The Art of Simple Food

The Art of Simple Food
Author: Alice Waters
Publsiher: Clarkson Potter Publishers
Total Pages: 405
Release: 2007
ISBN 10: 9780307336798
ISBN 13: 0307336794
Language: EN, FR, DE, ES & NL

The Art of Simple Food Book Review:

Reveals how to select seasonal, local, fresh, and sustainable foods; provides a series of lessons on everyday principles and practices of good eating; and presents more than two hundred recipes that range from appetizers to desserts.

The Art of Simple Food Notes Lessons and Recipes from a Delicious Revolution

The Art of Simple Food  Notes  Lessons  and Recipes from a Delicious Revolution
Author: Alice Waters
Publsiher: Unknown
Total Pages: 405
Release: 2007
ISBN 10: 9780307336798
ISBN 13: 0307336794
Language: EN, FR, DE, ES & NL

The Art of Simple Food Notes Lessons and Recipes from a Delicious Revolution Book Review:

The Art of Simple Food

The Art of Simple Food
Author: Alice Waters
Publsiher: Clarkson Potter
Total Pages: 416
Release: 2010-10-20
ISBN 10: 0307885585
ISBN 13: 9780307885586
Language: EN, FR, DE, ES & NL

The Art of Simple Food Book Review:

An indispensable resource for home cooks from the woman who changed the way Americans think about food. Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has “single-handedly chang[ed] the American palate” according to the New York Times. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods. With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice’s philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that’s balanced in texture, color, and flavor, Waters helps us embrace the seasons’ bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.

The Art of Simple Food II

The Art of Simple Food II
Author: Alice Waters
Publsiher: Clarkson Potter
Total Pages: 448
Release: 2013-10-29
ISBN 10: 0770433472
ISBN 13: 9780770433475
Language: EN, FR, DE, ES & NL

The Art of Simple Food II Book Review:

Alice Waters, the iconic food luminary, presents 200 new recipes that share her passion for the many delicious varieties of vegetables, fruits, and herbs that you can cultivate in your own kitchen garden or find at your local farmers’ market. A beautiful vegetable-focused book, The Art of Simple Food II showcases flavor as inspiration and embodies Alice’s vision for eating what grows in the earth all year long. She shares her understanding of the whole plant, demystifying the process of growing and cooking your own food, and reveals the vital links between taste, cooking, gardening, and taking care of the land. Along the way, she inspires you to feed yourself deliciously through the seasons. From Rocket Salad with Babcock Peaches and Basil to Moroccan Asparagus and Spring Vegetable Ragout to Chicken with 40 Cloves of Garlic, Alice shares recipes that celebrate the ingredients she loves: tender leaf lettuces, fresh green beans, stone fruits in the height of summer, and so much more. Advice for growing your own fruits and vegetables abounds in the book—whether you are planting a garden in your backyard or on your front porch or fire escape. It is gleaned from her close relationships with local, sustainable farmers.

Food with Friends

Food with Friends
Author: Leela Cyd
Publsiher: Clarkson Potter
Total Pages: 208
Release: 2016
ISBN 10: 0804187096
ISBN 13: 9780804187091
Language: EN, FR, DE, ES & NL

Food with Friends Book Review:

Small bites and treats to share The best gatherings are simple, yet somehow special. They might begin with an impromptu picnic after shopping at the farmer's market or a late lunch with neighbors that stretches into cocktails under the stars. Whatever the occasion, this picture-perfect cookbook shows how to turn any meal into a delectable affair. These effortless recipes for brunch, teatime, happy hours, picnics, potlucks, and dessert all include a whimsical twist: a few slices of French toast doused in lavender syrup, rainbow chard empanadas served with pistachio crema, or a vibrant purple cauliflower hummus. With tips on creating an inviting table, stocking a pantry to make last-minute nibbles, and packing delicious parting gifts for guests, Food with Friends will inspire any get-together, however large or small.

