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Feeding a Yen
by Calvin TrillinCalvin Trillin has never been a champion of the "continental cuisine" palaces he used to refer to as La Maison de la Casa House--nor of their successors, the trendy spots he calls "sleepy-time restaurants, where everything is served on a bed of something else." What he treasures is the superb local specialty. And he will go anywhere to find one.As it happens, some of Trillin's favorite dishes--pimientos de Padrón in northern Spain, for instance, or pan bagnat in Nice or posole in New Mexico--can't be found anywhere but in their place of origin. Those dishes are on his Register of Frustration and Deprivation. "On gray afternoons, I go over it," he writes, "like a miser who is both tantalizing and tormenting himself by poring over a list of people who owe him money." On brighter afternoons, he calls his travel agent. Trillin shares charming and funny tales of managing to have another go at, say, fried marlin in Barbados or the barbecue of his boyhood in Kansas City. Sometimes he returns with yet another listing for his Register--as when he travels to Ecuador for ceviche, only to encounter fanesca, a soup so difficult to make that it "should appear on an absolutely accurate menu as Potage Labor Intensive."We join the hunt for the authentic fish taco. We tag along on the "boudin blitzkrieg" in the part of Louisiana where people are accustomed to buying boudin and polishing it off in the parking lot or in their cars ("Cajun boudin not only doesn't get outside the state, it usually doesn't even get home"). In New York, we follow Trillin as he roams Queens with the sort of people who argue about where to find the finest Albanian burek and as he tries to use a glorious local specialty, the New York bagel, to lure his daughters back from California ("I understand that in some places out there if you buy a dozen wheat-germ bagels you get your choice of a bee-pollen bagel or a ginseng bagel free").Feeding a Yen is a delightful reminder of why New York magazine called Calvin Trillin "our funniest food writer."From the Hardcover edition.
The Big Oyster: History on the Half Shell
by Mark KurlanskyWhen Peter Minuit bought Manhattan for $24 in 1626 - his first New York real estate killing - he showed his shrewdness by also buying the oyster beds off tiny, nearby Oyster Island, renamed Ellis Island in 1770. From the Minuit purchase until centuries of pollution finally destroyed the beds in the 1920s, New York was a city known for its oysters: the 'Blue Points,' still produced by the Long Island town of the same name; the 'Rockaways' and 'East Rivers'; 'Sounds' from Staten Island; several Manhattan varieties, and even those from a celebrated area by what is now LaGuardia Airport. For centuries New York was world famous as an oyster centre, especially in the late 1800s, when Europe and America enjoyed a decades-long oyster craze. In Europe New York oysters were famous for both their size and durability. In a dubious endorsement, William Makepeace Thackeray said that eating a New York oyster was like eating a baby. When travellers visited New York, they not only wanted to eat the Coral oysters, they wanted to experience the famous New York oyster houses. While some houses were known for their elegance, the infamous slums such as Five-Points were notoriously disreputable. Due to a longstanding belief in the aphrodisiac quality of oysters, they were often associated with prostitution. In 1842, when the novelist Charles Dickens arrived in New York, he could not conceal his eagerness to find and experience the fabled oyster cellars of New York City's slums. The Big Oyster is the history of the city as told through its celebrated bivalve. It is a gastronomic history revealing four centuries of culinary evolution and food trends in a city that has always been a gastronomic trendsetter. But it is also an economic history, examining the enormous impact of transportation innovations - the Erie Canal, the railroad, and clipper ship - that completely changed urban living and food and also accounted for the growth of a thriving international oyster trade.
Dinner with Dad
by Cameron StracherA devoted wife, two bright children, a gorgeous home in a nice Connecticut suburb, an ample income as a successful lawyer: By all accounts, Cameron Stracher is living the American dream. Problem is, thanks to a crazy work schedule, he’s never home to enjoy it. So Cameron makes a bold decision: For the next year he’ll be home by six o’clock at least five days a week to sit down to a real family dinner–and he’ll even help cook that dinner himself. But as this daring adventure gets under way, it becomes ...
