For centuries, people have taken what seems to be an instinctive pleasure in rubbing scents into their skin. Perfume has helped them to pray, to heal, and to make love. And as long as there has been perfume, there have been perfumers, or rather the priests, shamans, and apothecaries who were their predecessors. Yet, in many ways, perfumery is a lost art, its creative and sensual possibilities eclipsed by the synthetic ingredients of which contemporary perfumes are composed, which have none of the subtlety and complexity of essences derived from natural substances, nor their lush histories. Essence and Alchemy resurrects the social and metaphysical legacy that is entwined with the evolution of perfumery, from the dramas of the spice trade to the quests of the alchemists to whom today's perfumers owe a philosophical as well as a practical debt. Mandy Aftel tracks scent through the boudoir and the bath and into the sanctums of worship, offering insights on the relationship of scent to sex, solitude, and the soul. Along the way, she imparts instruction in the art of perfume compositions, complete with recipes, guiding the reader in a process of transformation of materials that continues to follow the alchemical dictum solve et coagula (dissolve and combine) and is itself aesthetically and spiritually transforming.
Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel are experts at orchestrating ingredients. Yet in a world awash in cooking shows and food blogs, they noticed, home cooks get little guidance in the art of flavor. In this trailblazing guide, they share the secrets to making the most of your ingredients via an indispensable set of tools and principles:
· The Four Rules for creating flavor
· A Flavor Compass that points the way to transformative combinations
· “Locking,” “burying,” and other aspects of cooking alchemy
· The flavor-heightening effects of cooking methods
· The Seven Dials that let you fine-tune a dish
With more than eighty recipes that demonstrate each concept and put it into practice, The Art of Flavor is food for the imagination that will help cooks at any level to become flavor virtuosos.
All her life, Andie Mitchell had eaten lustily and mindlessly. Food was her babysitter, her best friend, her confidant, and it provided a refuge from her fractured family. But when she stepped on the scale on her twentieth birthday and it registered a shocking 268 pounds, she knew she had to change the way she thought about food and herself; that her life was at stake.
It Was Me All Along takes Andie from working class Boston to the romantic streets of Rome, from morbidly obese to half her size, from seeking comfort in anything that came cream-filled and two-to-a-pack to finding balance in exquisite (but modest) bowls of handmade pasta. This story is about much more than a woman who loves food and abhors her body. It is about someone who made changes when her situation seemed too far gone and how she discovered balance in an off-kilter world. More than anything, though, it is the story of her finding beauty in acceptance and learning to love all parts of herself.
Last summer, The New Yorker published Chef Bourdain's shocking, "Don't Eat Before Reading This." Bourdain spared no one's appetite when he told all about what happens behind the kitchen door. Bourdain uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable book, sure to delight gourmands and philistines alike. From Bourdain's first oyster in the Gironde, to his lowly position as dishwasher in a honky tonk fish restaurant in Provincetown (where he witnesses for the first time the real delights of being a chef); from the kitchen of the Rainbow Room atop Rockefeller Center, to drug dealers in the east village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable. Kitchen Confidential will make your mouth water while your belly aches with laughter. You'll beg the chef for more, please.
In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer.
Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us.
The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.
From the Trade Paperback edition.
In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes.
In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.
Bread & Wine is a collection of essays about family relationships, friendships, and the meals that bring us together. This mix of Anne Lamott and Barefoot Contessa is a funny, honest, and vulnerable spiritual memoir. Bread & Wine is a celebration of food shared, reminding readers of the joy found in a life around the table. It’s about the ways God teaches and nourishes people as they nourish the people around them. It’s about hunger, both physical and otherwise, and the connections between the two.
With wonderful recipes included, from Bacon-Wrapped Dates to Mango Chicken Curry to Blueberry Crisp, readers will be able to recreate the comforting and satisfying meals that come to life in Bread & Wine.
Although she would later singlehandedly create a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, Julia Child was not always a master chef. Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever with her newfound passion for cooking and teaching. Julia’s unforgettable story—struggles with the head of the Cordon Bleu, rejections from publishers to whom she sent her now-famous cookbook, a wonderful, nearly fifty-year long marriage that took the Childs across the globe—unfolds with the spirit so key to Julia’s success as a chef and a writer, brilliantly capturing one of America’s most endearing personalities.
What is even more remarkable about Reichl's spy games is that as she takes on these various disguises, she finds herself changed not just superficially, but in character as well. She gives a remarkable account of how one's outer appearance can very much influence one's inner character, expectations, and appetites.
As she writes, "Every restaurant is a theater . . . even the modest restaurants offer the opportunity to become someone else, at least for a little while." GARLIC AND SAPPHIRES is a reflection on personal identity and role playing in the decadent, epicurean theaters of the restaurant world.
After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals. The Kitchen Counter Cooking School includes practical, healthy tips that boost readers' culinary self-confidence, and strategies to get the most from their grocery dollar, and simple recipes that get readers cooking.
From the Trade Paperback edition.
Move over, sushi.
It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan—the hearty, flavor-packed dishes that everyone in Japan, from school kids to grandmas, craves.
In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, including ramen, soba, udon, and tempura. Other, lesser known Japanese classics, such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family.
Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday Japanese life, bringing beloved Japanese comfort food to Western home cooks for the first time.
