How to Eat a Lobster

How to Eat a Lobster Author Ashley Blom
ISBN-10 9781594749223
Year 2017-04-04
Pages 160
Language en
Publisher Quirk Books
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Learn the answers to modern food and etiquette questions with this beautifully illustrated guide. For adventurous foodies everywhere, How to Eat a Lobster is the perfect handbook for handling every tricky dining situation you can imagine (and a few you can’t) with grace, style, and minimal splatter. With easy-to-follow instructions and helpful illustrations, you’ll learn the answers to 50 food-related questions you’ve been afraid to ask. (What do you do when crawfish arrive? Twist and snap off the head. Peel the tail and pull out the meat. Then suck the juices from the head. Seriously: you’re supposed to!) Equal parts cheat sheet and cheerleader, How to Eat a Lobster not only shows you how to open a coconut—it shows that you can! Topics include: How to Eat Crawfish How to Eat Raw Oysters How to Eat Escargots How to Open a Coconut How to Slice a Mango How to Use Chopsticks How to Hold a Wineglass How to Use Bread as a Utensil How to Eat Sushi How to Recover from a Tongue Burn And more!

How to Eat a Lobster

How to Eat a Lobster Author Ashley Blom
ISBN-10 9781594749216
Year 2017-04
Pages 160
Language en
Publisher Quirk Books
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Learn the answers to modern food and etiquette questions with this beautifully illustrated guide. Sometimes an evening is going great . . . until the crawfish arrive. Then what do you do? (Answer: Twist and snap off the head. Peel the tail and pull out the meat. Then suck the juices from the head. Seriously: you're supposed to!) For every tricky dining situation you can imagine (and a few you can't), How to Eat a Lobster will show you how to navigate the meal with grace, style, and minimal splatter. With easy-to-follow instructions and helpful illustrations, you'll learn the answers to 50 food-related questions you've been afraid to ask. Equal parts cheat sheet and cheerleader, How to Eat a Lobster not only shows you how to open a coconut--it shows that you can!

Lobster at Home

Lobster at Home Author Jasper White
ISBN-10 9780684800776
Year 1998-06-10
Pages 256
Language en
Publisher Simon and Schuster
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Guides the home cook through the steps of picking a lobster at the grocery store and then steaming, boiling, or grilling it

Eat Your Way Across the U S A

Eat Your Way Across the U S A Author Jane Stern
ISBN-10 0767900936
Year 1999
Pages 369
Language en
Publisher Broadway
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A cross-country culinary guide takes the guesswork out of what and where to eat on road trips, providing the latest details on where to find regional favorites, all-you-can-eat buffets, donut shops, pancakes houses, and more. Original.

The Great Lobster Cookbook

The Great Lobster Cookbook Author Matt Dean Pettit
ISBN-10 9780449016299
Year 2014-10-28
Pages 240
Language en
Publisher Appetite by Random House
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Lobster has long been thought of as a staple of haute cuisine and a dish of indulgence, something that only a true expert in the kitchen can perfectly execute. From Matt Dean Pettit, chef and owner of Rock Lobster Food Co., comes a collection of more than 100 simple and delicious lobster recipes showing how fun, easy, and stress-free cooking with lobster can be. A lobster lover since he was a little boy, Matt Dean Pettit started Rock Lobster Food Co. after an eye-opening experience on the East Coast. He had eaten lobster everywhere he could find it, from fresh-off-the-dock to dive bars, and was left wondering why lobster could be so readily available (and so reasonably priced) at the source but reserved for high-end restaurants across the rest of the country. He pledged then and there to bring lobster to the masses. The Great Lobster Cookbook includes more than 100 of Matt’s best recipes—from the famous Rock Lobster Roll and the Classic Lobster Boil to Lobster Eggs Benny, Lobster Poutine, and even a mouthwatering recipe for Vanilla Bean Lobster Ice Cream. Star chefs, such as Mark McEwan and Roger Mooking, also share their favorite lobster dishes. With easy-to-follow recipes, notes on lobster anatomy, and basic cooking techniques, Matt demystifies the lobster, highlighting its versatility and taking readers on a cross-country journey into its world, from claw to tail. A new cookbook classic for every lobster lover, The Great Lobster Cookbook shows that lobster doesn’t need to be reserved for special occasions. Join the Crustacean Nation and get cracking.

The Secret Life of Lobsters

The Secret Life of Lobsters Author Trevor Corson
ISBN-10 9780061873973
Year 2009-10-13
Pages 320
Language en
Publisher Harper Collins
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In this intimate portrait of an island lobstering community and aneccentric band of renegade biologists, journalist Trevor Corson escorts the reader onto the slippery decks of fishing boats, through danger-filled scuba dives, and deep into the churning currents of the Gulf of Maine to learn about the secret undersea lives of lobsters. This P.S. edition features an extra 16 pages of insights into the book, including author interviews, recommended reading, and more.

Consider The Lobster

Consider The Lobster Author David Foster Wallace
ISBN-10 9781405521017
Year 2012-06-28
Pages 352
Language en
Publisher Hachette UK
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Do lobsters feel pain? Did Franz Kafka have a sick sense of humour? What is John Updike's deal anyway? And who won the Adult Video News' Female Performer of the Year Award the same year Gwyneth Paltrow won her Oscar? David Foster Wallace answers these questions and more in his new book of hilarious non-fiction. For this collection, David Foster Wallace immerses himself in the three-ring circus that is the presidential race in order to document one of the most vicious campaigns in recent history. Later he strolls from booth to booth at a lobster festival in Maine and risks life and limb to get to the bottom of the lobster question. Then he wheedles his way into an L.A. radio studio, armed with tubs of chicken, to get the behind-the-scenes view of a conservative talkshow featuring a host with an unnatural penchant for clothing that only looks good on the radio. In what is sure to be a much-talked-about exploration of distinctly modern subjects, one of the sharpest minds of our time delves into some of life's most delicious topics.

