FOOD HEROES 16 CULINARY ARTISANS PRESERVING TRADITION

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Food Heroes

Author : Georgia Pellegrini
ISBN : 9781613125687
Genre : Cooking
File Size : 56.46 MB
Format : PDF, ePub
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In Food Heroes, Georgia Pellegrini introduces readers to the lively stories of artisanal food devotees such as New York mushroom forager Marion Burroughs, French fig collector Francis Honore, fish missionary Jon Rowley in Washington State, and Ugo Buzzio in New York City, one of the last makers of traditional dry-cured sausages in the United States. Filled with colorful anecdotes, photographs, and recipes, this book offers an accessible introduction to the artisanal food movement, and vicarious living for armchair travelers, food lovers, and others who might won­der what it would be like to drop everything and start an olive farm, or who yearn to make and sell their own clotted cream butter. Thirty-two fantastic recipes follow the profiles, and encourage readers to find their own local suppliers.
Category: Cooking

Salted And Cured

Author : Jeffrey Roberts
ISBN : 9781603586603
Genre : Dried meat
File Size : 51.34 MB
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From country ham to coppa, bacon to bresaola Prosciutto. Andouille. Country ham. The extraordinary rise in popularity of cured meats in recent years often overlooks the fact that the ancient practice of meat preservation through the use of salt, time, and smoke began as a survival technique. All over the world, various cultures developed ways to extend the viability of the hunt--and later the harvest--according to their unique climates and environments, resulting in the astonishing diversity of preserved meats that we celebrate and enjoy today everywhere from corner delis to white-tablecloth restaurants. In Salted and Cured, author Jeffrey P. Roberts traces the origins of today's American charcuterie, salumi, and other delights, and connects them to a current renaissance that begins to rival those of artisan cheese and craft beer. In doing so, Roberts highlights the incredible stories of immigrant butchers, breeders, chefs, entrepreneurs, and other craftspeople who withstood the modern era's push for bland, industrial food to produce not only delicious but culturally significant cured meats. By rejecting the industry-led push for "the other white meat" and reinvigorating the breeding and production of heritage hog breeds while finding novel ways to utilize the entire animal--snout to tail--today's charcutiers and salumieri not only produce everything from country ham to violino di capra but create more sustainable businesses for farmers and chefs. Weaving together agriculture, animal welfare and health, food safety and science, economics, history, a deep sense of place, and amazing preserved foods, Salted and Cured is a literary feast, a celebration of both innovation and time-honored knowledge, and an expertly guided tour of America's culinary treasures, both old and new.
Category: Dried meat

Kentucky Heirloom Seeds

Author : Bill Best
ISBN : 9780813168890
Genre : Gardening
File Size : 65.11 MB
Format : PDF
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Saving seeds to plant for next year's crop has been key to survival around the globe for millennia. However, the twentieth century witnessed a grand takeover of seed producers by multinational companies aiming to select varieties ideal for mechanical harvest, long-distance transportation, and long shelf life. With the rise of the Slow Food and farm-to-table movements in recent years, the farmers and home gardeners who have been quietly persisting in the age-old habit of conserving heirloom plants are finally receiving credit for their vital role in preserving both good taste and the world's rich food heritage. Kentucky Heirloom Seeds: Growing, Eating, Saving is an evocative exploration of the seed saver's art and the practice of sustainable agriculture. Bill Best and Dobree Adams begin by tracing the roots of the tradition in the state to a 700-year-old Native American farming village in north central Kentucky. Best shares tips for planting and growing beans and describes his family's favorite varieties for the table. Featuring interviews with many people who have worked to preserve heirloom varieties, this book vividly documents the social relevance of the rituals of sowing, cultivating, eating, saving, and sharing.
Category: Gardening

Modern Pioneering

Author : Georgia Pellegrini
ISBN : 9780385345644
Genre : Cooking
File Size : 46.90 MB
Format : PDF, ePub, Docs
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A homesteading guide helps readers develop new skills in the kitchen, garden, and outdoors, featuring over one hundred recipes for garden-to-table dishes, small-space gardening advice, and DIY projects.
Category: Cooking

