Slow Food Nation: A Blueprint for Changing the Way We Eat
Author: Carlo Petrini
By now most of us are aware of the threats looming in the food world. The best-selling Fast Food Nation and other recent books have alerted us to such dangers as genetically modified organisms, food-borne diseases, and industrial farming. Now it is time for answers, and Slow Food Nation steps up to the challenge. Here the charismatic leader of the Slow Food movement, Carlo Petrini, outlines many different routes by which we may take back control of our food. The three central principles of the Slow Food plan are these: food must be sustainably produced in ways that are sensitive to the environment, those who produce the food must be fairly treated, and the food must be healthful and delicious. In his travels around the world as ambassador for Slow Food, Petrini has witnessed firsthand the many ways that native peoples are feeding themselves without making use of the harmful methods of the industrial complex. He relates the wisdom to be gleaned from local cultures in such varied places as Mongolia, Chiapas, Sri Lanka, and Puglia. Amidst our crisis, it is critical that Americans look for insight from other cultures around the world and begin to build a new and better way of eating in our communities here.
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Black Forest Cuisine: The Classic Blending of European Flavors
Author: Walter Staib
If the only thing that comes to mind when you think of Black Forest cuisine is the infamous cream-slathered, cherry-studded Black Forest Cake, then Chef Walter Staib has a thing or two to show you!
Nestled in Southwestern Germany, the region surrounding the Black Forest, or Schwarzwald, is known throughout Europe and beyond for its rich and internationally influenced cuisine, making it a top destination for gourmands from around the world. In Black Forest Cuisine, renowned chef and cookbook author Walter Staib takes home chefs on a mouth-watering tour of the culinary treasures found in his homeland. Each chapter introduces dishes as they are served in a variety of Black Forest environs-from the comfort food of a Home Kitchen to the more portable meals of the Cafй, from the complicated banquets of a Gasthaus to the grand menus featured in fashionable Hotels. In this compendium of local yet worldly cuisine, Chef Staib shows that the cuisine of the Black Forest inspires much more than just a cake. Recipes include:
More than just a cookbook, Black Forest Cuisine is a photographic and culinary exploration of the famous region, lovingly presented by one of its own sons. Fully illustrated with 4-color photographs of the enchanting Black Forest and its mouth-watering food, this cookbook will transport readers to the warm and magical land that many Europeans already know and love.
AUTHORBIO: Chef Walter Staib is the highly acclaimed chef and proprietor of Philadelphia's celebrated City Tavern restaurant. He is the author of two other cookbooks: City Tavern Cookbook, and City Tavern Baking & Dessert Cookbook. He has been named the "Culinary Ambassador to the City of Philadelphia," and has received numerous awards and recognition for his outstanding cuisine.
Jennifer Lindner McGlinn is a trained pastry chef, food writer, and historian. She has worked as executive editor of Art Culinaire, a professional chefs' magazine, as well as in the curatorial departments at Winterthur Museum, the Rosenbach Museum and Library, and Valley Forge National Park/National Center for the American Revolution. Ms. McGlinn is the co-author, along with Chef/Proprietor Walter Staib, of The City Tavern Baking & Dessert Cookbook, and worked as recipe editor, contributor, and consultant on Dining at Monticello. She contributes food and culture articles to Signature Brandywine Magazine, and prepares specialty desserts for her business, Goodwife Confections.
Publishers Weekly
For the uninitiated, this collection of recipes makes an apt introduction to the cuisine of southwest Germany. Inflected with French, Swiss and Italian traditions, Black Forest cookery goes beyond the sauerkrauts, wursts and sp etzles we associate with German food though there's plenty of that here, too. In his introduction, the chef/owner of Philadelphia's historic City Tavern reveals that there are many similarities between the postwar eating habits of his native Black Forest and the 18th-century American dishes he now serves on a nightly basis (Germans began settling Pennsylvania around that time, Staib explains). Both emphasize fresh, local ingredients and hand-butchered meats. The book is divided not by courses but by styles of cooking associated with specific dining locations, be it a cafe, a gasthaus (a guesthouse that serves tavernlike food), a fashionable hotel or at your own table. Throughout, Staib shows equal affection for humble fare like Stuffed Tomatoes (filled with bologna and Swiss cheese) and his more sophisticated dishes, like Paupiettes of Brook Trout topped with salmon roe. Readers will come away with a taste of the indigenous foodstuffs of the region, from the asparagus in Smoked Trout Salad to the mirabelle plums in the Clafouti Tart. (Nov.) Copyright 2006 Reed Business Information.
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