Daniel Patterson – författare
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Susan Fenimore Cooper (1813-1894), though often overshadowed by her celebrity father, James Fenimore Cooper, has recently become recognized as both a pioneer of American nature writing and an early advocate for ecological sustainability. Editors Rochelle Johnson and Daniel Patterson have assembled here a collection of ten pieces by Cooper that represent her most accomplished nature writing and the fullest articulation of her environmental principles. With one exception, these essays have not been available in print since their original appearance in Cooper''s lifetime.A portrait of her thoughts on nature and how we should live and think in relation to it, this collection both contextualizes Cooper''s magnum opus, Rural Hours (1850), and demonstrates how she perceived her work as a nature writer. Frequently her essays are models of how to catch and keep the interest of a reader when writing about plants, animals, and our relationship to the physical environment. By lamenting the decline of bird populations, original forests, and overall biodiversity, she champions preservation and invokes a collective environmental conscience that would not begin to awaken until the end of her life and century.The selections include independent essays, miscellaneous introductions and prefaces, and the first three installments from Cooper''s work of literary ornithology, "Otsego Leaves," arguably her most mature and fully realized contribution to American environmental writing. In addition to a foreword by John Elder, one of the nation''s leading environmental educators, an introduction analyzes each essay in various cultural contexts. Brief but handy textual notes supplement the essays. Perfect for nature-writing aficionados, environmental historians, and environmental activists, this collection will radically expand Cooper''s importance to the history of American environmental thought.
460 kr
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Susan Fenimore Cooper (1813-1894), though often overshadowed by her celebrity father, James Fenimore Cooper, has recently become recognized as both a pioneer of American nature writing and an early advocate for ecological sustainability. Editors Rochelle Johnson and Daniel Patterson have assembled here a collection of ten pieces by Cooper that represent her most accomplished nature writing and the fullest articulation of her environmental principles. With one exception, these essays have not been available in print since their original appearance in Cooper''s lifetime.A portrait of her thoughts on nature and how we should live and think in relation to it, this collection both contextualizes Cooper''s magnum opus, Rural Hours (1850), and demonstrates how she perceived her work as a nature writer. Frequently her essays are models of how to catch and keep the interest of a reader when writing about plants, animals, and our relationship to the physical environment. By lamenting the decline of bird populations, original forests, and overall biodiversity, she champions preservation and invokes a collective environmental conscience that would not begin to awaken until the end of her life and century.The selections include independent essays, miscellaneous introductions and prefaces, and the first three installments from Cooper''s work of literary ornithology, "Otsego Leaves," arguably her most mature and fully realized contribution to American environmental writing. In addition to a foreword by John Elder, one of the nation''s leading environmental educators, an introduction analyzes each essay in various cultural contexts. Brief but handy textual notes supplement the essays. Perfect for nature-writing aficionados, environmental historians, and environmental activists, this collection will radically expand Cooper''s importance to the history of American environmental thought.
299 kr
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230 kr
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''Mandy Aftel''s latest work with Daniel Patterson is a masterpiece on the science of cooking from an olfactory and culinary perspective through the same lens. This book is a must for any chef or cook looking to find new inspirations and a deeper understanding of the way flavours work together.'' Pratap Chahal (@thathungrychef), Flavour Bastard, Soho, London''Am counting down the days till your book arrives!'' Nigella LawsonDaniel Patterson, a chef, and Mandy Aftel, a perfumer, present a revolutionary new approach to creating delicious, original food. Aftel and Patterson are rock stars in their respective fields: Patterson has won two Michelin stars for his San Francisco restaurant Coi and numerous James Beard and other food awards, and his new path-breaking co-venture Loco''l is attracting national interest; Aftel has been profiled in the New York Times T Magazine and other publications and is constantly featured and quoted in magazines and blogs. In a world awash with cooking shows, food blogs and recipes, the art of flavour has been surprisingly neglected. The multibillion-dollar flavour industry practises its dark arts by manipulating synthetic ingredients, and home cooks are taught to wield the same blunt instruments: salt, acid, sugar, heat.But foods in their natural states are infinitely more nuanced than the laboratory can replicate - and offer far greater possibilities for deliciousness. Chef Daniel Patterson and natural perfumer Mandy Aftel are experts at orchestrating ingredients, and here they teach readers how to make the most of nature''s palette. The Art of Flavour proceeds not by rote formula but via a series of mind-opening and palate-expanding tools and concepts: using a flavour ''compass'' to find the way to transformative combinations of aromatic ingredients; pairing ingredients to make them ''bury'' (control) one another and ''lock'' (achieve an alchemy that transcends the sum of the parts); learning to deploy cooking methods for maximum effect; and the seven ''dials'' that allow a cook to fine-tune a dish. With more than sixty recipes that allow the cook to grasp each concept and put it into practice, The Art of Flavour is food for the imagination that will help cooks at any level to become flavour virtuosos in their own right.From The Flavour Bible on, flavour has been a particular focus of recent interest, but no one has Patterson''s and Aftel''s unique perspective on it, their combined expertise, or their winning blend of ideas, information, recipes and cooking and perfuming lore. The Art of Flavour is a thinking person''s cookbook that uses recipes to instil principles for creating delicious food at home, larded with fascinating information on the history and science of flavour that make it a great armchair read as well.