The Gourmands Way

Author : Justin Spring
Publisher : Macmillan + ORM
ISBN 13 : 0374711747
Total Pages : 688 pages
Book Rating : 4.40/5 ( download)

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Download or read book The Gourmands' Way written by Justin Spring and published by Macmillan + ORM. This book was released on 2017-10-10 with total page 688 pages. Available in PDF, EPUB and Kindle. Book excerpt: A biography of six writers on food and wine whose lives and careers intersected in mid-twentieth-century France During les trente glorieuses—a thirty-year boom period in France between the end of World War II and the 1974 oil crisis—Paris was not only the world’s most delicious, stylish, and exciting tourist destination; it was also the world capital of gastronomic genius and innovation. The Gourmands’ Way explores the lives and writings of six Americans who chronicled the food and wine of “the glorious thirty,” paying particular attention to their individual struggles as writers, to their life circumstances, and, ultimately, to their particular genius at sharing awareness of French food with mainstream American readers. In doing so, this group biography also tells the story of an era when America adored all things French. The group is comprised of the war correspondent A. J. Liebling; Alice B. Toklas, Gertrude Stein’s life partner, who reinvented herself at seventy as a cookbook author; M.F.K. Fisher, a sensualist and fabulist storyteller; Julia Child, a television celebrity and cookbook author; Alexis Lichine, an ambitious wine merchant; and Richard Olney, a reclusive artist who reluctantly evolved into a brilliant writer on French food and wine. Together, these writer-adventurers initiated an American cultural dialogue on food that has continued to this day. Justin Spring’s The Gourmands’ Way is the first book ever to look at them as a group and to specifically chronicle their Paris experiences.

Author : Justin Spring
Publisher : Farrar, Straus and Giroux
ISBN 13 : 9780374538019
Total Pages : 448 pages
Book Rating : 4.18/5 ( download)

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Download or read book The Gourmands' Way written by Justin Spring and published by Farrar, Straus and Giroux. This book was released on 2018-10-16 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Publishers Weekly Best Nonfiction Book of 2017 and a Christian Science Monitor Best Book of 2017. Winner of the Gourmand World Cookbook Award in Culinary History. "The broad outline of Spring's thesis is so persuasive, the details so evocative (not to mention mouth watering), that anyone interested in the evolution of cooking in America will find The Gourmands' Way informative and indispensable." —Wendy Smith, The Boston Globe A biography of six writers on food and wine whose lives and careers intersected in mid-twentieth-century France. During the thirty-year boom in France following World War II—les Trente Glorieuses—Paris was not only the world’s most stylish tourist destination, it was also the world capital of gastronomic genius. In The Gourmands’ Way, Justin Spring tells the story of six American writer-adventurers having the time of their lives in the City of Light during this period and, in doing so, transforming the way Americans talk and think about food—and the way they eat. The six are A. J. Liebling, Alice B. Toklas, M.F.K. Fisher, Julia Child, Alexis Lichine, and Richard Olney. The Gourmands’ Way is the first book ever to look at these unforgettable figures as a group. It is also the first to focus specifically on their Paris-based adventures. Liebling was a great war correspondent, reporter, and humorist who opens Spring’s narrative by sweeping into Paris with the French and Allied forces in August 1944; Toklas was Gertrude Stein’s life partner who reinvented herself at age seventy-five as a cookbook author; Fisher was a sensualist storyteller and fabulist; Child was a cookbook author, America’s greatest television food celebrity, and the reinventor of the dinner party; Lichine was an ambitious wine merchant who, through an astounding series of risk-taking ventures, became the leading importer of French wines in America; and Olney was a reclusive but freewheeling artist who reluctantly evolved into one of the foremost American writers on French cuisine and French wine. Justin Spring focuses on the most joyful, exciting, formative, and dramatic moments of these six lives, many of which were intimately connected to the exploration and discovery of fine French food and drink—whether they experienced it at top Michelin-starred restaurants or straight from a hot plate in an artist’s garret. The Gourmands’ Way leads us through both the fabled world of haute cuisine and the vibrant bohemian and artistic haunts of the Left Bank during the 1950s. Intimate, anecdotal, and beautifully researched, The Gourmands’ Way is an eye-opening exploration of the rich, storied annals of mid-twentieth-century Franco-American culinary history.

