Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking

Download Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking Ebook, Epub, Textbook, quickly and easily or read online Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking full books anytime and anywhere. Click download or read online button and get unlimited access by create free account.

Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking
Title Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking
Author
Publisher Knopf
Release DateMay 5, 2020
Category Nonfiction
Total Pages 410 pages
ISBN B081M7TWY5
Book Rating 4.4 out of 5 from 654 reviews
Language EN, ES, BE, DA ,DE , NL and FR
Book Review & Summary:

A hilariously self-deprecating, highly obsessive account of the author's adventures, in the world of French haute cuisine, for anyone whose ever found joy in cooking and eating food with their family--from the author of the best-selling, widely acclaimed Heat. A New York Times Book Review Editors' Choice Bill Buford turns his inimitable attention from Italian cuisine to the food of France. Baffled by the language, but convinced that he can master the art of French cooking--or at least get to the bottom of why it is so revered-- he begins what becomes a five-year odyssey by shadowing the esteemed French chef Michel Richard, in Washington, D.C. But when Buford (quickly) realizes that a stage in France is necessary, he goes--this time with his wife and three-year-old twin sons in tow--to Lyon, the gastronomic capital of France. Studying at L'Institut Bocuse, cooking at the storied, Michelin-starred La Mère Brazier, enduring the endless hours and exacting rigeur of the kitchen, Buford becomes a man obsessed--with proving himself on the line, proving that he is worthy of the gastronomic secrets he's learning, proving that French cooking actually derives from (mon dieu!) the Italian. With his signature humor, sense of adventure, and masterly ability to immerse himself--and us--in his surroundings, Bill Buford has written what is sure to be the food-lover's book of the year.

Similar books related to " Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking " from our database.

Dirt by Bill Buford

Title Dirt
Author Bill Buford
Publisher Appetite by Random House
Release Date 2020-05-05
Category Cooking
Total Pages 432
ISBN 9780147530714
Language English, Spanish, and French
GET BOOK
Book Summary:

The hugely anticipated follow up to Heat--Bill Buford's hilariously self-deprecating, highly obsessive adventures in the world of French haute cuisine. In Dirt, Bill Buford--author of the best-selling, now-classic, Heat--moves his attention from Italian cuisine to the food of France. Baffled by the language, determined that he can master the art of French cooking--or at least get to the bottom of why it is so revered--Buford begins what will become a five-year odyssey by shadowing the revered French chef Michel Richard in Washington, D.C. He soon realizes, however, that a stage in France is necessary, and so he goes--this time with his wife and three-year-old twin sons in tow--to Lyon, the gastronomic capital of France. Studying at l'Institut Bocuse, cooking at the storied, Michelin-starred Mère Brazier, Buford becomes a man obsessed--to prove that French cooking actually derives from the Italian, to prove himself on the line, to prove that he is worthy of these gastronomic secrets. With his signature humor, sense of adventure, and masterful ability to immerse himself in his surroundings, Bill Buford has written what is sure to be the food-lover's book of the year.

Foolproof Fish by America's Test Kitchen

Title Foolproof Fish
Author America's Test Kitchen
Publisher Unknown
Release Date 2020
Category Cooking
Total Pages 384
ISBN 9781948703109
Language English, Spanish, and French
GET BOOK
Book Summary:

Fresh, modern flavors, 175 recipes that accommodate multiple kinds of fish, and plenty of fish facts will inspire you to dive into seafood cookery with confidence. A look at the seafood counter reveals a number of varieties of fish, from mild in flavor and flaky in texture to rich and meaty. In Foolproof Fish, we show you how versatile they all are by providing approachable recipes, most of which you can make with more than one kind of fish. You're guaranteed a flavorful meal no matter what you bring home from the market or monger. We'll broaden your seafood scope by incorporating it into any course--vibrant appetizers like Sizzling Garlic Shrimp and Peruvian Fish Ceviche with Radishes and Orange, lots of easy weeknight meals like Moroccan Fish and Couscous Packets and Tuna Steaks with Cucumber-Peanut Salad, elegant dinner party fare like Roasted Whole Side of Salmon with Orange Beurre Blanc, or comforting soups like Cod in Coconut Broth with Lemon Grass and Ginger. Even bring the fish fry home with grease-free Fish and Chips and Shrimp Po' Boys. And the recipes are foolproof- no fish fillets sticking to the grill or rubbery scallops. In addition to getting you to cook from the sea, this book offers a fish education. Master key techniques from shucking oysters for Grilled Oysters with Spicy Lemon Butter to serving up a whole fish after making Roast Snapper with Citrus Vinaigrette; learn substitutions so you can work with what's available to you; and explore topics that matter to you, like nutrition and sustainability.

