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[A] culinary combo plate of Hunter S. Thompson, Ernest Hemingway, Julian Schnabel, and Sam Peckinpah . . . Harrison writes with enough force to make your knees buckle and with infectious zeal that makes you turn the pages hungry for more . . . Jim Harrison has staked out a ...
A Really Big Lunch: Meditations on Food and Life from the Roving Gourmand
[A] culinary combo plate of Hunter S. Thompson, Ernest Hemingway, Julian Schnabel, and Sam Peckinpah . . . Harrison writes with enough force to make your knees buckle and with infectious zeal that makes you turn the pages hungry for more . . . Jim Harrison has staked out a distinctive place in the world of food writing. --Jane and Michael Stern, New York Times Book Review on The Raw and the Cooked

New York Times bestselling author Jim Harrison was one of this country's most beloved writers, a muscular, brilliantly economic stylist with a salty wisdom. He also wrote some of the best essays on food around, earning praise as the poet laureate of appetite (Dallas Morning News). A Really Big Lunch, to be published on the one-year anniversary of Harrison's death, collects many of his food pieces for the first time--and taps into his larger-than-life appetite with wit and verve.

Jim Harrison's legendary gourmandise is on full display in A Really Big Lunch. From the titular New Yorker piece about a French lunch that went to thirty-seven courses, to pieces from Brick, Playboy, Kermit Lynch Newsletter, and more on the relationship between hunter and prey, or the obscure language of wine reviews, A Really Big Lunch is shot through with Harrison's pointed apercus and keen delight in the pleasures of the senses. And between the lines the pieces give glimpses of Harrison's life over the last three decades. A Really Big Lunch is a literary delight that will satisfy every appetite.

Harrison is the American Rabelais, and he is at his irreverent and excessive best in this collection. --John Skowles, San Diego Union-Tribune on The Raw and the Cooked

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26.000000 USD

A Really Big Lunch: Meditations on Food and Life from the Roving Gourmand

by Jim Harrison
Hardback
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INSTANT NEW YORK TIMES BESTSELLER Thrilling . . . [told] with gonzo elan . . . When the sommelier and blogger Madeline Puckette writes that this book is the Kitchen Confidential of the wine world, she's not wrong, though Bill Buford's Heat is probably a shade closer. --Jennifer Senior, The ...
Cork Dork
INSTANT NEW YORK TIMES BESTSELLER Thrilling . . . [told] with gonzo elan . . . When the sommelier and blogger Madeline Puckette writes that this book is the Kitchen Confidential of the wine world, she's not wrong, though Bill Buford's Heat is probably a shade closer. --Jennifer Senior, The New York Times Remarkably entertaining. --The San Francisco Chronicle As informative as it is, well, intoxicating. --Fortune Professional journalist and amateur drinker Bianca Bosker didn't know much about wine--until she discovered an alternate universe where taste reigns supreme, a world of elite sommeliers who dedicate their lives to the pursuit of flavor. Astounded by their fervor and seemingly superhuman sensory powers, she set out to uncover what drove their obsession, and whether she, too, could become a cork dork. With boundless curiousity, humor, and a healthy dose of skepticism, Bosker takes the reader inside underground tasting groups, exclusive New York City restaurants, California mass-market wine factories, and even a neuroscientist's fMRI machine as she attempts to answer the most nagging question of all: what's the big deal about wine? What she learns will change the way you drink wine--and, perhaps, the way you live--forever. Named one of 10 New Nonfiction Food Books to Read this Spring and Summer by Bon AppetitNamed one of The 4 Books You Should Read This Spring by FortuneNamed one of 12 Nonfiction Books You Need to Read in March by Harper's BazaarNamed one of the 20 Best Nonfiction Books Coming in March 2017 by BustleNamed one of The Best Drink Books of Spring and Summer 2017 by PunchNamed one of the Best Books of Early 2017 by Brightly
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17.000000 USD

