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Author: Marilyn Lohnes Publisher: Sleeping Bear Press ISBN: 1534126104 Category : Juvenile Nonfiction Languages : en Pages : 44
Book Description
Do you know which Canadian province is the only officially bilingual one? Or what type of seaweed is actually sold and eaten as a snack food? The answers to these questions, along with many facts, traditions, and much history, can be found in F is for Fiddlehead: A New Brunswick Alphabet. Points of pride include the world's longest covered bridge (located in Hartland), Kouchibouguac National Park, and the weeklong Chocolate Festival of St. Stephen's Ganong Bros.' chocolate factory. A tastier G could never be found where candies and chocolate are sold by the pound. All sort of treats you are certain to see if you, by chance, visit Ganong factory. From the 'A' of Acadian culture to the 'Z' of zinc production, readers young and old will enjoy this scenic armchair journey that showcases the riches of New Brunswick.
Author: Marilyn Lohnes Publisher: Sleeping Bear Press ISBN: 1534126104 Category : Juvenile Nonfiction Languages : en Pages : 44
Book Description
Do you know which Canadian province is the only officially bilingual one? Or what type of seaweed is actually sold and eaten as a snack food? The answers to these questions, along with many facts, traditions, and much history, can be found in F is for Fiddlehead: A New Brunswick Alphabet. Points of pride include the world's longest covered bridge (located in Hartland), Kouchibouguac National Park, and the weeklong Chocolate Festival of St. Stephen's Ganong Bros.' chocolate factory. A tastier G could never be found where candies and chocolate are sold by the pound. All sort of treats you are certain to see if you, by chance, visit Ganong factory. From the 'A' of Acadian culture to the 'Z' of zinc production, readers young and old will enjoy this scenic armchair journey that showcases the riches of New Brunswick.
Author: Alan Bergo Publisher: Chelsea Green Publishing ISBN: 1603589481 Category : Cooking Languages : en Pages : 290
Book Description
“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine
Author: Nancy DeCherney Publisher: Macmillan ISBN: 9780312098063 Category : Cooking Languages : en Pages : 260
Book Description
The Fiddlehead Restaurant and Bakery has been a Juneau tradition since 1978, when its founder established a menu that celebrated Alaska's bounty of fresh, delicious ingredients and its jubilant spirit of adventure. In this lively and eclectic cookbook, the Fiddlehead Restaurant teams presents 150 of its most acclaimed, sought-after recipes. The colorful collection ranges from fresh Alaskan salmon and halibut to robust soups and sandwiches, light and healthy pasta dishes, grilled meats and stir fry, authentic sourdough breads, edible greens, wild berries, and extraordinarily delicious desserts--all prepared with creative flair and old-fashioned neighborliness that have made the Fiddlehead famous. Interspersed throughout are fascinating sidebars on such Alaskan passions as berry picking and glacier picnics, the fine art of smoking fish or preparing a while poaching salmon for holiday entertaining, and the springtime search for wild edibles like fiddlehead ferns, fireweed, beach asparagus, and morel mushrooms. Brimming with Alaskan freshman and pride, The Fiddlehead Cookbook will delight everyone who longs to shares in this generous coastal cuisine.
Author: Tony Tremblay Publisher: McGill-Queen's Press - MQUP ISBN: 0228000556 Category : Literary Criticism Languages : en Pages : 298
Book Description
For many Canadians, the small province of New Brunswick on Canada's scenic east coast is "a nice place to visit but no place to live," plagued for generations by outmigration and economic stagnation. In The Fiddlehead Moment Tony Tremblay challenges this potent stereotype by showcasing the work of a group of literary modernists who set out to change the meaning of New Brunswick in the national lexicon. Alfred Bailey, Desmond Pacey, Fred Cogswell, and a formidable group of local poets and cultural workers - collectively, New Brunswick's Fiddlehead School - sought to restore New Brunswick's literary reputation by adapting avant-garde modernist practices to the contours of the province, opening it to the contemporary world while also encouraging writers to make it their subject. The result was a non-urban form of modernism that was as responsive to technical innovation as to the human geographies of New Brunswick. By placing New Brunswick writers and critics at the forefront of Canadian literature in the midcentury modernist project, Tremblay adds an important new chapter to our understanding of Canadian modernism. The Fiddlehead Moment is the first critical examination of this group's considerable influence. Whether through Bailey's ethnomethodology, Pacey's critical ordering, or Cogswell's editorial eclecticism in the Fiddlehead magazine and Fiddlehead Poetry Books, authors in New Brunswick, Tremblay argues, had a profound impact on writing in Canada.