Girl Hunter

Author : Georgia Pellegrini
ISBN : 9780738215396
Genre : Sports & Recreation
File Size : 65.47 MB
Format : PDF, Docs
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What happens when a classically-trained New York chef and fearless omnivore heads out of the city and into the wild to track down the ingredients for her meals? After abandoning Wall Street to embrace her lifelong love of cooking, Georgia Pellegrini comes face to face with her first kill. From honoring that first turkey to realizing that the only way we truly know where our meat comes from is if we hunt it ourselves, Pellegrini embarks on a wild ride into the real world of local, organic, and sustainable food. Teaming up with veteran hunters, she trav­els over field and stream in search of the main course—from quail to venison and wild boar, from elk to javelina and squirrel. Pellegrini’s road trip careens from the back of an ATV chasing wild hogs along the banks of the Mississippi to a dove hunt with beer and barbeque, to the birthplace of the Delta Blues. Along the way, she meets an array of unexpected characters—from the Commish, a venerated lifelong hunter, to the lawyer-by day, duck-hunting-Bayou-philosopher at dawn—who offer surprising lessons about food and life. Pellegrini also discovers the dangerous underbelly of hunting when an outing turns illegal—and dangerous. More than a food-laden hunting narrative, Girl Hunteralso teaches you how to be a self-sufficient eater. Each chapter offers recipes for finger-licking dishes like: wild turkey and oyster stew stuffed quail pheasant tagine venison sausage fundamental stocks, brines, sauces, and rubs suggestions for interchanging proteins within each recipe Each dish, like each story, is an adventure from begin­ning to end. An inspiring, illuminating, and often funny jour­ney into unexplored territories of haute cuisine, Girl Hunter captures the joy of rolling up your sleeves and getting to the heart of where the food you eat comes from.
Category: Sports & Recreation

Seamus Mullen S Hero Food

Author : Seamus Mullen
ISBN : 9781449407803
Genre : Cooking
File Size : 67.64 MB
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"After being diagnosed with rheumatoid arthritis, Manhattan restaurateur Mullen modified his diet to improve his well-being. His debut cookbook, which pairs traditional Spanish cuisine with rustic farm-to-table fare, highlights 18 ingredients ("Hero Foods") that help him manage his symptoms. Ajo Blanco with Sardine Confit and Octopus and Parsley Salad reflect Mullen's years of work and travel in Spain, while Crispy Tuscan Kale on the Grill and Slow-Roasted Lamb Shoulder highlight the bounty of his Vermont farm. Mullen's personal success lends clout to this study in holistic, inclusive eating." --Library Journal From celebrity chef Seamus Mullen, Hero Food is not only a cookbook, but a personal philosophy of well-being. The subtitle says it all: "How Cooking with Delicious Things Can Make Us Feel Better." Mullen was diagnosed with rheumatoid arthritis five years ago, and in that time, he has discovered how incorporating 18 key ingredients into his cooking improved his quality of life. In Hero Food, he shows how to make these key ingredients, or "hero foods," your cooking friends; they can be added to many dishes to enhance health and flavor. Hero Food is divided into four sections, each devoted to a season. Each season is introduced with a richly imaged "movie," providing the context of Seamus's life and the source of many of the imaginative and beautiful recipes contained in each seasonal section. Seamus's "heroes" are real food, elemental things like good meat, good birds, eggs, greens, grains, and berries. He cares about how his vegetables are grown, how his fruit is treated, and about the freshness and sustainability of the fish he uses. His hope is that you will eventually forget about why these recipes are good for you, and that you'll make them just because they taste good.
Category: Cooking

Home Production Of Quality Meats And Sausages

Author :
ISBN : 0983697361
Genre : Cooking
File Size : 29.3 MB
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There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are professional books that are written for meat plant managers or graduate students, unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. In order to simplify this gap to the absolute minimum, technical terms were substituted with their equivalent but simpler terms and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, creating your own recipes and much more... To get the reader started 172 recipes are provided which were chosen for their originality and historical value. They carry an enormous value as a study material and as a valuable resource on making meat products and sausages. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker."
Category: Cooking

Mourad New Moroccan

Author : Mourad Lahlou
ISBN : 9781579654795
Genre : Cooking
File Size : 63.82 MB
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A soulful chef creates his first masterpiece What Mourad Lahlou has developed over the last decade and a half at his Michelin-starred San Francisco restaurant is nothing less than a new, modern Moroccan cuisine, inspired by memories, steeped in colorful stories, and informed by the tireless exploration of his curious mind. His book is anything but a dutifully “authentic” documentation of Moroccan home cooking. Yes, the great classics are all here—the basteeya, the couscous, the preserved lemons, and much more. But Mourad adapts them in stunningly creative ways that take a Moroccan idea to a whole new place. The 100-plus recipes, lavishly illustrated with food and location photography, and terrifically engaging text offer a rare blend of heat, heart, and palate.
Category: Cooking

