The Pleasures of Slow Food: Celebrating Authentic Traditions, Flavors, and Recipes

Binding: Hardcover
EAN: 9780811833790
Edition: First Edition
ISBN: 0811833798
Item Dimensions:1011107263941
Label: Chronicle Books
Languages:EnglishUnknownEnglishOriginal LanguageEnglishPublished
Manufacturer: Chronicle Books
Number Of Items: 1
Number Of Pages: 176
Publication Date: September 01, 2002
Publisher: Chronicle Books
Studio: Chronicle Books

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• see more

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Editorial Review:

Product Description:
In a world increasingly dominated by fast food, The Pleasures of Slow Food celebrates heritage recipes, artisan traditions, and the rapid evolution of a movement to make good food a part of everyday life. Slow Food is defined by how its made: if its allowed to ripen before its harvested, prepared by hand and enjoyed among friends, its Slow Food. Its a philosophy, a way to farm, a way to cook...a way to live. Its also the name of a 65,000-strong international movement, numbering among its members some of the most distinguished names in the food world. The Pleasures of Slow Food showcases over 60 recipes from the worlds most innovative chefs for dishes that feature local handmade ingredients and traditional cooking methods. Premier food writer Corby Kummer also profiles Slow Foods luminaries, such as Italian cheese maker Roberto Rubino and Canadian Karl Kaiser, who makes sweet ice-wine. Pairing fantastic recipes with engaging stories, The Pleasures of Slow Food brings the best of the food world to the kitchen table.

Amazon.com Review:
As its name suggests, the Slow Food movement, founded in Italy, is dedicated to preserving and promoting traditional foodways--to protecting artisanal food producers and the pleasures of eating well. Corby Kummer's The Pleasures of Slow Food introduces readers to the movement and its goals, while acquainting them with some of the producers worldwide who embody its spirit and objectives. Thus we meet the likes of Cindy and David Meyers, whose Vermont dairy makes exceptional cheeses, and Germany's Torshen Kramer, producer of fine cured meats and sausages. The artisans also share with Kummer the stories of their work (of their early cheese-making efforts Cindy Meyers says, "The bleu wouldn't turn blue ... I buried a lot of cheese in the manure pile").

Most excitingly, perhaps, Kummer has included 40 recipes from chefs and everyday cooks whose approach to food and cooking also represents the Slow Food ideal, and in this Kummer has excelled. Not meant for weekday cooking, but easily doable if, in line with the Slow Food ideal, people will put aside time to produce truly gratifying food, the recipes are hits that just keep on coming. Whether it's a simple Chicken Cacciatore with Baked Potatoes from the Piedmontese farm of Elena Rovera; Fried Plantains with Chipotle Ketchup, courtesy of Steve Johnson at the Blue Room restaurant in Cambridge, Massachusetts; an extraordinary lamb stew from master chef Daniel Boulud; or Alice Waters's caramelized Apricot Tart, the recipes are universally superb. With an introduction by Eric Schlosser, author of Fast Food Nation, and marvelous color photos by Susie Cushner, the oversize book offers a thoughtful introduction to the movement, as well as culinary thrills to those willing to take it slow. --Arthur Boehm

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