Among The Thugs by Bill Buford

Title Among the Thugs
Author Bill Buford
Publisher Vintage
Release Date 2013-04-24
Category Sports & Recreation
Total Pages 320
ISBN 9780804150514
Language English, Spanish, and French
GET BOOK
Book Summary:

They have names like Barmy Bernie, Daft Donald, and Steamin' Sammy. They like lager (in huge quantities), the Queen, football clubs (especially Manchester United), and themselves. Their dislike encompasses the rest of the known universe, and England's soccer thugs express it in ways that range from mere vandalism to riots that terrorize entire cities. Now Bill Buford, editor of the prestigious journal Granta, enters this alternate society and records both its savageries and its sinister allure with the social imagination of a George Orwell and the raw personal engagement of a Hunter Thompson.

Heat by Bill Buford

Title Heat
Author Bill Buford
Publisher Appetite by Random House
Release Date 2012-10-23
Category Biography & Autobiography
Total Pages 336
ISBN 9780449015971
Language English, Spanish, and French
GET BOOK
Book Summary:

A highly acclaimed writer and editor, Bill Buford left his job at The New Yorker for a most unlikely destination: the kitchen at Babbo, the revolutionary Italian restaurant created and ruled by superstar chef Mario Batali. Finally realizing a long-held desire to learn first-hand the experience of restaurant cooking, Buford soon finds himself drowning in improperly cubed carrots and scalding pasta water on his quest to learn the tricks of the trade. His love of Italian food then propels him on journeys further afield: to Italy, to discover the secrets of pasta-making and, finally, how to properly slaughter a pig. Throughout, Buford stunningly details the complex aspects of Italian cooking and its long history, creating an engrossing and visceral narrative stuffed with insight and humor.

Title Dirt Adventures in Lyon as a Chef in Training Father and Sleuth Looking for the Secret of French Cooking
Author Bill Buford
Publisher Vintage
Release Date 2021-04-06
Category Biography & Autobiography
Total Pages 432
ISBN 0307455807
Language English, Spanish, and French
GET BOOK
Book Summary:

A hilariously self-deprecating, highly obsessive account of the author's adventures, in the world of French haute cuisine, for anyone whose ever found joy in cooking and eating food with their family--from the author of the best-selling, widely acclaimed Heat. A New York Times Book Review Editors' Choice Bill Buford turns his inimitable attention from Italian cuisine to the food of France. Baffled by the language, but convinced that he can master the art of French cooking--or at least get to the bottom of why it is so revered-- he begins what becomes a five-year odyssey by shadowing the esteemed French chef Michel Richard, in Washington, D.C. But when Buford (quickly) realizes that a stage in France is necessary, he goes--this time with his wife and three-year-old twin sons in tow--to Lyon, the gastronomic capital of France. Studying at L'Institut Bocuse, cooking at the storied, Michelin-starred La M re Brazier, enduring the endless hours and exacting rigeur of the kitchen, Buford becomes a man obsessed--with proving himself on the line, proving that he is worthy of the gastronomic secrets he's learning, proving that French cooking actually derives from (mon dieu ) the Italian. With his signature humor, sense of adventure, and masterly ability to immerse himself--and us--in his surroundings, Bill Buford has written what is sure to be the food-lover's book of the year.

