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Slow food: the case for taste
by ebrary, Inc, Petrini, Carlo
fromArts and traditions of the table
0
Type: Book
In 1989, the author founded the International Slow Food Movement. It renounces not only fast food but also the overall pace of the "fast life." Instead, it calls for the safeguarding of local economies, the preservation of indigenous gastronomic traditions, and the creation of a…
Discusses the history and spread of the International Slow Food Movement which was sparked in 1986 when Carlo Petrini organized a protest against plans to build a McDonald's fast food restaurant near the Spanish Steps in Rome, and discusses the movement's goals of preserving ind…
Slow Food is poised to revolutionize the way Americans shop for groceries, prepare and consume their meals, and think about food. The book not only recalls the origins, first steps, and international expansion of the movement from the perspective of its founder, it is also a pow…
Modernist cuisine at home
by Myhrvold, Nathan, Bilet, Maxime, Lehuta, Melissa, Cooking Lab
0
Type: Book
Modernist cuisine at home
by Myhrvold, Nathan, Bilet, Maxime, Lehuta, Melissa, Cooking Lab
0
Type: Book
"This book focuses on cooking equipment, techniques, and recipes"--Page xvii.
Modernist cuisine at home
by Myhrvold, Nathan, Bilet, Maxime, Lehuta, Melissa, Cooking Lab
0
Type: Book
The culinary revolution that has transformed restaurant menus around the world is also making its way into home kitchens. The Cooking Lab, publisher of the encyclopedic six-volume set Modernist Cuisine, which immediately became the definitive reference for this revolution, has n…
Modernist cuisine at home
by Myhrvold, Nathan, Bilet, Maxime, Lehuta, Melissa, Cooking Lab
0
Type: Book
Presents an overview of the techniques of modern gastronomy, revealing science-inspired techniques for preparing food, and offers step-by-step instructions for four hundred recipes.
Modernist cuisine at home
by Myhrvold, Nathan, Bilet, Maxime, Lehuta, Melissa, Cooking Lab
0
Type: Book
"This book focuses on cooking equipment, techniques, and recipes"--Page xvii.
Modernist cuisine at home
by Myhrvold, Nathan, Bilet, Maxime, Lehuta, Melissa, Cooking Lab
0
Type: Book
"This book focuses on cooking equipment, techniques, and recipes"--Page xvii
"This book focuses on cooking equipment, techniques, and recipes"--Page xvii.
A fascinating and deeply researched investigation into the mysteries of flavor, from our ancestors' first bites to ongoing scientific advances in taste and today's "foodie" revolution
A fascinating and deeply researched investigation into the mysteries of flavor, from our ancestors' first bites to ongoing scientific advances in taste and today's "foodie" revolution.
Reporting from kitchens, supermarkets, farms, restaurants, huge food corporations, and science labs, Pulitzer Prize-winning journalist John McQuaid tells the story of the still-emerging concept of flavor and how our sense of taste will evolve in the coming decades. Tasty explain…