Duck Season

Duck Season Author David McAninch
ISBN-10 9780062309426
Release 2017-03-07
Pages 288
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A delicious memoir about the eight months food writer David McAninch spent in Gascony—a deeply rural region of France virtually untouched by mass tourism—meeting extraordinary characters and eating the best meals of his life. Though he’d been a card-carrying Francophile all of his life, David McAninch knew little about Gascony, an ancient region in Southwest France mostly overlooked by Americans. Then an assignment sent him to research a story on duck. After enjoying a string of rich meals—Armagnac-flambéed duck tenderloins; skewered duck hearts with chanterelles; a duck-confit shepherd’s pie strewn with shavings of foie gras—he soon realized what he’d been missing. McAninch decided he needed a more permanent fix. He’d fallen in love—not only with the food but with the people, and with the sheer unspoiled beauty of the place. So, along with his wife and young daughter, he moved to an old millhouse in the small village of Plaisance du Gers, where they would spend the next eight months living as Gascons. Duck Season is the delightful, mouthwatering chronicle of McAninch’s time in this tradition-bound corner of France. There he herds sheep in the Pyrenees, harvests grapes, attends a pig slaughter, hunts for pigeons, distills Armagnac, and, of course, makes and eats all manner of delicious duck specialties—learning to rewire his own thinking about cooking, eating, drinking, and the art of living a full and happy life. With wit and warmth, McAninch brings us deep into this enchanting world, where eating what makes you happy isn’t a sin but a commandment and where, to the eternal surprise of outsiders, locals’ life expectancy is higher than in any other region of France. Featuring a dozen choice recipes and beautiful line drawings, Duck Season is an irresistible treat for Francophiles and gourmands alike.



Duck Season

Duck Season Author David McAninch
ISBN-10 0062309412
Release 2017-03-07
Pages 288
Download Link Click Here

A delicious memoir about the eight months food writer David McAninch spent in Gascony—a deeply rural region of France virtually untouched by mass tourism—meeting extraordinary characters and eating the best meals of his life. Though he’d been a card-carrying Francophile all of his life, David McAninch knew little about Gascony, an ancient region in Southwest France mostly overlooked by Americans. Then an assignment sent him to research a story on duck. After enjoying a string of rich meals—Armagnac-flambéed duck tenderloins; skewered duck hearts with chanterelles; a duck-confit shepherd’s pie strewn with shavings of foie gras—he soon realized what he’d been missing. McAninch decided he needed a more permanent fix. He’d fallen in love—not only with the food but with the people, and with the sheer unspoiled beauty of the place. So, along with his wife and young daughter, he moved to an old millhouse in the small village of Plaisance du Gers, where they would spend the next eight months living as Gascons. Duck Season is the delightful, mouthwatering chronicle of McAninch’s time in this tradition-bound corner of France. There he herds sheep in the Pyrenees, harvests grapes, attends a pig slaughter, hunts for pigeons, distills Armagnac, and, of course, makes and eats all manner of delicious duck specialties—learning to rewire his own thinking about cooking, eating, drinking, and the art of living a full and happy life. With wit and warmth, McAninch brings us deep into this enchanting world, where eating what makes you happy isn’t a sin but a commandment and where, to the eternal surprise of outsiders, locals’ life expectancy is higher than in any other region of France. Featuring a dozen choice recipes and beautiful line drawings, Duck Season is an irresistible treat for Francophiles and gourmands alike.



A Florence Diary

A Florence Diary Author Diana Athill
ISBN-10 9781783783175
Release 2016-11-03
Pages
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In August 1947, Diana Athill travelled to Florence by the Golden Arrow train for a two-week holiday with her good friend Pen. In this playful diary of that trip, Athill recorded her observations and adventures - eating with (and paid for by) the hopeful men they meet on their travels, admiring architectural sights, sampling delicious pastries, eking out their budget and getting into scrapes. Written with an arresting immediacy and infused with an exhilarating joie de vivre, A Florence Diary is a bright, colourful evocation of a time long lost, and a vibrant portrait of a city that will be deliciously familiar to any contemporary traveller.



