Author: Adam Federman Publisher: Chelsea Green Publishing ISBN: 160358823X Category : Biography & Autobiography Languages : en Pages : 386
Book Description
For more than 30 years, Patience Gray—author of the celebrated cookbook Honey from a Weed—lived in a remote area of Puglia in southernmost Italy. She lived without electricity, modern plumbing, or a telephone; grew much of her own food; and gathered and ate wild plants alongside her neighbors in this economically impoverished region. She was fond of saying that she wrote only for herself and her friends, yet her growing reputation brought a steady stream of international visitors to her door. This simple and isolated life she chose for herself may help explain her relative obscurity when compared to the other great food writers of her time: M. F. K. Fisher, Elizabeth David, and Julia Child. So it is not surprising that when Gray died in 2005 the BBC described her as an “almost forgotten culinary star.” Yet her influence, particularly among chefs and other food writers, has had a lasting and profound effect on the way we view and celebrate good food and regional cuisines. Gray’s prescience was unrivaled: She wrote about what today we would call the Mediterranean diet and Slow Food—from foraging to eating locally—long before they became part of the cultural mainstream. Imagine if Michael Pollan or Barbara Kingsolver had spent several decades living among Italian, Greek, and Catalan peasants, recording their recipes and the significance of food and food gathering to their way of life. In Fasting and Feasting, biographer Adam Federman tells the remarkable—and until now untold—life story of Patience Gray: from her privileged and intellectual upbringing in England, to her trials as a single mother during World War II, to her career working as a designer, editor, translator, and author, and describing her travels and culinary adventures in later years. A fascinating and spirited woman, Patience Gray was very much a part of her times but very clearly ahead of them.
Author: Bertrand Auboyneau Publisher: Rizzoli Publications ISBN: 2080200887 Category : Cooking Languages : en Pages : 218
Book Description
The French bistro provides an irresistible dining experience, combining fresh, traditional dishes with a friendly atmosphere. With its checkered tablecloths, chalkboard menus brandishing the plats du jour, emblematic wooden chairs, and an endless supply of crusty baguettes, the gastronomic bistro has firmly established itself as a culinary institution. Bertrand Auboyneau, the owner of Bistrot Paul Bert in Paris, offers a seasonal selection of sixty hearty recipes. Starters include rustic country pâté with cognac and wild mushroom confit or scallops cooked in their shells with a piquant twist. An extensive selection of main courses ranges from shoulder of lamb en cocotte to duck breast with cherries and roasted new potatoes. After a dazzling cheese platter, if you still have room for dessert, you can indulge in an assortment of delicious classics, such as Paul Bert’s signature Paris-Brest, praline cream in a crisp choux pastry ring, or Île flottante, an island of poached meringue floating in Tahitian vanilla créme anglaise. To accompany the recipes, revered food critic François Simon outlines the ten commandments that rule a true bistro, such as the importance of an inspirational owner and a highly experienced chef as well as impeccable waiters and the art of creating an authentic decor, dense with the wafting smells of good food and wine. Photographs feature both recipes and the lively spirit of a dozen Parisian bistros.
Author: William Black Publisher: Random House ISBN: 1448109396 Category : Travel Languages : en Pages : 418
Book Description
There is more than a slight malaise in the air these days about French food and cooking. While the rest of the world delights in the intricacies of molecular gastronomy and even Britain is revelling in a culinary renaissance, in France the years of worship at the temple of the great god Michelin seem to have blinded them to change and evolution. Why is this? What is it about the French that causes them to be so blinkered about their food? Plats du Jour is an attempt to answer that question, as William Black explores the highways and byways of French cooking. Taking as his starting point the great tradition of French food, William tackles years of received wisdom and parochial food snobbery head on, though with his mind (and his mouth) firmly open... He eats tête de veau and fried cow's udder with his French wife's family near Orléans. He samples the dubious (and illegal) delights of ortolan in the south west and has the most painfully disappointing gastronomic experience of his life. He combs the beaches of Brittany for seafood and is chased away from a festival by an enraged Basque villager. His dedication to the culinary cause knows few bounds. Plats du Jour is a book which the French aren't going to like very much. That said, it's a highly entertaining and irreverent look at the world's greatest culinary tradition which will be required reading for anyone with an interest in food and cooking...