Just over a decade ago, journalist Michael Ruhlman donned a chef's jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the country's oldest and most influential cooking school. But The Making of a Chef is not just about holding a knife or slicing an onion; it's also about the nature and spirit of being a professional cook and the people who enter the profession. As Ruhlman—now an expert on the fundamentals of cooking—recounts his growing mastery of the skills of his adopted profession, he propels himself and his readers through a score of kitchens and classrooms in search of the elusive, unnameable elements of great food.
Incisively reported, with an insider's passion and attention to detail, The Making of a Chef remains the most vivid and compelling memoir of a professional culinary education on record.
Winner, James Beard Foundation Award, Best Book of the Year in American Cooking
Winner, IACP Julia Child First Book Award
Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.
Today’s optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times–bestselling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Table, offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future “third plate”: a new form of American eating where good farming and good food intersect. Barber’s The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.
From the Trade Paperback edition.
Remarkable as it may seem today, there once was a time when the president of the United States could pick up the phone and ask the president of General Motors to resign his position and take the reins of a great national enterprise. And the CEO would oblige, no questions asked, because it was his patriotic duty.
In Freedom’s Forge, bestselling author Arthur Herman takes us back to that time, revealing how two extraordinary American businessmen—automobile magnate William Knudsen and shipbuilder Henry J. Kaiser—helped corral, cajole, and inspire business leaders across the country to mobilize the “arsenal of democracy” that propelled the Allies to victory in World War II.
“Knudsen? I want to see you in Washington. I want you to work on some production matters.” With those words, President Franklin D. Roosevelt enlisted “Big Bill” Knudsen, a Danish immigrant who had risen through the ranks of the auto industry to become president of General Motors, to drop his plans for market domination and join the U.S. Army. Commissioned a lieutenant general, Knudsen assembled a crack team of industrial innovators, persuading them one by one to leave their lucrative private sector positions and join him in Washington, D.C. Dubbed the “dollar-a-year men,” these dedicated patriots quickly took charge of America’s moribund war production effort.
Henry J. Kaiser was a maverick California industrialist famed for his innovative business techniques and his can-do management style. He, too, joined the cause. His Liberty ships became World War II icons—and the Kaiser name became so admired that FDR briefly considered making him his vice president in 1944. Together, Knudsen and Kaiser created a wartime production behemoth. Drafting top talent from companies like Chrysler, Republic Steel, Boeing, Lockheed, GE, and Frigidaire, they turned auto plants into aircraft factories and civilian assembly lines into fountains of munitions, giving Americans fighting in Europe and Asia the tools they needed to defeat the Axis. In four short years they transformed America’s army from a hollow shell into a truly global force, laying the foundations for a new industrial America—and for the country’s rise as an economic as well as military superpower.
Featuring behind-the-scenes portraits of FDR, George Marshall, Henry Stimson, Harry Hopkins, Jimmy Doolittle, and Curtis LeMay, as well as scores of largely forgotten heroes and heroines of the wartime industrial effort, Freedom’s Forge is the American story writ large. It vividly re-creates American industry’s finest hour, when the nation’s business elites put aside their pursuit of profits and set about saving the world.
Praise for Freedom’s Forge
“A rambunctious book that is itself alive with the animal spirits of the marketplace.”—The Wall Street Journal
“A rarely told industrial saga, rich with particulars of the growing pains and eventual triumphs of American industry . . . Arthur Herman has set out to right an injustice: the loss, down history’s memory hole, of the epic achievements of American business in helping the United States and its allies win World War II.”—The New York Times Book Review
“Magnificent . . . It’s not often that a historian comes up with a fresh approach to an absolutely critical element of the Allied victory in World War II, but Pulitzer finalist Herman . . . has done just that.”—Kirkus Reviews (starred review)
From the Hardcover edition.
The book begins by tracing the historical development of emergency management from the 1800s to the present world of homeland security. It then discusses the hazards faced by emergency management and the methods of assessing hazard risk; the function of mitigation and the strategies and programs emergency management or other disciplines use to reduce the impact of disasters; and emergency management preparedness.
The book also covers the importance of communication in the emergency management of the twenty-first century; the functions and processes of disaster response; government and voluntary programs aimed at helping people and communities rebuild in the aftermath of a disaster; and international emergency management. It also addresses the impact of September 11, 2001 on traditional perceptions of emergency management; and emergency management in the post-9/11, post-Katrina environment.
* Expanded coverage of risk management * Enhanced coverage of disaster communications, including social networking sites like Twitter * More material on mitigation of disasters * Up-to-date information on the role of FEMA in the Obama administration
Based on extensive interviews with the scientists, engineers, administrators, and executives who lived the story, this riveting chronicle details PARC's humble beginnings through its triumph as a hothouse for ideas, and shows why Xerox was never able to grasp, and ultimately exploit, the cutting-edge innovations PARC delivered. Dealers of Lightning offers an unprecedented look at the ideas, the inventions, and the individuals that propelled Xerox PARC to the frontier of technohistoiy--and the corporate machinations that almost prevented it from achieving greatness.