Cork Dork

by Bianca Bosker
Paperback
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Forty million children are enrolled in elementary school in the United States and every parent of those children is affected in some way by food allergies. Even if a kid is lucky enough to be allergy- free, someone in that child's class or school or after-school program has a food ...
Bake Sales are My B*tch: Win the Food Allergy Wars with 50 Recipes to Keep Kids Safe and Parents Sane
Forty million children are enrolled in elementary school in the United States and every parent of those children is affected in some way by food allergies. Even if a kid is lucky enough to be allergy- free, someone in that child's class or school or after-school program has a food allergy, whether it's peanut, tree nut, dairy, egg, or soy. Add to that food preferences, like vegetarian or vegan, and religious practices, like keeping kosher, and making a simple snack resembles navigating a minefield. Thankfully, Peveteaux, the queen of cooking and cursing, is there to help with Bake Sales Are My B*tch. Peveteaux knows firsthand from her own debilitating food disease that some people have a hard time taking the spectrum of allergies seriously. In Bake Sales Are My B*tch, she lays the smackdown on those doubters in her signature frank and funny way. She also lends some much needed guidance and levity to freaked-out parents about a deadly serious subject. Her 50-plus mix-and-match recipes cover the eight major food allergens and everything from school lunches, kids parties, sleepover foods, after-school snacks, and, yes, bake sales.In addition to her Gluten Is My Bitch blog, Peveteaux is now tackling more food issues on her newly launched Bake Sales Are My Bitch blog. She is also the advocate for all people with food issues at Living Without, the nation's leading magazine for people who have food sensitivities and allergies.
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22.99 USD

Bake Sales are My B*tch: Win the Food Allergy Wars with 50 Recipes to Keep Kids Safe and Parents Sane

by April Peveteaux
Paperback
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If there's one thing we Brits never say no to, it's stopping at four o'clock for a cup of tea and a slice of something tasty. After all, we invented afternoon tea. Ours is a land rich in moist, mouth watering flavours, of sponges and scones, fruitcakes and fancies. So ...
Around Britain by Cake: A Tour of Traditional Teatime Treats
If there's one thing we Brits never say no to, it's stopping at four o'clock for a cup of tea and a slice of something tasty. After all, we invented afternoon tea. Ours is a land rich in moist, mouth watering flavours, of sponges and scones, fruitcakes and fancies. So what better way to tour Britain than to devour its many teatime treats, slice by sumptuous slice? That's what Caroline Taggart set out to do one day - nothing more energetic than taking a table by the window, and investigating one mouthful at a time what (other than geography) separates a Coventry God Cake from an Eccles Cake, or Grantham Gingerbread from Whitby Gingerbread. In her encounters with those people making traditional cakes, she unravels the stories behind why they originated, where and when they did, and meditates on their resurgence today, as we look to revive and celebrate local produce.
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15.91 USD

Around Britain by Cake: A Tour of Traditional Teatime Treats

by AA Publishing, Caroline Taggart
Paperback
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A compelling first-hand look at one of today's most fascinating food trends - the practice of cooking with and eating insects The concept of eating insects has taken off in recent years in the West, with media coverage ranging from sensationalist headlines to passionate press pieces about the economic benefits. ...
On Eating Insects: Essays, Stories and Recipes
A compelling first-hand look at one of today's most fascinating food trends - the practice of cooking with and eating insects The concept of eating insects has taken off in recent years in the West, with media coverage ranging from sensationalist headlines to passionate press pieces about the economic benefits. Yet little has been written about how they taste, how diverse they are as ingredients, and how to prepare them as food. On Eating Insects is the first book to take a holistic look at the subject, presenting essays on the cultural, political, and ecological significance of eating insects, alongside stories from the field, tasting notes, and recipes by the Nordic Food Lab.
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70.70 USD

