Start the Fire

Start the Fire Author Jeremiah Tower
ISBN-10 0062498436
Release 2017-02-21
Pages 400
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Newly revised and reissued to coincide with The Last Magnifico, a documentary feature produced by Anthony Bourdain, the indelible and entertaining memoir from Jeremiah Tower which chronicles life at the front lines of redefining modern American cuisine. Widely recognized as the godfather of modern American cooking, Jeremiah Tower is one of the most influential cooks of the last forty years. In 2004, he rocked the culinary world with a tell-all story of his lifelong love affair with food, and the restaurants and people along the way. In this newly revised edition of his memoir, retitled Start the Fire, Tower shares with wit and honesty his insights into cooking, chefs, celebrities, and what really goes on in the kitchen. Above all, Tower rhapsodizes about food—the meals choreographed like great ballets, the menus scored like concertos. No other book reveals more about the seeds sown in the seventies, the excesses of the eighties, and the self-congratulations of the nineties. With a new introduction by the author, Start the Fire is an essential account of the most important years in the history of American cooking, from one of its singular personalities.



California Dish

California Dish Author Jeremiah Tower
ISBN-10 1451603665
Release 2010-06-15
Pages 336
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Widely recognized as the godfather of modern American cooking and a mentor to such rising celebrity chefs as Mario Batali, Jeremiah Tower is one of the most influential cooks of the last thirty years. Now, the former chef and partner at Chez Panisse and the genius behind Stars San Francisco tells the story of his lifelong love affair with food -- an affair that helped to spark an international culinary revolution. Tower shares with wit and honesty the real dish on cooking, chefs, celebrities, and what really goes on in the kitchen. Above all, Tower rhapsodizes about food -- the meals choreographed like great ballets, the menus scored like concertos. No other book reveals more about the seeds sown in the seventies, the excesses of the eighties, and the self-congratulations of the nineties. No other chef/restaurateur who was there at the very beginning is better positioned than Jeremiah Tower to tell the story of the American culinary revolution.



Inside the California Food Revolution

Inside the California Food Revolution Author Joyce Goldstein
ISBN-10 9780520956704
Release 2013-09-06
Pages 360
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In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an approach to cooking grounded in passion, bold innovation, and a dedication to "flavor first." Goldstein explains how the counterculture movement in the West gave rise to a restaurant culture characterized by open kitchens, women in leadership positions, and a surprising number of chefs and artisanal food producers who lacked formal training. The new cuisine challenged the conventional kitchen hierarchy and French dominance in fine dining, leading to a more egalitarian and informal food scene. In weaving Goldstein’s views on California food culture with profiles of those who played a part in its development—from Alice Waters to Bill Niman to Wolfgang Puck—Inside the California Food Revolution demonstrates that, while fresh produce and locally sourced ingredients are iconic in California, what transforms these elements into a unique cuisine is a distinctly Western culture of openness, creativity, and collaboration. Engagingly written and full of captivating anecdotes, this book shows how the inspirations that emerged in California went on to transform the experience of eating throughout the United States and the world.



California Dish

California Dish Author Jeremiah Tower
ISBN-10 0743228448
Release 2003
Pages 320
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Recounts the rise and fall and rise again of the award-winning chef who revolutionized modern American cooking, including his job at Chez Panisse, his international success, and his opinions regarding his competitors.



Table Manners

Table Manners Author Jeremiah Tower
ISBN-10 9780374714826
Release 2016-10-25
Pages 160
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An authoritative and witty guide to modern table manners for all occasions by one of the world's most acclaimed chefs and restaurateurs Table Manners is an entertaining and practical guide to manners for everyone and every occasion. Whether you are a guest at a potluck or the host of a dinner party, a patron of your local bar or an invitee at a state dinner, this book tells you exactly how to behave: what to talk about, what to wear, how to eat. Jeremiah Tower has advice on everything: food allergies, RSVPs, iPhones, running late, thank-yous, restaurant etiquette, even what to do when you are served something disgusting. With whimsical line drawings throughout, this is "Strunk and White" for the table.



The Food Revolution

The Food Revolution Author John Robbins
ISBN-10 1609252926
Release 2010-11-01
Pages 480
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In 1987, John Robbins published Diet for a New America, which was an early version of this book, and he started the food revolution. He continues to work tirelessly to promote conscious food choices more than 20 years later. First published in 2001, The Food Revolution is still one of the most frequently cited and talked about books of the food-politics revolution. It was one of the very first books to discuss the negative health effects of eating genetically modified foods and animal products of all kinds, to expose the dangers inherent in our factory farming system, and to advocate a complete plant-based diet. The bok garnered endorsements by everyone from Paul Hawken to Neal Donald Walsch, Marianne Williamson to Julia Butterfly Hill. After ten years in print, The Food Revolution is timelier than ever—and a very compelling read. The 10th anniversary edition has an updated, new contemporary look and a new introduction by the author.



Jeremiah Tower Cooks

Jeremiah Tower Cooks Author Jeremiah Tower
ISBN-10 UCSC:32106016674050
Release 2002-10-02
Pages 288
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Provides recipes for American regional dishes and continental classics including deviled eggs with Pickapeppa mayonnaise, radicchio and lobster salad, quail with black-eyed peas, fresh tomato relish, and warm fruit stew.



