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The Goodful Cookbook: Simple and Balanced Recipes to Live Well
by GoodfulThe first official cookbook from Goodful helps people take simple, intentional steps to eat and live well--with more than 125 recipes that make everyday meals a nourishing, mindful experience.Sometimes holistic lifestyles touted in the media can be expensive, time consuming, or out of reach. Goodful breaks this mold by lending a helping hand to those interested in living well without pretension, judgment, or breaking the bank. We know that nutrition means something different to everyone. All of our recipes indicate if they are vegan, vegetarian, gluten-free, or dairy-free. We encourage readers to tailor anything and everything to best suit themselves and their loved ones. The Goodful Cookbook offers more than 125 recipes along with 50 beautiful photos, illustrations, tips, useful charts, and guides for bringing wellness into your whole life such as a "what's in season?" chart, foods for your mood, and a food storage guide. We wrote this book for you and your intentions. The Goodful Cookbook shows how anyone (yes, even you!) can enjoy a mindful, nutritious, and sustainable lifestyle. Half of the recipes are fan favorites and star performers from our videos and the other half are new and never before seen.Want to learn more? Check us out on social media. Our audience loves us not only for our easy recipes based on nourishing whole foods, but also for our home hacks like "How to Regrow Vegetables from Kitchen Scraps" and features on self-care, gardening, fitness, and sustainability.
Plant and Planet: Sustainable and Delicious Vegetarian Cooking for Real People
by GoodfulSimple steps can make an impact on our planet. From BuzzFeed&’s Goodful, these 75 plant-based recipes plus plenty of low-waste strategies will guide you to a sustainable life you can feel good about.Goodful offers approachable recipes, tips, and guides for everyday life. In Plant and Planet, discover seventy-five plant-based recipes for meal prep, everyday celebrations, and cooking with the seasons, from Zucchini Lasagna Boats and Black Bean & Walnut Quesadillas to Caramelized Banana & Orange Parfaits, along with tons of ways to stock your kitchen, grow your own ingredients, turn your scraps into amazing treats, and more. Beautifully photographed, this cookbook is super practical and impactful, with surprising and easy ways to reduce environmental impact, shopping guides and meal plans, information about repurposing food waste, plus a guide to growing your own ingredients. You will learn how to:• Approach cooking from a seasonal perspective• Minimize packaging while maximizing flavor• Clear out your fridge and freezer to make comforting soups, salads, and other dishesFeaturing contributions from experts DeVonn Francis, Lorena Ramirez, Lauren Singer, Nadiya Hussain, Kelis Rogers, David Zilber, and Ben Flanner, Plant and Planet is filled with tips and quick hits of information about the environmental impact of these recipes--all to deliver a low-stress, high-impact path to a low-waste kitchen.
How to Feel Better: Practical ways to recover well from illness and injury
by Dr Frances Goodhart Lucy AtkinsHIGHLY COMMENDED (POPULAR MEDICINE) AT THE BRITISH MEDICAL ASSOCIATION'S BOOK AWARDS 2014In days gone by, people understood that a knock to your health takes its toll on your emotions, your relationships, your morale, your 'spirit'. But these days, we think that if the doctor has waved you off, then you are 'better'. We neglect what scientific studies show is a vital element of recovery: the emotional side of getting better. As a result, many of us struggle with hidden issues such as depression, stress and anxiety long after a health crisis. This new book, from the authors of The Cancer Survivor's Companion (highly commended by the BMA and winner of the Guild of Health Writers' Best Health Book 2012) centres on the crucial, research-based (but widely overlooked) truth that 'getting better' is not just about the body - emotions play a huge part. Often, a person's emotional state is the one thing stopping them from a full recovery.Contents include: Why getting better takes time; why relaxation and exercise are both vital; how to build your confidence and tackle low mood and depression; how to eat for recovery; how to deal with medical advice and communicate well with your doctor; how to keep family life and relationships on track and much more. There are also case histories to inspire readers as well as fascinating snippets from times gone by which help to make this an entertaining as well as a highly practical, inspiring read.
