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Author: Holly Hughes
Publisher: Da Capo Lifelong Books
Published: 2011-10-04
Total Pages: 322
ISBN-13: 073821518X
DOWNLOAD EBOOKThe twelfth annual edition of this classic food writing anthology an excellent collection that evokes respect for and fascination with eating. "Publishers Weekly ""
Author: Tamar Adler
Publisher: Simon and Schuster
Published: 2011-10-18
Total Pages: 272
ISBN-13: 1439181896
DOWNLOAD EBOOKIn An Everlasting Meal, Tamar Adler has written a book that “reads less like a cookbook than like a recipe for a delicious life” (New York magazine). In this meditation on cooking and eating, Tamar Adler weaves philosophy and instruction into approachable lessons on feeding ourselves well. An Everlasting Meal demonstrates the implicit frugality in cooking. In essays on forgotten skills such as boiling, suggestions for what to do when cooking seems like a chore, and strategies for preparing, storing, and transforming ingredients for a week’s worth of satisfying, delicious meals, Tamar reminds us of the practical pleasures of eating. She explains what cooks in the world’s great kitchens know: that the best meals rely on the ends of the meals that came before them. With that in mind, she shows how we often throw away the bones, skins, and peels we need to make our food both more affordable and better. She also reminds readers that almost all kitchen mistakes can be remedied. Summoning respectable meals from the humblest ingredients, Tamar breathes life into the belief that we can start cooking from wherever we are, with whatever we have. An empowering, indispensable work, An Everlasting Meal is an elegant testimony to the value of cooking.
Author: Laurie Colwin
Publisher: Open Road Media
Published: 2014-11-18
Total Pages: 182
ISBN-13: 1497673801
DOWNLOAD EBOOKA delectable mix of essays and recipes from the critically acclaimed writer: “As much memoir as cookbook and as much about eating as cooking” (The New York Times Book Review). In this delightful celebration of food, family, and friends, one of America’s most cherished kitchen companions shares her lifelong passion for cooking and entertaining. Interweaving essential tips and recipes with hilarious stories of meals both delectable and disastrous, Home Cooking is a masterwork of culinary memoir and an inspiration to novice cooks, expert chefs, and food lovers everywhere. From veal scallops sautéed on a hot plate in her studio apartment to home-baked bread that is both easy and delicious, Colwin imparts her hard-earned secrets with wit, empathy, and charm. She advocates for simple dishes made from fresh, organic ingredients, and counsels that even in the worst-case scenario, there is always an elegant solution: dining out. Highly personal and refreshingly down-to-earth, Laurie Colwin’s irresistible ode to domestic pleasures is a must-have for anyone who has ever savored the memory of a mouthwatering meal. This ebook features an illustrated biography of Laurie Colwin including rare photos and never-before-seen documents from the author’s estate.
Author: Holly Hughes
Publisher: Da Capo Lifelong Books
Published: 2010-10-12
Total Pages: 370
ISBN-13: 073821440X
DOWNLOAD EBOOKA new edition of the authoritative and appealing anthology, comprised of the finest culinary prose from the past year's books, magazines, newspapers, newsletters, and Web sites. With food writing and blogging on the rise, there's no shortage of treats on the buffet to choose from, including selections from both established food writers and new stars on everything from noted gastronomes to how to fry an egg, from erudite culinary history to delectable memoirs. Evocative, provocative, sensuous, and just plain funny, it's a tasty sampler platter to dip into time and again. Best Food Writing 2010 features top-notch writers like Colman Andrews, Calvin Trillin, Ruth Reichl, Alice Waters, Frank Bruni, and many others.
Author: Mary Roach
Publisher: Houghton Mifflin Harcourt
Published: 2011-10-04
Total Pages: 387
ISBN-13: 0547678460
DOWNLOAD EBOOKThe New York Times–bestselling author of Packing for Mars presents fascinating essays by Jonathan Lethem, Jaron Lanier, Malcom Gladwell and others. Good science writing, as Mary Roach explains in her introduction, is a cure for ignorance and fallacy. But great science writing adds honey—in the form of engaging characters, stories, and wit—to make the medicine go down. This anthology reveals the essential humanity in our endless quest for knowledge and understanding. From a study of avian mating habits with unintended political implications to a sober exploration of the panic surrounding artificial intelligence, The Best Science and Nature Writing 2011 offers food for thought in a variety of flavors. The Best Science and Nature Writing 2011 includes entries by Deborah Blum, Burkhard Bilger, Ian Frazier, David H. Freedman, Atul Gawande, Stephen Hawking, Christopher Ketcham, Jill Sisson Quinn, Oliver Sachs, and others.