Author: Rebekah Peppler Publisher: Chronicle Books ISBN: 9781797202235 Category : Cooking Languages : en Pages : 304
Book Description
"áA TABLE is a cookbook and stylish guide to gathering and sharing a meal the French way, with 125 repertoire-building recipes inspired by the modern, multicultural French kitchen"--
Author: Maurice Collis Publisher: Faber & Faber ISBN: 0571309976 Category : History Languages : en Pages : 225
Book Description
Foremost among the biographies that Maurice Collis wrote during his wide-ranging literary career is Siamese White - an account of the career of Samuel White of Bath who, during the reign of James II, was appointed by the King of Siam as a mandarin of that country. The book superbly embodies that old adage - truth is stranger than fiction. 'A magnificent story, full of interest and excitement, but there is more to it than that. Collis, who has lived for years on the scene of these high happenings, is able to give us a first-hand picture of a fascinating land: of a lovely archipelago, of rivers and rapids, of an immemorial track through jungles haunted by tigers and malaria.' Evening Standard
Author: D.E. Stevenson Publisher: Sourcebooks, Inc. ISBN: 1402270836 Category : Fiction Languages : en Pages : 260
Book Description
From beloved English author D.E. Stevenson who has sold more than 7 million books worldwide! In the first heartwarming book of this classic series, D.E. Stevenson proves that one little book can be the source of all kinds of trouble when residents of a small English village start to see themselves through someone else's eyes. Barbara Buncle is in a bind. Times are harsh, and Barbara's bank account has seen better days. Maybe she could sell a novel ... if she knew any stories. Stumped for ideas, Barbara draws inspiration from her fellow residents of Silverstream, the little English village she knows inside and out. To her surprise, the novel is a smash. It's a good thing she wrote under a pseudonym, because the folks of Silverstream are in an uproar. But what really turns Miss Buncle's world around is this: what happens to the characters in her book starts happening to their real-life counterparts. Does life really imitate art, and can she harness that power for good? With the wit and charm of a Jane Austen novel and the gossipy, small-town delight of the Flavia de Luce series, Miss Buncle's Book is D.E. Stevenson at her best!
Author: Maeve O’Meara & Guillaume Brahimi Publisher: Hardie Grant Publishing ISBN: 1742738117 Category : Cooking Languages : en Pages : 299
Book Description
French Food Safari is a celebration of exquisite French cuisine in all its delicious complexity. Maeve O’Meara and chef Guillaume Brahimi explore both Paris and regional France – visiting some of France’s top chefs and providores. Meet the acclaimed Alain Ducasse, with an unprecedented 19 Michelin stars; the father of modern French cooking Paul Bocuse; legendary chef Guy Savoy, who has restaurants on three continents; and the incomparable king of sweets Pierre Hermé. Maeve and Guillaume take us into the ancient cellars below the streets of Paris to meet baker Jean-Luc Poujauran, patissier Fabrice Le Bourdat and the legendary wood-fired oven of bakers Poilâne; on a delicious journey into the fragrant cheese rooms of Laurent Dubois; to the mountains of the Ardèche, the home of prolific cookbook author and chef Stéphane Reynaud; searching for truffles with the Pebeyre family, among groves of oak trees in Périgord; and into the aromatic world of Maison du Chocolat where liquid chocolate is transformed into exquisite sweet delights. Australia’s crème de la crème of French-inspired chefs also feature in this mouth-watering cookbook, sharing their wisdom and recipes. Along with Guillaume Brahimi they share favourite recipes and introduce the classics of French cuisine. The French Food Safari ebook is far more than a cookbook, it’s a glimpse into a way of life that celebrates one of the best cuisines on the planet – a culture that revolves around sourcing and cooking the best regional produce, and taking the time to sit and enjoy the delicious results.
Author: Phil Baines Publisher: ISBN: Category : Antiques & Collectibles Languages : en Pages : 272
Book Description
Since the creation of the first Penguin paperbacks in 1935, their jackets have become a constantly evolving part of Britain's culture and design history. Looking back at seventy years of Penguin, Phil Baines charts the development of British publishing, book cover design and the role of artists in defining the Penguin look.
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