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The Tex-Mex Slow Cooker: 100 Delicious Recipes For Easy Everyday Meals
by Vianney Rodriguez100 bold, delicious, and easy Tex-Mex recipes Chili con carne, carnitas, borracho beans—Tex-Mex cooking is irresistibly delicious, but it takes time to build up those layers of flavor. It’s a job tailor-made for the slow cooker. In The Tex-Mex Slow Cooker, recipe developer and blogger Vianney Rodriguez lets her favorite appliance do the work for stewed-all-day results with half the effort. Beans and chili simmered for hours? Check. Tamale casserole? Check. Bright, complex salsa verde? Check. Recipes inspired by classics of Tex-Mex cuisine, as well as modern twists on old favorites include: Chile Con Queso Classic Margarita Fajitas Tamale Pie Dulce de Leche Chocolate Cake From weeknight dinners to game-day spreads, these simple, flavorful dishes are sure to please.
The Texas Cowboy Cookbook: A History in Recipes and Photos
by Robb WalshTexas cowboys are the stuff of legend — immortalized in ruggedly picturesque images from Madison Avenue to Hollywood. Cowboy cooking has the same romanticized mythology, with the same oversimplified reputation (think campfire coffee, cowboy steaks, and ranch dressing). In reality, the food of the Texas cattle raisers came from a wide variety of ethnicities and spans four centuries. Robb Walsh digs deep into the culinary culture of the Texas cowpunchers, beginning with the Mexican vaqueros and their chile-based cuisine. Walsh gives overdue credit to the largely unsung black cowboys (one in four cowboys was black, and many of those were cooks). Cowgirls also played a role, and there is even a chapter on Urban Cowboys and an interview with the owner of Gilley’s, setting for the John Travolta--Debra Winger film. Here are a mouthwatering variety of recipes that include campfire and chuckwagon favorites as well as the sophisticated creations of the New Cowboy Cuisine: • Meats and poultry: sirloin guisada, cinnamon chicken, coffee-rubbed tenderloin • Stews and one-pot meals: chili, gumbo, fideo con carne • Sides: scalloped potatoes, onion rings, pole beans, field peas • Desserts and breads: peach cobbler, sourdough biscuits, old-fashioned preserves Through over a hundred evocative photos and a hundred recipes, historical sources, and the words of the cowboys (and cowgirls) themselves, the food lore of the Lone Star cowboy is brought vividly to life.
The Texas Cowboy Kitchen
by June Naylor Grady Spears"Grady's probably the only guy I know who could dress up a Frito pie and make it look pretty, and the only cook who'd think of marinating skirt steak in Dr. Pepper. . . . [He is equally] at ease in a worn pair of leather chaps as he is wielding a saute pan."—Nolan Ryan, Baseball Hall of Fame pitcher and lifelong cowboyAs at home on the coffee table as it is on the kitchen counter, this definitive cowboy cookbook features historical essays and photographs depicting life on the Chisholm Trail alongside recipes that reinvent cowboy cuisine. Cowboy-turned-chef Grady Spears reinvents chuckwagon dishes from Barbecued Quail Tamales to Pork Tenderloin with Watermelon Salsa to Butterscotch Pie by elevating them to haute cowboy cuisine.Equal parts cookbook, history lesson, and photographic essay, The Texas Cowboy Kitchen blends Spears's distinctive culinary recipes with June Naylor's narrative of life on the Chisholm Trail and Erwin E. Smith's award-winning black-and-white cowboy photography and four-color culinary shots. Divided into 10 chapters ranging from "Campfire Cocktails" to "Things You Don't Rope" to "Chuckwagon Secrets," The Texas Cowboy Kitchen contains 100 original recipes perfected at Spears's renowned former restaurants, the Chisholm Club in Fort Worth, Texas, and the Nutt House Restaurant in Granbury, Texas—both of which satisfied wagonloads of hungry customers.
