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Author: Sharon Cadwallader
Publisher:
ISBN: 9780140461923
Category : Cooking
Languages : en
Pages : 112
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Book Description
Author: Sharon Cadwallader
Publisher:
ISBN: 9780140461923
Category : Cooking
Languages : en
Pages : 112
Get Book Here
Book Description
Author: Sharon Cadwallader
Publisher:
ISBN: 9780395219843
Category : Cooking
Languages : en
Pages : 123
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Book Description
Author: Sharon Cadwallader
Publisher:
ISBN: 9780395137482
Category : Cookbooks
Languages : en
Pages : 120
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Book Description
Author: Anastasia Eden
Publisher: Kind Earth Publishing
ISBN: 9781916159204
Category :
Languages : en
Pages : 168
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Book Description
The Kind Earth Cookbook is a plant-based journey of extraordinary culinary delight where you'll find energising breakfasts, delectable snacks, vibrant salads, nourishing dips, scrumptious vegan burgers, main meals that everyone will love, and desserts to delight your soul.
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: John Markoff
Publisher: National Geographic Books
ISBN: 0735223947
Category : Biography & Autobiography
Languages : en
Pages : 0
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Book Description
Told by one of our greatest chroniclers of technology and society, the definitive biography of iconic serial visionary Stewart Brand, from the Merry Pranksters and the generation-defining Whole Earth Catalog to the marriage of environmental consciousness and hacker capitalism and the rise of a new planetary culture—the story behind so many other stories Stewart Brand has long been famous if you know who he is, but for many people outside the counterculture, early computing, or the environmental movement, he is perhaps best known for his famous mantra “Stay Hungry. Stay Foolish.” Steve Jobs’s endorsement of these words as his code to live by is fitting; Brand has played many roles, but one of the most important is as a model for how to live. The contradictions are striking: A blond-haired WASP with a modest family inheritance, Brand went to Exeter and Stanford and was an army veteran, but in California in the 1960s he became an artist and a photographer in the thick of the LSD revolution. While tripping on acid on the roof of his building, he envisioned how valuable it would be for humans to see a photograph of the planet they shared from space, an image that in the end landed on the cover of his Whole Earth Catalog, the defining publication of the counterculture. He married a Native American woman and was committed to protecting indigenous culture, which connected to a broader environmentalist mission that has been a through line of his life. At the same time, he has outraged purists because of his pragmatic embrace of useful technologies, including nuclear power, in the fight against climate change. The famous tagline promise of his catalog was “Access to Tools”; with rare exceptions he rejected politics for a focus on direct power. It was no wonder, then, that he was early to the promise of the computer revolution and helped define it for the wider world. Brand's life can be hard to fit onto one screen. John Markoff, also a great chronicler of tech culture, has done something extraordinary in unfolding the rich, twisting story of Brand’s life against its proper landscape. As Markoff makes marvelously clear, the streams of individualism, respect for science, environmentalism, and Eastern and indigenous thought that flow through Brand’s entire life form a powerful gestalt, a California state of mind that has a hegemonic power to this day. His way of thinking embraces a true planetary consciousness that may be the best hope we humans collectively have.
Author: Jeff Crump
Publisher: Random House Canada
ISBN: 0307362809
Category : Cooking
Languages : en
Pages : 619
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Book Description
Cook your “greenest” meal: Earth to Table inspires local and sustainable eating in every mouth-watering recipe. There is nothing more delicious than a tomato still warm from the sun. Though that is easy to forget when we are surrounded by food shipped to our supermarkets from around the world, the healthiest and most delicious food often comes from farmers and artisans just down the road. In Earth to Table, renowned chefs Jeff Crump and Bettina Schormann remind us of the relationship between local eating and taste, and demonstrate how you can reduce your carbon footprint without diminishing your enjoyment of food. Bringing together stories of the passage of seasons on the farm; how-to sections; stunning photographs; and, of course, creative and delectable recipes that will leave anyone wondering why they ever considered eating a tomato in February.
Author: Amy Chaplin
Publisher: Artisan
ISBN: 1579658024
Category : Cooking
Languages : en
Pages : 401
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Book Description
Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named one of the Best Cookbooks of the Year / Best Cookbooks to Give as Gifts in 2019 by the New York Times, Washington Post, Bon Appétit, Martha Stewart Living, Epicurious, and more Named one of the Best Healthy Cookbooks of 2019 by Forbes “Gorgeous. . . . This is food that makes you feel invincible.” —New York Times Book Review Eating whole foods can transform a diet, and mastering the art of cooking these foods can be easy with the proper techniques and strategies. In 20 chapters, Chaplin shares ingenious recipes incorporating the foods that are key to a healthy diet: seeds and nuts, fruits and vegetables, whole grains, and other plant-based foods. Chaplin offers her secrets for eating healthy every day: mastering some key recipes and reliable techniques and then varying the ingredients based on the occasion, the season, and what you’re craving. Once the reader learns one of Chaplin’s base recipes, whether for gluten-free muffins, millet porridge, or baked marinated tempeh, the ways to adapt and customize it are endless: change the fruit depending on the season, include nuts or seeds for extra protein, or even change the dressing or flavoring to keep a diet varied. Chaplin encourages readers to seek out local and organic ingredients, stock their pantries with nutrient-rich whole food ingredients, prep ahead of time, and, most important, cook at home.
Author: Pat Martin
Publisher: Clarkson Potter
ISBN: 1984826123
Category : Cooking
Languages : en
Pages : 321
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Book Description
“The most important book on cooking over live fire in decades. Life of Fire illuminates it all, from coal beds, to home-built pits (in minutes!) to simple, delicious, recipes and enough whole hog know-how to impress the weekend warriors without intimidating newcomers.”—Andrew Zimmern ONE OF THE BEST COOKBOOKS OF THE YEAR: Saveur One of the few pitmasters still carrying the torch of West Tennessee whole-hog barbecue, Nashville’s Pat Martin has studied and taught this craft for years. Now he reveals all he knows about the art of barbecue and live fire cooking. Through beautiful photography and detailed instruction, the lessons start with how to prepare and feed a fire—what wood to use, how to build a pit or a grill, how to position it to account for the weather—then move into cooking through all the stages of that fire’s life. You’ll sear tomatoes for sandwiches and infuse creamed corn with the flavor of char from the temperamental, adolescent fire. Next, you’ll grill chicken with Alabama white sauce over the grown-up fire, and, of course, you’ll master pit-cooked whole hog, barbecue ribs, turkey, pork belly, and pork shoulder over the smoldering heat of mature coals. Finally, you’ll roast vegetables buried in white ash, and you’ll smoke bacon and country hams in the dying embers of the winter fire. For Pat Martin, grilling, barbecuing, and smoking is a whole lifetime’s worth of practice and pleasure—a life of fire that will transform the way you cook.
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Languages : en
Pages :
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