Rebel Chef by Dominique Crenn

Title Rebel Chef
Author Dominique Crenn
Publisher Penguin
Release Date 2020-06-09
Category Biography & Autobiography
Total Pages 256
ISBN 9780735224759
Language English, Spanish, and French
GET BOOK
Book Summary:

The inspiring and deeply personal memoir from highly acclaimed chef Dominique Crenn By the time Dominique Crenn decided to become a chef, at the age of twenty-one, she knew it was a near impossible dream in France where almost all restaurant kitchens were run by men. So, she left her home and everything she knew to move to San Francisco, where she would train under the legendary Jeremiah Tower. Almost thirty years later, Crenn was awarded three Michelin Stars in 2018 for her influential restaurant Atelier Crenn, and became the first female chef in the United States to receive this honor – no small feat for someone who hadn’t gone to culinary school or been formally trained. In Rebel Chef, Crenn tells of her untraditional coming-of-age as a chef, beginning with her childhood in Versailles where she was emboldened by her parents to be curious and independent. But there is another reason Crenn has always felt free to pursue her own unconventional course. Adopted as a toddler, she didn't resemble her parents or even look traditionally French. Growing up she often felt like an outsider, and was haunted by a past she knew nothing about. But after years of working to fill this blank space, Crenn has embraced the power her history gives her to be whoever she wants to be. Here is a disarmingly honest and revealing look at one woman's evolution from a daring young chef to a respected activist. Reflecting on the years she spent working in the male-centric world of professional kitchens, Crenn tracks her career from struggling cook to running one of the world’s most acclaimed restaurants, while at the same time speaking out on restaurant culture, sexism, immigration, and climate change. At once a tale of personal discovery and a tribute to unrelenting determination, Rebel Chef is the story of one woman making a place for herself in the kitchen, and in the world.

How To Wash The Dishes by Peter Miller

Title How to Wash the Dishes
Author Peter Miller
Publisher Shambhala Publications
Release Date 2020-03-03
Category House & Home
Total Pages 128
ISBN 9780834842700
Language English, Spanish, and French
GET BOOK
Book Summary:

Find order and beauty in the kitchen with this delightfully elegant primer on washing the dishes that elevates and illuminates a seemingly routine chore. Washing the dishes is an ordinary, everyday task--but with examination and care, it can become much more. In this reverent guide to the household chore, Peter Miller shows us how washing dishes can become a joy, a delight, a meditative exercise, and an act of grace and rhythm. We pay so much attention to recipes but little attention to maintenance and cleanup. Washing the dishes is as much a part of making a meal as prepping the vegetables, making the sauces, or seasoning the meats. At times it is quite routine, sometimes raucous, other times complex. It is never convenient. Despite its din and clatter, and despite its reputation, washing the dishes is the coda to the meal. It is a bustling musical of water and soap, of flow and surface, and done well, the fragile shall sit as proudly as the cast-iron. There are some who do the dishes for the clarity and privacy of it, and there are some who relish the quiet isolation of putting things in order where they belong. There are some who feel the time and movement is a kind of digestive. In the evening in particular, there is a silence when it is all done. How to Wash the Dishes brings elegance, art, and a bit of mindfulness to the sink. It is the perfect gift for those who love to clean and equally as apt for those we wish would clean a bit more.

It Starts With Fruit by Jordan Champagne

Title It Starts with Fruit
Author Jordan Champagne
Publisher Chronicle Books
Release Date 2020-05-12
Category Cooking
Total Pages 288
ISBN 9781452177410
Language English, Spanish, and French
GET BOOK
Book Summary:

Jam making gets a bad rap for being highly technical, complicated, messy, hot, and sticky; but preserving fruit can be simple and easy. Jordan Champagne unlocks the secrets of mouthwatering fruit sauces and butters, delicious whole-fruit preserves, and fresh-tasting jams and marmalades from the comfort of your home kitchen. It Starts with Fruit features 73 recipes total: master recipes for each type of preserve, followed by recipes for jams, marmalade, juices, syrups, shrubs, whole fruit preserves, butters, pie fillings, and dried fruits, plus a final chapter on baking with preserves. • Great for home cooks who want an easy and approachable guide to making jams and other fruit-based preserves • Jordan's gentle and encouraging methods will guide you through the process of making incredible fruit preserves using seasonal produce. • Learn inventive techniques that are more flavorful and less complicated than traditional methods—with less sugar, too! Jordan Champagne, author and cofounder of Happy Girl Kitchen, learned how to make jam while working on a farm, trying to use up fruits and vegetables that would otherwise go to waste. Now it's your turn to learn. Recipes include Raspberry Lemon Jam, Pink Grapefruit Marmalade, Honeyed Apricots, and Peach Rosemary Syrup, as well as baking recipes to turn your fabulous preserves into Thumbprint Cookies, Jam Bars, Fruit Cobbler, and Homemade Toaster Pastries. • A must-have for anyone who wants to learn about making jam and other preserves, likes experimenting in the kitchen, or enjoys DIY projects • Approachable for first-timers who feel intimidated by jam-making • Perfect for those who loved The Noma Guide to Fermentation by René Redzepi & David Zilber, The Blue Chair Jam Cookbook by Rachel Saunders, and Preserving by the Pint by Marisa McClellan