On Eating Insects: Essays, Stories and Recipes

by Michael Bom Frost, Roberto Flore, Joshua Evans, Nordic Food Lab
Hardback
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A Tea Reader contains a selection of stories that cover the spectrum of life. This anthology shares the ways that tea has changed lives through personal, intimate stories. Read of deep family moments, conquered heartbreak, and peace found in the face of loss. A Tea Reader includes stories from all ...
Tea Reader: Living Life One Cup at a Time
A Tea Reader contains a selection of stories that cover the spectrum of life. This anthology shares the ways that tea has changed lives through personal, intimate stories. Read of deep family moments, conquered heartbreak, and peace found in the face of loss. A Tea Reader includes stories from all types of tea people: people brought up it the tea tradition, those newly discovering it, classic writings from long-ago tea lovers and those making tea a career. Together these tales create a new image of a tea drinker. They show that tea is not simply something you drink, but it also provides quiet moments for making important decisions, a catalyst for conversation, and the energy we sometimes need to operate in our lives. The stories found in A Tea Reader cover the spectrum of life, such as the development of new friendships, beginning new careers, taking dream journeys, and essentially sharing the deep moments of life with friends and families. Find reflections of yourself and those you know in stories such as a tea shop owner whose heart is broken by Hurricane Katrina, and then finds the strength to start again, or a woman sharing a last moment with her father over a cup of tea. Whether you are a tea lover or not, here you will discover stories that speak to you and inspire you. Sit down, grab a cup, and read on.
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12.37 USD

Tea Reader: Living Life One Cup at a Time

by Katrina Avila Munichiello
Hardback
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Take a journey with dynamic father and daughter duo geographer Gary Fuller and chef T. M. Reddekopp as they travel the globe tracing the enduring links between geography and food. They firmly believe that food and its preparation and enjoyment both define and unite the major culture regions of the ...
Delicious Geography: From Place to Plate
Take a journey with dynamic father and daughter duo geographer Gary Fuller and chef T. M. Reddekopp as they travel the globe tracing the enduring links between geography and food. They firmly believe that food and its preparation and enjoyment both define and unite the major culture regions of the world. Enriching this entertaining and enlightening trip with tempting recipes to extend the experience into our kitchen, homes, and families, the authors also make geography fun by asking trivia questions that turn out to be far from trivial.
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18.950000 USD

Delicious Geography: From Place to Plate

by Tracy M. Reddekopp, Gary Fuller
Paperback
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These essays on Food and Philosophy were written over several decades. Not only philosophers and historians but individuals who have an ongoing interest in food should relish them. The essays cover wide-ranging topics that include genetically modified organisms, chocolate and its world, food as art, the pornography of food, and ...
Food and Philosophy: Selected Essays
These essays on Food and Philosophy were written over several decades. Not only philosophers and historians but individuals who have an ongoing interest in food should relish them. The essays cover wide-ranging topics that include genetically modified organisms, chocolate and its world, food as art, the pornography of food, and the five flavors of Chinese cuisine. In addition, there are several chapters that deal with the refinement of erudite (professional) cuisine from popular (regional) cuisine in the seventeenth and eighteenth centuries in Europe. One chapter stands alone as an analysis of the Native American cultural foundations of maize. The book opens with an essay on the philosophy of food history that addresses three fundamental problems: the duplication of sensations and taste, the understanding of recipes from other historical periods, and the sorts of judgments that are included or excluded in a historical narrative. The book ends with an exposition of R. G. Collingwood's anthropology of eating and dining, which completes the discussion with an analysis of the magical symbolism of those cultural activities.
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22.950000 USD

Food and Philosophy: Selected Essays

by Spencer K. Wertz
Paperback
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Patti LaBelle has been known for her cooking for years, first by her family and famous musicians, and then through her first cookbook, the New York Timesbestseller LaBelleCuisine: Recipes to Sing About, which has sold more than 300,000 copies. Today, it's Patti's baking skill that has the country buzzing. It ...
Desserts Labelle: Soulful Sweets to Sing About
Patti LaBelle has been known for her cooking for years, first by her family and famous musicians, and then through her first cookbook, the New York Timesbestseller LaBelleCuisine: Recipes to Sing About, which has sold more than 300,000 copies. Today, it's Patti's baking skill that has the country buzzing. It all started with a fan's YouTube review of her sweet potato pie, which is sold nationwide at WalMart. Twenty million views later, everyone was rushing to get their hands on one. In just one weekend, Patti's pies were completely sold out at WalMart stores across the country. Would-be pie scalpers cropped up and the pies, which retail for $3.48 a piece, were selling on eBay for $45. Wal-Mart sold one pie per second for 72 hours straight. Now, for the first time, fans of Patti's pie can make their own and more Patti classics! Patti's dessert cookbook will be filled with her favorite recipes for pies, cakes, cookies, and puddings, as well as movingstories from her career and life in the kitchen. This personal cookbook will appeal to her legions of fans, fans of her cooking show, and the millions who were captivated by Patti's Sweet Potato Pie frenzy.
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38.92 USD