The Art of Raw Food

The Art of Raw Food
Author: Jens Casupei,Vibeke Kaupert
Publsiher: North Atlantic Books
Total Pages: 320
Release: 2011-05-24
ISBN 10: 1583942475
ISBN 13: 9781583942475
Language: EN, FR, DE, ES & NL

The Art of Raw Food Book Review:

Raw food is for everyone, say the authors of one of Denmark’s best-selling cookbooks, and they make a compelling case for that claim. Equally at home on the coffee table or in the kitchen, The Art of Raw Food features gorgeous four-color photography and delicious yet simple raw food recipes as well as a background on the benefits of a raw food diet. Jens Casupei and Vibeke Kaupert, raw food enthusiasts with a flair for style as well as a passion for healthy living, introduce readers to the good (raw food), the bad (processed food), and the ugly (how processed food can make you feel). Sixty pages of information on health and diet are followed by 260 pages of mouth-watering recipes. In 140 recipes, the authors cover breakfast (Delicious Buckwheat Porridge); shakes and smoothies (Orange and Blackcurrant Shake); soups (Light and Fluffy Pepper Bisque); main dishes (Chili Sin Carne); soups, dips, and patés (Olive Tapenade); desserts (Pineapple Carpaccio with Berry Coulis); snacks (Quetzalcoatl Chocolate); and sauces and dressings (Sunflower and Beetroot Sauce). A terrific introduction to the world of raw foods for any newcomer, Raw Food offers plenty of diverse and unique recipes for every occasion. The Art of Raw Food official website: http://theartofrawfood.com/

My Pantry

My Pantry
Author: Alice Waters
Publsiher: Clarkson Potter
Total Pages: 144
Release: 2015
ISBN 10: 080418528X
ISBN 13: 9780804185288
Language: EN, FR, DE, ES & NL

My Pantry Book Review:

An accessible collection of essays and recipes introduces the James Beard Award-winning author's philosophies about making one's own provisions using seasonal, organic and healthy artisanal foods.

Chez Panisse Cafe Cookbook

Chez Panisse Cafe Cookbook
Author: Alice L. Waters
Publsiher: Harper Collins
Total Pages: 288
Release: 2014-04-15
ISBN 10: 0062354000
ISBN 13: 9780062354006
Language: EN, FR, DE, ES & NL

Chez Panisse Cafe Cookbook Book Review:

We hung the walls with old French movie posters advertising the films of Marcel Pagnol, films that had already provided us with both a name and an ideal: to create a community of friends, lovers, and relatives that span generations and is in tune with the seasons, the land, and human appetites. So writes Alice Waters of the opening of Berkeley's Chez Panisse Café on April Fool's Day, 1980. Located above the more formal Chez Panisse Restaurant, the Café is a bustling neighborhood bistro where guests needn't reserve far in advance and can choose from the ever-changing à la carte menu. It's the place where Alice Waters's inventive chefs cook in a more impromptu and earthy vein, drawing on the healthful, low-tech traditions of the cuisines of such Mediterranean regions as Catalonia, Campania, and Provence, while improvising and experimenting with the best products of Chez Panisse's own regional network of small farms and producers. In the Chez Panisse Café Cookbook, the follow-up to the award-winning Chez Panisse Vegetables, Alice Waters and her team of talented cooks offer more than 140 of the café's best-recipes--some that have been on the menu since the day café opened and others freshly reinvented with the honesty and ingenuity that have made Chez Panisse so famous. In addition to irresistible recipes, the Chez Panisse Café Cookbook is filled with chapter-opening essays on the relationships Alice has cultivated with the farmers, foragers and purveyors--most of them within an hour's drive of Berkeley--who make it possible for Chez Panisse to boast that nearly all food is locally grown, certifiably organic, and sustainably grown and harvested. Alice encourages her chefs and cookbook readers alike to decide what to cook only after visiting the farmer's market or produce stand. Then we can all fully appreciate the advantages of eating according to season--fresh spring lamb in late March, ripe tomato salads in late summer, Comice pear crisps in autumn. This book begins with a chapter of inspired vegetable recipes, from a vivid salad of avocados and beets to elegant Morel Mushroom Toasts to straightforward side dishes of Spicy Broccoli Raab and Garlicky Kale. The Chapter on eggs and cheese includes two of the café's most famous dishes, a garden lettuce salad with baked goat cheese and the Crostata di Perrella, the café's version of a calzone. Later chapters focus on fish and shellfish, beef, pork, lamb, and poultry, each offering its share of delightful dishes. You'll find recipes for curing your own pancetta, for simple grills and succulent braises, and for the definitive simple roast chicken--as well as sumptuous truffed chicken breasts. Finally the pastry cooks of Chez Panisse serve forth a chapter of uncomplicated sweets, including Apricot Bread Pudding, Chocolate Almond Cookies, and Wood Oven-baked Figs with Raspberries. Gorgeously designed and illustrated throughout with colored block prints by David Lance Goines, who has eaten at the café since the day it opened, Chez Panisse Café Cookbook is destined to become an indispensable classic. Fans of Alice Waters's restaurant and café will be thrilled to discover the recipes that keep them coming back for more. Loyal readers of her earlier cookbooks will delight in this latest collection of time-tested, deceptively simple recipes. And anyone who loves pure, vibrant, delicious fare made from the finest ingredients will be honored to add these new recipes to his or her repertoire.

