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Author: Jane Kramer Publisher: St. Martin's Press ISBN: 1250074371 Category : Cooking Languages : en Pages : 301
Book Description
For the first time, Jane's beloved food pieces from The New Yorker, where she has been a staff writer since 1964, are arranged in one place. A collection of definitive chef profiles, personal essays, and gastronomic history that is at once deeply personal and humane
Author: Jane Kramer Publisher: St. Martin's Press ISBN: 1250074371 Category : Cooking Languages : en Pages : 301
Book Description
For the first time, Jane's beloved food pieces from The New Yorker, where she has been a staff writer since 1964, are arranged in one place. A collection of definitive chef profiles, personal essays, and gastronomic history that is at once deeply personal and humane
Author: Jane Kramer Publisher: Macmillan + ORM ISBN: 146688598X Category : Cooking Languages : en Pages : 255
Book Description
Jane Kramer started cooking when she started writing. Her first dish, a tinned-tuna curry, was assembled on a tiny stove in her graduate student apartment while she pondered her first writing assignment. From there, whether her travels took her to a tent settlement in the Sahara for an afternoon interview with an old Berber woman toiling over goat stew, or to the great London restaurateur and author Yotam Ottolenghi's Notting Hill apartment, where they assembled a buttered phylo-and-cheese tower called a mutabbaq, Jane always returned from the field with a new recipe, and usually, a friend. For the first time, Jane's beloved food pieces from The New Yorker, where she has been a staff writer since 1964, are arranged in one place--a collection of definitive chef profiles, personal essays, and gastronomic history that is at once deeply personal and humane. The Reporter's Kitchen follows Jane everywhere, and throughout her career--from her summer writing retreat in Umbria, where Jane and her anthropologist husband host memorable expat Thanksgivings--in July--to the Nordic coast, where Jane and acclaimed Danish chef Rene Redzepi, of Noma, forage for edible sea-grass. The Reporter’s Kitchen is an important record of culture distilled through food around the world. It's welcoming and inevitably surprising.
Author: Robert Boynton Publisher: Vintage ISBN: 0307429040 Category : Language Arts & Disciplines Languages : en Pages : 494
Book Description
Forty years after Tom Wolfe, Hunter S. Thompson, and Gay Talese launched the New Journalism movement, Robert S. Boynton sits down with nineteen practitioners of what he calls the New New Journalism to discuss their methods, writings and careers. The New New Journalists are first and foremost brilliant reporters who immerse themselves completely in their subjects. Jon Krakauer accompanies a mountaineering expedition to Everest. Ted Conover works for nearly a year as a prison guard. Susan Orlean follows orchid fanciers to reveal an obsessive subculture few knew existed. Adrian Nicole LeBlanc spends nearly a decade reporting on a family in the South Bronx. And like their muckraking early twentieth-century precursors, they are drawn to the most pressing issues of the day: Alex Kotlowitz, Leon Dash, and William Finnegan to race and class; Ron Rosenbaum to the problem of evil; Michael Lewis to boom-and-bust economies; Richard Ben Cramer to the nitty gritty of politics. How do they do it? In these interviews, they reveal the techniques and inspirations behind their acclaimed works, from their felt-tip pens, tape recorders, long car rides, and assumed identities; to their intimate understanding of the way a truly great story unfolds. Interviews with: Gay Talese Jane Kramer Calvin Trillin Richard Ben Cramer Ted Conover Alex Kotlowitz Richard Preston William Langewiesche Eric Schlosser Leon Dash William Finnegan Jonathan Harr Jon Krakauer Adrian Nicole LeBlanc Michael Lewis Susan Orlean Ron Rosenbaum Lawrence Weschler Lawrence Wright
Author: Dana Gunders Publisher: Chronicle Books ISBN: 1452149437 Category : Cooking Languages : en Pages : 203
Book Description
This “slim but indispensable new guide” offers “practical tips and delicious recipes that will help reduce kitchen waste and save money” (The Washington Post). Despite a growing awareness of food waste, many well-intentioned home cooks lack the tools to change their habits. This handbook—packed with engaging checklists, simple recipes, practical strategies, and educational infographics—is the ultimate tool for using more and wasting less in your kitchen. From a scientist at the Natural Resources Defense Council come these everyday techniques that call for minimal adjustments of habit, from shopping, portioning, and using a refrigerator properly to simple preservation methods including freezing, pickling, and cellaring. At once a good read and a go-to reference, this handy guide is chock-full of helpful facts and tips, including twenty “use-it-up” recipes and a substantial directory of common foods.
