The Way We Ate

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Synopsis
From the food photographers and creators of the popular blog The Way We Ate comes a lavishly illustrated journey through the rich culinary tradition of the last American century, with 100 recipes from the nation's top chefs and food personalities.The blog The Way We Ate, launched in 2011 by Noah Fecks and Paul Wagtouicz as a retrospective look at every issue of Gourmet ever printed, has been called "a great visual archive of American food trends" (Saveur), and "like Julie & Julia, only a tad more epic" (The Daily What). In their gorgeous debut, they join today's most renowned chefs to produce a collaborative look at a century of American culture as seen through the lens of today's cutting-edge kitchen talent. Featuring one recipe per year from 1901 to 2000, The Way We Ate captures the arc of the twentieth century through the foods that reflect each moment in time. Each dish is paired with a full-color photograph and styled with its particular year in mind. Fecks and Wagtouicz have assembled a dream team to pull it off--a mélange of high-profile chefs, food industry bigwigs, and up-and-coming names in the foodie world whose talents reflect an impressive geographical, cultural, and culinary diversity. From modern twists on memorable classics like 1950s-style meatloaf, to original recipes based on historically monumental (or personally significant) events--such as the Food Network Star winner Justin Warner's take on the 1924 invention of frozen food, and Chez Panisse founder Jeremiah Tower's decadent version of the lamb dish served to first-class passengers on the last evening of the Titanic's final voyage--the book's eclectic smorgasbord is brought to life with the help of Jacques Pépin, Marcus Samuelsson, Melissa Clark, Andrew Carmellini, Daniel Boulud, Ruth Reichl, Michael White, José Andrés, and other outstanding chefs. An innovative work of history and cookbook like no other, The Way We Ate is the story of a nation's cravings--and how they continue to influence the way we shop, cook, eat, and talk about food today.
Copyright:
2013

Book Details

Book Quality:
Publisher Quality
ISBN-13:
9781476732756
Related ISBNs:
9781476732725
Publisher:
Touchstone
Date of Addition:
Copyrighted By:
Paul Wagtouicz, Noah Fecks
Adult content:
No
Language:
English
Has Image Descriptions:
No
Categories:
History, Nonfiction, Cooking, Food and Wine
Submitted By:
Bookshare Staff
Usage Restrictions:
This is a copyrighted book.

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