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In THE GOURMET PAPER MAKER, veteran paper artist, Ellaraine Lockie, details a revolutionary yet simple technique for creating original handmade papers out of banana peels, asparagus ends, melon rinds, and more.
Papermaking is truly a craft for everybody – it is accessible, sustainable and enjoyable for all ages. This book is a step-by-step guide for everyone who wants to make paper at home or in a classroom setting. With clear instructions and over 140 photos, it explains how to make a range of paper from simple sheets to three-dimensional objects. Topics covered include advice on materials and equipment; getting started; adding colour; embellishing and personalizing your paper and exploring the various papermaking techniques. This is an invaluable and handy guide to this wonderful craft first invented by the Chinese in the first century CE.
WET was one of the seminal avant-garde magazines of the 1970s. Matt Groening and others got their start here.
Make stunning handmade papers using materials & equipment found in your own kitchen! Papers made from fruit & vegetable fibers are truly unique, with intriguing textures, colors, & variations. Here, veteran paper artist Ellaraine Lockie details a revolutionary yet simple technique for creating original handmade papers out of banana peels, asparagus ends, melon rinds, & more. The easy to follow directions are environmentally friendly -- no harsh chemicals. The book includes embellishing techniques, such as embedding, marbling, watermarking & sun-printing; & ideas for adding interest & texture with flowers, leaves, yarn, & other materials. Beautifully designed! Stunning color photos.
Step-by-step instructions for creating papier-mâché monstrosities and expanding the limits of your imagination, from the author of Paper Mache Dragons Celebrated monster-making master Dan Reeder is at it again—helping others to let out their inner monsters! All that’s needed are a few simple materials and a wild imagination. Reeder guarantees success if the tried-and-tested, goof-proof how-to steps in this humorous read are followed. But there’s more—he’s also giving away all of his secrets for creating ghoulish monster elements such as jaws, claws, horns, scales, webbing, tentacles, eyeballs, fingers, toes, gnarly hands and feet, and even perfect drool! Learn how to make a basic monster and you’ll be well on your way to creating more hideous creatures, beasts, dragons, and whatever else your dark side can think of! “I’m not one to argue that the world doesn’t need more monsters, be they made of papier and/or cloth mâché, as demonstrated in Dan’s entertaining new book, or flesh and blood, as demonstrated by the one standing behind you right now.” —Gary Larson, creator, Far Side “For lovers of the truly grotesque, Reeder provides detailed photo instructions for large figures constructed of clothes hangers, newspaper, and glue. Cloth skin, teeth, and slathered-on paint finish them off. The toothy dragons are particularly effective.” —School Library Journal
Fine dining and the accolades of Michelin stars once meant chandeliers, white tablecloths, and suited waiters with elegant accents. The stuffy attitude and often scant portions were the punchlines of sitcom jokes—it was unthinkable that a gourmet chef would stoop to plate a burger or a taco in his kitchen. And yet today many of us will queue up for a seat at a loud, crowded noodle bar or eagerly seek out that farm-to-table restaurant where not only the burgers and fries are organic but the ketchup is homemade—but it’s not just us: the critics will be there too, ready to award distinction. Haute has blurred with homey cuisine in the last few decades, but how did this radical change happen, and what does it say about current attitudes toward taste? Here with the answers is food writer Alison Pearlman. In Smart Casual:The Transformation of Gourmet Restaurant Style in America, Pearlman investigates what she identifies as the increasing informality in the design of contemporary American restaurants. By design, Pearlman does not just mean architecture. Her argument is more expansive—she is as interested in the style and presentation of food, the business plan, and the marketing of chefs as she is in the restaurant’s floor plan or menu design. Pearlman takes us hungrily inside the kitchens and dining rooms of restaurants coast to coast—from David Chang’s Momofuku noodle bar in New York to the seasonal, French-inspired cuisine of Alice Waters and Thomas Keller in California to the deconstructed comfort food of Homaro Cantu’s Moto in Chicago—to explore the different forms and flavors this casualization is taking. Smart Casual examines the assumed correlation between taste and social status, and argues that recent upsets to these distinctions have given rise to a new idea of sophistication, one that champions the omnivorous. The boundaries between high and low have been made flexible due to our desire to eat everything, try everything, and do so in a convivial setting. Through lively on-the-scene observation and interviews with major players and chefs, Smart Casual will transport readers to restaurants around the country to learn the secrets to their success and popularity. It is certain to give foodies and restaurant-goers something delectable to chew on.