Reviews“Peter Reinhart has taken a deep look into pizza, one of the best and simplest of foods, embracing all its variety. He probes American pizza especially, but he has tasted the original in Naples and visited elsewhere in Italy to learn about variations and relatives. He tells vivid stories, and his recipes and techniques are thorough and practical. A splendid book.”—Edward Behr, editor, The Art of Eating“I doubt whether anyone else could be as passionate as Peter Reinhart about pizzas or have made such extensive and exciting journeys in pursuing them. He has collected great anecdotes and wonderfully detailed recipes in the course of his intercontinental hunt.”—Alan Davidson, author of The Oxford Companion to Food“We all know that Peter Reinhart is a great baker and teacher, but now that he's fallen in love with pizza, we can see he's also a great tour guide as he takes us to the best pizzerias in Italy and America. Secrets are divulged, expert tips provided, and stories told. Much more than a collection of recipes, this is a book that is as fun to read as it is to bake from.”—Carol Field, author of The Italian Baker
From the Hardcover edition.
Millions of Americans dream of owning and running their own restaurant — because they want to be their own boss, because their cooking always draws raves, or just because they love food. Running a Restaurant For Dummies covers every aspect of getting started for aspiring restaurateurs. From setting up a business plan and finding financing, to designing a menu and dining room, you'll find all the advice you need to start and run a successful restaurant.
Even if you don't know anything about cooking or running a business, you might still have a great idea for a restaurant — and this handy guide will show you how to make your dream a reality. If you already own a restaurant, but want to see it get more successful, Running a Restaurant For Dummies offers unbeatable tips and advice for bringing in hungry customers. From start to finish, you'll learn everything you need to know to succeed.New information on designing, re-designing, and equipping a restaurant with all the essentials—from the back of the house to the front of the house Determining whether to rent or buy restaurant property Updated information on setting up a bar and managing the wine list Profitable pointers on improving the bottom line The latest and greatest marketing and publicity options in a social-media world Managing and retaining key staff New and updated information on menu creation and the implementation of Federal labeling (when applicable), as well as infusing local, healthy, alternative cuisine to menu planning
Running a Restaurant For Dummies gives you the scoop on the latest trends that chefs and restaurant operators can implement in their new or existing restaurants.
WINNER OF AN ASTONISHING FOUR IACP AWARDS, INCLUDING COOKBOOK OF THE YEAR AND THE JULIA CHILD FIRST BOOK AWARD
Vivian Howard, star of PBS's A CHEF'S LIFE, celebrates the flavors of North Carolina's coastal plain in more than 200 recipes and stories.
This new classic of American country cooking proves that the food of Deep Run, North Carolina--Vivian's home--is as rich as any culinary tradition in the world.
Organized by ingredient with dishes suited to every skill level--from beginners to confident cooks--DEEP RUN ROOTS features time-honored simple preparations alongside extraordinary meals from her acclaimed restaurant Chef and the Farmer. Home cooks will find photographs for every single recipe.
As much a storybook as it is a cookbook, DEEP RUN ROOTS imparts the true tale of Southern food: rooted in family and tradition, yet calling out to the rest of the world.
Ten years ago, Vivian opened Chef and the Farmer and put the nearby town of Kinston on the culinary map. But in a town paralyzed by recession, she couldn't hop on every new culinary trend. Instead, she focused on rural development: If you grew it, she'd buy it. Inundated by local sweet potatoes, blueberries, shrimp, pork, and beans, Vivian learned to cook the way generations of Southerners before her had, relying on resourcefulness, creativity, and the traditional ways of preserving food.
DEEP RUN ROOTS is the result of years of effort to discover the riches of Eastern North Carolina. Like The Fannie Farmer Cookbook, The Art of Simple Food, and The Taste of Country Cooking before it, this is landmark work of American food writing.
Recipes include:Family favorites like Blueberry BBQ Chicken, Creamed Collard-Stuffed Potatoes, Fried Yams with Five-Spice Maple Bacon Candy, Chicken and Rice, and Country-Style Pork Ribs in Red Curry-Braised Watermelon,Crowd-pleasers like Butterbean Hummus, Tempura-Fried Okra with Ranch Ice Cream, Pimiento Cheese Grits with Salsa and Pork Rinds, Cool Cucumber Crab Dip, and Oyster Pie, Show-stopping desserts like Warm Banana Pudding, Peaches and Cream Cake, Spreadable Cheesecake, and Pecan-Chewy Pie,And 200 more quick breakfasts, weeknight dinners, holiday centerpieces, seasonal preserves, and traditional preparations for all kinds of cooks. ---
Interior photographs by Rex Miller. Jacket photograph by Stacey Van Berkel Photography. Illustrations by Tatsuro Kiuchi.
Both foodies and film buffs will find their passions fulfilled in this deliciously cinematic cookbook, which gathers authentic recipes from the cultures and eras portrayed in your favorite films: Old-Fashioned Southern Fried Chicken with Gravy to savor with Gone with the Wind; Spaghetti and Meatballs with Eggplant for The Godfather; Pan-Seared Steak and Onions with The Alamo; a Victory Garden Salad for Patton.
The chapters are organized into ten distinct film genres—everything from “Pharaohs and Philosophers” and “Knights and Kings” to “The Wild West” and “Romantic Dinner for Two”—with a dozen or so recipes each. Treat your family to a complete meal served in popcorn bowls while watching Shrek, or enjoy a Renaissance feast with Shakespeare in Love. Spiced with film factoids, black-and-white movie stills, famous lines, and bloopers, Movie Menus is as fun to read as it is to use, and promises to be a classic.
From the Trade Paperback edition.
In 2007, chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, positioned firmly in the world's culinary spotlight, Achatz was diagnosed with stage IV squamous cell carcinoma-tongue cancer.
