Showing results by publisher "--Tyson Hanks" in Gastronomy

En esta guía gastronómica se hace un recorrido por los platos más tradicionales de nuestra mesa. Se han incluido recetas de diferentes autonomías destacando aquellas que son más conocidas y aceptadas, aunque también se han seleccionado otras, tal vez menos conocidas fuera de su entorno, pero con la suficiente enjundia y valor como para merecer una difusión mayor.

Beans, also known as pulses and legumes, have been present in human diets for thousands of years. Their benefits and nutritional value are massively significant and well-documented, so why have they been vanishing from our plates in recent years? In this guide, we will explore the incredible history of these nutrient-packed little morsels and everything we’ve learned about them throughout history, from their role in ancient medicine to the origins of chocolate and vanilla.

Drawing on years of investigative reporting, Wyatt Williams offers a powerful look at why we kill and eat animals. In order to understand why we eat meat, the restaurant critic and journalist investigated factory farms, learned to hunt game, worked on a slaughterhouse kill floor, and partook in Indigenous traditions of whale eating in Alaska. In Springer Mountain, he tells about his experiences while charting the history of meat eating and vegetarianism.

David Höner blickt zornig auf die Früchte der Globalisierung, die keinem schmecken. Ein Manifest gegen die Gastronomie aus der Retorte, die auf die Qualität der Lebensmittel und die Gesundheit ihrer Gäste spuckt, gegen die miserable Berufsausbildung von Köchen, gegen krankmachende Produkte der Nahrungsmittelindustrie - und für die Wiederentdeckung der Kochkunst und Tischkultur.

From fish and fiddleheads to salmonberries and Spam, Alaskan cuisine spans the two extremes of locally abundant wild foods and shelf-stable ingredients produced thousands of miles away. As immigration shapes Anchorage into one of the most ethnically diverse cities in the country, Alaska's changing food culture continues to reflect the tension between self-reliance and longing for distant places or faraway homes.

Un mestiere, un'arte, l'indagine della bellezza, della purezza possono portare a una radicalizzazione completa, totale, a uno sprofondamento nella perizia, nella esaltazione della ricerca e della perfezione. Ciò accade in ogni occupazione, in ogni attività, soprattutto quanto sono sublimati, quando sono frutto di una studio profondo ed esasperato da parte dell'esecutore, dell'artista, di colui che sperimenta e ricerca lungo tutto il tempo nel quale si svolge l'opera di un uomo.

A Woman's Place Is in the Brewhouse celebrates the contributions of female brewers and explores the forces that have erased them from the brewing world. It's a history that's simultaneously inspiring and demeaning. As women continue to work hard for equal treatment and recognition in the industry, author Tara Nurin shows that women have been - and are once again becoming - relevant in the brewing world.

Across America, the pure love and popularity of barbecue cookery have gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating it; they're also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller - admitted 'cuehead and longtime certified barbecue judge - that in today's barbecue culture, African Americans don't get much love?

Helen Thorpe, author of a trio of award-winning books about the experiences of immigrants, refugees, and veterans, has turned her writerly lens on her own family, neighborhood, and ethnicity. In Finding Motherland, Thorpe shares seven essays she has written on the related themes of family, food, and migration, sharing observations about race and privilege.

Paul Freedman makes the case for food’s vital importance, stressing its crucial role in the evolution of human identity and human civilizations. Freedman presents a highly enjoyable and illuminating account of food’s unique role in our lives, a way of expressing community and celebration, but also divisive with regard to race, cultural difference, gender, and geography. This wide-ranging book will be a must-listen for food lovers and all those interested in how cultures and identities are formed and maintained.

Nope! Guess again. This is not an audiobook of recipes for sourdough. Neither is it an audiobook on a new fad diet. It is, instead, an audiobook about sourdough - what it is, who it's for, where it lives, how to create it, when it was discovered, and why we need it. It does include a sprinkling of recipes to get you through the gate of the vast and confusing world of sourdough. Do you want quick, easy, healthy, and yummy bread products? Go with simple wild yeast sourdough. Do you want to start a club? Here's how to grow big and share. Do you want to set it and forget it? Here's how...