Author : Justin Spring
Publisher :
ISBN 13 : 0374103151
Total Pages : 449 pages
Book Rating : 4.56/5 ( download)

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Download or read book The Gourmands' Way written by Justin Spring and published by . This book was released on 2017-10-10 with total page 449 pages. Available in PDF, EPUB and Kindle. Book excerpt: Describes the lives of six Americans who wrote extensively about food and wine as they traveled, explored, immersed themselves in culture, and struggled with their writing careers in France between 1945 and 1974.

Author : Justin Spring
Publisher : Harry N. Abrams
ISBN 13 : 9780810997905
Total Pages : 0 pages
Book Rating : 4.08/5 ( download)

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Download or read book Wolf Kahn written by Justin Spring and published by Harry N. Abrams. This book was released on 2011-09-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This second edition of the definitive book on artist Wolf Kahn adds his achievements of the past 15 years. A new essay by Karen Wilkin highlights the development of his late style, and a generous selection of paintings and pastels showcases his bold, freewheeling new work. The main text, by Justin Spring, traces Khan's art and life to 1993. An insightful essay by Louis Finkelstein illuminates the fusion of abstraction and representation in the work. Kahn's landscapes evoke a particular sense of place and season, yet they are also universal. His radiant hues, tangy color contrasts, and pervasive sense of light have placed him at the forefront of American representational artists.--Publisher website.

Author : John Birdsall
Publisher : W. W. Norton & Company
ISBN 13 : 0393635724
Total Pages : 480 pages
Book Rating : 4.20/5 ( download)

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Download or read book The Man Who Ate Too Much: The Life of James Beard written by John Birdsall and published by W. W. Norton & Company. This book was released on 2020-10-06 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Finalist for the 2022 James Beard Foundation Cookbook Award (Writing) The definitive biography of America’s best-known and least-understood food personality, and the modern culinary landscape he shaped. In the first portrait of James Beard in twenty-five years, John Birdsall accomplishes what no prior telling of Beard’s life and work has done: He looks beyond the public image of the "Dean of American Cookery" to give voice to the gourmet’s complex, queer life and, in the process, illuminates the history of American food in the twentieth century. At a time when stuffy French restaurants and soulless Continental cuisine prevailed, Beard invented something strange and new: the notion of an American cuisine. Informed by previously overlooked correspondence, years of archival research, and a close reading of everything Beard wrote, this majestic biography traces the emergence of personality in American food while reckoning with the outwardly gregarious Beard’s own need for love and connection, arguing that Beard turned an unapologetic pursuit of pleasure into a new model for food authors and experts. Born in Portland, Oregon, in 1903, Beard would journey from the pristine Pacific Coast to New York’s Greenwich Village by way of gay undergrounds in London and Paris of the 1920s. The failed actor–turned–Manhattan canapé hawker–turned–author and cooking teacher was the jovial bachelor uncle presiding over America’s kitchens for nearly four decades. In the 1940s he hosted one of the first television cooking shows, and by flouting the rules of publishing would end up crafting some of the most expressive cookbooks of the twentieth century, with recipes and stories that laid the groundwork for how we cook and eat today. In stirring, novelistic detail, The Man Who Ate Too Much brings to life a towering figure, a man who still represents the best in eating and yet has never been fully understood—until now. This is biography of the highest order, a book about the rise of America’s food written by the celebrated writer who fills in Beard’s life with the color and meaning earlier generations were afraid to examine.