Shadows in the Vineyard

Shadows in the Vineyard Author Maximillian Potter
ISBN-10 9781455516087
Release 2014-07-29
Pages 304
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Amazon Best Book of the Month, July 2014 Journalist Maximillian Potter uncovers a fascinating plot to destroy the vines of La Romanée-Conti, Burgundy's finest and most expensive wine. In January 2010, Aubert de Villaine, the famed proprietor of the Domaine de la Romanée-Conti, the tiny, storied vineyard that produces the most expensive, exquisite wines in the world, received an anonymous note threatening the destruction of his priceless vines by poison-a crime that in the world of high-end wine is akin to murder-unless he paid a one million euro ransom. Villaine believed it to be a sick joke, but that proved a fatal miscalculation and the crime shocked this fabled region of France. The sinister story that Vanity Fair journalist Maximillian Potter uncovered would lead to a sting operation by some of France's top detectives, the primary suspect's suicide, and a dramatic investigation. This botanical crime threatened to destroy the fiercely traditional culture surrounding the world's greatest wine. SHADOWS IN THE VINEYARD takes us deep into a captivating world full of fascinating characters, small-town French politics, an unforgettable narrative, and a local culture defined by the twinned veins of excess and vitality and the deep reverent attention to the land that runs through it.



The Amazing Story of the Man Who Cycled from India to Europe for Love

The Amazing Story of the Man Who Cycled from India to Europe for Love Author Per J Andersson
ISBN-10 9781786070340
Release 2017-03-14
Pages 272
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Pradyumna Kumar, known as PK, was born into a poor, untouchable family in a small village in eastern India. All his life he has kept a palm leaf bearing an astrologer’s prophecy: “You will marry a girl who is not from the village, not from the district, not even from our country; she will be musical, own a jungle and be born under the sign of the ox.” But not until PK attends art school in New Delhi do his stars begin to align. One evening, while drawing portraits in a park, he meets a young Swedish woman, Lotta von Schendin — and this brief meeting will change the courses of their lives forever. This is the remarkable true story of how a young Indian man armed with nothing more than a handful of paintbrushes and a secondhand Raleigh bicycle made his way across Asia and Europe in search of the woman he loves.



Memories of Gascony

Memories of Gascony Author Pierre Koffmann
ISBN-10 9781845338213
Release 2012-11-05
Pages 304
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Pierre Koffmann's Memories of Gascony is the story of how one of the most influential chefs of our time first learned to love food. With recipes and reminiscences from his grandparents' home in rural Gascony, this is an intimate account of school holidays spent on the farm helping his grandfather to harvest and hunt, and learning to treasure seasonality, simplicity and the best ingredients at his grandmother's side. The finest of Gascony produce is here, with a focus on simplicity. The recipes stand the test of time and speak to the food tastes and trends of today. While you read the charming stories of everyday life on the farm, you'll devour the cuisine as you go along - dandelion salad with bacon and poached egg, grilled chicken with shallots and vinaigrette, and greengages in armagnac in Spring; chicken liver pate with capers, Bayonne ham tart with garlic, oeufs a la neige in Summer; roast hare with mustard and beetroot, salt cod cassoulet and quince jelly in Autumn; and fried eggs with foie gras, potato and bacon pie and tarte aux pruneaux in Winter. This is a book to learn, love and live from.



Dinner Chez Moi

Dinner Chez Moi Author Elizabeth Bard
ISBN-10 9780316276276
Release 2017-04-04
Pages 208
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Tips, tricks and recipes to make your feasts and fetes more French, from the New York Times bestselling author of Lunch in Paris and Picnic in Provence When Elizabeth Bard, a New Yorker raised on Twizzlers and instant mac and cheese, fell for a handsome Frenchman and moved to Paris, she discovered a whole new world of culinary delights. First in Paris, then in a tiny village in Provence, Elizabeth explored the markets, incorporating new ingredients and rituals into her everyday meals and routines. After 15 years of cooking in her own French kitchen, making French friends--and observing her slim and elegant French mother-in-law--Elizabeth has gathered a treasure trove of information that has radically changed her own eating habits for the better. She realized that what most Americans call "dieting"--smaller portions, no snacking, a preference for seasonal fruits and vegetables, and limited sugar--the French simply call "eating." And they do it with pleasure, gusto, and flair. With wit, sound advice, and easy-to-follow recipes, Bard lets her readers in on a range of delightful--and useful--French secrets to eating and living well, including hunger as the new foreplay, the top five essential French cooking tools and 15 minute meals popular throughout France, and the concept of benevolent dictatorship: why French kids eat veggies, and how to get yours to eat them, too. Whether you're ready for a complete kitchen transformation or simply looking for dinner party inspiration, Dinner Chez Moi is a fun, practical, and charming how-to guide that will add a dash of joie de vivre to your kitchen--and your life!



