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Author: Jerry Hopkins
Publisher: Tuttle Publishing
ISBN: 1462904726
Category : Travel
Languages : en
Pages : 356
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Book Description
"I could not have written A Cook's Tour without this book. There is so much I would have missed. So dig in. Enjoy… Eat. Eat adventurously. Miss nothing. It's all here in these pages." --From the Foreword by Anthony Bourdain Sit down for a meal with the locals on six continents--what they are eating may surprise you. Extreme Cuisine examines eating habits across the globe, showing once and for all that one man's road kill is another man's delicacy! "I've tried to make this book a guide to how the other half dines and why. Over a period of twenty-five years I've augmented my meat-and-potatoes upbringing in the United States to try a wide variety of regional specialties, from steamed water beetles, fried grasshoppers and ants, to sparrow, bison and crocodile. I've eaten deep-fried bull's testicles in Mexico, live shrimp sushi in Hawaii, mice cooked over an open wood fire in Thailand, pig stomach soup in Singapore, minced water buffalo and yak butter tea in Nepal, stir-fried dog tongue, and "five penis wine" in China." --From the introduction by Jerry Hopkins Dive headfirst into food culture from around the world. Join author Jerry Hopkins on a culinary and cultural tour as he explores foods that may seem bizarre, and often off-putting, to us. As he says, "What is considered repulsive to someone in one part of the world, in another part of the world is simply considered lunch." Part travelogue, part cultural commentary and history, and part cookbook (yes, really), with Extreme Cuisine anyone can become an adventurous eater--or at least learn what it's like to be one. Chapters include: Mammals Reptiles & Water Creatures Birds Insects, Spiders & Scorpions Plants Leftovers
Author: Jerry Hopkins
Publisher: Tuttle Publishing
ISBN: 1462904726
Category : Travel
Languages : en
Pages : 356
Get Book Here
Book Description
"I could not have written A Cook's Tour without this book. There is so much I would have missed. So dig in. Enjoy… Eat. Eat adventurously. Miss nothing. It's all here in these pages." --From the Foreword by Anthony Bourdain Sit down for a meal with the locals on six continents--what they are eating may surprise you. Extreme Cuisine examines eating habits across the globe, showing once and for all that one man's road kill is another man's delicacy! "I've tried to make this book a guide to how the other half dines and why. Over a period of twenty-five years I've augmented my meat-and-potatoes upbringing in the United States to try a wide variety of regional specialties, from steamed water beetles, fried grasshoppers and ants, to sparrow, bison and crocodile. I've eaten deep-fried bull's testicles in Mexico, live shrimp sushi in Hawaii, mice cooked over an open wood fire in Thailand, pig stomach soup in Singapore, minced water buffalo and yak butter tea in Nepal, stir-fried dog tongue, and "five penis wine" in China." --From the introduction by Jerry Hopkins Dive headfirst into food culture from around the world. Join author Jerry Hopkins on a culinary and cultural tour as he explores foods that may seem bizarre, and often off-putting, to us. As he says, "What is considered repulsive to someone in one part of the world, in another part of the world is simply considered lunch." Part travelogue, part cultural commentary and history, and part cookbook (yes, really), with Extreme Cuisine anyone can become an adventurous eater--or at least learn what it's like to be one. Chapters include: Mammals Reptiles & Water Creatures Birds Insects, Spiders & Scorpions Plants Leftovers
Author: Anthony Bourdain
Publisher: Bloomsbury Publishing USA
ISBN: 1608195171
Category : Cooking
Languages : en
Pages : 292
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Book Description
'It works extremely well. In large part because Bourdain is a very funny writer; sharp, honest and with a beguiling mix of belligerence and sensitivity' Sunday Telegraph 'Brilliantly written up in a raw, stylish gonzo prose, with pitch-black humour and a devilish turn of phrase' Evening Standard ____________________ Anthony Bourdain, life-long line cook and bestselling author of Kitchen Confidential, sets off to eat his way around the world. But being Anthony Bourdain, this was never going to be a conventional culinary tour. Bourdain heads out to Saigon where he eats the still-beating heart of a live cobra, and travels deep into landmined Khmer Rouge territory to find the rumoured Wild West of Cambodia (Pailin). Other stops include dining with gangsters in Russia, a medieval pig slaughter and feast in northern Portugal, the Basque All Male Gastronomique Society in Saint Sebastian, rural Mexico with his Mexican sous-chef, a pilgrimage to the French Laundry in the Napa Valley and a return to his roots in the tiny fishing village of La Teste, where he first ate an oyster as a child. Written with the inimitable machismo and humour that has made Tony Bourdain such a sensation, A Cook's Tour is an adventure story sure to give you indigestion.
Author: Sharron Long
Publisher: Adams Media
ISBN: 9781593370077
Category : Cooking
Languages : en
Pages : 340
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Book Description
Presents a variety of recipes for appetizers, salads, breakfast foods, entrees, side dishes, and desserts that contain less than ten grams of carbohydrates.
Author: Ivy Larson
Publisher: Penguin
ISBN: 1101618930
Category : Health & Fitness
Languages : en
Pages : 445
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Book Description
What you eat matters more than how much you eat. Discover why in this revolutionary nutrition guide to clean eating, exercise, and an anti-inflammatory diet that can enhance your wellness and quality of life. There is a diet and exercise plan that covers all the bases—food we should eat and food that tastes good; what is best for our bodies and what is easily doable in the real world—all while offering hunger-free weight loss. Developed by Andrew Larson, M.D. and certified Heath Fitness Specialist Ivy Larson, Clean Cuisine is scientifically proven to reverse diabetes, improve cholesterol and blood pressure, and ease the symptoms of other inflammatory diseases such as multiple sclerosis, fibromyalgia, asthma, allergies, and arthritis. Broken down into eight easy steps and spread over the course of eight weeks, Clean Cuisine will enable readers to transform their bodies one delicious meal at a time by adopting an anti-inflammatory diet and choosing unrefined foods in their most natural, whole state. With guilt-free, delicious recipes and a workout program that has been proven to deliver substantial results with just three 30-minute sessions a week, Clean Cuisine is the long-term answer to eating for optimal health, disease prevention, weight loss, vitality, longevity, and good taste.
