Altri libri che potrebbero interessarti

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  Wine and War - The French the...

  Don Kladstrup, Petie Kladstrup

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  In 1940, France fell to the Nazis and almost immediately the German army began a campaign of pillaging one of the assets the French hold most dear: their wine. Like others in the French Resistance, winemakers mobilized to oppose their occupiers, but the tale of their extraordinary efforts has remained largely unknown-until now. This is the thrilling and harrowing story of the French wine producers who undertook ingenious, daring measures to save their cherished crops and bottles as the Germans closed in on them. Wine and War illuminates a compelling, little-known chapter of history, and stands as a tribute to those extraordinary individuals who waged a battle that, in a very real way, saved the spirit of France.

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  The Flavor of Wood - In Search...

  Artur Cisar-Erlach

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  “Part travelogue and part culinary adventure . . . a quirky, entertaining ramble through the many ways wood lends its flavor to food” (Bob Holmes, author of Flavor). 
   
  Most people don’t expect wood to flavor their food beyond the barbecue, and gastronomists rarely discuss the significance of wood in the realm of taste. But trees have a far greater influence over our plate and palate than you might think. Over the centuries, it has been used in cooking, distilling, fermenting, and even perfume creation to produce a unique flavor and smell. 
   
  In The Flavor of Wood, food communications expert Artur Cisar-Erlach embarks on a global journey to understand how trees infuse the world’s most delectable dishes through their smoke, sap, roots, and bark. His exploration covers everything from wooden barrels used to age scotch in Austria to the wood-burning pizza ovens of Naples to Canadian maple syrup producers—as well as cheese, tea, wine, blue yogurt, and more.  
   
  Brimming with fascinating characters, 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.

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  Churrasco - Grilling the...

  Evandro Caregnato

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  The gaucho chef shares the secrets of traditional Brazilian grilling with more than 70 recipes plus stories and photos of rustic outdoor gaucho cooking. Join Chef Evandro Caregnato on a culinary journey to discover the authentic Gaucho style of grilling meats called Churrasco.  A native gaucho—or South American cowboy—Caregnato grew up in the birthplace of churrasco, Rio Grande do Sul. Now he is the culinary director for the award-winning churrascaria, Texas de Brazil. In Churrasco, Caregnato explains how the gauchos from southern Brazil prepare and cook meats over an open fire and shares more than seventy recipes from both his hometown and Texas de Brazil’s restaurants. Featuring stories of gaucho life and over 100 mouth-watering photographs, this bookteaches readers how to master the art of churrasco and shows why so many people are falling in love with picanha, chimichurri and caipirinhas!

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  British Food - An Extraordinary...

  Colin Spencer

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  A masterful and witty account of Britain’s culinary heritage.   This a revised and updated edition of an award-winning book, recognized as the authoritative work on the subject of British food. It is a breathtaking attempt to trace the changes to and influences on food in Britain from the Black Death, through the Enclosures, the Reformation, the Industrial Revolution, the rise of Capitalism to the present day.   There has been a recent wave of interest in food culture and history and Colin Spencer’s masterful, readable account of Britain’s culinary history is a celebrated contribution to the genre. There has never been such an exciting, broad-scoped history of the food of these islands. It should remind us all of our rich past and the gastronomic importance of British cuisine.   “A breathtakingly comprehensive, wide-ranging and fascinating food history.” —Daily Mail  

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  Sunday Roasts - A Year's Worth...

  Betty Rosbottom

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  “[A] terrific collection of meals for lazy weekends.” —Publishers Weekly 
   
  Sunday Roasts contains eighty tantalizing recipes for slow-roasted meats, fowl, fish, and vegetables that compel a Sunday cook to enjoy good food and good living. With an earthy sensibility that celebrates quality ingredients, beloved cookbook author Betty Rosbottom pairs the special—an herb rub, a tapenade, a twist of citrus—with the primal: a substantial cut of meat.  
   
  Also included is a selection of satisfying sides, plus chutneys, relishes, and seasoned butters to dial up the flavor. Roasts of all types and price ranges are represented, so cooks have everything they need to prepare for Sunday or any day, from weeknight suppers to fancy holiday feasts.  
   
  Includes photos and roasting tips and guidelines

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  The Ultimate Burns Supper Book -...

  Clark McGinn

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  Clark McGinn, one of the foremost Burns Supper speakers in the world, presents The Ultimate Burns Supper Book; containing all the information you need to enjoy a Supper, whether as host, speaker or guest. It includes: complete run through of what to expect on the night, with a list of courses and speeches; what to wear; how to prepare and present speeches; common Burns Supper questions (and their answers!); Burns' greatest poems, including a full English verse translation of the Address to a Haggis and answers to your worries about eating haggis and drinking whisky. Auld Scotland wants nae skinking ware, That jaups in luggies; But if ye wish her gratfu' prayer, Gie her a Haggis! Address to a Haggis, ROBERT BURNS With detailed descriptions and instructions by a recognised and widely credited Burns supper speaker, this is a guide to a widespread and popular social event that has been practiced for 200 years. It is also an informal, light hearted introduction to an event that non Scots might otherwise find confusing or intimidating. BACK COVER: Everything you need to enjoy or arrange a Burns Supper - just add food, drink and friends. Clark McGinn, one of the foremost Burns Supper speakers in the world, presents The Ultimate Burns Supper Book. Containing all the information you need to enjoy a Supper, whether as host, speaker or guest, this book is full of advice, anecdotes, poetry and wit. Robert Burns is one of Scotland's greatest gifts to civilisation (along with whisky) and his poetry is rightly celebrated across the globe. The odds are you'll be invited to a Supper at some point in your life and you may even want to host a Supper of your own. Whatever the case, this book will provide you with all the information you need to have great fun at every Burns Supper as guest or host.- A complete run through of what to expect on the night, with a list of courses and speeches - Advice on what to wear - A section on how to prepare and present speeches - A list of common Burns Supper questions (and their answers!) - A selection of Burns's greatest poems, including a full English verse translation of the Address to a Haggis - Answers your concerns about eating haggis and extols the pleasures of drinking whisky. Some hae meat and canna eat, And some wad eat that want it, But we hae meat and we can eat, And sae the Lord be thankit - The Selkirk Grace, Robert Burns

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