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The Man Who Ate Too Much: The Life of James Beard

Pdf The Man Who Ate Too Much: The Life of James Beard
Genre Biography & Autobiography
Author ,
Isbn 0393635724
File size 458 kb
Year 2020-10-06
Pages 464
Language English
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The definitive biography of America’s best-known and least-understood food personality, and the modern culinary landscape he shaped. In the first portrait of James Beard in twenty-five years, John Birdsall accomplishes what no prior telling of Beard’s life and work has done: He looks beyond the public image of the "Dean of American Cookery" to give voice to the gourmet’s complex, queer life and, in the process, illuminates the history of American food in the twentieth century. At a time when stuffy French restaurants and soulless Continental cuisine prevailed, Beard invented something strange and new: the notion of an American cuisine. Informed by previously overlooked correspondence, years of archival research, and a close reading of everything Beard wrote, this majestic biography traces the emergence of personality in American food while reckoning with the outwardly gregarious Beard’s own need for love and connection, arguing that Beard turned an unapologetic pursuit of pleasure into a new model for food authors and experts. Born in Portland, Oregon, in 1903, Beard would journey from the pristine Pacific Coast to New York’s Greenwich Village by way of gay undergrounds in London and Paris of the 1920s. The failed actor–turned–Manhattan canapé hawker–turned–author and cooking teacher was the jovial bachelor uncle presiding over America’s kitchens for nearly four decades. In the 1940s he hosted one of the first television cooking shows, and by flouting the rules of publishing would end up crafting some of the most expressive cookbooks of the twentieth century, with recipes and stories that laid the groundwork for how we cook and eat today. In stirring, novelistic detail, The Man Who Ate Too Much brings to life a towering figure, a man who still represents the best in eating and yet has never been fully understood—until now. This is biography of the highest order, a book about the rise of America’s food written by the celebrated writer who fills in Beard’s life with the color and meaning earlier generations were afraid to examine.

Provence, 1970

Pdf Provence, 1970
Genre Biography & Autobiography
Author Luke Barr
Isbn 0770433316
File size 820 kb
Year 2013-10-22
Pages 320
Language English
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Summary

Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery. Without quite realizing it, they were shaping today’s tastes and culture, the way we eat now. The conversations among this group were chronicled by M.F.K. Fisher in journals and letters—some of which were later discovered by Luke Barr, her great-nephew. In Provence, 1970, he captures this seminal season, set against a stunning backdrop in cinematic scope—complete with gossip, drama, and contemporary relevance.

The Man Who Ate Everything

Pdf The Man Who Ate Everything
Genre Cooking
Author Jeffrey Steingarten
Isbn 0307797821
File size 1645 kb
Year 2011-06-08
Pages 528
Language English
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Funny, outrageous, passionate, and unrelenting, Vogue's food writer, Jeffrey Steingarten, will stop at nothing, as he makes clear in these forty delectable pieces. Whether he is in search of a foolproof formula for sourdough bread (made from wild yeast, of course) or the most sublime French fries (the secret: cooking them in horse fat) or the perfect piecrust (Fannie Farmer--that is, Marion Cunningham--comes to the rescue), he will go to any length to find the answer. At the drop of an apron he hops a plane to Japan to taste Wagyu, the hand-massaged beef, or to Palermo to scale Mount Etna to uncover the origins of ice cream. The love of choucroute takes him to Alsace, the scent of truffles to the Piedmont, the sizzle of ribs on the grill to Memphis to judge a barbecue contest, and both the unassuming and the haute cuisines of Paris demand his frequent assessment. Inevitably these pleasurable pursuits take their toll. So we endure with him a week at a fat farm and commiserate over low-fat products and dreary diet cookbooks to bring down the scales. But salvation is at hand when the French Paradox (how can they eat so richly and live so long?) is unearthed, and a "miraculous" new fat substitute, Olestra, is unveiled, allowing a plump gourmand to have his fill of fat without getting fatter. Here is the man who ate everything and lived to tell about it. And we, his readers, are hereby invited to the feast in this delightful book.