Ultimately, this is a story audiobook with food in it. Valentine Warner presents a collection of personal stories, seasoned with recipes, to listen and make in both happy and troubled times; an audiobook of "comfort" food in the truest sense of the word. From the aching simplicity of toast with butter to the isolation of cooking for one and the pleasure of returning to heart-warming wholesome slow-roasts, one-pot suppers and more - this audiobook is about enjoyment, grief, restlessness, disasters, and success.

To discover the true role of Black women in the creation of American, and especially Southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African-American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind. The Jemima Code presents more than 150 Black cookbooks that range from a rare 1827 house servant’s manual to modern classics.

Efter en urspårad kväll på Operakällaren förs Mons Kallentoft akut till sjukhus. Medan läkarna kämpar för att rädda hans liv ställer han sig frågan: Varför har jag levt mitt liv på det här viset? Restaurangerna, dryckerna och maten har fått Mons att spendera en förmögenhet och försaka nästan allt i ett maniskt sökande efter den ultimata smakkicken, från rykande stånd med gatumat i Bangkok till femstjärniga krogar i New York. I Food Junkie är gastronomi på liv och död, ett sätt att fly och söka en sanning om sig själv.

Two centuries ago, nearly half the North American diet was foraged, hunted, or caught in the wild. Today, so-called “wild foods” are becoming expensive luxuries, served to the wealthy in top restaurants. Meanwhile, people who depend on wild foods for survival and sustenance find their lives forever changed as new markets and roads invade the world’s last untamed landscapes. In Feasting Wild, geographer and anthropologist Gina Rae La Cerva embarks on a global culinary adventure to trace our relationship to wild foods.

Zibby Owens, host of the award-winning podcast Moms Don't Have Time to Read Books and a mother of four, wanted to do something to help people carry on and to give them something to focus on other than the horrors of their news feeds. So she launched an online magazine called We Found Time. Zibby organized these profound pieces into themes inspired by five things moms don't have time to do: eat, read, work out, breathe, and have sex. These beautiful, original essays by dozens of best-selling and acclaimed authors speak to the ever-increasing demands on our time.

America is more than just a fast food nation. Food Americana is the inside story of how generations of Americans have formed a national cuisine with tastes from all over the world. Fried chicken was a distinctly Southern dish - now it's the Sunday night special at the Chateau Marmont Hotel in Hollywood. A Utah restaurant won Maine's annual Best Lobster Roll competition. And perhaps the ultimate all-American dish, pizza, is served up in 30 different styles, a total of three billion pies a year, an average of 23 pounds for each of us.

Ed Balls was just three weeks old when he tried his first meal: pureed roast beef and Yorkshire pudding. While perhaps ill-advised by modern weaning standards, it worked for him in 1967, and from that moment on, he was hooked on food. Appetite is a memoir with a twist: part autobiography, part cookbook, each chapter is a recipe that tells a story. Ed was taught to cook by his mother, and now he’s passing these recipes on to his own children as they start to fly the nest. Sitting round the table every year, the world around us may change, but great recipes last a lifetime.

When a New Jersey native moves to Minnesota, she discovers a local food movement strong enough to survive the toughest winter. Fascinating and heartfelt, this memoir demonstrates that even in a place with a short growing season, food grown locally and organically can be healthy, community-based, environmentally conscious, and - most of all - delicious.

Following 10 years of detailed investigation, documentary film-maker Guillaume Coudray presents a powerful examination of the use of nitro-additives in meat. As he reveals, most mass-produced processed meats, and now even many ‘artisanal’ products, contain chemicals that react with meat to form cancer-causing compounds. He tells the full story of how, since the 1970s, the meat-processing industry has denied the health risks because these additives make curing cheaper and quicker, extending shelf life and giving meat a pleasing pink colour.