By Mark Kurlansky
“Every as soon as in awhile a author of specific abilities takes a clean, likely unbelievable thought and seems a booklet of natural delight.” That’s how David McCullough defined Mark Kurlansky’s Cod: A Biography of the Fish that modified the World, a piece that exposed how a meal could be as vital because it is fit to be eaten. Salt: an international History, its successor, did a similar for a seasoning, and proven Kurlansky as one in all our so much erudite and interesting nutrition authors. Now, the winner of the James Beard Award for Excellence in nutrition Writing stocks a different number of “choice cuts” through others, as he leads us on a mouthwatering culinary journey world wide and during background and tradition from the 5th century B.C. to the current day.
Choice Cuts positive factors greater than 200 items, from Cato to Cab Calloway. listed here are essays through Plato at the paintings of cooking . . . Pablo Neruda on french fries . . . Alice B. Toklas on killing a carp . . . M. F. okay. Fisher at the virility of Turkish muffins . . . Alexandre Dumas on espresso . . . W. H. Auden on Icelandic nutrition . . . Elizabeth David at the downward march of English pizza . . . Claude Lévi-Strauss on “the inspiration of rotten” . . . James Beard on scrambled eggs . . . Balzac, Virginia Woolf, E. M. Forster, Chekhov, and plenty of different recognized gourmands and gourmets, comprehensive chefs, or simply undeniable starving writers at the passions of food.
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Extra resources for Choice Cuts: A Savory Selection of Food Writing from Around the World and Throughout History
Everyone here has a stake in welcoming this baby. On Stanton Street, it’s what they do. This sense that children are to be cherished is everywhere. Everyone talks about the kids, even those who aren’t parents. At this evening’s Soup Night, those with grown children fall to reminiscing about the days their children were young and all played together. Someone comments how things seem to come in waves — there’s a group of young children, then they grow up and before you know it there’s a new crop.
Serves 6 7 ounces andouille or other smoked sausage 1 tablespoon olive oil 1 cup chopped onion ½ cup diced carrots ½ cup diced celery 6 cups reduced-sodium chicken broth 1 (16-ounce) bag frozen corn kernels 2 ounces uncooked wild rice 1 sprig fresh thyme 1 bay leaf ¾ cup half-and-half 2 tablespoons minced fresh flatleaf parsley Salt Make ahead? Complete through step 4; or stop at step 3, depending on your time availability. Refrigerate, reheat, and complete the recipe. For large crowds: Suzy routinely makes twice this amount, for 12 servings.
Serves 6–8 3 tablespoons canola oil 8 boneless, skinless chicken thighs, cut into bite-size pieces 3 pounds boneless pork, cut into 1-inch pieces 1 onion, diced 3 garlic cloves, smashed 4 cups chicken broth 10 whole dried guajillo chiles 5 (15-ounce) cans hominy, drained 1 tablespoon fresh oregano, chopped, or 1 teaspoon dried Garnishes Lime wedges • Shredded cabbage • Thinly sliced radishes • Tortilla chips • Sliced jalapeños Note: Ann adds, “These garnishes are traditional with pozole. ” 1. Heat the oil in a soup pot over mediumhigh heat.