Author: Gary Paul Nabhan
Publisher: Chelsea Green Publishing
ISBN: 1933392894
Category : Cooking
Languages : en
Pages : 593
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Book Description
This work represents a dramatic call to recognize, celebrate, and conserve the great diversity of foods that give North America the distinctive culinary identity that reflects its multi-cultural heritage. Included are recipes and folk traditions associated with 100 of the continent's rarest food plants and animals.
Author: Lee van der Voo
Publisher: Macmillan
ISBN: 1250079101
Category : Business & Economics
Languages : en
Pages : 287
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Book Description
The U.S. is privatizing the ocean, wreaking havoc on the seas and on fishing towns. Some people believe it is worth it
Author: Richard G. Newton
Publisher:
ISBN:
Category : Alaska
Languages : en
Pages : 68
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Book Description
Author: Nora Dauenhauer
Publisher: University of Washington Press
ISBN: 9780295968506
Category : Literary Criticism
Languages : en
Pages : 612
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Book Description
A compendium of Tlingit oratory recorded in performance, featuring Tlingit texts with facing English translations and detailed annotations; photographs of the orators and the settings in which the speeches were delivered; and biographies of the elders. Most speeches were recorded on Canada's Northwest Coast, primarily in British Columbia, between 1968 and 1988, but two date from 1899. Includes references and glossary.
Author: Sandor Ellix Katz
Publisher: Chelsea Green Publishing
ISBN: 1645020355
Category : Cooking
Languages : en
Pages : 354
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Book Description
From James Beard Award winner and New York Times–bestselling author of The Art of Fermentation: the recipes, processes, cultural traditions, and stories from around the globe that inspire Sandor Katz and his life’s work—a cookbook destined to become a modern classic essential for every home chef. "Sandor’s life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination."—David Zilber, chef, fermenter, food scientist, and coauthor of The Noma Guide to Fermentation "Sandor Katz transposes his obsession with one of mankind’s foundational culinary processes into a cookbook-cum-travelogue."—The New York Times "There is perhaps nobody more broadly knowledgeable and contagiously curious about the world’s fermentation traditions than the effervescent Sandor Katz."—Civil Eats "It’s a fantastic read for anyone."—Food52 For the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he’s gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji. In his latest book, Sandor Katz’s Fermentation Journeys, Katz takes readers along with him to revisit these special places, people, and foods. This cookbook goes far beyond mere general instructions and explores the transformative process of fermentation through: Detailed descriptions of traditional fermentation techniques Celebrating local customs and ceremonies that surround particular ferments Profiles of the farmers, business owners, and experimenters Katz has met on his journeys It contains over 60 recipes for global ferments, including: Chicha de jora (Ecuador) Misa Ono’s Shio-koji, or salt koji (Japan) Doubanjiang (China) Efo riro spinach stew (Nigeria) Whole sour cabbages (Croatia) Chucula hot chocolate (Colombia) Sandor Katz’s Fermentation Journeys reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz’s work through the years—from Wild Fermentation to The Art of Fermentation to Fermentation as Metaphor—this book reflects the enduring passion and accumulated wisdom of this unique man, who is arguably the world’s most experienced and respected advocate of all things fermented. "The Godfather of the Fermentation Revival . . . [Katz is] a globe-trotting mascot for the power of bacteria and yeast to create delicious food."—GQ "This international romp is funky in the best of ways."—Publishers Weekly “Fascinating and full of delicious stuff. . . . I’m psyched to cook from this book.”—Francis Lam, The Splendid Table "[Katz is] rock in the fermentation world and a true inspiration of mine . . . making fermentation approachable and fun (as it should be)."—Brad Leone, Bon Appétit More Praise for Sandor Katz: "His teachings and writings on fermentation have changed lives around the world."—BBC “The fermentation movement’s guru.”—USA Today “A fermentation master.”—The Wall Street Journal
Author: Evelyn Beilenson
Publisher: Peter Pauper Press, Inc.