The Texas Food Bible: From Legendary Dishes to New Classics
by Judith Choate Dean Fearing Eric Dreyer Dave CarlinEveryone loves Texas food and now, Dean Fearing, arguably the best chef in Texas, shares the top traditional and modern dishes from the Lone Star State. THE TEXAS FOOD BIBLE From Legendary Dishes to New Classics THE TEXAS FOOD BIBLE will be a timeless, authentic resource for the home cook-a collection of the traditional and the contemporary recipes from Texas. Dean Fearing will take readers through Texas culinary heritage, the classic preparations involved, and the expansion and fusion of the foods that have combined to develop an original Southwestern cuisine. A bit of regional history will take the reader from fry bread to Sweet Potato Spoonbread, from Truck Stop Enchiladas to Barbecue Shrimp Tacos. Simple taco and salsa recipes will be starred right beside the culinary treasures that make Dean's cooking internationally known. This comprehensive guide will include step-by-step methods and techniques for grilling, smoking, and braising in the Southwestern manner, in addition to recipes from other chefs who have contributed to the evolution of this regional cuisine, such as Robert del Grande and Stephen Pyles, and a look at local purveyors such as Paula Lambert's cheese. These recipes will be accompanied by more than 150 photographs of finished dishes and the cooking process along with a glossary of food terms. THE TEXAS FOOD BIBLE is the ultimate cookbook for foodies and simple home cooks alike.
The Texas Hamburger: History of a Lone Star Icon (American Palate Ser.)
by Rick VanderpoolThe &“Hambassador of Texas&” sinks his teeth into the American culinary classic on a road trip with pit stops at the best burger joints in the state. Texans are passionate about this signature sandwich, and photographer/writer Rick Vanderpool has become, in his own right, the Hambassador of Texas. In 2006, Rick undertook a quest to find and photograph the best Texas burgers, traveling over eleven thousand miles and visiting over seven hundred Texas burger joints. Since that time, he has continued his travels, sampling the finest burgers the Lone Star State has to offer. He has also picked up some fellow enthusiasts willing to share their own tasty tales along the way. From Fletcher Davis&’s 1885 Athens creation (recipe included) and the Cheeseburger Capital of Texas in Friona to Whataburger #2 in Corpus Christi and Herd&’s in Jacksboro, join Rick and his &“Hamburger Helpers&” on their journey celebrating the history of the original Texas hamburger. &“Looking for a place to eat a great hamburger? Rick Vanderpool may have just the place for you—hundreds in fact. The Lubbock resident criss-crossed the state taking hundreds of photographs and visiting more than 700 burger joints for a book on the subject.&” —Hockley County News-Press
The Thai Takeaway Secret: How to Cook Your Favourite Fakeaway Dishes at Home
by Kenny McGovernMake your favourite Thai takeaway dishes at home!As a nation we spend £10 billion each year on takeaways. But 'fakeaway' dishes are proving increasingly popular for a fraction of the cost.The Thai Takeaway Secret offers a wide selection of popular recipes that will ensure your homemade dishes look and taste exactly like those offered by your favourite Thai restaurants and street food spots. Make side dishes and snacks from Tamarind Tofu and Lemongrass Chilli Chicken Wings to Prawn Tempura and Sweetcorn Fritters, and with stir fry and curry dishes for every palette including Pad King Moo, Caramel Pork, Massaman Curry, Panang Curry, and Tamarind Chicken.There are delicious chef's specials and noodle and recipe recipes too - including Pad Thai, Crispy Volcano Chicken, Thai Style Crispy Fried Egg, Coconut Rice, and Fried Garlic Noodles.With this definitive collection of almost 100 takeaway recipes, you'll be able to sample incredible Thai food from the comfort of your own home - and at half the price!
The Thai Takeaway Secret: How to Cook Your Favourite Fakeaway Dishes at Home
by Kenny McGovernMake your favourite Thai takeaway dishes at home!As a nation we spend £10 billion each year on takeaways. But 'fakeaway' dishes are proving increasingly popular for a fraction of the cost.The Thai Takeaway Secret offers a wide selection of popular recipes that will ensure your homemade dishes look and taste exactly like those offered by your favourite Thai restaurants and street food spots. Make side dishes and snacks from Tamarind Tofu and Lemongrass Chilli Chicken Wings to Prawn Tempura and Sweetcorn Fritters, and with stir fry and curry dishes for every palette including Pad King Moo, Caramel Pork, Massaman Curry, Panang Curry, and Tamarind Chicken.There are delicious chef's specials and noodle and recipe recipes too - including Pad Thai, Crispy Volcano Chicken, Thai Style Crispy Fried Egg, Coconut Rice, and Fried Garlic Noodles.With this definitive collection of almost 100 takeaway recipes, you'll be able to sample incredible Thai food from the comfort of your own home - and at half the price!