Author: Samin Nosrat Publisher: Mariner Books ISBN: 132866225X Category : Biography & Autobiography Languages : en Pages : 287
Book Description
A NATIONAL BESTSELLER New York Times best-selling author and James Beard Award winner Samin Nosrat collects the year's finest writing about food and drink. "Good food writing evokes the senses," writes Samin Nosrat, best-selling author of Salt, Fat, Acid, Heat and star of the Netflix adaptation of the book. "It makes us consider divergent viewpoints. It makes us hungry and motivates us to go out into the world in search of new experiences. It charms and angers us, breaks our hearts, and gives us hope. And perhaps most importantly, it creates empathy within us." Whether it's the dizzying array of Kit Kats in Japan, a reclamation of the queer history of tapas, or a spotlight on a day in the life of a restaurant inspector, the work in The Best American Food Writing 2019 will inspire you to pick up a knife and start chopping, but also to think critically about what you're eating and how it came to your plate, while still leaving you clamoring for seconds.
Author: José Andrés Publisher: HarperCollins ISBN: 0062864505 Category : Biography & Autobiography Languages : en Pages : 303
Book Description
FOREWORD BY LIN-MANUEL MIRANDA AND LUIS A. MIRANDA, JR. The true story of how José Andrés and World Central Kitchen’s chefs fed hundreds of thousands of hungry Americans after Hurricane Maria and touched the hearts of many more Chef José Andrés arrived in Puerto Rico four days after Hurricane Maria ripped through the island. The economy was destroyed and for most people there was no clean water, no food, no power, no gas, and no way to communicate with the outside world. Andrés addressed the humanitarian crisis the only way he knew how: by feeding people, one hot meal at a time. From serving sancocho with his friend José Enrique at Enrique’s ravaged restaurant in San Juan to eventually cooking 100,000 meals a day at more than a dozen kitchens across the island, Andrés and his team fed hundreds of thousands of people, including with massive paellas made to serve thousands of people alone. At the same time, they also confronted a crisis with deep roots, as well as the broken and wasteful system that helps keep some of the biggest charities and NGOs in business. Based on Andrés’s insider’s take as well as on meetings, messages, and conversations he had while in Puerto Rico, We Fed an Island movingly describes how a network of community kitchens activated real change and tells an extraordinary story of hope in the face of disasters both natural and man-made, offering suggestions for how to address a crisis like this in the future. Beyond that, a portion of the proceeds from the book will be donated to the Chef Relief Network of World Central Kitchen for efforts in Puerto Rico and beyond.
Author: Tim Finch Publisher: Random House ISBN: 1784700231 Category : Languages : en Pages : 370
Book Description
A fashionable house in a London terrace, the House of Journalists is renowned around the world as a place of refuge for exiled writers who have fallen foul of oppressive regimes. Run by Julian Snowman, successful writer and broadcaster, its fellows include the newspaper editor Mr Stan whose hands were smashed with hammers; a journalist called Mustapha who spoke out vainly against a brutal coup (and got his name from an immigration officer who tells him he âe~Must âe~ave a nameâe(tm)); Agnes, a young photojournalist who recorded her countryâe(tm)s descent into civil war; and Sonny, who endured a harrowing journey to safety. Only one man guards his story: the new fellow, AA. A first novel of rare originality, The House of Journalists creates an unforgettable world of displacement and hubris, heartbreak and humour; it has a narrative voice that is utterly distinct, at once beguiling and disturbing.