The Keto Diet: A 60-day protocol to boost your health
by Scott GoodingA practical guide to the keto diet, including recipes and inspiration to adopt a new healthy lifestyle.Following a keto diet means most of your daily calories come from fats, a few from proteins and very few from carbohydrates. Once you make this change, you become an efficient fat-burning machine, with fewer cravings and improvements in mood, alertness and brain function. In The Keto Diet you'll find simple explanations of the science of ketosis and the importance of real food, gut health and reducing inflammation. You'll also receive practical advice on which fats to cook with and more than 100 nourishing recipes that will taste amazing and reap the many benefits of ketosis. Paired with this information is a 60-day keto protocol, a straightforward approach to food and health designed to make real, tangible changes in your life. The Keto Diet is not a quick fix, it's not a fad. It's the lifestyle you need to be your best - inside and out!With a foreword by leading ketosis researcher Cliff Harvey ND.
The Sustainable Diet
by Scott GoodingThe Sustainable Diet is a timely and practical guide to a healthy planet and a healthy you, complete with 100 nutritious and delicious recipes for breakfast, lunch and dinner.In Part One, Scott Gooding explains sustainability and looks at how farming practices have changed over the years. He answers the questions we all want to know about, such as 'Is eating animal products good for us, and the environment?' and 'Is veganism the answer?' Part Two contains 100 recipes that are good for you AND the planet. The Sustainable Diet is a step-by-step way to celebrate our planet and promote optimal health. It's about taking the long view and realising that the choices we make now, in terms of what we eat and how we produce our food, will affect not only you and me but our children and future generations. Not to mention the health of the planet and the welfare of millions of animals...The latest research indicates that it is possible to be healthy and eat in a way that is environmentally friendly. A sustainable diet is naturally low in carbs and high in nutrient-dense foods that are farmed in a way that has a low impact on our planet. Packed with information on the latest ethical eating practices and the science of how to nourish your body best, this book is much more than a diet - it's a way of life.
The Sustainable Diet
by Scott GoodingA practical guide to a healthy planet and a healthy YOU.The latest research indicates that it is possible to be healthy and eat in a way that is environmentally friendly. A sustainable diet is naturally low in carbs and high in nutrient-dense foods that are farmed in a way that has a low impact on our planet. Packed with information on the latest ethical eating practices and the science of how to nourish your body best, this book is much more than a diet - it's a way of life.Containing over 100 recipes that are good for you AND the environment, The Sustainable Diet is a step-by-step way to celebrate our planet and promote optimal health.
Clean Living Paleo Basics
by Scott Gooding Luke HinesThe definitive guide to the paleo diet from Australia's favourite personal trainers.Being healthy is a priority in today's world - and with new fad diets popping up all the time, it can be hard to know what to eat in order to get the most out of your body. Get back to basics and let Australia's Clean Living experts Luke and Scott show you how to live the paleo life and be the best that you can be. The paleo diet has been around since the dawn of humankind - and its whole-food principles, without any processed ingredients, are exactly what our bodies need for fuel.This quick and easy ready reference guide is packed full of tips, swap-outs and recipes that will see you well on your way to making positive changes in your life. Whether you're just starting out and looking to learn the basics of how to eat paleo, or you're a seasoned 'clean lifer' and want to grow what you've learned so far, this book has it all.CLEAN LIVING PALEO DIET BASICS is not a diet book, a quick fix or a fad, but a guidebook that will help you achieve vibrant health and sustain it for the rest of your life.