We Are What We Eat

We Are What We Eat
Author: Alice Waters
Publsiher: Penguin
Total Pages: 208
Release: 2021-06-01
ISBN 10: 0525561544
ISBN 13: 9780525561545
Language: EN, FR, DE, ES & NL

We Are What We Eat Book Review:

From chef and food activist Alice Waters, an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eats In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life’s work. When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small space—human qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients. Waters came to see that the phenomenon of fast food culture, which prioritized cheapness, availability, and speed, was not only ruining our health, but also dehumanizing the ways we live and relate to one another. Over years of working with regional farmers, Waters and her partners learned how geography and seasonal fluctuations affect the ingredients on the menu, as well as about the dangers of pesticides, the plight of fieldworkers, and the social, economic, and environmental threats posed by industrial farming and food distribution. So many of the serious problems we face in the world today—from illness, to social unrest, to economic disparity, and environmental degradation—are all, at their core, connected to food. Fortunately, there is an antidote. Waters argues that by eating in a “slow food way,” each of us—like the community around her restaurant—can be empowered to prioritize and nurture a different kind of culture, one that champions values such as biodiversity, seasonality, stewardship, and pleasure in work. This is a declaration of action against fast food values, and a working theory about what we can do to change the course. As Waters makes clear, every decision we make about what we put in our mouths affects not only our bodies but also the world at large—our families, our communities, and our environment. We have the power to choose what we eat, and we have the potential for individual and global transformation—simply by shifting our relationship to food. All it takes is a taste.

The Simple Art of EatingWell

The Simple Art of EatingWell
Author: The Editors of EatingWell,Jessie Price,EatingWell Test Kitchen
Publsiher: The Countryman Press
Total Pages: 512
Release: 2013-12-02
ISBN 10: 1581572190
ISBN 13: 9781581572193
Language: EN, FR, DE, ES & NL

The Simple Art of EatingWell Book Review:

Presents four hundred healthy recipes approved by EatingWell's Test Kitchen, along with nutritional analysis of each dish and advice about ingredients, equipment, and cooking techniques.

Chez Panisse Menu Cookbook

Chez Panisse Menu Cookbook
Author: Alice Waters
Publsiher: Random House
Total Pages: 336
Release: 2011-11-02
ISBN 10: 0345529898
ISBN 13: 9780345529893
Language: EN, FR, DE, ES & NL

Chez Panisse Menu Cookbook Book Review:

“Chez Panisse is an extraordinary dining experience. . . . It is Alice Waters's brilliant gastronomic mind, her flair for cooking, and her almost revolutionary concept of menu planning that make Chez Panisse so exciting.”—James Beard Justly famed for the originality of its ever-changing menu and the range and virtuosity of its chef and owner, Alice Waters, Chez Panisse is known throughout the world as one of America's greatest restaurants. Dinner there is always an adventure—a different five-course meal is offered every night, and the restaurant has seldom repeated a meal since its opening in 1971. Alice Waters is a brilliant pioneer of a wholly original cuisine, at once elegant and earthy, classical and experimental, joyous in its celebration of the very finest and freshest ingredients. In this spectacular book, Alice Waters collects 120 of Chez Panisse's best menus, its most inspired transformations of classic French dishes. The Chez Panisse Menu Cookbook is filled with dishes redolent of the savory bouquet of teh garden, the appealing aromas and roasty flavors of food cooked over the charcoal grill, and the delicate sweetness of fish fresh from the sea. There are menus here for different seasons of the year, for picnics and outdoor barbecues and other great occasions. Handsomely designed and illustrated by David Lance Goines, this is an indispensable addition to the shelf of every great cook and cookbook readers. “A lovely book, wonderfully inventive, and the food is very pure.”—Richard Olney

