Andrea Chesman
Autor(a) de The Roasted Vegetable
About the Author
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 mais Cellar, and The New Vegetarian Grill, a James Beard Cookbook Award nominee. She lives with her family in Vermont. mostrar menos
Image credit: 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 cópias
The Pickled Pantry: From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys & More (2012) 75 cópias
The New Vegetarian Grill, Revised Edition: 250 Flame-Kissed Recipes for Fresh, Inspired Meals (2008) 46 cópias
Mom's Best One-Dish Suppers: 101 Easy Homemade Favorites, as Comforting Now as They Were then (2005) 43 cópias
Back to Basics: Traditional Kitchen Wisdom: Techniques and Recipes for Living A Simpler, More Sustainable Life (Back to… (2010) 37 cópias
250 Treasured Country Desserts: Mouthwatering, Time-honored, Tried & True, Soul-satisfying, Handed-down Sweet Comforts (2009) 25 cópias
Mom's Best Crowd-Pleasers: 101 No-fuss Recipes for Family Gatherings, Casual Get-togethers & Surprise Company (2006) 16 cópias
The Inventive Yankee: From Rockets to Roller Skates, 200 Years of Yankee Inventors and Inventions (1989) 5 cópias
Simply Healthful Skillet Suppers: Delicious New Low-Fat Recipes (Simply Healthful Cookbook Series) (1994) 2 cópias
The roasted vegetable 1 exemplar(es)
Associated Works
Don't Throw It, Grow It!: 68 windowsill plants from kitchen scraps (2008) — Indexer, algumas edições — 172 cópias
Etiquetado
Conhecimento Comum
- Data de nascimento
- 20th Century
- Sexo
- female
- Nacionalidade
- USA
- Locais de residência
- Vermont, USA
Membros
Resenhas
Listas
Storey (2)
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Associated Authors
Estatísticas
- Obras
- 28
- Also by
- 1
- Membros
- 1,304
- Popularidade
- #19,682
- Avaliação
- 3.7
- Resenhas
- 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.… (mais)