Author: Michael W. Twitty
Publisher: HarperCollins
Published: 2018-07-31
Total Pages: 505
ISBN-13: 0062876570
DOWNLOAD EBOOK2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts
Author: Darina Allen
Publisher: Kyle Books
Published: 2018-11-05
Total Pages: 1474
ISBN-13: 0857836935
DOWNLOAD EBOOKWinner of the Andre Simon Food Book Award 2009. Darina Allen has won many awards such as the World Gourmand Cookbook Award 2018, the Award for Outstanding Contribution to the Irish Culinary Sector by Euro-Toques, the UK Guild of Food Writers Lifetime Achievement Award and the 2018 Guaranteed Irish Food Hero Award. 'There's not much this gourmet grande dame doesn't know.' Observer Food Monthly In this sizeable hardback, Darina Allen reconnects you with the cooking skills that missed a generation or two. The book is divided into chapters such as Dairy, Fish, Bread and Preserving, and forgotten processes such as smoking mackerel, curing bacon and making yogurt and butter are explained in the simplest terms. The delicious recipes show you how to use your home-made produce to its best, and include ideas for using forgotten cuts of meat, baking bread and cakes and even eating food from the wild. The Vegetables and Herbs chapter is stuffed with growing tips to satisfy even those with the smallest garden plot or window box, and there are plenty of suggestions for using gluts of vegetables. You'll even discover how to keep a few chickens in the garden. With over 700 recipes, this is the definitive modern guide to traditional cookery skills.
Author: Lavinia Spalding
Publisher: Travelers' Tales
Published: 2011-03-13
Total Pages: 319
ISBN-13: 1609520130
DOWNLOAD EBOOKSince publishing A Woman’s World in 1995, Travelers’ Tales has been the recognized leader in women’s travel literature, and with the launch of the annual series The Best Travel Writing in 2004, the obvious next step was an annual collection of the best women’s travel writing of the year. This title is the seventh in an annual series—The Best Women’s Travel Writing—that presents inspiring and uplifting adventures from women who have traveled to the ends of the earth to discover new places, peoples, and facets of themselves. The common threads are a woman’s perspective and compelling storytelling to make the reader laugh, weep, wish she were there, or be glad she wasn’t. In The Best Women's Travel Writing 2011, readers Have lunch with a mobster in Japan and drinks with an IRA member in Ireland Learn the secrets of flamenco in Spain and the magic of samba in Brazil Deliver a trophy for best testicles in a small town in rural Serbia Fall in love while riding a camel through the Syrian Desert Ski a first descent of over 5,000 feet in Northern India Discover the joy of getting naked in South Korea Leave it all behind to slop pigs on a farm in Ecuador...and much more.
Author: Cathy Erway
Publisher: Penguin
Published: 2010-02-18
Total Pages: 326
ISBN-13: 1101185295
DOWNLOAD EBOOKIn the city where dining is a sport, a gourmand swears off restaurants (even takeout!) for two years, rediscovering the economical, gastronomical joy of home cooking Gourmand-ista Cathy Erway's timely memoir of quitting restaurants cold turkey speaks to a new era of conscientious eating. An underpaid, twenty-something executive assistant in New York City, she was struggling to make ends meet when she decided to embark on a Walden- esque retreat from the high-priced eateries that drained her wallet. Though she was living in the nation's culinary capital, she decided to swear off all restaurant food. The Art of Eating In chronicles the delectable results of her twenty-four-month experiment, with thirty original recipes included. What began as a way to save money left Erway with a new appreciation for the simple pleasure of sharing a meal with friends at home, the subtleties of home-cooked flavors, and whether her ingredients were ethically grown. She also explored the anti-restaurant underground of supper clubs and cook-offs, and immersed herself in an array of alternative eating lifestyles from freeganism and dumpster-diving to picking tasty greens on a wild edible tour in Brooklyn's Prospect Park. Culminating in a binge that leaves her with a foodie hangover, The Art of Eating In is a journey to savor. Watch a Video
Author: Gabrielle Hamilton
Publisher: Random House Incorporated
Published: 2011
Total Pages: 306
ISBN-13: 140006872X
DOWNLOAD EBOOKThe chef of New York's East Village Prune restaurant presents an unflinching account of her search for meaning and purpose in the food-central rural New Jersey home of her youth, marked by a first chicken kill, an international backpacking tour and the opening of a first restaurant. 50,000 first printing.
