Hay Fever

Author: Angela Miller
Publisher: Houghton Mifflin Harcourt
ISBN: 054418677X
Format: PDF, ePub, Docs
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The compelling, funny story of a high-powered professional’s life-changing journey from Manhattan big cheese to Vermont goat cheesemaker In the tradition of food memoirs like Under the Tuscan Sun and A Year in Provence, Hay Fever tells the story of New York City literary agent Angela Miller and how looking for tranquility on a Vermont farm turned into an eye-opening, life-changing experience. Seeking solace in the midst of midlife strife brought on by family stress and a high-stakes career, Miller and her husband bought a farm in rural Vermont. But what started as a part time “project” turned into a full-blown obsession and culinary passion that not only changed their lives forever, but also resulted in some of America’s best cheeses, prestigious awards, and media fame. Today, cheeses from Consider Bardwell Farm are featured at some of the country’s best restaurants, including Jean Georges, Daniel, and The French Laundry. • For cheese lovers and would-be farmers, it’s an inside look at the everyday operation of a successful and growing dairy farm • Author Angela Miller, literary agent in New York City, has won prestigious awards for her cheeses and has been featured in such publications as the Boston Globe, the New York Times, Travel & Leisure, and Martha Stewart Living • More than a memoir—the book includes recipes from the author and top food personalities like Mark Bittman and Jean-Georges Vongerichten Hay Fever is an inspiring and entertaining memoir that will whet the appetite of food lovers and would-be farmers from coast to coast.

Food Lit A Reader s Guide to Epicurean Nonfiction

Author: Melissa Brackney Stoeger
Publisher: ABC-CLIO
ISBN: 1610693760
Format: PDF, ePub, Mobi
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An essential tool for assisting leisure readers interested in topics surrounding food, this unique book contains annotations and read-alikes for hundreds of nonfiction titles about the joys of comestibles and cooking.

Food Lovers Guide to Vermont New Hampshire

Author: Patricia Harris
Publisher: Rowman & Littlefield
ISBN: 0762794402
Format: PDF, ePub
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Vermont and New Hampshire are two sides of the same northern New England climate—the high landscapes of the Green Mountains and the White Mountains, glued together by the Connecticut River Valley. The classic flavors of Vermont and New Hampshire—apples, maple syrup, and cheddar cheese—have grown into an artisanal revolution, and each state produces world-class culinary specialties. In Food Lovers’ Guide to Vermont & New Hampshire, seasoned food writers Patricia Harris and David Lyon share the inside scoop on the best places to find, enjoy, and celebrate these culinary treasures. A bounty of mouthwatering delights awaits you in this engagingly written guide. With delectable recipes from the renowned kitchens of the area’s iconic eateries, diners, and elegant dining rooms, Food Lovers’ Guide to Vermont & New Hampshire is the ultimate resource for food lovers to use and savor. Inside you'll find: Favorite restaurants and landmark eateries Food festivals and culinary events Specialty food stores and markets Farmers' markets and farm stands Recipes using local ingredients and traditions Local food lore and kitchen wisdom The states' best brewers, brewpubs, and wineries

American Farmstead Cheese

Author: Paul Kindstedt
Publisher: Chelsea Green Publishing
ISBN: 1931498776
Format: PDF
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American Farmstead Cheese is the essential resource for aspiring and experienced cheesemakers. The book is packed with cheesemaking history, technique, artistry, and business strategies. Paul Kindstedt explores the rich traditions of European and early American cheeses and their influence on today's artisan and farmstead cheesemakers. Kindstedt combines his love for small scale cheese production with his scientific expertise to provide a wealth of practical resources.

Cheese and Culture

Author: Paul Kindstedt
Publisher: Chelsea Green Publishing
ISBN: 1603584129
Format: PDF, Kindle
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Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist. There is also a larger story to be told, a grand narrative that binds all cheeses together into a single history that started with the discovery of cheese making and that is still unfolding to this day. This book reconstructs that 9000-year story based on the often fragmentary information that we have available. Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some of the pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The book offers a useful lens through which to view our twenty-first century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly. This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese.

The Lampshade

Author: Mark Jacobson
Publisher: Simon and Schuster
ISBN: 9781416566304
Format: PDF, Mobi
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Few growing up in the aftermath of World War II will ever forget the horrifying reports that Nazi concentration camp doctors had removed the skin of prisoners to makes common, everyday lampshades. In The Lampshade, bestselling journalist Mark Jacobson tells the story of how he came into possession of one of these awful objects, and of his search to establish the origin, and larger meaning, of what can only be described as an icon of terror. Jacobson’s mind-bending historical, moral, and philosophical journey into the recent past and his own soul begins in Hurricane Katrina–ravaged New Orleans. It is only months after the storm, with America’s most romantic city still in tatters, when Skip Henderson, an old friend of Jacobson’s, purchases an item at a rummage sale: a very strange looking and oddly textured lampshade. When he asks what it’s made of, the seller, a man covered with jailhouse tattoos, replies, “That’s made from the skin of Jews.” The price: $35. A few days later, Henderson sends the lampshade to Jacobson, saying, “You’re the journalist, you find out what it is.” The lampshade couldn’t possibly be real, could it? But it is. DNA analysis proves it. This revelation sends Jacobson halfway around the world, to Yad Vashem in Jerusalem and to the Buchenwald concentration camp in Germany, where the lampshades were supposedly made on the order of the infamous “Bitch of Buchenwald,” Ilse Koch. From the time he grew up in Queens, New York, in the 1950s, Jacobson has heard stories about the human skin lampshade and knew it to be the ultimate symbol of Nazi cruelty. Now he has one of these things in his house with a DNA report to prove it, and almost everything he finds out about it is contradictory, mysterious, shot through with legend and specious information. Through interviews with forensic experts, famous Holocaust scholars (and deniers), Buchenwald survivors and liberators, and New Orleans thieves and cops, Jacobson gradually comes to see the lampshade as a ghostly illuminator of his own existential status as a Jew, and to understand exactly what that means in the context of human responsibility. One question looms as his search goes on: what to do with the lampshade—this unsettling thing that used to be someone? It is a difficult dilemma to be sure, but far from the last one, since once a lampshade of human skin enters your life, it is very, very hard to forget.