Kategoria BISAC: Cooking >> Essays & Narratives

Once upon a time, salad was iceberg lettuce with a few shredded carrots and a cucumber slice, if you were lucky. A vegetable side was potatoes--would you like those baked, mashed, or au gratin? A nice anniversary dinner? Would you rather visit the Holiday Inn or the Regency Inn? In Grand Forks, North Dakota, a small town where professors moonlight as farmers, farmers moonlight as football coaches, and everyone loves hockey, one woman has had the answers for more than twenty-five years: Marilyn Hagerty. In her weekly Eatbeat column in the local paper, Marilyn gives the denizens of Grand...

You probably knew Molly Ivins as an unabashed civil libertarian who used her rapier wit and good ole Texas horse sense to excoriate political figures she deemed unworthy of our trust and respect. But did you also know that Molly was one helluva cook? And we're not just talking chili and chicken-fried steak, either. Molly Ivins honed her culinary skills on visits to France--often returning with perfected techniques for saumon en papillote or delectable clafouti aux cerises. Friends who had the privilege of sharing Molly's table got not only a heaping helping of her...

Chef Artie Cuisine's Jailhouse Cookbook: A Prisoner's Recipe Bible, is a deliciously entertaining, biographical jailhouse cooking saga, a vivid portrayal of an incarcerated NYC chef's culinary life. Rudely eloquent and irreverent it's a quirky journey of physical and emotional survival. Chef Artie paid his debt to society cooking all the way A 268 page no-holds-barred tell-all about a stubborn, plucky, resolute chef's passion to cook and eat well while serving time. This lighthearted insight into New York prison life is part story, manual,...

With its corn by the acre, beef on the hoof, Quaker Oats, and Kraft Mac n Cheese, the Midwest eats pretty well and feeds the nation on the side. But there s more to the midwestern kitchen and palate than the farm food and sizable portions the region is best known for beyond its borders. It is to these heartland specialties, from the heartwarming to the downright weird, that Fried Walleye and Cherry Pie invites the reader.

The volume brings to the table an illustrious gathering of thirty midwestern writers with something to say about the gustatory pleasures and...

The contributors to this highly original collection of essays explore the relationship between food and architecture, asking what can be learned by examining the (often metaphorical) intersection of the preparation of meals and the production of space. In a culture that includes the Food Channel and the knife-juggling chefs of Benihana, food has become not only an obsession but an alternative art form. The nineteen essays and "Gallery of Recipes" in Eating Architecture seize this moment to investigate how art and architecture engage issues of identity, ideology, conviviality,...

"An absorbing self‐portrait of an exceptional cook." Harold McGee

Daniel Patterson is the head chef/owner of Coi in San Francisco, one of America s most celebrated restaurants. Patterson mixes modern culinary techniques with local ingredients to create imaginative dishes that speak of place, memory, and emotion. His approach has earned him five James Beard nominations and winner of the James Beard Award s "Best Chef of the West" 2014, two Michelin stars, and a worldwide reputation for pioneering a new kind of Californian cuisine.

Now, in his new book "Coi: Stories and Recipes,"...

Move over, sushi.

It's time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the dishes you'll find in every kitchen and street corner hole-in-the-wall restaurant in Japan--the hearty, flavor-packed dishes that everyone in Japan, from school kids to grandmas, craves.

In Japanese Soul Cooking, Tadashi Ono and...

With essays from:

- Keith Blanchard
- Max Brooks
- Melissa Clark
- Elizabeth Crane
- Aleksandra Crapanzano
- Gregory Dicum
- Elrena Evans
- Jeff Gordinier
- Caroline M. Grant
- Phyllis Grant
- Libby Gruner...

A delectable memoir about the transformative power of food, Blue Plate Special is a deeply personal narrative in which food becomes the vehicle for exploring a life. Here, novelist Kate Christensen tells her own story, from her unorthodox childhood in 1960s Berkeley as the daughter of a legal activist who ruled the house with his fists to her extraordinary success as a PEN/Faulkner Award-winning author. Hungry not just for food, but for love and a sense of belonging, Christensen writes honestly about her struggle to find the contentment she has always yearned for. A beautifully...

How does Southern food look from the outside? The form is caught in constantly dueling stereotypes: It s so often imagined as either the touchingly down-home feast or the heartstopping health scourge of a nation. But as any Southern transplant will tell you once they ve spent time in the region, Southerners share their lives in food, with a complex mix of stories of belonging and not belonging and of traditions that form identities of many kinds.

Cornbread Nation 7, edited by Francis Lam, brings together the best Southern food writing from recent years, including...

In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks--most notably in Paris--incorporates ingredients and techniques from around the world into traditional French dishes....