Jeremiah Tower s New American Classics

Jeremiah Tower s New American Classics Author Jeremiah Tower
ISBN-10 006181878X
Release 1986
Pages 233
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Features nearly 250 new versions of classic recipes created by the former head chef of Chez Panisse and based on fresh local ingredients available in today's markets



Voices of the Food Revolution

Voices of the Food Revolution Author Robbins, John
ISBN-10 9781573246248
Release 2013-05-01
Pages 288
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Did you know that: More than 80% of the foods you eat in restaurants and buy at supermarkets contain genetically engineered ingredients, and that these ingredients have been linked to toxic and allergic reactions in people; sickness, sterility, and fatalities in livestock; and damage to virtually every organ studied in lab animals?If you don't count French fries, ketchup or pizza as vegetables, more than half of Americans eat no vegetables at all?Cows raised for meat are impacting our climate more than cars?It’s possible to be a positive food revolutionary without sounding like a self-righteous nag? Join John and Ocean Robbins for 21 intimate, game-changing conversations with some of the world’s leading “food revolutionaries”: scientists, doctors, teachers, farmers, economists, activists, and nutritionists working on food issues today. Introduced and with commentary by John Robbins and his son Ocean, the book features luminaries such as: Dean Ornish, MD, on his years-in-the-making breakthrough with Medicare (his program for healing heart disease is now covered)Kathy Freston on making incremental, manageable changes to how we eatT. Colin Campbell, PhD, (author of the famed China Study) with the latest research on animal protein and human healthJoel Fuhrman, MD (author of the bestselling Eat to Live), on achieving excellent health through dietCaldwell Esselstyn, MD, of the Cleveland Clinic on wiping out heart disease by changing what we eatVandana Shiva, PhD, on GMOs and Big AgRory Freedman on how to stop eating misery and start looking fabulousRaj Patel on building a saner global food policy Each contributor discusses his or her work in depth, but together they make one rallying cry: for a healthy, sustainable, humane, and delicious revolution in how we and the world are fed. Over twenty-five years ago John Robbins started a revolution. This book is proof of how far we’ve come, a fascinating look behind the scenes of the multi-faceted food movement, and a call to join in the work of ensuring our health and food future.



Chefs Drugs and Rock Roll

Chefs  Drugs and Rock   Roll Author Andrew Friedman
ISBN-10 9780062225870
Release 2018-02-27
Pages 480
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Told primarily in the words of the people who lived it—from writers like Ruth Reichl to legends like Jeremiah Tower, Alice Waters, Jonathan Waxman, and Barry Wine—Chefs, Drugs and Rock & Roll (on sale February 27th) treats readers to an unparalleled 360-degree re-creation of the business and the times through the perspectives not only of the groundbreaking chefs but also of line cooks, front-of-house personnel, investors, and critics who had front-row seats to this extraordinary transformation. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped draw new talent to the profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck and future stars such as Susan Feniger, Mary Sue Milliken, and Nancy Silverton; and into the clash of cultures between established French chefs in New York City and the American game changers.



Star Desserts

Star Desserts Author Emily Luchetti
ISBN-10 0060922184
Release 1993-10-27
Pages 272
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Features 150 dessert recipes from the popular San Francisco restaurant, including cakes, pies, tarts, cookies, ice creams, and puddings



Lunch Wars

Lunch Wars Author Amy Kalafa
ISBN-10 9781101547465
Release 2011-08-18
Pages 384
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There's a battle going on in school lunchrooms around the country...and it's a battle our children can't afford for us to lose. The average kid will eat 4,000 school lunches between kindergarten and twelfth grade. But what exactly are kids eating in school lunchrooms around the country? Many parents don't quite know what their children are eating-or where it came from. As award-winning filmmaker and nutritionist Amy Kalafa discovered in researching her documentary film Two Angry Moms: Fighting for the Health of America's Children, these days it's pretty rare to find a piece of fresh fruit in your average school lunchroom amid all the chips, french fries, Pop-Tarts, chicken nuggets, and soda that's being served. But what, if anything, can parents do about it? Written in response to the onslaught of requests she received from parents who saw her film and asked, "If I want to attempt to change the food culture in my kid's school, how on earth should I get started?!" this empowering book arms parents with the specific information and tools they need to get unhealthy-even dangerous-food out of their children's school cafeteria and to hold their schools and local and national governments accountable for ensuring that their growing children are served healthy meals at school. In Lunch Wars, Kalafa explains all the complicated issues surrounding school food; how to work with your school's "Wellness Policy"; the basics of self- operated vs. outsourced cafeterias; how to get funding for a school garden, and much more. Lunch Wars also features the inspiring stories of parents around the country who have fought for better school food and have won, as well as details Amy's quest to spark a revolution in her own school district. For the future health and well-being of our children, the time has come for a school food revolution.