The Essential James Beard Cookbook

Pdf The Essential James Beard Cookbook
Genre Cooking
Author James Beard
Isbn 1250027888
File size 1532 kb
Year 2012-10-30
Pages 400
Language English
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Summary

The best recipes from one of America's most influential food personalities in a big, delicious cookbook that delights in every category Known as the Dean of American Cooking, James Beard set a standard of culinary excellence that's still a benchmark today. He was an early television presence who helped shape what America ate in restaurants and cooked at home, and was both an innovative recipe writer and a scholar of American foodways, preserving classic dishes from the past for his readers to cook in the present. Compiled from twelve of his classic books and freshened for a modern audience, The Essential James Beard will stand with definitive and lively cookbooks such as The New York Times Cookbook and The Joy of Cooking. It covers the best and most necessary recipes in every category: - appetizers and hors d'oeuvres - soups - pastas and noodles - fish and shellfish - meat and game - rice, potatoes and stuffings - breads - desserts - and more

The James Beard Cookbook

Pdf The James Beard Cookbook
Genre Cooking
Author James Beard
Isbn 1504004493
File size 492 kb
Year 2015-03-03
Pages 477
Language English
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The million-selling culinary classic from the “dean of American cookery” offers timeless and delicious recipes—a must-have for beginners to foodies (The New York Times). Hailed by the New York Times as “one of the best basic cookbooks in America,” The James Beard Cookbook remains as indispensable to home cooks today as it was when it was first published over fifty years ago. James Beard transformed the way we cook and eat, teaching us how to do everything from bread baking to making the perfect Parisian omelet. Beard was the master of cooking techniques and preparation. In this comprehensive collection of simple, practical-yet-creative recipes, he shows us how to bring out the best in fresh vegetables, cook meat and chicken to perfection, and even properly boil water or an egg. From pasta to poultry, fish to fruit, and salads to sauces, this award-winning cookbook is a must-have for beginning cooks and expert chefs alike. Whether it is deviled pork chops or old-fashioned barbecue, there is not a meal in the American pantheon that Beard cannot teach us to master. Enduring and eminently sensible, The James Beard Cookbook is the go-to book for twenty-first-century American home kitchens.

Life, on the Line

Pdf Life, on the Line
Genre Biography & Autobiography
Author Grant Achatz,Nick Kokonas
Isbn 1101560738
File size 953 kb
Year 2012-03-06
Pages 432
Language English
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"One of America's great chefs" (Vogue) shares how his drive to cook immaculate food won him international renown-and fueled his miraculous triumph over tongue cancer. 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. Watch a Video

The New James Beard

Pdf The New James Beard
Genre Cooking
Author James Beard
Isbn 1504004574
File size 514 kb
Year 2015-09-01
Pages 632
Language English
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A New York Times–bestselling treasury of recipes and techniques from a world-renowned chef. James Beard became a household name teaching home chefs how to cook like culinary stars, from the Theory & Practice of perfecting processes to crafting Menus for Entertaining to fine-tuning Simple Foods. This cookbook brings together his wealth of gastronomic knowledge in one essential guide, filled with one thousand elegant recipes guaranteed to please any palate and indispensable tips for mastering the art of cooking. In The New James Beard, you can discover a fresh, flexible approach to preparing food with a focus on ingredients and simple yet inventive substitutions. With clever takes on traditional recipes, like Mexican Pot Roast and Lime and Tea Sherbet; internationally inspired dishes, such as Peruvian Eggs and Turkish Stuffed Eggplant; and instructions on how to refine classic techniques, such as making pasta or poaching eggs, you can learn how to prepare and experiment like the top chefs in the world. With beautiful illustrations from Karl Stuecklen and witty and warm chapter introductions from the guru of American cuisine himself, The New James Beard is a must-have addition to any home chef’s cookbook collection.