Bergdorf Goodman Cookbook
by Bergdorf GoodmanA fully illustrated collection of more than one hundred recipes from Bergdorf Goodman's renowned BG Restaurant, with contributions by fashion industry tastemakersBG Restaurant, located on the seventh floor of Bergdorf Goodman, with its sublime pale-blue and cool green interior and sweeping view of Central Park, is a legendary destination--a ritual part of the shopping experience at this singular luxury emporium for many, a regular gathering spot for members of the fashion community, and a coveted dining experience for visitors to New York City who want to sample its splendid afternoon tea service or addictive Gotham Salad.The Bergdorf Goodman Cookbook publishes for the first time a full range of the restaurant's renowned offerings, from the sparkling Passionista cocktail to the irresistible Lobster Mac and Cheese to The BG, its luscious signature chocolate-hazelnut dessert. Accompanying these perennial favorites from the BG menu and seasonal specialties are recipes contributed by fashion insiders. Designers, editors, writers, stylists, and Bergdorf Goodman's own Linda Fargo and Betty Halbreich all share personally beloved dishes. With a foreword by Hal Rubenstein and illustrations by Konstantin Kakanias, The Bergdorf Goodman Cookbook is a carefully curated and charmingly presented collection of recipes that will delight both discerning fashion and food lovers alike.40 full-color illustrations throughout
Puddin': Luscious and Unforgettable Puddings, Parfaits, Pudding Cakes, Pies, and Pops: A Cookbook
by Clio Goodman Adeena SussmanThe classic American treat finally gets its due: foolproof pudding recipes, from irresistible standards to inventive modern twists, by the chef and owner of New York City's popular pudding destination. Puddin' shares Clio Goodman's secrets for re-creating--and improving on--your sweetest childhood memories. From grown-up renditions of snack-time favorites like Butterscotch Pudding (spiked with whiskey) to party-ready showstoppers like Banana Upside-Down Cake with Malted Pudding and summertime crowd-pleasers like Peanut Butter Fudge Pops and Peach Melba Parfaits, Puddin' serves up luscious and decadent recipes for your every dessert whim. Along the way, Clio offers suggestions for adapting her pudding recipes--all of which are naturally gluten-free--for vegan and low-fat variations. And because creamy pudding just begs for a companion, Puddin' also includes recipes for homemade toppings, such as Salted Caramel Sauce, Marshmallow Crème, and Brownie Crumbs, that can be mixed and matched with the puddings of your choice or incorporated into one of Clio's signature parfaits. These surprisingly easy-to-execute pudding creations are destined to become staples of your dessert repertoire. Puddin' is a celebration of an American classic.
The Everything Easy Cleanse Book
by Cynthia Lechan GoodmanWeight loss. Revitalized energy. Better sleep habits. Increased immunity to disease. Clearer skin. You've heard about the benefits of cleanses--now you can experience them for yourself! With this book, you can forget fad, crash cleanses that are not right for your goals, or worse, put your health in jeopardy. Inside you will learn the ins and outs of healthy cleansing, including: How cleanses actually work, Different types of cleanses (it's not all lemon juice and pepper!), Which cleanse is right for your lifestyle, Tips to be safe and realistic about cleanses and your results, Adjusting to eating after your cleanse. Packed with 75 different cleanse recipes and featuring material that eases you into a post-cleanse diet, this book is your complete cleansing guide!
Transforming Agriculture and Foodways: The Digital-Molecular Convergence
by David GoodmanA wave of innovation driven by the convergence of digital and molecular technologies is transforming food production and ways of eating in the US, Western Europe and Australasia. This book explores a range of contemporary agri-food issues, such as the digitalisation of farm production, aka Precision Agriculture, farmer independence, gene editing, alternative proteins and the rise of app-based home food deliveries. This is the first book to provide a systemic analysis of technological innovation and its socio-economic consequences in modern food systems, including the ‘hollowing out’ of rural communities and pronounced industrial concentration. The food system is under growing public pressure to respond to global climate change, but this book finds little evidence of transition to sustainable low-carbon trajectories.
