American Artisanal: Celebrating America's Handmade Foods and the People Who Make Them

American Artisanal Celebrating America s Handmade Foods and the People Who Make Them 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 n

  • Title: American Artisanal: Celebrating America's Handmade Foods and the People Who Make Them
  • Author: Rebecca Gray
  • ISBN: 9780847829347
  • Page: 479
  • Format: Hardcover
  • 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 GiWe 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.

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      479 Rebecca Gray
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      Posted by:Rebecca Gray
      Published :2020-07-11T00:58:40+00:00

    About " Rebecca Gray "

  • Rebecca Gray

    Rebecca Gray has written eleven books about food, including the best selling Eat Like a Wild Man and the companion to this book, The New Gray s Wild Game Cookbook She has been a contributing editor for Sports Afield and Attach and written for Field Stream, SAVEUR, Town Country, Playboy, Outside, Martha Stewart Living, and many other publications Most recently she served as an expert editor for the 75th anniversary edition of the Joy of Cooking With her husband, Ed Gray, she founded Gray s Sporting Journal, the prestigious magazine about hunting and fishing She lives in Lyme, NH.

  • 151 Comments

  • It looks to be a sort of tour of America's small farms and small producers of delicious foods. (I'm thinking like Steve Almond's tour of small American candy factories in "Candy Freak".)Each chapter features a different farm or cheesemaker, etc. It looks like a book that would be fun to plan a vacation around. (Ah! We're in Burlington, Vermont! Let's go to Leaping Goat Cheese!)


  • If this book had actually been about artisanal food I might have liked it. But the first couple of chapters deal with a family blueberry farm that was then sold to a commercial company,and extolling the virtues of mass-produced, corn-fed cattle. I lost interest after 70 pages and didn't bother finishing it.


  • Okay, so I've only read the chapter about Earthy Delights and my dad so far-- but I have to give it five stars, because there is a whole chapter about Earty Delights and my dad! Who else sings about wild mushrooms?


  • Of some interest, given each chapter covers the local producer of a specialty food. However, the focus is on the Northeast, so its application to my life is limited. As well, the foods produced aren't, generally, ones that are of interest to me.


  • An interesting book for people who are either involved in or are interested in learning more about the slow food movement.


  • With a leaning towards the NorthEast US, I will have to remember this book the next time we tour that part of the country. Interesting stories of food and the people who make them.



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