The Theory of Hospitality and Catering Thirteenth Edition
by David Foskett Patricia Paskins Andrew PenningtonOffering a complete overview of the hospitality and catering industry for over 50 years, this new edition of the essential reference text has been updated to reflect latest developments and current issues.Covering all aspects of the industry - from commodities and nutrition, to planning, resourcing and running each of the key operational areas - The Theory of Hospitality and Catering is an essential text for anyone training to work in the hospitality industry. It will be valuable to anyone completing courses in Professional Cookery and Hospitality Supervision, as well as foundation degree and first-year undergraduate hospitality management and culinary arts students.- Discusses all of the current issues affecting the industry, including environmental concerns such as traceability, seasonality and sustainability; as well as important financial considerations such as how to maximise profit and reduce food waste.- Considers latest trends and developments, including the use and impact of social media.- Updated to reflect up-to-date legislative requirements, including new allergen legislation.- Helps you to understand how theories are applied in practice with new case studies from hospitality businesses throughout.
The Thermodynamics of Pizza
by Harold J. Morowitz"In fifty-plus essays, . . . Morowitz, a distinguished biophysicist . . .muses over questions that arise in the course of his daily life, his scientific research, and his miscellaneous reading." Some essays require a scientific vocabulary and knowledge; others are comprehensible and interesting to a lay person. The author has a sense of humor which lightens even the dryest of the essays. "Why do pizzas stay hot? Why are olives edible? How does ice carry electricity? Why is blood redder in the tropics? How much is a fingertip worth? Why do camps require health forms? What do drooping eyelids, electric eels, and curare have in common? What was the secret of the sphinx?" .
The Thin Commandments Diet: The Ten No-Fail Strategies for Permanent Weight Loss
by Stephen GulloBestselling author of Thin Tastes Better, Dr. Stephen Gullo lets you in on his unique program that has a success rate almost 15 times higher than the national average and has helped patients lose more than 100 pounds and maintain the weight loss for more than 5 years. At Dr. Gullo's Institute for Health and Weight Sciences in New York City, patients wait up to 6 months for an appointment and pay over $1,000 an hour for the secrets he imparts in this book.Dr. Gullo's program, incorporating his more than 25 years of clinical experience, features The Ten Thin Commandments that govern all eating habits and his easy-to-follow "ABC Diet" plan.In Part One, Dr. Gullo shares his Thin Commandments, including: • Think historically, not just calorically-identify trigger foods that can undermine weight loss • Slips should teach you, not defeat you-uncover the "24-hour secret" and never gain weight from bingeing again • Success is about substitution, not denial-discover the 10 most common diet-busting foods and their satisfying substitutesIn Part Two, Dr. Gullo outlines his simple ABC Diet plan. He takes the guesswork out of dieting and offers a three-step program, which begins with a 10-day turbocharge plan that helps melt away pounds quickly and easily. The ABC Diet is complete with menu plans and shopping lists.
The Thin Woman: Feminism, Post-structuralism and the Social Psychology of Anorexia Nervosa (Psychology Press & Routledge Classic Editions)
by Helen MalsonThe First Edition of The Thin Woman, first published in 1998, provides an in-depth discussion of anorexia nervosa from a critical feminist social psychological standpoint. In the original text, the author argues that the notion of 'anorexia' as a medical condition limits our understanding of anorexia and the extent to which we can explore it as a socially and discursively produced problem. The book now has a new introduction that discusses some of the major cultural and academic developments that have occurred since its first publication. In considering our changing cultural landscapes, the introduction goes on to discuss the so-called ‘obesity crisis’; the emergence of post-feminism; the massive global expansion of digital and social media and, most recently, the Covid-19 pandemic. Turning to academic developments, it focuses on the increasing recognition of intersectional feminism and reflects on how intersectional perspectives are now beginning to shape critical feminist research and theory in this field. The new introduction also highlights the significant growth in the last 25 years of critical feminist research on eating disorders, which has brought with it a greater awareness of intersectional theory and a more inclusive agenda; an expansion of research foci; a diversification of methodologies and the emergence of more egalitarian models of research in which those with lived experience of eating disorders are becoming valued research team members who help to shape research aims, designs and processes. Based on original research using historical and contemporary literature on anorexia nervosa and a series of interviews with women who identified as ‘anorexic’, this book offers critical insights into this problem. It is an invaluable read for anyone interested in eating disorders and gender, developments in feminist post-structuralist theory and discourse analytic research in psychology.
