The Great Food Almanac

Fascinating writing and over 1,000 illustrations offer useful information on subjects from airline food to barbecue tips and maple syrup to table manners. Includes interesting lists of trivia and facts, consumer groups, information sources, mail order sources, and book recommendations.

The Food History Almanac covers 365 days of the year, with information and anecdotes relating to food history from around the world from medieval times to the present. The daily entries include such topics as celebrations; significant food-related moments in history from the fields of science and technology, exploration and discovery, travel, literature, hotel and restaurant history, and military history; menus from famous and infamous meals across a wide spectrum, from extravagant royal banquets to war rations and prison fare; birthdays of important people in the food field; and publication dates for important cookbooks and food texts and “first known” recipes. Food historian Janet Clarkson has drawn from her vast compendium of historical cookbooks, food texts, scholarly articles, journals, diaries, ships’ logs, letters, official reports, and newspaper and magazine articles to bring food history alive. History buffs, foodies, students doing reports, and curious readers will find it a constant delight. An introduction, list of recipes, selected bibliography, and set index, plus a number of period illustrations are added value.

Every dish you love, every recipe you want! Comfort Food, from award-winning cookbook author Ken Haedrich and the editors of the Almanac, is a collection of more than 200 recipes that you will love to make, love to serve, and love to keep. Here you'll find everything from familiar favorites kicked up a notch to classic dishes that heat up the kitchen, warm the heart, and spark old memories while inspiring new ones, including Chicken Parmesan Potpie, Super-Creamy Mac and Cheese, Best Ever Coconut Cream Pie, and more! For a taste of home that satisfies the appetite and delights the senses, thumb the pages of The Old Farmer's Almanac Comfort Food. Its saucy, cheesy, chewy, gooey, sweet, simple, "lick-the-bowl"-delicious dishes will be treasured by anyone who likes to cook--and everyone who likes to eat.

Do you want to turn your passion for food into a career? Take a bite out of the food world with help from the experts in this first-of-its-kind What Color Is Your Parachute? for food related careers. Maybe you're considering culinary school, maybe you're about to graduate, or maybe you're looking for an exciting career change. How can you translate your zest for flavor into a satisfying profession? Should you become a chef or open a specialty foods shop, write cookbooks or try your hand at food styling? Culinary careers are as varied as they are fascinating—the only challenge is deciding which one is right for you. Filled with advice from food-world pros including luminaries such as Alice Waters, Chris Kimball, Betty Fussell and Darra Goldstein. Food Jobs will set you behind the stove of your dream career. Chalmers provides essential information for getting started including testimonials from the best in the field, like Bobby Flay, Todd English, Gordon Hamersly, Francois Payard, Danny Meyer, Anthony Bourdain, and more.

The Food Almanac II is an annual, seasonal collection of recipes and stories celebrating the joy of food - a dazzling, diverse mix of memoir, history, short stories and poems alongside recipes, cooking tips, menus and reading lists. Following on from The Food Almanac, which was shortlisted for the Jane Grigson Trust Award and the Fortnum & Mason Food & Drink Awards and received a tranche of stunning reviews, the second in the series offers another fascinating collection of recipes and stories. Prepare to go on a seasonal and joyful journey of food and what it means to different people. This curation is a dynamic, diverse mix of history, memoir, stories and poems, alongside recipes, cooking tips and techniques, menus and reading lists - from Caroline Eden describing the dining car on the Siberian Express to Diana Henry honouring the softness of autumn, from Simon Hopkinson discussing the glory of puddings to Russell Norman celebrating bitterness in the beautiful form of chicory and its many Italian varieties. Each month includes a seasonal three-course menu from food writers such as Jeremy Lee, Tommi Miers, Emily Scott and Calum Franklin, plus additional recipes from the likes of Mary Berry, Asma Khan, Darina Allen and Gill Meller - there is an abundance of thought-provoking, hunger-making food writing for you to tuck into, whatever the season. This book is an inspirational companion in the kitchen and an enriching, comforting read for the armchair cook. Join Miranda York, editor of At The Table, as she guides you through the year, accompanied by legendary food writers, lauded chefs, up-and-coming poets and award-winning novelists.

Great Food Jobs 2: Ideas and Inspirations for Your Job Hunt, ?winner of the the 2013 Gourmand Special Award of the Jury, is an almanac of eminently useful career guidance mixed with tasty bites of utterly useless gastronomical nonsense, including weird sushi combinations and odd names of bakeries such as “Nice Buns.” A companion to the award-winning Food Jobs: 150 Great Jobs for Culinary Students, Career Changers and Food Lovers, this second volume describes an abundance of careers in the food industry in and out of the kitchen. In an era of ‘txt msgs,’ Chalmers’ Great Food Jobs 2 is refreshingly erudite, urbane, wry, witty,and consummately British. This sparkling, extraordinary compendium will astonish and amuse, inform and make you laugh out loud!