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Author: Jim Harrison
Publisher: Atlantic Books
ISBN: 1611859387
Category : Cooking
Languages : en
Pages : 296
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Book Description
A classic collection full of salty wisdom, from 'the Henry Miller of food writing' ( Wall Street Journal) and author of Legends of the Fall. Food is an extreme sport for Jim Harrison. As a seven-month old baby he was found chewing the leather binding of the family Bible with 'its slightly beefy flavour'; from then on, when he didn't have his nose in a book he could be found eating - everything. The Raw and the Cooked collects his musings on meat, marinades and a million other things besides, from the man who likes to wrestle his dinner to the ground then wash it down with a really good 1967 Latour.
Author: Jim Harrison
Publisher: Atlantic Books
ISBN: 1611859387
Category : Cooking
Languages : en
Pages : 296
Get Book Here
Book Description
A classic collection full of salty wisdom, from 'the Henry Miller of food writing' ( Wall Street Journal) and author of Legends of the Fall. Food is an extreme sport for Jim Harrison. As a seven-month old baby he was found chewing the leather binding of the family Bible with 'its slightly beefy flavour'; from then on, when he didn't have his nose in a book he could be found eating - everything. The Raw and the Cooked collects his musings on meat, marinades and a million other things besides, from the man who likes to wrestle his dinner to the ground then wash it down with a really good 1967 Latour.
Author: Richard Wrangham
Publisher: Profile Books
ISBN: 1847652107
Category : Science
Languages : en
Pages : 318
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Book Description
In this stunningly original book, Richard Wrangham argues that it was cooking that caused the extraordinary transformation of our ancestors from apelike beings to Homo erectus. At the heart of Catching Fire lies an explosive new idea: the habit of eating cooked rather than raw food permitted the digestive tract to shrink and the human brain to grow, helped structure human society, and created the male-female division of labour. As our ancestors adapted to using fire, humans emerged as "the cooking apes". Covering everything from food-labelling and overweight pets to raw-food faddists, Catching Fire offers a startlingly original argument about how we came to be the social, intelligent, and sexual species we are today. "This notion is surprising, fresh and, in the hands of Richard Wrangham, utterly persuasive ... Big, new ideas do not come along often in evolution these days, but this is one." -Matt Ridley, author of Genome
Author: Claude Lévi-Strauss
Publisher: University of Chicago Press
ISBN: 9780226474878
Category : Religion
Languages : en
Pages : 420
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Book Description
"Lévi-Strauss is a French savant par excellence, a man of extraordinary sensitivity and human wisdom . . . a deliberate stylist with profound convictions and convincing arguments. . . . [The Raw and the Cooked] adds yet another chapter to the tireless quest for a scientifically accurate, esthetically viable, and philosophically relevant cultural anthropology. . . . [It is] indispensable reading."—Natural History
Author: Claude Lévi-Strauss
Publisher: University of Chicago Press
ISBN: 9780226474960
Category : Social Science
Languages : en
Pages : 754
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Book Description
"The Naked Man is the fourth and final volume [of Mythologiques], written by the most influential and probably the most controversial anthropologist of our time. . . . Myths from North and South America are set side by side to show their transformations: in passing from person to person and place to place, a myth can change its content and yet retain its structural principles. . . . Apart from the complicated transformations discovered and the fascinating constructions placed on these, the stories themselves provide a feast."—Betty Abel, Contemporary Review "Lévi-Strauss uses the structural method he developed to analyze and 'decode' the mythology of native North Americans, focusing on the area west of the Rockies. . . . [The author] takes the opportunity to refute arguments against his method; his chapter 'Finale' is a defense of structural analysis as well as the closing statement of this four-volume opus which started with an 'Ouverture' in The Raw and the Cooked."—Library Journal "The culmination of one of the major intellectual feats of our time."—Paul Stuewe, Quill and Quire
Author: Susan Powers
Publisher: Simon and Schuster
ISBN: 1620874628
Category : Cooking
Languages : en
Pages : 286
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Book Description
When Susan Powers started eating at least 80 percent raw, she suddenly had more energy, a healthy glow, mental clarity, and was miraculously rid of pesky irritants like acid reflux. Now anyone can enjoy healthy raw food with the hundreds of amazing, quick-to-create recipes in Rawmazing. You’ll soon realize how easy it is to incorporate raw food into your diet regularly in order to improve your inner health and outer beauty. Even your skeptic friends and family will be converted by the tasty, easily prepared recipes. Powers focuses on the basics of storing raw food, soaking nuts, and how best to utilize frozen vegetables and fruit. Inside you’ll find everything you need to add raw meals and snacks to your diet: - The necessary kitchen equipment to make prepping delicious raw meals fun and easy - Helpful hints that break down how to dehydrate food and what produce to buy seasonally - Instructions for creating your own go-to raw foods pantry - Main ingredient and substitution lists for easy shopping - Recipes for everything from drinks, breakfast, and appetizers, to main dishes, desserts, and more! If cooking destroys the vital and essential nutrients that our bodies need, then raw food provides the maximum amount of nutrients per meal. Get on track to a healthier, more attractive, longer-living you with Rawmazing!
