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Food Heroes: Sixteen Culinary Artisans Preserving Tradition Hardcover – September 1, 2010
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About the Author
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.
Top Customer Reviews
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.Read more ›
But once in a while, a book comes along that's written by somebody who obviously loves what they're writing about, and can do it well. This is one of those books.
Chef Georgia Pellegrini (unrelated to me) is a breath of fresh air in a culinary scene that worships 30-minute-meals and the wonders of boneless, skinless meats. She's a real food lover who values timeless traditions embodied by the slow foods and artisan producers profiled in her book. This is not a "how-to" book (though it does contain a handful of brilliant recipes), or a deep dive into a narrow area of culinary minutiae. It's an eclectic celebration of the art of artisan food processing, delivered in the form of artisan profiles. The stories are moving, heart-felt descriptions of artisans and their craft, and will make you long for the foods described in each chapter.
The only criticism I have, if you can call it that, is the Euro-centric focus (considering that most American food traditions are handed down from Europeans). Perhaps this is an opportunity to even further expand horizons for future works. I vote for a chapter on miso artisans in your next book!
These heroes are ones who preserve food types and preparations of: potatoes, smoking hogs, fungus-mushrooms, beer, salami, olive oil, heirloom seeds, honeybees (containing a very interesting theory for the worrying disappearance of a number of honeybees), oysters, cheese, butter, chocolate, tamales, persimmons, whiskey and figs. The stories of these individuals and Georgia's visits to them are engrossing, she includes a to-do list and a listing of names, addresses phone numbers and web sites of those and more than she writes of. A conversion chart is included, as is a recipe index for the several recipes that follow each chapter, as well as a normal index.
Hint... do not miss the whiskey salad and bourbon pecan tart recipe - they are amazing..
As Georgia writes, people today "seek satisfaction in the drive-through. In response chefs today seduce patrons with novelty and food pyrotechnics; little towers of nothing in the center of oversized plates, while customers are increasingly distracted by what is stamped `healthy'. Artisanal beer is abandoned for a lower-calorie version. Fat is avoided like the plague. And as a result, good food has lost its luster."
This sums up what the goal of this book is and if you wish to gain knowledge of what real food is, you would do well to read and learn.
Most Recent Customer Reviews
Georgia Pellegrini had my mouth watering and desiring everything I read about -- even WHISKEY, and I don't like whiskey. I even went online in search for one of the products. Read morePublished 24 months ago by Val W.
Both Girl Hunter & Food Heroes are well worth buying-full of recipes and tips. Loved reading about all of her
So interesting and informative easy read !!,,,,,,,,,, good book. Perfect condition. Received. Fast written well makes you feel like you have been there..Published on March 20, 2013 by B. Brink
Great book, very well written with simple yet wonderful recipes. It has inspired me to spend more quality time in the garden and kitchen!Published on February 9, 2012 by David L. Jenkins
I never got to read this book, it was stolen from my front porch. I still haven't reordered it, but I will because it is an important book that looks great.Published on February 22, 2011 by MnM