ISBN: 144131105X
Category : Cooking
Languages : en
Pages : 93
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Book Description
Carpe Kitchen! The door of the Peter Pauper vault has swung open to release our legendary old-school cookbooks...for your e-reader!Sup on American history with this quirky and engaging cookbook, featuring dishes enjoyed at iconic sites from the Mississippi to the Pacific! Savor the Chili Con Carne served at the Alamo, or a bowl of Almond Chow Mein from San Francisco's Chinatown. Dig into a bowl of the "Sonofabitch Stew" (an intriguing mixture of beef, liver, and heart) that cowboys ate with gusto on the go, and referred to as "Sonofagun Stew" in polite society. Whip up the Berry Soup invented by the Sioux in the Greater Yellowstone Area. With a mixture of traditional 19th-century recipes and more modern adaptations, this fascinating collection will inspire you to don your cowboy hat and start cooking! Westward Ho!
Author: Emma Teal Laukitis
Publisher: Sasquatch Books
ISBN: 1632174340
Category : Cooking
Languages : en
Pages : 11
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Book Description
"A cookbook that celebrates abundance, and pays tribute to precious landscapes that offer us such satisfying meals." Food & Wine magazine Follow the Salmon Sisters as they celebrate the seasons through the food, traditions, and rituals of their Alaskan home. Lush photography, charming illustrations, 60 comforting recipes, and 35 traditions showcase and honor the untamed spirit, natural bounty, and seasonal rhythms of land and sea. Open up the rich pages of Harvest & Heritage and step into another world. A landscape dotted with berries, wildflowers, and moose, an ocean rich with salmon, seafood, and kelp. A place of resilience and cherished traditions. While the landscape is vast, the community is tight-knit. This is the world of the Salmon Sisters and they are inviting you to join them through a year of changing seasons and comforting rituals. And yes, deeply satisfying food. The cookbook is organized by season. In each section, readers will find: Recipes ideal for the home cook Illustrated rituals and traditions Stories from Alaskan women on living and eating well A Solstice or Equinox menu to celebrate the seasonal harvest Expansive and intimate photography The recipes and projects are delicious and satisfying. For example, forage spruce tips and make Spruce Tip Ice Cream. Jig for a halibut and then make Halibut Burgers with Wild Chimichurri. Emma Teal Laukitis and Claire Neaton, aka the Salmon Sisters, grew up on a homestead in Alaska's remote Aleutian Islands, and they make their livelihood harvesting wild seafood from the pristine, bountiful waters around them. This luxe hardcover reflects their values and vision, with delicious recipes and lovely traditions that is seasonal eating and living at its best.
Author: Mike Miller
Publisher: Rowman & Littlefield
ISBN: 0762752017
Category : Travel
Languages : en
Pages : 305
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Book Description
Discover the rich landscape and scenic beauty of Alaska's Inside Passage, including Skagway, Haines, Juneau, Sitka, Petersburg, Wrangell, and Ketchikan. Alaska's Southeast details the region's history, culture, geography, and flora and fauna. It also provides extensive information on when to go, what to bring, how to get there and how to get around, where to eat, and where to stay. With more than 10 million acres of forest, 1,000 islands, 10,000 miles of shoreline, 50 to 70 major glaciers, and thousands of brown bears and eagles, Alaska's Southeast offers much to be explored.
Author: Al Brookman
Publisher: Alaska Northwest Books
ISBN: 9780882402635
Category : Biography & Autobiography
Languages : en
Pages : 172
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Book Description
Autobiography of Al Brookman, Sr., a commercial salmon troller in southeastern Alaska, told by a series of stories.
Author: Alaskans
Publisher: Alaska Northwest Books
ISBN:
Category : Cooking
Languages : en
Pages : 516
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Book Description
A classic collection of Alaskan recipes by the editors and friends of Alaska magazine.
