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Author: Dan Barber Publisher: Penguin ISBN: 1594204071 Category : Biography & Autobiography Languages : en Pages : 498
Book Description
"[A] renowned chef ... Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate" of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the "third plate," a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat"--Provided by publisher.
Author: Dan Barber Publisher: Penguin ISBN: 1594204071 Category : Biography & Autobiography Languages : en Pages : 498
Book Description
"[A] renowned chef ... Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate" of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the "third plate," a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat"--Provided by publisher.
Author: Rebecca Flint Marx Publisher: Die Gestalten Verlag-DGV ISBN: 9783899559873 Category : Cooking Languages : en Pages : 0
Book Description
Plating--the art of presenting food on the plate--is brought to life for amateurs and pros alike, with spectacular photography and how-to's for creating a visual feast with exquisitely arranged dishes. Delicious food lives through presentation as much as taste, and creatively displaying food on a plate can turn a great dish into an artwork. In plating, a dish of food is transformed into a feast for the senses. Playing with contrasting textures, color hues, and aromas, this is a skillful culinary art that spans global cuisine. Story On A Plate introduces world renowned chefs and food stylists who guide you through the process of plating, step by step, from main dishes and appetizers to desserts. Story On A Plate opens up this gastronomic art form for both the amateur chef at home and the pro, and allows you to imaginatively and skilfully serve your own culinary creations.
Author: J. L. Nevinson Publisher: Good Press ISBN: Category : History Languages : en Pages : 68
Book Description
This book explores the concept of fashion from the 15th century to the present day (1967). The author worked at the Victoria and Albert Museum in London for many years and now continues to research fashion in his retirement.
Author: Eve Marleau Publisher: ISBN: 9780712353007 Category : History Languages : en Pages : 0
Book Description
Fascinating and entertaining, the menu, as a record of the food we eat, tells us much about who we were and how we lived. From the historically significant to the unexpected, discover what was eaten at the first Nobel Prize dinner; what Barack Obama chose for his inauguration meal; what the Tsar and Tsarina ate at their infamous society balls; why the first pre-made sandwich was so significant; and what sort of inflight grub was served up at supersonic speeds on Concorde. Step in time to dinner dances at the Blackpool Tower Ballroom; delight in Elvis and Priscilla's wedding breakfast; marvel at the Titanic's last sitting and raise a glass to El Bulli's closing service.
Author: Adrian Miller Publisher: UNC Press Books ISBN: 1469607638 Category : Cooking Languages : en Pages : 352
Book Description
2014 James Beard Foundation Book Award, Reference and Scholarship Honor Book for Nonfiction, Black Caucus of the American Library Association In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity. Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food--in all its fried, pork-infused, and sugary glory--is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and twenty-two recipes.
Author: Susan La-Niece Publisher: Elsevier ISBN: 1483292061 Category : Technology & Engineering Languages : en Pages : 328
Book Description
Surface finishing is a major subject in the field of metals. The artistic and technical development of decorative or protective finishes has produced some distinctive classes of metalwork in different parts of the world. Metal Plating and Patination is the most important reference work to be published surveying the surface treatments used from the inception of metallurgy to the present day.
Author: Amy Taylor Publisher: Random House ISBN: 0593595599 Category : Fiction Languages : en Pages : 305
Book Description
“Curious about a new guy, Ana falls into a social media sinkhole when she sees her predecessor: gorgeous, blonde, and dead. . . . This propulsive debut will give you chills.”—People (Best Books Fall 2023) “A serious blend of Fleabag and Rebecca with the pulse of modern-day existence.”—Weike Wang, author of Joan Is Okay Can you scroll your way to the truth? After Ana flees to Melbourne in the wake of a breakup, all she has to show for herself is an unfulfilling job and one particularly questionable dating app experience. Then she meets Evan: the old-fashioned way, at a bar. Charming, kind, and responsible, Evan is a complete deviation from her usual type. Ana tries to let their relationship unfold IRL, but she can’t resist the urge to find him online. When she discovers that his previous girlfriend died in a hit-and-run, Ana begins to worry that she’s living in the shadow of his lost love. The more Ana learns about Evan’s past, the more questions she has: Was his last relationship as perfect as it looks online? And why won’t he talk about it? Perceptive and original, full of both pathos and humor, Search History explores the uncertainties of twenty-first-century romance. Ana’s journey down the internet rabbit hole of modern dating asks the question: Which is our “true” self—the one we should to the world online, or the one we keep to ourselves?
