Food Heroes
Seiten
2010
Stewart, Tabori & Chang Inc (Verlag)
978-1-58479-854-5 (ISBN)
Stewart, Tabori & Chang Inc (Verlag)
978-1-58479-854-5 (ISBN)
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A cross between Po Bronson's What Should I Do With My Life and Michael Pollan's The Omnivore's Dilemma, Food Heroes is a collection of essays profiling remarkable leaders in the artisanal food movement and will be a must-read for young foodies.
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.
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.
Georgia Pellegrini's passion for artisanal foods began when she was a child growing up in the Hudson Valley, where her father raised honeybees and quince trees. She attended Wellesley and Harvard and is a graduate of the French Culinary Institute in New York. Pellegrini has worked in two of New York's most esteemed restaurants-Gramercy Tavern and Blue Hill at Stone Barns-as well as in one of the premier restaurants in France, La Chassagnette. Her strong contacts in the food world include Michael Anthony, the chef at Gramercy Tavern; Danny Meyer, bestselling author and entrepreneur; Alan Richman, author; Jacques Pepin; and Dorothy Hamilton of the FCI.
Erscheint lt. Verlag | 1.9.2010 |
---|---|
Verlagsort | New York |
Sprache | englisch |
Maße | 159 x 232 mm |
Gewicht | 490 g |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
ISBN-10 | 1-58479-854-8 / 1584798548 |
ISBN-13 | 978-1-58479-854-5 / 9781584798545 |
Zustand | Neuware |
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