Sous Vide At Home by Lisa Q. Fetterman

Title Sous Vide at Home
Author Lisa Q. Fetterman
Publisher Ten Speed Press
Release Date 2016-11-01
Category Cooking
Total Pages 288
ISBN 9780399578076
Language English, Spanish, and French
GET BOOK
Book Summary:

Sous vide has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection. Now, from the creator of Nomiku--the first affordable sous vide machine--comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all the trimmings, classics like Perfect Sous Vide Steak and Duck Confit, and next-level appetizers like Deep Fried Egg Yolks. Including over 100 recipes for everything from Halibut Tostadas, Grilled Asparagus with Romesco, and Chicken Tikka Masala, to Dulce de Leche, Hassle-Free Vanilla Ice Cream, and even homemade Coffee-Cardamom Bitters, Sous Vide at Home has you covered for every occasion.

32 Yolks by Eric Ripert

Title 32 Yolks
Author Eric Ripert
Publisher Random House Trade Paperbacks
Release Date 2017-02-15
Category Biography & Autobiography
Total Pages 256
ISBN 9780812983067
Language English, Spanish, and French
GET BOOK
Book Summary:

Before he earned his third Michelin star at his iconic restaurant, Le Bernardin, the James Beard Award for Outstanding Chef of the Year, became a regular guest judge on Bravo's Top Chef, even before he knew how to make a proper omelet, Eric Ripert was a young boy in the South of France who felt that his world had come to an end. At the age of five, his parents went through a bitter divorce. Eric moved away with his mother, whose new husband, Serge, quickly grew to resent Eric and seemed to delight in making him miserable. The only place Eric felt at home was the kitchen, where his mother tried to cheer him up with lavish meals, and where his friend Jacques, a local chef, introduced Eric to caviar, chocolate mousse, and a future where his lifelong love of food could become something he shared with other people. This memoir is the story of a young chef coming of age, following Eric's life from childhood through his early twenties, where he finds his home in the brutal, exacting kitchens of legendary chefs like Joel Robouchon

The Boy In The Field by Margot Livesey

Title The Boy in the Field
Author Margot Livesey
Publisher HarperCollins
Release Date 2020-08-11
Category Fiction
Total Pages 272
ISBN 9780062946416
Language English, Spanish, and French
GET BOOK
Book Summary:

The New York Times bestselling author of The Flight of Gemma Hardy delivers another “luminous, unforgettable, and perfectly rendered” (Dennis Lehane) novel—a poignant and probing psychological drama that follows the lives of three siblings in the wake of a violent crime. One September afternoon in 1999, teenagers Matthew, Zoe, and Duncan Lang are walking home from school when they discover a boy lying in a field, bloody and unconscious. Thanks to their intervention, the boy’s life is saved. In the aftermath, all three siblings are irrevocably changed. Matthew, the oldest, becomes obsessed with tracking down the assailant, secretly searching the local town with the victim’s brother. Zoe wanders the streets of Oxford, looking at men, and one of them, a visiting American graduate student, looks back. Duncan, the youngest, who has seldom thought about being adopted, suddenly decides he wants to find his birth mother. Overshadowing all three is the awareness that something is amiss in their parents’ marriage. Over the course of the autumn, as each of the siblings confronts the complications and contradictions of their approaching adulthood, they find themselves at once drawn together and driven apart. Written with the deceptive simplicity and power of a fable, The Boy in the Field showcases Margot Livesey’s unmatched ability to “tell her tale masterfully, with intelligence, tenderness, and a shrewd understanding of all our mercurial human impulses” (Lily King, author of Euphoria).

