Wild Flavors
Author | : Didi Emmons |
Publisher | : Chelsea Green Publishing |
Total Pages | : 325 |
Release | : 2011 |
Genre | : Cooking |
ISBN | : 1603582851 |
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"46 plants, 150 recipes, 4 seasons"--Jkt.
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Author | : Didi Emmons |
Publisher | : Chelsea Green Publishing |
Total Pages | : 325 |
Release | : 2011 |
Genre | : Cooking |
ISBN | : 1603582851 |
"46 plants, 150 recipes, 4 seasons"--Jkt.
Author | : Tama Matsuoka Wong |
Publisher | : Clarkson Potter |
Total Pages | : 226 |
Release | : 2012 |
Genre | : Cooking |
ISBN | : 030795661X |
Helps prospective foragers identify 72 edible plants and then provides more than 80 recipes for utilizing them, including Cardamine Cress With Fennel and Orange Vinaigrette; Braised Beef With Onions and Dandelion; Violets, Strawberries, and Créme Fraiche; and more.
Author | : Sandor Ellix Katz |
Publisher | : Chelsea Green Publishing |
Total Pages | : 322 |
Release | : 2016 |
Genre | : Cooking |
ISBN | : 1603586288 |
Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.
Author | : Pascal Baudar |
Publisher | : Chelsea Green Publishing |
Total Pages | : 434 |
Release | : 2023-07-27 |
Genre | : Cooking |
ISBN | : 1645022293 |
Wild foods are increasingly popular, as evidenced by the number of new books about identifying plants and foraging ingredients, as well as those written by chefs about culinary creations that incorporate wild ingredients (Noma, Faviken, Quay, Manreza, et al.). The New Wildcrafted Cuisine, however, goes well beyond both of these genres to deeply explore the flavors of local terroir, combining the research and knowledge of plants and landscape that chefs often lack with the fascinating and innovative techniques of a master food preserver and self-described “culinary alchemist.” Author Pascal Baudar views his home terrain of southern California (mountain, desert, chaparral, and seashore) as a culinary playground, full of wild plants and other edible and delicious foods (even insects) that once were gathered and used by native peoples but that have only recently begun to be re-explored and appreciated. For instance, he uses various barks to make smoked vinegars, and combines ants, plants, and insect sugar to brew primitive beers. Stems of aromatic plants are used to make skewers. Selected rocks become grinding stones, griddles, or plates. Even fallen leaves and other natural materials from the forest floor can be utilized to impart a truly local flavor to meats and vegetables, one that captures and expresses the essence of season and place. This beautifully photographed book offers up dozens of creative recipes and instructions for preparing a pantry full of preserved foods, including Pickled Acorns, White Sage-Lime Cider, Wild Kimchi Spice, Currant Capers, Infused Salts with Wild Herbs, Pine Needles Vinegar, and many more. And though the author’s own palette of wild foods are mostly common to southern California, readers everywhere can apply Baudar’s deep foraging wisdom and experience to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens. The New Wildcrafted Cuisine is an extraordinary book by a passionate and committed student of nature, one that will inspire both chefs and adventurous eaters to get creative with their own local landscapes.
Author | : Maynard Andrew Amerine |
Publisher | : Univ of California Press |
Total Pages | : 376 |
Release | : 1967 |
Genre | : Wine and wine making |
ISBN | : |
Author | : Marilyn Kluger |
Publisher | : Tarcher |
Total Pages | : 292 |
Release | : 1984 |
Genre | : Cooking |
ISBN | : |
Author | : Annette B. Natow |
Publisher | : Simon and Schuster |
Total Pages | : 676 |
Release | : 2003 |
Genre | : Feeds |
ISBN | : 0743464370 |
Now revised and updated, this classic by two nationally renowned nutritionists contains information on more than 20,000 food entries, featuring items from national and regional restaurant chains, brand name foods, take-out favorites, and much more. Original.
Author | : Maynard Andrew Amerine |
Publisher | : Univ of California Press |
Total Pages | : 372 |
Release | : 1976 |
Genre | : Cooking |
ISBN | : |
The first edition of this book was the winner of the Wine and Food Society Andre Simon Prize for the best contribution, in English, to the literature of gastronomy, in 1965. For this revised edition the authors have included up-to-date statistical information and new material on grape growing and wine making techniques, reflecting the ever increasing importance of wine in American life.
Author | : Eric Werner |
Publisher | : Artisan |
Total Pages | : 305 |
Release | : 2015-10-20 |
Genre | : Cooking |
ISBN | : 157965679X |
Winner, IACP Cookbook Award for Culinary Travel Named a Best & Most Beautiful Cookbook of the Year by Bon Appétit, Cooking Light, Departures, Fine Cooking, Food52, Fort Worth Star-Telegram, Los Angeles Times, San Francisco Chronicle, T: The New York Times Style Magazine, Vice, Yahoo!, and more The best things happen when people pursue their dreams. Consider the story of Eric Werner and Mya Henry, an intrepid young couple who gave up their restaurant jobs in New York City to start anew in the one-road town of Tulum, Mexico. Here they built Hartwood, one of the most exciting and inspiring restaurants in the world. Mya Henry took on the role of general manager, seeing to the overall operations and tending to the guests, while Eric Werner went to work magic in the kitchen. The food served at Hartwood is “addictive,” says Noma chef René Redzepi, adding, “It’s the reason people line up for hours every single day to eat there, even though their vacation time is precious.” Werner’s passion for dazzling flavors and natural ingredients is expertly translated into recipes anyone can cook at home. Every dish has a balance of sweet and spicy, fresh and dried, oil and acid, without relying heavily on wheat and dairy. The flavoring elements are simple—honeys, salts, fresh and dried herbs, fresh and dried chiles, onions, garlic—but by using the same ingredients in different forms, Werner layers flavors to bring forth maximum deliciousness. The recipes are beautifully photographed and interspersed with inspiring, gorgeously illustrated essays about this setting and story, making Hartwood an exhilarating experience from beginning to end.
Author | : |
Publisher | : |
Total Pages | : 462 |
Release | : 2004 |
Genre | : Beverage industry |
ISBN | : |