Author: Adam Gopnik Publisher: Knopf Canada ISBN: 0307399036 Category : Social Science Languages : en Pages : 291
Book Description
Transplanted Canadian, New Yorker writer and author of Paris to the Moon, Gopnik is publishing this major new work of narrative non-fiction alongside his 2011 Massey Lecture. An illuminating, beguiling tour of the morals and manners of our present food manias, in search of eating's deeper truths, asking "Where do we go from here?" Never before have so many North Americans cared so much about food. But much of our attention to it tends towards grim calculation (what protein is best? how much?); social preening ("I can always score the last reservation at xxxxx"); or graphic machismo ("watch me eat this now"). Gopnik shows we are not the first food fetishists but we are losing sight of a timeless truth, "the table comes first": what goes on around the table matters as much to life as what we put on the table: families come together (or break apart) over the table, conversations across the simplest or grandest board can change the world, pain and romance unfold around it--all this is more essential to our lives than the provenance of any zucchini or the road it travelled to reach us. Whatever dilemmas we may face as omnivores, how not what we eat ultimately defines our society. Gathering people and places drawn from a quarter century's reporting in North America and France, The Table Comes First marks the beginning a new conversation about the way we eat now.
Author: Deborah Cohen Publisher: Random House Trade Paperbacks ISBN: 0525511210 Category : Biography & Autobiography Languages : en Pages : 625
Book Description
WINNER OF THE MARK LYNTON HISTORY PRIZE • A prize-winning historian’s “effervescent” (The New Yorker) account of a close-knit band of wildly famous American reporters who, in the run-up to World War II, took on dictators and rewrote the rules of modern journalism “High-speed, four-lane storytelling . . . Cohen’s all-action narrative bursts with colour and incident.”—Financial Times NEW YORK TIMES EDITORS’ CHOICE • WINNER OF THE GOLDSMITH BOOK PRIZE • FINALIST FOR THE PROSE AWARD ONE OF THE BEST BOOKS OF THE YEAR: The New Yorker, Vanity Fair, NPR, BookPage, Booklist They were an astonishing group: glamorous, gutsy, and irreverent to the bone. As cub reporters in the 1920s, they roamed across a war-ravaged world, sometimes perched atop mules on wooden saddles, sometimes gliding through countries in the splendor of a first-class sleeper car. While empires collapsed and fledgling democracies faltered, they chased deposed empresses, international financiers, and Balkan gun-runners, and then knocked back doubles late into the night. Last Call at the Hotel Imperial is the extraordinary story of John Gunther, H. R. Knickerbocker, Vincent Sheean, and Dorothy Thompson. In those tumultuous years, they landed exclusive interviews with Hitler and Mussolini, Nehru and Gandhi, and helped shape what Americans knew about the world. Alongside these backstage glimpses into the halls of power, they left another equally incredible set of records. Living in the heady afterglow of Freud, they subjected themselves to frank, critical scrutiny and argued about love, war, sex, death, and everything in between. Plunged into successive global crises, Gunther, Knickerbocker, Sheean, and Thompson could no longer separate themselves from the turmoil that surrounded them. To tell that story, they broke long-standing taboos. From their circle came not just the first modern account of illness in Gunther’s Death Be Not Proud—a memoir about his son’s death from cancer—but the first no-holds-barred chronicle of a marriage: Sheean’s Dorothy and Red, about Thompson’s fractious relationship with Sinclair Lewis. Told with the immediacy of a conversation overheard, this revelatory book captures how the global upheavals of the twentieth century felt up close.
Author: Jane Kramer
Author: Jane Kramer
Author: Jane Kramer
Author: Matt McAllester
Author: Robert Boynton
Author: Dana Gunders
Author: Samin Nosrat
Author: José Andrés
Author: Tim Finch
Author: Adam Gopnik
Author: Deborah Cohen