In The Land Of Frozen Fires
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| Author | : Blake Lingle |
| Publisher | : Chronicle Books |
| Total Pages | : 147 |
| Release | : 2016-04-26 |
| Genre | : Cooking |
| ISBN | : 1616895047 |
Imagine a plate of crisp, golden, salted fries, and you'll know why this is the world's favorite food. Who better to write the consummate cultural history and user's guide of the fry than Blake Lingle, whose fries were recently voted the best in America by U.S. News & World Report? In this lighthearted ode, Lingle offers a 360-degree look at fries, from their roots in antiquity, to the long-standing debate as to whether the Belgians or the French created the first true frites, to their current status as a gourmet treat (whether dusted with truffle salt or slathered in gravy and cheese curds in that outrageous Canadian delicacy, poutine). The pop culture and lore of fries includes a look inside a potato farm and fry factory. Lingle catalogs the many varieties—of shapes, oils, vegetables, coatings, seasonings, sauces, and pairings—describing what to eat and drink with your fries. Detailed instructions are given for how to cut, fry, and serve your own Platonic ideal of the fry. Additional fry know-how is combined with archival images and new color photography to showcase the glorious tastiness of fries, in this ideal gift for anyone who can't get enough of the world's favorite food.
| Author | : Russ Parsons |
| Publisher | : Houghton Mifflin Harcourt |
| Total Pages | : 362 |
| Release | : 2003 |
| Genre | : Cookery |
| ISBN | : 9780618379439 |
In a book widely hailed for its entertaining prose and provocative research, the award-winning Los Angeles Times food journalist Russ Parsons examines the science behind ordinary cooking processes. Along the way he dispenses hundreds of tips and the reasons behind them, from why you should always begin cooking beans in cold water, to why you should salt meat before sautéing it, to why it's a waste of time to cook a Vidalia onion. Filled with sharp-witted observations ("Frying has become synonymous with minimum-wage labor, yet hardly anyone will try it at home"), intriguing food trivia (fruit deprived of water just before harvest has superior flavor to fruit that is irrigated up to the last moment ), and recipes (from Oven-Steamed Salmon with Cucumber Salad to Ultimate Strawberry Shortcake), How to Read a French Fry contains all the ingredients you need to become a better cook.
| Author | : Jack Hart |
| Publisher | : University of Chicago Press |
| Total Pages | : 320 |
| Release | : 2021-04-08 |
| Genre | : Language Arts & Disciplines |
| ISBN | : 022673708X |
Jack Hart, master writing coach and former managing editor of the Oregonian, has guided several Pulitzer Prize–winning narratives to publication. Since its publication in 2011, his book Storycraft has become the definitive guide to crafting narrative nonfiction. This is the book to read to learn the art of storytelling as embodied in the work of writers such as David Grann, Mary Roach, Tracy Kidder, and John McPhee. In this new edition, Hart has expanded the book’s range to delve into podcasting and has incorporated new insights from recent research into storytelling and the brain. He has also added dozens of new examples that illustrate effective narrative nonfiction. This edition of Storycraft is also paired with Wordcraft, a new incarnation of Hart’s earlier book A Writer’s Coach, now also available from Chicago.