America s Best Chefs Cook with Jeremiah Tower

America s Best Chefs Cook with Jeremiah Tower Author Jeremiah Tower
ISBN-10 047145141X
Release 2003
Pages 218
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A companion volume to the PBS television series America's Best Chefs steps into the homes of famous chefs Alain Ducasse, Nancy Oakes, and others to create and celebrate the culinary art, bringing to life delectable examples of today's finest American cooking in more than one hundred delicious recipes. TV tie-in.



Silent Spring

Silent Spring Author Rachel Carson
ISBN-10 0618249060
Release 2002
Pages 378
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Discusses the reckless annihilation of fish and birds by the use of pesticides and warns of the possible genetic effects on humans.



Discriminating Taste

Discriminating Taste Author S. Margot Finn
ISBN-10 9780813576886
Release 2017-04-24
Pages 288
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For the past four decades, increasing numbers of Americans have started paying greater attention to the food they eat, buying organic vegetables, drinking fine wines, and seeking out exotic cuisines. Yet they are often equally passionate about the items they refuse to eat: processed foods, generic brands, high-carb meals. While they may care deeply about issues like nutrition and sustainable agriculture, these discriminating diners also seek to differentiate themselves from the unrefined eater, the common person who lives on junk food. Discriminating Taste argues that the rise of gourmet, ethnic, diet, and organic foods must be understood in tandem with the ever-widening income inequality gap. Offering an illuminating historical perspective on our current food trends, S. Margot Finn draws numerous parallels with the Gilded Age of the late nineteenth century, an era infamous for its class divisions, when gourmet dinners, international cuisines, slimming diets, and pure foods first became fads. Examining a diverse set of cultural touchstones ranging from Ratatouille to The Biggest Loser, Finn identifies the key ways that “good food” has become conflated with high status. She also considers how these taste hierarchies serve as a distraction, leading middle-class professionals to focus on small acts of glamorous and virtuous consumption while ignoring their class’s larger economic stagnation. A provocative look at the ideology of contemporary food culture, Discriminating Taste teaches us to question the maxim that you are what you eat.



Out of Line

Out of Line Author Barbara Lynch
ISBN-10 9781476795447
Release 2017-04-11
Pages 304
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Named one of Time’s 100 Most Influential People in the World “If you have an appetite for culinary adventure, you’ll devour the feisty and fun memoir by James Beard award-winning chef and philanthropist Barbara Lynch.” —Elle Blood, Bones, & Butter meets A Devil in the Kitchen in this funny, fierce, and poignant memoir by world-renowned chef, restaurateur, and Top Chef judge Barbara Lynch, recounting her rise from a hard-knocks South Boston childhood to culinary stardom. Celebrated chef Barbara Lynch credits the defiant spirit of her upbringing in tough, poor “Southie,” a neighborhood ruled by the notorious Whitey Bulger gang, with helping her bluff her way into her first professional cooking jobs; develop a distinct culinary style through instinct and sheer moxie; then dare to found an empire of restaurants ranging from a casual but elegant “clam shack” to Boston’s epitome of modern haute cuisine. One of seven children born to an overworked single mother, Lynch was raised in a housing project. She earned a daredevil reputation for boosting vehicles (even a city bus), petty theft, drinking and doing drugs, and narrowly escaping arrest—haunted all the while by a painful buried trauma. Out of Line describes Lynch’s remarkable process of self-invention, including her encounters with colorful characters of the food world, and vividly evokes the magic of creation in the kitchen. It is also a love letter to South Boston and its vanishing culture, governed by Irish Catholic mothers and its own code of honor. Through her story, Lynch explores how the past—both what we strive to escape from and what we remain true to—can strengthen and expand who we are.



John Muir and the Ice That Started a Fire

John Muir and the Ice That Started a Fire Author Kim Heacox
ISBN-10 9781493008681
Release 2014-04-01
Pages 264
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A dual biography of two of the most compelling elements in the narrative of wild America, John Muir and Alaska. John Muir was a fascinating man who was many things: inventor, scientist, revolutionary, druid (a modern day Celtic priest), husband, son, father and friend, and a shining son of the Scottish Enlightenment -- both in temperament and intellect. Kim Heacox, author of The Only Kayak, bring us a story that evolves as Muir’s life did, from one of outdoor adventure into one of ecological guardianship---Muir went from impassioned author to leading activist. The book is not just an engaging and dramatic profile of Muir, but an expose on glaciers, and their importance in the world today. Muir shows us how one person changed America, helped it embrace its wilderness, and in turn, gave us a better world. December 2014 will mark the 100th anniversary of Muir’s death. Muir died of a broken heart, some say, when Congress voted to approve the building of Hetch Hetchy Dam in Yosemite National Park. Perhaps in the greatest piece of environmental symbolism in the U.S. in a long time, on the California ballot this November is a measure to dismantle the Hetch Hetchy Dam. Muir’s legacy is that he reordered our priorities and contributed to a new scientific revolution that was picked up a generation later by Aldo Leopold and Rachel Carson, and is championed today by influential writers like E.O. Wilson and Jared Diamond. Heacox will take us into how Muir changed our world, advanced the science of glaciology and popularized geology. How he got people out there. How he gave America a new vision of Alaska, and of itself.