Author: Darcy Williamson Publisher: Caxton Press ISBN: 9780870043673 Category : Cooking Languages : en Pages : 276
Book Description
Distributed by the University of Nebraska Press for Caxton Press The Rocky Mountain Wild Foods Cookbook contains recipes and preparation methods for 28 varieties of wild plants easily found in the Rocky Mountains and the West.
Author: Derek Bissonnette Publisher: Cider Mill Press ISBN: 1400252032 Category : Cooking Languages : en Pages : 801
Book Description
Go way beyond the basics with this gorgeous chef’s compendium of delicious, satisfying soups and stews! Snap out of your same old soup and stew recipe routine with hundreds of new and exciting takes on the classics—and some creative concoctions that will surely become family favorites. Inspired by both his home state of Maine and global cuisines, Chef Derek Bissonnette’s Soup features: 300+ Easy-to-Follow Recipes that will guide you to remarkable results Mouth-Watering Photography and detailed illustrations that walk you through culinary tools and techniques Recipes for all Palates – it doesn’t matter if you’re an omnivore, gluten-free, vegetarian, or vegan Family-Friendly Recipes designed to be ready in 30 minutes or less 20+ Chilled and Dessert Soups A Comprehensive History of Soup Whether you are planning a casual family dinner, or a formal dinner for 20—this cookbook will help elevate your soups.
Author: Johnna Holmgren Publisher: Rodale Books ISBN: 1623369002 Category : Cooking Languages : en Pages : 436
Book Description
Connect with the earth and explore the outdoors with this enchanting cookbook from Fox Meets Bear blogger Johnna Holmgren. We forget that there is magic in food. We’ve lost an appreciation for how the ingredients we use came to be, how they grew, and where they were cultivated. In short, we’ve lost an appreciation for the earth. But Johnna Holmgren is here to restore that appreciation and help us create an adventurous spirit both in and out of the kitchen. She’s someone who goes straight to the woods behind her home for mushrooms and syrup and heads to her garden for tomatoes and fruits. Her cookbook is more than just a book—it’s an escape to another realm, a retreat into nature, and a taste of the life she lives. It brings the woods to a city loft and to the aisles of surburban supermarkets, with more than 80 unique recipes like floraled elderflower quiche, wild blueberry bee pollen scones, garlic scape wreath pasta, and a frothed reishi mushroom latte. Intertwined with photographs of foraging experiments, lush forest scenes, and whimsical illustrations, it wil linspire you to form a bond with the earth and the world around you.
Author: Debra Spark Publisher: Beacon Press ISBN: 0807010898 Category : Cooking Languages : en Pages : 322
Book Description
Nearly 70 renowned New England writers gather round the table to talk food and how it sustains us—mind, body, and soul A collection of essays by top literary talents and food writers, Breaking Bread celebrates local foods, family, and community, while exploring how what’s on our plates engages with what’s off: grief, pleasure, love, ethics, race, and class. Here, you’ll find Lily King on chocolate chip cookies, Richard Russo on beans, Jennifer Finney Boylan on homemade pizza, Susan Minot on the non-food food of her youth, and Richard Ford on why food doesn’t much interest him. Nancy Harmon Jenkins talks scallops, and Sandy Oliver the pleasures of being a locavore. Other essays address a beloved childhood food from Iran, the horror of starving in a prison camp, the urge to bake pot brownies for an ill friend, and the pleasure of buying a prized chocolate egg for a child. Profits from this collection will benefit Blue Angel, a nonprofit combating food insecurity by delivering healthy food from local farmers to those in need.
Author: Marilyn Lohnes
Author: Marilyn Lohnes
Author: Alan Bergo
Author: Nancy DeCherney
Author: Tony Tremblay
Author: Darcy Williamson
Author: Derek Bissonnette
Author: Johnna Holmgren
Author: 
Author: Debra Spark
Author: