|
American Artisanal: Finding the Country's Best Real Food, from Cheese to Chocolate | 
 enlarge | Author: Rebecca Gray
Creator: Ethan Becker
Publisher: Rizzoli
Category: Book
List Price: $26.95
Buy New: $14.97
You Save: $11.98 (44%)
Rating:  4 reviews
Sales Rank: 227564
Media: Hardcover
Pages: 258
Number Of Items: 1
Shipping Weight (lbs): 1
Dimensions (in): 8.4 x 5.5 x 1
ISBN: 0847829340
Dewey Decimal Number: 641.3020973
EAN: 9780847829347
ASIN: 0847829340
Publication Date: March 4, 2008
Availability: Usually ships in 1-2 business days
Condition: Brand new book. Same day superfast shipping. Excellent customer support.
| |
| Similar Items:
|
| Editorial Reviews:
Product Description
We have a growing hunger to know where our food comes from. In our increasingly corporate world, we are looking to get back in touch with our roots to the land. American Artisanal feeds this hunger as no book has before.
The book celebrates eighteen of America’s leading food artisans–from Wood Prairie Farms potatoes in Maine to L. L. Lanier Honey in Florida, from Reed’s Ginger Brew in California to Earthy Delights mushrooms in Michigan. These are folks who are returning to the basics of sustainable, small-scale, or just plain high quality production. Food is a second career for many of these producers, who decided to drop out of the office rat race and pursue their real passion, literally in the field. In their inspirational stories we also can see the emergence of a true national cuisine. Also, woven throughout each chapter is the engaging history behind our foods–their natural origins and long journeys to cultivation. Recipes and ordering information are provided so you can enjoy these culinary delights at home.
|
| Customer Reviews:
uneven, but enjoyable August 15, 2008
J. Smith (brooklyn, ny)
This book is very interesting. While it is somewhat uneven - certain chapters were more enlightening than others - it is certainly worth reading if you are interested in artisan foods in america. the chapter on clear flour bakery is great. but some of the chapters focus on operations that are not super artisan at all - nor quality - such as blue moon sorbets. I like the use of the first person throughout. It reads like a series of very competent magazine features.
 FOOD GLORIOUS FOOD May 27, 2008
John Griesemer
I'm a long-time home bread baker, so I'll focus on Rebecca Gray's chapter on the Clear Flour Bakery. She gets it. Anybody who tries to bake bread at home knows the mystery and wonder and craziness of bread baking. What will it taste like when you break open a loaf? You never know.
In portraying Christy Timon and Abe Faber, Gray captures the driven, ecstatic, and obsessive qualities true artisans possess and all of us who bake at home embody at least a little. Reading Gray reminds you of being a kid reading about your sports heroes. She inspires you, through the stories of these dedicated greats, to try a little harder, enjoy a little more.
A fine book and not just for bread alone.
 Great Read Even for Non-Foodies May 11, 2008
Faith Catlin (NYC)
3 out of 3 found this review helpful
I don't usually read food books, but was given this as a present. It was like reading a travel guide to America with food at every stop.
Put it on your bedside table and read a chapter whenever you feel like dipping into a world of passionate growers, bakers and purveyors. It's an utterly enjoyable way to educate yourself about what we're eating and who makes it best.
 I don't think so........ April 15, 2008
Aspasia (Vermont)
3 out of 3 found this review helpful
If your idea of 'artisanal' food is Allen Bros. meat, this is the book for you. Some of the subjects fall within the common idea of what is a hand made product (Blue Moon Sorbet, Clear Flour Bakery) but others are far from it these days (the forementioned Allen Bros., Vt Butter and Cheese, Broken Arrow Ranch). Which isn't to say they don't make a good, but commercial, product, but hardly 'hand made'.
The writing is a bit over the top - flying over Washington state as a prelude to "the eruption of Alaska" - comes to mind. There are better books on the subject out there and the food sections of newspapers are a really good source. Save your money.
|
|
|
Powered by Associate-O-Matic
| |
