Feasting Wild: In Search of the Last Untamed Food

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Feasting Wild: In Search of the Last Untamed Food
Title Feasting Wild: In Search of the Last Untamed Food
Author
Publisher Greystone Books
Release DateMay 26, 2020
Category Nonfiction
Total Pages 330 pages
ISBN B084318MZM
Book Rating 4.5 out of 5 from 41 reviews
Language EN, ES, BE, DA ,DE , NL and FR
Book Review & Summary:

A New York Times Book Review Summer Reading Selection “An intense and illuminating travelogue... offer[ing] a corrective to the patriarchal white gaze promoted by globetrotting eaters like Anthony Bourdain and Andrew Zimmern. La Cerva combines environmental history with feminist memoir to craft a narrative that's more in tune with recent works by Robin Wall Kimmerer, Helen Macdonald and Elizabeth Rush.” —The Wall Street Journal 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. Throughout her travels, La Cerva reflects on how colonialism and the extinction crisis have impacted wild spaces, and reveals what we sacrifice when we domesticate our foods —including biodiversity, Indigenous and women’s knowledge, a vital connection to nature, and delicious flavors. In the Democratic Republic of the Congo, La Cerva investigates the violent “bush meat” trade, tracking elicit delicacies from the rainforests of the Congo Basin to the dinner tables of Europe. In a Danish cemetery, she forages for wild onions with the esteemed staff of Noma. In Sweden––after saying goodbye to a man known only as The Hunter––La Cerva smuggles freshly-caught game meat home to New York in her suitcase, for a feast of “heartbreak moose.” Thoughtful, ambitious, and wide-ranging, Feasting Wild challenges us to take a closer look at the way we eat today, and introduces an exciting new voice in food journalism. “A memorable, genre-defying work that blends anthropology and adventure.”—Elizabeth Kolbert, New York Times-bestselling author of The Sixth Extinction “A food book with a truly original take.” —Mark Kurlansky, New York Times bestselling author of Salt: A World History

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Feasting Wild by Gina Rae La Cerva

Title Feasting Wild
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Publisher Greystone Books Ltd
Release Date 2020-05-26
Category Social Science
Total Pages 336
ISBN 9781771645348
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Book Summary:

A writer and anthropologist searches for wild foods—and reveals what we lose in a world where wildness itself is misunderstood, commodified, and hotly pursued. Two centuries ago, nearly half the North American diet was found in the wild. Today, so-called “wild foods” are becoming expensive commodities, served to the wealthy in top restaurants. In Feasting Wild, geographer and anthropologist Gina Rae La Cerva traces our relationship to wild foods and shows what we sacrifice when we domesticate them—including biodiversity, Indigenous knowledge, and an important connection to nature. Along the way, she samples wild foods herself, sipping elusive bird’s nest soup in Borneo and smuggling Swedish moose meat home in her suitcase. Thoughtful, ambitious, and wide-ranging, Feasting Wild challenges us to take a closer look at the way we eat today.

Feasting Wild by Gina Rae La Cerva

Title Feasting Wild
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ISBN 1771649151
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Book Summary:

A New York Times Book Review Summer Reading Selection "An intense and illuminating travelogue... offer[ing] a corrective to the patriarchal white gaze promoted by globetrotting eaters like Anthony Bourdain and Andrew Zimmern. La Cerva combines environmental history with feminist memoir to craft a narrative that's more in tune with recent works by Robin Wall Kimmerer, Helen Macdonald and Elizabeth Rush." --The Wall Street Journal 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. Throughout her travels, La Cerva reflects on how colonialism and the extinction crisis have impacted wild spaces, and reveals what we sacrifice when we domesticate our foods --including biodiversity, Indigenous and women's knowledge, a vital connection to nature, and delicious flavors. In the Democratic Republic of the Congo, La Cerva investigates the violent "bush meat" trade, tracking elicit delicacies from the rainforests of the Congo Basin to the dinner tables of Europe. In a Danish cemetery, she forages for wild onions with the esteemed staff of Noma. In Sweden--after saying goodbye to a man known only as The Hunter--La Cerva smuggles freshly-caught game meat home to New York in her suitcase, for a feast of "heartbreak moose." Thoughtful, ambitious, and wide-ranging, Feasting Wild challenges us to take a closer look at the way we eat today, and introduces an exciting new voice in food journalism. "A memorable, genre-defying work that blends anthropology and adventure."--Elizabeth Kolbert, New York Times-bestselling author of The Sixth Extinction "A food book with a truly original take." --Mark Kurlansky, New York Times bestselling author of Salt: A World History

