Comfort me with offal : Ruth Bourdain's guide to gastronomy / Ruth Bourdain.

ISBN:

9781449427481

Title:

Author:

Bourdain, Ruth

Personal Author:

Bourdain, Ruth

Publication Information:

Kansas City : Andrews McMeel Pub., c2012.

Physical Description:

xv, 192 p. : ill. ; 23 cm.

General Note:

"This book is a parody of Comfort me with apples : more adventures at the table, Ruth Reichl's book about her adventures cooking and eating (and more) with the great chefs of the world"--T.p. verso.

Contents:

Machine generated contents note: ch. 1 A Brief History of Gastronomy -- "Ruthie & Julia" -- The History of Gastronomy: A Time Line -- ch. 2 Carniwhores, Gastrosexuals, and Curd Nerds: A Field Guide to the Modern Foodie -- "A Brave New World" -- A Field Guide to the Modern Foodie -- ch. 3 Navigating the Edible Industrial Complex -- "El Bulli Death Trip" -- The Rise of the Celebrity Chef -- So You "Want to Be a...Celebrity Chef -- Trend Mapping: A Food Trend's Journey -- Breastaurants: Boom or Bust? -- How to Read a Restaurant Review -- So You Want to Be a... Restaurant Critic -- Deciphering the Menu -- How to Deal with Waiters -- Etiquette Points: The Art of Eating with Others -- Restaurant-Speak Decoded -- Culinary Travels: "That's Not My Risotto" and Other Local Food Idioms -- How to Survive a Vegan Apocalypse -- ch. 4 The Gastronomical Me -- "A Zest for Life" -- Food 101: Introduction to Culinary Anatomy --

Contents note continued: Exercising Your Palate: Five Simple Techniques to Bulk Up Your Taste Buds -- So You Want to Be a...Food Memoirist -- Culinary Code: A Guide to Food Acronyms -- Mind, Body, Palate: Gastro-Yoga with Rick Bayless -- The Joy of Cooking: A Culinary Kama Sutra -- The Art of Getting Gastrostoned -- On Parenting: Raising a Gastronome -- A Basic Guide to Portion Size -- Me, MyPlate, and I -- ch. 5 Matters of Taste -- Lessons in food and flavor, from cheese to chocolate, herbs, and meat "Down and Out in London" -- Cup This: How to Taste Coffee -- Cutting the Cheese -- All about Meat -- Herbs for Seasoning and for Smoking -- Pasta 2.0: New Pasta Shapes -- So You Want to Be a...Hipster Butcher -- Food-Safety Checklist -- Holiday Cooking Tips: Be a Master Baster -- Orgasmic Chocolate: From Foreplay to Climax -- You Are What You Eat -- Should You Eat That Chicken? A Decision-Making Flowchart -- ch. 6 The World of Wine and Spirits --

Contents note continued: The essentials of tasting wine and spirits, understanding the language of wine-speak, and pairing wine with food "How I Learned to Stop Worrying and Love Hedonistic Fruit Bombs" -- How to Taste a Glass of Wine -- An Introduction to Wine-Speak -- Wine Words: A Cheat Sheet -- The Art of Wine Pairing -- So You Want to Be a...Wine Critic -- That's the Spirit: A Guide to the Hard Stuff -- Some Sex on the Beach Variations -- Cocktail Lingo: A Cheat Sheet.

Personal Subject:

Reichl, Ruth-Parodies, imitations, etc.

Subject Term:

Gastronomy -- Humor.

Cooks -- Humor.

Restaurants -- Humor.

Format:

Books

Publication Date:

2012

Publication Information:

Kansas City : Andrews McMeel Pub., c2012.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.013 BOU	Book	1	Standard shelving location	Searching... Unknown

Bound With These Titles

On Order

Summary

The definitive manual for eating, drinking, and fondling food from the James Beard Award-winning Twitter sensation, Ruth Bourdain.

Twitter sensation and culinary mash-up Ruth Bourdain, winner of the 2011 James Beard Foundation Award for Humor, is your personal guide on this culinary adventure, sharing a wealth of knowledge acquired through years in restaurant kitchens, experimentation with food porn, smoking tangerine zest, and an unfortunate incident involving a durian. Along the way, Comfort Me with Offal features vivid and fascinating personal stories from Ruth Bourdain's extraordinary life in food, including appearances from many of the world's most renowned chefs.

Not since Jean Anthelme Brillat-Savarin's landmark The Physiology of Taste has there been a more comprehensive guide to the world of food and wine. From food history to dining etiquette to matters of taste, this practical handbook offers the basics for navigating every aspect of gastronomy, including:

· * A food timeline, from the dawn of man to the modern era

· * The importance of celebrity chef hairstyles

· * Achieving the orgasmic potential of chocolate

· * Culinary pick-up lines

· * The twenty types of offal you need to eat before you die

· * Becoming a "master baster" on Thanksgiving

· * A field guide to the modern foodie, from carniwhores to gastrosexuals

· * Essential exercises for bulking up your taste buds

· * Tips for raising a baby gastronome

· * How to prepare for a vegan apocalypse

· * And so much more . . .

Praise for Ruth Bourdain online:

"It is kind of genius. I love it. I'm a total addict. I'm hooked already and, frankly, flattered and disturbed in equal measure."

--Anthony Bourdain, author and host, No Reservations

"I normally read him religiously. And I find him hilarious."

--Ruth Reichl, author, former editor-in-chief, Gourmet

"A shining star out there in [the] twitterverse."
--Tom Colicchio, chef and host, Top Chef

"Truly a scary creation."
--Michael Ruhlman, author