Desserts Labelle: Soulful Sweets to Sing About

by Patti LaBelle
Hardback
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The Wines of My Life presents 75 exceptional wines chosen by world-renowned French sommelier Eric Beaumard. In this new illustrated memoir, Beaumard reflects on some of the most flavourful wines in the world: from Chateau Petrus created in the Bordeaux region to Chateaux Rayas from the Rhone valley, and from ...
The Wines of My Life
The Wines of My Life presents 75 exceptional wines chosen by world-renowned French sommelier Eric Beaumard. In this new illustrated memoir, Beaumard reflects on some of the most flavourful wines in the world: from Chateau Petrus created in the Bordeaux region to Chateaux Rayas from the Rhone valley, and from delicate whites to robust reds. Along the way, he reveals that a budding career as a cook's apprentice was cut short by a motorcycle accident that deprived him of the use of his right arm, and how, after months of recovery, he turned his interest in cooking into a life-long passion for wine. Full of vineyard secrets, fascinating portraits of winemakers, and serious meditations on life, The Wines of My Life is an unforgettable story of one man's journey--and the indelible wines he tasted along the way.
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53.09 USD

The Wines of My Life

by Jose Silva, Fabrice Leseigneur, Eric Beaumard
Hardback
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Frank Bruni and Jennifer Steinhauer share a passion for meatloaf-exchanging recipes via phone, email, text and instant message for decades, perfecting their art. A MEATLOAF IN EVERY OVEN is an homage to a distinct tradition, with 50 killer meatloaf recipes from the best versions of the classics to riffs by ...
A Meatloaf in Every Oven: Two Chatty Cooks, One Iconic Dish and Dozens of Recipes - From Mom's to Mario Batali's
Frank Bruni and Jennifer Steinhauer share a passion for meatloaf-exchanging recipes via phone, email, text and instant message for decades, perfecting their art. A MEATLOAF IN EVERY OVEN is an homage to a distinct tradition, with 50 killer meatloaf recipes from the best versions of the classics to riffs by world famous chefs; from Italian polpettone to Middle Eastern kibbe to curried Boboti. A Meatloaf in Every Oven will address all the meatloaf controversies (Ketchup or no? Saute the veggies?), fitting a dish that has legions of passionate fans and partisans. And it will help you with all the necessary troubleshooting so you never have to fear a dry loaf again. This love letter to meatloaf will incorporate history and personal anecdotes and make you feel like you're cooking beside two trusted and knowledgable friends.
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24.000000 USD

A Meatloaf in Every Oven: Two Chatty Cooks, One Iconic Dish and Dozens of Recipes - From Mom's to Mario Batali's

by Jennifer Steinhauer, Frank Bruni
Hardback
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Celebrate the joys of a great day in the kitchen and a meal shared with family and friends with this follow-up to the bestselling, IACP Award-winning Twelve Recipes, featuring next level, home-cook-friendly recipes for occasions large and small. Twelve Recipes provided the basic techniques and recipes for essential home cooking. ...
A Recipe for Cooking
Celebrate the joys of a great day in the kitchen and a meal shared with family and friends with this follow-up to the bestselling, IACP Award-winning Twelve Recipes, featuring next level, home-cook-friendly recipes for occasions large and small. Twelve Recipes provided the basic techniques and recipes for essential home cooking. Now, A Recipe for Cooking takes home cooks to the next level. Cal Peternell gives you everything you need to cook for big get-togethers, holiday feasts, family occasions, and for a special dinner for two. He organizes the recipes by season to help cooks plan their meals from first bite to last-how a meal should start, what should be the main attraction, what should be served alongside, and how to choose the perfect finish. Illustrated with charming color photos and drawings, A Recipes for Cooking offers a range of delicious, easy-to-master fare: Savory Tart with Onions, Olive, and Anchovies; Shredded Zucchini Fritters with Basil Mayonnaise; Citrus Salad with Ginger, Cilantro, and Saffron-toasted Pistachios; Fish and Shellfish Soup; Rolled Pork Loin Roast Stuffed with Olives and Herbs; Lasagna Bolognese; Belgian Endive Gratin with Gruyere and Prosciutto; and a Blood Orange and Buttermilk Tart. Each of Cal's recipes utilizes the freshest, most delicious ingredients of each season. Here are meals to share with close family and good friends-to laugh, drink, and cook with-as well as dishes that give you some quiet time in the kitchen, slicing, seasoning, and simmering. With food to make introductions, to commemorate, to celebrate, even, on occasion, to gently instigate, A Recipe for Cooking is Cal Peternell at his wittiest, warmest, and most inspiring.
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35.39 USD

