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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: 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: 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: 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: Abby Gilchrist Publisher: Chronicle Books ISBN: 1616899670 Category : Design Languages : en Pages : 256
Book Description
Step inside the studios of today's modern fabric design stars from around the world. From the bold florals of Kaffe Fassett to the subtle patterning of Naomi Ito to the retro style of design collective Ruby Star Society, Modern Fabric features a sophisticated, eclectic group of designers working in an exciting variety of techniques. Engaging essays explore each designer's life in textiles: education, design beginnings, creative process, dreams, and how they run their businesses. Hundreds of color photographs offer endless inspiration, showing studio spaces, process, textile samples, and products made from the gorgeous fabrics featured in the book. Modern Fabric is an ideal resource for sewers, quilters, crafters, designers, and all those who aspire to a fun, color-filled, modern lifestyle.
Author: Mark Scarbrough Publisher: Rodale ISBN: 1609615018 Category : Cooking Languages : en Pages : 306
Book Description
If you're inclined to throw a dinner party, you probably do what most folks do: You make a few sides and maybe a salad, ask someone to bring dessert, and put a hunk of meat in the middle of the table, like the roast beast in The Grinch. But what about vegetables? Living in a meat-centric world, most of us simply don’t know how to cobble together a series of vegetarian dishes that work together to create a perfect dinner party. Why? Because vegetarian cooking for dinner parties is not part of the American culinary lexicon, until now. Here, critically-acclaimed, food writers (and omnivores) Bruce Weinstein and Mark Scarbrough take the reader by the hand and teach them not only how to make extraordinarily delicious and modern vegetarian and vegan dishes that everyone will love--everything from Sweet Pea Samosas to Warm Vegan Donuts, stews, braises, pastas, and more--but they also show readers how to actually build dinner parties starting with flavors, seasonality and availability, and even time and skill. Each recipe, which can certainly stand on its own, will be complemented by a wine or drink matching, and instructions for how to place the finished dish in the choreography of a 3-course dinner party.
Author: Pacific Southwest Forest and Range Experiment Station (Berkeley, Calif.) Publisher: ISBN: Category : Forests and forestry Languages : en Pages : 208
Author: Marilyn Lohnes
Author: Marilyn Lohnes
Author: Tony Tremblay
Author: Alan Bergo
Author: Nancy DeCherney
Author: Darcy Williamson
Author: 
Author: Abby Gilchrist
Author: Mark Scarbrough
Author: Pacific Southwest Forest and Range Experiment Station (Berkeley, Calif.)
Author: Herbert Louis Wick