American Artisanal: Finding the Country's Best Real Food, from Cheese to Chocolate
Written by Rebecca Gray, Foreword by Ethan Becker
March 4, 2008
Cooking - Specific Ingredients - Natural Foods
5-1/4 x 8-1/2
About This Book
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 can see the emergence of a true national cuisine. Also, woven throughout each chapter is the engaging history behind our foods–their natural origins and long journeys to cultivation. Recipes and ordering information are provided so you can enjoy these culinary delights at home.
About the Author
REBECCA GRAY has written for such publications as Saveur, Town & Country, Playboy, and Attaché. She is the author of eight cookbooks and most recently served as an expert editor for the 75th Anniversary Edition of The Joy of Cooking.With her husband she founded Gray’s Sporting Journal, the prestigious magazine about hunting and fishing. Ethan Becker is the latest author of The Joy of Cooking. He is the son of Marion Rombauer Becker and the grandson of Irma S. Rombauer, the original author.
“Much as a wine tasting book can help you find your way through Napa Valley, American Artisanal can help you plan a gourmet fall weekend.” ~Oxx Cycle