Andrea Chesman
Autor de The Roasted Vegetable
Sobre El Autor
Andrea Chesman is a food writer and cookbook author who has published widely on the subject of vegetable cooking. She has written for Vegetarian Times, Fine Cooking, Food Wine, Eating Well, Cooking Light, and Organic Gardening. Among her other books are Serving Up the Harvest, Recipes from the Root mostrar más Cellar, and The New Vegetarian Grill, a James Beard Cookbook Award nominee. She lives with her family in Vermont. mostrar menos
Créditos de la imagen: Andrea Chesman (taken by Natalie Stultz)
Obras de Andrea Chesman
Pickles and Relishes: From Apples to Zucchinis, 150 recipes for preserving the harvest (1983) 83 copias
The Pickled Pantry: From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys & More (2012) 75 copias
The New Vegetarian Grill, Revised Edition: 250 Flame-Kissed Recipes for Fresh, Inspired Meals (2008) 47 copias
Mom's Best One-Dish Suppers: 101 Easy Homemade Favorites, as Comforting Now as They Were then (2005) 43 copias
Back to Basics: Traditional Kitchen Wisdom: Techniques and Recipes for Living A Simpler, More Sustainable Life (Back to… (2010) 37 copias
250 Treasured Country Desserts: Mouthwatering, Time-honored, Tried & True, Soul-satisfying, Handed-down Sweet Comforts (2009) 25 copias
Mom's Best Crowd-Pleasers: 101 No-fuss Recipes for Family Gatherings, Casual Get-togethers & Surprise Company (2006) 16 copias
The Inventive Yankee: From Rockets to Roller Skates, 200 Years of Yankee Inventors and Inventions (1989) 5 copias
Simply Healthful Skillet Suppers: Delicious New Low-Fat Recipes (Simply Healthful Cookbook Series) (1994) 2 copias
The roasted vegetable 1 copia
Obras relacionadas
Don't Throw It, Grow It!: 68 windowsill plants from kitchen scraps (2008) — Indexer, algunas ediciones — 172 copias
Etiquetado
Conocimiento común
- Fecha de nacimiento
- 20th Century
- Género
- female
- Nacionalidad
- USA
- Lugares de residencia
- Vermont, USA
Miembros
Reseñas
Listas
Storey (2)
También Puede Gustarte
Autores relacionados
Estadísticas
- Obras
- 28
- También por
- 1
- Miembros
- 1,304
- Popularidad
- #19,682
- Valoración
- 3.7
- Reseñas
- 13
- ISBNs
- 60
- Idiomas
- 1
If there is anything that we know for sure it is that the science of food and health is changing rapidly and that what we know and knew are probably wrong. Look at what happened with coconut oil in Aug 2018. Yet Storey editors have not dissuaded Andrea Chesman, who has no health credentials whatsoever, from larding her book with polemics on fats in the diet. She cites no peer reviewed research, trots out the common conspiracy theories, does not accept that science is iterative, knows little about alternative cultural preferences (especially for "rancid" fats) and spouts her own personal truths at length. Allowing Ms Chesman this exposure to future embarrassment is unconscionable behavior on the part of editors, especially as the rant is pointless. No one who avoids animal fat will ever open the book. The photos would make vegetarians swoon.
The discussion of caul fat is just wrong. Ms Chesman (or perhaps her editor) does not seem to know what a ruminant is and how ruminant digestion works. Several times pigs are included in sentences about ruminants.
The text (of the ARC anyway) is a choppy in places and could use some rearrangement of paragraphs. As usual with Storey, the ARC is prepared with horrible fonts that may or may not be changed in the final version. (Story releases their books for review as long as 9 months before the publication date and does not send reviewers notifications of changes to the text or layout.)
The cookery part is stunningly good in a Mrs. Beetonly sort of way, but taken as a whole experience, the book falls short.
I received a review copy of "The Fat Kitchen: How to Render, Cure and Cook with Lard, Tallow and Poultry Fat" by Andrea Chesman (Storey) through NetGalley.com.… (más)