The prognosis was grim, and doctors agreed the only course of action was to remove the cancerous tissue, which included his entire tongue. Desperate to preserve his quality of life, Grant undertook an alternative treatment of aggressive chemotherapy and radiation. But the choice came at a cost. Skin peeled from the inside of Grant's mouth and throat, he rapidly lost weight, and most alarmingly, he lost his sense of taste. Tapping into the discipline, passion, and focus of being a chef, Grant rarely missed a day of work. He trained his chefs to mimic his palate and learned how to cook with his other senses. As Kokonas was able to attest: The food was never better. Five months later, Grant was declared cancer-free, and just a few months following, he received the James Beard Foundation Outstanding Chef in America Award.
Life, on the Line tells the story of a culinary trailblazer's love affair with cooking, but it is also a book about survival, about nurturing creativity, and about profound friendship. Already much- anticipated by followers of progressive cuisine, Grant and Nick's gripping narrative is filled with stories from the world's most renowned kitchens-The French Laundry, Charlie Trotter's, el Bulli- and sure to expand the audience that made Alinea the number-one selling restaurant cookbook in America last year.
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The numbers are staggering: China spent $40 billion to host the 2008 Summer Olympic Games in Beijing and Russia spent $50 billion for the 2014 Sochi Winter Games. Brazil's total expenditures are thought to have been as much as $20 billion for the World Cup this summer and Qatar, which will be the site of the 2022 World Cup, is estimating that it will spend $200 billion.
How did we get here? And is it worth it? Those are among the questions noted sports economist Andrew Zimbalist answers in Circus Maximus: The Economic Gamble Behind Hosting the Olympics and the World Cup. Both the Olympics and the World Cup are touted as major economic boons for the countries that host them, and the competition is fierce to win hosting rights. Developing countries especially see the events as a chance to stand in the world's spotlight.
Circus Maximus traces the path of the Olympic Games and the World Cup from noble sporting events to exhibits of excess. It exposes the hollowness of the claims made by their private industry boosters and government supporters, all illustrated through a series of case studies ripping open the experiences of Barcelona, Sochi, Rio, and London. Zimbalist finds no net economic gains for the countries that have played host to the Olympics or the World Cup. While the wealthy may profit, those in the middle and lower income brackets do not, and Zimbalist predicts more outbursts of political anger like that seen in Brazil surrounding the 2014 World Cup.
This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. For home cooks, Aki and Alex look at everyday ingredients and techniques in new ways—from toasting dried pasta to lend a deeper, richer taste to a simple weeknight dinner to making quick “micro stocks” or even using water to intensify the flavor of soups instead of turning to long-simmered stocks. In the book’s second part, Aki and Alex explore topics, such as working with liquid nitrogen and carbon dioxide—techniques that are geared towards professional cooks but interesting and instructive for passionate foodies as well. With primers and detailed usage guides for the pantry staples of molecular gastronomy, such as transglutaminase and hydrocolloids (from xanthan gum to gellan), Ideas in Food informs readers how these ingredients can transform food in miraculous ways when used properly.
Throughout, Aki and Alex show how to apply their findings in unique and appealing recipes such as Potato Chip Pasta, Root Beer-Braised Short Ribs, and Gingerbread Soufflé. With Ideas in Food, anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking more cleverly and creatively at home.
From the Hardcover edition.
From the seemingly mundane to the food fantastic, from grilled cheese sandwiches, pizzas, and soft-boiled eggs to sugar glasses and gellified beads, these essays cover a range of creations and their history and culture. They discuss the significance of an eater's background and atmosphere, the importance of a chef's methods, and strategies for extracting and concentrating aromas, among other intriguing topics. The collection will delight experts and amateurs alike, as restaurants rely more on "science-assisted" cooking and recreational cooks increasingly explore the chemistry behind their art. Contributors end each essay with personal thoughts on food, cooking, and science, offering rare insight into their professional passion for playing with food.
The back must slave to feed the belly. . . . In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here readers will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food—the journey to excellence by way of exhaustion.
Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing readers to briefly inhabit the hidden world behind the kitchen doors, in real time. This exhilarating account provides regular diners and food enthusiasts alike a detailed insider’s perspective, while offering fledgling professional cooks an honest picture of what the future holds, ultimately giving voice to the hard work and dedication around which chefs have built their careers.
In a kitchen where the highest standards are upheld and one misstep can result in disaster, Sous Chef conjures a greater appreciation for the thought, care, and focus that go into creating memorable and delicious fare. With grit, wit, and remarkable prose, Michael Gibney renders a beautiful and raw account of this demanding and sometimes overlooked profession, offering a nuanced perspective on the craft and art of food and service.
Praise for Sous Chef
“This is excellent writing—excellent!—and it is thrilling to see a debut author who has language and story and craft so well in hand. Though I would never ask my staff to read my own book, I would happily require them to read Michael Gibney’s.”—Gabrielle Hamilton
“[Michael] Gibney has the soul of a poet and the stamina of a stevedore. . . . Tender and profane, his book will leave you with a permanent appreciation for all those people who ‘desire to feed, to nourish, to dish out the tasty bits of life.’”—The New York Times Book Review
“A terrific nuts-and-bolts account of the real business of cooking as told from the trenches. No nonsense. This is what it takes.”—Anthony Bourdain
“A wild ride, not unlike a roller coaster, and the reader experiences all the drama, tension, exhilaration, exhaustion and relief that accompany cooking in an upscale Manhattan restaurant.”—USA Today
“Vibrantly written.”—Entertainment Weekly
“Sizzling . . . Such culinary experience paired with linguistic panache is a rarity.”—The Daily Beast
“Reveals the high-adrenaline dance behind your dinner.”—NPR
From the Trade Paperback edition.