Author : Jim Harrison
Publisher : Open Road + Grove/Atlantic
ISBN 13 : 1555846483
Total Pages : 292 pages
Book Rating : 4.80/5 ( download)

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Download or read book The Raw and the Cooked written by Jim Harrison and published by Open Road + Grove/Atlantic. This book was released on 2007-12-01 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: A cornucopia of culinary essays from “the Henry Miller of food writing. His passion is infectious” (Jeffrey A. Trachtenberg, The Wall Street Journal). Jim Harrison was one of this country’s most beloved writers, a muscular, brilliantly economic stylist with a salty wisdom. For more than twenty years, he also wrote some of the best essays on food around, now collected in a volume that caused the Santa Fe New Mexican to exclaim: “To read this book is to come away convinced that Harrison is a flat-out genius—one who devours life with intensity, living it roughly and full-scale, then distills his experiences into passionate, opinionated prose. Food, in this context, is more than food: It is a metaphor for life.” From Harrison’s legendary Smart and Esquire columns, to current works including a correspondence with French gourmet Gerard Oberle, fabulous pieces on food in France and America for Men’s Journal, and a paean to the humble meatball, The Raw and the Cooked is a nine-course meal that will satisfy every appetite. “[A] culinary combo plate of Hunter S. Thompson, Ernest Hemingway, Julian Schnabel, and Sam Peckinpah.” —Jane and Michael Stern, The New York Times Book Review

Author : Sam Zien
Publisher : John Wiley & Sons
ISBN 13 : 0470467932
Total Pages : 274 pages
Book Rating : 4.30/5 ( download)

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Download or read book Sam the Cooking Guy written by Sam Zien and published by John Wiley & Sons. This book was released on 2011-04-05 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Emmy Award-winning host of Sam the Cooking Guy and Just Cook This provides unconventional ideas for cooking anything on the grill and includes recipes and instructions for making sauces, drinks and everything else for the perfect backyard barbecue. Original.

Author : Richard Olney
Publisher : Grub Street Cookery
ISBN 13 : 1909808512
Total Pages : 352 pages
Book Rating : 4.15/5 ( download)

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Download or read book Simple French Food written by Richard Olney and published by Grub Street Cookery. This book was released on 2003-05-10 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in the 1970s to critical acclaim Richard Olney's "Simple French Food" follows in the tradition of the writing of Elizabeth David and Jane Grigson, and Grub Street are re-issuing this classic work in the same format and size as "Elizabeth David Classics" and "Charcuterie and French Pork Cookery". In "Simple French Food" he gives us the best of cuisine bourgeoise: the food that is cooked daily in French households where the tradition of eating well has never been lost. His recipes include hearty soups, vegetable gratins, terrines, pates, fish stews, ragouts, daubes, and sweet tartes.

Author : Justin Spring
Publisher : Andrews McMeel Publishing
ISBN 13 : 9780836269970
Total Pages : 0 pages
Book Rating : 4.77/5 ( download)

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Download or read book The Essential Jackson Pollock written by Justin Spring and published by Andrews McMeel Publishing. This book was released on 1998 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Here's a series of quick, savvy, entertaining books on artists and pop culture at a popular price. It's for readers who want easy access to information and who are turned off by art-world jargon.With cutting-edge tone and text, these innovative, richly illustrated, compact books (6 x 6 gift size) are targeted at busy people who've heard of these much-discussed artists -- and who know that many people, for some reason, think these artists are important -- but honestly don't get what the big fuss is all about.Abrams produces fine illustrated books with such major art institutions as the Museum of Modern Art in New York and the Louvre.

Author : Mayukh Sen
Publisher : W. W. Norton & Company
ISBN 13 : 1324004525
Total Pages : 207 pages
Book Rating : 4.23/5 ( download)

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Download or read book Taste Makers: Seven Immigrant Women Who Revolutionized Food in America written by Mayukh Sen and published by W. W. Norton & Company. This book was released on 2021-11-16 with total page 207 pages. Available in PDF, EPUB and Kindle. Book excerpt: A New York Times Editors' Choice pick Named a Best Book of the Year by NPR, Los Angeles Times, Vogue, Wall Street Journal, Food Network, KCRW, WBUR Here & Now, Emma Straub, and Globe and Mail One of the Millions's Most Anticipated Books of 2021 America’s modern culinary history told through the lives of seven pathbreaking chefs and food writers. Who’s really behind America’s appetite for foods from around the globe? This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes. In imaginative, lively prose, Mayukh Sen—a queer, brown child of immigrants—reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration, and gender, Taste Makers will challenge the way readers look at what’s on their plate—and the women whose labor, overlooked for so long, makes those meals possible.