Fundamental Techniques Of Classic Cuisine by French Culinary Institute

Title Fundamental Techniques of Classic Cuisine
Author French Culinary Institute
Publisher Stewart, Tabori and Chang
Release Date 2007-09-01
Category Cooking
Total Pages 496
ISBN 158479478X
Language English, Spanish, and French
GET BOOK
Book Summary:

Collects more than two hundred recipes for both classic French dishes and innovative new foods from one of the world's premier culinary schools, along with instruction in the fundamental techniques of French cookery.

Title Everything Is Under Control
Author Phyllis Grant
Publisher Farrar, Straus and Giroux
Release Date 2020-04-21
Category Biography & Autobiography
Total Pages 256
ISBN 9780374720759
Language English, Spanish, and French
GET BOOK
Book Summary:

One of Esquire's 10 Best Cookbooks of 2020 (So Far) “What a beautiful, rich, and poetic memoir this is . . . Like the best chefs, Phyllis Grant knows how to make a masterpiece from a few simple ingredients: truth, taste, poignancy, and love.”—Elizabeth Gilbert, author of City of Girls, Big Magic, and Eat, Pray, Love Phyllis Grant’s Everything Is Under Control is a memoir about appetite as it comes, goes, and refocuses its object of desire. Grant’s story follows the sometimes smooth, sometimes jagged, always revealing contours of her life: from her days as a dancer struggling to find her place at Julliard, to her experiences in and out of four-star kitchens in New York City, to falling in love with her future husband and leaving the city after 9/11 for California, where her children are born. All the while, a sense of longing pulses in each stage as she moves through the headspace of a young woman longing to be sustained by a city into that of a mother now sustaining a family herself. Written with the transparency of a diarist, Everything Is Under Control is an unputdownable series of vignettes followed by tried-and-true recipes from Grant’s table—a heartrending yet unsentimental portrait of the highs and lows of young adulthood, motherhood, and a life in the kitchen.

Gay Bar by Jeremy Atherton Lin

Title Gay Bar
Author Jeremy Atherton Lin
Publisher Little, Brown
Release Date 2021-02-09
Category Biography & Autobiography
Total Pages 8
ISBN 9780316458740
Language English, Spanish, and French
GET BOOK
Book Summary:

An intimate trip through queer history. "An absolute tour de force." ―Maggie Nelson Strobing lights and dark rooms; throbbing house and drag queens on counters; first kisses, last call: the gay bar has long been a place of solidarity and sexual expression—whatever your scene, whoever you’re seeking. But in urban centers around the world, they are closing, a cultural demolition that has Jeremy Atherton Lin wondering: What was the gay bar? How have they shaped him? And could this spell the end of gay identity as we know it? In Gay Bar, the author embarks upon a transatlantic tour of the hangouts that marked his life, with each club, pub, and dive revealing itself to be a palimpsest of queer history. In prose as exuberant as a hit of poppers and dazzling as a disco ball, he time-travels from Hollywood nights in the 1970s to a warren of cruising tunnels built beneath London in the 1770s; from chichi bars in the aftermath of AIDS to today’s fluid queer spaces; through glory holes, into Crisco-slicked dungeons and down San Francisco alleys. He charts police raids and riots, posing and passing out—and a chance encounter one restless night that would change his life forever. The journey that emerges is a stylish and nuanced inquiry into the connection between place and identity—a tale of liberation, but one that invites us to go beyond the simplified Stonewall mythology and enter lesser-known battlefields in the struggle to carve out a territory. Elegiac, randy, and sparkling with wry wit, Gay Bar is at once a serious critical inquiry, a love story and an epic night out to remember.

Captain Phil Harris by Josh Harris

Title Captain Phil Harris
Author Josh Harris
Publisher Simon and Schuster
Release Date 2014-04-15
Category Biography & Autobiography
Total Pages 240
ISBN 9781451666069
Language English, Spanish, and French
GET BOOK
Book Summary:

A portrait of the late star of Discovery Channel's Deadliest Catch reveals his high-risk private life of tempestuous affairs, drug-fueled parties and motorcycle riding as well as his virtues as a devoted friend, loving father and steadfast captain. 50,000 first printing.

