Books – Food – Slow food
Books 1 to 8 of 8 – Slow food |
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Super-Fast Slow Cooking
Over 200 slow-simmered, 5-ingredient or less recipes. Chapters include Chicken & Turkey, Beef, Pork, Sides & Veggies, Breakfasts, Desserts and more! Hardcover, 224 pages
, 222 pp, $23.95. Buy
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Slow Food Bible by Anonymous
Food that satisfies the soulSlow food doesn’t mean taking forever to cook a meal. It’s about taking the time to enjoy good food – choosing seasonal ingredients and sharing the results with family and friends.Most of the recipes in Slow Food Bible are simple to prepare, and much of the time involved is allowing the ingredients to simmer away while you get on with other things, or simply kick back and relax. There’s a feast of recipes for all seasons, from hearty braises to lighter vegetables and sides and, of course, irresistable year-round desserts. There are tips on using slow cookers, and for shortcuts that won’t compromise flavour or goodness
Paperback, 264 pp, $14.95. Buy
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Pleasures of Slow Food by Corby Kummer
Originally published in 2002, The Pleasures of Slow Food was one of the first books on the subject of the Slow Food movement. The movement, whose mission is to protect food artisans and promote regional food culture, has continued to grow and now includes more than 85,000 members around the world. We now offer this wonderful volume devoted to local, sustainable, and traditional foods in paperback with a redesigned cover, ready to inspire a new generation of home cooks who also want to preserve the traditions of growing, cooking, and eating good food
Paperback, 176 pp, $34.95. Buy
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American Artisanal by Rebecca Gray
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
Hardback, 272 pp, $37.95. Buy
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Slow Food Nation; Why Our Food Should be Good, Clean, and Fair by Carlos Petrini
“Eating is an agricultural act.” This statement by the novelist Wendell Berry is a central motto for ‘Slow Food’, a movement which aims to outreach to developing nations around the world. In his role as ambasador for ‘Slow Food’, author Carlo Petrini has witnessed firsthand how native peoples in these countries manage to feed themselves sustainably, justly, and deliciously. Their agronomic methods are usually based on ancient traditions passed down through the ages but modified as the societies grew and changed. The idea is that we can all look to these different cultures to pick and choose which methods might be right on our soil. The stories of these other cultures bring an entertaining character to the text that is not found in other rec
Hardback, 192 pp, $29.95. Buy
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Slow Food by Carlo Petrini
Carlo Petrini was the leader of a 1986 protest against McDonalds in Rome, and the founder of the International Slow Food Movement. Calling for a slower pace of life, preservation of culinary tradition and sustainable and ecologically aware consumerism, the movement advocates food that is locally grown and prepared fresh.
Paperback, 176 pp, $23.95. Buy
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Slow Food by Carlo Petrini
With a magazine, web site and over 400,000 followers organized into local “convivia”, or chapters, the slow food movement is poised to revolutionize the way Americans shop for groceries, have their meals and think about food.
Hardback, 176 pp, $53.95. Buy
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Pleasures of Slow Food by Corby Kummer
“The Pleasures of Slow Food” celebrates heritage recipes, artisan traditions, and a movement to make good food a part of everyday life. Slow Food is defined by how it’s made: it’s allowed to ripen before it’s harvested, prepared by hand and enjoyed among friends. It’s a philosophy, a way to farm, a way to cook and a way to live, as well as the name of an international movement. “The Pleasures of Slow Food” showcases over 60 recipes from the world’s most innovative chefs for dishes that feature local handmade ingredients and traditional cooking methods. Profiles of Slow Food’s luminaries, such as Italian cheese maker Roberto Rubino and Canadian Karl Kaiser, who makes sweet ice-wine pair fantastic recipes with engaging stories.
Hardback, 176 pp, $55.95. Buy
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