A Recipe for Cooking

by Cal Peternell
Hardback
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In pursuit of the story behind a beguiling drink, Granville Greene embarks on a journey through remote Mexican highlands to learn about the history, cultures, and traditions surrounding mezcal. In recent years the smoky flavored agave distillate has become a craft cocktail darling, rivaling even its better-known cousin tequila, and ...
The Mezcal Rush: Explorations in Agave Country
In pursuit of the story behind a beguiling drink, Granville Greene embarks on a journey through remote Mexican highlands to learn about the history, cultures, and traditions surrounding mezcal. In recent years the smoky flavored agave distillate has become a craft cocktail darling, rivaling even its better-known cousin tequila, and it can sell for over $100 a bottle in the U.S. But unlike most high-end spirits, mezcals are typically produced by and for subsistence farming communities, where distillers have been swept up in a hot new trend in which they have very little voice. Greene visits indigenous villages in Oaxaca and Guerrero states, meeting maestros mezcaleros who create their signature small batch drinks using local plants and artisanal production methods honed through generations of mezcal-making families. As Greene details the sights, smells, and intoxicating flavors of Mexico, he turns his eye to the broader context of impoverished villages in a changing economic and political landscape. He explores the gold-rush style surge of micro-distilled mezcals as luxury exports, and the consequent overharvesting that threatens the diversity of wild agaves, as he finds the oldest distilled spirit in the Americas at a crossroads.
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26.000000 USD

The Mezcal Rush: Explorations in Agave Country

by Granville Greene
Hardback
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A gorgeous, fully illustrated collection of recipes, cooking techniques and pantry wisdom for delicious, healthy, and harmonious family meals from the incredible Pollan family-with a foreword by Michael Pollan. In The Pollan Family Table, Corky, Lori, Dana, and Tracy Pollan invite you into their warm, inspiring kitchens, sharing more than ...
The Pollan Family Table: The Best Recipes and Kitchen Wisdom for Delicious, Healthy Family Meals
A gorgeous, fully illustrated collection of recipes, cooking techniques and pantry wisdom for delicious, healthy, and harmonious family meals from the incredible Pollan family-with a foreword by Michael Pollan. In The Pollan Family Table, Corky, Lori, Dana, and Tracy Pollan invite you into their warm, inspiring kitchens, sharing more than 100 of their family's best recipes. For generations, the Pollans have used fresh, local ingredients to cook healthy, irresistible meals. Michael Pollan, whose bestselling books have changed our culture and the way we think about food, writes in his foreword about how the family meals he ate growing up shaped his worldview. This stunning and practical cookbook gives readers the tools they need to implement the Pollan food philosophy in their everyday lives and to make great, nourishing, delectable meals that bring families back to the table. Standouts like Grand Marnier Citrus Roasted Chicken, Crispy Parmesan Zucchini Chips, and Key Lime Pie with Walnut Oatmeal Crust are easy to make yet sophisticated enough to dazzle family and friends.The Pollan Family Table includes the Pollan's top cooking tips and techniques, time-tested shortcuts, advice for those just starting out and market and pantry lists that make shopping for and preparing dinner stress-free.
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26.53 USD

