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Author: Tony Seichrist
Publisher:
ISBN: 9780984608904
Category : Cooking (Sausages)
Languages : en
Pages : 146
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Book Description
"Meat. Salt. Time., by Atlanta chef Tony Seichrist, is a tribute to salami master Cristiano Criminelli, whose artisan meats bring the true Italian tradition and taste to the United States. Cristiano is one of a 400-year-old line of salumi makers from Biella, Italy. Meat. Salt. Time. tells the story of how he came to America and how he crafts salami today, adhering to the same methods and philosophies passed down through his family's generations. Full of gorgeous photography and some delicious recipes, this book is for anyone who appreciates slow food, authentic salami, and the lifelong pursuit of perfection."--
Author: Tony Seichrist
Publisher:
ISBN: 9780984608904
Category : Cooking (Sausages)
Languages : en
Pages : 146
Get Book Here
Book Description
"Meat. Salt. Time., by Atlanta chef Tony Seichrist, is a tribute to salami master Cristiano Criminelli, whose artisan meats bring the true Italian tradition and taste to the United States. Cristiano is one of a 400-year-old line of salumi makers from Biella, Italy. Meat. Salt. Time. tells the story of how he came to America and how he crafts salami today, adhering to the same methods and philosophies passed down through his family's generations. Full of gorgeous photography and some delicious recipes, this book is for anyone who appreciates slow food, authentic salami, and the lifelong pursuit of perfection."--
Author: Alissa Timoshkina
Publisher: Interlink Books
ISBN: 9781623718053
Category : Cooking
Languages : en
Pages : 240
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Book Description
NEW IN PAPERBACK! A collection of delicious modern recipes from Siberia and beyond Salt & Time will transform perceptions of the food of the former Soviet Union, and especially Siberia—the crossroads of Eastern European and Central Asian cuisine—with 100 inviting recipes adapted for modern tastes and Western kitchens, and evocative storytelling to explain and entice. Why not try the restorative Solyanka fish soup (a famous Russian hangover cure), savor the fragrant Chicken with prunes or treat yourself to some Napoleon cake. In Alissa Timoshkina’s words: “Often we need distance and time, both to see things better and to feel closer to them. This is certainly true of the food of my home country, Russia—or Siberia, to be exact. When I think of Siberia, I hear the sound of fresh snow crunching beneath my feet. Today, whenever I crush sea salt flakes between my fingers as I cook, I think of that sound. In this book, I feature recipes that are authentic to Siberia, classic Russian flavor combinations and my modern interpretations. You will find dishes from the pre-revolutionary era and the Soviet days, as well as contemporary approaches—revealing a cuisine that is vibrant, nourishing, exciting and above all relevant no matter the time or the place.”
Author: Will Horowitz
Publisher: HarperCollins
ISBN: 0062427113
Category : Cooking
Languages : en
Pages : 482
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Book Description
A celebrated young chef hailed by the New York Times as a "fearless explorer," brings time-tested heritage techniques to the modern home kitchen. Executive chef and owner of New York City’s highly acclaimed Ducks Eatery and Harry & Ida’s, Will Horowitz is also an avid forager, fisherman, and naturalist. In Salt, Smoke, and Time, he explores ideas of self-reliance, sustainability, and seasonality, illuminating our connection to the natural world and the importance of preserving American stories and food traditions. Drawing from the recipes and methods handed down by our ancestors, Horowitz teaches today’s home cooks a variety of invaluable techniques, including curing & brining, cold smoking, canning, pickling, and dehydration. He provides an in-depth understanding of milk products, fishing, trapping seafood, hunting, butchering meat, cooking whole animals, foraging, and harvesting, and even offers tips on wild medicine. Horowitz takes traditional foods that have been enjoyed for generations and turns them into fresh new dishes. With Salt, Smoke, and Time, you’ll learn how to make his signature Jerky and a host of other sensational recipes, including Smoked Tomato and Black Cardamom Jam, Fermented Corn on the Cob with Duck Liver Butter, North Fork Clam Bake, Preserved Duck Breast & Mussels with Blood Orange, and Will’s Smoked Beef Brisket. Complete with step-by-step line drawings inspired by vintage Boy Scout and Field Guides and illustrated with beautiful rustic photos, Salt, Smoke, and Time is both a nostalgic study of our roots, and a handy guide for rediscovering self-reliance and independence in our contemporary lives.
Author: Samin Nosrat
Publisher: Simon and Schuster
ISBN: 1476753830
Category : Cooking
Languages : en
Pages : 480
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Book Description
Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.
Author: Helen Frost
Publisher: Macmillan + ORM
ISBN: 1250127076
Category : Juvenile Fiction
Languages : en
Pages : 207
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Book Description
Anikwa and James, twelve years old in 1812, spend their days fishing, trapping, and exploring together in the forests of the Indiana Territory. To Anikwa and his family, members of the Miami tribe, this land has been home for centuries. As traders, James's family has ties to the Miami community as well as to the American soldiers in the fort. Now tensions are rising—the British and American armies prepare to meet at Fort Wayne for a crucial battle, and Native Americans from surrounding tribes gather in Kekionga to protect their homeland. After trading stops and precious commodities, like salt, are withheld, the fort comes under siege, and war ravages the land. James and Anikwa, like everyone around them, must decide where their deepest loyalties lie. Can their families—and their friendship—survive? In Salt, Printz Honor author Helen Frost offers a compelling look at a difficult time in history. A Kirkus Reviews Best Book of 2013 A Frances Foster Book
Author: Mark Kurlansky
Publisher: Vintage Canada
ISBN: 030736979X
Category : History
Languages : en
Pages : 490
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Book Description
From the award-winning and bestselling author of Cod comes the dramatic, human story of a simple substance, an element almost as vital as water, that has created fortunes, provoked revolutions, directed economies and enlivened our recipes. Salt is common, easy to obtain and inexpensive. It is the stuff of kitchens and cooking. Yet trade routes were established, alliances built and empires secured – all for something that filled the oceans, bubbled up from springs, formed crusts in lake beds, and thickly veined a large part of the Earth’s rock fairly close to the surface. From pre-history until just a century ago – when the mysteries of salt were revealed by modern chemistry and geology – no one knew that salt was virtually everywhere. Accordingly, it was one of the most sought-after commodities in human history. Even today, salt is a major industry. Canada, Kurlansky tells us, is the world’s sixth largest salt producer, with salt works in Ontario playing a major role in satisfying the Americans’ insatiable demand. As he did in his highly acclaimed Cod, Mark Kurlansky once again illuminates the big picture by focusing on one seemingly modest detail. In the process, the world is revealed as never before.