The Happy Table of Eugene Walter
by Donald Goodman Thomas HeadA southern Renaissance man, Eugene Walter (1921-98) was a pioneering food writer, a champion of southern foodways and culture, and a legendary personality among food lovers. The Happy Table of Eugene Walter, which introduces a new generation of readers to Walter's culinary legacy, is a revelation to anyone interested in today's booming scene in vintage and artisanal drinks--from bourbon and juleps to champagne and punch--and a southern twist on America's culinary heritage. Assembled and edited by Walter's literary executor, Donald Goodman, and food writer Thomas Head, this charming cookbook includes more than 300 recipes featuring the use of spirits in the food and drink of the South, as well as numerous asides, lovely short essays, and countless witticisms that make for great reading as well as good cooking. A wellspring of southern eating and drinking traditions lovingly collected by Walter over the years, the volume is also a celebration of Walter himself and his incomparable appetite and talent for life and its surprising pleasures. The Happy Tableshowcases Walter's remarkably contemporary gustatory sensibilities and the humorous and quirky yet incisive voice for which he has long been embraced.
The Joy of Snacks: A celebration of one of life's greatest pleasures, with recipes
by Laura GoodmanThis book is a celebration of snacks in all their glorious forms, guaranteed to fill your day with snacking joy. It's full of lists, essays and recipes to take you from your morning coffee (cinnamon crumble cakes and cherry-marzipan hand pies) to your evening wine (oeufs durs mayonnaise and mushroom pate) via salsas, hot dips, crispy bits, crab nachos and frozen piña coladas in the sun. The Joy of Snacks will lift your spirits while satisfying your deepest snacking desires, helping you squeeze the joy out of life's big and small moments, whether it's party time or Monday morning.
The Joy of Snacks: A celebration of one of life's greatest pleasures, with recipes
by Laura GoodmanThis audiobook is a celebration of snacks in all their glorious forms, guaranteed to fill your day with snacking joy.It will take you from your morning coffee (cinnamon crumble cakes and cherry-marzipan hand pies) to your evening wine (oeufs durs mayonnaise and mushroom pate) via salsas, hot dips, crispy bits, crab nachos and frozen piña coladas in the sun. The Joy of Snacks will lift your spirits while satisfying your deepest snacking desires, helping you squeeze the joy out of life's big and small moments, whether it's party time or Monday morning.(P) 2022 Headline Publishing Group Ltd
The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet
by Myra GoodmanA cookbook with a conscience, from an author who knows the world of responsible eating as well as anyone. Is cage-free the same as free-range? Is grass-fed worth the price? What’s better: farmed salmon or wild? Organic salad that’s been shipped across the country, or local salad grown with pesticides? To nuke leftovers in the microwave or crank up the oven? Myra Goodman—co-owner of Earthbound Farm, the country’s largest producer of organic produce and other products, inspiration behind the Earthbound Farmstand Café, and author of Food to Live By—now brings both sides of the dinner dilemma together by showing us what to shop for, and how to cook it.The Earthbound Cook turns dilemma into joy—in full-color. It pairs 250 sumptuous recipes with all the information cooks need to make greener, smarter choices. Here is Pork Chile Verde, Beef Tenderloin with Brandy Mushroom Sauce, Chicken Puttanesca—plus how to make the most eco-friendly meat choices and how to decode the labels on poultry and eggs. Vegetarian entrees such as Roasted Cauliflower Tart and Rigatoni with Eggplant and Buffalo Mozzarella for that one day a week we should abstain from meat. Salads (Escarole with Walnuts, Dates, and Bacon, Farro Salad with Edamame and Arugula) and sides (Carrot Risotto) and all the facts about the benefits of eating organically. And fish of course—Coconut-Crusted Salmon, and why to choose wild whenever possible.No sacrifices here—doing the right thing has never looked, sounded, or tasted better. Or been easier.
