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Gastro Obscura

Gastro Obscura PDF Author: Cecily Wong
Publisher: Hachette UK
ISBN: 1523511877
Category : Cooking
Languages : en
Pages : 1107

Book Description
A New York Times, USA Today, and national indie bestseller. A Feast of Wonder! Created by the ever-curious minds behind Atlas Obscura, this breathtaking guide transforms our sense of what people around the world eat and drink. Covering all seven continents, Gastro Obscura serves up a loaded plate of incredible ingredients, food adventures, and edible wonders. Ready for a beer made from fog in Chile? Sardinia’s “Threads of God” pasta? Egypt’s 2000-year-old egg ovens? But far more than a menu of curious minds delicacies and unexpected dishes, Gastro Obscura reveals food’s central place in our lives as well as our bellies, touching on history–trace the network of ancient Roman fish sauce factories. Culture–picture four million women gathering to make rice pudding. Travel–scale China’s sacred Mount Hua to reach a tea house. Festivals–feed wild macaques pyramid of fruit at Thailand’s Monkey Buffet Festival. And hidden gems that might be right around the corner, like the vending machine in Texas dispensing full sized pecan pies. Dig in and feed your sense of wonder. “Like a great tapas meal, Gastro Obscura is deep yet snackable, and full of surprises. This is the book for anyone interested in eating, adventure and the human condition.” –Tom Colicchio, chef and activist “This exquisite guide kept me at the breakfast table until dinner time.” –Kyle Maclachlan, actor and vintner

Gastro Obscura

Gastro Obscura PDF Author: Cecily Wong
Publisher: Hachette UK
ISBN: 1523511877
Category : Cooking
Languages : en
Pages : 1107

Book Description
A New York Times, USA Today, and national indie bestseller. A Feast of Wonder! Created by the ever-curious minds behind Atlas Obscura, this breathtaking guide transforms our sense of what people around the world eat and drink. Covering all seven continents, Gastro Obscura serves up a loaded plate of incredible ingredients, food adventures, and edible wonders. Ready for a beer made from fog in Chile? Sardinia’s “Threads of God” pasta? Egypt’s 2000-year-old egg ovens? But far more than a menu of curious minds delicacies and unexpected dishes, Gastro Obscura reveals food’s central place in our lives as well as our bellies, touching on history–trace the network of ancient Roman fish sauce factories. Culture–picture four million women gathering to make rice pudding. Travel–scale China’s sacred Mount Hua to reach a tea house. Festivals–feed wild macaques pyramid of fruit at Thailand’s Monkey Buffet Festival. And hidden gems that might be right around the corner, like the vending machine in Texas dispensing full sized pecan pies. Dig in and feed your sense of wonder. “Like a great tapas meal, Gastro Obscura is deep yet snackable, and full of surprises. This is the book for anyone interested in eating, adventure and the human condition.” –Tom Colicchio, chef and activist “This exquisite guide kept me at the breakfast table until dinner time.” –Kyle Maclachlan, actor and vintner

Atlas Obscura

Atlas Obscura PDF Author: Joshua Foer
Publisher: Workman Publishing
ISBN: 076118967X
Category : Travel
Languages : en
Pages : 481

Book Description
It's time to get off the beaten path. Inspiring equal parts wonder and wanderlust, Atlas Obscura celebrates over 700 of the strangest and most curious places in the world. Talk about a bucket list: here are natural wonders—the dazzling glowworm caves in New Zealand, or a baobob tree in South Africa that's so large it has a pub inside where 15 people can drink comfortably. Architectural marvels, including the M.C. Escher-like stepwells in India. Mind-boggling events, like the Baby Jumping Festival in Spain, where men dressed as devils literally vault over rows of squirming infants. Not to mention the Great Stalacpipe Organ in Virginia, Turkmenistan's 40-year hole of fire called the Gates of Hell, a graveyard for decommissioned ships on the coast of Bangladesh, eccentric bone museums in Italy, or a weather-forecasting invention that was powered by leeches, still on display in Devon, England. Created by Joshua Foer, Dylan Thuras and Ella Morton, ATLAS OBSCURA revels in the weird, the unexpected, the overlooked, the hidden and the mysterious. Every page expands our sense of how strange and marvelous the world really is. And with its compelling descriptions, hundreds of photographs, surprising charts, maps for every region of the world, it is a book to enter anywhere, and will be as appealing to the armchair traveler as the die-hard adventurer. Anyone can be a tourist. ATLAS OBSCURA is for the explorer.