Hungry for Paris: The Ultimate Guide to the City's 102 Best Restaurants
by Alexander LobranoIf you're passionate about eating well during your next trip to Paris, you couldn't ask for a better travel companion than Alexander Lobrano's charming, friendly, and authoritative Hungry for Paris, the first new comprehensive guide in many years to the city's restaurant scene. Lobrano, Gourmet magazine's European correspondent, has written for almost every major food and travel magazine since he became an American in Paris in 1986. Here he shares his personal selection of the city's 101 best restaurants, each of which is portrayed in savvy, fun, lively descriptions that are not only indispensable for finding a superb meal but a pleasure to read. Lobrano reveals the hottest young chefs, the coziest bistros, the best buys-including those haute cuisine restaurants that are really worth the money-and the secret places Parisians love most, together with information on the most delicious dishes, ambiance, clientele, and history of each restaurant. A series of delightful essays cover various aspects of dining in Paris, including "Table for One" (how to eat alone), "The Four Seasons" (the best of seasonal eating in Paris), and "Eating the Unspeakable" (learning to eat what you don't think you like). All restaurants are keyed to helpful maps, and the book is seasoned with beautiful photographs by Life magazine photographer Bob Peterson that will only help whet your appetite for tasting Paris.
Fair Shares for All: A Memoir of Family and Food
by John HaneyIn this beautifully written, vividly rendered memoir, John Haney, Gourmet magazine's copy chief, describes his family's day-to-day struggles, from the twilight of Queen Victoria's reign to the dawn of the third millennium, in London's least affluent working-class enclaves and suburbs, including a place called the Isle of Dogs, and reflects on how his family's affection for the past and the food they loved kept them together. In crossing the Atlantic--and with it the class barrier--John is left with deep feelings of displacement and nostalgia for his Cockney roots. As he eats in some of New York City's most expensive restaurants, he tries (and fails) to reconcile his new appetites with the indelible tastes of his youth--and the long-ago life that has continued to, and always will, define him. Peopled with unforgettable characters who find in even the greasiest kitchens the sustenance to see them through life's hardships, Fair Shares for All is a remarkable memoir of resolve and resilience, food and family.
Wrestling with Gravy: A Life, with Food
by Jonathan ReynoldsIn this inviting feast of a memoir, former New York Times food columnist Jonathan Reynolds dishes up a life that is by turns hilarious and tender--and seasoned with the zest of cooking, family, eating, and lounging around various tables in tryptophanic stupors. Growing up on Manhattan's Upper East Side, a child of material privilege and emotionally distant parents, young Jonathan discovers that food serves as a catalyst for adventure, a respite from loneliness, and a fail-safe way to navigate his often eccentric surroundings. When Jonathan is thirteen, his uncle Bus, a surrogate father of sorts, treats him to his first fine dining experience, at the old Westbury Hotel on Madison Avenue. The suspicious teen orders pheasant under glass--and from the moment the glass dome is lifted, Reynolds's culinary curiosity takes off. Always absorbing, often hilarious, and surprisingly affecting, Wrestling with Gravy is full of wonderful characters and anecdotes. With droll self-effacement and a sharp eye for detail, Reynolds relives the time that his own father made a move on his girlfriend during a meal at Maxim's in Paris; extols the surprising virtues of baseball stadium cuisine (with the exception of New York); and recounts how he once whipped up a seductive meal for a woman, only to have her excuse herself after dessert because she had another date lined up, buffet-style, later in the evening. Even on a glum Christmas day in New York City, or at the deathbed of his dear cousin the actress Lee Remick, food offers solace and a cathartic sense of home. Rare among culinary memoirs, Wrestling with Gravy speaks eloquently about food without affectation, while striking a note of cosmic comedy and honest regret. And of course, the recipes are all here, too--from a perfect water-smoked Thanksgiving turkey to a barbecued Chinese duck, from an old-fashioned malted to Flaming Babas au Armagnac. Like a truly great meal, Wrestling with Gravy will entertain and satisfy any reader's appetite. For five years, Jonathan