First Catch by Thom Eagle

Title First Catch
Author Thom Eagle
Publisher Grove Press
Release Date 2020-03-10
Category Cooking
Total Pages 229
ISBN 9780802148230
Language English, Spanish, and French
GET BOOK
Book Summary:

Praised in Britain as a return to a forgotten tradition of literary food writing, a delectable and surprising celebration of cooking through the story of an early spring meal First, Catch is a cookbook without recipes, an invitation to journey through the digressive mind of a chef at work, and a hymn to a singular nine-dish festive spring lunch. In Eagle’s kitchen, open shelves reveal colorful jars of vegetables pickling over the course of months, and a soffritto of onions, celery, and carrots cook slowly under a watchful gaze in a skillet heavy enough to double as a murder weapon. Eagle has both the sharp eye of a food scientist as he tries to identify the seventeen unique steps of boiling water, as well as of that of a roving food historian as he ponders what the spice silphium tasted like to the Romans, who over-ate it to worldwide extinction. He is a tour guide to the world of ingredients, a culinary explorer, and thoughtful commentator on the ways immigration, technology, and fashion has changed the way we eat. He is also a food philosopher, asking the question: at what stage does cooking begin? Is it when we begin to apply heat or acid to ingredients? Is it when we gather and arrange what we will cook—and perhaps start to salivate? Or does it start even earlier, in the wandering late-morning thought, “What should I eat for lunch?” Irreverent and charming, yet also illuminating and brilliantly researched, First, Catch encourages us to slow down and focus on what it means to cook. With this astonishing and beautiful book, Thom Eagle joins the ranks of great food writers like M.F.K. Fisher, Alice Waters, and Samin Nosrat in offering us inspiration to savor, both in and out of the kitchen.

Wine Girl by Victoria James

Title Wine Girl
Author Victoria James
Publisher HarperCollins
Release Date 2020-03-24
Category Biography & Autobiography
Total Pages 336
ISBN 9780062961693
Language English, Spanish, and French
GET BOOK
Book Summary:

An affecting memoir from the country’s youngest sommelier, tracing her path through the glamorous but famously toxic restaurant world At just twenty-one, the age when most people are starting to drink (well, legally at least), Victoria James became the country’s youngest sommelier at a Michelin-starred restaurant. Even as Victoria was selling bottles worth hundreds and thousands of dollars during the day, passing sommelier certification exams with flying colors, and receiving distinction from all kinds of press, there were still groping patrons, bosses who abused their role and status, and a trip to the hospital emergency room. It would take hitting bottom at a new restaurant and restorative trips to the vineyards where she could feel closest to the wine she loved for Victoria to re-emerge, clear-eyed and passionate, and a proud leader of her own Michelin-starred restaurant. Exhilarating and inspiring, Wine Girl is the memoir of a young woman breaking free from an abusive and traumatic childhood on her own terms; an ethnography of the glittering, high-octane, but notoriously corrosive restaurant industry; and above all, a love letter to the restorative and life-changing effects of good wine and good hospitality.

Title The Food and Wine of France
Author Edward Behr
Publisher Penguin
Release Date 2016-06-14
Category Biography & Autobiography
Total Pages 320
ISBN 9780399564024
Language English, Spanish, and French
GET BOOK
Book Summary:

A beautiful and deeply researched investigation into French cuisine, from the founding editor of The Art of Eating and author of 50 Foods. In THE FOOD AND WINE OF FRANCE, the influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Edward Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world's next cutting edge cuisine. France remains the greatest country for bread, cheese, and wine, and its culinary techniques are the foundation of the training of nearly every serious Western cook and some beyond. Behr talks with chefs and goes to see top artisanal producers in order to understand what "the best" means for them, the nature of traditional methods, how to enjoy the foods, and what the optimal pairings are. As he searches for the very best in French food and wine, he introduces a host of important, memorable people. THE FOOD AND WINE OF FRANCE is a remarkable journey of discovery. It is also an investigation into why classical French food is so extraordinarily delicious--and why it will endure.