| Author | : Darko Suvin |
| Publisher | : Springer |
| Total Pages | : 241 |
| Release | : 1988-06-18 |
| Genre | : Fiction |
| ISBN | : 1349081795 |
| Author | : Jill Winger |
| Publisher | : Flatiron Books |
| Total Pages | : 384 |
| Release | : 2019-04-02 |
| Genre | : Cooking |
| ISBN | : 1250305942 |
Jill Winger, creator of the award-winning blog The Prairie Homestead, introduces her debut The Prairie Homestead Cookbook, including 100+ delicious, wholesome recipes made with fresh ingredients to bring the flavors and spirit of homestead cooking to any kitchen table. With a foreword by bestselling author Joel Salatin The Pioneer Woman Cooks meets 100 Days of Real Food, on the Wyoming prairie. While Jill produces much of her own food on her Wyoming ranch, you don’t have to grow all—or even any—of your own food to cook and eat like a homesteader. Jill teaches people how to make delicious traditional American comfort food recipes with whole ingredients and shows that you don’t have to use obscure items to enjoy this lifestyle. And as a busy mother of three, Jill knows how to make recipes easy and delicious for all ages. "Jill takes you on an insightful and delicious journey of becoming a homesteader. This book is packed with so much easy to follow, practical, hands-on information about steps you can take towards integrating homesteading into your life. It is packed full of exciting and mouth-watering recipes and heartwarming stories of her unique adventure into homesteading. These recipes are ones I know I will be using regularly in my kitchen." - Eve Kilcher These 109 recipes include her family’s favorites, with maple-glazed pork chops, butternut Alfredo pasta, and browned butter skillet corn. Jill also shares 17 bonus recipes for homemade sauces, salt rubs, sour cream, and the like—staples that many people are surprised to learn you can make yourself. Beyond these recipes, The Prairie Homestead Cookbook shares the tools and tips Jill has learned from life on the homestead, like how to churn your own butter, feed a family on a budget, and experience all the fulfilling satisfaction of a DIY lifestyle.
| Author | : Greg Critser |
| Publisher | : HMH |
| Total Pages | : 247 |
| Release | : 2004-01-05 |
| Genre | : Health & Fitness |
| ISBN | : 0547526687 |
“An in-depth, well-researched, and thoughtful exploration of the ‘fat boom’ in America.” —TheBoston Globe Low carb, high protein, raw foods . . . despite our seemingly endless obsession with fad diets, the startling truth is that six out of ten Americans are overweight or obese. In Fat Land, award-winning nutrition and health journalist Greg Critser examines the facts and societal factors behind the sensational headlines, taking on everything from supersize to Super Mario, high-fructose corn syrup to the high costs of physical education. With a sharp eye and even sharper tongue, Critser examines why pediatricians are now treating conditions rarely seen in children before; why type 2 diabetes is on the rise; the personal struggles of those with weight problems—especially among the poor—and how agribusiness has altered our waistlines. Praised by the New York Times as “absorbing” and by Newsday as “riveting,” this disarmingly funny, yet truly alarming, exposé stands as an important examination of one of the most pressing medical and social issues in the United States. “One scary book and a good companion to Eric Schlosser’s Fast Food Nation.” —Seattle Post-Intelligencer
| Author | : Deb Perelman |
| Publisher | : Knopf |
| Total Pages | : 696 |
| Release | : 2012-10-30 |
| Genre | : Cooking |
| ISBN | : 0307961060 |
NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny." —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!
| Author | : Harriet Welty Rochefort |
| Publisher | : Macmillan |
| Total Pages | : 314 |
| Release | : 2001-03-07 |
| Genre | : Cooking |
| ISBN | : 9780312261498 |
The author, born in Shenandoah, Iowa, moved to France and eventually had to learn to cook "à la française." She shares her adventures and misadventures and many recipes.
| Author | : Linda McCarthy |
| Publisher | : History Is a Hoot |
| Total Pages | : 0 |
| Release | : 1999 |
| Genre | : Intelligence service |
| ISBN | : 9780966953800 |
| Author | : Carine Fabius |
| Publisher | : eBookIt.com |
| Total Pages | : 145 |
| Release | : 2013-02 |
| Genre | : Fiction |
| ISBN | : 0978500342 |
Set in Hollywood, California, Sex, Cheese and French Fries is a witty look at relationships, using as premise an American woman's life with an irreverent Frenchman named Pierre Bonsoirno. Beautifully illustrated by noted Los Angeles artist Jeannie Winston Nogai, each chapter of this book takes the reader on a journey of adventure, comic miscommunication, and ultimately the sublime rewards of falling -- and staying -- in love, as long as the partners are willing to work for it.
