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Download Fading Feast: A Compendium of Disappearing American Regional Foods (Nonpareil Book, 75.) fb2

by Raymond A. Sokolov
Download Fading Feast: A Compendium of Disappearing American Regional Foods (Nonpareil Book, 75.) fb2
Cooking Education & Reference
  • Author:
    Raymond A. Sokolov
  • ISBN:
    1567920373
  • ISBN13:
    978-1567920376
  • Genre:
  • Publisher:
    David R Godine (July 1, 1998)
  • Pages:
    352 pages
  • Subcategory:
    Cooking Education & Reference
  • Language:
  • FB2 format
    1896 kb
  • ePUB format
    1868 kb
  • DJVU format
    1647 kb
  • Rating:
    4.3
  • Votes:
    913
  • Formats:
    mobi lit rtf mbr


In the early 1980s, on assignment from the American Museum of Natural History, Raymond Sokolov crisscrossed .

He traveled from Maine to California, returning with a cornucopia of recipes that few at the time seemed anxious to maintain- recipes such as boudin blanc, persimmon fudge, and, for the truly adventurous, roast bear paws. The resulting essays, here collected, were intended to describe and preserve these vanishing, quintessential American foods

He returned with a cornucopia of recipes that few at the time seemed eager to preserve - recipes such as boudin blanc, persimmon fudge, and, for the truly adventurous, roast bear paws.

The essays here collected were meant to celebrate these vanishing, quintessentially American foods. Since its first publication, however, Fading Feast has proven to be not a farewell, but the forerunner of renewed interest in these regional treasures. He returned with a cornucopia of recipes that few at the time seemed eager to preserve - recipes such as boudin blanc, persimmon fudge, and, for the truly adventurous, roast bear paws.

Find nearly any book by Raymond A. Sokolov. Get the best deal by comparing prices from over 100,000 booksellers.

Fading Feast: A Compendium Raymond A. Sokolov epub Fading Feast: A Compendium Raymond A. Sokolov pdf . You easily download any file type for your device. Fading Feast: A Compendium of Disappearing American Regional Foods (Nonpareil Book, 7. Raymond A.

You easily download any file type for your device. I was recommended this book by a dear friend of mine.

This book would be a great gift for anyone who enjoys food and travel. Sokolov's visits with regional cooks, gardeners, and farmers throughout the United States has resulted in a book which is soul food for the curious reader. Somewhat akin to Blue HIghways by William Least Heat-Moon, this book's focus is on our culinary heritage.

He continues to write about food for national publications. Some of the columns have been collected as Fading Feast: A Compendium of Disappearing American Regional Foods (1981). Sokolov lives in New York City. Sokolov has written several cookbooks, including The Cook"s Canon: 101 Classic Recipes Everyone Should Know, which includes recipes from the world"s cuisines that Sokolov terms as being necessary to "culinary literacy," as well as brief essays.

A compendium of disappearing American regional foods. For your enjoyment is this nice cookbook plus titled Fading Feast. A compendium of disappearing American regional foods. This one is rated a B+ with some wear. Has a spot on the cover. ISBN : 0-525-480030-7 Of Pages: 276 Color Pictures: No Hard or Soft Cover: Soft.

American Food Roots: Exploring American culture, history and identity through the foods we cook and ea. More than 30 years later, the foods he feared would disappear are still with us and making a strong bid to stay. Related post: The regional feast continues.

American Food Roots: Exploring American culture, history and identity through the foods we cook and eat. AFR leads the conversation with stories, recipes, blogs, videos, podcasts.

A great book of essays and recipes on the subject of foods that are being forced off of our shelves by both market and . Nonpareil Books (75).

A great book of essays and recipes on the subject of foods that are being forced off of our shelves by both market and environmental factors. At once discouraging and hopeful, this is a fine read.

In the early 1980s, on assignment from the American Museum of Natural History, Raymond Sokolov crisscrossed America in search of traditional regional cuisines. He traveled from Maine to California, returning with a cornucopia of recipes that few at the time seemed anxious to maintain- recipes such as boudin blanc, persimmon fudge, and, for the truly adventurous, roast bear paws. The resulting essays, here collected, were intended to describe and preserve these vanishing, quintessential American foods. Since its first publication, however, Fading Feast has proven to be not a farewell, but the forerunner of renewed interest in these regional treasures. Written with panache and passion - and featuring a dozen essays not included in the original version this new edition is as timely and entertaining now as when Sokolov first set out to record our native culinary customs.

Vivados
I enjoyed skimming through the book, although I think the author was a bit pessimistic about the future of interesting cuisine. I don't blame him given the times when he wrote it, but he didn't foresee the resurgence in interest in cooking in general and regional food specifically. I also found the many recipes to be a bit annoying, I would have preferred if he had stuck to general descriptions. But well worth the time to skim through and read about items that interest you.
Charyoll
Well written book. There are some obvious biases from the writer that occasionally come out almost in a hostile way but beyond that, I really enjoyed it.
Elizabeth
An important treatise on American foods. Wonderful read.
Dikus
Great value, prompt shipping.
Dolid
Book was in good condition.
Kanek
This book would be a great gift for anyone who enjoys food and travel. Sokolov's visits with regional cooks, gardeners, and farmers throughout the United States has resulted in a book which is soul food for the curious reader. Somewhat akin to Blue HIghways by William Least Heat-Moon, this book's focus is on our culinary heritage. This unique history is brought to life by the author's skills in storytelling, research, and writing. His experience as food editor and critic for the New York Times enliven the text. Browsing through the pages of this book allows the reader to discover the secrets of harvesting morel mushrooms in Michigan, processing wild rice in Minnesota, cultivating wild lowbush blueberries in Maine, diving for abalone on the Pacific coast, or preparing traditional blue corn tortillas according to Hopi grandmothers. Over 100 authentic recipes are included. These time consuming predecessors of commerical methods and fast foods relay nostalgia for the past. Like arts and crafts which are vanishing, these regional foods live on in memory and the knowledge continues to be passed from mother to daughter and father to son. The book is enhanced by beautiful colored photographs of a salmon roast in the northwest, a clambake in Massachusetts, Cornish pasties in Upper Michigan, and wild persimmons in Indiana. Poetry, line drawings, and humor are scattered like seasonings throughout the chapters. A thorough index and an index of recipes provide the dollop on a book to be savored and delved into time and again.