How to Eat, released in which year, is a book of English cuisine by the celebrity cook Nigella Lawson
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How to Eat How to Eat is a 1998 book of English cuisine by the celebrity cook Nigella Lawson. It features culinary tips on preparation and saving time, and sold 300,000 copies in Britain. It was praised by critics as a valuable guide to cooking.
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Nigella Lawson Nigella Lucy Lawson (born 6 January 1960) is an English journalist, broadcaster, television personality, gourmet, and food writer. She is the daughter of Nigel Lawson, a former Chancellor of the Exchequer, and Vanessa (née Salmon) Lawson, whose family owned the J. Lyons and Co. food and catering business. After graduating from Lady Margaret Hall, Oxford University, Lawson started work as a book reviewer and restaurant critic, later becoming the deputy literary editor of "The Sunday Times" in 1986. She then embarked upon a career as a freelance journalist, writing for a number of newspapers and magazines. In 1998, she brought out her first cookery book, "How to Eat", which sold 300,000 copies and became a best-seller. She wrote her second book in 2000, "How to Be a Domestic Goddess", which won her the British Book Award for Author of the Year.
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How to Cook and Eat in Chinese How to Cook and Eat in Chinese is a cookbook and introduction to Chinese cuisine and Chinese food culture by Chao Yang Buwei. It was first published in 1945, and appeared in revised and expanded editions in 1949 and 1956; the third and final edition appeared in 1968. Much of the text was written by her husband, Y.R. Chao, who coined the English terms "stir fry" and "pot stickers." It has been called "the first truly insightful English-language Chinese cookbook."
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Edmonds Cookery Book The Edmonds Cookery Book is a recipe book focusing on traditional New Zealand cuisine. It was first published as "The Sure to Rise Cookery Book" in 1908 as a marketing tool by baking powder manufacturer Edmonds (today part of Goodman Fielder), but it is now known as a Kiwi icon.
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How to Train Your Dragon How to Train Your Dragon is a series of twelve children's books written by British author Cressida Cowell. The books are set in a fictional Viking world and focus on the experiences of protagonist Hiccup as he overcomes great obstacles on his journey of Becoming a Hero the Hard Way. The books were published by Hodder Children's Books in the UK and by Little, Brown and Company in the US. The first book was published in 2003 and the last one in 2015. As of 2015, the series has sold more than seven million copies around the world.
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St. John (restaurant) St. John is an English restaurant on St John Street in Smithfield, London. It was opened in October 1994 by Fergus Henderson, Trevor Gulliver and Jon Spiteri, on the premises of a former bacon smoke-house. Under Henderson's guidance as head chef, St. John has specialised in "nose to tail eating", with a devotion to offal and other cuts of meat rarely seen in restaurants, often reclaiming traditional British recipes. Typical dishes include pigs' ears, ducks' hearts, trotters, pigs' tails, bone marrow and, when in season, squirrel. As result, St. John has developed a following amongst gastronomic circles: "chefs, foodies, food writers and cooks on sabbatical".
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Addicted to Food Addicted to Food is an American reality documentary television series created and produced by Brad Lamm, on the Oprah Winfrey Network that debuted on February 24, 2011.
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What to Eat Now What to Eat Now is a six-part series, broadcast on BBC Two and presented by chef Valentine Warner. The basic message behind the series is that people should eat food that is in season. The programme was first broadcast on 15 September 2008. A second and final series was broadcast in 2009.
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How to Cook in Palestine (Jewish cookbook) How to Cook in Palestine (Hebrew: איך לבשל בארץ ישראל‎ , lit. "How to Cook in Eretz Israel") is a 1936 cookbook written by Dr. Erna Meyer and published by the Women's International Zionist Organization (WIZO), and is widely considered the first Jewish cookbook printed in Palestine during the British Mandate. The book urged immigrant housewives to use local ingredients including eggplant, vegetable marrow, ketchup, and olive oil that were widely available in Eretz Israel. For example, the book states: "The Palestinian housewife, whose duty is to support home industries, naturally buys Tnuva butter, but if for reasons of economy she cannot do so, why should the only alternative be to buy foreign butter or margarine when there are such excellent vegetable fats produced locally?"
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Animal, Vegetable, Miracle Animal, Vegetable, Miracle: A Year of Food Life (2007) is a non-fiction book by Barbara Kingsolver detailing her family's attempt to eat only locally grown food for an entire year.