Author: Judita Wignall
Publisher: Quarto Publishing Group USA
ISBN: 1610588231
Category : Cooking
Languages : en
Pages : 177
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Book Description
Find Your Balance. Simply. Fresh, raw foods can nourish your body, calm your cravings, and energize you. And with raw food chef Judita Wignall's Raw & Simple, it's never been simpler to eat and live better. It's healthy, fun, and easy. Inside you'll find:No dehydrator necessary! Basic preparation techniques with easy-to-find ingredients100 delicious, simple recipes for breakfasts, soups, sides, starters, salads, main courses, snacks, and dessertsEasy fermented recipes to help improve your digestion and strengthen your immune systemNo processed foods, trans fats, refined sugars, artificial flavorings and colorings, or preservatives€”just real, wholesome foods, made simpleAll gluten-free recipes, with plenty of low-sugar optionsThe nutritional benefits to keeping foods as close to their natural state as possibleHow to get all of your essential nutrients from a raw dietTips and tricks for stocking your kitchen and living the raw lifestyleLifestyle and weight loss strategies to help you achieve vibrant healthMaking smart, delicious food choices in a short amount of time is now easier than ever. Raw and Simple provides easy (and incredibly tasty!) recipes that will feed your body and spirit without requiring hours of prep work. Recipes include:Oatmeal Walnut Raisin Cookies, Apple Pie Smoothie, Winterland Salad, Cucumber Basil Soup, Creamy Kale Salad with Capers and Hazelnuts, Maple-Dijon Brussels Sprouts, Thai Veggie Noodles, Root Vegetable Slaw, Cherry-Hemp Muesli, Watermelon-Fennel-Mint Chiller, Strawberry Spinach Salad with Sweet Balsamic Vinaigrette, Colorful Cabbage Salad, Cauliflower Couscous, Carrot-Ginger Coconut Soup, Orange-Cranberry-Apple Relish, Herbed Pecan Pate, Orange-Almond TrufflesRaw food chef and instructor Judita Wignall fully integrates her raw food platform with holistic health and wellness. It's not just about food€”it's about feeding your whole body and fueling your life!
Author: Giovanni Boccaccio
Publisher: Penguin UK
ISBN: 0141964960
Category : Fiction
Languages : en
Pages : 99
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Book Description
Ten young Florentines take refuge in the countryside from the Black Death and tell stories to pass the time. From the unfaithful wife who unwittingly eats her lover’s heart to the sly peasant plotting to seduce a whole nunnery, these are tales of lust, adventure and unexpected twists of fate. United by the theme of love, the writings in the Great Loves series span over two thousand years and vastly different worlds. Readers will be introduced to love’s endlessly fascinating possibilities and extremities: romantic love, platonic love, erotic love, gay love, virginal love, adulterous love, parental love, filial love, nostalgic love, unrequited love, illicit love, not to mention lost love, twisted and obsessional love....
Author: Michael Pollan
Publisher: Penguin
ISBN: 0143125338
Category : Social Science
Languages : en
Pages : 481
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Book Description
Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, How to Change Your Mind, and This is Your Mind on Plants explores the previously uncharted territory of his own kitchen in Cooked. "Having described what's wrong with American food in his best-selling The Omnivore's Dilemma (2006), New York Times contributor Pollan delivers a more optimistic but equally fascinating account of how to do it right. . . . A delightful chronicle of the education of a cook who steps back frequently to extol the scientific and philosophical basis of this deeply satisfying human activity." —Kirkus (starred review) Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of "transformations" that occur in cooking. Directed by Oscar-winning filmmaker Alex Gibney and starring Michael Pollan, Cooked teases out the links between science, culture and the flavors we love. In Cooked, Pollan discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.
Author: Jim Harrison
Publisher: Grove/Atlantic, Inc.
ISBN: 080218944X
Category : Literary Collections
Languages : en
Pages : 291
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Book Description
An essay collection from “the Henry Miller of food writing” and New York Times–bestselling author of The Raw and the Cooked (The Wall Street Journal). Jim Harrison was beloved for his untamed prose and larger-than-life appetite. Collecting many of his most entertaining and inspired food pieces for the first time, A Really Big Lunch “brings him roaring to the page again in all his unapologetic immoderacy, with spicy bon mots and salty language augmented by family photographs” (NPR). From the titular New Yorker article about a French lunch that went to thirty-seven courses, to essays on the relationship between hunter and prey, or the obscure language of wine reviews, A Really Big Lunch is shot through with Harrison’s aperçus and delight in the pleasures of the senses. Between the lines the pieces give glimpses of Harrison’s life over the last three decades. Including articles that first appeared in Brick, Playboy, Kermit Lynch Wine Merchant, and more, as well as an introduction by Mario Batali, A Really Big Lunch offers “sage and succulent essays” for the literary gourmand (Shelf Awareness, starred review).
Author: Victoria Boutenko
Publisher: North Atlantic Books
ISBN: 1556438451
Category : Health & Fitness
Languages : en
Pages : 285
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Book Description
With eye-opening self-tests and questionnaires, this step-by-step guide will help you replace unhealthy eating patterns with a diet of fresh, raw foods Why do we overeat time and time again? Why do we make poor diet choices? Why is dieting so difficult? Using the latest scientific research and an open, conversational tone, 12 Steps to Raw Foods addresses these vital questions and explains the numerous benefits of choosing a diet of fresh—versus cooked—foods. But rather than simply praising the benefits of raw foods, this book offers helpful tips and coping techniques to form and maintain new, healthy patterns. Learn how to make a raw food restaurant card that makes dining with co-workers easy and enjoyable. Discover three magic sentences that enable you to refuse your mother-in-law’s apple pie without offending her. Find out how to sustain your chosen diet while traveling. These are only a few of the many scenarios that Boutenko outlines. Written in a convenient 12-step format, this book guides the reader through the most significant physical, psychological, and spiritual phases of the transition from cooked to raw foods. Embracing the raw food lifestyle is more than simply turning off the stove. Such a radical change in the way we eat affects all aspects of life. Boutenko touches on the human relationship with nature, the value of supporting others, and the importance of living in harmony with people who don’t share the same point of view on eating. Already a classic, this enhanced second edition is aimed at anyone interested in improving their health through diet.