Chez Panisse Vegetables

Chez Panisse Vegetables
Author: Alice L. Waters
Publsiher: Harper Collins
Total Pages: 368
Release: 2014-04-15
ISBN 10: 0062031015
ISBN 13: 9780062031013
Language: EN, FR, DE, ES & NL

Chez Panisse Vegetables Book Review:

For twenty-five years, Alice Waters and her friends at Chez Panisse in Berkeley, California have dedicated themselves to the ideal of serving the finest, freshest foods with simplicity and style. From tender baby asparagus in early spring, to the colorful spectrum of peppers at the height of summer; crisp, leafy chicories in autumn, to sweet butternut squash in the dark of winter, much of the inspiration about what to put on the menu comes from the high quality produce Waters and her chefs seek out year-round. Using the treasures from the earth, Chez Panisse Vegetables offers endless possibilities for any occasion. Try Grilled Radicchio Risotto with Balsamic Vinegar at your next dinner party, or Pizza with Red and Yellow Peppers for a summer evening at home. Why not forgo green-leaf lettuce, and opt for Artichoke and Grapefruit Salad drizzled with extra-virgin olive oil? Or serve Corn Cakes with fresh berries for breakfast instead of cereal? Throughout Vegetables, Waters shares her energy and enthusiasm for what she describes as "living foods." When she first began in the restaurant business, the selection of good-quality vegetables was so limited that she found herself searching out farmers with whom she might do business. Luckily, today's explosion of markets and organic farms across the country ensures that any home cook can find freshly harvested produce to put on the table. And with the increased popularity of home gardening, more and more people are taking their vegetables straight from the earth and into the kitchen. Cooks, gardeners, vegetarians and everyone who appreciates good food will find Chez Panisse Vegetables to be not only a cookbook, but a valuable resource for selecting and serving fine produce. From popular vegetables like corn, tomatoes and carrots, to more unusual selections like chard, amaranth greens and sorrel, Vegetables offers detailed information about the seasonal availability, proper look, flavor and preparation of each selection. Arranged alphabetically by vegetable, and filled with colorful linocut images, Chez Panisse Vegetables makes it easy for a cook to find a tempting recipe for whatever he or she has brought home from the market.

Chez Panisse Fruit

Chez Panisse Fruit
Author: Alice L. Waters
Publsiher: Harper Collins
Total Pages: 352
Release: 2014-04-15
ISBN 10: 0062031007
ISBN 13: 9780062031006
Language: EN, FR, DE, ES & NL

Chez Panisse Fruit Book Review:

In 2001 Chez Panisse was named the number one restaurant in America by Gourmet magazine -- quite a journey from 1971 when Alice Waters opened Chez Panisse as a place where she and her friends could cook country French food with local ingredients and talk politics. As the restaurant's popularity grew, so did Alice's commitment to organic, locally grown foods and to a community of farmers and producers who provide the freshest ingredients, grown and harvested naturally with techniques that preserve and enrich the land for future generations. After thirty years, the innovative spirit and pure, intense flavors of Chez Panisse continue to delight and surprise all who visit, and even those who cant get there know that Alice started a quiet revolution, changing the culinary landscape forever. Inspired by Chez Panisse, more and more people across the country are discovering the sublime pleasures of local, organic vegetables and fruits. Now join Alice Waters and the cooks at Chez Panisse in celebration of fruit. Chez Panisse Fruit draws on the exuberant flavors of fresh, ripe fruit to create memorable dishes. In this companion volume to Chez Panisse Vegetables, discover more than 200 recipes for both sweet and savory dishes featuring fruit. Glorify the late-summer peach harvest with Peach and Raspberry Gratin, and extend the season with Grilled Cured Duck Breast with Pickled Peaches. Enjoy the first plums in Pork Loin Stuffed with Wild Plums and Rosemary. Preserve the fresh flavors of winter citrus with Kumquat Marmalade or Candied Grapefruit Peel. Organized alphabetically by fruit -- from apples to strawberries -- and including helpful essays on selecting, storing, and preparing fruit, this book will help you make the very most of fresh fruits from season to season. Illustrated with beautiful color relief prints by Patricia Curtan, Chez Panisse Fruit is a book to savor and to treasure.