Hawker Fare

Pdf Hawker Fare
Genre Cooking
Author James Syhabout,John Birdsall
Isbn 0062656104
File size 1852 kb
Year 2018-01-23
Pages 368
Language English
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From chef James Syhabout of two–Michelin-star restaurant Commis, an Asian-American cookbook like no other—simple recipes for cooking home-style Thai and Lao dishes James Syhabout’s hugely popular Hawker Fare restaurant in San Francisco is the product of his unique family history and diverse career experience. Born into two distinct but related Asian cultures—from his mother’s ancestral village in Isan, Thailand’s northeast region, and his father’s home in Pakse, Laos—he and his family landed in Oakland in 1981 in a community of other refugees from the Vietnam War. Syhabout at first turned away from the food of his heritage to work in Europe and become a classically trained chef. After the success of Commis, his fine dining restaurant and the only Michelin-starred eatery in Oakland, Syhabout realized something was missing—and that something was Hawker Fare, and cooking the food of his childhood. The Hawker Fare cookbook immortalizes these widely beloved dishes, which are inspired by the open-air “hawker” markets of Thailand and Laos as well as the fine-dining sensibilities of James’s career beginnings. Each chapter opens with stories from Syhabout’s roving career, starting with his mother’s work as a line cook in Oakland, and moving into the turning point of his culinary life, including his travels as an adult in his parents’ homelands. From building a pantry with sauces and oils, to making staples like sticky rice and padaek, to Syhabout’s recipe for instant ramen noodles with poached egg, Hawker Fare explores the many dimensions of this singular chef’s cooking and ethos on ingredients, family, and eating well. This cookbook offers a new definition of what it means to be making food in America, in the full and vibrant colors of Thailand, Laos, and California.

The Man Who Couldn't Eat

Pdf The Man Who Couldn't Eat
Genre Biography & Autobiography
Author Jon Reiner
Isbn 1439192545
File size 346 kb
Year 2011-09-06
Pages 320
Language English
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“I’m a glutton in a greyhound’s body, a walking contradiction, in the grip of the one thing I can’t have—food.” Food is not just sustenance. It is memories, a lobster roll on the beach in Maine; heritage, hot pastrami club with a half-sour pickle; guilty pleasures, a chocolate rum-soaked Bundt cake; identity, vegetarian or carnivore. Food is the sensuality of a ripe strawberry or a pork chop sizzling on the grill. But what if the very thing that keeps you alive, that bonds us together and marks occasions in our lives, became a toxic substance, an inflammatory invader? In this beautifully written memoir, both gut-wrenching and inspiring, award-winning writer Jon Reiner explores our complex and often contradictory relationship with food as he tells the story of his agonizing battle with Crohn’s disease—and the extraordinary places his hunger and obsession with food took him. The Man Who Couldn’t Eat is an unvarnished account of a marriage in crisis, children faced with grown-up fears, a man at a life-and-death crossroads sifting through his past and his present. And it shows us a tough, courageous climb out of despair and hopelessness. Aided by the loving kindness of family, friends, and strangers and by a new approach to food, Reiner began a process of healing in body and mind. Most of all, he chose life—and a renewed appetite, any way he could manage it, for the things that truly matter most.