Feasting Wild by Gina Rae La Cerva

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A writer and anthropologist searches for wild foods--and reveals what we lose in a world where wildness itself is misunderstood, commodified, and hotly pursued. Two centuries ago, nearly half the North American diet was found in the wild. Today, so-called "wild foods" are becoming expensive commodities, served to the wealthy in top restaurants. In Feasting Wild, geographer and anthropologist Gina Rae La Cerva traces our relationship to wild foods and shows what we sacrifice when we domesticate them--including biodiversity, Indigenous knowledge, and an important connection to nature. Along the way, she samples wild foods herself, sipping elusive bird's nest soup in Borneo and smuggling Swedish moose meat home in her suitcase. Thoughtful, ambitious, and wide-ranging, Feasting Wild challenges us to take a closer look at the way we eat today.

Forage Harvest Feast by Marie Viljoen

Title Forage Harvest Feast
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Publisher Chelsea Green Publishing
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Book Summary:

One intrepid cook's exploration of her urban terrain In this groundbreaking collection of nearly 500 wild food recipes, celebrated New York City forager, cook, kitchen gardener, and writer Marie Viljoen incorporates wild ingredients into everyday and special occasion fare. Motivated by a hunger for new flavors and working with thirty-six versatile wild plants--some increasingly found in farmers markets--she offers deliciously compelling recipes for everything from cocktails and snacks to appetizers, entrées, and desserts, as well as bakes, breads, preserves, sauces, syrups, ferments, spices, and salts. From underexplored native flavors like bayberry and spicebush to accessible ecological threats like Japanese knotweed and mugwort, Viljoen presents hundreds of recipes unprecedented in scope. They range from simple quickweed griddle cakes with American burnweed butter to sophisticated dishes like a souffléed tomato roulade stuffed with garlic mustard, or scallops seared with sweet white clover, cattail pollen, and sweetfern butter. Viljoen makes unfamiliar ingredients familiar by treating each to a thorough culinary examination, allowing readers to grasp every plant's character and inflection. Forage, Harvest, Feast--featuring hundreds of color photographs as well as cultivation tips for plants easily grown at home--is destined to become a standard reference for any cook wanting to transform wildcrafted ingredients into exceptional dishes, spices, and drinks. Eating wild food, Viljoen reminds us, is a radical act of remembering and honoring our shared heritage. Led by a quest for exceptional flavor and ecologically sound harvesting, she tames the feral kitchen, making it recognizable and welcoming to regular cooks.

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ISBN 9781786898500
Language English, Spanish, and French
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‘A brave and beautiful exploration into food, race, memory and the very meaning of life. I read it greedily - and so will you’ Meera Sodha, author of Fresh India The dinner table, among friends, is where the best conversations take place – talk about the world, religion, politics, culture, love and cooking. In the same way, Be My Guest is a conversation about all these things, mediated through the sharing of food. We live in a world where some have too much and others not enough, where migrants and refugees are both welcomed and vilified, and where most of us spend less and less time cooking and eating together. Priya Basil explores the meaning and limits of hospitality today, and in doing so she invites us to consider that how much we have in common may depend on what we are willing to share.

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ISBN 1770414355
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Book Summary:

In LOST FEAST, food expert Lenore Newman sets out to look at the history of the foods we have loved to death and what that means for the culinary paths we choose for the future. Bracketing the chapters are a series of extinction dinners , designed to recreate meals of the past or to illustrate how we might be eating in the future. Part culinary romp, part environmental wake-up call, LOST FEAST makes a critical contribution to our understanding of food security today. You will never look at what s on your plate in quite the same way again.

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ISBN 9781926812106
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An in-depth exposé of how the modern food system is putting our food supply in serious danger—with startling new evidence and guidance on what we can do to reclaim control of what we eat.