Author: Dr. James DiNicolantonio
Publisher: Harmony
ISBN: 0451496973
Category : Health & Fitness
Languages : en
Pages : 274
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Book Description
What if everything you know about salt is wrong? A leading cardiovascular research scientist explains how this vital crystal got a negative reputation, and shows how to lower blood pressure and experience weight loss using salt. The Salt Fix is essential reading for everyone on the keto diet! We’ve all heard the recommendation: eat no more than a teaspoon of salt a day for a healthy heart. Health-conscious Americans have hewn to the conventional wisdom that your salt shaker can put you on the fast track to a heart attack, and have suffered through bland but “heart-healthy” dinners as a result. What if the low-salt dogma is wrong? Dr. James DiNicolantonio has reviewed more than five hundred publications to unravel the impact of salt on blood pressure and heart disease. He’s reached a startling conclusion: The vast majority of us don’t need to watch our salt intake. In fact, for most of us, more salt would be advantageous to our nutrition—especially for those of us on the keto diet, as keto depletes this important mineral from our bodies. The Salt Fix tells the remarkable story of how salt became unfairly demonized—a never-before-told drama of competing egos and interests—and took the fall for another white crystal: sugar. According to The Salt Fix, too little salt can: • Make you crave sugar and refined carbs • Send the body into semistarvation mode • Lead to weight gain, insulin resistance, type 2 diabetes, cardiovascular disease, chronic kidney disease, and increased blood pressure and heart rate But eating the salt you desire can improve everything, from your sleep, energy, and mental focus to your fitness, fertility, and sexual performance. It can even stave off common chronic illnesses, including heart disease. The Salt Fix shows the best ways to add salt back into your diet, offering his transformative five-step program for recalibrating your salt thermostat to achieve your unique, ideal salt intake. Science has moved on from the low-salt dogma, and so should you—your life may depend on it.
Author: Gleb Mamantov
Publisher: Springer Science & Business Media
ISBN: 9400938632
Category : Technology & Engineering
Languages : en
Pages : 538
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Book Description
Molten salts are of considerable significance to chemical technology. Applications range from the established ones, such as the production of aluminum, magnesium, sodium and fluorine, to those as yet to be fully exploited, such as molten salt batteries and fuel cells, catalysis, and solar energy. Molten salts are investigated for different purposes by many diverse techniques. There is a need to keep investigators working in different areas, such as metal production, power sources, and glass industry, aware of progress in various specialties, as well as to familiarize new research workers with the fundamental aspects of the broad field of molten salt _ chemistry. This volume constitutes the plenary lectures presented at the NATO Advanced Study Institute on Molten Salt Chemistry, Camerino, Italy, August 3-15, 1986. The fundamentals and several selected applications of molten salt chemistry were addressed. The major fundamental topics covered at this ASI were the structure of melts, thermodynamics of molten salt mixtures, theoretical and experimental studies of transport processes, metal-metal salt solutions, solvent properties of melt systems, acid-base effects in molten salt chemistry, electronic absorption, vibrational, and nuclear magnetic resonance spectroscopy of melt systems, electrochemistry and electroanalytical chemistry in molten salts, and organic chemistry in molten salts. The applied aspects of molten salt chemistry included the chemistry of aluminum production, electrodeposition using molten salts, and molten salt batteries and fuel cells.
Author: Robert Balgarnie
Publisher:
ISBN:
Category :
Languages : en
Pages : 394
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Book Description
Author: Monique Truong
Publisher: Houghton Mifflin Harcourt
ISBN: 0547524994
Category : Fiction
Languages : en
Pages : 297
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Book Description
A novel of Paris in the 1930s from the eyes of the Vietnamese cook employed by Gertrude Stein and Alice B. Toklas, by the author of The Sweetest Fruits. Viewing his famous mesdames and their entourage from the kitchen of their rue de Fleurus home, Binh observes their domestic entanglements while seeking his own place in the world. In a mesmerizing tale of yearning and betrayal, Monique Truong explores Paris from the salons of its artists to the dark nightlife of its outsiders and exiles. She takes us back to Binh's youthful servitude in Saigon under colonial rule, to his life as a galley hand at sea, to his brief, fateful encounters in Paris with Paul Robeson and the young Ho Chi Minh. Winner of the New York Public Library Young Lions Fiction Award A Best Book of the Year: New York Times, Village Voice, Seattle Times, Miami Herald, San Jose Mercury News, and others “An irresistible, scrupulously engineered confection that weaves together history, art, and human nature…a veritable feast.”—Los Angeles Times “A debut novel of pungent sensuousness and intricate, inspired imagination…a marvelous tale.”—Elle “Addictive…Deliciously written…Both eloquent and original.”—Entertainment Weekly “A mesmerizing narrative voice, an insider's view of a fabled literary household and the slow revelation of heartbreaking secrets contribute to the visceral impact of this first novel.”—Publishers Weekly, starred review
