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Author: Diane E. McGee
Publisher: University of Toronto Press
ISBN: 9780802085764
Category : Literary Criticism
Languages : en
Pages : 236
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Book Description
The author proposes that the depiction of meals has particular significance and resonance for women writers, and that these presentations of meals reflect larger concerns about women's domestic and public roles in a time of social and cultural change.
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: Tamar Adler
Publisher: Simon and Schuster
ISBN: 1439181896
Category : Cooking
Languages : en
Pages : 272
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Book Description
In An Everlasting Meal, Tamar Adler has written a book that “reads less like a cookbook than like a recipe for a delicious life” (New York magazine). In this meditation on cooking and eating, Tamar Adler weaves philosophy and instruction into approachable lessons on feeding ourselves well. An Everlasting Meal demonstrates the implicit frugality in cooking. In essays on forgotten skills such as boiling, suggestions for what to do when cooking seems like a chore, and strategies for preparing, storing, and transforming ingredients for a week’s worth of satisfying, delicious meals, Tamar reminds us of the practical pleasures of eating. She explains what cooks in the world’s great kitchens know: that the best meals rely on the ends of the meals that came before them. With that in mind, she shows how we often throw away the bones, skins, and peels we need to make our food both more affordable and better. She also reminds readers that almost all kitchen mistakes can be remedied. Summoning respectable meals from the humblest ingredients, Tamar breathes life into the belief that we can start cooking from wherever we are, with whatever we have. An empowering, indispensable work, An Everlasting Meal is an elegant testimony to the value of cooking.
Author: Laurie Colwin
Publisher: Open Road Media
ISBN: 1497673801
Category : Cooking
Languages : en
Pages : 182
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Book Description
A delectable mix of essays and recipes from the critically acclaimed writer: “As much memoir as cookbook and as much about eating as cooking” (The New York Times Book Review). In this delightful celebration of food, family, and friends, one of America’s most cherished kitchen companions shares her lifelong passion for cooking and entertaining. Interweaving essential tips and recipes with hilarious stories of meals both delectable and disastrous, Home Cooking is a masterwork of culinary memoir and an inspiration to novice cooks, expert chefs, and food lovers everywhere. From veal scallops sautéed on a hot plate in her studio apartment to home-baked bread that is both easy and delicious, Colwin imparts her hard-earned secrets with wit, empathy, and charm. She advocates for simple dishes made from fresh, organic ingredients, and counsels that even in the worst-case scenario, there is always an elegant solution: dining out. Highly personal and refreshingly down-to-earth, Laurie Colwin’s irresistible ode to domestic pleasures is a must-have for anyone who has ever savored the memory of a mouthwatering meal. This ebook features an illustrated biography of Laurie Colwin including rare photos and never-before-seen documents from the author’s estate.
Author: Sasha Martin
Publisher: National Geographic Books
ISBN: 1426213751
Category : Cooking
Languages : en
Pages : 356
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Book Description
Witty, warm, and poignant, food blogger Sasha Martin's memoir about cooking her way to happiness and self-acceptance is a culinary journey like no other. Over the course of 195 weeks, food writer and blogger Sasha Martin set out to cook—and eat—a meal from every country in the world. As cooking unlocked the memories of her rough-and-tumble childhood and the loss and heartbreak that came with it, Martin became more determined than ever to find peace and elevate her life through the prism of food and world cultures. From the tiny, makeshift kitchen of her eccentric, creative mother, to a string of foster homes, to the house from which she launched her own cooking adventure, Martin's heartfelt, brutally honest memoir reveals the power of cooking to bond, to empower, and to heal—and celebrates the simple truth that happiness is created from within. "This beautifully written book is both poignant and uplifting. Not to mention delicious. It's an amazing family tale that reminds me of The Glass Castle, but with more food. And not just any food: We're talking cinnamon raisin pizza." —A.J. Jacobs, author of The Year of Living Biblically "Life From Scratch is an unconventional love story. This beautiful book begins with the quest of cooking a meal from every country—a noble feat of it's own!—but then turns it into something far beyond a kitchen adventure. Be prepared to be changed as you experience Sasha's journey for yourself." —Chris Guillebeau, author of The Happiness Pursuit
Author: Molly O'Neill
Publisher: National Geographic Books
ISBN: 1598530410
Category : Cooking
Languages : en
Pages : 0
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Book Description
In this groundbreaking anthology, celebrated food writer Molly O’Neill gathers the very best from over 250 years of American culinary history. This literary feast includes classic accounts of iconic American foods: Henry David Thoreau on the delights of watermelon; Herman Melville, with a mouth-watering chapter on clam chowder; H. L. Mencken on the hot dog; M. F. K. Fisher in praise of the oyster; Ralph Ellison on the irresistible appeal of baked yam; William Styron on Southern fried chicken. American writers abroad, like A. J. Liebling, Waverly Root, and Craig Claiborne, describe the revelations they found in foreign restaurants; travellers to America, including the legendary French gourmet J. A. Brillat-Savarin, discover such native delicacies as turkey, Virginia barbecue, and pumpkin pie. Great chefs and noted critics discuss their culinary philosophies and offer advice on the finer points of technique; home cooks recount disasters and triumphs. A host of eminent American writers, from Nathaniel Hawthorne, Harriet Beecher Stowe, and Walt Whitman to Thomas Wolfe, Willa Cather, and Langston Hughes, add their distinctive viewpoints to the mix. American Food Writing celebrates the astonishing variety of American foodways, with accounts from almost every corner of the country and a host of ethnic traditions: Dutch, Cuban, French, Italian, Jewish, Chinese, Irish, Indian, Scandinavian, Native American, African, English, Japanese, and Mexican. A surprising range of subjects and perspectives emerge, as writers address such topics as fast food, hunger, dieting, and the relationship between food and sex. James Villas offers a behind-the-scenes look at gourmet dining through a waiter’s eyes; Anthony Bourdain recalls his days at the Culinary Institute of America; Julia Child remembers the humble beginnings of her much-loved television series; Nora Ephron chronicles internecine warfare among members of the “food establishment”; Michael Pollan explores what the label “organic” really means. Throughout the anthology are more than fifty classic recipes, selected after extensive research from cookbooks both vintage and modern, and certain to instruct, delight, and inspire home chefs.
