Error loading page.
Try refreshing the page. If that doesn't work, there may be a network issue, and you can use our self test page to see what's preventing the page from loading.
Learn more about possible network issues or contact support for more help.
Advanced
Title details for Food Heroes by Georgia Pellegrini - Available

Food Heroes

by Georgia Pellegrini
ebook
Read a sample Read a sample
From chef, author, and host of Modern Pioneering, a cookbook featuring essays about food artisans committed to local, wild and non-processed cuisine.
 
In Food Heroes, Georgia Pellegrini introduces readers to the lively stories of artisanal food devotees such as New York mushroom forager Marion Burroughs, French fig collector Francis Honore, fish missionary Jon Rowley in Washington State, and Ugo Buzzio in New York City, one of the last makers of traditional dry-cured sausages in the United States. Filled with colorful anecdotes, photographs, and recipes, this book offers an accessible introduction to the artisanal food movement, and vicarious living for armchair travelers, food lovers, and others who might won­der what it would be like to drop everything and start an olive farm, or who yearn to make and sell their own clotted cream butter. Thirty-two fantastic recipes follow the profiles, and encourage readers to find their own local suppliers.
Expand title description text
Publisher: ABRAMS, Inc.

OverDrive Read

  • ISBN: 9781613125687
  • Release date: August 16, 2022

EPUB ebook

  • ISBN: 9781613125687
  • File size: 4962 KB
  • Release date: August 16, 2022

Formats

OverDrive Read
EPUB ebook

subjects

Cooking & Food Essays Travel Nonfiction

Languages

English

From chef, author, and host of Modern Pioneering, a cookbook featuring essays about food artisans committed to local, wild and non-processed cuisine.
 
In Food Heroes, Georgia Pellegrini introduces readers to the lively stories of artisanal food devotees such as New York mushroom forager Marion Burroughs, French fig collector Francis Honore, fish missionary Jon Rowley in Washington State, and Ugo Buzzio in New York City, one of the last makers of traditional dry-cured sausages in the United States. Filled with colorful anecdotes, photographs, and recipes, this book offers an accessible introduction to the artisanal food movement, and vicarious living for armchair travelers, food lovers, and others who might won­der what it would be like to drop everything and start an olive farm, or who yearn to make and sell their own clotted cream butter. Thirty-two fantastic recipes follow the profiles, and encourage readers to find their own local suppliers.
Expand title description text
Cooking & Food Essays Travel Nonfiction
Check Out What's Being Checked Out Right Now