· Learn the history and techniques of the ancient art of marbling paint · A modern guide to create more than 30 colorful and intricate marbling patterns · Includes step-by-step interactive workbook · Practice techniques for stone, get-gal, non-pareil, and chevron designs and their advanced variations · Transfer your marbled designs on a variety of materials for home décor, stationery, textiles, and other possibilities · Author is one of 20 marbling masters in the world, Heather Fletcher
Includes reports of annual conferences held by various trade federations.
Vermont-based master butcher Cole Ward delivers a comprehensive guide to whole-animal butchery that goes beyond conventional "do-it-yourself" books and takes readers inside the world of truly sustainable meat production. The Gourmet Butcher's Guide to Meat demystifies the process of getting meat to the table, and its wide scope will be welcome to those who not only wish to learn the rudiments of butchery, but also want to understand how meat animals are raised, slaughtered, and marketed in a holistic system that honors both animals and consumers. Written in Cole's unique voice of humor and simplicity, the book celebrates the traditional art of culinary butchery, introducing readers to stand-out butchers in America and Europe as well as a diverse group of farmers committed to raising the very best animals with respect. The many methods of raising and finishing meat animals are clearly and thoroughly explained and compared, and sensitive issues like hormone and antibiotic use in meat production are assessed. Readers will learn all the terminology associated with meat and butchery, as well as the complexities of meat grading, carcass yield, marbling scores, and issues with inspection. Also included are recipes, a detailed glossary, and more information on: * The real definition, work, and role of a culinary butcher; * The history and tradition of butchery; * Meat: selecting your breed, grading and aging, tenderness, storing; and reheating; * How meat gets to the table: farmers, slaughtering methods, stress, and animal welfare, the role of meat inspectors, cut sheets, what's legally allowed/not allowed when purchasing meat for further processing, keeping integrity in the local meat movement; * Understanding the commercial meat food chain and recognizing deceptive practices; * Processing your own meat: what you'll need, tools, safety, prep; * Beef: domestication, terminology, how cows work, raising methods (grass, grain, etc.), meat-safety issues, hormone growth implants, antibiotics and feed additives, carcass yield and marbling scores, and a partial list of beef breeds; * Cutting up a beef forequarter and hindquarter; * Pork: domestication, terminology, raising methods, grading and inspection, and a partial list of pork breeds; * Cutting up a side of pork; * Sheep: domestication, terminology, raising methods, and a partial list of meat breeds; * Cutting up a whole lamb; * Chicken: domestication, terminology, how to cut up a whole chicken; * How to make sausages; * Value-added products: what they are and how they can help increase your bottom li≠ * Your own butcher shop: size, equipment, display, marketing; * A better way of thinking about meat: a holistic overview and some conclusions. History buffs will delight in the chapter that traces the roots of butchery from pre-history to modern times, and meat shoppers will welcome Cole's description of what goes on behind the scenes at meat markets large and small. And, of course, new or aspiring butchers will find a well-illustrated slideshow on CD (included in the back of the book) with over 800 images on cutting up a side of beef, a side of pork, and whole lamb and chicken in more detail than is offered in any other book on the subject. Sure to be the ultimate resource on the subject of gourmet butchery, this book will change the conversation and help bring back a traditional art that is in jeopardy, but increasingly important in the local-food and ecological-agriculture movement.
NEW YORK TIMES BESTSELLER • “A delicious insider account of the gritty, glamorous world of food culture.”—Vanity Fair In this “poignant and hilarious” (The New York Times Book Review) memoir, trailblazing food writer and beloved restaurant critic Ruth Reichl chronicles her groundbreaking tenure as editor in chief of Gourmet. A BEST BOOK OF THE YEAR: Real Simple, Good Housekeeping, Town & Country When Condé Nast offered Ruth Reichl the top position at America’s oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone’s boss. Yet Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no? This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. Readers will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl’s leadership, transformed stately Gourmet into a cutting-edge publication. This was the golden age of print media—the last spendthrift gasp before the Internet turned the magazine world upside down. Complete with recipes, Save Me the Plums is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams—even when she ends up in a place she never expected to be.