Andrea Chesman
Autore di The Roasted Vegetable
Sull'Autore
Andrea Chesman is a food writer and cookbook author who has published widely on the subject of vegetable cooking. She has written for Vegetarian Times, Fine Cooking, Food Wine, Eating Well, Cooking Light, and Organic Gardening. Among her other books are Serving Up the Harvest, Recipes from the Root mostra altro Cellar, and The New Vegetarian Grill, a James Beard Cookbook Award nominee. She lives with her family in Vermont. mostra meno
Fonte dell'immagine: Andrea Chesman (taken by Natalie Stultz)
Opere di Andrea Chesman
Pickles and Relishes: From Apples to Zucchinis, 150 recipes for preserving the harvest (1983) 83 copie
The Pickled Pantry: From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys & More (2012) 75 copie
The New Vegetarian Grill, Revised Edition: 250 Flame-Kissed Recipes for Fresh, Inspired Meals (2008) 47 copie
Mom's Best One-Dish Suppers: 101 Easy Homemade Favorites, as Comforting Now as They Were then (2005) 43 copie
Back to Basics: Traditional Kitchen Wisdom: Techniques and Recipes for Living A Simpler, More Sustainable Life (Back to… (2010) 38 copie
250 Treasured Country Desserts: Mouthwatering, Time-honored, Tried & True, Soul-satisfying, Handed-down Sweet Comforts (2009) 26 copie
Mom's Best Crowd-Pleasers: 101 No-fuss Recipes for Family Gatherings, Casual Get-togethers & Surprise Company (2006) 16 copie
The Inventive Yankee: From Rockets to Roller Skates, 200 Years of Yankee Inventors and Inventions (1989) 5 copie
Simply Healthful Skillet Suppers: Delicious New Low-Fat Recipes (Simply Healthful Cookbook Series) (1994) 2 copie
The roasted vegetable 1 copia
Opere correlate
Don't Throw It, Grow It!: 68 windowsill plants from kitchen scraps (2008) — Indexer, alcune edizioni — 172 copie
Etichette
Informazioni generali
- Data di nascita
- 20th Century
- Sesso
- female
- Nazionalità
- USA
- Luogo di residenza
- Vermont, USA
Utenti
Recensioni
Liste
Storey (2)
Potrebbero anche piacerti
Autori correlati
Statistiche
- Opere
- 28
- Opere correlate
- 1
- Utenti
- 1,321
- Popolarità
- #19,459
- Voto
- 3.7
- Recensioni
- 13
- ISBN
- 60
- Lingue
- 1
If there is anything that we know for sure it is that the science of food and health is changing rapidly and that what we know and knew are probably wrong. Look at what happened with coconut oil in Aug 2018. Yet Storey editors have not dissuaded Andrea Chesman, who has no health credentials whatsoever, from larding her book with polemics on fats in the diet. She cites no peer reviewed research, trots out the common conspiracy theories, does not accept that science is iterative, knows little about alternative cultural preferences (especially for "rancid" fats) and spouts her own personal truths at length. Allowing Ms Chesman this exposure to future embarrassment is unconscionable behavior on the part of editors, especially as the rant is pointless. No one who avoids animal fat will ever open the book. The photos would make vegetarians swoon.
The discussion of caul fat is just wrong. Ms Chesman (or perhaps her editor) does not seem to know what a ruminant is and how ruminant digestion works. Several times pigs are included in sentences about ruminants.
The text (of the ARC anyway) is a choppy in places and could use some rearrangement of paragraphs. As usual with Storey, the ARC is prepared with horrible fonts that may or may not be changed in the final version. (Story releases their books for review as long as 9 months before the publication date and does not send reviewers notifications of changes to the text or layout.)
The cookery part is stunningly good in a Mrs. Beetonly sort of way, but taken as a whole experience, the book falls short.
I received a review copy of "The Fat Kitchen: How to Render, Cure and Cook with Lard, Tallow and Poultry Fat" by Andrea Chesman (Storey) through NetGalley.com.… (altro)