The Pollan Family Table: The Best Recipes and Kitchen Wisdom for Delicious, Healthy Family Meals

by Tracy Pollan, Dana Pollan, Lori Pollan, Corky Pollan
Paperback
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A collection of recipes and anecdotes, inspired by the world famous restaurant Joanne Trattoria, owned by Joe Germanotta, father of Lady Gaga. Family, food, and love are the foundation upon which Joe and Cynthia Germanotta raised their daughters. Built on those same principles, the Germanottas family-run restaurant is world-renowned for ...
Joanne Trattoria Cookbook: Classic Recipes and Scenes from an Italian American Restaurant
A collection of recipes and anecdotes, inspired by the world famous restaurant Joanne Trattoria, owned by Joe Germanotta, father of Lady Gaga. Family, food, and love are the foundation upon which Joe and Cynthia Germanotta raised their daughters. Built on those same principles, the Germanottas family-run restaurant is world-renowned for its vibrant hospitality, delicious Southern Italian fare, and warm familial atmosphere. Named in honor of Joe's sister who died of Lupus three months shy of her 20th birthday, Joanne Trattoria is more than a neighborhood restaurant; it is a mecca for Lady Gaga fans, a frequent gathering place for celebrities and notable New Yorkers, and a home to its faithful regulars and devoted staff. In his debut cookbook, Joe shares a mix of time-tested family recipes and house favorites--such as Joanne's Meatballs, Papa G's Chicken Scarpariello, and the unforgettable Nutellasagna--and for the first time recounts his inspirational story of fulfilling his lifelong dream of opening his own restaurant. With never-before released family photos, heartwarming testimonials and entertaining anecdotes from the extended Joanne family, as well as a moving foreword by the Germanottas' older daughter, Golden Globe(R)- and six-time Grammy(R)-winning, Academy Award-nominated global icon Lady Gaga, Joanne Trattoria Cookbook: Classic Recipes and Scenes from an Italian-American Restaurant will delight both fans and foodies alike.
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39.82 USD

Joanne Trattoria Cookbook: Classic Recipes and Scenes from an Italian American Restaurant

by Wenonah Hoye, Joseph Germanotta
Hardback
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In this collection of thirteen provocative essays, Wendell Berry discusses the pleasures of eating. Gretel Ehrlich describes her struggle to produce clean, lean beef on her ranch in Wyoming. Frances Moore Lappe sets for her vision of a system that is environmentally, economically, and culturally sustainable. Wes Jackson condemns the ...
Our Sustainable Table: Essays
In this collection of thirteen provocative essays, Wendell Berry discusses the pleasures of eating. Gretel Ehrlich describes her struggle to produce clean, lean beef on her ranch in Wyoming. Frances Moore Lappe sets for her vision of a system that is environmentally, economically, and culturally sustainable. Wes Jackson condemns the shortsighted bottom line goals of modern agribusiness. Alice Waters recounts the early days of her famous Bay Area restaurant's painstaking pursuit of a supply chain of reliably good ingredients, and Gary Nabhan discusses food, health and Native American agriculture. They are joined by Bruce Brown, Edward Behr, Paul Gruchow, Mark Kramer, Anne Mendelson and Will Weaver. In this remarkable collection, these essays link a decline in the quality of food with a historical deterioration of the quality of American farm life, while making it clear that food that tastes good and is good for you is not just a private indulgence but a force for sustaining families and communities. First published by The Journal of Gastronomy, it is a pleasure to see this seminal, groundbreaking anthology back into print, now with a new introduction by Mary Berry, founding directory of the Berry Center.
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16.950000 USD

Our Sustainable Table: Essays

Paperback
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Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes. The theme for Lucky Peach's 21st issue is Los Angeles.
Lucky Peach Issue 21: The Los Angeles Issue
Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes.

The theme for Lucky Peach's 21st issue is Los Angeles.

