A Taste of America's Bounty PDF Download
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Author: Robert E. Boyter
Publisher:
ISBN: 9780966814118
Category :
Languages : en
Pages : 72
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Book Description
Author: Robert E. Boyter
Publisher:
ISBN: 9780966814118
Category :
Languages : en
Pages : 72
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Book Description
Author:
Publisher: Rizzoli International Publications
ISBN: 9780847819089
Category : Cookery, American
Languages : en
Pages : 0
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Book Description
A collection of recipes offered by the prestigious Culinary Institute of America.
Author: Culinary Institute of America
Publisher:
ISBN: 9780442018825
Category : Cooking
Languages : en
Pages :
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Book Description
Author: Benjamin Lorr
Publisher: Penguin
ISBN: 0553459414
Category : Social Science
Languages : en
Pages : 337
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Book Description
"A deeply curious and evenhanded report on our national appetites." --The New York Times In the tradition of Fast Food Nation and The Omnivore's Dilemma, an extraordinary investigation into the human lives at the heart of the American grocery store The miracle of the supermarket has never been more apparent. Like the doctors and nurses who care for the sick, suddenly the men and women who stock our shelves and operate our warehouses are understood as 'essential' workers, providing a quality of life we all too easily take for granted. But the sad truth is that the grocery industry has been failing these workers for decades. In this page-turning expose, author Benjamin Lorr pulls back the curtain on the highly secretive grocery industry. Combining deep sourcing, immersive reporting, and sharp, often laugh-out-loud prose, Lorr leads a wild investigation, asking what does it take to run a supermarket? How does our food get on the shelves? And who suffers for our increasing demands for convenience and efficiency? In this journey: We learn the secrets of Trader Joe's success from Trader Joe himself Drive with truckers caught in a job they call "sharecropping on wheels" Break into industrial farms with activists to learn what it takes for a product to earn certification labels like "fair trade" and "free range" Follow entrepreneurs as they fight for shelf space, learning essential tips, tricks, and traps for any new food business Journey with migrants to examine shocking forced labor practices through their eyes The product of five years of research and hundreds of interviews across every level of the business, The Secret Life of Groceries is essential reading for those who want to understand our food system--delivering powerful social commentary on the inherently American quest for more and compassionate insight into the lives that provide it.
Author: Kathy Blake
Publisher: Todtri Productions
ISBN: 9781880908341
Category : Cooking
Languages : en
Pages : 128
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Book Description
Over 80 illustrations. Celebrate a glorious bounty from America's plains, farms, gardens, and waters in this beautifully illustrated cookbook. Discover different ways to include fragrant herbs, greens, grains, colorful vegetables, exotic mushrooms, and fresh, juicy fruits in your meals. Here is a celebration of American foods in all their varieties, flavors, and aromas. Traditional favorites such as Maryland Crab Cakes and Southern Cheese Grits are joined by new ethnic additions to our heritage, including Chicken Chorizo, Rabbit with Mushrooms, and New Mexican Cornbread. This book is illustrated with over 80 full-color illustrations.
Author: Barrett Williams
Publisher: Barrett Williams
ISBN:
Category : Cooking
Languages : en
Pages : 95
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Book Description
### Unlock the Secrets of the World's Most Exotic Meats with *Exotic Cuts*! Are you ready to embark on a culinary adventure that will excite your taste buds and broaden your gastronomic horizons? Welcome to *Exotic Cuts*, your ultimate guide to exploring the rich and diverse world of exotic meats. This eBook is designed for curious cooks and adventurous food enthusiasts who crave more than the ordinary. Dive deep into the nuances of exotic meats with our comprehensive guide. Discover the joy of culinary exploration with an introduction to understanding these unique cuts and the ethical considerations behind their consumption. Learn to source rare ingredients, equip your kitchen with the right tools, and master storage and handling techniques to ensure the best flavors and safety. Travel the globe from the comfort of your kitchen with detailed chapters on various exotic meats. Savor the mighty American bounty with bison, indulge in the prime selections of venison, or bask in the Tuscan treasures of wild boar. Explore the feathered game of ostrich and the desert delicacies of camel, and dont miss the Australian staples like kangaroo. Get a taste of French elegance with frog legs, enjoy Andean delights with guinea pig, and reach Himalayan heights with yak recipes. Nordic treats with reindeer and African plains feasts featuring eland await you. Experience aquatic adventures with crocodile and swamp cuisine with alligator. Refine your skills with chapters dedicated to cooking techniques, from grilling and smoking to slow cooking and sous-vide. Discover bold flavors through spices, marinades, and unique dry rubs. Learn to choose the right wine, craft sauces, and prepare complementary sides to elevate your meals. Finally, host an unforgettable exotic meat feast with expert tips on menu planning, décor, ambiance, and guest engagement. Reflect on your culinary journey, expanding your horizons and sharing your newfound knowledge and recipes. *Exotic Cuts* is more than just a cookbook; its a passport to a world of flavors that will leave you and your guests mesmerized. Start your adventure today and become a connoisseur of exotic taste experiences.
Author: John L. Hess
Publisher: University of Illinois Press
ISBN: 9780252068751
Category : Cookbooks
Languages : en
Pages : 420
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Book Description
This classic barbeque of our foodways is as valid and as savory today as when it first tickled ribs a generation ago. Based on the superlative authority of John L. Hess, onetime food critic of the New York Times, and Karen Hess, the pioneering historian of cookery, The Taste of America is both a history of American cooking and a history of the advice smiling celebrity cooks have asked Americans to swallow. The Taste of America provoked the cooking experts of the 1970s into spitting rage by pointing out in embarrassing detail that most of them lacked an essential ingredient: expertise. Now "Kool-Aid like Mother used to make" has become "Kool-Aid like Grandmother used to make," and a new generation has been weaned on synthetic food, pathetic snobbery, neurotic health advice, and reconstituted history. This much-needed new edition chars Julia Child ("She's not a cook, but she plays one on TV"), chides food maven Ruth Reichl, and marvels at a convention of food technologists (whose program bore the slogan "Eat your heart out, Mother Nature"). Delectable reading for consumers, reformers, and scholars, this twenty-fifth anniversary reissue of The Taste of America will serve well into the new millennium.
Author: American Bounty (Restaurant : Hyde Park, N.Y.)
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 35
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Book Description
Author: William E. Justice
Publisher: Heyday
ISBN:
Category : Biography & Autobiography
Languages : en
Pages : 232
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Book Description
Road trips through the heart of California to find the roadside stands and the people who do things the old ways
Author: Meg Greene
Publisher: Bloomsbury Publishing USA
ISBN: 0313398429
Category : Biography & Autobiography
Languages : en
Pages : 217
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Book Description
This insightful biography introduces readers to Justice Sonia Sotomayor, a remarkable woman with a single-minded pursuit of educational excellence, who rose from poverty in a Bronx housing project to a seat on the U.S. Supreme Court. Sonia Sotomayor: A Biography is an overview of Justice Sotomayor's life and career from her childhood to her ascent to the Supreme Court. It is also an early assessment of her performance on the court, her relationships with her colleagues, and the particular influence she is likely to exert on future decisions. Sharing an inspirational, rags-to-riches story, the book begins with Sotomayor's childhood in an East Bronx housing project. It follows her to Princeton, where she was a student activist, and to Yale Law School. Equally important to an understanding of this influential judge is the discussion of her career as a prosecutor for the City of New York and as a judge in the District Court for the Southern District of New York and the Second Circuit Court. Examining her reputation as a tough but fair jurist, the book explores the influence of these years which, at the time of her appointment, established her as the only Supreme Court justice with experience as a trial judge.