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Title Ancient Bones
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Language English, Spanish, and French
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In this “fascinating forensic inquiry into human origins” (Kirkus), a renowned paleontologist takes readers behind-the-scenes of one of the most groundbreaking archaeological digs in recent history. Somewhere west of Munich, paleontologist Madelaine Böhme and her colleagues dig for clues to the origins of humankind. What they discover is beyond anything they ever imagined: the twelve-million-year-old bones of Danuvius guggenmosi make headlines around the world. This ancient ape defies prevailing theories of human history—his skeletal adaptations suggest a new common ancestor between apes and humans, one that dwelled in Europe, not Africa. Might the great apes that traveled from Africa to Europe before Danuvius’s time be the key to understanding our own origins? All this and more is explored in Ancient Bones. Using her expertise as a paleoclimatologist and paleontologist, Böhme pieces together an awe-inspiring picture of great apes that crossed land bridges from Africa to Europe millions of years ago, evolving in response to the challenging conditions they found. She also takes us behind the scenes of her research, introducing us to former theories of human evolution (complete with helpful maps and diagrams), and walks us through musty museum overflow storage where she finds forgotten fossils with yellowed labels, before taking us along to the momentous dig where she and the team unearthed Danuvius guggenmosi himself—and the incredible reverberations his discovery caused around the world. Praise for Ancient Bones: “Readable and thought-provoking. Madelaine Böhme is an iconoclast whose fossil discoveries have challenged long-standing ideas on the origins of the ancestors of apes and humans.”—Steve Brusatte, University of Edinburgh paleontologist and New York Times-bestselling author of The Rise and Fall of the Dinosaurs “Part Sherlock Holmes, part Indiana Jones, Ancient Bones is an entertaining and provocative retelling of the human evolutionary story. Böhme's hypotheses—written with enthusiasm and clarity—will be scientifically scrutinized for decades to come.” —Jeremy DeSilva, Associate Professor of Anthropology, Dartmouth College

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Title Eating Wild Japan
Author Stone Bridge Press
Publisher Unknown
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Category Cooking
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ISBN 1611720613
Language English, Spanish, and French
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Book Summary:

A delicious collection of essays, recipes, and practical plant information exploring Japan's thriving culture of foraged foods.

A Geography Of Blood by Candace Savage

Title A Geography of Blood
Author Candace Savage
Publisher Greystone Books Ltd
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Total Pages 213
ISBN 9781553652342
Language English, Spanish, and French
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Book Summary:

*Finalist, Hilary Weston Writers’ Trust Prize for Non-Fiction When Candace Savage and her partner buy a house in the romantic little town of Eastend, she has no idea what awaits her. At first she enjoys exploring the area around their new home, including the boyhood haunts of the celebrated American writer Wallace Stegner, the back roads of the Cypress Hills, the dinosaur skeletons at the T.Rex Discovery Centre, the fossils to be found in the dust-dry hills. She also revels in her encounters with the wild inhabitants of this mysterious land-three coyotes in a ditch at night, their eyes glinting in the dark; a deer at the window; a cougar pussy-footing it through a gully a few minutes' walk from town. But as Savage explores further, she uncovers a darker reality-a story of cruelty and survival set in the still-recent past--and finds that she must reassess the story she grew up with as the daughter, granddaughter, and great-granddaughter of prairie homesteaders. Beautifully written, impeccably researched, and imbued with Savage's passion for this place, A Geography of Blood offers both a shocking new version of plains history and an unforgettable portrait of the windswept, shining country of the Cypress Hills.

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Author Lori Shenher
Publisher Greystone Books
Release Date 2015-08-31
Category True Crime
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ISBN 9781771640947
Language English, Spanish, and French
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Book Summary:

From her first assignment in 1998 to explore an increase in the number of missing women to the harrowing 2002 interrogation of convicted serial killer Robert Pickton, Lori Shenher tells a story of massive police failure—failure of the police to use the information about Pickton available to them, failure to understand the dark world of drug addiction and sex work, and failure to save more women from their killer. Shenher explains how police unwillingness to believe the women were missing or murdered, jurisdictional squabbles, and a fear of tunnel vision conspired to leave women unprotected and vulnerable to a serial killer nearly three years after she first received a tip that Pickton could be responsible. She unflinchingly reveals her own pain and psychological distress as a result of these events, which left her unable to work with or trust the police and the criminal justice system. That Lonely Section of Hell reveals the deeper truths behind the causes of this tragedy and the myriad ways the system—and society—failed to protect vulnerable people.