Serious Eater

Pdf Serious Eater
Genre Cooking
Author Ed Levine
Isbn 0525533559
File size 1969 kb
Year 2019-06-11
Pages 288
Language English
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"A hilarious and moving story of unconventional entrepreneurialism, passion, and guts." --Danny Meyer, CEO of Union Square Hospitality Group; Founder of Shake Shack; Author of Setting the Table Original recipes by J. Kenji López-Alt of The Food Lab and Stella Parks of BraveTart James Beard Award-winning founder of Serious Eats Ed Levine finally tells the mouthwatering and heartstopping story of building--and almost losing--one of the most acclaimed and beloved food sites in the world. In 2005, Ed Levine was a freelance food writer with an unlikely dream: to control his own fate and create a different kind of food publication. He wanted to unearth the world's best bagels, the best burgers, the best hot dogs--the best of everything edible. To build something for people like him who took everything edible seriously, from the tasting menu at Per Se and omakase feasts at Nobu down to mass-market candy, fast food burgers, and instant ramen. Against all sane advice, he created a blog for $100 and called it...Serious Eats. The site quickly became a home for obsessives who didn't take themselves too seriously. Intrepid staffers feasted on every dumpling in Chinatown and sampled every item on In-N-Out's secret menu. Talented recipe developers like The Food Lab's J. Kenji López-Alt and Stella Parks, aka BraveTart, attracted cult followings. Even as Serious Eats became better-known--even beloved and respected--every day felt like it could be its last. Ed secured handshake deals from investors and would-be acquirers over lunch only to have them renege after dessert. He put his marriage, career, and relationships with friends and family at risk through his stubborn refusal to let his dream die. He prayed that the ride would never end. But if it did, that he would make it out alive. This is the moving story of making a glorious, weird, and wonderful dream come true. It's the story of one food obsessive who followed a passion to terrifying, thrilling, and mouthwatering places--and all the serious eats along the way. Praise for Serious Eater "Read[s] more like a carefully crafted novel than a real person's life." --from the foreword by J. Kenji López-Alt "Wild, wacky, and entertaining...The book makes you hungry for Ed to succeed...and for lunch." --Christina Tosi, founder of Milk Bar "Serious Eater is seriously good!...you'll be so glad [Ed] invited you to a seat at his table." --Ree Drummond, author of The Pioneer Woman Cooks "After decades of spreading the good food gospel we get a glimpse of the missionary behind the mission." --Dan Barber, chef, Blue Hill and Blue Hill at Stone Barns

James Beard's American Cookery

Pdf James Beard's American Cookery
Genre Cooking
Author James Beard
Isbn 9780316069816
File size 1367 kb
Year 2009-02-28
Pages 896
Language English
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Summary

The classic, must-have American cookbook from one of our greatest authorities on food. James Beard was the "dean of American cookery" (New York Times), and he put practically everything he learned about cooking into this single magnificent--now classic--cookbook. JAMES BEARD'S AMERICAN COOKERY includes more than fifteen hundred of his favorite and most successful recipes, as well as advice on dozens of cooking questions, from choosing meats and vegetables to preserving fruit and making real cheeseburgers. A celebration of the roots of cooking in the American style, this repackaged edition features the original text and color illustrations, and a new foreword by Tom Colicchio. Like Mastering the Art of French Cooking and The Joy of Cooking, it is a standard reference no kitchen is complete without.

Delights and Prejudices

Pdf Delights and Prejudices
Genre Cooking
Author James Beard
Isbn 1504004515
File size 743 kb
Year 2015-03-03
Pages 228
Language English
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A richly evocative memoir from the man whom the New York Times dubbed the “dean of American cookery,” recalling the flavors of his past 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.

Britain at Bay

Pdf Britain at Bay
Genre History
Author Alan Allport
Isbn 045149475X
File size 872 kb
Year 2020-11-03
Pages 608
Language English
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A sweeping, groundbreaking epic that combines military with social history, to illuminate the ways in which Great Britain and its people were permanently transformed by the Second World War. Here is the many-faceted, world-historically significant story of Britain at war. In looking closely at the military and political dimensions of the conflict's first crucial years, Alan Allport tackles questions such as: Could the war have been avoided? Could it have been lost? Were the strategic decisions the rights ones? How well did the British organize and fight? How well did the British live up to their own values? What difference did the war make in the end to the fate of the nation? In answering these and other essential questions he focuses on the human contingencies of the war, weighing directly at the roles of individuals and the outcomes determined by luck or chance. Moreover, he looks intimately at the changes in wartime British society and culture. Britain at Bay draws on a large cast of characters--from the leading statesmen and military commanders who made the decisions, to the ordinary men, women, and children who carried them out and lived through their consequences--in a comprehensible and compelling single history of forty-six million people. For better or worse, much of Britain today is ultimately the product of the experiences of 1938-1941.