Salads for Every Season: 25 Salads from Earthbound Farm: A Workman Short
by Myra GoodmanMyra Goodman knows salad. Founder with her husband, Drew, of Earthbound Farm—the largest grower of organic produce in North America—she is the author FOOD TO LIVE BY and THE EARTHBOUND COOK, sumptuous cookbooks built on the idea of fresh, seasonal cooking. From those books, she has culled a useful and inspiring ebook short filled with 25 recipes for salads that showcase the best produce of spring, summer, fall and winter. Colorful, healthy, and packed with delightful textures and flavors, these are what salads should be. For Spring and Summer: Strawberry-Tarragon Salad with Aged Balsamic Vinegar; Chopped Summer Vegetable Salad; Farro Salad with Edamame and Arugula; Summer Salad with Butter Lettuce, Raspberries, and Hazelnuts. Fall and Winter: Jicama and Orange Salad with Orange-Sesame Vinaigrette; Escarole with Walnuts, Dates, and Bacon; Roasted Beet Salad alla Caprese; Autumn Salad with Persimmons and Pomegranate Seeds. Plus a Field Guide to Salad Greens, sidebars exploring ingredients and salad basics, how to grow your own sprouts and infuse your own oils, and a chapter dedicated to versatile dressings and dips. About this title: Workman Shorts is a line of subject-specific e-books curated from our library of trusted books and authors.
Food to Live By: The Earthbound Farm Organic Cookbook
by Myra Goodman Linda Holland Pamela McKinstryOrganic food is the best food possible. It’s synonymous with premium quality, delicious flavor, conscientious farming, and optimum health. It’s what we need to feed our kids, it’s what we deserve to feed ourselves. And thanks in part to Myra Goodman, co-owner and cofounder of Earthbound Farm with her husband, Drew, organic food is now available just about anywhere fresh food is sold, becoming more mainstream every day. Not only has Myra been growing organic food for over twenty years, she has been cooking with it, too. In Food to Live By she combines her twin food passions, serving up hundreds of recipes, ideas, shopping and cooking tips, health notes, and more. Illustrating the book are full-color photographs throughout that bring readers right into the breathtaking California sunshine. This is perfect cooking for friends and family, packed with irresistible dishes for weeknight dinners and casual entertaining, festive breakfasts and fall picnics. Recipes are all about the ingredients and their intrinsic qualities, not fancy techniques or time-consuming steps. Marry chicken with three simple accompaniments— rosemary, lemons, and garlic—and it’s transformed. Heighten the flavor of a springtime fava bean and orzo salad with an unexpected fava bean “pesto.” Combine Meyer lemon juice and soy sauce to create a marinade, tenderizer, and sauce that results in a perfect grilled flank steak. Food to Live By also includes a wealth of information about organic farming and how to make the wisest food choices; there are full-color Field Guides—to gourmet greens, apples, heirloom tomatoes, winter squash—and Farm Fresh ingredient guides to sorrel, corn, melons, avocados, organic poultry, asparagus, artichokes, ginger, and more, featuring what to look for plus care and handling. The book is a boon to food lovers.