The New California Wine is the untold story of the California wine industry: the young, innovative producers who are rewriting the rules of contemporary winemaking; their quest to express the uniqueness of California terroir; and the continuing battle to move the state away from the overly-technocratic, reactionary practices of its recent past. Jon Bonné writes from the front lines of the California wine revolution, where he has access to the fascinating stories, philosophies, and techniques of top producers. Part narrative, part authoritative purchasing reference, The New California Wine is a necessary addition to any wine lover's bookshelf.
A quarter-century ago, while many were busy embracing the sophisticated techniques and wholesome ingredients of the nouvelle cuisine, one Southern loyalist lovingly gathered more than 200 recipes—collected from West Virginia to Key West—showcasing the time-honored cooking and hospitality traditions of the white trash way. Ernie Mickler’s much-imitated sugarsnap-pea prose style accompanies delicacies like Tutti’s Fancy Fruited Porkettes, Mock-Cooter Stew, and Oven-Baked Possum; stalwart sides like Bette’s Sister-in-Law’s Deep-Fried Eggplant and Cracklin’ Corn Pone; waste-not leftover fare like Four-Can Deep Tuna Pie and Day-Old Fried Catfish; and desserts with a heavy dash of Dixie, like Irma Lee Stratton’s Don’t-Miss Chocolate Dump Cake and Charlotte’s Mother’s Apple Charlotte.
Economics of the Energy Industries, Second Edition, examines the industry, in general, and its component industries (petroleum, natural gas, coal, electricity, nuclear, and alternative fuels). Dr. William Peirce blends technical and historical information about the component industries and analyzes the mixture with economic tools. The text provides the reader with a combination of the analytical concepts, the historical and institutional background necessary to understand the role of energy in modern economies, and the issues involved in public policy related to energy. Dr. Peirce incorporates environmental issues as well as the current status of industry regulation in his thorough and completely revised edition.
In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips.
The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers.
Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy.
"Wolke, longtime professor of chemistry and author of the Washington Post column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt How is sugar made? Should cooks avoid aluminum pans? Interspersed throughout Wolke's accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease; Portuguese Poached Meringue that demonstrates cream of tartar at work; and juicy Salt-Seared Burgers.... With its zest for the truth, this book will help cooks learn how to make more intelligent choices." —Publishers Weekly
Jean-Pierre and Denise Moullé met on a street corner in Berkeley, California, in 1980; six months later they were married. French Roots is the story of their lives told through the food they cook, beginning with the dishes of old-world France--the couple’s birthplace--and focusing on the simple, pared-down preparations of French food common in the postwar period. The story then travels to the San Francisco Bay Area in the 1970s, where Jean-Pierre was appointed executive chef at Chez Panisse when California cuisine was just emerging as a distinctive and important style, and where Denise began importing French wine. Finally, the journey follows the couple to their homes in Sonoma, California, and Bordeaux to revisit the classic dishes of the Moullés’ native country and hone the forgotten skills of foraging, hunting, and preserving.
Exquisitely written, with recipes that are innovative and timeless, insights on cooking and thinking like a chef, and an insider’s guide to the wines of Bordeaux, French Roots is much more than a cookbook—it’s a guide to living the good life.
In this delightful culinary journey, James Beard takes us back to the earliest days of his childhood when he started developing his precocious palate and lifelong “taste memories”—the ability to savor and remember the tastes and sensations of food. His enthusiasm for flavors, no matter how bold, would define Beard for the rest of his life.
From devouring a raw onion as an infant to scouring the globe in search of local flavors as an adult, Delights and Prejudices is full of witty and illuminating stories that open a door into the world of one of America’s first and perhaps greatest epicures.
Packed with more than one hundred fifty recipes, including corn chili soufflé, fried oysters, and peach preserves, this very personal account of his life is as close to an autobiography as Beard ever penned. For those who love to cook or simply love to eat, there remains no better teacher than James Beard.
When Isabel meets Edward, both are at a crossroads: he wants to follow his late wife to the grave, and she is ready to give up on love. Thinking she is merely helping Edward’s daughter--who lives far away and has asked her to check in on her nonagenarian dad in New York--Isabel has no idea that the man in the kitchen baking the sublime roast chicken and light-as-air apricot soufflé will end up changing her life.
As Edward and Isabel meet weekly for the glorious dinners that Edward prepares, he shares so much more than his recipes for apple galette or the perfect martini, or even his tips for deboning poultry. Edward is teaching Isabel the luxury of slowing down and taking the time to think through everything she does, to deconstruct her own life, cutting it back to the bone and examining the guts, no matter how messy that proves to be.
Dinner with Edward is a book about love and nourishment, and about how dinner with a friend can, in the words of M. F. K. Fisher, “sustain us against the hungers of the world.”
