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Food Heroes: 16 Culinary Artisans—Preserving Tradition by [Georgia Pellegrini]

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Food Heroes: 16 Culinary Artisans—Preserving Tradition Kindle Edition

4.7 out of 5 stars 18 ratings

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Editorial Reviews

About the Author

Georgia Pellegrini's passion for artisanal foods began when she was a child growing up in the Hudson Valley, where her family raised chickens and honeybees, and where the notion of local and sustainable was a daily practice. She attended Wellesley and Harvard and spent a brief stint on Wall Street before attending the French Culinary Institute in New York.

Pellegrini has worked in two of New York's most esteemed restaurants-Gramercy Tavern and Blue Hill at Stone Barns-as well as in one of the premier restaurants in France, La Chassagnette. She currently roams the world, tasting good food and meeting the good people who make it--and writing about them on her popular blog: www.georgiapellegrini.com.

Product details

  • ASIN ‏ : ‎ B00OJXESDO
  • Publisher ‏ : ‎ Stewart, Tabori & Chang (October 13, 2014)
  • Publication date ‏ : ‎ October 13, 2014
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 4846 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Not Enabled
  • Word Wise ‏ : ‎ Enabled
  • Print length ‏ : ‎ 248 pages
  • Lending ‏ : ‎ Enabled
  • Customer Reviews:
    4.7 out of 5 stars 18 ratings

About the author

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Georgia Pellegrini is known internationally for her fearless approach to sourcing her ingredients, from the backyard to the wild. She has a passion for good, simple food that began at an early age—on a boulder by the side of a creek as she caught trout for breakfast. She grew up on the same land that her great-grandfather owned and worked: a farm called Tulipwood in New York’s Hudson Valley. Her connection to nature and the deep satisfaction she got from manual labor stayed with her through college. Even during the years that she ventured into the corporate world of finance, she felt something tugging at her to return back to the land.

After a bit of soul searching, Pellegrini decided to leave the cubicle behind and enrolled in the French Culinary Institute in New York City. Soon after, she began working at farm-to-table restaurants, first at Blue Hill at Stone Barns and then at Gramercy Tavern in New York. At the former, when asked to slaughter and butcher a few turkeys for the restaurant, she felt the most visceral sense of connection to the food. “The experience was invigorating and awakened the primal part in me,” she recalls. “All of a sudden, I had this purpose to pay the full price of the meal, to become a responsible omnivore and understand the process from farm to plate.”

She went on to work at La Chassagnette, a Michelin-starred restaurant in the south of France, spending her days driving heavy farm equipment, befriending the gardener and his three- legged cat, and harvesting ingredients for dinner. She found that she was most interested in the foragers and fig collectors and salami makers who arrived to the restaurants with their goods, and she soon went on journeys with them—through the woods, into curing rooms, and over the rolling hills of olive oil vineyards. Her first book, Food Heroes (Stewart, Tabori & Chang, 2010) tells the story of 16 culinary artisans across the world who are fighting to preserve their food traditions. The book was met with critical acclaim and was nominated for an International Association of Culinary Professionals award. “While I was writing Food Heroes, I realized each person I spoke to shared a common bond: a connection to the land,” she says. “I knew my next task had to be refocusing on getting to the heart of where our food comes from by heading to the source, Mother Nature.”

She bought a shotgun and set her sights on the cutting-edge of culinary creativity intent on pushing the boundaries of American gastronomy. She traveled over field and stream in search of the main course and met a host of colorful characters along the way. The result of these adventures is the critically acclaimed book Girl Hunter: Revolutionizing the Way We Eat, One Hunt at a Time (Da Capo Lifelong Books, 2012), named one of the Top 10 Sports Books of 2012 by Booklist and a best book of the month by Amazon.com.

In her latest book, Modern Pioneering: More Than 150 Recipes, Projects, and Skills for a Self-Sufficient Life (Clarkson Potter, 2014), she teaches ‘manual literacy’ and modern day pioneer skills that are accessible no matter what kind of space you live in—from fire escape gardening, to up-cycling, to preserving, to learning how to change a tire.