The Atlas Obscura Explorer’s Guide for the World’s Most Adventurous Kid

The Atlas Obscura Explorer’s Guide for the World’s Most Adventurous Kid PDF Author: Dylan Thuras
Publisher: Workman Publishing
ISBN: 1523503548
Category : Juvenile Nonfiction
Languages : en
Pages : 113

Book Description
New York Times bestseller! The Atlas Obscura Explorer’s Guide for the World’s Most Adventurous Kid is a thrilling expedition to 100 of the most surprising, mysterious, and weird-but-true places on earth. For curious kids, this is the chance to embark on the journey of a lifetime—and see how faraway countries have more in common than you might expect! Hopscotch from country to country in a chain of connecting attractions: Explore Mexico’s glittering cave of crystals, then visit the world’s largest cave in Vietnam. Peer over a 355-foot waterfall in Zambia, then learn how Antarctica’s Blood Falls got their mysterious color. Or see mysterious mummies in Japan and France, then majestic ice caves in both Argentina and Austria. As you climb mountains, zip-line over forests, and dive into oceans, this book is your passport to a world of hidden wonders, illuminated by gorgeous art.

The Beer Pantry

The Beer Pantry PDF Author: Adam Dulye
Publisher:
ISBN: 9780998739984
Category : Cooking
Languages : en
Pages : 200

Book Description
The Beer Pantry is a primer for cooking for beer and teaches readers how to think like a chef when it comes to marrying the flavors of their favorite craft beers with their cooking. More than 100 recipes to elevate "pub grub" to chef-driven beer cuisine.

Gastro Obscura

Gastro Obscura PDF Author: Cecily Wong
Publisher: Workman Publishing Company
ISBN: 1523511877
Category : Cooking
Languages : en
Pages : 1107

Book Description
A New York Times, USA Today, and national indie bestseller. A Feast of Wonder! Created by the ever-curious minds behind Atlas Obscura, this breathtaking guide transforms our sense of what people around the world eat and drink. Covering all seven continents, Gastro Obscura serves up a loaded plate of incredible ingredients, food adventures, and edible wonders. Ready for a beer made from fog in Chile? Sardinia’s “Threads of God” pasta? Egypt’s 2000-year-old egg ovens? But far more than a menu of curious minds delicacies and unexpected dishes, Gastro Obscura reveals food’s central place in our lives as well as our bellies, touching on history–trace the network of ancient Roman fish sauce factories. Culture–picture four million women gathering to make rice pudding. Travel–scale China’s sacred Mount Hua to reach a tea house. Festivals–feed wild macaques pyramid of fruit at Thailand’s Monkey Buffet Festival. And hidden gems that might be right around the corner, like the vending machine in Texas dispensing full sized pecan pies. Dig in and feed your sense of wonder. “Like a great tapas meal, Gastro Obscura is deep yet snackable, and full of surprises. This is the book for anyone interested in eating, adventure and the human condition.” –Tom Colicchio, chef and activist “This exquisite guide kept me at the breakfast table until dinner time.” –Kyle Maclachlan, actor and vintner

Eight Flavors

Eight Flavors PDF Author: Sarah Lohman
Publisher: Simon and Schuster
ISBN: 1476753954
Category : Cooking
Languages : en
Pages : 304

Book Description
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.

COOKERY AND DINING IN IMPERIAL ROME Apicius

COOKERY AND DINING IN IMPERIAL ROME Apicius PDF Author: Joseph Dommers Vehling
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 388

Book Description
Apicius is a collection of Roman cookery recipes, thought to have been compiled in the 1st century AD and written in a language in many ways closer to Vulgar than to Classical Latin; later recipes using Vulgar Latin (such as ficatum, bullire) were added to earlier recipes using Classical Latin (such as iecur, fervere). Based on textual analysis, the food scholar Bruno Laurioux believes that the surviving version only dates from the fifth century (that is, the end of the Roman Empire): "The history of De Re Coquinaria indeed belongs then to the Middle Ages".The name "Apicius" is taken from the habits of an early bearer of the name, Marcus Gavius Apicius, a Roman gourmet who lived sometime in the 1st century AD during the reign of Tiberius. He is sometimes erroneously asserted to be the author of the book pseudepigraphically attributed to him.Apicius is a text to be used in the kitchen. In the earliest printed editions, it was usually called De re coquinaria (On the Subject of Cooking), and attributed to an otherwise unknown Caelius Apicius, an invention based on the fact that one of the two manuscripts is headed with the words "API CAE" or rather because a few recipes are attributed to Apicius in the text: Patinam Apicianam sic facies (IV, 14) Ofellas Apicianas (VII, 2). It is also known as De re culinaria.