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Title The Flavor of Wood
Author Artur Cisar-Erlach
Publisher Abrams
Release Date 2019-02-26
Category Cooking
Total Pages 256
ISBN 9781468316735
Language English, Spanish, and French
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Book Summary:

Most people don’t expect wood to flavor their food beyond the barbecue, if at all, and gastronomists rarely discuss the significance that wood has on ultimate taste. But trees and wood have a far greater influence over our plate and palate than you might think. So what does wood taste of? And how has it been used in cooking, distilling, fermenting, and even perfume creation to produce a unique flavor and smell?To find out the answers to these questions, food communications expert Artur Cisar-Erlach embarked on a global journey to understand how trees infuse the world’s most delectable dishes with the flavor of their wood. His flavor hunt extended into a three-year exploration covering everything from pizza, whisky, cheese, tea, and perfume to quinine, wine, maple syrup, blue yogurt, and more. From wooden barrels used to age scotch in Austria to wood-burning pizza ovens of Naples to traditional Canadian maple syrup producers, The Flavor of Wood explores how wood infuses some of our best-loved foods through its smoke, sap, roots, and bark. As his quest spans continents and cultures, Cisar-Erlach introduces readers to a colorful cast of characters including Modenese balsamic vinegar producers, Piedmontese truffle hunters, South Tyrolean winemakers, and wild mountain pine chefs. Discovering that wood flavors beverages as well, the author encounters Austrian whisky distillers, Bavarian brewers, avant-garde central London tea merchants, and Indian tea exporters.A world trip brimming with fascinating encounters, unexpected turns, beautiful landscapes, scientific discoveries, and historic connections, The Flavor of Wood is the story of a passionate flavor hunter, and offers readers unparalleled access to some of the world’s highest quality cuisine and unknown tree flavors.

Olive Odyssey by Julie Angus

Title Olive Odyssey
Author Julie Angus
Publisher Greystone Books
Release Date 2014-05-05
Category Biography & Autobiography
Total Pages 344
ISBN 9781771000062
Language English, Spanish, and French
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Book Summary:

This Mediterranean travel memoir offers “an engaging mix of history, food travelogue, and botany lesson . . . There is much to enjoy here” (Library Journal). Inspired by her Syrian forebears’ intimate relationship with the olive, Julie Angus embarks on a voyage around the Mediterranean to unlock the secrets of the fruit that meant so much to them. Accompanied by her husband and their ten-month-old son, Angus collects samples from ancient trees to determine where the first olive tree originated; feasts on inky black tapenades and codfish drizzled with olive oil, among many other delights; witnesses the harvesting of olives in Greece; and visits perhaps the oldest olive tree in the world, on Crete. The result is a fascinating history and biography of this most influential and irresistible fruit. “It is a pleasure to try to keep up with this book; like its author, it covers an enormous amount of territory.” —Christopher Bakken, Wall Street Journal

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
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Book Summary:

NATIONAL BESTSELLER 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.

Hormone Power by Marjolein Dubbers

Title Hormone Power
Author Marjolein Dubbers
Publisher Greystone Books Ltd
Release Date 2019-05-14
Category Health & Fitness
Total Pages 304
ISBN 9781771643566
Language English, Spanish, and French
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Book Summary:

Simple tips and recipes to help women balance their hormones, boost their energy, and change their lives. What if you could feel happier, more energized, and less stressed, simply by changing the way you eat? In this informative book, vitality expert Marjolein Dubbers offers effective, easy-to-follow advice women can use to take charge of their hormones, improve their mood, and transform their health—one bite at a time. In clear, upbeat language, Hormone Power reveals the ins and outs of the endocrine system, explaining how estrogen, progesterone, insulin, cortisol, thyroid hormones, leptin, and ghrelin work in the body—and why they so often let women down. Debunking diet myths, Dubbers shares practical tips for how to harness these important hormones and improve everything from unwanted weight gain to low libido, menstrual pain to menopause symptoms. Along the way, she provides innovative ways to incorporate healthy habits into daily life, including delicious recipes for homemade granola, green breakfast smoothies, mouthwatering avocado lemon tarts, and more.

The Campout Cookbook by Marnie Hanel

Title The Campout Cookbook
Author Marnie Hanel
Publisher Artisan Books
Release Date 2018-05-15
Category Cooking
Total Pages 192
ISBN 9781579658540
Language English, Spanish, and French
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Book Summary:

Forget freeze-dried astronaut meals and bags of stale, store-bought gorp. Finally, here’s a cookbook that complements the magic of gathering around a campfire and sharing a meal with friends. From the IACP Award–winning authors of The Picnic, which brought taste and style to eating outdoors (in the daytime), comes its companion, for leaving civilization behind and dining under the stars. A mix of dishes to make ahead and meals to cook on-site, The Campout Cookbook includes more than 75 recipes for wood-fired skillet pizzas; backcountry stews and chilies; fire-roasted vegetables and cast-iron breads; unexpected dips, jerkies, and high-energy bars; breakfasts to satisfy that yawning hunger that comes from sleeping in the fresh air; s’mores, of course (including Vanilla Bean Dream Marshmallows & Co. and Dark Chocolate Raspberry Caramel Fire-Ban S’mores); and cocktails, coolers, warm libations for chilly nights, and a Blood Orange Bug Juice. Plus there’s inspiration and know-how for every avid camper and enthusiastic neophyte: How to find a suitable campsite and build a campfire specifically for cooking over, and how to keep it going. Stargazing for city slickers. A troubleshooting guide. And the definitive packing list and camp kitchen essentials. Just add a few scary stories for a truly memorable campout.