Joy s Simple Food Remedies

Joy s Simple Food Remedies
Author: Joy Bauer
Publsiher: Hay House, Inc
Total Pages: 288
Release: 2020-03-31
ISBN 10: 140195569X
ISBN 13: 9781401955694
Language: EN, FR, DE, ES & NL

Joy s Simple Food Remedies Book Review:

Now in paperback, the nutrition and health expert for the TODAY show helps you to heal yourself easily from 20 everyday ailments using key power foods and recipes. Do you often wake up in the morning not feeling your best? Maybe it's a nagging cold or a dreaded hangover, or perhaps it's something more chronic, such as PMS or seasonal allergies. In Joy's Simple Food Remedies, New York Times best-selling author and TODAY show nutritionist Joy Bauer tackles 20 of the most common everyday ailments. For each ailment, she explores the science, explains the causes, and offers five healing foods. You'll also enjoy more than 60 mouthwatering recipes to increase your energy, ease aches and pains, boost brain power, reduce anxiety and stress, and live your life to the fullest!

A Year of Simple Family Food

A Year of Simple Family Food
Author: Julia Busuttil Nishimura
Publsiher: Plum
Total Pages: 256
Release: 2020-08-25
ISBN 10: 1760981222
ISBN 13: 9781760981228
Language: EN, FR, DE, ES & NL

A Year of Simple Family Food Book Review:

SHORTLISTED FOR ABIA ILLUSTRATED BOOK OF THE YEAR 2021 Family food is generous, unfussy and demonstrates love and care. No matter what busyness the day brings, the act of setting the table and enjoying a simple meal together is comforting and ever-reassuring. Eating simply and seasonally is at the core of Julia Busuttil Nishimura's recipes. Whether it's a cooling coffee granita to start a summer's day or the comfort of a hearty baked maccheroni in darkest winter, this is the kind of food you will want to share with your loved ones throughout the year. The dishes in this book are brought to life by great ingredients. There are plenty of quick recipes and some that require more time to bubble away on the stove. Overall, they are linked by taste and pleasure, and making the most of seasonal produce. This is generous, delicious food that the whole family will love, all year round. Recipes include: Summer - Crêpes with whipped ricotta - Slow-roasted tomatoes with mint and mozzarella - Spaghetti with fennel and prawns - Apricot and berry galette Autumn - Granola with poached plums - Spiced split lentil soup with fried eggplant - Miso roast chicken - Blackberry and apple pudding Winter - Congee - Lentil and maple-roasted carrot salad - Japanese braised pork - Dark chocolate, walnut and oat cookies Spring - Tokyo-style French toast - Silverbeet and ricotta malfatti with brown butter sauce - Lamb and green bean stew - Simple butter cake with raspberries

40 Years of Chez Panisse

40 Years of Chez Panisse
Author: Alice Waters
Publsiher: Clarkson Potter
Total Pages: 303
Release: 2011
ISBN 10: 0307718263
ISBN 13: 9780307718266
Language: EN, FR, DE, ES & NL

40 Years of Chez Panisse Book Review:

A photographic tribute to the Berkeley restaurant traces its cultural history through the stories of its famous proprietress and her personal and professional friends, celebrating the restaurant's tradition of gathering around the table and its pioneering sustainable foods practices.

Simple Food Big Flavor

Simple Food  Big Flavor
Author: Aaron Sanchez,JJ Goode
Publsiher: Simon and Schuster
Total Pages: 208
Release: 2011-10-04
ISBN 10: 1451611501
ISBN 13: 9781451611502
Language: EN, FR, DE, ES & NL

Simple Food Big Flavor Book Review:

Presents recipes inspired by Mexican cuisine and themed around fifteen distinctive flavor bases, in a volume complemented by Latin culinary tips and recommendations for applying sauces to everyday meals.