The Thin You Within You: Winning the Weight Game with Self-Esteem
by Abraham J. TwerskiDiets don't work. The pounds may slide off, but for too many dieters, once the food scales and calorie counters have been put away, the weight returns. Dr. Abraham Twerski, a specialist in addictive behavior, shows that it is not lack of willpower that leads to overeating but an absence of self-esteem. To develop healthy eating habits, a person must first develop a strong sense of self.With his characteristic upbeat style, Dr. Twerski explains: -The seemingly illogical compulsion of overeating and its connection to low self-esteem-The origins and evolutions of low self-esteem and how to identify common problems of a negative self-image-How to rely on yourself, instead of food, in times of stress, anger, and fear-How to deal with friends and family members who may contribute to and unhealthy self-image and eating habits -How to find the courage to change the life-long habits and where to get outside help in the form of therapy and support groupsWith Dr. Twerski's straightforward and honest approach, losing weight is redefined as gaining a sense of self and banishing diets forever.
The Thin in 10 Weight-Loss Plan
by Liz Neporent Jessica SmithFind the motivation you need to lose weight and keep it off for good! Features high- and low-intensity fat-burning and muscle-building exercises; healthful, easy (and quick) to prepare recipes; numerous tips and tricks to burn more calories throughout the day.Best-selling exercise DVD star and certified fitness and lifestyle expert Jessica Smith, along with award-winning health and fitness writer Liz Neporent, break down weight loss into 10-minute, easy-to-follow workouts that fit your busy schedule. Step-by-step photos and instructions make this a simple, fun, and sustainable program for anyone, whether you're just starting out or have been at it for a while.The Thin In 10 Weight-Loss Plan proves once and for all that you have time to work out. Getting fit, feeling good, and losing weight doesn't mean laboring for hours in a gym or spending hundreds of dollars on bulky high-tech equipment.
The Thing About Leftovers
by C. C. PayneC. C. Payne intertwines heartache with humor and hope in a novel about navigating divorce and blended families, following your passion, and celebrating who you are. Fizzy is a good Southern girl who just wants to be perfect. And win the Southern Living cook-off. The being perfect part is hard though, since her parents' divorced and everything in her life has changed. Wary of her too-perfect stepmom and her mom's neat-freak, dismissive boyfriend, she's often angry or upset and feels like a guest in both homes. She tells herself to face facts: She's a "leftover" kid from a marriage that her parents want to forget. But she has to keep all of that to herself, because a good Southern girl never yells, or throws fits, or says anything that might hurt other people's feelings--instead she throws her shoulders back, says yes ma'am, and tries to do better. So Fizzy tries her best, but it's hard to stay quiet when her family keeps getting more complicated. Fortunately, the Southern Living cook-off gives her a welcome distraction, as do her new friends Miyoko and Zach, who have parent issues of their own. With the poignancy and humor of Joan Bauer and Lynda Mullaly Hunt, this poignant story reminds readers that they have a right to a voice, that it is okay to say how you feel, and that some leftovers are absolutely delicious!From the Hardcover edition.
