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Salted (book)
''Salted: A Manifesto on the World's Most Essential Mineral, with Recipes'' (Ten Speed Press, 2010) is a reference book and cookbook written by food writer Mark Bitterman. In May 2011 ''Salted'' won the James Beard Foundation Award for Reference and Scholarship Cookbook. It has also been nominated for the International Association of Culinary Professionals Cookbook Awards for the Food & Beverage Reference/Technical category and First Book: The Julia Child Award. It is available both in hardcover and on the Amazon Kindle, Kindle. Background Bitterman's fascination with salt started at age 20 when, on a motorcycle trip across Europe, he stopped at a provincial French truck stop and had a grilled steak finished with a locally harvested ''fleur de sel''. In the following years Bitterman continued to travel the world while collecting artisan-made salts. He eventually went on to open a store with his wife called The Meadow, where they sell a variety of finishing salts as well as chocolate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mark Bitterman
Mark Bitterman (born December 22, 1966) is an American entrepreneur and food writer. He is the owner of The Meadow, a boutique that specializes in sea salt, finishing salts, bean-to-bar chocolate, cocktail bitters, and other products. The Meadow was founded in Portland, Oregon, in 2006, and has expanded to include three locations in Portland, one in Nolita in New York City, and one in Shinjuku, Tokyo. Bitterman began selling salt wholesale to award-winning restaurateurs in 2006, and in 2012 officially launched the Bitterman Salt Co. to sell salt through retailers nationally. Bitterman has published five books. Two are on traditional culinary salts and their use in cooking. Two are about cooking with Himalayan salt, Himalayan salt blocks, and helped pioneer the concept. His remaining book is on the use of bitters and Amaro (liqueur), amari in mixology and cooking. He consults with restaurateurs and lectures at culinary academies about the use of finishing salts and Himalayan salt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ten Speed Press
Ten Speed Press is a publishing house founded in Berkeley, California, in 1971 by Phil Wood. It was bought by Random House in February 2009 and became part of their Crown Publishing Group division. History Wood worked with Barnes & Noble in 1962, Penguin Books in 1965, and had a senior sales position at Penguin Books in Baltimore and New York before founding Ten Speed Press. Wood died of cancer in December 2010. Ten Speed's first book was ''Anybody's Bike Book'', which is still in print. It inspired the publisher's name and has sold more than a million copies. Ten Speed's all-time best-seller is '' What Color is Your Parachute? A Practical Manual for Job-Hunters and Career-Changers'' by Richard N. Bolles (1972). It has been reissued in new editions and, as of 2009, has sold more than ten million copies, translated into 20 languages. Ten Speed has published numerous other non-fiction titles, including '' Moosewood Cookbook'', '' White Trash Cooking,'' '' Why Cats Paint,'' ''Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
James Beard Foundation Award
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize chefs, restaurateurs, authors and journalists in the United States. They are scheduled around James Beard's May 5 birthday. The media awards are presented at a dinner in New York City; the chef and restaurant awards were also presented in New York until 2015, when the foundation's annual gala moved to Chicago. Chicago will continue to host the Awards until 2027. History The awards were established in 1990, when the foundation expanded its chef awards and combined them with '' Cook's'' Magazine's Who's Who of American Cooking and French's Food and Beverage Book Awards. In addition to the chef, restaurant, and book awards, journalism awards were added in 1993, which expanded to broadcast media in 1994, and restaurant design awards were first given in 1995. In 2018, the James Beard Foundation changed the award's rules to be more inclusive, to fight race and gender imbalance ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
International Association Of Culinary Professionals
The International Association of Culinary Professionals (IACP) is a United States–based not-for-profit professional association whose members work in culinary education, communication, or the preparation of food and beverage. It was started in 1978 with help from American cooking personality Julia Child. History The organization was formed in 1978, as ''Association of Cooking Schools'' (ACS), and incorporated in 1979. The name changed to ''International Association of Cooking Schools'' (IACS) in 1981. By 1987 the association had expanded its reach to include international members and renamed itself the “International Association of Cooking Professionals." In 1990, the association merged with the “Food Marketing Communicators” organization and again changed its name, to the “International Association of Culinary Professionals.” Since 1990, the association sponsored conferences in New Orleans, Philadelphia, Chicago, Portland, Providence, Baltimore, Dallas, and Seattl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amazon Kindle
Amazon Kindle is a series of e-readers designed and marketed by Amazon. Amazon Kindle devices enable users to browse, buy, download, and read e-books, newspapers, magazines, Audible audiobooks, and other digital media via wireless networking to the Kindle Store. The hardware platform, which Amazon subsidiary Lab126 developed, began as a single device in 2007. Currently, it comprises a range of devices, including e-readers with E Ink electronic paper displays and Kindle applications on all major computing platforms. All Kindle devices integrate with Windows and macOS file systems and Kindle Store content and, as of March 2018, the store had over six million e-books available in the United States.Kindle Store: Kindle eBooks . Retrieved March 30, 2018. Naming and evolution< ...