Author: Gunnar Karl Gíslason
Publisher: Ten Speed Press
ISBN: 1607744996
Category : Cooking
Languages : en
Pages : 354
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Book Description
An unprecedented look into the food and culture of Iceland, from Iceland's premier chef and the owner of Reykjavík's Restaurant Dill. Iceland is known for being one of the most beautiful and untouched places on earth, and a burgeoning destination for travelers lured by its striking landscapes and vibrant culture. Iceland is also home to an utterly unique and captivating food scene, characterized by its distinctive indigenous ingredients, traditional farmers and artisanal producers, and wildly creative chefs and restaurants. Perhaps no Icelandic restaurant is as well-loved and critically lauded as chef Gunnar Gíslason’s Restaurant Dill, which opened in Reykjavík’s historic Nordic House in 2009. North is Gíslason’s wonderfully personal debut: equal parts recipe book and culinary odyssey, it offers an unparalleled look into a star chef’s creative process. But more than just a collection of recipes, North is also a celebration of Iceland itself—the inspiring traditions, stories, and people who make the island nation unlike any other place in the world.
Author: Melissa Brackney Stoeger
Publisher: Bloomsbury Publishing USA
ISBN: 1610693760
Category : Language Arts & Disciplines
Languages : en
Pages : 373
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Book Description
An essential tool for assisting leisure readers interested in topics surrounding food, this unique book contains annotations and read-alikes for hundreds of nonfiction titles about the joys of comestibles and cooking. Food Lit: A Reader's Guide to Epicurean Nonfiction provides a much-needed resource for librarians assisting adult readers interested in the topic of food—a group that is continuing to grow rapidly. Containing annotations of hundreds of nonfiction titles about food that are arranged into genre and subject interest categories for easy reference, the book addresses a diversity of reading experiences by covering everything from foodie memoirs and histories of food to extreme cuisine and food exposés. Author Melissa Stoeger has organized and described hundreds of nonfiction titles centered on the themes of food and eating, including life stories, history, science, and investigative nonfiction. The work emphasizes titles published in the past decade without overlooking significant benchmark and classic titles. It also provides lists of suggested read-alikes for those titles, and includes several helpful appendices of fiction titles featuring food, food magazines, and food blogs.
Author: Priscilla Parkhurst Ferguson
Publisher: Univ of California Press
ISBN: 0520958969
Category : Cooking
Languages : en
Pages : 297
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Book Description
Today, more than ever, talking about food improves the eating of it. Priscilla Parkhurst Ferguson argues that conversation can even trump consumption. Where many works look at the production, preparation, and consumption of food, Word of Mouth captures the language that explains culinary practices. Explanation is more than an elaboration here: how we talk about food says a great deal about the world around us and our place in it. What does it mean, Ferguson asks, to cook and consume in a globalized culinary world subject to vertiginous change? Answers to this question demand a mastery of food talk in all its forms and applications. To prove its case, Word of Mouth draws on a broad range of cultural documents from interviews, cookbooks, and novels to comic strips, essays, and films. Although the United States supplies the primary focus of Ferguson's explorations, the French connection remains vital. American food culture comes of age in dialogue with French cuisine even as it strikes out on its own. In the twenty-first century, culinary modernity sets haute food against haute cuisine, creativity against convention, and the individual dish over the communal meal. Ferguson finds a new level of sophistication in what we thought that we already knew: the real pleasure in eating comes through knowing how to talk about it.
Author: Carole Counihan
Publisher: Routledge
ISBN: 0415521033
Category : Cooking
Languages : en
Pages : 650
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Book Description
This reader reveals how food habits and beliefs both present a microcosm of any culture and contribute to our understanding of human behaviour. Particular attention is given to how men and women define themselves differently through food choices.
Author: Scott Nickel
Publisher:
ISBN: 9780769600567
Category : Cats
Languages : en
Pages :
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Book Description
Author: Jennifer Friedman
Publisher: Page Street Publishing
ISBN: 1645671933
Category : Family & Relationships
Languages : en
Pages : 259
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Book Description
Discover the Strategies That Helped the Most Extreme Picky Eaters and That Can Help Your Picky Eater, Too “Is this normal picky eating stuff, or is there more going on here?” It’s a question many parents worry about, and the same question one mom asked Jennifer Friedman in a session about her son Ryder, who struggled to eat more than chicken nuggets and french fries. In Stories of Extreme Picky Eating, Jennifer invites you into her nutritional therapy office to meet real kids struggling with serious food aversions, and learn the strategies that helped them come to eat a wider variety of nutritious foods with more ease. You’ll meet Jackson, an eight-year-old whose diet used to consist entirely of packaged fruit and veggie puree pouches, milk and crackers. You’ll meet Ruby, a bright and bubbly seven-year-old, who ate little more than sugar-laden baked goods and packaged snacks, and who struggled with an extremely sensitive gag reflex. And you’ll meet five more children whose stories are as fascinating to read as they are enlightening to reveal the root causes of picky eating. Backed by cutting-edge research—and including kid-friendly activities and intervention plans—this book will help you understand the complex issues that drive children’s picky eating habits, and implement key strategies that can set them on the path to enjoying a more diverse, nutritious diet.