Cadogan Guides Gascony the Pyrenees

Cadogan Guides Gascony   the Pyrenees Author Dana Facaros
ISBN-10 1860113605
Release 2007
Pages 400
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Cadogan’s stunning guide to Gascony and the Pyrenees takes you deep into a fascinating region that is home to both Gascons and Basques. This is a place for lazy touring and with Cadogan as your guide, you’ll be able to meander through the beautiful scenery and find the perfect village restaurant where madame will cook you up a hearty plate of game or duck that Parisians would die for. Explore Europe’s biggest forest, a vast flat carpet of pines planted in the time of Napoleon III, in the Landes or relax in the department of the Gers, which fits all the archetypal images of southwest France with its rich lands, sweet rivers, geese and foie gras and vineyards destined to fine armagnac. If you want some activity to work off all that fine cuisine de terroir, Cadogan will lead you to the best mountain walks, climbs and ski centers or if you’d rather just indulge, to the best vineyards and wine-tasting. There are even local recipes included so you can recreate the Gascon flavor long after you’ve left. Now fully redesigned, this new edition contains the most up-to-the-minute practical information and listings, along with color photographs and maps.



A Kitchen in France

A Kitchen in France Author Mimi Thorisson
ISBN-10 9780804185608
Release 2014-10-28
Pages 304
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With beguiling recipes and sumptuous photography, A Kitchen in France transports readers to the French countryside and marks the debut of a captivating new voice in cooking. "This is real food: delicious, honest recipes that celebrate the beauty of picking what is ripe and in season, and capture the essence of life in rural France." —Alice Waters When Mimi Thorisson and her family moved from Paris to a small town in out-of-the-way Médoc, she did not quite know what was in store for them. She found wonderful ingredients—from local farmers and the neighboring woods—and, most important, time to cook. Her cookbook chronicles the family’s seasonal meals and life in an old farmhouse, all photographed by her husband, Oddur. Mimi’s convivial recipes—such as Roast Chicken with Herbs and Crème Fraîche, Cèpe and Parsley Tartlets, Winter Vegetable Cocotte, Apple Tart with Orange Flower Water, and Salted Butter Crème Caramel—will bring the warmth of rural France into your home. From the Hardcover edition.



Drink Pink

Drink Pink Author Victoria James
ISBN-10 9780062676214
Release 2017-05-02
Pages 96
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Discover one of the most popular yet misunderstood wines—rosé—in this full-color guide and history from an award-winning sommelier, filled with advice on which producers to try, fun information on how it’s made, and a collection of recipes to wet your whistle and whet the taste buds. For years, rosé has struggled to achieve a serious place at the dinner table. Overshadowed by low-quality pink wines, rosé’s reputation and style diminished. But within the past five years, Americans have begun to rediscover the vintage’s myriad pleasures. In this enchanting book, author, sommelier, and restaurant-professional Victoria James offers a spirited look at where rosé comes from and how it’s made, and provides expert insight on what bottles to try (and what bottles to absolutely avoid). She also provides easy traditional and seasonal recipes using this versatile, flavorful wine. Combining delightful stories with whimsical and clever illustrations, Drink Pink is a clever, captivating, and unpretentious look at rosé for novices and connoisseurs and alike. Get in the pink with Drink Pink!