The Thinking Beekeeper: A Guide to Natural Beekeeping in Top Bar Hives (Mother Earth News Books for Wiser Living)
by Christy HemenwayA beginner&’s complete guide to keeping bees in top bar hives, and why. What&’s the buzz about the growing popularity of backyard beekeeping? Providing habitat for bees, pollinating your garden, and producing honey for your family are some of the compelling reasons for taking up this exciting hobby. But conventional beekeeping requires a significant investment and has a steep learning curve. The alternative? Consider beekeeping outside the box.The Thinking Beekeeper is the definitive do-it-yourself guide to natural beekeeping in top bar hives. Based on the concept of understanding and working with bees&’ natural systems as opposed to trying to subvert them, the advantages of this approach include:· Simplicity, sustainability, and cost-effectiveness · Increased safety due to less heavy lifting and hive manipulation · Chemical-free colonies and healthy hives Top bar hives can be located anywhere bees have access to forage, and they make ideal urban hives. Emphasizing the intimate connection between our food systems, bees, and the well-being of the planet, The Thinking Beekeeper will appeal to the new breed of beekeeper who is less focused on maximizing honey yield, and more on ensuring the viability of the bee population now and in the coming years.Mother Earth News Books for Wiser Living Recommendation&“You&’ll find information you need here that&’s not available anywhere else. Both you and your bees will benefit from Christy&’s approach, advice, and philosophy.&” —Kim Flottum, editor, Bee Culture Magazine&“A unique and exceptional resource for the beginning beekeeper.&” —Marty Hardison, top bar beekeeper, educator and international developmental beekeeping consultant
The Thinking Drinker's Guide to Alcohol: A Cocktail of Amusing Anecdotes and Opinion on the Art of Imbibing
by Tom Sandham Ben McFarlandInspired by its successful run at the Edinburgh Fringe Festival, The Thinking Drinkers Guide to Alcohol presents a dryly humorous cultural history of liquor for those who long to drink less—but drink better. Written by two of the UKs top drinks journalists, it celebrates alcohols influence on life, love, literature, and learning. The amusing alternative and intellectual guide spans the ages from Ancient Egypt to the gin-drenched debauchery of eighteenth-century London to absinthe-induced French impressionist art and beyond. Here you will learn how drink has oiled the wheels of civilization and invigorated the minds of historys greatest figures.
The Thinking Drinkers Almanac
by Tom Sandham Ben McFarlandNo matter what day of the year it is and regardless of the occasion, there is always a very good reason to enjoy a drink. Responsibly of course.Aimed at discerning drinkers keen to broaden their booze horizons and those looking to become more adventurous in their elbow-bending, this enlightening and alternative almanac celebrates every day of the year with an appropriate alcoholic drink - featuring everything from Absinthe and Zinfandel to Martinis and Monastic beers.It's a cocktail of cultural history, eccentric events, unlikely anniversaries, recipes and recommendations infused with all manner of 'interestingness', several dashes of drinking did you knows, fascinating facts, famous folk, unsung heroes, lesser-known legendsfrom all walks of life and major weird, wonderful and well-known moments from our past.
The Thinking Drinkers Almanac
by Tom Sandham Ben McFarlandNo matter what day of the year it is and regardless of the occasion, there is always a very good reason to enjoy a drink. Responsibly of course.Aimed at discerning drinkers keen to broaden their booze horizons and those looking to become more adventurous in their elbow-bending, this enlightening and alternative almanac celebrates every day of the year with an appropriate alcoholic drink - featuring everything from Absinthe and Zinfandel to Martinis and Monastic beers.It's a cocktail of cultural history, eccentric events, unlikely anniversaries, recipes and recommendations infused with all manner of 'interestingness', several dashes of drinking did you knows, fascinating facts, famous folk, unsung heroes, lesser-known legendsfrom all walks of life and major weird, wonderful and well-known moments from our past.
The Thinking Girl's Guide to Drinking: (Cocktails without Regrets)
by Ariane Resnick Brittini RaeThis edgy cocktail book includes more than 100 recipes for delicious alcoholic drinks and mocktails that are made from quality, healthful ingredients and include healing properties with nutritional benefits to keep you feeling sexy, healthy, and fabulous.The Thinking Girl's Guide to Drinking is all about showing you how you can, and should, enjoy drinking healthfully. Author Ariane Resnick wants to wipe away the notion that drinking healthfully has to mean downing glasses of green smoothies and juices and otherwise starving yourself. Sure, detox drinks have a time and a place, but there's no need to suffer and live without the things you love. The key to drinking cocktails when you're trying to be mindful is drinking in moderation and using wholefoods and high-quality ingredients that both taste delicious and have health value and nutritional benefits. Some of the healing ingredients include: --Lemons and limes: nutritional powerhouses of liver detoxification that lower the cholesterol and also happen to pair well with nearly any alcohol; --Kombucha: the sparkling probiotic beverage that provides good bacteria for your gut and comes in a million mixable flavors; --Fresh ginger: a powerful anti-inflammatory that is great for reducing nausea and lowering blood sugar; --Coconut cream: to help our brains and our metabolisms; --Herbs and spices: include antibacterial and antiviral properties and are high in B-vitamins; --Green juices: full of extra vitamins and nutrients; --Mint: known for its calming effects on the digestive and nervous systems and keeping tummies content; --Kava: a medically-proven anxiety-relieving root that's known for its calming, relaxing, therapeutic effects, and other restorative properties. --And more!