Title The School of Sophisticated Drinking
Author Kerstin Ehmer
Publisher Greystone Books
Release Date 2015-09-13
Category Cooking
Total Pages 256
ISBN 9781771641203
Language English, Spanish, and French
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Book Summary:

Wherever and whenever people have been found talking, they have been found drinking: an age-old pastime with an equally storied history. Alcohol and civilization have developed in close quarters, sometimes supporting each other and sometimes getting in each other’s way. The School of Sophisticated Drinking, which began as an ongoing series of lectures at Berlin’s legendary Victoria Bar in 2003, traces the deep-seated lineage of drinking in the social, political, and even scientific developments of our culture. Appealing to both expert drinkers and novice barflies, each chapter delves into the sociopolitical significance of and technological innovations behind a familiar wine or spirit—brandy, vodka, whisky, rum, gin, tequila, and champagne—and shares plenty of tales of adventure, from the glamour of Hollywood and Broadway, to the tormented worlds of well-known writers, to the outbreak of wars and the unending struggle for economic and military power. The reader’s thirst for knowledge can be further quenched by trying any or all of the enticing cocktail recipes gathered at the end of the book.

Bakeland by Marit Hovland

Title Bakeland
Author Marit Hovland
Publisher Greystone Books Ltd
Release Date 2018-05-01
Category Cooking
Total Pages 208
ISBN 9781771643115
Language English, Spanish, and French
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Book Summary:

A quirky, beautifully photographed collection of delicious and creative Nordic baking recipes inspired by nature. From the Danish concept of hygge (or “coziness”) to the Swedish fika (or “coffee break”), when it comes to enjoying the good things in life, the Nordic countries tend to know best. And dessert, Bakeland reveals, is no exception. Written by Marit Hovland, the Norse graphic designer, baker, and photographer behind the popular Instagram account and blog Borrow My Eyes, this gorgeous recipe book is a remarkably innovative homage to the beauty of the world around us that will delight lovers of baking, crafting, nature, and all things Scandinavian. With fifty tempting dessert recipes and 140 stunning color photographs, Bakeland is as much a treat for the eyes as it is for the taste buds. Focusing on purity, season, and quality, Hovland offers a sweet, playful approach to the New Nordic cuisine trend made popular by chefs like Magnus Nilsson. Her belief that “inspiration can be found everywhere” shines through in each of her culinary creations, which replicate the most striking aspects of the natural world. From chocolate sea to pinecone-shaped gingersnaps, Bakeland takes readers on an artful, tasty trip through nature in Norway, season by season. Better yet, each recipe is detailed, precise, and easy to follow, with no special equipment required. With step-by-step illustrated instructions and an emphasis on simplicity, Hovland’s approach to baking is as accessible as it is delectable.

You Had Better Be White By Six A M by Craig Marshall Smith

Title You Had Better be White by Six A m
Author Craig Marshall Smith
Publisher Unknown
Release Date 2019
Category Blacks
Total Pages 186
ISBN 1459370236
Language English, Spanish, and French
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Book Summary:

Eat This Book by Anonim

Title Eat This Book
Author Anonim
Publisher Running Press Adult
Release Date 2020-10-06
Category Cooking
Total Pages 178
ISBN 0762498048
Language English, Spanish, and French
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Book Summary:

Ever wondered where marshmallows come from? Stumped on the right way to peel an artichoke? Or curious about the history of ranch dressing? Look no further -- the answers are right here in this whimsically-illustrated compendium that spotlights 100 different foods, from the banal to the bizarre. Packed with tons of food facts and tips, and featuring delightful illustrations and hand-drawn text, Eat This Book is perfect for visual learners and the culinary-curious. Handy as a kitchen reference, but pretty enough for a coffee table, it will inspire you to acquaint yourself with unfamiliar produce from the farmer's market (jackfruit or lotus root, anyone?), or find a new appreciation for old stand-bys (ketchup, cinnamon, coffee) that are already lurking in your fridge or cupboard .

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