“A rare, beautifully crafted memoir that leaves you exhilarated and wanting to live this way. Edward is a marvel of resilience and dignity, and Vincent shows us that the ceremony of food is really a metaphor for love. The key is to live your life generously.” —Rosemary Sullivan, author of Stalin’s Daughter
“Isabel Vincent delves deeply into matters of the kitchen and the heart with equal and unabashed passion . . . Rich with description of meals savored, losses grieved, and moments cherished, it’s at once tender, revealing, and utterly enchanting!” —*Gail Simmons, judge on Bravo’s Top Chef and author of Talking with My Mouth Full
“One of the most stylish and emotional works of nonfiction I have ever read. I savored every page.” —Bob Colacello, author Holy Terror: Andy Warhol Close Up
“Although the food (I am partial to the roast chicken, lovingly described) is excellent, it is the charming and effortlessly wise company that makes this sweet read a charming way to pass a day.” —George Hodgman, New York Times bestselling author of Bettyville
“Delightfully combining the warm-heartedness of Tuesdays with Morrie with the sensual splendor of Julie and Julia. This is a memoir to treasure.” —Booklist, starred review
Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks.
In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy, demonstrating what the world’s great chefs know: that great meals rely on the bones and peels and ends of meals before them.
She explains how to smarten up simple food and gives advice for fixing dishes gone awry. She recommends turning to neglected onions, celery, and potatoes for inexpensive meals that taste full of fresh vegetables, and cooking meat and fish resourcefully.
By wresting cooking from doctrine and doldrums, Tamar encourages readers to begin from wherever they are, with whatever they have. An Everlasting Meal is elegant testimony to the value of cooking and an empowering, indispensable tool for eaters today.
Mindless illustrates the shortcomings of CBS, providing an in-depth and disturbing look at how human dignity is slipping as we become cogs on a white collar assembly line.
In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. “I did what I always do when I’m confused, lonely, or frightened,” she writes. “I disappeared into the kitchen.”
My Kitchen Year follows the change of seasons—and Reichl’s emotions—as she slowly heals through the simple pleasures of cooking. While working 24/7, Reichl would “throw quick meals together” for her family and friends. Now she has the time to rediscover what cooking meant to her. Imagine kale, leaves dark and inviting, sautéed with chiles and garlic; summer peaches baked into a simple cobbler; fresh oysters chilling in a box of snow; plump chickens and earthy mushrooms, fricasseed with cream. Over the course of this challenging year, each dish Reichl prepares becomes a kind of stepping stone to finding joy again in ordinary things.
The 136 recipes collected here represent a life’s passion for food: a blistering ma po tofu that shakes Reichl out of the blues; a decadent grilled cheese sandwich that accompanies a rare sighting in the woods around her home; a rhubarb sundae that signals the arrival of spring. Here, too, is Reichl’s enlivening dialogue with her Twitter followers, who become her culinary supporters and lively confidants.
Part cookbook, part memoir, part paean to the household gods, My Kitchen Year may be Ruth Reichl’s most stirring book yet—one that reveals a refreshingly vulnerable side of the world's most famous food editor as she shares treasured recipes to be returned to again and again and again.
Praise for My Kitchen Year
“Ruth is one of our greatest storytellers today, which you will feel from the moment you open this book and begin to read: No one writes as warmly and engagingly about the all-important intersection of food, life, love, and loss. This book is a lyrical and deeply intimate journey told through recipes, as only Ruth can do.”—Alice Waters
“What will send this book to the top of bestseller lists is the lovely way Reichl describes how dishes come together, like the Greek chicken soup with lemon and egg known as avgolemono, and her talent for assembling a collection of recipes her legions of former Gourmet fans will want to make themselves.”—The Washington Post
“The recipes make for lovely reading, full of Reichl’s elemental wisdom. . . . In the best way possible, My Kitchen Year is cozy, the reading equivalent of curling up next to a fire with a glass of red wine and perhaps the scent of bread in the oven wafting over.”—Vogue
“If anyone can convince us that a dessert, plus two more fabulous dishes, can turn a crummy day around, it’s culinary writer Ruth Reichl, who knows firsthand just how powerful food can be.”—O: The Oprah Magazine
“The voice is pure Reichl in a way that makes the reader yearn for a house in the country with a pantry full of staples. . . . And as she finds solace through cooking, we find comfort too.”—Eater (Fall 2015’s Best Cookbooks)
From the Hardcover edition.
Bringing together the work of anthropologists, sociologists, economists, historians, and geographers, this collection reveals how the banana industry marshaled workers of differing nationalities, ethnicities, and languages and, in so doing, created unprecedented potential for conflict throughout Latin American and the Caribbean. The frequently abusive conditions that banana workers experienced, the contributors point out, gave rise to one of Latin America’s earliest and most militant labor movements. Responding to both the demands of workers’ organizations and the power of U.S. capital, Latin American governments were inevitably affected by banana production. Banana Wars explores how these governments sometimes asserted their sovereignty over foreign fruit companies, but more often became their willing accomplices. With several essays focusing on the operations of the extraordinarily powerful United Fruit Company, the collection also examines the strategies and reactions of the American and European corporations seeking to profit from the sale of bananas grown by people of different cultures working in varied agricultural and economic environments.
Laura T. Raynolds
“To taste fully is to live fully.” For Kate Christensen, food and eating have always been powerful connectors to self and world—“a subterranean conduit to sensuality, memory, desire.” Her appetites run deep; in her own words, she spent much of her life as “a hungry, lonely, wild animal looking for happiness and stability.” Now, having found them at last, in this passionate feast of a memoir she reflects upon her journey of innocence lost and wisdom gained, mistakes made and lessons learned, and hearts broken and mended.