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Jasmine and Melissa Hemsley Jasmine and Melissa Hemsley (born February 1980 and September 1985 respectively) are English food writers and media personalities who have been closely associated with the clean eating and "wellness" movement. Their first book, "The Art of Eating Well" (2014) spawned a television series on Britain's Channel 4 titled "Eating Well with Hemsley + Hemsley".
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Roadfood Roadfood is a series of books by Jane and Michael Stern originally published in 1977. The term Roadfood was coined by the Sterns to describe the regional cuisine they discovered when they began driving around America in the early 1970s. Their focus was not on deluxe fare, but on everyday local food – barbecue, chili, fried chicken, apple pie – and the unpretentious restaurants that serve it: diners, small-town cafes, seaside shacks, drive-ins, and bake shops.
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Jamie's Comfort Food Jamie's Comfort Food is a UK food lifestyle programme which was broadcast on Channel 4 in 2014. In each half-hour episode, Jamie Oliver creates three 'comfort food' dishes including snacks, mains and desserts. A tie-in book of recipes was released in September 2014.
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The Supersizers... The Supersizers Go... and The Supersizers Eat... are BBC television series about the history of food, mainly in Britain. Both are presented by journalist and restaurant critic Giles Coren and broadcaster and comedian Sue Perkins.
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The Great Irish Bake Off The Great Irish Bake Off was an Irish reality TV cooking series. The show is based on the successful BBC show "The Great British Bake Off". The show is produced by Sideline Productions for the TV3 Group. It premiered on TV3 Ireland on 19 September 2013, has been broadcast for two seasons with a third season running from Sunday 25 October 2015.
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Fooding Fooding is a brand of a restaurant guide and gastronomic events that was founded in 2000. A contraction of the words "food" and "feeling", the Fooding aims (in the words of Frédéric Mitterrand) to “defend a less-intimidating gastronomy for those who want to cook and nourish themselves in an unstuffy fashion”. This neologism appeared for the first time in 1999 in a Nova Mag article by French journalist and food critic, Alexandre Cammas. It has since become the brand of an annual restaurant guide (in print, online, and smartphone application) and of often charitable international culinary events.
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Fire and Spice Fire and Spice: Parsi Cookery is a book written by Joyce Westrip, published by Serif Books in 2006. It is not the first book on Parsi cookery to be published in English since Jehroo Mehta's "101 Parsi Recipes" was published in 1973.
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Come Dine with Me Ireland Come Dine with Me Ireland is an Irish television programme, first broadcast on TV3 on 6 June 2011. The show has five amateur chefs competing against each other hosting a dinner party for the other contestants. Each competitor then rates the host's performance with the winner winning a €1,000 cash prize. It is based on the British format "Come Dine with Me", which airs globally on various television networks. Between January 2011 to June 2011 TV3 broadcast the UK version at 18:30 each week night. Like the UK version, the Irish version includes an element of comedy through comedian Dave Lamb, who provides a dry and "bitingly sarcastic" narration. A second series of the show, including two celebrity specials, aired as part of TV3's autumn schedule.
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Cooked: A Natural History of Transformation Cooked: A Natural History of Transformation is a 2013 book by Michael Pollan. It details Pollan's attempt to learn how to cook several different foods, including barbecue pork, bread, and cheese. He said he wanted to further his culinary education to better feed his family and connect with his teenage son. In "Cooked", Pollan asserts that cooking helped modern man evolve and become culturally sophisticated. The book is divided into four sections -- Earth, Air, Fire, and Water -- and he details how they influence the cooking process.
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The French Laundry Cookbook The French Laundry Cookbook is a 1999 cookbook written by American chefs Thomas Keller and Michael Ruhlman and Susie Heller and illustrated by Deborah Jones. The book features recipes from Keller's restaurant The French Laundry. It won the 2000 International Association of Culinary Professionals (IACP) Cookbook of the Year award, as well as the IACP's best designed cookbook and best first cookbook awards. "The French Laundry Cookbook" is in its sixteenth printing and has been printed over 400,000 times.
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Medium Raw (book) Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook is a memoir by Anthony Bourdain and the follow-up to Bourdain's bestselling "". "Medium Raw" addresses Bourdain's rise to stardom following the success of "Kitchen Confidential". No longer a cook and now finding himself a television personality, Bourdain gives his opinion on many of his fellow television chefs (most of whom, he argues, are not chefs at all due to never having worked in a restaurant) and how the restaurant industry has changed in the ten years since "Kitchen Confidential" was published.
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I Do, Let's Eat I Do, Let’s Eat! is a Food Network (Canada) television series featuring the nuptial cuisine of diverse cultures.