Food Security For The Faint Of Heart

Author : Robin Wheeler
ISBN : 1550923846
Genre : House & Home
File Size : 44.54 MB
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There are books you merely read. There are books you read, recommend to others and pass along. Then there are those books yu read, lay aside, jump to your feet, throw your hands in the air, and holler, "Yes!!" Food Security for the Faint of Heart is one of the latter. Robin Wheeler has managed to extract logic from hysteria, package it with a strong environmental perspective, an abundance of practical suggestions and enough good humour to make this a must-have for every soul interested in surviving whatever natural disaster comes along. Wheeler wastes no time in addressing the central theme of her book: Anything can happen so you better be prepared--and here's how. In her impressive list of "Good Things to Have in an Emergency", she catalogues essential items, including lesser touted items such as cooking oil and salt. If Wheeler has done anything by writing this book, she's pulled thr proverbial rug from under our feet when it ocmes to excuses for not eating well through any disaster. Reviewed by Linda Wegner, Country LIfe in BC Where would you find your groceries if your supermarket’s shelves were suddenly empty? The threat of earthquakes, trucker strikes, power outages, or a global market collapse makes us vulnerable like never before. With spiraling fuel prices and unstable world economies, individuals and communities are demanding more control over their food supply. Food Security for the Faint of Heart is designed to gently ease readers into a more empowered place so that shocks to our food supply can be handled confidently. As well as acquiring new skills and ideas, there are other compelling reasons to get better prepared. The local economy gains support and encouragement to expand, in turn boosting food’s taste and nutritional value, along with the health of people and ecosystems. Community support helps low-income families eat higher quality food, and the preparation provides a psychological edge in an emergency. Chapters are devoted to useful, transferable skills, including: Preserving garden food Saving freezer food during a power outage Managing through an earthquake Preparing quick herbal medicinals Foraging for wild food A humorous treatment of a sometimes threatening topic, this book will appeal to both long-time food security advocates and newcomers to the topic who are wary of it all and would prefer to avoid it. Robin Wheeler teaches traditional skills, sustenance gardening, and medicinals at Edible Landscapes (www.ediblelandscapes.ca), a nursery and teaching garden in Roberts Creek, British Columbia. She is also the author of Gardening for the Faint of Heart (New Catalyst Books).
Category: House & Home

Pasta Pane Vino

Author : Matt Goulding
ISBN : 9780062655103
Genre : Cooking
File Size : 29.65 MB
Format : PDF, ePub, Mobi
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“Italy is a beautiful but complicated place, not so much a country as a collection of cultures and cuisines. Matt Goulding expertly navigates it’s wonders and eccentricities with wisdom and great passion.” -Anthony Bourdain "Goulding is pioneering a new type of writing about food." -Financial Times This is not a cookbook. This is something more: a travelogue, a patient investigation of Italy’s cuisine, a loving profile of the everyday heroes who bring Italy to the table. Pasta, Pane, Vino is the latest edition of the genre-bending Roads & Kingdoms style pioneered under Anthony Bourdain’s imprint in Rice, Noodle, Fish ( 2016 Travel Book of the Year, Society of American Travel Writers ) and Grape, Olive, Pig ( 2017 IACP Award, Literary Food Writing). Town by town, bite by bite, author Matt Goulding brings Italy to life through intimate portraits of its food culture and the people pushing it in new directions: Three globe-trotting brothers who became the mozzarella kings of Puglia; the pizza police of Naples and the innovative pies that stay one step ahead of the rules; the Barolo Boys who turned the hilly Piedmont into one of the world’s great wine regions. Goulding’s writing has never been better, in complete harmony with the book's innovative design and the more than 200 lush color photographs that introduce the chefs, shepherds, fisherman, farmers, grandmas, and guardians who power this country’s extraordinary culinary traditions. From the pasta temples of Rome to the multicultural markets of Sicily to the family-run, fish-driven trattorias of Lake Como, Pasta, Pane, Vino captures the breathtaking diversity of Italian regional food culture.
Category: Cooking