Real Food Fake Food

Real Food Fake Food Author Larry Olmsted
ISBN-10 9781616206529
Year 2016-07-10
Pages 336
Language en
Publisher Algonquin Books
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“Olmsted makes you insanely hungry and steaming mad--a must-read for anyone who cares deeply about the safety of our food and the welfare of our planet.” —Steven Raichlen, author of the Barbecue! Bible series “The world is full of delicious, lovingly crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors. In this entertaining and important book, Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters.” —Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm You’ve seen the headlines: Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it’s hard to know what we’re eating anymore. In Real Food / Fake Food, award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices. Olmsted brings readers into the unregulated food industry, revealing the shocking deception that extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch in which counterfeiting is rampant and in which the consumer ultimately pays the price. But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft. Part cautionary tale, part culinary crusade, Real Food / Fake Food is addictively readable, mouthwateringly enjoyable, and utterly relevant.

Where Am I Eating An Adventure Through the Global Food Economy

Where Am I Eating  An Adventure Through the Global Food Economy Author Kelsey Timmerman
ISBN-10 9781118639863
Year 2013-04-08
Pages 288
Language en
Publisher John Wiley & Sons
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Bridges the gap between global farmers and fishermen and American consumers America now imports twice as much food as it did a decade ago. What does this increased reliance on imported food mean for the people around the globe who produce our food? Kelsey Timmerman set out on a global quest to meet the farmers and fisherman who grow and catch our food, and also worked alongside them: loading lobster boats in Nicaragua, splitting cocoa beans with a machete in Ivory Coast, and hauling tomatoes in Ohio. Where Am I Eating? tells fascinating stories of the farmers and fishermen around the world who produce the food we eat, explaining what their lives are like and how our habits affect them. This book shows how what we eat affects the lives of the people who produce our food. Through compelling stories, explores the global food economy including workers rights, the global food crisis, fair trade, and immigration. Author Kelsey Timmerman has spoken at close to 100 schools around the globe about his first book, Where Am I Wearing: A Global Tour of the Countries, Factories, and People That Make Our Clothes He has been featured in the Financial Times and has discussed social issues on NPR's Talk of the Nation and Fox News Radio Where Am I Eating? does not argue for or against the globalization of food, but personalizes it by observing the hope and opportunity, and sometimes the lack thereof, which the global food economy gives to the world's poorest producers.

Lorenzo the Pizza Loving Lobster

Lorenzo  the Pizza Loving Lobster Author Claire Lordon
ISBN-10 1499802285
Year 2016-05-03
Pages 32
Language en
Publisher Little Bee Books
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Help Lorenzo the lobster and Kalena the sea turtle make a pizza in this delicious summer picture book! When Lorenzo the lobster is wandering on the beach and discovers a pizza, it becomes his favorite food ever! He comes back home to tell his friend Kalena the sea turtle about it, and together they try to make it. But, Lorenzo can't remember exactly what was on it. Was it made with seaweed cake, kelp paste, eelgrass, and sand dollars? Or kelp dough, squid ink, algae, and coral rings? Or maybe sponge patties, jellyfish jelly, seaweed noodles, and seashells? After a few unappetizing attempts, Kalena becomes frustrated with Lorenzo and leaves hungry and unhappy. As she walks home, she comes across something delicious . . . It must be the pizza Lorenzo was talking about! She's so hungry she could eat it all, but she brings it back for Lorenzo and her to look at together. Once they figure out how to make it, they have a pizza party for all their friends!

The Ethical Carnivore

The Ethical Carnivore Author Louise Gray
ISBN-10 9781472938404
Year 2016-09-22
Pages 320
Language en
Publisher Bloomsbury Publishing
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We should all know exactly where our meat comes from. But what if you took this modern day maxim to its logical conclusion? What if you only ate animals you killed yourself? Fed up of friends claiming to care about the provenance of their food, Louise Gray decides to follow the argument to its logical extreme. Starting small, Louise shucks oysters and catches fish. Gradually she gets to know countrymen and women who teach her how to shoot pigeons and rabbits. As she begins to reconnect with nature and her own upbringing in the countryside, Louise starts to question modern attitudes to the meat we eat. How did we end up eating so much meat, with no idea how animals are raised and killed on our behalf? Louise begins to look into how our meat is processed, including the beef in burgers, cheap chicken, bacon and farmed fish. She researches halal slaughter and visits abattoirs to ask whether modern technology can make eating meat more humane. She goes on a pheasant shoot and onto a grouse moor and contemplates whether there is still a place for game shooting in modern Britain. And she delves into alternative food culture in the UK, sourcing roadkill and cooking herself a lovely bit of squirrel stir-fry. The biggest animal Louise kills is a red deer stag, a moment she describes in a chapter about taking responsibility, growing up and her relationship with her own father. Towards the end of her challenge, Louise explores alternative sources of protein, including insects, in vitro meat and plant-based proteins. She reflects on the impact of the growing global demand for meat and argues that all of us eating less meat should be a key part of fighting climate change. Louise's writing about nature, food and the environment is liberally dashed with humour and she gets to the heart of modern anxieties about where our meat comes from, asking the most important question of all: is it possible to be an ethical carnivore?