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12.000000 USD

Lucky Peach Issue 21: The Los Angeles Issue

Paperback
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When a twenty-something punk rocker eats a cheese slice from every pizzeria in New York City over the course of two years, he also gets sober, falls in love, and starts a blog. He is the Slice Harvester, and everyone has something to gain from this tale of blackouts, almost ...
Slice Harvester: A Memoir in Pizza
When a twenty-something punk rocker eats a cheese slice from every pizzeria in New York City over the course of two years, he also gets sober, falls in love, and starts a blog. He is the Slice Harvester, and everyone has something to gain from this tale of blackouts, almost burning out, and too-burned crusts (Newsweek). In August 2009, Colin Hagendorf set out to review every regular slice of pizza in Manhattan, and his blog, Slice Harvester, was born. Two years and 435 slices later, he'd been featured in The Wall Street Journal and the New York Daily News and on radio shows all over the country. Suddenly, this self-proclaimed punk who was barely making a living delivering burritos had a following. But at the same time Hagendorf was stepping up his game for the masses (grabbing slices with Phoebe Cates and her teenage daughter, reviewing kosher pizza so you don't have to), his personal life was falling apart. A problem drinker and chronic bad boyfriend, he started out using the blog as a way to escape--the hangovers, the midnight arguments, the hangovers again--until realizing that by taking steps to reach a goal day by day, he'd actually put himself in a place to finally take control of his life for good. In this entertaining memoir, Hagendorf mashes up that journey with the topics of addiction, family, punk rock, nostalgia, and love....Full of drinking binges, colorful characters from the punk scene, and random asides, like comparing a slice to Anthony Kiedis, the narrative takes readers on a roller-coaster ride (Publishers Weekly). One of NPR's Best Books of 2015, Slice Harvester stands out from the pack...wry, witty, surprisingly insightful. Hagendorf veers from the profane to the profound in the same sentence...about chasing ideals, romantic as well as culinary, and how that can be both noble and annihilating (NPR Books).
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15.990000 USD

Slice Harvester: A Memoir in Pizza

by Colin Atrophy Hagendorf
Paperback / softback
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From the authors of Pen & Ink--New York Times bestselling illustrator Wendy MacNaughton and BuzzFeed books editor Isaac Fitzgerald--the stories behind the tattoos that chefs proudly wear, with their signature recipes. Winner of the International Association of Culinary Professionals [IACP] Cookbook Design Award. Chefs take their tattoos almost as seriously ...
Knives & Ink: Chefs and the Stories Behind Their Tattoos
From the authors of Pen & Ink--New York Times bestselling illustrator Wendy MacNaughton and BuzzFeed books editor Isaac Fitzgerald--the stories behind the tattoos that chefs proudly wear, with their signature recipes. Winner of the International Association of Culinary Professionals [IACP] Cookbook Design Award. Chefs take their tattoos almost as seriously as their knives. From gritty grill cooks in backwoods diners to the executive chefs at the world's most popular restaurants, it's hard to find a cook who doesn't sport some ink. Knives & Ink features the tattoos of more than sixty-five chefs from all walks of life and every kind of kitchen, including 2014 James Beard Award-winner Jamie Bissonnette, Alaska-fishing-boat cook Mandy Lamb, Toro Bravo's John Gorham, and many more. Each tattoo has a rich, personal story behind it: Danny Bowien of Mission Chinese Food remembers his mother with fiery angel wings on his forearms, and Dominique Crenn of Michelin two-starred Atelier Crenn bears ink that reminds her to do anything in life that you put your heart into. Like the dishes these chefs have crafted over the years, these tattoos are beautiful works of art. Knives & Ink delves into the wide and wonderful world of chef tattoos and shares their fascinating backstories, along with personal recipes from many of the chefs.
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26.53 USD

Knives & Ink: Chefs and the Stories Behind Their Tattoos

by Wendy MacNaughton, Isaac Fitzgerald
Hardback
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Why don't we eat more octopus? Cheeks and feet are good value and delicious, so why do people prefer fillet or chops? What about rabbits and squirrels? And what's wrong with ugly vegetables?The food industry, like the fashion industry, seems driven by the pursuit of impossible perfection: pre-packaged meats with ...
Ugly Food: Overlooked and Undercooked
Why don't we eat more octopus? Cheeks and feet are good value and delicious, so why do people prefer fillet or chops? What about rabbits and squirrels? And what's wrong with ugly vegetables?The food industry, like the fashion industry, seems driven by the pursuit of impossible perfection: pre-packaged meats with nary a head, foot or set of giblets in sight, and supermarkets stacked with rows of blemish-free fruit and vegetables. But the same ingredients that are neglected, overlooked, and forgotten, are also tasty, sustainable and cheap.Ugly Food aims to change the way people think about food, revealing the tips and tricks you need to prepare undervalued ingredients with ease. Alongside recipes, Horsey and Wharton provide social histories of foods that are positively brimming with fascinating facts, fictions and flavours. Recipes include: Ox-Cheek Salad a la Hongroise, Lao Chicken Feet Salad, Maldivian Curried Octopus, Spiced Squirrel Popcorn, Deep-fried Rabbit Ears, Sheep's Brain on Toast, and Char Siu Pigs' Cheeks.
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34.950000 USD

