The organization Slow Food—meant to stand as the antithesis to "fast food"—dedicates itself to artisanal and traditional foods. Kummer's history of the organization ably chronicles its growth from a protest against installation of a McDonald's in Rome in to its current focus on the Ark, "a directory of endangered foods around the world that members rescue by enjoying them. Kummer then offers simple, homespun recipes, and proposes that through each one, the homecook can learn "how to imprint that taste on your own dishes.
And while the recipes from America don't always focus on local ingredients, they do embrace the spirit of Slow Food.
Ali Macalady reviews Safe Food by Marion Nestle and The Pleasures of Slow Food by Corby Kummer
This is a noble and handsome effort. Forecast: This book looks wonderful, and the organization Slow Food is highly popular with foodies these days, but lack of a distinct tie-in to the group on the cover such as the easily recognized Slow Food snail may confuse followers. View Full Version of PW. Organic Marin. Tim Porter. Speedy Publishing. Simply Truffles.
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Patricia Wells. A Platter of Figs and Other Recipes. David Tanis. Home Brewing For Beginners. Juan Valdez. How to Greet the Queen. Caroline Taggart. Cooking with Honey.
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The Pleasures of Slow Food: Celebrating Authentic Traditions, Flavors, and Recipes by Corby Kummer
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Maryjo Koch. The Missing Ingredient. Jenny Linford. Milly White. The Book of Cheese.
Liz Thorpe. Poor Girl Gourmet.
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