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2 Home & Garden Cooking and Food- Sustainable Cooking

The Pleasures of Slow Food: Celebrating Authenic Traditions, Flavors, and Recipes

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The Pleasures of Slow Food: Celebrating Authenic Traditions, Flavors, and Recipes Cover

 

Synopses & Reviews

Publisher Comments:

In a world increasingly dominated by fast food, The Pleasures of Slow Food celebrates heritage recipes, artisan traditions, and the rapid evolution of a movement to make good food a part of everyday life. Slow Food is defined by how its made: if its allowed to ripen before its harvested, prepared by hand and enjoyed among friends, its Slow Food. Its a philosophy, a way to farm, a way to cook...a way to live. Its also the name of a 65,000-strong international movement, numbering among its members some of the most distinguished names in the food world. The Pleasures of Slow Food showcases over 60 recipes from the worlds most innovative chefs for dishes that feature local handmade ingredients and traditional cooking methods. Premier food writer Corby Kummer also profiles Slow Foods luminaries, such as Italian cheese maker Roberto Rubino and Canadian Karl Kaiser, who makes sweet ice-wine. Pairing fantastic recipes with engaging stories, The Pleasures of Slow Food brings the best of the food world to the kitchen table.

Synopsis:

Presents more than sixty heritage recipes from some of the world's most innovative chefs for dishes that emphasize regional handmade ingredients and traditional cooking methods.

Synopsis:

Originally published in 2002, this was one of the first books on the Slow Food movement. We are offering this wonderful volume in paperback for home cooks who strive to preserve the traditions of growing, cooking, and eating good food. With 15 profiles of artisans plus 45 time-tested recipes by chefs and cooks (Alice Waters, Rick Bayless, and more), this cookbook promotes regional heirloom foods that feature local ingredients and/or have been prepared the same way for generations.

About the Author

Corby Kummer's work for the Atlantic Monthly and Gourmet has established him as "a dean among food writers" (San Francisco Examiner). A media commentator on food topics, he lives in Boston.

Susie Cushner is a Boston-based photographer whose work can be found in Viva la Vida (0-8118-3184-1), as well as Gourmet and Saveur magazines.

Eric Schlosser, author of the best-selling Fast Food Nation, lives in New York City.

Carlo Petrini, a food writer, is the founder and president of Slow Food. He lives in Italy.

Product Details

ISBN:
9780811833790
Subtitle:
Celebrating Authentic Traditions, Flavors, and Recipes
Preface:
Cushner, Susie
Preface by:
Petrini, Carlo
Preface:
Petrini, Carlo
Photographer:
Cushner, Susie
Author:
Cushner, Susie
Author:
Kummer, Corby
Author:
Petrini, Carlo
Author:
Petrini, Carlo
Author:
Schlosser, Eric
Publisher:
Chronicle Books
Location:
San Francisco
Subject:
Cookery
Subject:
Methods - General
Subject:
Slow food movement
Subject:
Cooking and Food-Miscellaneous Methods
Subject:
Culinary Arts & Techniques
Subject:
Entertaining
Copyright:
Series Volume:
1083
Publication Date:
20080430
Binding:
Paperback
Grade Level:
from 8 up to 17
Language:
English
Illustrations:
Yes
Pages:
176
Dimensions:
11 x 9.5 x 1 in 2.63 lb
Age Level:
from 13 up to 99

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Related Subjects

Cooking and Food » General
Cooking and Food » Methods » Miscellaneous Methods
Cooking and Food » Sustainable Cooking
Home and Garden » Sustainable Living » Food

The Pleasures of Slow Food: Celebrating Authenic Traditions, Flavors, and Recipes Used Hardcover
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Product details 176 pages Chronicle Books - English 9780811833790 Reviews:
"Synopsis" by , Presents more than sixty heritage recipes from some of the world's most innovative chefs for dishes that emphasize regional handmade ingredients and traditional cooking methods.
"Synopsis" by , Originally published in 2002, this was one of the first books on the Slow Food movement. We are offering this wonderful volume in paperback for home cooks who strive to preserve the traditions of growing, cooking, and eating good food. With 15 profiles of artisans plus 45 time-tested recipes by chefs and cooks (Alice Waters, Rick Bayless, and more), this cookbook promotes regional heirloom foods that feature local ingredients and/or have been prepared the same way for generations.
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