The Food and Wine of France

The Food and Wine of France Author Edward Behr
ISBN-10 9780399564024
Release 2016-06-14
Pages 320
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A beautiful and deeply researched investigation into French cuisine, from the founding editor of The Art of Eating and author of 50 Foods. In THE FOOD AND WINE OF FRANCE, the influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Edward Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world's next cutting edge cuisine. France remains the greatest country for bread, cheese, and wine, and its culinary techniques are the foundation of the training of nearly every serious Western cook and some beyond. Behr talks with chefs and goes to see top artisanal producers in order to understand what "the best" means for them, the nature of traditional methods, how to enjoy the foods, and what the optimal pairings are. As he searches for the very best in French food and wine, he introduces a host of important, memorable people. THE FOOD AND WINE OF FRANCE is a remarkable journey of discovery. It is also an investigation into why classical French food is so extraordinarily delicious--and why it will endure.



Paris to Provence

Paris to Provence Author Ethel Brennan
ISBN-10 9781449427511
Release 2013-04-30
Pages 224
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Interweaves traditional recipes with the authors' memories and stories of spending separate childhood summers in France.



The Carnivore s Manifesto

The Carnivore s Manifesto Author Patrick Martins
ISBN-10 9780316256223
Release 2014-06-10
Pages 272
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One of The Atlantic's Best Food Books of 2014 Fifty ways to be an enlightened carnivore, while taking better care of our planet and ourselves, from the founder of Slow Food USA. We have evolved as meat eaters, proclaims Patrick Martins, and it's futile to deny it. But, given the destructive forces of the fast-food industry and factory farming, we need to make smart, informed choices about the food we eat and where it comes from. In 50 short chapters, Martins cuts through organize zealotry and the misleading jargon of food labeling to outline realistic steps everyone can take to be part of the sustainable-food movement. With wit, and insight, and no small amount of provocation, THE CARNIVORE'S MANIFESTO is both a revolutionary call to arms and a rollicking good read that will inspire, engage, and challenge anyone interested in the way we eat today.



Food in the Gilded Age

Food in the Gilded Age Author Robert Dirks
ISBN-10 9781442245143
Release 2016-04-14
Pages 226
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The Gilded Age is renowned for a variety of reasons, including its culture of conspicuous consumption among the newly rich. In the domain of food, conspicuous consumption manifested itself in appetites for expensive dishes and lavish dinner parties. These received ample publicity at the time, resulting later on in well-developed historical depictions of upper-class eating habits. This book delves into the eating habits of people of lesser means. Concerning the African American community, the working class, the impoverished, immigrants, and others our historical representations have been relatively superficial. The author changes that by turning to the late nineteenth century’s infant science of nutrition for a look at eating and drinking through the lens of the earliest food consumption studies conducted in the United States. These were undertaken by scientists, mostly chemists, who left their laboratories to observe food consumption in kitchens, dining rooms, and various institutional settings. Their insistence on careful measurement resulted in a substantial body of detailed reports on the eating habits of ordinary people. This work sheds new light on what most Americans were cooking and eating during the Gilded Age.



