Culinary Intelligence by Peter Kaminsky

Culinary Intelligence by Peter Kaminsky

Think before you eat * Choose the best ingredients you can afford * Understand flavor, and pack us much of it as you can into each bite

As an award-winning food writer, Peter Kaminsky was well acquainted with the occupational hazard of life as a professional eater. But when his health (and his waistline ) started to suffer, he began to re-think his approach to how and what he consumed. In Culinary Intelligence, his memoir and personal manifesto, Kaminsky explains his practical approach to losing weight: think more about food, rather than less. Here Kaminsky shows, with a hefty dose of humor, the way to better eating without sacrificing on pleasure.

For four years, Peter Kaminsky wrote Underground Gourmet for New York magazine, and his Outdoors column ran for twenty years in The New York Times. He was the former managing editor of National Lampoon and a longstanding contributor to Food & Wine. Pig Perfect: Encounters with Extraordinary Pigs, The Moon Pulled Up an Acre of Bass, The Elements of Taste (with Gray Kunz), Seven Fires: Grilling the Argentine Way (with Francis Mallmann), Letters to a Young Chef (with Daniel Boulud), Rejoice! (with Daniel Boulud), and The Elements of Taste (with Gray Kunz). On PBS, he is the originator and executive producer of the Mark Twain Prize for American Humor and the Library of Congress Gershwin Prize for Popular Music, both of which he created.

SKU	Unavailable
ISBN 13	9780307593375
ISBN 10	0307593371
Title	Culinary Intelligence
Author	Peter Kaminsky
Condition	Unavailable
Binding Type	Hardback
Publisher	Knopf Publishing Group
Year published	2012-05-01
Number of pages	258
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.