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The Pleasures of Slow Food: Celebrating Authentic Traditions, Flavors, and Recipes
by: Eric Schlosser, Corby Kummer, Susie Cushner

Used Price: $4.98
Third Party New Price: $10.56

Binding: Hardcover
Format: Bargain Price
Number Of Items: 1
Number Of Pages: 176
Publication Date: October 31, 2002
Sales Rank: 1308459

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Editorial Review:

Product Description:
In a world increasingly dominated by fast food, The Pleasures of Slow Food celebrates heritage recipes, artisan traditions, and the rapid evolution of a movement to make good food a part of everyday life. Slow Food is defined by how it s made: if it s allowed to ripen before it s harvested, prepared by hand and enjoyed among friends, it s Slow Food. It s a philosophy, a way to farm, a way to cook...a way to live. It s also the name of a 65,000-strong international movement, numbering among its members some of the most distinguished names in the food world. The Pleasures of Slow Food showcases over 60 recipes from the world s most innovative chefs for dishes that feature local handmade ingredients and traditional cooking methods. Premier food writer Corby Kummer also profiles Slow Food s luminaries, such as Italian cheese maker Roberto Rubino and Canadian Karl Kaiser, who makes sweet ice-wine. Pairing fantastic recipes with engaging stories, The Pleasures of Slow Food brings the best of the food world to the kitchen table.

Amazon.com Review:
As its name suggests, the Slow Food movement, founded in Italy, is dedicated to preserving and promoting traditional foodways--to protecting artisanal food producers and the pleasures of eating well. Corby Kummer's The Pleasures of Slow Food introduces readers to the movement and its goals, while acquainting them with some of the producers worldwide who embody its spirit and objectives. Thus we meet the likes of Cindy and David Meyers, whose Vermont dairy makes exceptional cheeses, and Germany's Torshen Kramer, producer of fine cured meats and sausages. The artisans also share with Kummer the stories of their work (of their early cheese-making efforts Cindy Meyers says, 'The bleu wouldn't turn blue ... I buried a lot of cheese in the manure pile').

Most excitingly, perhaps, Kummer has included 40 recipes from chefs and everyday cooks whose approach to food and cooking also represents the Slow Food ideal, and in this Kummer has excelled. Not meant for weekday cooking, but easily doable if, in line with the Slow Food ideal, people will put aside time to produce truly gratifying food, the recipes are hits that just keep on coming. Whether it's a simple Chicken Cacciatore with Baked Potatoes from the Piedmontese farm of Elena Rovera; Fried Plantains with Chipotle Ketchup, courtesy of Steve Johnson at the Blue Room restaurant in Cambridge, Massachusetts; an extraordinary lamb stew from master chef Daniel Boulud; or Alice Waters's caramelized Apricot Tart, the recipes are universally superb. With an introduction by Eric Schlosser, author of Fast Food Nation, and marvelous color photos by Susie Cushner, the oversize book offers a thoughtful introduction to the movement, as well as culinary thrills to those willing to take it slow. --Arthur Boehm

Customer Reviews

Average Rating: out of 5 stars

Rating:

- frank bruno
this book is a waste. the few simple recipes can be found in any monthly food magizine for alot less money. at best they are not even correct. example pg, 128 has you soaking dried cod for 1 hour. I can make many italian jokes about the procedure in the book. but cod, normally is soaked three days. unless you like a mouth full of pure salt with cardboard. of the more then 300 books I own this is the worst.

Rating:

- Very Good Essay on Slow Food. Little use as a cookbook
`The Pleasures of Slow Food' is edited by Atlantic Monthly editor Corby Kummer in that the half of the book contains recipes collected from European and American chefs prominent in the Slow Food movement. The first thirty pages of the book are taken up by a preface written by the founder of the Slow Food movement, Carlo Petrini, a Foreword written by Atlantic Monthly colleague (and author of the best-selling `Fast Food Nation') Eric Schlosser, and with an essay by the author on a description of the history and activities of the Slow Food organization. Eleven (11) essays take up the next fifty pages on various artisinal food producers. After the recipes is a very nice two-page table of contacts for the Slow Food movement in Europe and the United States and for contributors to this book.

The most important question to a prospective purchaser of this volume is `Do I want to shell out $40 for a collection ... Read More

Rating:

- join slow food usa
I recommend this book to anyone who is worried about the unhealthy dominance of fast food and global agribusiness in the world today. This beautiful tomb, while not sponsored by Slow Food, heighlights a number of families around the world, who are sustaining the production of foods that give us choice in the marketplace, and a foothold against those who produce products that look great , ship well but are without taste.

Bravo, Atlantic Monthly for promoting this most profound Slow Food movement that is reawakening us to the politics and business of food. Buy this book, look at slowfood.com, and buy locally grown and artisan foods .

Rating:

- Well-written (and beautiful) book on important movement
I think that "The Pleasures of Slow Food" is a remarkable book with something for everyone. You can enjoy the engaging stories of farmers, food artisans and cultural preservationists from around the world, written in Kummer's delightful manner. Alternatively you can relish in the sheer beauty of the photography. It's even a cookbook if you want to try the recipes of world reknown chefs. But what I liked best was the understanding I gained from it about the Slow Food movement. I'd never heard of it before. When I bought the book I thought it just referred to slow cooking. Instead it is a truly important effort that combines the fight against the loss of traditional ways of growing and preparing foods (as big business assumes more and more control of agriculture) with the desire for healthy, realistic (and delicious) alternatives to a fast food, high fat diet. Who knew you could join a movement that was both making ... Read More

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