Best Gastronomy Essays

This new classic of American country cooking proves that the food of Deep Run, North Carolina--Vivian's home--is as rich as any culinary tradition in the world. Organized by ingredient with dishes suited to every skill level--from beginners to confident cooks--DEEP RUN ROOTS features time-honored simple preparations alongside extraordinary meals from her acclaimed restaurant Chef and the Farmer. Recipes include: Family favorites like Blueberry BBQ Chicken, Creamed Collard-Stuffed Potatoes, Fried Yams with Five-Spice Maple Bacon Candy, Chicken and Rice, and Country-Style Pork Ribs in Red Curry-Braised Watermelon, Crowd-pleasers like Butterbean Hummus, Tempura-Fried Okra with Ranch Ice Cream, Pimiento Cheese Grits with Salsa and Pork Rinds, Cool Cucumber Crab Dip, and Oyster Pie, Show-stopping desserts like Warm Banana Pudding, Peaches and Cream Cake, Spreadable Cheesecake, and Pecan-Chewy Pie, And 200 more quick breakfasts, weeknight dinners, holiday centerpieces, seasonal preserves, and traditional preparations for all kinds of cooks.

From Peter Liem, the lauded expert behind the top-rated online resource ChampagneGuide.net, comes this groundbreaking guide to the modern wines of Champagne--a region that in recent years has undergone one of the most dramatic transformations in the wine-growing world. There are enough facts, stories, details, and historical anecdotes here to keep anyone engaged, from the casual drinker to the champagne collector. "For Champagne lovers—and all wine lovers—here’s the book that changes everything. With impeccable scholarship and detail, he redefines Champagne as a living, breathing place, one in the midst of glorious transformation. Written in this author's transparent, delicate prose, the effect is like a lazy balloon ride over the whole Champagne landscape, all of its hills and vineyards, and the wonderful people who work them. Peter Liem is a judicious taster and a clear thinker, and I predict that we who love Champagne will wonder how we ever did without this book.” —. Terry Thiese, author and importer "Liem has written a beautiful book, focusing on champagne not as a luxury tipple but as serious wine, expressive of the place where it is grown rather than the lifestyle of the person drinking it."

Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Before antioxidants, extra-virgin olive oil and supermarket sushi commanded public obsession, the first edition of this book swept readers and cooks into the everyday magic of the kitchen: it became an overnight classic. Though several cookbooks have begun to answer the questions of why certain foods go well together, McGee draws on recent agricultural research, neuroscience reviews and chemical publications to chart the different flavor chemicals in herbs and spices, fruits and vegetables.

Now a major motion picture from Lionsgate starring Brie Larson, Woody Harrelson, and Naomi Watts. MORE THAN SEVEN YEARS ON THE NEW YORK TIMES BESTSELLER LIST The perennially bestselling, extraordinary, one-of-a-kind, “nothing short of spectacular” ( Entertainment Weekly ) memoir from one of the world’s most gifted storytellers. "Jeannette Walls has carved a story with precision and grace out of one of the most chaotic, heartbreaking childhoods ever to be set down on the page. "The Glass Castle is the saga of the restless, indomitable Walls family, led by a grand eccentric and his tempestuous artist wife.

In 2009, Simon Sinek started a movement to help people become more inspired at work, and in turn inspire their colleagues and customers. Sinek calls this powerful idea The Golden Circle, and it provides a framework upon which organizations can be built, movements can be led, and people can be inspired. “ Start with Why is one of the most useful and powerful books I have read in years.

In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. Stir-frying may have been pedestrianized by generations of vegetarian college students, but this beautiful, comprehensive cookbook restores it to its rightful place among the most elegant cookery techniques. The virtues of stir-frying, Young writes, are many: it makes bounty out of small amounts of meat and oil; it emphasizes healthful vegetables; and most importantly, it creates 'alchemic flavor out of raw ingredients.

Alongside old Bavarian favorites, The German Cookbook includes recipes for nose-to-tail pork, wild game, and organ meats; hearty root vegetables and the entire cabbage family; main-course soups and one-pot meals; whole-grain country breads and luscious chocolate confections; and lesser-known dishes worthy of rediscovery, particularly the elegant seafood of Hamburg. Her writing on food and travel has appeared in such magazines as The New Yorker, Vanity Fair, Smithsonian, Vogue, Town & Country, New York, and Food & Wine .

Explore every centimeter of Paris, from the top of the Eiffel tower to the ancient catacombs below the city: with Rick Steves on your side, Paris can be yours! Rick Steves, author of 21 guidebooks and host of the television series Travels in Europe with Rick Steves, has spent 100 days a year traveling Europe, every year, since 1973.

In An Altar in the World , Taylor shows us how to discover altars everywhere we go and in nearly everything we do as we learn to live with purpose, pay attention, slow down, and revere the world we live in. Gentle, humbly crafted, lyrical, and deeply wise, Altar is Barbara Brown Taylor as she was meant to be, a pastor who understands that knowing God occurs in a place beyond theology.” (Phyllis Tickle, author of The Great Emergence). “Elegant, wise, and insightful, this book is also sacramental: it mediates the life it describes.” (Marcus Borg, author of Jesus). Your mind, your body and your soul will be well fed by this wonderful book.” (Nora Gallagher, author of Things Seen and Unseen and Changing Light). One of the best-known preachers in the country offers equal amounts of wisdom and erudition spent longing for more meaning, more feeling, more connection.” (Booklist). And this volume, which focuses on spiritual practices, simply adds to her growing reputation.” (Kansas City Star).

