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Author: Paul Flower
Publisher: Prelude Books
ISBN: 1788421566
Category : Fiction
Languages : en
Pages : 265
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Book Description
Governor Bill Hoeksma of Michigan is a simple, gun-loving son of a billionaire who idolises George W. Bush. When a mysterious illness afflicts members of his inner circle, his conspiring advisors point to a rumoured viral weapons attack – via monkeypox-carrying prairie dogs – launched by the Wisconsin government. Governor Bill decides the Michigan militia should lead the military response, chaos ensues, and he falls unwittingly into a scheme of his powerful father’s making. That scheme begins with cheese research and a Hollywood movie star. How it will end all depends on two unlikely heroes: an aging lesbian state senator, and a high-school teacher born and raised in the Michigan militia. When the conspiracy runs out of road, and guns are drawn in a showdown outside a Cracker Barrel, will anyone emerge victorious from the Great American Cheese War? What readers are saying about The Great American Cheese War: "A rollicking riot of insanity and I mean that in the most wonderful sense! I laughed my way through this story." "Highly recommended!! This book was a lot of fun, I laughed out loud, and it's a clever satire book. It's well written, engrossing and entertaining." "Enjoy your summer, read this book!" "Satire at its finest. The whole book had me rolling on floor laughing!"
Author: Paul Flower
Publisher: Prelude Books
ISBN: 1788421566
Category : Fiction
Languages : en
Pages : 265
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Book Description
Governor Bill Hoeksma of Michigan is a simple, gun-loving son of a billionaire who idolises George W. Bush. When a mysterious illness afflicts members of his inner circle, his conspiring advisors point to a rumoured viral weapons attack – via monkeypox-carrying prairie dogs – launched by the Wisconsin government. Governor Bill decides the Michigan militia should lead the military response, chaos ensues, and he falls unwittingly into a scheme of his powerful father’s making. That scheme begins with cheese research and a Hollywood movie star. How it will end all depends on two unlikely heroes: an aging lesbian state senator, and a high-school teacher born and raised in the Michigan militia. When the conspiracy runs out of road, and guns are drawn in a showdown outside a Cracker Barrel, will anyone emerge victorious from the Great American Cheese War? What readers are saying about The Great American Cheese War: "A rollicking riot of insanity and I mean that in the most wonderful sense! I laughed my way through this story." "Highly recommended!! This book was a lot of fun, I laughed out loud, and it's a clever satire book. It's well written, engrossing and entertaining." "Enjoy your summer, read this book!" "Satire at its finest. The whole book had me rolling on floor laughing!"
Author: Becky Mercuri
Publisher: Gibbs Smith
ISBN: 9781423600220
Category : Cooking
Languages : en
Pages : 148
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Book Description
"The Great American Hot Dog Book" reveals the inside story of how the hot dog became one of America's favorite food icons. This collection is also loaded with frank recipes from across the nation as well as recipes for out-of-this-world fries, sauces, sides, and more.
Author: Gordon Edgar
Publisher: Chelsea Green Publishing
ISBN: 1603582371
Category : Biography & Autobiography
Languages : en
Pages : 258
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Book Description
The highly readable story of Gordon Edgar's unlikely career as a cheesemonger at San Francisco's worker-owned Rainbow Grocery Cooperative.
