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Edible : A Celebration of Local Foods by Carole Topalian and Tracey Ryder (2010)

ls8930
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Ubicado en: Louisville, Kentucky, Estados Unidos
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N.º de artículo de eBay:333169340643
Última actualización el 05 may 2025 23:26:11 H.EspVer todas las actualizacionesVer todas las actualizaciones

Características del artículo

Estado
Nuevo: Libro nuevo, sin usar y sin leer, que está en perfecto estado; incluye todas las páginas sin ...
Year
2010
ISBN
9780470371084

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Product Identifiers

Publisher
Houghton Mifflin Harcourt Publishing Company
ISBN-10
0470371080
ISBN-13
9780470371084
eBay Product ID (ePID)
79630380

Product Key Features

Book Title
Edible : a Celebration of Local Foods
Number of Pages
336 Pages
Language
English
Publication Year
2010
Topic
Regional & Ethnic / American / General, General, Green Lifestyle
Illustrator
Yes
Genre
Cooking, Self-Help
Author
Tracey Ryder, Carole Topalian
Format
Hardcover

Dimensions

Item Height
1.3 in
Item Weight
46.6 Oz
Item Length
10.3 in
Item Width
8.4 in

Additional Product Features

Intended Audience
Trade
LCCN
2009-023912
Dewey Edition
22
Reviews
Ryder and Topalian, cofounders of Edible Communities Publications, a network of 65 regional food magazines that honor place-based food, cull the best of the best Edible articles to create an inviting and rewarding collection celebrating local food and sustainable food systems around the U.S. and Canada. With 150 striking color photos, the book is a feast for the eyes, mind, and palate. Divided into geographic regions, it shares success stories and profiles of remarkable individuals and businesses in each, from Boston's Allandale Farm, the last working farm in the area, through Phoenix's gentle giant chef Greg LaPrad, to Seattle's Lummi Island Wild Preserves. We learn about Richmond, Va.'s Belmont Butchery and its Old Fashioned Charcuterie, Missoula, Mont.'s Le Petit Outre bakery, and southeastern Michigan's Calder Dairy. Each story provides a perfect balance of inspiration, delight, information, and gratitude that such operations and artisans still exist. The authors also include a tasty array of recipes, organized by season, including Aspen tri-tip roast; collard tops with parmigiano; and double corn spoon bread. With the recent growth of the slow food and locavore movements, this well-timed book is a welcome and vital contribution to the ongoing challenge of sustainability. (May) (Publishers Weekly, April 5, 2010)
Dewey Decimal
641.5973
Synopsis
Discover the joys of local foods, from the experts at Edible Communities A gorgeous full-color celebration of America's local food heroes and traditions, Edible is a must-have for anyone interested in the local food movement, environmental issues, or just a great meal. The book profiles local food artisans who are making a difference and provides 80 seasonal specialty recipes that incorporate the very best local foods from every region of the United States. Edible Communities is a dynamic and growing network of regional food magazines in the United States and Canada that celebrates place-based foods with compelling stories about and recipes from farmers, fishermen, chefs, and food artisans. With its emphasis on sustainable agriculture, small family farmers, and amazing artisanal food products, Edible is an earth-friendly guide to great eating., This gorgeous hardcover book contains in-depth portraits of Americars"s distinct culinary regions and highlights the unique cuisine of each - Northeast, Southeast, Southwest, Northwest, Midwest, California and the West. It also contains details of Canada and parts of Mexico., Eat LocallyA gorgeous full-color celebration of America's local food heroes and traditions, Edible is for anyone who cares about delicious, safe, sustainable food being cultivated and created every day by people in our own communities. The book offers engaging, inspiring profiles of farmers, artisans, chefs, and organizations that are making a difference, and shares eighty seasonal recipes that highlight the very best local foods across the country."The Edible magazines are at the forefront of today's food revolution, celebrating the work of local farmers and food artisans and inspiring us to get involved. Edible tells terrific stories about the making of delicious food, but it's really about American democracy and sustainable community food systems. Read this book and join the movement!" -Marion Nestle, Professor of Food Studies, New York University, and author of What to Eat"Since the blossoming of the Edible magazines, I've been dying to know what's going on in other communities. This book gives us a taste of each place and a chance to meet some of the growers, artisans, cooks, and adventurous eaters around the country. And where else could you find a recipe for Kudzu Quiche? It is a simply beautiful work." -Deborah Madison, author of Local Flavors
LC Classification Number
TX715.R9933 2010

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