How to Pick a Peach The Search for Flavor from Farm to Table
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- Hardcover
- Taschenbuch
- eBook ausgewählt
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Form:Einzelkauf Download
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Sprache:Englisch
Fr. 19.90
inkl. gesetzl. MwSt.Beschreibung
Produktdetails
Format
ePUB
Kopierschutz
Ja
Family Sharing
Ja
Text-to-Speech
Ja
Erscheinungsdatum
01.05.2008
Verlag
HMH BooksSeitenzahl
432 (Printausgabe)
Dateigröße
1672 KB
Sprache
Englisch
EAN
9780547347769
"Equal parts cookbook, agricultural history, chemistry lesson and produce buying guide, this densely packed book is a food-lover's delight." -
Publishers Weekly (starred review)
Critics greeted Russ Parsons' first book,
How to Read a French Fry, with raves. The
New York Timespraised it for its "affable voice and intellectual clarity"; Julia Child lauded it for its "deep factual information."
Now in
How to Pick a Peach, Parsons takes on one of the hottest food topics today. Good cooking starts with the right ingredients, and nowhere is that more true than with produce. Should we refrigerate that peach? How do we cook that artichoke? And what are those different varieties of pears? Most of us aren't sure. Parsons helps the cook sort through the produce in the market by illuminating the issues surrounding it, revealing intriguing facts about vegetables and fruits in individual profiles about them, and providing instructions on how to choose, store, and prepare these items. Whether explaining why basil, citrus, tomatoes, and potatoes should never be refrigerated, describing how Dutch farmers revolutionized the tomato business in America, exploring organic farming and its effect on flavor, or giving tips on how to recognize a ripe melon,
How to Pick a Peachis Parsons at his peak.
"The lust for local flavor finds an eloquent spokesman in Russ Parsons . . .
How to Pick a Peach is his answer to the somber reality of the supermarket produce section." -
The New York Times
Publishers Weekly (starred review)
Critics greeted Russ Parsons' first book,
How to Read a French Fry, with raves. The
New York Timespraised it for its "affable voice and intellectual clarity"; Julia Child lauded it for its "deep factual information."
Now in
How to Pick a Peach, Parsons takes on one of the hottest food topics today. Good cooking starts with the right ingredients, and nowhere is that more true than with produce. Should we refrigerate that peach? How do we cook that artichoke? And what are those different varieties of pears? Most of us aren't sure. Parsons helps the cook sort through the produce in the market by illuminating the issues surrounding it, revealing intriguing facts about vegetables and fruits in individual profiles about them, and providing instructions on how to choose, store, and prepare these items. Whether explaining why basil, citrus, tomatoes, and potatoes should never be refrigerated, describing how Dutch farmers revolutionized the tomato business in America, exploring organic farming and its effect on flavor, or giving tips on how to recognize a ripe melon,
How to Pick a Peachis Parsons at his peak.
"The lust for local flavor finds an eloquent spokesman in Russ Parsons . . .
How to Pick a Peach is his answer to the somber reality of the supermarket produce section." -
The New York Times
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