The Pleasures of Slow Food

The Pleasures of Slow Food

Celebrating Authentic Traditions, Flavors, and Recipes

Book - 2002
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Grand Central Pub
In a world increasingly dominated by fast food, The Pleasures of Slow Food celebrates heritage recipes, artisan traditions, and the rapid evolution of a movement to make good food a part of everyday life. Slow Food is defined by how its made: if its allowed to ripen before its harvested, prepared by hand and enjoyed among friends, its Slow Food. Its a philosophy, a way to farm, a way to cook...a way to live. Its also the name of a 65,000-strong international movement, numbering among its members some of the most distinguished names in the food world. The Pleasures of Slow Food showcases over 60 recipes from the worlds most innovative chefs for dishes that feature local handmade ingredients and traditional cooking methods. Premier food writer Corby Kummer also profiles Slow Foods luminaries, such as Italian cheese maker Roberto Rubino and Canadian Karl Kaiser, who makes sweet ice-wine. Pairing fantastic recipes with engaging stories,The Pleasures of Slow Food brings the best of the food world to the kitchen table.

Baker & Taylor
Presents a sumptuous array of more than sixty heritage recipes from some of the world's most innovative chefs for dishes that emphasize regional handmade ingredients and traditional cooking methods that include Rick Bayless's Tomatillo-Briased Pork Loin, Deborah Madison's Posole with Chile Colorado, and Alice Waters's Soft-Shell Crab Bisque, among others.

Hachette Book Group
In a world increasingly dominated by fast food, The Pleasures of Slow Food celebrates heritage recipes, artisan traditions, and the rapid evolution of a movement to make good food a part of everyday life. Slow Food is defined by how its made: if its allowed to ripen before its harvested, prepared by hand and enjoyed among friends, its Slow Food. Its a philosophy, a way to farm, a way to cook...a way to live. Its also the name of a 65,000-strong international movement, numbering among its members some of the most distinguished names in the food world. The Pleasures of Slow Food showcases over 60 recipes from the worlds most innovative chefs for dishes that feature local handmade ingredients and traditional cooking methods. Premier food writer Corby Kummer also profiles Slow Foods luminaries, such as Italian cheese maker Roberto Rubino and Canadian Karl Kaiser, who makes sweet ice-wine. Pairing fantastic recipes with engaging stories, The Pleasures of Slow Food brings the best of the food world to the kitchen table.

Baker
& Taylor

Presents more than sixty heritage recipes from some of the world's most innovative chefs for dishes that emphasize regional handmade ingredients and traditional cooking methods.

Publisher: San Francisco : Chronicle Books, c2002
ISBN: 9780811833790
0811833798
9780811863827
Characteristics: 174 p. : ill. (chiefly col.) ; 28 cm

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