Pellegrini also chronicles her adventures in meeting food artisans and gathering her ingredients on her popular website, www.georgiapellegrini.com, which garners more than 2 million hits per month. For immersion into her adventurous yet stylish lifestyle, she hosts Adventure Getaways across the country. These two- to three-day trips include a combination of outdoor activities; horseback riding and scenic ATV rides; clay shooting; fly fishing; hunting for birds, wild hogs, and deer; cleaning and butchering; chef-prepared meals and cooking classes, and more. For more information, visit www.georgiapellegrini.com/adventuregetaways.

She has been on “Jimmy Kimmel Live,” “Iron Chef America,” NBC’s “Today Show” HBO’s “Real Sports,” Fox, NPR, Martha Stewart radio, in The Wall Street Journal, The New York Times, Food & Wine, ESPN, Town & Country, More, The New York Post, and many more. When Pellegrini isn’t delving into local foodways at home in Austin, TX, she’s roaming the world hunting and gathering, tasting good food, and meeting the good people who make it.

Customer reviews

4.7 out of 5 stars
4.7 out of 5
18 global ratings
5 star
80%
4 star
9%
3 star
12%
2 star 0% (0%) 0%
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Top reviews from the United States

Reviewed in the United States 🇺🇸 on February 24, 2012
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5.0 out of 5 stars Inspirational Food Heroes
By Amazon Customer on February 23, 2012
[[ASIN:B0057DC7TC Food Heroes: 16 Culinary Artisans Preserving Tradition]]

I'd like to see one person read Food Heroes and not be inspired to rush out and dig, forage or hunt (or at least find a way to support someone who does).

If I could have one book to explain the reason for my recent change in diet, this would be it. It's not about weight for me. It's about getting back to the roots. Georgia Pellegrini explains this pretty nicely in her introduction. To paraphrase part of her argument: Currently we have a fad-- a push for whole and organic foods. The foundation of this fad is a longing for a connection with what we're eating. And as she says, "When this tie to tradition is undone, food is much less satisfying."

In this book, Pellegrini explores the practice of 16 Culinary Artisans who are working to preserve and strengthen the traditions that tie us to our food, just like the cover says, and their stories are as beautifully written as beautifully lived. The topics covered in this book are filled with the potential to drone on and bore, but the passion and beauty that fuels the daily work of these Food Heroes also fills each page with the energy needed to save our culinary traditions and transform the relationship we have with what's on our plates.

Through this page-turner, we meet a potato breeder, striving to preserve the potatoes of our history. While most of the world imagines the brown russet potato with it's dense white "meat," David Langford nurtures potatoes of all shapes and shades of color. His description of each potato reads as if he's describing a beloved relative's personality and quirks. Our insistence on an easy and profitable potato crop has made us strangers to the many varieties David spends his life trying to preserve.

We meet a seed saver who is cataloging the many varieties of tomatoes and beans that, for the same reason as the potato (convenience and profitability), are disappearing from our plates. Bill Best, the seed saver, receives seeds from all over the world, from people hoping to preserve a piece of their culinary history and heritage. With so much of our cultural knowledge tied to our tastebuds, Bill's work is the work of an archaeologist, uncovering and protecting the clues to our past.

There's a salami maker whose tie to the land of his ancestors' is in his meat curing room. From the process he follows to achieve the perfect salami and cured meats to the healthy bacteria smuggled in from the homeland, he's spent his life successfully preserving a practice that has been in his family for generations. But his success wasn't easy. He's had to battle USDA representatives who know less about the meat curing process than I do. The organization cannot understand a traditional process that boasts a healthier product than the new, scientific, chemical-based processes.

There's a bee keeper hard at work protecting our bee populations. Small town farmers making cheese, butter, beer, whiskey and olive oil in the same way its been made for generations. Despite the efforts of government regulations, costs, and consumer demands, these artisans are quiet rebels, fighting against a system that creates obstacle after obstacle for their traditional methods. Yet, these artisans are the very people who maintain the integrity of their own practice without the interference of oversight agencies.

Because Pellegrini knows you'll be inspired to live a piece of the life these artisans have carved out for themselves, she gives several recipes after each section and a to-do list at the end.

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4.0 out of 5 stars Vive la vie!
Reviewed in Canada 🇨🇦 on September 17, 2013
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