The Third Freedom: Ending Hunger in Our Time
by George McgovernIn "The Third Freedom," McGovern lays out a workable and affordable five-point program to end world hunger. The basic facets include these steps: The United States should take the lead within the UN in working toward a universal school lunch program. The American supplemental nutrition program for low-income women, infants, and children should go worldwide. The United Nations must establish food reserves around the globe. Developing countries must be assisted in improving their own farm production, food processing, and food distribution. High-yielding, scientific agriculture, including genetically modified crops, must be further encouraged and developed.
The Third Plate
by Dan BarberAn award-winning chef moves beyond 'farm-to-table' to offer a revolutionary new way of eating The Third Plate is chef Dan Barber's extraordinary vision for a new future of American eating. After more than a decade spent investigating farming communities around the world in pursuit of singular flavor, Barber finally concluded that--for the sake of our food, our health, and the future of the land--America's cuisine required a radical transformation. The revelations Barber shares in The Third Plate took root in his restaurant's kitchen. But his process of discovery took him far afield--to alternative systems of food production and cooking that maximize sustainability, nutrition, and flavor. Barber explores the traditional farming practices of the Spanish dehesa, a uniquely vibrant landscape that has been fine-tuned to produce the famed jamón ibérico. Along the Atlantic coast, he investigates the future of seafood through a revolutionary aquaculture operation and an ancient tuna fishing tradition. In upstate New York, Barber learns from a flourishing mixed-crop farm whose innovative organic practices have revived the land and resurrected an industry. And in Washington State he works with cuttingedge seedsmen developing new varieties of grain in collaboration with local bakers, millers, and malters. Drawing on the wisdom and experience of chefs and farmers from around the world, Barber proposes a new definition for ethical and delicious eating destined to refashion Americans' deepest beliefs about food. Traditionally, Americans have dined on the "first plate," a classic meal centered on meat with few vegetables. Thanks to the burgeoning farm-to-table movement, many people have begun eating from the "second plate," the new ideal of organic, grass-fed meats and local vegetables. But neither model, Barber shows, supports the long-term productivity of the land. Instead, he calls for a "third plate," a new pattern of eating rooted in cooking with and celebrating the whole farm--an integrated system of vegetable, grain, and livestock production. The Third Plate is truly a publishing event: a monumental work of personal insight and global analysis that definitively remakes the understanding of nutrition, agriculture, and taste for the twenty-first century. Barber charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.
The Third Plate
by Dan Barber"Not since Michael Pollan has such a powerful storyteller emerged to reform American food." --The Washington PostToday's optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times-bestselling book, chef Dan Barber offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future "third plate": a new form of American eating where good farming and good food intersect. Barber's The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.From the Trade Paperback edition.The farm-to-table movement has championed the "second plate," where the meat is from free-range animals and the vegetables are locally sourced. It's better-tasting, and better for the planet, but the second plate's architecture is identical to that of the first. It, too, is damaging--disrupting the ecological balances of the planet, causing soil depletion and nutrient loss--and in the end it isn't a sustainable way to farm or eat.The solution, explains Barber, lies in the "third plate": an integrated system of vegetable, grain, and livestock production that is fully supported--in fact, dictated--by what we choose to cook for dinner. The third plate is where good farming and good food intersect.While the third plate is a novelty in America, Barber demonstrates that this way of eating is rooted in worldwide tradition. He explores the time-honored farming practices of the southern Spanish dehesa, a region producing high-grade olives, acorns, cork, wool, and the renowned jamón ibérico. Off the Straits of Gibraltar, Barber investigates the future of seafood through a revolutionary aquaculture operation and an ancient tuna-fishing ritual. In upstate New York, Barber learns from a flourishing mixed-crop farm whose innovative organic practices have revived the land and resurrected an industry. And in Washington State he works with cutting-edge seedsmen developing new varieties of grain in collaboration with local bakers, millers, and malt makers. Drawing on the wisdom and experience of chefs and farmers from around the world, Barber builds a dazzling panorama of ethical and flavorful eating destined to refashion Americans' deepest beliefs about food.A vivid and profound work that takes readers into the kitchens and fields revolutionizing the way we eat, The Third Plate redefines nutrition, agriculture, and taste for the twenty-first century. The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.The Wall Street Journal"[F]un to read, a lively mix of food history, environmental philosophy and restaurant lore... an important and exciting addition to the sustainability discussion."The Atlantic"When The Omnivore's Dilemma, Michael Pollan's now-classic 2006 work, questioned the logic of our nation's food system, "local" and "organic" weren't ubiquitous the way they are today. Embracing Pollan's iconoclasm, but applying it to the updated food landscape of 2014, The Third Plate reconsiders fundamental assumptions of the movement Pollan's book helped to spark. In four sections--"Soil," "Land, "Sea," and "Seed"--The Third Plate outlines how his pursuit of intense flavor repeatedly forced him to look beyond individual ingredients at a region's broader story--and demonstrates how land, communities, and taste benefit when ecology informs the way we source, cook, and eat."