Food to Live By
by Myra Goodman Pamela Mckinstry Linda HollandIn "Food to Live By", a dazzling full-color cookbook, Myra Goodman offers an utterly appealing, new casual style of cooking based on using the best ingredients, organic or otherwise. The dishes are irresistible: Sweet Corn Chowder. Spinach, Feta and Mushroom Quiche. Foggy Day Chili. Merlot-Braised Short Ribs with Cipollini Onions. Spicy Chicken Lettuce Wraps. Ginger Lime Salmon. Grilled Pork Tenderloin with Spiced Orange Sauce. Blue Cheese Smashed Potatoes. Coconut Lemongrass Sorbet. Cherry Panna Cotta. Farm Stand Carrot Cake. Plus, throughout are Farm-Fresh Ingredient boxes on sorrel, corn, asparagus, artichokes cooking and shopping tips, and health notes
Straight from the Earth: Irresistible Vegan Recipes for Everyone
by Myra Goodman Sara Remington Marea GoodmanAs environmentally healthful and thoughtful eaters pile on the vegetables and fruits and push animal protein off their plates, the desire for more recipes showcasing fresh produce has gone sky high.So, who better than the folks at Earthbound Farm to deliver those vegetable-centric recipes? From their humble beginnings as a 2 1/2-acre raspberry field, Earthbound now grows and distributes organic produce nationally. Co-founder Myra Goodman and her daughter Marea are skillful home cooks, and the proximity to their fields of fresh vegetables and fruits made it easy to develop creative--and definitely delicious--dishes that are not only heavy on the produce, they just happen to be vegan!Using the freshest ingredients and offering intriguing flavor combinations, these 100 plant-based recipes are completely free of meat or dairy. As you gain insight on organics and essential components like nuts and seeds, soy, and coconut, you'll also learn about the practical and personal reasons to go vegan.Taking you from breakfast and lunch to dinner and dessert with such satisfying delights as Quinoa Banana Skillet Bake, Slow Simmered Beans with Tuscan Kale, Thai Lettuce Rolls, and Very Chocolately Chocolate Brownies, Myra and Marea share their diverse and delicious collection of recipes. They excel in salads and Marea's deliciously skewed Eccentric Caesar with its cashew and curry based dressing are just a taste of what's to offer. Choosing a more plant-based diet was a simple choice for them and much too tempting to resist. Their goal? For you to enjoy and savor every single bite.
Dieta Cetogénica : Más De 90 Deliciosas Recetas De Aperitivos Keto Fáciles De Preparar
by Cristian GoodrichLa dieta cetogénica no solo aborda la epilepsia; es una forma muy efectiva de obligar al cuerpo a utilizar la grasa almacenada para potenciar sus actividades diarias. Fue entonces cuando me di cuenta de que casi todos los libros de recetas de dieta cetogénica disponibles tienen recetas que parecen recetas de pociones mágicas, con todos esos ingredientes difíciles de encontrar y tiempos de preparación que adormecen la mente. Esta guía explica la dieta keto, la dieta baja en carbohidratos y alta en grasas que causa la pérdida de peso y le brinda energía durante todo el día, pérdida de peso y concentración. La dieta cetogénica reduce los niveles de azúcar e insulina, y desplaza el metabolismo del cuerpo de los carbohidratos hacia las grasas y las cetonas para su uso como energía. ¿Que estás esperando? ¡No esperes más! ¡Desplázate hacia arriba y haz clic en el botón Comprar ahora para comenzar el viaje hacia la vida de tus sueños!
Anything That Moves
by Dana GoodyearNew Yorker writer Dana Goodyear combines the style of Mary Roach with the on-the-ground food savvy of Anthony Bourdain in a rollicking narrative look at the shocking extremes of the contemporary American food world. A new American cuisine is forming. Animals never before considered or long since forgotten are emerging as delicacies. Parts that used to be for scrap are centerpieces. Ash and hay are fashionable ingredients, and you pay handsomely to breathe flavored air. Going out to a nice dinner now often precipitates a confrontation with a fundamental question: Is that food? Dana Goodyear's anticipated debut, Anything That Moves, is simultaneously a humorous adventure, a behind-the-scenes look at, and an attempt to understand the implications of the way we eat. This is a universe populated by insect-eaters and blood drinkers, avant-garde chefs who make food out of roadside leaves and wood, and others who serve endangered species and Schedule I drugs--a cast of characters, in other words, who flirt with danger, taboo, and disgust in pursuit of the sublime. Behind them is an intricate network of scavengers, dealers, and pitchmen responsible for introducing the rare and exotic into the marketplace. This is the fringe of the modern American meal, but to judge from history, it will not be long before it reaches the family table. Anything That Moves is a highly entertaining, revelatory look into the raucous, strange, fascinatingly complex world of contemporary American food culture, and the places where the extreme is bleeding into the mainstream.