Ugly Food: Overlooked and Undercooked

by Tim Wharton, Richard Horsey
Hardback
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Betty Fussell is an inspiring badass. She's not just the award-winning author of numerous books ranging from biography and memoir to cookbooks and food history; not just a winner of the James Beard Foundation's Journalism Award who was inducted into their Who's Who of American Food and Beverage in 2009; ...
Eat Live Love Die: Selected Essays
Betty Fussell is an inspiring badass. She's not just the award-winning author of numerous books ranging from biography and memoir to cookbooks and food history; not just a winner of the James Beard Foundation's Journalism Award who was inducted into their Who's Who of American Food and Beverage in 2009; and not just an extraordinary person whose fifty years' worth of essays on food, travel, and the arts have appeared in scholarly journals, popular magazines and newspapers as varied as The New York Times, The New Yorker, The Los Angeles Times, Saveur, and Vogue. This is a woman who at eighty-two years old (and despite being half-blind) went deer hunting for the very first time in the Montana foothills with her son, Sam (as described in her 2010 essay for the New York Times Magazine.) She got her deer. This is a woman who declared in a 2005 essay for Vogue that she had to teach herself Latin and German from scratch (on top of teaching herself how to cook) as a young twenty-one year old bride, because housewifery wasn't enough. Indeed, for Fussell one subject is never enough. Counterpoint is thrilled to be publishing this selected anthology of her diverse essays.
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28.000000 USD

Eat Live Love Die: Selected Essays

by Betty Fussell
Hardback
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Pawpaw: In Search of America s Forgotten Fruit
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26.53 USD

Pawpaw: In Search of America s Forgotten Fruit

by Andrew Moore
Paperback
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Kinfolk Volume 23: Volume 23
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26.53 USD

Kinfolk Volume 23: Volume 23

by Kinfolk
Paperback
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Cheddar: A Journey to the Heart of America s Most Iconic Cheese
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24.76 USD

Cheddar: A Journey to the Heart of America s Most Iconic Cheese

by Gordon Edgar
Paperback
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Salted and Cured: Savoring the Culture, Heritage, and Flavor of America's Preserved Meats
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39.82 USD

Salted and Cured: Savoring the Culture, Heritage, and Flavor of America's Preserved Meats

by Jeffrey Roberts
Hardback
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Give a Girl a Knife: A Memoir
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26.000000 USD

Give a Girl a Knife: A Memoir

by Amy Thielen
Hardback
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Lucky Peach All About Eggs: Everything We Know About the World's Most Important Food
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35.38 USD

Lucky Peach All About Eggs: Everything We Know About the World's Most Important Food

by Editors of the Peach, Rachel Khong
Hardback
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Bake Sales are My B*tch: Win the Food Allergy Wars with 60+ Recipes to Keep Kids Safe and Parents Sane
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37.990000 USD

Bake Sales are My B*tch: Win the Food Allergy Wars with 60+ Recipes to Keep Kids Safe and Parents Sane

by April Peveteaux
CD-Audio
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Letter to a Young Farmer: How to Live Richly Without Wealth on the New Garden Farm
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30.07 USD

Letter to a Young Farmer: How to Live Richly Without Wealth on the New Garden Farm

by Gene Logsdon
Hardback
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Eat This Poem: A Literary Feast of Recipes Inspired by Poetry
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18.950000 USD

Eat This Poem: A Literary Feast of Recipes Inspired by Poetry

by Nicole Gulotta
Paperback
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