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Author: Joshua McFadden Publisher: Artisan Books ISBN: 1579656315 Category : Cooking Languages : en Pages : 401
Book Description
Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more “Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.
Author: Joshua McFadden Publisher: Artisan Books ISBN: 1579656315 Category : Cooking Languages : en Pages : 401
Book Description
Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more “Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.
Author: Thomas E. Mails Publisher: Council Oak Books ISBN: 0933031459 Category : Cherokee Indians Languages : en Pages : 405
Book Description
This book depicts the Cherokees' ancient culture and lifestyle, their government, dress, and family life. Mails chronicles the fundamentals of vital Cherokee spiritual beliefs and practices, their powerful rituals, and their joyful festivals, as well as the story of the gradual encroachment that all but destroyed their civilization.
Author: Betty Harper Fussell Publisher: UNM Press ISBN: 9780826335920 Category : Social Science Languages : en Pages : 372
Book Description
In an authoritative, wise, and wholly original blend of social history, art, science, and anthropology, Fussell tells the story of corn in a narrative that is as uniquely hybrid as her subject. The great epic of this amazing grain makes clear that all the civilizations of the Western hemisphere have been built on corn. 250 photos and line drawings.
Author: Reginald Laubin Publisher: University of Oklahoma Press ISBN: 9780806121727 Category : Social Science Languages : en Pages : 584
Book Description
Descriptions of the dances, costumes, body decorations, and musical accompaniment supplement information on the cultural background of Indian dancing
Author: Frank Gouldsmith Speck Publisher: University of Oklahoma Press ISBN: 9780806125800 Category : Performing Arts Languages : en Pages : 164
Book Description
Traditionally, the Cherokees dance to ensure individual health and social welfare. According to legend, the dance songs bequeathed to them by the Stone Coat monster will assuage all the ills of life that the monster brought. Winter dance (including the Booger Dance, which expresses the Cherokees’ anxiety at the white invasion) are to be given only during times of frost, lest they affect the growth of vegetation by attracting cold and death. The summer dance (the Green Corn Ceremony and the Ballplayer’s Dance) are associated with crops and vegetation. Other dances are purely for social intercourse and entertainment or are prompted by specific events in the community. When it was first published in 1951, this description of the dances of a conservative Eastern Cherokee band was hailed as a scholarly contribution that could not be duplicated, Frank G. Speak and Leonard Broom had achieved the close and sustained interaction that very best ethnological fieldwork requires. Their principal informant, will West Long, upheld the unbroken ceremonial tradition of the Big Cove band, near Cherokee, North Carolina.