Author: Katie Rawson Publisher: Reaktion Books ISBN: 1789140951 Category : History Languages : en Pages : 248
Book Description
A global history of restaurants beyond white tablecloths and maître d’s, Dining Out presents restaurants both as businesses and as venues for a range of human experiences. From banquets in twelfth-century China to the medicinal roots of French restaurants, the origins of restaurants are not singular—nor is the history this book tells. Katie Rawson and Elliott Shore highlight stories across time and place, including how chifa restaurants emerged from the migration of Chinese workers and their marriage to Peruvian businesswomen in nineteenth-century Peru; how Alexander Soyer transformed kitchen chemistry by popularizing the gas stove, pre-dating the pyrotechnics of molecular gastronomy by a century; and how Harvey Girls dispelled the ill repute of waiting tables, making rich lives for themselves across the American West. From restaurant architecture to technological developments, staffing and organization, tipping and waiting table, ethnic cuisines, and slow and fast foods, this delectably illustrated and profoundly informed and entertaining history takes us from the world’s first restaurants in Kaifeng, China, to the latest high-end dining experiences.
Author: Simon Majumdar Publisher: Simon and Schuster ISBN: 1416576266 Category : Cooking Languages : en Pages : 307
Book Description
Internationally popular food savant and blogger Simon Majumdar has an “irrepressible humor [that] sparkles through every bite” (Booklist) of this “ballsy, often hilarious foodie travelogue” (Publishers Weekly, starred review) that chronicles a yearlong journey around the world in search of everything delicious, odd, and oddly delicious. When Simon Majumdar hit forty, he realized there had to be more to life than his stable but uninspiring desk job. As he wondered how to escape his career, he rediscovered a list of goals he had scrawled out years before, the last of which said: Go everywhere, eat everything. With that, he had found his mission—a yearlong search for the delicious, and curious, and the curiously delicious, which he names Eat My Globe and memorably chronicles in these pages. In Majumdar's world, food is everything. Like every member of his family, he has a savant's memory for meals, with instant recall of dishes eaten decades before. Simon's unstoppable wit and passion for all things edible (especially those things that once had eyes, and a face, and a mom and a pop) makes this an armchair traveler's and foodie's delight—Majumdar does all the heavy lifting, eats the heavy foods (and suffers the weighty consequences), so you don't have to. He jets to thirty countries in just over twelve months, diving mouth-first into local cuisines and cultures as different as those of Japan and Iceland. His journey takes him from China, where he consumes one of his "Top Ten Worst Eats," stir-fried rat, to the United States, where he glories in our greatest sandwiches: the delectable treasures of Katz's Delicatessen in Manhattan, BBQ in Kansas and Texas, the still-rich po' boys of post-Katrina New Orleans. The meat of the story—besides the peerless ham in Spain, the celebrated steaks of Argentina, the best of Münich's wursts as well as their descendants, the famous hot dogs of Chicago—is the friends that Simon makes as he eats. They are as passionate about food as he is and are eager to welcome him to their homes and tables, share their choicest meals, and reveal their local secrets. Also a poignant memoir, Eat My Globe is a life told through food and spiced with Majumdar's remembrances of foods past, including those from his colorful childhood. A captivating look at one man's passion for food, family, and unique life experiences, Eat My Globe will make you laugh while it makes you hungry. It is sure to satiate any gastronome obsessed with globetrotting—for now.
Author: Dan Barber
Author: Dan Barber
Author: Presbyterian Church in the U S a
Author: Rebecca Flint Marx
Author: J. L. Nevinson
Author: Eve Marleau
Author: Adrian Miller
Author: Susan La-Niece
Author: Amy Taylor
Author: Katie Rawson
Author: Simon Majumdar