Cantitate/Preț
Produs
Total produse
Vezi coșul
Field to Feast: Recipes Celebrating Florida Farmers, Chefs, and Artisans de Pam Brandon

Field to Feast: Recipes Celebrating Florida Farmers, Chefs, and Artisans

Autor Pam Brandon, Katie Farmand, Heather McPherson
en Limba Engleză Hardback – 18 oct 2012
Florida offers more to savor than merely seafood and citrus. Name an ingredient and you re likely to find it here. To research "Field to Feast," authors Pam Brandon, Katie Farmand, and Heather McPherson travelled thousands of miles, tasting some of the freshest ingredients along the way. They found world-famous chefs who eagerly shared their best recipes to highlight those flavors. The result is a cookbook like no other; a delicious celebration of Florida food and cooking that ll lead you from the kitchen to the farmers market and home again."
Citește tot Restrânge

Preț: 18333 lei

Nou

Puncte Express: 275
Preț estimativ în valută:
3508€ • 3658$ • 2916£

Carte disponibilă

Livrare economică 28 februarie-14 martie

 Adaugă în coș

Wish list
Gift list
Am citit!
Adaugă în listă
Preluare comenzi: 021 569.72.76

Specificații

ISBN-13: 9780813042282
ISBN-10: 0813042283
Pagini: 352
Dimensiuni: 185 x 236 x 28 mm
Greutate: 1.11 kg
Ediția:New.
Editura: University Press of Florida

Notă biografică

Pam Brandon is a food and travel writer and managing editor of Edible Orlando magazine. She is the author of numerous books, including Culinary Confessions of the PTA Divas. Katie Farmand is a food stylist and Orlando-based recipe developer. She is editor of Edible Orlando magazine, has served as the food editor for Victoria and Teatimemagazines, and is the author of the blog The Thin Chef. Heather McPherson, past president of the Association of Food Journalists, is a food editor and restaurant critic for the Orlando Sentinel, where she writes four weekly columns on food and dining trends.

Textul de pe ultima copertă

We re putting "Field to Feast" on our shelf alongside Marjorie Kinnan Rawlings "Cross Creek Cookery" and Jeanne Voltz s "The Florida Cookbook" because it s destined to become a classic. Moreover, it s "exactly" the book we ve been looking for: a thorough, up-to-the-minute work that tells the diverse, wide-ranging story of food in Florida (a state without equal for its sheer number of distinct culinary regions) from the perspective of the people who know it best, the small farmers and chefs who ve made it such an exciting place to cook and dine today. Matt Lee and Ted Lee, authors of "The Lee Bros. Simple Fresh Southern" Go roaming the back roads, as these three writers did, and you ll be astonished by how much there is to discover. Brandon, Farmand, and McPherson have written a wonderful guide to the farmers, artisans, and kitchen magicians whose collective wares will broaden and elevate your vision of what grows in the Sunshine State and how accessible it is to us all. John Egerton, author of "Southern Food: At Home, On the Road, In History" These three authors have shown the world a Florida that boasts a rich tapestry of local foods and traditions and respect for place and land. This is a gorgeous book, and a good one to cook from, too. Deborah Madison, author of "Seasonal Fruit Desserts from Orchard, Farm, and Market"In a state better known for miles of sandy beaches, tourist attractions, and space shuttles, it is often overlooked that Florida offers more to savor than merely seafood and citrus. Name an ingredient and you re likely to find it here. Talk to chefs in Miami, Orlando, Jacksonville, or Tampa, and they re likely to reveal their favorite local farmer, beekeeper, or rancher.As the eat-local and slow food movements grow in popularity, people are paying more attention to what they eat and where it is grown. Farmers are reaching out with community supported agriculture programs, packing up their harvest for shareholders and making the state s culinary riches even more accessible to everyday cooks.Pam Brandon, Katie Farmand, and Heather McPherson travelled thousands of miles, tasting some of the freshest ingredients along the way. They found world-famous chefs who eagerly share their enthusiasm for fresh, seasonal ingredients. And they sought out the best recipes to highlight those flavors. In "Field to Feast "they share such treasures as chef Renee Savary s crispy roast duck, a grown-up grilled cheese from Jodi Swank, and Reda Larson s divine peanut butter pie.The result is a cookbook like no other; a delicious celebration of Florida food and cooking that ll lead you from the kitchen to the farmers market and home again.Pam Brandon is a food and travel writer and managing editor of "Edible Orlando" magazine. She is the author of numerous books, including "Culinary Confessions of the PTA Divas." Katie Farmand is a food stylist and Orlando-based recipe developer. She is editor of "Edible Orlando" magazine, has served as the food editor for "Victoria" and "Teatime" magazines, and is the author of the blog The Thin Chef. Heather McPherson, past president of the Association of Food Journalists, is a food editor and restaurant critic for the "Orlando Sentinel," where she writes four weekly columns on food and dining trends."