When the first edition of this book was published in 1957, the art of making a tipi was almost lost, even among American Indians. Since that time a tremendous resurgence of interest in the Indian way of life has occurred, resurgence due in part, at least, to the Laubins' life-long efforts at preservation and interpretation of Indian culture.As The Indian Tipi makes obvious, the American Indian is both a practical person and a natural artist. Indian inventions are commonly both serviceable and beautiful. Other tents are hard to pitch, hot in summer, cold in winter, poorly lighted, unventilated, easily blown down, and ugly to boot. The conical tipi of the Plains Indian has none of these faults. It can be pitched by one person. It is roomy, well ventilated at all times, cool in summer, well lighted, proof against high winds and heavy downpours, and, with its cheerful fire inside, snug in the severest winter weather. Moreover, its tilted cone, trim smoke flaps, and crown of poles, pres
Fresh, seasonal, vibrant cuisine
The Matthew Kenney team, always on the forefront of culinary innovation, offers up their latest techniques and approaches to raw food dining. This cookbook guides you to prepare raw foods in a contemporary, artistic manner utilizing the best ingredients. The recipes are grouped by method: found, let, sprouted, spun, dried, smoked, sealed, cured, pressed, fermented, aged, sweetened, blended, and juiced, and make soups, salads, cheeses, main courses, desserts, and drinks
Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the Today Show, the Food Network, and numerous morning and talk shows. He is the author of Everyday Raw, Everyday Raw Express, Everyday Raw Chocolate, and Everyday Raw Gourmet. Matthew splits his time between New York, California, and Maine.
Meredith Baird is an integral part of the Matthew Kenney team and the Matthew Kenney Restaurant and Academy. She is the author of Everyday Raw Detox and assisted in writing and developing recipes for Raw Chocolate, Everyday Raw Desserts, and Everyday Raw Express. She lives in Maine and Los Angeles.
Scott Winegard recently joined the Matthew Kenney team and oversees the company's kitchens in Los Angeles, Chicago, Oklahoma, and its upcoming Miami project. He has worked as a chef at Angelica Kitchen, Pure Food & Wine, Noma, and Nasturtium where his commitment to fresh, seasonal, and vibrant cuisine was highly noted.
Product details
- Paperback | 160 pages
- 197 x 254 x 14mm | 658g
- 15 Mar 2014
- Gibbs M. Smith Inc
- Layton, UT, United States
- English
- 1423630629
- 9781423630623
- 209,922
Download Plant Food (1423630629).pdf, available at ebookdownloadfree.co for free.
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