Luke Skywalker Can't Read

Luke Skywalker Can't Read PDF Author: Ryan Britt
Publisher: Penguin
ISBN: 0698406729
Category : Social Science
Languages : en
Pages : 224

Book Description
The perfect gift for anyone who embraces the joy of fandom and geeking out, this collection of essays celebrates the fans of Star Wars, Star Trek, Doctor Who, Sherlock Holmes, Lord of the Rings, and much more. Pop Culture and sci-fi guru Ryan Britt has never met a monster, alien, wizard, or superhero that didn’t need further analysis. Essayist Ryan Britt got a sex education from dirty pictures of dinosaurs, made out with Jar-Jar Binks at midnight, and figured out how to kick depression with a Doctor Who Netflix-binge. Alternating between personal anecdote, hilarious insight, and smart analysis, Luke Skywalker Can’t Read contends that Barbarella is good for you, that monster movies are just romantic comedies with commitment issues, that Dracula and Sherlock Holmes are total hipsters, and, most shockingly, shows how virtually everyone in the Star Wars universe is functionally illiterate. Romp through time and space, from the circus sideshows of 100 years ago to the Comic Cons of today, from darkest corners of the Galaxy to the comfort of your couch. For anyone who pretended their flashlight was a lightsaber, stood in line for a movie at midnight, or dreamed they were abducted by aliens, Luke Skywalker Can't Read is full of answers to questions you haven't thought to ask, and perfect for readers of Chuck Klosterman, Rob Sheffield, and Ernest Cline. “Ryan Britt is . . . the Virgil you want to guide you through the inferno of geekery.” —Lev Grossman, author of the bestselling Magician's trilogy

70s Dinner Party

70s Dinner Party PDF Author: Anna Pallai
Publisher: Random House
ISBN: 1473546656
Category : Cooking
Languages : en
Pages : 178

Book Description
'Spaghetti in aspic, anyone? Revel in astonishing dishes from yesteryear: Stuffed Cocktail Grapes, Savoury Sausage Salad, a spunky Shrimp-Salmon Mould and so much more. Anna Pallai was brought up on 1970s stalwarts of stuffed peppers, meatloaf and platters of slightly greying hardboiled eggs. When she rediscovered her mother's grease-stained 70s cookbooks, she knew she needed to share them with the world, and so the hit Twitter account @70s_Party was born. Harking back to a simpler pre-Instagram, pre-clean-eating era, when the only concern for your dinner party was whether your aspic would set in time, this is a joyful celebration of food that can give you gout just by looking at it. Covering all the essentials, from starters through to desserts, dinner party etiquette (just how does one start to eat a swan fashioned from a hardboiled egg?) and the dreaded 'foreign' food, there's no potato-fashioned-as-a-stone left unturned.

We Are What We Eat

We Are What We Eat PDF Author: Alice Waters
Publisher: Penguin
ISBN: 0525561552
Category : Social Science
Languages : en
Pages : 209

Book Description
From chef and food activist Alice Waters, an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eats In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life’s work. When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small space—human qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients. Waters came to see that the phenomenon of fast food culture, which prioritized cheapness, availability, and speed, was not only ruining our health, but also dehumanizing the ways we live and relate to one another. Over years of working with regional farmers, Waters and her partners learned how geography and seasonal fluctuations affect the ingredients on the menu, as well as about the dangers of pesticides, the plight of fieldworkers, and the social, economic, and environmental threats posed by industrial farming and food distribution. So many of the serious problems we face in the world today—from illness, to social unrest, to economic disparity, and environmental degradation—are all, at their core, connected to food. Fortunately, there is an antidote. Waters argues that by eating in a “slow food way,” each of us—like the community around her restaurant—can be empowered to prioritize and nurture a different kind of culture, one that champions values such as biodiversity, seasonality, stewardship, and pleasure in work. This is a declaration of action against fast food values, and a working theory about what we can do to change the course. As Waters makes clear, every decision we make about what we put in our mouths affects not only our bodies but also the world at large—our families, our communities, and our environment. We have the power to choose what we eat, and we have the potential for individual and global transformation—simply by shifting our relationship to food. All it takes is a taste.