“Olmsted makes you insanely hungry and steaming mad--a must-read for anyone who cares deeply about the safety of our food and the welfare of our planet.” —Steven Raichlen, author of the Barbecue! In this entertaining and important book, Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters.” —Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm. A bona fide gourmand, he travels to the sources of the real stuff to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Eye-opening.”. — PEOPLE magazine “Olmsted boldly walks readers through a course in food authenticity that covers olive oil, cheese, Champagne, seafood, steak, coffee, and more. Readers will be inspired by his intensity and clarity, and floored by how far some counterfeiters go to fool consumers and some historic food institutions go to protect their products and their names. It’s unnerving that so many people don't know what authentic olive oil or port wine tastes like because they’ve been undersold on some off-shoot knock off and no one is raising a flag — until now.” —Ming Tsai, author, chef, and host of PBS’s Simply Ming “Larry Olmstead makes you insanely hungry and steaming mad in this provocative account of how fraud threatens not just the world’s great craft foods (think caviar, Kobe beef, and Parmigiano-Reggiano) but our everyday diet. A must-read for anyone who cares deeply about the safety of our food and the welfare our planet.” —Steven Raichlen, author of the Barbecue Bible cookbook series and host of Project Smoke and Primal Grill on PBS. In this entertaining and important book, Larry Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters. Recommended for all consumers along with policymakers, those interested in food science, and marketing professionals.”. — Library Journal “Olmsted gives us the lay of this seedy landscape with momentum and aplomb. He demystifies the process by which fake ingredients end up in your shopping cart, explains why some of these deceitful foods could be a real threat to your health, and sheds a light on the government policies and shortsighted commercialism that landed them there.”. — Mother Jones. ”* “It's unnerving that so many people don't know what authentic olive oil or port wine tastes like because they've been undersold on some offshoot knockoff and no one is raising a flag--until now.” —Ming Tsai, author, chef, and host of PBS’s Simply Ming. “Larry Olmsted’s meticulously researched tour de force is chilling for what he uncovers about the food industry.” —Dan Dunn, author of American Wino: A Tale of Reds, Whites, and One Man’s Blues.

Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. "Well-researched and documented, The Culinary Institute of America's latest offering includes the essential tools to become a successful modern chef. " The Professional Chef continues to be an incredibly valuable reference guide that we keep handy in all our restaurant kitchens." "This important book is a classic resource, an indispensable reference for both the professional and serious home cook."

With 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape. Our ginger scallion noodles are an homage to/out-and-out rip-off of one of the greatest dishes in New York City: the $4.95 plate of ginger scallion noodles at Great New York Noodletown down on the Bowery in Chinatown. At Noodle Bar, we add a few vegetables to the Noodletown dish to appease the vegetarians, add a little sherry vinegar to the sauce to cut the fat, and leave off the squirt of hoisin sauce that Noodletown finishes the noodles with. The dish goes something like this: boil 6 ounces of ramen noodles, drain, toss with 6 tablespoons Ginger Scallion Sauce (below); top the bowl with 1/4 cup each of Bamboo Shoots (page 54 of Momofuku ); Quick-Pickled Cucumbers (page 65 of Momofuku ); pan-roasted cauliflower (a little oil in a hot wide pan, 8 or so minutes over high heat, stirring occasionally, until the florets are dotted with brown and tender all the way through; season with salt); a pile of sliced scallions; and a sheet of toasted nori. 2 1/2 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches) 1/2 cup finely minced peeled fresh ginger 1/4 cup grapeseed or other neutral oil 1 1/2 teaspoons usukuchi (light soy sauce) 3/4 teaspoon sherry vinegar 3/4 teaspoon kosher salt, or more to taste. Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl.

It turned out there was nothing "micro" about Esther, and Steve and Derek had actually signed on to raise a full-sized commercial pig. "Told with self-effacing humor and a sense of wonder at what life can bring, ESTHER is the story of the transformative power of love between people and animals and how the decision to try to make a difference on a personal level can effect positive change far beyond anything that might have been imagined. "― Larry Levin, New York Times. bestselling author of. Oogy: The Dog Only a Family Could Love. ESTHER THE WONDER PIG is a tender, funny story that manages to sneak up behind you when you're least expecting it and change your life. "Funny, entertaining, enlightening, and touching, this book about an unknowingly influential little piggy is a good read that also provides an education on the intelligence of pigs and their capacity for giving and receiving affection.

Announcing the completely revised and updated edition of The Wine Bible , the perennial bestselling wine book praised as “The most informative and entertaining book I’ve ever seen on the subject” (Danny Meyer), “A guide that has all the answers” (Bobby Flay), “Astounding” (Thomas Keller), and “A magnificent masterpiece of wine writing” (Kevin Zraly). “…the rare 995-page manual to hit all the high notes, offer a balanced view on the history, creation, and current state of wine — and keep it lively” – Eater. "When Ms. MacNeil charts the ascending tannin levels in red wine grapes, she compares the gritty stuff to Clint Eastwood’s five-o’clock shadow. The body of this bible is a country-by-country march through winedom, offering lively regional history, sketches of notable personalities, as well as tips on the best local wines and the foods to match with them.”. – Wall Street Journal.