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Culinary Intelligence

Culinary Intelligence


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About the Book

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.
About the Author:

Peter Kaminsky wrote Underground Gourmet for New York magazine for four years, and his Outdoors column appeared in The New York Times for twenty years. He is a longtime contributor to Food & Wine and the former managing editor of National Lampoon. His books include Pig Perfect: Encounters with Remarkable Swine, 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), Celebrate! (with Sheila Lukins), and John Madden's Ultimate Tailgating. He is a creator and executive producer of the Kennedy Center Mark Twain Prize for American Humor and the Library of Congress Gershwin Prize for Popular Song on PBS.


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Product Details
  • ISBN-13: 9780307476555
  • Publisher: Vintage
  • Publisher Imprint: Vintage
  • Depth: 19
  • Height: 204 mm
  • No of Pages: 272
  • Series Title: Paperback
  • Sub Title: The Art of Eating Healthy (And Really Well)
  • Width: 130 mm
  • ISBN-10: 0307476553
  • Publisher Date: 12 Mar 2013
  • Binding: Paperback
  • Edition: Reprint
  • Language: English
  • Returnable: Y
  • Spine Width: 21 mm
  • Weight: 317 gr


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