Chez Panisse Pasta Pizza Calzone

Chez Panisse Pasta  Pizza    Calzone
Author: Alice Waters
Publsiher: Random House
Total Pages: 224
Release: 1995-04-18
ISBN 10: 0679755365
ISBN 13: 9780679755364
Language: EN, FR, DE, ES & NL

Chez Panisse Pasta Pizza Calzone Book Review:

This classic cookbook brings together 87 recipes for pasta sauces and 36 pizza and calzone recipes, as well as tasty pasta doughs, such as buckwheat, red pepper and saffron. Featuring beautiful line drawings throughout, the book is a feast for the eyes as well as the palate. Alice Waters, whom Craig Claiborne has called “that great American rarity, a deservely celebrated native-born chef,” gives us here the extraordinary pastas, pizzas, and calzones that she serves in her famous Chez Panisse restaurant in Berkley, California. Based on the freshest and best seasonal ingredients, every recipe is bursting with flavor and unexpected combinations. Inspired as much by Providence as by Italy, these recipes reveal Chez Panisse's strong Mediterranean affinities, not only in the choice of ingredients, but also in the combinations that make them so tantalizing. Chez Panisse Pasta, Pizza & Calzone will send cooks from the garden to the kitchen, rejoicing in the bounty of nature and in miraculous transformations of fresh, beautiful ingredients into tantalizing meals. Praise for Chez Panisse Pasta, Pizza & Calzone “After reading Alice Water's new book, I'm ready to proclaim her a culinary oracle. She dazzles me—the things she does with garden-fresh ingredients, the unexpected and wonderful results she obtains. This is a glorious book by a great chef.”—Paula Wolfert “These recipes are fun to read, a good combination of the tried and true and the extrasensory perception that is almost a trademark of Alice's cooking. I especially like havuing the four seasonal sections in which the accent is on what is fresh then. The fruits and herbs and everything else that goes on the table are of that one special time in the year.”—M.F.K. Fisher “Pizza? What an odd, ordinary thing for one of America's most respected establishments to put on the menu. When the pizza came and I tasted it, I saw what Alice Waters was about: the ordinary made extraordinary by the use of fine unusual ingredients—in this case girolles in a general creaminess, spiked with a little Parmesan and onion—put together by a skillful and unusual taste.”—Jane Grigson

Simple Beautiful Food

Simple Beautiful Food
Author: Amanda Frederickson
Publsiher: Ten Speed Press
Total Pages: 240
Release: 2020
ISBN 10: 1984857347
ISBN 13: 9781984857347
Language: EN, FR, DE, ES & NL

Simple Beautiful Food Book Review:

"Get inspired to make delicious food any day of the week with this playful and inventive cookbook featuring 100 recipes from the creator of Instagram's "Fridge Foraging" series. Not sure what to cook? This gorgeous and engaging book is packed with tasty, easy recipes for quick meal inspiration right now. Amanda Frederickson, who popularized the "Fridge Foraging" series on Instagram, gives you an image and recipe on every page, as well as "choose your own adventure" style recipes where one ingredient is used in many different ways. Her lookbook shows you how to make breakfast bites like Baked Eggs in Prosciutto Cups, work lunches like Salmon and Avocado Nori Wraps, and quick dinners like Shrimp Tacos with Roasted Tomatillo Salsa. With clever and bright design, as well as food styling tips, Simple Beautiful Food teaches you how to make your (new) favorite recipes whenever cravings strike"--

Poor Man s Feast

Poor Man s Feast
Author: Elissa Altman
Publsiher: Penguin
Total Pages: 320
Release: 2015-08-04
ISBN 10: 0698183738
ISBN 13: 9780698183735
Language: EN, FR, DE, ES & NL

Poor Man s Feast Book Review:

Based on the James Beard Award-Winning Blog Born and raised in New York to a food-phobic mother and a food-fanatical father, Elissa learned early on that fancy is always best. After a childhood spent dining at fine establishments, from Le Pavillon to La Grenouille, she devoted her life to all things gastronomical. She served rare game birds at elaborate dinner parties in an apartment so tiny that the guests couldn’t turn around and bought eight timbale molds while working at Dean & DeLuca, just to make her food tall. Then, Elissa met and fell in love with Susan—a frugal, small-town Connecticut Yankee with a devotion to simple living—and it changed her relationship with food, and the people who taught her about it, forever. Told with tender and often hilarious honesty, and filled with twenty-six delicious recipes, Poor Man’s Feast is a tale of finding sustenance and peace in a world of excess and inauthenticity, demonstrating how all our stories are inextricably bound up with how we feed ourselves and those we love. Includes a preview of Elissa Altman's memoir, Treyf: My Life as an Unorthodox Outlaw