The Third Plate: Field Notes on the Future of Food
by Dan Barber'A must-read for anyone interested in food and the future' Yotam OttolenghiBased on ten years of surveying farming communities around the world, top New York chef Dan Barber's The Third Plate offers a radical new way of thinking about food that will heal the land and taste incredible. The 'first plate' was a classic meal centred on a large cut of meat with few vegetables. On the 'second plate', championed by the farm-to-table movement, meat is free-range and vegetables are locally sourced. It's better-tasting, and better for the planet, but the second plate's architecture is identical to that of the first. It, too, disrupts ecological balances, causing soil depletion and nutrient loss - it just isn't a sustainable way to farm or eat. The 'third plate' offers a solution: an integrated system of vegetable, cereal and livestock production that is fully supported - in fact, dictated - by what we choose to cook for dinner. The Third Plate is where good farming and good food intersect.
The Third Savor the South Cookbooks, 5 Volume Omnibus E-book: Includes Fruit, Corn, Ham, Pie, and Rice (Savor the South Cookbooks)
by The University of North Carolina PressEach little cookbook in our SAVOR THE SOUTH® collection is a big celebration of a beloved food or tradition of the American South. From buttermilk to bourbon, pecans to peaches, one by one SAVOR THE SOUTH® cookbooks will stock a kitchen shelf with the flavors and culinary wisdom of this popular American regional cuisine. Written by well-known cooks and food lovers, the books brim with personality, the informative and often surprising culinary and natural history of southern foodways, and a treasure of some fifty recipes each—from delicious southern classics to sparkling international renditions that open up worlds of taste for cooks everywhere. You'll want to collect them all.This Omnibus E-Book brings together for the first time the final 5 books published in the series. You'll find:Fruit by Nancie McDermottCorn by Tema FlanaganHam by Damon Lee FowlerPie by Sara FosterRice by Michael W. TwittyIncluded are almost 250 recipes for these uniquely Southern ingredients.
The Third Thursday Community Potluck Cookbook: Recipes and Stories to Celebrate the Bounty of the Moment
by Nancy VienneauEvery Third Thursday... Life is Delicious Grab a plate. Pull up a chair. Good company. Great food. No rules. It's potluck. When Nancy Vienneau started a casual potluck celebrating good food and goodwill, she had no idea it would be going strong five years later. The ever-changing group of diverse people who attend have one thing in common: a dedication to good food. As a result, every month, a non-scripted parade of seasonally inspired dishes appears--dishes that draw on ingredients from the participants' own gardens, their neighbors yards, or the farmers' market. These dishes celebrate their provenance and their history. Roasted tomato goat cheese tart with Tennessee Bradley tomatoes, Me-me's chocolate cake inherited from a beloved grandmother's recipe. Chicken baked with fresh plums from a neighbor's tree. Acorn squash filled with Southern sorghum and pecans. Pimiento cheese made with local farmstead cheddar. Crowder pea salad flecked with Benton's country ham. Like a sourdough starter made from flour, yeast, and water, this simple get-together has grown into a lively, rich event full of interesting folks and food. Between these covers you'll find glorious dishes, heartfelt stories, plus tips and ideas for starting your own community potluck. Did someone say it's Thursday?