Author: Diane E. McGee
Publisher: University of Toronto Press
ISBN: 9780802085764
Category : Literary Criticism
Languages : en
Pages : 236
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Book Description
The author proposes that the depiction of meals has particular significance and resonance for women writers, and that these presentations of meals reflect larger concerns about women's domestic and public roles in a time of social and cultural change.
Author: Silvia Killingsworth
Publisher: Mariner Books
ISBN: 0358344581
Category : Cooking
Languages : en
Pages : 271
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Book Description
The year's top food writing from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country. "These are stories about culture," writes J. Kenji López-Alt in his introduction. "About how food shapes people, neighborhoods, and history." This year's Best American Food Writing captures the food industry at a critical moment in history -- from the confrontation of abusive kitchen culture, to the disappearance of the supermarkets, to the rise and fall of celebrity chefs, to the revolution of baby food. Spanning from New York's premier restaurants to the chile factories of New Mexico, this collection lifts a curtain on how food arrives on our plates, revealing extraordinary stories behind what we eat and how we live. THE BEST AMERICAN FOOD WRITING 2020 INCLUDES BURKHARD BILGER, KAT KINSMAN, LAURA HAYES, TAMAR HASPEL, SHO SPAETH, TIM MURPHY and others
Author: Debra EatQuestNYC
Publisher: Hyperink Inc
ISBN: 1614640084
Category : Business & Economics
Languages : en
Pages : 73
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Book Description
WORDS FROM THE AUTHOR Greetings, my fellow foodophile-wordsmith! Let me tell you why I wrote this book and how you can start a writing career through your excitement for food and desire to help others enjoy life. I love food. To me, it defines important events, the course of travels and cultural experiences. I wanted to tell the story of food and share it with others so they could grow their own memories and passions. I began devouring books on food (get it?) to see how others told the story. The great Julia Child was not just a food expert; she was a word expert who taught and entertained generations with her marvelous writings. I knew I wanted to be a food writer, but I didn't know how to get started. Fortunately, chat rooms on the Internet were a growing phenomenon at the time, so I was able talk, share and listen in food communities. It was a slow learning process. Fortunately as well, I met the food editor of a major magazine who gave me invaluable advice about the business of food writing. Note the word "fortunately" in my account, as in "I was lucky..." or "I stumbled across..." Forget luck and stumbling. I want you to have a faster and smarter start to your food writing career. My book will show you how to become a food writer. As I mentioned, you'll read about my dumb luck and stumbles. You'll also see the things I got right and the techniques I use today as a professional food writer and publisher of eatquestnyc.com. You'll understand how to translate a great meal into great writing by crafting your authentic voice and avoiding clichéd and vague language. Step-by-step checklists will make sure you don't miss a single crucial detail about meals and restaurants. You'll learn how to use social media and blogging to spot trends and increase your influence. And you'll find out where the job opportunities are, how much they pay and what you have to do to win over editors and get assignments. Combining food and writing is a recipe (couldn't help it) for a unique career and one heck of a good time. Good luck! WHAT'S IN THE BOOK + A detailed breakdown of each part of a review - food, wine, service and ambiance + What a day in the life of a food writer is like + Step-by-step guide for starting a food blog + Sites, books, Twitter users and more resources for aspiring food writers + 2 sample restaurant reviews HERE ARE THE THINGS YOU'LL LEARN + The food writing industry: the many types of publications, blogs and online communities where food writers can ply their trade. + Becoming a successful food writer: the personal qualities and daily routines required to write about food and the places where it is served. Do you have what it takes? + Good writing: discover your voice and the discipline required for vivid, informative writing. + Lifestyle: the daily activities and 24/7 attitude you'll need to succeed. + Reviewing restaurants: the checklist that will ensure your reviews are comprehensive and captivating. Your readers need to know EVERYTHING! + Your portfolio: creating a body of work that shows off your talent and versatility. + Getting assignments: the techniques and tools you need to impress editors and get work. + Social media: using a wide range of social media to track trends and build your own following. + Starting a food blog: establishing your online presence as a food writer. Want to know the best time of the week to post for maximum readership? Read the book to find out!
Author: Beverly J. Moss
Publisher: Routledge
ISBN: 1135620083
Category : Education
Languages : en
Pages : 285
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Book Description
This edited volume explores the nature of writing groups inside and outside the academic environment. For writing instructors, writing center directors & scholars researching writing groups.
Author: Pablo Calvi
Publisher: Springer Nature
ISBN: 3031566343
Category :
Languages : en
Pages : 334
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Book Description
