Twains Feast

Name: Twains Feast
Brand: Penguin Publishing Group
SKU: 03023384

Cargando comentarios…

$164

$148

Envío gratis siempre

Comentarios

Cargando el resumen…

Por favor, inicia sesión para escribir un comentario.

Cargando comentarios…

3087535Twains Feasthttps://www.gandhi.com.mx/twains-feast-9781101434819/phttps://gandhi.vtexassets.com/arquivos/ids/3843272/f5babbe7-c95a-4fef-b6ee-2a834c9ab06d.jpg?v=638385959521670000148164MXNPenguin Publishing GroupInStock/Ebooks/One young food writers search for Americas lost wild foods, from New Orleans croakers to Illinois Prairie hen, with Mark Twain as his guide.In the winter of 1879, Mark Twain paused during a tour of Europe to compose a fantasy menu of the American dishes he missed the most. He was desperately sick of European hotel cooking, and his menu, made up of some eighty regional specialties, was a true love letter to American food: Lake Trout, from Tahoe. Hot biscuits, Southern style. Canvasback-duck, from Baltimore. Black-bass, from the Mississippi.When food writer Andrew Beahrs first read Twains menu in the classic work A Tramp Abroad, he noticed the dishes were regional in the truest sense of the word-drawn fresh from grasslands, woods, and waters in a time before railroads had dissolved the culinary lines between Hannibal, Missouri, and San Francisco. These dishes were all local, all wild, and all, Beahrs feared, had been lost in the shift to industrialized food.In Twains Feast, Beahrs sets out to discover whether eight of these forgotten regional specialties can still be found on American tables, tracing Twains footsteps as he goes. Twains menu, it turns out, was also a memoir and a map. The dishes he yearned for were all connected to cherished moments in his life-from the New Orleans croakers he loved as a young man on the Mississippi to the maple syrup he savored in Connecticut, with his family, during his final, lonely years.Tracking Twains foods leads Beahrs from the dwindling prairie of rural Illinois to a six-hundred-pound coon supper in Arkansas to the biggest native oyster reef in San Francisco Bay. He finds pockets of the country where Twains favorite foods still exist or where intrepid farmers, fishermen, and conservationists are trying to bring them back. In Twains Feast, he reminds us what weve lost as these wild foods have disappeared from our tables, and what we stand to gain from their return.Weaving together passages from Twains famous works and Beahrss own adventures, Twains Feast takes us on a journey into Americas past, to a time when foods taken fresh from grasslands, woods, and waters were at the heart of American cooking....3023384Twains Feast148164https://www.gandhi.com.mx/twains-feast-9781101434819/phttps://gandhi.vtexassets.com/arquivos/ids/3843272/f5babbe7-c95a-4fef-b6ee-2a834c9ab06d.jpg?v=638385959521670000InStockMXN99999DIEbook20109781101434819_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_One young food writers search for Americas lost wild foods, from New Orleans croakers to Illinois Prairie hen, with Mark Twain as his guide.In the winter of 1879, Mark Twain paused during a tour of Europe to compose a fantasy menu of the American dishes he missed the most. He was desperately sick of European hotel cooking, and his menu, made up of some eighty regional specialties, was a true love letter to American food: Lake Trout, from Tahoe. Hot biscuits, Southern style. Canvasback-duck, from Baltimore. Black-bass, from the Mississippi.When food writer Andrew Beahrs first read Twains menu in the classic work A Tramp Abroad, he noticed the dishes were regional in the truest sense of the word-drawn fresh from grasslands, woods, and waters in a time before railroads had dissolved the culinary lines between Hannibal, Missouri, and San Francisco. These dishes were all local, all wild, and all, Beahrs feared, had been lost in the shift to industrialized food.In Twains Feast, Beahrs sets out to discover whether eight of these forgotten regional specialties can still be found on American tables, tracing Twains footsteps as he goes. Twains menu, it turns out, was also a memoir and a map. The dishes he yearned for were all connected to cherished moments in his life-from the New Orleans croakers he loved as a young man on the Mississippi to the maple syrup he savored in Connecticut, with his family, during his final, lonely years.Tracking Twains foods leads Beahrs from the dwindling prairie of rural Illinois to a six-hundred-pound coon supper in Arkansas to the biggest native oyster reef in San Francisco Bay. He finds pockets of the country where Twains favorite foods still exist or where intrepid farmers, fishermen, and conservationists are trying to bring them back. In Twains Feast, he reminds us what weve lost as these wild foods have disappeared from our tables, and what we stand to gain from their return.Weaving together passages from Twains famous works and Beahrss own adventures, Twains Feast takes us on a journey into Americas past, to a time when foods taken fresh from grasslands, woods, and waters were at the heart of American cooking....9781101434819_Penguin Publishing Grouplibro_electonico_3bb5f1b9-1131-40fd-b30e-e552f4de3549_9781101434819;9781101434819_9781101434819Andrew BeahrsInglésMéxicohttps://getbook.kobo.com/koboid-prod-public/PenguinUS-epub-427fb547-07ec-4c74-a856-52065c5970cd.epub2010-06-24T00:00:00+00:00Penguin Publishing Group