Reynolds brought oxygen to the food page of The New York Times Magazine. He was smart and buoyant as he rummaged around in memory's trunk for food-worthy anecdotes to chew upon. The pieces were highly personal, showcasing his quirks and irreverence as much as any foodstuff. His theatrics (fittingly -- Reynolds is a seasoned actor and playwright) were endearing; no surprise, then, when readers took personal interest in his passage, with its hints of darkness lurking amid the drollery. Reynolds' memoir, "Wrestling With Gravy," is as consistently entertaining, in a grim way, as his columns, unveiling the many familial, romantic and professional land mines he discovered -- too late! -- under nearly every step he took, each fitted with emblematic recipes, balms for his wounds: "Food is controllable, while most of life isn't." His father was absent, off performing "entrepreneurial calisthenics"; his mother was lost to depression. There were boarding school expulsions, and a jail stay prompted by his youthful infatuation with actress Kim Novak. Hollywood was a bitter pill -- "The stars sip their strawsful of sugarless broth fumes and vapor of fetal watercress leaf helicoptered to their trailers" -- part and parcel of his "insanely and unrealistically ambitious" screenwriting career. Friends and family died; his marriage went south. The gloom is beveled, thankfully, by his children, a guiding-star uncle, a second marriage, sweet playwriting success, all artfully etched with a hand as graceful as his progress clubfooted. (Said clubfoot precedes him during an ill-advised, weirdly nescient chapter analyzing American politics, but then half of Reynolds' charm is his flaws.)
Secret Ingredients: The New Yorker Book of Food and Drink
by David RemnickSince its earliest days, The New Yorker has been a tastemaker--literally. As the home of A. J. Liebling, Joseph Wechsberg, and M.F.K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes, including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection, The New Yorker dishes up a feast of delicious writing on food and drink, seasoned with a generous dash of cartoons. Whether you're in the mood for snacking on humor pieces and cartoons or for savoring classic profiles of great chefs and great eaters, these offerings, from every age of The New Yorker's fabled eighty-year history, are sure to satisfy every taste. There are memoirs, short stories, tell-alls, and poems-ranging in tone from sweet to sour and in subject from soup to nuts. M.F.K. Fisher pays homage to "cookery witches," those mysterious cooks who possess "an uncanny power over food," while John McPhee valiantly trails an inveterate forager and is rewarded with stewed persimmons and white-pine-needle tea. There is Roald Dahl's famous story "Taste," in which a wine snob's palate comes in for some unwelcome scrutiny, and Julian Barnes's ingenious tale of a lifelong gourmand who goes on a very peculiar diet for still more peculiar reasons. Adam Gopnik asks if French cuisine is done for, and Calvin Trillin investigates whether people can actually taste the difference between red wine and white. We journey with Susan Orlean as she distills the essence of Cuba in the story of a single restaurant, and with Judith Thurman as she investigates the arcane practices of Japan's tofu masters. Closer to home, Joseph Mitchell celebrates the old New York tradition of the beefsteak dinner, and Mark Singer shadows the city's foremost fisherman-chef.Selected from the magazine's plentiful larder, Secret Ingredients celebrates all forms of gustatory delight.
Blood, Bones & Butter
by Gabrielle HamiltonNEW YORK TIMES BESTSELLERBefore Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; Hamilton's own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamilton's idyllic past and her own future family--the result of a prickly marriage that nonetheless yields lasting dividends. By turns epic and intimate, Gabrielle Hamilton's story is told with uncommon honesty, grit, humor, and passion.Look for special features inside.Join the Circle for author chats and more.RandomHouseReadersCircle.comrary talent.From the Hardcover edition.
Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef
by Gabrielle HamiltonNEW YORK TIMES BESTSELLER. Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; Hamilton's own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamilton's idyllic past and her own future family--the result of a prickly marriage that nonetheless yields lasting dividends. By turns epic and intimate, Gabrielle Hamilton's story is told with uncommon honesty, grit, humor, and passion. Look for special features inside.
