The Sustainable Chef Cooking With The Framers Of New York State
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The Sustainable Chef Cooking With The Framers Of New York State
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Author : Jacob Brach
language : en
Publisher:
Release Date : 2007
The Sustainable Chef Cooking With The Framers Of New York State written by Jacob Brach and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with categories.
New York City Farmer Feast
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Author : Emily Brooks
language : en
Publisher: Rowman & Littlefield
Release Date : 2012-06-05
New York City Farmer Feast written by Emily Brooks and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-06-05 with Cooking categories.
Following in the footsteps of Connecticut Farmer & Feast, this second book in the series is a cordial invitation to meet fifty passionate farmers and producers who generate food from the bustling urban landscapes of New York City. NYC Farmer & Feast is a welcoming expose into the lives of NYC food producers and the delicacies they produce within the hidden enclaves of this extensive metropolis. Sumptuous full-color photos and elegantly written profiles throughout showcase lives rich in both food and history from all 5 New York City boroughs and Orange, Putnam, Westchester, and Putnam Counties directly to the north. This book brings locally produced food directly home to your kitchen with individually created recipes featuring each producer’s specialty food. NYC Farmer & Feast reconnects urban agglomerates, whether they reside within the hallowed network of the NYC mass transit system, to the bounty of locally produced food, and serves as a memento and travel guide of urban agritourism for visitors as well. Above all, it is a guide, a reference, and an edible manifesto for anyone who wants to put a face to their food and partake in the urban farming revolution.
The Sustainable Chef
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Author : Stefan Gössling
language : en
Publisher: Routledge
Release Date : 2021-12-09
The Sustainable Chef written by Stefan Gössling and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-09 with Business & Economics categories.
This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.
The Connecticut Farm Table Cookbook 150 Homegrown Recipes From The Nutmeg State The Farm Table Cookbook
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Author : Tracey Medeiros
language : en
Publisher: The Countryman Press
Release Date : 2015-06-08
The Connecticut Farm Table Cookbook 150 Homegrown Recipes From The Nutmeg State The Farm Table Cookbook written by Tracey Medeiros and has been published by The Countryman Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-06-08 with Cooking categories.
From Connecticut’s seafood shacks to its 4-star farmhouse restaurants—locavore recipes and more The Connecticut Farm Table Cookbook brings home cooks a stellar collection of 150 delicious recipes from the Nutmeg State’s celebrated chefs and the dedicated farmers, fishers, ranchers, foragers, and cheese makers they partner with to create dynamic New American and New England fare. This is the best of regional and farm-to-table cuisine from food producers and purveyors whose commitment to sustainability and quality is evident in everything they do. As consumers have demanded more locally grown foods, more organics, and foods with fewer additives, the locavore movement has taken hold across the U.S. Every state and region has their own unique products and their own version of healthful, wholesome, innovative cuisine. The Connecticut Farm Table Cookbook showcases delectable specialties that the state’s growers and chefs are creating using local microgreens, heirloom lettuces, sunchokes, ramps, quail eggs, Burrata, bison, chevre, heritage-breed pork, oysters, and more. Recipes are presented clearly and are easy to follow; they utilize ingredients that are readily available no matter where you shop. Along with mouthwatering recipes and beautiful photography you’ll be treated to fascinating profiles of food producers, chefs, and restaurants. This celebration of Connecticut’s healthy, sustainable food scene is a collection to savor and return to again and again.
Planting With Purpose
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Author : Stephen Ellingson
language : en
Publisher: NYU Press
Release Date : 2024-03-19
Planting With Purpose written by Stephen Ellingson and has been published by NYU Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-03-19 with Business & Economics categories.
"How deep moral values and emotions drive the development of local food markets"--
The Art Of Cooking With Cannabis
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Author : Tracey Medeiros
language : en
Publisher: Simon and Schuster
Release Date : 2021-05-25
The Art Of Cooking With Cannabis written by Tracey Medeiros and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-05-25 with Cooking categories.
"More than a cookbook, The Art of Cooking with Cannabis is a valuable resource for new inspiration and excitement surrounding cannabis food, and responsible consumption, Tracey Medeiros introduces the reader to dozens of organic farmers, award-winning chefs, artisans, and food producers who are leading the green revolution by doing their part to demystify cannabis and its culinary use."--Back cover
Savoring Gotham
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Author :
language : en
Publisher: Oxford University Press
Release Date : 2015-11-11
Savoring Gotham written by and has been published by Oxford University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-11-11 with Travel categories.
When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in. Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later. Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.
The Oxford Encyclopedia Of Food And Drink In America
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Author : Andrew Smith
language : en
Publisher: Oxford University Press
Release Date : 2013-01-31
The Oxford Encyclopedia Of Food And Drink In America written by Andrew Smith and has been published by Oxford University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01-31 with Business & Economics categories.
Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.
I Love New York Travel Guide
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Author :
language : en
Publisher:
Release Date : 2009
I Love New York Travel Guide written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with New York (State) categories.
The Flavor Of Wisconsin
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Author : Harva Hachten
language : en
Publisher: Wisconsin Historical Society
Release Date : 2013-09-03
The Flavor Of Wisconsin written by Harva Hachten and has been published by Wisconsin Historical Society this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-09-03 with Cooking categories.
The Wisconsin Historical Society published Harva Hachten's The Flavor of Wisconsin in 1981. It immediately became an invaluable resource on Wisconsin foods and foodways. This updated and expanded edition explores the multitude of changes in the food culture since the 1980s. It will find new audiences while continuing to delight the book’s many fans. And it will stand as a legacy to author Harva Hachten, who was at work on the revised edition at the time of her death in April 2006. While in many ways the first edition of The Flavor of Wisconsin has stood the test of time very well, food-related culture and business have changed immensely in the twenty-five years since its publication. Well-known regional food expert and author Terese Allen examines aspects of food, cooking, and eating that have changed or emerged since the first edition, including the explosion of farmers' markets; organic farming and sustainability; the "slow food" movement; artisanal breads, dairy, herb growers, and the like; and how relatively recent immigrants have contributed to Wisconsin's remarkably rich food scene.