The Third Plate

Pdf The Third Plate
Genre Social Science
Author Dan Barber
Isbn 0698163753
File size 623 kb
Year 2014-05-20
Pages 496
Language English
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“Not since Michael Pollan has such a powerful storyteller emerged to reform American food.” —The Washington Post 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.

Beard on Bread

Pdf Beard on Bread
Genre Cooking
Author James Beard
Isbn 030779055X
File size 906 kb
Year 2011-10-12
Pages 256
Language English
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The bestselling, definitive cookbook on bread baking, Beard on Bread contains 100 recipes and variations for making delicious, fresh bread at home. Covering breads from Sourdough to Challah, Brioche to fruits breads, and Parker House Rolls to Buttermilk White Bread, this classic cookbook brings together simple, easy-to-make recipes from across America and around the world. Written by culinary icon James Beard—the “Dean of American Gastronomy”—and featuring a wonderful variety of different types of bread—plain, whole-meal, and sweetened breads, batter breads, baking powder and soda breads, rolls, flat breads, filled breads, fried breads, and more—as well as a 12-point list of remedies to help you bake a better loaf, this is the only book home bakers need in order to master the art of making bread.

My Life in France

Pdf My Life in France
Genre Biography & Autobiography
Author Julia Child,Alex Prud'homme
Isbn 0307264726
File size 1651 kb
Year 2006-04-04
Pages 336
Language English
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The bestselling story of Julia’s years in France in her own words—and the basis for the film Julie & Julia, starring Meryl Streep and Amy Adams. 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.

Rime of the Ancient Mariner

Pdf Rime of the Ancient Mariner
Genre Poetry
Author Samuel Coleridge
Isbn 1513274244
File size 1003 kb
Year 2020-12-08
Pages 26
Language English
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While traveling to a wedding, a young man is pulled into the eventful narrative of the Ancient Mariner who is compelled to share his story. It’s a miraculous tale about guilt, humanity and one’s capacity to change. The Ancient Mariner notices a young man traveling to a nearby wedding. He abruptly interrupts his journey and starts sharing a story about his time at sea. He details its humble beginnings and the tumultuous events that followed. As the young man listens, he’s taken aback by the story and the man’s fight for survival. The Ancient Mariner faced hunger, thirst and eventually death before making a realization that would change the course of his life forever. Rime of the Ancient Mariner is one of Samuel Taylor Coleridge’s most famous works. Initially published in 1798, it’s had a lasting impact on literature and pop culture, including music and film. It’s a brilliant tale of morality that examines a character’s actions and the inevitable consequences. With an eye-catching new cover, and professionally typeset manuscript, this edition of Rime of the Ancient Mariner is both modern and readable.

The Cooking Gene

Pdf The Cooking Gene
Genre Cooking
Author Michael W. Twitty
Isbn 0062876570
File size 1440 kb
Year 2018-07-31
Pages 464
Language English
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A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts

Black Like Me

Pdf Black Like Me
Genre Biography & Autobiography
Author John Howard Griffin
Isbn 1609401085
File size 1211 kb
Year 2006-04-01
Pages 256
Language English
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Summary

This American classic has been corrected from the original manuscripts and indexed, featuring historic photographs and an extensive biographical afterword.

Salt, Fat, Acid, Heat

Pdf Salt, Fat, Acid, Heat
Genre Cooking
Author Samin Nosrat
Isbn 1476753857
File size 1924 kb
Year 2017-04-25
Pages 480
Language English
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Now a Netflix series! New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need. With a foreword by Michael Pollan.