Freedom from Want: The Human Right to Adequate Food (Advancing Human Rights)
by George KentThere is, literally, a world of difference between the statements "Everyone should have adequate food," and "Everyone has the right to adequate food." In George Kent's view, the lofty rhetoric of the first statement will not be fulfilled until we take the second statement seriously. Kent sees hunger as a deeply political problem. Too many people do not have adequate control over local resources and cannot create the circumstances that would allow them to do meaningful, productive work and provide for themselves. The human right to an adequate livelihood, including the human right to adequate food, needs to be implemented worldwide in a systematic way. Freedom from Want makes it clear that feeding people will not solve the problem of hunger, for feeding programs can only be a short-term treatment of a symptom, not a cure. The real solution lies in empowering the poor. Governments, in particular, must ensure that their people face enabling conditions that allow citizens to provide for themselves.
The Irish Bed and Breakfast Book 2008
by Elsie Dillard Susan CausinThis guide lists approximately 150 bed and breakfast locations in Ireland, organized by county. Each was visited by the authors, and are rated by friendliness, cleanliness, and value, and include price, contact information, a description, list of attractions in the area, and directions. Guesthouses, small hotels, inns, and restaurants with rooms are included.
The Candy Shop War (The Candy Shop War #1)
by Brandon MullWhen fifth-graders Nate, Summer, Trevor, and Pigeon meet the owner of the new candy store in town and are given a magical candy that endows them with super powers, they find along with its benefits there are also dangerous consequences.
An Apple A Day
by Joe SchwarczEat salmon. It's full of good omega-3 fats. Don't eat salmon. It's full of PCBs and mercury. Eat more veggies. They're full of good antioxidants. Don't eat more veggies. The pesticides will give you cancer. Forget your dinner jacket and put on your lab coat: you have to be a nutritional scientist these days before you sit down to eat--which is why we need Dr. Joe Schwarcz, the expert in connecting chemistry to everyday life. In An Apple a Day, he's taken his thorough knowledge of food chemistry, applied it to today's top food fears, trends, and questions, and leavened it with his trademark lighthearted approach. The result is both an entertaining revelation of the miracles of science happening in our bodies every time we bite into a morsel of food, and a telling exploration of the myths, claims, and misconceptions surrounding our obsession with diets, nutrition, and weight. Looking first at how food affects our health, Dr. Joe examines what's in tomatoes, soy, and broccoli that can keep us healthy and how the hundreds of compounds in a single food react when they hit our bodies. Then he investigates how we manipulate our food supply, delving into the science of food additives and what benefits we might realize from adding bacteria to certain foods. He clears up the confusion about contaminants, examining everything from pesticide residues, remnants of antibiotics, the dreaded trans fats, and chemicals that may leach from cookware. And he takes a studied look at the science of calories and weighs in on popular diets.
Balzac's Omelette: A Delicious Tour of French Food and Culture with Honore'de Balzac
by Anka Muhlstein"Tell me where you eat, what you eat, and at what time you eat, and I will tell you who you are. "This is the motto of Anka Muhlstein's erudite and witty book about the ways food and the art of the table feature in Honoré de Balzac's The Human Comedy. Balzac uses them as a connecting thread in his novels, showing how food can evoke character, atmosphere, class, and social climbing more suggestively than money, appearances, and other more conventional trappings. Full of surprises and insights, Balzac's Omelet invites you to taste anew Balzac's genius as a writer and his deep understanding of the human condition, its ambitions, its flaws, and its cravings.
Mincemeat: The Education of an Italian Chef
by Danielle Rossi Leonardo Lucarelli Lorena Rossi GoriWith the wit and pace of Anthony Bourdain, Italian chef and anthropologist Leonardo Lucarelli sketches the exhilarating life behind the closed doors of restaurants, and the unlikely work ethics of the kitchen. In Italy, five-star restaurants and celebrity chefs may seem, on the surface, a part of the landscape. In reality, the restaurant industry is as tough, cutthroat, and unforgiving as anywhere else in the world--sometimes even colluding with the shady world of organized crime. The powerful voice of Leonardo Lucarelli takes us through the underbelly of Italy's restaurant world. Lucarelli is a professional chef who for almost two decades has been roaming Italy opening restaurants, training underpaid, sometimes hopelessly incompetent sous-chefs, courting waitresses, working long hours, riding high on drugs, and cursing a culinary passion he inherited as a teenager from his hippie father. In his debut, Mincemeat: The Education of an Italian Chef, Lucarelli teaches us that even among rogues and misfits, there is a moral code in the kitchen that must, above all else, always be upheld.
