Chelsea Green Publishing

The Slow Food Dictionary to Italian Regional Cooking

Pages:576 pages
Book Art:40 pages of color illustrations
Size: 5.75 x 8.25 inch
Publisher:Slow Food Editore
Paperback: 9788884992406
Pub. Date December 20, 2010

The Slow Food Dictionary to Italian Regional Cooking

Edited by Slow Food Editore and Paola Gho
Adapted by John Irving

Categories:
Food & Drink, Travel

Availability: In Stock

Paperback

Available Date:
December 20, 2010

$34.95

The handy and practical Slow Food Dictionary of Regional Italian Cooking by the editors at Slow Food International tells you everything you ever wanted to know about Italian regional cooking as prepared in homes, osterias, and restaurants. Packed with information about dishes and ingredients, tools and techniques, origins and trends, the book (which contains forty color illustrations) is aimed primarily at food lovers but will also be of interest to anyone curious to find out more about Italy in general, its people, its language, its history, and its culture.

YOU MAY ALSO LIKE

Farm-Fresh and Fast

Farm-Fresh and Fast

Bursting with strategies, techniques, and more than 300 original recipes, Farm-Fresh and Fast is a new cookbook for both seasoned and beginning CSA members and farmers’ market shoppers. Produced by FairShare CSA Coalition in Madison, Wisconsin, Farm-Fresh blends culinary know-how with practical recipes and resourceful techniques to teach local food lovers of all skill levels how to make the most of fresh, seasonal produce.  Farm-Fresh follows the coalition’s first cookbook, From Asparagus to Zucchini, now in its third edition and a national bestseller.

Each chapter of Farm-Fresh is organized by plant anatomy (such as leafy greens, root vegetables, etc.) to highlight similarities in cooking and preparation among ingredients.  Master recipes help home cooks adapt recipes to fit the ingredients they have on hand, and come with four seasonal variations so the recipes can be “changed up” as the season progresses and the harvest unfolds. Recipes are flexible and encourage innovation. Don’t have spinach? Try chard. No basil for your pesto? Try garlic scapes or cilantro for a tasty variation that makes a great sandwich spread.

In addition, home cooks will find themed, seasonal menu suggestions, from Mother’s Day Brunch and Starry Spring Night Dinner Party to Winter Solstice Celebration, and photographs and descriptions of seventy-eight fruits and vegetables that can be found at farmers’ markets and in CSA boxes from Wisconsin to Florida. Farm-Fresh is graphic-rich, with unique illustrations throughout.

Available in: Paperback

Read More

Farm-Fresh and Fast

$

The Chelsea Green Reader

The Chelsea Green Reader

Chelsea Green, the Vermont-based independent publisher, has always had a nose for authors and subjects that are way ahead of the cultural curve, as is evident in this new anthology celebrating the company’s first thirty years in publishing.


The more than one hundred books represented in this collection reflect the many distinct areas in which we have published–from literature and memoirs to progressive politics, to highly practical books on green building, organic gardening and farming, food and health, and related subjects–all of which reflect our underlying philosophy: "The politics and practice of sustainable living." The Chelsea Green Reader offers a glimpse into our wide-ranging list of books and authors and to the important ideas that they express. Interesting and worth reading in their own right, the individual passages when taken as a whole trace the evolution of a highly successful small publisher–something that is almost an oxymoron in these days of corporate buyouts and multinational book groups.
From the beginning, Chelsea Green's books were nationally recognized, garnering positive reviews, accolades, and awards. We’ve published four New York Times bestsellers, and our books have set the standard for in-depth, how-to books that remain relevant years–often decades–beyond their original publication date.


"Chelsea Green was born from a single seed: the beauty of craft. Craft in writing and editing, in a story well told, or a thesis superbly expressed," writes cofounder and publisher emeritus Ian Baldwin in the book's foreword. Today, craft continues to inform all aspects of our work–design, illustration, production, sales, promotion, and beyond. It has even informed our business model: In 2012, Chelsea Green became an employee-owned company.

With the rise of the Internet, new media platforms, and a constantly shifting bookselling landscape, the future of publishing is anything but predictable. But if Chelsea Green's books prove anything, it is that, despite these challenges, there remains a hunger for new and important ideas and authors, and for the permanence and craftsmanship of the printed word. Today our ongoing mission is stronger than ever, as we launch into our next thirty years of publishing excellence.

Available in: Paperback

Read More

The Chelsea Green Reader

Ben Watson, Ian Baldwin

Paperback $15.00

Growing Great Garlic

Growing Great Garlic

By Ron L. Engeland

The first garlic book written specifically for organic gardeners and small-scale farmers

Growing Great Garlic is the definitive grower's guide written by a small scale farmer who makes his living growing over 200 strains of garlic. Commercial growers will want to consult this book regularly.

The author tells us:

  • which strains to plant
  • when to fertilize
  • when to plant
  • when to prune flower stalks
  • how to plant
  • when to harvest
    Plus, how to store, market, and process the crop

Growing Great Garlic makes a genuine contribution in the field of garlic classification that will help the public recognize several distinct varietal types of garlic.

Available in: Paperback

Read More

Growing Great Garlic

Ron L. Engeland

Paperback $16.95

Fasting and Feasting (UK Edition)

Fasting and Feasting (UK Edition)

By Adam Federman

For more than thirty years, Patience Gray—author of the celebrated cookbook Honey from a Weed—lived in a remote area of Puglia in southernmost Italy. She lived without electricity, modern plumbing, or a telephone, grew much of her own food, and gathered and ate wild plants alongside her neighbors in this economically impoverished region. She was fond of saying that she wrote only for herself and her friends, yet her growing reputation brought a steady stream of international visitors to her door. This simple and isolated life she chose for herself may help explain her relative obscurity when compared to the other great food writers of her time: M. F. K. Fisher, Elizabeth David, and Julia Child.

So it is not surprising that when Gray died in 2005, the BBC described her as an “almost forgotten culinary star.” Yet her influence, particularly among chefs and other food writers, has had a lasting and profound effect on the way we view and celebrate good food and regional cuisines. Gray’s prescience was unrivaled: She wrote about what today we would call the Slow Food movement—from foraging to eating locally—long before it became part of the cultural mainstream. Imagine if Michael Pollan or Barbara Kingsolver had spent several decades living among Italian, Greek, and Catalan peasants, recording their recipes and the significance of food and food gathering to their way of life.

In Fasting and Feasting, biographer Adam Federman tells the remarkable—and until now untold—life story of Patience Gray: from her privileged and intellectual upbringing in England, to her trials as a single mother during World War II, to her career working as a designer, editor, translator, and author, and describing her travels and culinary adventures in later years. A fascinating and spirited woman, Patience Gray was very much a part of her times but very clearly ahead of them.

Available in: Hardcover

Read More

Fasting and Feasting (UK Edition)

$