Health Foods from Ocean Animals
by K. Gopakumar Balagopal GopakumarMarine animals and their body constituents have been in use by mankind for nutrition and medical applications centuries ago. This book contains some well known and lesser known compounds from some important marine animals those have been consumed by man for centuries. This is the first book in this field and will serve as a reference for future researchers in the field. Note: T&F does not sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Clinical Studies on Nutraceuticals and Dietary Supplements
by Sreeraj Gopi Augustine Amalraj Akhila Nair Divya ChandradharaThe book, Clinical Studies in Nutraceuticals and Dietary Supplements, presents extensive information on all the vital aspects and evidence-based studies on nutraceuticals and dietary supplements. The most fascinating part of this book is that the chapters explore the key concept accompanying an emphasis on recent research and developments on nutraceuticals and dietary supplements to tackle various diseases including maternal and fetal health, cancer, cardiovascular, renal disorders, hepatic disorders, hormonal disorders, and neurological dysfunction. The introspection carries updated literature reviews with relevant vital topics, quality illustrations, and well-organized tables for a better understanding of each segment. The current market scenario of these nutraceuticals and dietary supplements is the emphasis on their importance for a healthy and disease-controlled environment. This book will be useful to research scholars and scientists, as well as individuals working in the nutraceutical, dietary supplement, and functional food industries. This is an initiative to unveil the immense wealth that these nutraceuticals and dietary supplements hold and a realization of the fact that more evidence-based studies are required for its use to curb maladies and foster a healthy lifestyle.
The Table Comes First: Family, France, and the Meaning of Food
by Adam GopnikNever before have we cared so much about food. It preoccupies our popular culture, our fantasies, and even our moralizing--"You still eat meat?" With our top chefs as deities and finest restaurants as places of pilgrimage, we have made food the stuff of secular seeking and transcendence, finding heaven in a mouthful. But have we come any closer to discovering the true meaning of food in our lives? With inimitable charm and learning, Adam Gopnik takes us on a beguiling journey in search of that meaning as he charts America's recent and rapid evolution from commendably aware eaters to manic, compulsive gastronomes. It is a journey that begins in eighteenth-century France--the birthplace of our modern tastes (and, by no coincidence, of the restaurant)--and carries us to the kitchens of the White House, the molecular meccas of Barcelona, and beyond. To understand why so many of us apparently live to eat, Gopnik delves into the most burning questions of our time, including: Should a Manhattanite bother to find chicken killed in the Bronx? Is a great vintage really any better than a good bottle of wine? And: Why does dessert matter so much? Throughout, he reminds us of a time-honored truth often lost amid our newfound gastronomic pieties and certitudes: What goes on the table has never mattered as much to our lives as what goes on around the table--the scene of families, friends, lovers coming together, or breaking apart; conversation across the simplest or grandest board. This, ultimately, is who we are. Following in the footsteps of Jean Anthelme Brillat-Savarin, Adam Gopnik gently satirizes the entire human comedy of the comestible as he surveys the wide world of taste that we have lately made our home. The Table Comes First is the delightful beginning of a new conversation about the way we eat now.
The Table Comes First
by Adam GopnikOur modern society is very particular about what constitutes good food: local, seasonal, organic produce that doesn't overly impact on the environment. But throughout history every generation has believed that it alone knows the true value of food, and looked with distaste on the culinary practices of its predecessors. Not so long ago eating food from around the world was the mark of the cultural sophisticate. In The Table Comes First Adam Gopnik envisions a new 'physiology of taste' which will enable us to dispense with this moralising attitude and concentrate on the pleasure principle: food is to be enjoyed, and to help us enjoy life in turn. Above all the dining table should be the heart of the family, the place where all real family begins. To show this we are taken through the courses, from starters to desserts, from the establishment of the first restaurants in Paris in the early 19th century to the green movement of the present day, in a witty and erudite narrative interspersed with delightful anecdotes, ranging from making soufflés for Derrida (hint: the perfect soufflé is determined by the ineffable 'zone' between peaks and troughs) to hunting the lost recipe for 'Steack Boston'.