In the tradition of M. F. K. Fisher, Laurie Colwin, and Ruth Reichl, Blue Plate Special is a narrative in which food—eating it, cooking it, reflecting on it—becomes the vehicle for unpacking a life. Christensen explores her history of hunger—not just for food but for love and confidence and a sense of belonging—with a profound honesty, starting with her unorthodox childhood in 1960s Berkeley as the daughter of a mercurial legal activist who ruled the house with his fists. After a whirlwind adolescent awakening, Christensen strikes out to chart her own destiny within the literary world and the world of men, both equally alluring and dangerous. Food of all kinds, from Ho Hos to haute cuisine, remains an evocative constant throughout, not just as sustenance but as a realm of experience unto itself, always reflective of what is going on in her life. She unearths memories—sometimes joyful, sometimes painful—of the love between mother and daughter, sister and sister, and husband and wife, and of the times when the bonds of love were broken. Food sustains her as she endures the pain of these ruptures and fuels her determination not to settle for anything less than the love and contentment for which she’s always yearned.
The physical and emotional sensuality that defines Christensen’s fiction resonates throughout the pages of Blue Plate Special. A vibrant celebration of life in all its truth and complexity, this book is about embracing the world through the transformative power of food: it’s about listening to your appetites, about having faith, and about learning what is worth holding on to and what is not.
Building the most dominant sports agency in professional football?with over one billion dollars in player contracts since 2003?Drew Rosenhaus has made a name for himself in the game?by winning. With more active-player clients than any other agent in the National Football League, Drew and his brother Jason sit at the top of an impressive field. Now these two superstars take readers inside the NFL to deliver the secrets behind their business success.
Next Question is the playbook for entrepreneurs and others who want to get to the top of their profession?whether they are just starting out or taking their business to the next level. Addressing negotiating skills, deal-making, image control, and much more, this behind-the-scenes strategy guide combines spot-on instruction with anecdotal examples that will get business people fired up to apply the Rosenhaus rules for success?and achieve their professional goals.
Tacos is a deep dive into the art and craft of one of Mexico's greatest culinary exports. Start by making fresh tortillas from corn and flour, and variations that look to innovative grains and flavor infusions. Next, master salsas, from simple chopped condiments to complex moles that simmer for hours and have flavor for days. Finally, explore fillings, both traditional and modern--from a pineapple-topped pork al pastor to pastrami with mustard seeds.
But Tacos is more than a collection of beautiful things to cook. Wrapped up within it is an argument: Through these recipes, essays, and sumptuous photographs by Evan Sung, the 3-Michelin-star veteran makes the case that Mexican food should be as esteemed as the highest French cooking.
Based on research in ten leading trading nations, The Competitive Advantage of Nations offers the first theory of competitiveness based on the causes of the productivity with which companies compete. Porter shows how traditional comparative advantages such as natural resources and pools of labor have been superseded as sources of prosperity, and how broad macroeconomic accounts of competitiveness are insufficient. The book introduces Porter’s “diamond,” a whole new way to understand the competitive position of a nation (or other locations) in global competition that is now an integral part of international business thinking. Porter's concept of “clusters,” or groups of interconnected firms, suppliers, related industries, and institutions that arise in particular locations, has become a new way for companies and governments to think about economies, assess the competitive advantage of locations, and set public policy.
Even before publication of the book, Porter’s theory had guided national reassessments in New Zealand and elsewhere. His ideas and personal involvement have shaped strategy in countries as diverse as the Netherlands, Portugal, Taiwan, Costa Rica, and India, and regions such as Massachusetts, California, and the Basque country. Hundreds of cluster initiatives have flourished throughout the world. In an era of intensifying global competition, this pathbreaking book on the new wealth of nations has become the standard by which all future work must be measured.
New methods based on the latest research Wastewater characterization and regulatory framework analyses leading to detailed design and economics State-of-the-art procedures for analyzing hydraulics, hydrology, substrates and wetlands biogeochemistry Definition of performance expectations for traditional pollutants such as solids, oxygen demand, nutrients and pathogens, as well as for metals and a wide variety of individual organic and inorganic chemicals Discussion of methods of configuration, construction, and vegetation establishment and startup considerations Ancillary benefits of human use and wildlife habitat Specific examples of numerous applications Extensive reference base of current information
The Second Edition covers:
The book provides a complete reference that includes: detailed information on wetland ecology, design for consistent performance, construction guidance and operational control through effective monitoring. Case histories of operational wetland treatment systems illustrate the variety of design approaches presented allowing you to tailor them to the needs of your wetlands treatment projects. The sheer amount of information found in Treatment Wetlands, Second Edition makes it the resource you will turn to again and again.
In Roughnecks, Drillers, and Tool Pushers, Gerald Lynch provides a much-needed insider's view of the oil industry, describing life in various oil fields in and around Texas. He also chronicles changes in drilling methods and oil-field technology and how these changes affected him and his fellow oil-field workers. No one else has written a working-class history of the oil fields as colorful and articulate as this one.
Supermarket produce sections bulging with a year-round supply of perfectly round, bright red-orange tomatoes have become all but a national birthright. But in Tomatoland, which is based on his James Beard Award-winning article, "The Price of Tomatoes," investigative food journalist Barry Estabrook reveals the huge human and environmental cost of the $5 billion fresh tomato industry. Fields are sprayed with more than one hundred different herbicides and pesticides. Tomatoes are picked hard and green and artificially gassed until their skins acquire a marketable hue. Modern plant breeding has tripled yields, but has also produced fruits with dramatically reduced amounts of calcium, vitamin A, and vitamin C, and tomatoes that have fourteen times more sodium than the tomatoes our parents enjoyed. The relentless drive for low costs has fostered a thriving modern-day slave trade in the United States. How have we come to this point?