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Fleur De Sel
''Fleur de sel'' ("flower of salt" in French; ) or ''flor de sal'' (also "flower of salt" in Portuguese, Spanish and Catalan) is a salt that forms as a thin, delicate crust on the surface of seawater as it evaporates. ''Fleur de sel'' has been collected since ancient times (it was mentioned by Pliny the Elder in his book ''Natural History''), and was traditionally used as a purgative and salve. It is now used as a finishing salt to flavor and garnish food. The origin of the name is uncertain, but is perfectly in line with both meanings of ''fleur:'' flower, and the surface of something. The salt crust forms flower-like patterns of crystals which may contribute to the name. ''Fleur de sel'' is a highly sought after salt, used globally in high end kitchens due to its long-lasting flavor. Properly harvested ''fleur de sel'' costs hundreds of times more than table salt due to the difficult-to-master harvesting technique and high demand globally. Harvesting One method of gathe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate
Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either by itself or to flavoring, flavor other foods. Cocoa beans are the processed seeds of the cacao tree (''Theobroma cacao''); unprocessed, they taste intensely bitter. In making chocolate, these seeds Cocoa bean fermentation, are usually fermented to develop the flavor. They are then dried, cleaned, and roasted. The shell is removed to reveal nibs, which are ground to chocolate liquor: unadulterated chocolate in rough form. The liquor can be processed to separate its two components, cocoa solids and cocoa butter, or shaped and sold as unsweetened baking chocolate. By adding sugar, sweetened chocolates are produced, which can be sold simply as dark chocolate (a.k.a., plain chocolate), or, with the addition of milk, can be made into milk chocolate. Making milk chocolate with cocoa butter and without cocoa solids produces white chocolate. In some chocolates, other ingredients ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bitters
A bitters (plural also ''bitters'') is traditionally an Alcoholic drink, alcoholic preparation flavored with botanical matter for a Bitterness (taste), bitter or bittersweet Flavoring, flavor. Originally, numerous longstanding brands of bitters were developed as patent medicines, but lately are sold as digestifs, sometimes with herbalism, herbal properties, and as cocktail flavorings. Since cocktails often contain sour and sweet flavors, bitters are used to engage another primary taste and thereby balance out the drink and make it more complex, giving it a more complete flavor profile. Ingredients The botanical ingredients used historically in preparing bitters have consisted of aromatic herbs, bark, roots, and/or fruit for their flavor and medicinal properties. Some of the more common ingredients are cascarilla, Cinnamomum aromaticum, cassia (Chinese cinnamon), gentian, Zest (ingredient), orange peel, and cinchona bark. Most bitters contain both water and ethanol, alcohol, th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
West Village
The West Village is a neighborhood in the western section of the larger Greenwich Village neighborhood of Lower Manhattan, New York City. The West Village is bounded by the Hudson River to the west and 14th Street (Manhattan), 14th Street to the north. The eastern boundary is variously cited as Greenwich Avenue, Seventh Avenue (Manhattan), Seventh Avenue, or Sixth Avenue, while the southern boundary is either Houston Street or Christopher Street. The West Village is part of Manhattan Community Board 2, Manhattan Community District 2, and is patrolled by the 6th Precinct of the New York City Police Department. Residential property sale prices in West Village are among the most expensive in the United States, typically exceeding US in 2017. History The designation "West Village" emerged amidst successful preservation efforts in the 1950s–1960s. Residents and preservationists began using the designation "West Village" to distinguish this section of Greenwich Village from the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Macro Photography
Macro photography (or photomacrography or macrography, and sometimes macrophotography) is extreme close-up photography, usually of very small subjects and living organisms like insects, in which the size of the subject in the photograph is greater than life-size (though ''macrophotography'' also refers to the art of making very large photographs). By the original definition, a macro photograph is one in which the size of the subject on the negative or image sensor is life-size or greater. In some senses, however, it refers to a finished photograph of a subject that is greater than life-size. The ratio of the subject size on the film plane (or sensor plane) to the actual subject size is known as the reproduction ratio. Likewise, a macro lens is classically a lens capable of reproduction ratios of at least 1:1, although it often refers to any lens with a large reproduction ratio, despite rarely exceeding 1:1. Apart from technical photography and film-based processes, where th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brining
Brining is treating food with brine or coarse salt which preserves and seasons the food while enhancing tenderness. Flavor can be further developed with additions such as herbs, spices, sugar, caramel or vinegar. Meat and fish are typically brined for less than twenty-four hours while vegetables, cheeses and fruit are brined in a much longer process known as pickling. Brining is similar to marination, except that a marinade usually includes a significant amount of acid, such as vinegar or citrus juice. Brining is also similar to curing, which usually involves significantly drying the food, and is done over a much longer time period. Meat Brining is a food processing technique in which meat is soaked in a salt water solution – a brine – similar to marination before cooking. The brine may be seasoned with spices and herbs. Duration varies from 30 minutes to several days depending on the cut's size, thickness, and desired effect. Dry brining Brining can als ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
In Defense Of Food
''In Defense of Food: An Eater's Manifesto'' (released internationally as ''In Defence of Food'') is a 2008 book by journalist and activist Michael Pollan. It was number one on the ''New York Times'' Non-Fiction Best Seller List for six weeks. The book grew out of Pollan's 2007 essay ''Unhappy Meals'' published in the ''New York Times Magazine''. Pollan has also said that he wrote ''In Defense of Food'' as a response to people asking him what they should eat after having read his previous book, ''The Omnivore's Dilemma''.Shapiro, Laura"The Holy Church of Food" ''Slate'' (December 31, 2007). In the book, Pollan explores the relationship between nutritionism and the Western diet, postulating that the answer to healthy eating is simply to "Eat food. Not too much. Mostly plants."'In Defense of Foo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
