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Matt Goulding introduces you to the sprawling culinary and geographical landscape of his adoptive home, and offers an intimate portrait…
of this multifaceted country, its remarkable people, and its complex history. Fall in love with Barcelona's tiny tapas bars and modernist culinary temples. Explore the movable feast of small plates and late nights in Madrid. Join the three-thousand-year-old hunt for Bluefin tuna off the coast of Cadiz, then continue your seafood journey north to meet three sisters who risk their lives foraging the gooseneck barnacle, one of Spain's most treasured ingredients. Delight in some of the world's most innovative and avant-garde edible creations in San Sebastian, and then wash them down with cider from neighboring Asturias. Sample the world's finest acorn-fed ham in Salamanca, share in the traditions of cave-dwelling shepherds in the mountains beyond Granada, and debate what constitutes truly authentic paella in Valencia. Grape, Olive, Pig reveals hidden gems and enduring delicacies from across this extraordinary country, contextualizing each meal with the stories behind the food in a cultural narrative. Whether you've visited Spain or have only dreamed of bellying up to its tapas bars, Grape, Olive, Pig will wake your imagination, rouse your hunger, and capture your heart
"A rallying cry in the age of climate change." —Robert Redford An environmental clarion call, told through bestselling author David…
Gessner's wilderness road trip inspired by America's greatest conservationist, Theodore Roosevelt. "Leave it as it is," Theodore Roosevelt announced while viewing the Grand Canyon for the first time. "The ages have been at work on it and man can only mar it." Roosevelt's rallying cry signaled the beginning of an environmental fight that still wages today. To reconnect with the American wilderness and with the president who courageously protected it, acclaimed nature writer and New York Times bestselling author David Gessner embarks on a great American road trip guided by Roosevelt's crusading environmental legacy. Gessner travels to the Dakota badlands where Roosevelt awakened as a naturalist; to Yellowstone, Yosemite and the Grand Canyon where Roosevelt escaped during the grind of his reelection tour; and finally, to Bears Ears, Utah, a monument proposed by Native Tribes that is embroiled in a national conservation fight. Along the way, Gessner questions and reimagines Roosevelt's vision for today. As Gessner journeys through the grandeur of our public lands, he tells the story of Roosevelt's life as a pioneering conservationist, offering an arresting history, a powerful call to arms, and a profound meditation on our environmental future
"Open-hearted and buoyant, the book weaves together her hands-on experiences in Europe and introduces us to a rich cast of…
people who make, sell and care about these traditions." —Jenny Linford, author of The Missing Ingredient In this delightful tour of France, England, and Italy, YouTube star Katie Quinn shares the stories and science behind everyone's fermented favorites—cheese, wine, and bread—along with classic recipes. Delicious staples of a great meal, bread, cheese, and wine develop their complex flavors through a process known as fermentation. Katie Quinn spent months as an apprentice with some of Europe's most acclaimed experts to study the art and science of fermentation. Visiting grain fields, vineyards, and dairies, Katie brings the stories and science of these foods to the table, explains the process of each craft, and introduces the people behind them. What will keep readers glued to the book like a suspense novel is Katie's personal journey as an expat discovering herself abroad; Katie's vulnerability will turn readers into fans, and they'll finish the book feeling like they're her best friends, trusted with her innermost revelations. In England, Katie becomes a cheesemonger at Neal's Yard Dairy, London's preeminent cheese shop—the beginning of a journey that takes her from a goat farm in rural Somerset to a nationwide search for innovating dairy gurus. In Italy, Katie offers an inside look at Italian winemaking with the Comellis at their family-owned vineyard in Northeast Italy and witnesses the diversity of vintners as she makes her way around Italy. In France, Katie meets the reigning queen of bread, Apollonia Poilâne of Paris' famed Poilâne Bakery, apprentices at boulangeries in Paris learning the ins and outs of sourdough, and travels the country to uncover the present and future of French bread. Part artisanal survey, part travelogue, and part cookbook, Cheese, Wine, and Bread is an outstanding gastronomic tour for foodies, cooks, artisans, and armchair travelers alike. Supplemental enhancement PDF accompanies the audiobook