Upstream

Upstream Author Langdon Cook
ISBN-10 9781101882900
Release 2017-05-30
Pages 336
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From the award-winning author of The Mushroom Hunters comes the story of an iconic fish, perhaps the last great wild food: salmon. For some, a salmon evokes the distant wild, thrashing in the jaws of a hungry grizzly bear on TV. For others, it’s the catch of the day on a restaurant menu, or a deep red fillet at the market. For others still, it’s the jolt of adrenaline on a successful fishing trip. Our fascination with these superlative fish is as old as humanity itself. Long a source of sustenance among native peoples, salmon is now more popular than ever. Fish hatcheries and farms serve modern appetites with a domesticated “product”—while wild runs of salmon dwindle across the globe. How has this once-abundant resource reached this point, and what can we do to safeguard wild populations for future generations? Langdon Cook goes in search of the salmon in Upstream, his timely and in-depth look at how these beloved fish have nourished humankind through the ages and why their destiny is so closely tied to our own. Cook journeys up and down salmon country, from the glacial rivers of Alaska to the rainforests of the Pacific Northwest to California’s drought-stricken Central Valley and a wealth of places in between. Reporting from remote coastlines and busy city streets, he follows today’s commercial pipeline from fisherman’s net to corporate seafood vendor to boutique marketplace. At stake is nothing less than an ancient livelihood. But salmon are more than food. They are game fish, wildlife spectacle, sacred totem, and inspiration—and their fate is largely in our hands. Cook introduces us to tribal fishermen handing down an age-old tradition, sport anglers seeking adventure and a renewed connection to the wild, and scientists and activists working tirelessly to restore salmon runs. In sharing their stories, Cook covers all sides of the debate: the legacy of overfishing and industrial development; the conflicts between fishermen, environmentalists, and Native Americans; the modern proliferation of fish hatcheries and farms; and the longstanding battle lines of science versus politics, wilderness versus civilization. This firsthand account—reminiscent of the work of John McPhee and Mark Kurlansky—is filled with the keen insights and observations of the best narrative writing. Cook offers an absorbing portrait of a remarkable fish and the many obstacles it faces, while taking readers on a fast-paced fishing trip through salmon country. Upstream is an essential look at the intersection of man, food, and nature. Advance praise for Upstream “Langdon Cook delivers a beautifully written portrait of the iconic salmon that blends history, biology, contentious politics, and the joy of fishing into a captivating and thought-provoking tale.”—Eric Jay Dolin, author of Brilliant Beacons “Salmon are the essence of the Pacific Northwest, and as Langdon Cook shows so powerfully, they are the key to its future. From the wild flats of Alaska’s Copper River to the straitjacketed creeks of California, Upstream captures the myriad ways people and salmon are deeply intertwined.”—Rowan Jacobsen, author of The Essential Oyster “In this fresh tale of an ancient wonder, Langdon Cook takes us on an inspired journey of discovery through the heart and soul of salmon country.”—David R. Montgomery, author of King of Fish and Growing a Revolution “Cook takes the reader on a thrilling adventure through the mountains, rivers, farmlands, and kitchens where progress, against all odds, is being made.”—Zeb Hogan, biologist and host of Nat Geo Wild’s Monster Fish



Cooking with the Muse

Cooking with the Muse Author Myra Kornfeld
ISBN-10 1936797682
Release 2016-09-01
Pages 492
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"A cookbook and poetry anthology with 150 nutritious international recipes and a wide survey of classic and contemporary poetry about food and ingredients, along with literary essays, playful culinary and historical notes, explanatory drawings, and photographs."--Provided by publisher.



Fabio s 30 Minute Italian

Fabio s 30 Minute Italian Author Fabio Viviani
ISBN-10 9781250109965
Release 2017-05-02
Pages 288
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“In this amazing book, Fabio shows you how to make delicious Italian dishes easily and quickly! It’s the next best thing to having him in your kitchen.” —Antonia Lofaso, Chef and Restaurateur of Scopa Italian Roots, The Local Peasant, Sycamore Tavern and Black Market Liquor Bar Dinner doesn’t have to be daunting. In half an hour or less you can cook up an Italian meal at home like a professional chef. In this case, just like Top Chef star Fabio Viviani. Infused with his warmth and humor, this book brings Fabio into your kitchen. If Fresh Fettuccini with Manila Clams and Spicy Sausages and Chicken Pizzaiola with Mozzarella and Pepperoni seem like recipes that are out of reach, think again. Fabio shows home chefs how to cook “Grandma Style” (that is, like an intuitive Italian), and even those on a tight schedule will soon be whipping up great dinners. The over 100 no-fail recipes include Mascarpone and Ricotta-Stuffed Peaches, 15-Minute Seafood Cioppino, and Salted Caramel Chocolate Cake. Fabio’s 30 Minute Italian provides lots of time saving tips, from freezing batches of herbs and dressing to making your own pasta dough in three minutes tops. Along the way, Fabio shares stories from his early life in Florence where he apprenticed at age five to his wheel-chair-bound and wooden-spoon-wielding great-grandmother to his American life cooking dinner for his wife and infant son in Chicago. Gorgeously illustrated throughout, and filled with his through-the-roof energy and charisma, Fabio’s 30 Minute Italian is guaranteed to make you enjoy your time in the kitchen—and the results!