Title My Korea Traditional Flavors Modern Recipes
Author Hooni Kim
Publisher W. W. Norton & Company
Release Date 2020-04-07
Category Cooking
Total Pages 352
ISBN 9780393634532
Language English, Spanish, and French
GET BOOK
Book Summary:

An Epicurious Spring 2020 "Book We Want to Cook from Now" A Michelin-starred chef known for defining Korean food in America brings a powerful culinary legacy into your kitchen. Simple rice cakes drenched in a spicy sauce. Bulgogi sliders. A scallion pancake (pajeon) the New York Times calls “the essential taste of Korean cuisine.” For years Hooni Kim’s food has earned him raves, including a Michelin Star—the first ever awarded to a Korean restaurant—for Danji. His background in world-class French and Japanese kitchens seamlessly combines with his knowledge of the techniques of traditional Korean cuisine to create uniquely flavorful dishes. My Korea, his long-awaited debut cookbook, introduces home cooks to the Korean culinary trinity: doenjang, ganjang, and gochujang (fermented soybean paste, soy sauce, and fermented red chili paste). These key ingredients add a savory depth and flavor to the 90 recipes that follow, from banchan to robust stews. His kimchis call upon the best ingredients and balance a meal with a salty, sour, and spicy kick. Elevated classics include one-bowl meals like Dolsot Bibimbap (Sizzling-Hot Stone Bowl Bibimbap), Haemul Sundubu Jjigae (Spicy Soft Tofu Stew with Seafood), and Mul Naengmyeon (Buckwheat Noodles in Chilled Broth). Dishes meant for sharing pair well with soju or makgeolli, an unfiltered rice beer, and include Budae Jjigae (Spicy DMZ Stew) and Fried Chicken Wings. Complete with thoughtful notes on techniques and sourcing and gorgeous photography from across Korea, this cookbook will be an essential resource for home cooks, a celebration of the deliciousness of Korean food by a master chef.

One Of Us by Åsne Seierstad

Title One of Us
Author Åsne Seierstad
Publisher Farrar, Straus and Giroux
Release Date 2015-04-21
Category True Crime
Total Pages 544
ISBN 9780374710200
Language English, Spanish, and French
GET BOOK
Book Summary:

A harrowing and thorough account of the massacre that upended Norway, and the trial that helped put the country back together On July 22, 2011, Anders Behring Breivik detonated a bomb outside government buildings in central Oslo, killing eight people. He then proceeded to a youth camp on the island of Utøya, where he killed sixty-nine more, most of them teenage members of Norway's governing Labour Party. In One of Us, the journalist Åsne Seierstad tells the story of this terrible day and what led up to it. What made Breivik, a gifted child from an affluent neighborhood in Oslo, become a terrorist? As in her bestseller The Bookseller of Kabul, Seierstad excels at the vivid portraiture of lives under stress. She delves deep into Breivik's troubled childhood, showing how a hip-hop and graffiti aficionado became a right-wing activist and Internet game addict, and then an entrepreneur, Freemason, and self-styled master warrior who sought to "save Norway" from the threat of Islam and multiculturalism. She writes with equal intimacy about Breivik's victims, tracing their political awakenings, aspirations to improve their country, and ill-fated journeys to the island. By the time Seierstad reaches Utøya, we know both the killer and those he will kill. We have also gotten to know an entire country—famously peaceful and prosperous, and utterly incapable of protecting its youth.

Title Greek to Me Adventures of the Comma Queen
Author Mary Norris
Publisher W. W. Norton & Company
Release Date 2019-04-02
Category Biography & Autobiography
Total Pages 240
ISBN 9781324001287
Language English, Spanish, and French
GET BOOK
Book Summary:

The Comma Queen returns with a buoyant book about language, love, and the wine-dark sea. In her New York Times bestseller Between You & Me, Mary Norris delighted readers with her irreverent tales of pencils and punctuation in The New Yorker’s celebrated copy department. In Greek to Me, she delivers another wise and funny paean to the art of self-expression, this time filtered through her greatest passion: all things Greek. Greek to Me is a charming account of Norris’s lifelong love affair with words and her solo adventures in the land of olive trees and ouzo. Along the way, Norris explains how the alphabet originated in Greece, makes the case for Athena as a feminist icon, goes searching for the fabled Baths of Aphrodite, and reveals the surprising ways Greek helped form English. Filled with Norris’s memorable encounters with Greek words, Greek gods, Greek wine—and more than a few Greek men—Greek to Me is the Comma Queen’s fresh take on Greece and the exotic yet strangely familiar language that so deeply influences our own.

LEAVE A COMMENT