Cultural Insurrection: A Manifesto for Arts, Agriculture, and Natural Wine
by Jonathan NossiterFrom the director of Mondovino, a lively discussion of the expanding world of natural wine that considers the movement as a potential remedy for our current cultural crisis. What if, ten years from now, an artist--a filmmaker, for example--will have become as marginal and anachronistic as a blacksmith? What if the actors in the cultural world are on the brink of extinction, not about to disappear like prehistoric animals, but worse--submitting to the status quo? Absorbed by a marketplace that increasingly devalues true artistic work?In Cultural Insurrection, award-winning filmmaker and sommelier Jonathan Nossiter considers these questions and offers a solution inspired by the rebellious, innovative figures transforming the way we produce and consume wine. This new generation of artisans, working closely with the earth to create exceptional natural wines, has assumed the role of dissenters that artists have abandoned, and we should look to them in order to revitalize contemporary art.
The World Peace Diet: Eating for Spiritual Health and Social Harmony
by Will TuttleLiving the Revolution, Our Cultures Roots, The Nature of Intelligence, Inheriting our Food Choices, The Intelligence of HumanPhysiology, Hunting and Herding Sea Life, The Domination of the Feminine, The Metaphysics of Food, Reductionist Science and Religion, The Dilemma of Work, Profiting from Destruction, Some Objections Answered, Evolve or Dissolve, Journey of Transformation, Foods Power.
Guide to Good Food
by Velda L. Largen Deborah L. BenceStudents will learn how to select, store, prepare, and serve foods while preserving their nutrients, flavors, textures, and colors.
Guide to Good Food
by Velda L. Largen Deborah L. BenceStudents will learn how to select, store, prepare, and serve foods while preserving their nutrients, flavors, textures, and colors.
Nutrition, Food, and Fitness
by Dorothy F. WestNutrition, Food, and Fitness is the perfect choice for non-laboratory nutrition classes. This text stresses the importance of healthful eating and regular physical activity as permanent lifestyle habits rather than short-term programs. Students will learn they have much control over their state of wellness through the decisions they make. They will also study the significance of caring for their mental and social health as part of the total wellness picture. The text is up-to-date with the latest information on the Dietary Guidelines and MyPyramid. It covers weight management, eating disorders, and global hunger as well as physical fitness, substance abuse, consumer issues, and careers.
Adventures in Food and Nutrition!
by Carol Byrd-BredbennerAdventures in Food and Nutrition! is designed to help you explore the exciting world of food and nutrition. You will explore beyond familiar foods and preparation methods. A multicultural, multiethnic emphasis will encourage you to try new foods.
Principles of Food Science
by Janet D. Ward Larry T. WardPrinciples of Food Science is designed to help you learn about the relationships among science, food, and nutrition. Basic laws of chemistry, microbiology, and physics are applied to the production, processing, preservation, and packaging of food. You will explore the characteristics of each component found in food. You will examine the helpful and harmful effects of micro-organisms on the food supply.
Guide to Good Food
by Velda L. Largen Deborah L. BenceGuide to Good Food helps students learn how to select, store, prepare, and serve foods while preserving their nutrients, flavors, textures, and colors.
Dr. Atkins' New Diet Revolution
by Robert C. AtkinsDr. Atkins's famous regimen for weight-loss and maintenance.
The Canyon Ranch Guide to Men's Health: A Doctor's Prescription for Male Wellness
by Richard Carmona Stephen C. BrewerDo you or someone you love have a Y chromosome? If so, this book is for you. The average life expectancy for men is five years shorter than for women. Why? Because men neglect their health. Dr. Stephen C. Brewer's The Canyon Ranch Guide to Men's Fitness: A Doctor's Prescription for Male Wellness aims to remedy that. This do-it-yourself guide is divided into four sections designed to target each specific phase on your journey to well-being.