Author: Paul Flower
Publisher:
ISBN: 9781788423861
Category : Fiction
Languages : en
Pages : 0
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Book Description
From his woodland bunker in Michigan, Bo 'Big Bruddah' Watts has assembled a scratch army of gun-toting militiamen, and he's ready to use it. Rumours are circulating that the liberal, female President of the USA is going to fight climate change by banning beef, snatching the great American hamburger from the mouths of patriots. Big Bruddah missed the last militia uprising. That one, sparked by a conspiracy theory about a deadly virus and stolen cheese recipes, ended in failure when his now ex-wife, Miky Spike, stopped the potentially bloody conflict at a Cracker Barrel restaurant in Wisconsin. He is determined to stop the president, with the help of eccentric octogenarian Wilbur Tuttle, who runs Silver Eagle Security, the private military enterprise owned by the hapless former governor of Michigan, Bill Hoeksma. The plan is to launch a coup in Tampa, Florida by kidnapping the President's daughter and then installing Hoeksma as a puppet President. With the support of Silver Eagle's best men, Big Bruddah and Tuttle hope to ignite the long-awaited insurrection militia members call the "boogaloo." What could possibly go wrong? What readers are saying about The Great American Cheese War: "A rollicking riot of insanity and I mean that in the most wonderful sense! I laughed my way through this story." "Highly recommended!! This book was a lot of fun, I laughed out loud, and it's a clever satire book. It's well written, engrossing and entertaining." "Enjoy your summer, read this book!" "Satire at its finest. The whole book had me rolling on floor laughing!"
Author: Michael Paterniti
Publisher: Dial Press
ISBN: 081299454X
Category : Biography & Autobiography
Languages : en
Pages : 369
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Book Description
NEW YORK TIMES BESTSELLER • NAMED ONE OF THE BEST BOOKS OF THE YEAR BY NPR • Entertainment Weekly • Kirkus Reviews • The Christian Science Monitor In the picturesque village of Guzmán, Spain, in a cave dug into a hillside on the edge of town, an ancient door leads to a cramped limestone chamber known as “the telling room.” Containing nothing but a wooden table and two benches, this is where villagers have gathered for centuries to share their stories and secrets—usually accompanied by copious amounts of wine. It was here, in the summer of 2000, that Michael Paterniti found himself listening to a larger-than-life Spanish cheesemaker named Ambrosio Molinos de las Heras as he spun an odd and compelling tale about a piece of cheese. An unusual piece of cheese. Made from an old family recipe, Ambrosio’s cheese was reputed to be among the finest in the world, and was said to hold mystical qualities. Eating it, some claimed, conjured long-lost memories. But then, Ambrosio said, things had gone horribly wrong. . . . By the time the two men exited the telling room that evening, Paterniti was hooked. Soon he was fully embroiled in village life, relocating his young family to Guzmán in order to chase the truth about this cheese and explore the fairy tale–like place where the villagers conversed with farm animals, lived by an ancient Castilian code of honor, and made their wine and food by hand, from the grapes growing on a nearby hill and the flocks of sheep floating over the Meseta. What Paterniti ultimately discovers there in the highlands of Castile is nothing like the idyllic slow-food fable he first imagined. Instead, he’s sucked into the heart of an unfolding mystery, a blood feud that includes accusations of betrayal and theft, death threats, and a murder plot. As the village begins to spill its long-held secrets, Paterniti finds himself implicated in the very story he is writing. Equal parts mystery and memoir, travelogue and history, The Telling Room is an astonishing work of literary nonfiction by one of our most accomplished storytellers. A moving exploration of happiness, friendship, and betrayal, The Telling Room introduces us to Ambrosio Molinos de las Heras, an unforgettable real-life literary hero, while also holding a mirror up to the world, fully alive to the power of stories that define and sustain us. Praise for The Telling Room “Captivating . . . Paterniti’s writing sings, whether he’s talking about how food activates memory, or the joys of watching his children grow.”—NPR
Author: Catherine Donnelly
Publisher: Chelsea Green Publishing
ISBN: 1603587853
Category : Political Science
Languages : en
Pages : 226
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Book Description