Estabrook traces the supermarket tomato from its birthplace in the deserts of Peru to the impoverished town of Immokalee, Florida, a.k.a. the tomato capital of the United States. He visits the laboratories of seedsmen trying to develop varieties that can withstand the rigors of agribusiness and still taste like a garden tomato, and then moves on to commercial growers who operate on tens of thousands of acres, and eventually to a hillside field in Pennsylvania, where he meets an obsessed farmer who produces delectable tomatoes for the nation's top restaurants.
Throughout Tomatoland, Estabrook presents a who's who cast of characters in the tomato industry: the avuncular octogenarian whose conglomerate grows one out of every eight tomatoes eaten in the United States; the ex-Marine who heads the group that dictates the size, color, and shape of every tomato shipped out of Florida; the U.S. attorney who has doggedly prosecuted human traffickers for the past decade; and the Guatemalan peasant who came north to earn money for his parents' medical bills and found himself enslaved for two years.
Tomatoland reads like a suspenseful whodunit as well as an expose of today's agribusiness systems and the price we pay as a society when we take taste and thought out of our food purchases.
We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who invented them, and how they were originally cooked? In A HISTORY OF FOOD IN 100 RECIPES, culinary expert and BBC television personality William Sitwell explores the fascinating history of cuisine from the first cookbook to the first cupcake, from the invention of the sandwich to the rise of food television. A book you can read straight through and also use in the kitchen, A HISTORY OF FOOD IN 100 RECIPES is a perfect gift for any food lover who has ever wondered about the origins of the methods and recipes we now take for granted.
Daniel Boulud is a pioneer of our contemporary food culture-from the reinvention of French food to the fine dining revolution in America. A modern man with a classical foundation and a lifetime of experience, Boulud speaks with passion about the vocation of creating food. Part memoir, part advice book, part recipe book, this updated edition celebrating of the art of cooking will continue to delight and enlighten all chefs, from passionate amateurs to serious professionals.
“Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was a fine invention, but the wheel does not go nearly as well with pizza.” —Dave Barry
For centuries, brewmasters both professional and homegrown have pursued the perfect pour—a delectable combination of barley, yeast, water, and hops—and few states can claim as devoted a relationship to beer as Minnesota. For a time it seemed that every town had its brewery and a beer garden was a highlight of every local celebration. Dedicated home brewers and casual pub crawlers alike will be amazed by the stories of Minnesota beers and breweries featured in Land of Amber Waters.
Starting with the first brewery in 1849, Doug Hoverson tells the story of the state’s beer industry from the small-town breweries that gave way to larger companies with regional and national prominence, including Hamm’s, Grain Belt, and Schell’s, to the vibrant beer culture of today, led by a new wave of breweries such as Summit, Lake Superior Brewing Co., and Surly, and brewpubs like Town Hall Brewery, Fitger’s, and Granite City Brewpub, and sustained by microbreweries, home brewers, and beer aficionados.
From the first illegal brewer at Fort Snelling to the craft brewers and major companies of today, nearly 300 breweries have opened and operated at one time or another in 125 cities and towns around the state. Complete with a comprehensive list of Minnesota’s breweries—including many never before published—and more than 300 tempting illustrations of beer and breweriana, Land of Amber Waters marvelously chronicles Minnesota’s rich brewing traditions.
Doug Hoverson teaches social studies and coaches the debate team at St. Thomas Academy in Mendota Heights, Minnesota. He is the assistant editor of American Breweriana Journal, an award-winning homebrewer, and a certified beer judge.
In this unique combination of cookbook, memoir, and travelogue, Mike Mills, the unrivaled king of barbecue, shares his passion for America's favorite cuisine--its intense smoky flavors, its lore and traditions, and its wild cast of characters.
Through conversational anecdotes and black-and-white photographs, readers meet a diverse circle of colleagues and friends and join Mills in a behind-the-scenes tour of the barbecue contest circuit, with stops at some of the best "shrines, shacks, joints, and right-respectable restaurants."
Also included are prizewinning recipes that have earned Mills his fame and fortune as a barbecue maestro. These 100 recipes will enable anyone with a grill to achieve champion barbecue flavor right in their own backyard. The selection features Mills' own secret concoctions and treasured family recipes as well as choice contributions from his pitmaster friends, and it covers all manner of barbecued meat and fish, sauces and dry rubs, as well as the sides, soups, and down-home sweets that complete any great barbecue feast.
With its folksy, fun-loving tone and its unique insider's take on a hugely popular--and deeply American--subject, this volume will appeal to barbecue lovers, food mavens, and cooks of all stripes.
“The world is full of delicious, lovingly crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors. In this entertaining and important book, Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters.” —Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm
You’ve seen the headlines: Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it’s hard to know what we’re eating anymore. In Real Food / Fake Food, award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices.
Olmsted brings readers into the unregulated food industry, revealing the shocking deception that extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch in which counterfeiting is rampant and in which the consumer ultimately pays the price.
But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft. Part cautionary tale, part culinary crusade, Real Food / Fake Food is addictively readable, mouthwateringly enjoyable, and utterly relevant.