The Food Heroes ~ Hardback ~ Georgia Pellegrini

Georgia Pellegrini introduces readers to the lively stories of artisanal food devotees such as mushroom forager Marion Burroughs, fig collector Francis Honore, fish missionary Jon Rowley, and Ugo Buzzio, one of the last makers of traditional dry-cured sausages in the United States. Filled with coloUrful anecdotes, photographs and recipes, this book offers an accessible introduction to the artisanal food movement, as well as vicarious living for armchair travelers, food lovers, curiosity seekers and others who might wonder what it would be like to drop everything and start an olive farm, or who yearn to make and sell their own clotted cream butter. It is also about human nature and transition, nourishment and fulfillment, and underlines the importance of food as a means to sustain healthy communities and bring people together. It is a book for foodiesA" as well as for general interest readers who are looking for inspiration in choosing their own right path.Author BiographyGeorgia Pellegrini's passion for artisanal foods began when she was a child growing up in the Hudson Valley, where her father raised honeybees and quince trees. She attended Wellesley and Harvard and is a graduate of the French Culinary Institute in New York. Pellegrini has worked in two of New York's most esteemed restaurants-Gramercy Tavern and Blue Hill at Stone Barns-as well as in one of the premier restaurants in France, La Chassagnette. Her strong contacts in the food world include Michael Anthony, the chef at Gramercy Tavern; Danny Meyer, bestselling author and entrepreneur; Alan Richman, author; Jacques Pepin; and Dorothy Hamilton of the FCI.