Massimo Montanari's Let the Meatballs Rest: And Other Stories about Food and PDF

By Massimo Montanari

ISBN-10: 0231527888

ISBN-13: 9780231527880

Recognized for his idiosyncratic, pleasing investigations into culinary perform, Massimo Montanari turns his hungry eye to the phenomenon of nutrition tradition, meals lore, cooking equipment, and consuming conduct all through heritage. An impossible to resist buffet of 1 hundred concise and interesting essays, this assortment presents stimulating meals for suggestion for these serious about one in every of life’s such a lot primary pleasures.

Focusing at the choice, training, and mythology of nutrients, Montanari traverses such matters because the prestige of the pantry over
the centuries, a number of the options of cooking deployed by means of people through the years, the gastronomy of famine, the technology of flavors, the altering features of convivial rituals, the customs of the desk, and the ever-evolving identification of meals. He exhibits that cooking is not just a decisive a part of our cultural background but in addition communicates crucial information regarding our fabric and highbrow selves. From the discovery of simple bread-making to chocolate’s received recognition for decadence, Montanari positions nutrients tradition as a lens by which we will plot alterations in historic values and social and fiscal traits. Even the biblical tale of Jacob procuring Esau’s birthright for a bowl of lentils is a textual content jam-packed with crucial that means for Montanari, representing human civilization’s all-important shift from a looking to an agrarian society. Readers of all backgrounds will take pleasure in those delectable insights and their effortless intake in a single companionable quantity.

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Extra resources for Let the Meatballs Rest: And Other Stories about Food and Culture

Sample text

Reserve. 3. Clean the frisée by removing the bottom and trimming off the dark green outer leaves. Cut into smaller pieces and wash in very cold water. Spin dry in a salad spinner or pat dry with paper towels. Reserve for service. 36 CLUB CUISINE 4. Remove the leaves from one of the prepared 7. To make the dressing, place the vinegar artichokes. Pat dry with paper towels. in a small bowl with a pinch of salt and pepper. Whisking constantly, slowly add ¾ cup of the oil from the olive oil tomatoes to form an emulsion.

1. Remove all fat and sinew from the steaks. Combine the steak seasoning and cinnamon. Gently rub into both sides of meat and reserve for service.

1. Heat the soup to at least 165°F. 2. Gently heat the duck in the oven until warmed through. 3. Divide the soup evenly among 4 heated 5. Remove the duck legs from the fat and gently remove the meat from the bones. Place the meat into a container and cover with the fat. Store in the refrigerator; the confit will keep for several weeks if covered by fat. P E C A N S Y RU P 1. In a stainless-steel saucepan, bring the sugar and water to a boil over medium heat. When the sugar is dissolved, add the pecans and maple flavoring, reduce the heat to low, and allow the pecans to simmer for 3 minutes.

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Let the Meatballs Rest: And Other Stories about Food and Culture by Massimo Montanari


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