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Author
Language
English
Description
Today, buffeted by one food fad after another, America is suffering from what can only be described as a national eating disorder. Will it be fast food tonight, or something organic? Or perhaps something we grew ourselves? The question of what to have for dinner has confronted us since man discovered fire. But as Michael Pollan explains in this revolutionary book, how we answer it now, at the dawn of the twenty-first century may determine our survival...
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Series
Language
English
Formats
Description
A collection of eighty-five all-new recipes by the James Beard Award-winning host of the Emmy Award-winning Food Network series features comforting twists on childhood favorites, including cheesy chicken enchiladas, tomato and goat cheese crostata, and banana rum trifle.
Author
Language
English
Formats
Description
"A radically practical guide to making food choices that are are good for you, others, and the planet. Is organic really worth it? Are eggs ok to eat? If so, which ones are best for you, and for the chicken--Cage-Free, Free-Range, Pasture-Raised? What about farmed salmon, soy milk, sugar, gluten, fermented foods, coconut oil, almonds? Thumbs-up, thumbs-down, or somewhere in between? Using three criteria--Is it good for me? Is it good for others?...
Author
Series
Publisher
HarperCollins Publishers
Pub. Date
2016.
Edition
First edition.
Physical Desc
xiii, 347 pages : color illustrations, maps ; 21 cm
Language
English
Description
Winner of the 2017 IACP Award: Literary or Historical Food Writing
Gourmand World Cookbook Award Winner: Culinary Travel
Amazon Best Book of November (2016): Cookbooks, Food and Wine
Financial Times Best Books of 2017: Food and Travel
"Goulding is pioneering a new type of writing about food. His last book, Rice, Noodle, Fish,took an immersive approach to Japan that combined
...Author
Pub. Date
2017.
Language
English
Formats
Description
The New York Times–bestselling author "digs deep into the world of how we shop and how we eat. It's a marvelous, smart, revealing work" (Susan Orlean, #1 bestselling author).
In a culture obsessed with food—how it looks, what it tastes like, where it comes from, what is good for us—there are often more questions than answers. Ruhlman proposes that the best practices for consuming wisely could be hiding in plain sight—in the...
In a culture obsessed with food—how it looks, what it tastes like, where it comes from, what is good for us—there are often more questions than answers. Ruhlman proposes that the best practices for consuming wisely could be hiding in plain sight—in the...
Author
Pub. Date
2016.
Language
English
Formats
Description
"You've seen the headlines: Parmesan cheese made from sawdust. Lobster rolls containing no lobster at all. Extra virgin olive oil that isn't. Fake foods are in our supermarkets, our restaurants, and our kitchen cabinets. Award-winning food journalist and travel writer Larry Olmsted exposes the pervasive and dangerous fraud perpetrated on unsuspecting Americans. Real Food/Fake Food brings readers into the unregulated food industry, revealing the alarming...
Author
Series
Language
English
Formats
Description
"An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice, along with 195 color photographs. In this 5000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, co-creator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one...
11) The Gateway Bug
Publisher
Gravitas Ventures
Pub. Date
[2018]
Physical Desc
1 videodisc (84 min.) : sound, color ; 4 3/4 in.
Language
English
Description
Following the dramatic rise and fall of edible insect start-ups in America this documentary explores cultural taboos in diet and agriculture to find clues in fixing our broken food system. Tackling food security in climate catastrophe through commercial cricket farming in the rust belt, to bug eating festivals keeping Austin weird.
Author
Language
English
Formats
Description
"From the author of Paris to the Moon--one man's quest for the meaning of food in a time obsessed with what to eat. Never before have we cared so much about food. It preoccupies our popular culture, our fantasies, even our moralizing--"You still eat meat?" How could the land of Chef Boyardee have come so far overnight? And where can we possibly go from here? Locating our table ancestry in France, Adam Gopnik traces our rapid evolution from commendable...
14) Beers of Joy
Publisher
Gravitas Ventures
Pub. Date
[2019]
Physical Desc
1 videodisc (90 min.) : sound, color ; 4 3/4 in.
Language
English
Description
BEERS OF JOY is a fascinating, entertaining, and savory journey into our world’s favorite magical elixir. Feast upon stunning visuals from across the globe as four people immerse themselves in their passion for beer.
17) Little Pea
Author
Series
Language
English
Description
Little Pea hates eating candy for dinner, but his parents will not let him have his spinach dessert until he cleans his plate.
Author
Language
English
Formats
Description
Chef José Andrés arrived in Puerto Rico four days after Hurricane Maria ripped through the island. The economy was destroyed and for most people there was no clean water, no food, no power, no gas, and no way to communicate with the outside world. Andrés addressed the humanitarian crisis the only way he knew how: by feeding people, one hot meal at a time. From serving sancocho with his friend José Enrique at Enrique's ravaged restaurant in San...
Author
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English
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Description
Eating Dangerously explains to the American consumer how their food system works and more importantly how it doesn't work. It also dishes up course after course of friendly advice gleaned from the cutting-edge laboratories, kitchens and courtrooms where the national food system is taking new shape. Anyone interested in knowing more about how their food makes it from field and farm to store and table will want the inside scoop on just how safe or unsafe...
Author
Language
English
Description
When Condé Nast offered Ruth Reichl the top position at America's oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone's boss. Yet Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no? This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became...
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