A prominent food scientist defends the use of raw milk in traditional artisan cheesemaking. Raw milk cheese--cheese made from unpasteurized milk--is an expansive category that includes some of Europe's most beloved traditional styles: Parmigiano Reggiano, Gruyère, and Comté, to name a few. In the United States, raw milk cheese forms the backbone of the resurgent artisan cheese industry, as consumers demand local, traditionally produced, and high-quality foods. Internationally award-winning artisan cheeses like Bayley Hazen Blue (Jasper Hill, VT) would have been unimaginable just forty years ago when American cheese meant Kraft Singles. Unfortunately the artisan cheese industry faces an existential regulatory threat. Over the past thirty years the US Food and Drug Administration (FDA) has edged toward an outright ban on raw milk cheeses. Their assault on traditional cheesemaking goes beyond a debate about raw milk safety; the FDA has also attempted to ban the use of wooden boards, the use of ash in cheese ripening, and has set stringent microbiological criteria that many artisan cheeses cannot meet. The David versus Goliath existence of small producers fighting crushing regulations is true in parts of Europe as well, where beloved creameries are going belly-up or being bought out because they can't comply with EU health ordinances. Centuries-old cheese styles like Fourme d'Ambert and Cantal are nearing extinction, leading Prince Charles to decry the "bacteriological correctness" of European regulators. The dirty secret is that Listeria and other bacterial outbreaks occur in pasteurized cheeses more often than in raw milk cheeses, and traditional processes like ash-ripening have been proven safe. In Ending the War on Artisan Cheese, Dr. Catherine Donnelly forcefully defends traditional cheesemaking, while exposing government actions in the United States and abroad designed to take away food choice under the false guise of food safety. This book is fundamentally about where and how our food is produced, the values we place on methods of food production, and how the roles of tradition, heritage, and quality often conflict with advertising, politics, and profits in influencing our food choices.
Author: Clementine Paddleford
Publisher: Rizzoli Publications
ISBN: 0847837475
Category : Cooking
Languages : en
Pages : 850
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Book Description
The first and greatest book of regional American cuisine, now revised for today’s home cook. Imagine a person with the culinary acumen of Julia Child, the inquisitiveness of Margaret Mead, and the daring of Amelia Earhart. This is Clementine Paddleford, America’s first food journalist. In the 1930s, Paddleford set out to do something no one had done before: chronicle regional American food. Writing for the New York Herald Tribune, Gourmet, and This Week, she crisscrossed the nation, piloting a propeller plane, to interview real home cooks and discover their local specialties. The Great American Cookbook is the culmination of Paddleford’s career. A best seller when first published in 1960 as How America Eats, this coveted classic has been out of print for thirty years. Here are more than 500 of Paddleford’s best recipes, all adapted for contemporary kitchens. From New England there is Real Clam Chowder; from the South, Fresh Peach Ice Cream; from the Southwest, Albondigas Soup; from California, Arroz con Pollo. Behind all the recipes are extraordinary stories, which make this not just a cookbook but also a portrait of America.
Author: Max McCalman
Publisher: Clarkson Potter
ISBN: 0307406482
Category : Cooking
Languages : en
Pages : 386
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Book Description
Maître fromager Max McCalman, author of The Cheese Plate and Cheese, is steeped in the world of artisanal cheeses like no one else. In Mastering Cheese, he shares the wealth of his expertise to help cheese lovers on their path to connoisseurship. After years of teaching courses for amateurs at the Artisanal Premium Cheese Center, where he is Dean of Curriculum, McCalman has developed a compelling set of classes for understanding and ex-periencing cheese. A full master's course in a book, Mastering Cheese covers the world of cheese in twenty-two distinct lessons, featuring tasting plates that deliciously demonstrate key topics. For example, a chapter titled "Stunning Stinkers" explains why some of the strongest-smelling cheeses can be among the best tasting and then recommends several stars of this category. Learn about the issues facing real raw-milk cheeses and then go out and taste the differences between these cheeses and those made with pasteurized milk. For the first time in any of his books, McCalman includes extensive information on the modern artisanal cheese revolution in the United States and prominently features these artisans and their products alongside the famous cheeses of Italy, France, Spain, and the United Kingdom. Complete with helpful charts and an invaluable index of more than 300 cheeses, Mastering Cheese is the definitive course that you can use in your own home to pursue your passion for cheese.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 394
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Book Description
Author: United States. Dept. of Agriculture
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 950
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Book Description
