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Friday, March 30, 2012
Sunday, March 11, 2012
The Bizarre Truth: Culinary Misadventures Around the Globe
!±8±The Bizarre Truth: Culinary Misadventures Around the Globe
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Post Date : Mar 11, 2012 20:54:25
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Andrew Zimmern, the host of The Travel Channel’s hit series Bizarre Foods, has an extraordinarily well-earned reputation for traveling far and wide to seek out and sample anything and everything that’s consumed as food globally, from cow vein stew in Bolivia and giant flying ants in Uganda to raw camel kidneys in Ethiopia, putrefied shark in blood pudding in Iceland and Wolfgang Puck's Hunan style rooster balls in Los Angeles. For Zimmern, local cuisine — bizarre, gross or downright stomach turning as it may be to us -- is not simply what’s served at mealtime. It is a primary avenue to discovering what is most authentic — the bizarre truth — about cultures everywhere. Having eaten his way around the world over the course of four seasons of Bizarre Foods, Zimmern has now launched Bizarre Worlds, a new series on the Travel Channel, and this, his first book, a chronicle of his journeys as he not only tastes the “taboo treats” of the world, but delves deep into the cultures and lifestyles of far-flung locales and seeks the most prized of the modern traveler’s goals: The Authentic Experience. Written in the smart, often hilarious voice he uses to narrate his TV shows, Zimmern uses his adventures in “culinary anthropology” to illustrate such themes as: why visiting local markets can reveal more about destinations than museums; the importance of going to “the last stop on the subway” — the most remote area of a place where its essence is most often revealed; the need to seek out and catalog “the last bottle of coca-cola in the desert,” i.e. disappearing foods and cultures; the profound differences between dining and eating; and the pleasures of snout to tail, local, fresh and organic food. Zimmern takes readers into the back of a souk in Morocco where locals are eating a whole roasted lamb; along with a conch fisherman in Tobago, who may be the last of his kind; to Mississippi, where he dines on raccoon and possum. There, he writes, "People said, 'That's roadkill!' ‘No it's not,’ I said. ‘It's a cultural story.’”
Whether it’s a session with an Incan witch doctor in Ecuador who blows fire on him, spits on him, thrashes him with poisonous branches and beats him with a live guinea pig or drinking blood in Uganda and cow urine tonic in India or eating roasted bats on an uninhabited island in Samoa, Zimmern cheerfully celebrates the undiscovered destinations and weird wonders still remaining in our increasingly globalized world.
From the Hardcover edition.
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Thursday, March 8, 2012
Freakin' Fabulous: How to Dress, Speak, Behave, Eat, Drink, Entertain, Decorate, and Generally Be Better than Everyone Else
!±8± Freakin' Fabulous: How to Dress, Speak, Behave, Eat, Drink, Entertain, Decorate, and Generally Be Better than Everyone Else
Clinton Kelly won't just revamp your wardrobe -- he'll revamp your life!
The huddled masses yearn to be fabulous, and finally Clinton Kelly is heeding their call. As co-host of TLC's popular What Not to Wear, he regularly transforms dumpy fashion disasters into traffic-stopping, get-an-instant-promotion, reignite-the-passion-in-that- relationship makeovers. But fabulousness doesn't stop with style. Let's face it: you might look good, but if you're chomping on that crudité with your mouth wide open, nobody at the party will talk to you -- even if you can explain to them what crudité actually is.
Of course, the keys to being better than everyone else aren't always so obvious. Don't worry; Clinton's here to help.
- How do you make a flat butt look big and a big butt look flat?
- What's the one trick that will slim down your entire silhouette and make your ta-tas look va-va-voom?
- How do you eat an oyster without getting kicked out of the best restaurant in town?
- What's the grammatically correct form of "lay" to use when propositioning a Baldwin brother?
He'll teach you how to look your best, sound your smartest, use the manners your momma taught you, poach an egg, fix a perfect gin and tonic, throw the most popular parties (and top the guest list at other soirees), make your home the envy of your neighbors, and generally be the fabulous person you always knew you could be.
From the three style criteria he uses to dress any shape for any occasion, to his eloquent approach to appreciation, to his four must-memorize recipes for whipping up a last-minute meal, Clinton Kelly shares it all in Freakin' Fabulous.
Monday, March 5, 2012
Rachael Ray: Best Eats in Town on $40 A Day
!±8±Rachael Ray: Best Eats in Town on A Day
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Post Date : Mar 05, 2012 15:52:56
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A delightful scrapbook for fans of Rachael Ray's popular A Day show. Rachael revisits over 50 cities. This book is illustrated with color photos and selected recipes from her favorite restaurants.
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Friday, March 2, 2012
Good Eats 2: The Middle Years
!±8± Good Eats 2: The Middle Years
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Good Eats 2: The Middle Years picks up where the bestselling Good Eats: The Early Years left off. Showcasing everything Alton Brown fans (and they are legion!) have ever wanted to know about his award-winning television show, The Middle Years is chock-full of behind-the-scenes photographs and trivia, science-of-food information, cooking tips, and—of course—recipes.
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Saturday, January 14, 2012
Good Eats - S13E11P1 - The Once and Future Fish
The future of fish is looking grim at best...Why? Because we like to eat large, wasteful fish like Salmon, tuna, and such. Solution? Eat more sustainable fish like trout.
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Wednesday, January 11, 2012
Good Eats S3E9P1: Flat Is Beautiful
AB claims we won't be satisfied with pizza until we take matters into our own hands. Recipes featured in this episode: Pizza Pizzas.
Sunday, January 8, 2012
Good Eats: The Early Years
!±8±Good Eats: The Early Years
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Post Date : Jan 08, 2012 16:19:44
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Alton Brown is a foodie phenomenon: a great cook, a very funny guy, and—underneath it all—a science geek who’s as interested in the chemistry of cooking as he is in eating. (Well, almost.) Here, finally, are the books that Brown’s legion of fans have been salivating for—two volumes that together will provide an unexpurgated record of his long-running, award-winning Food Network TV series, Good Eats.
From “Pork Fiction” (on baby back ribs), to “Citizen Cane” (on caramel sauce), to “Oat Cuisine” (on oatmeal), every hilarious episode is represented. Each book—the second will be published in fall 2010—is illustrated with behind-the-scenes photos taken on the Good Eats set. Each contains more than 140 recipes and more than 1,000 photographs and illustrations, along with explanations of techniques, lots of food-science information (of course!), and more food puns, food jokes, and food trivia than you can shake a wooden spoon at.
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