Cooking
The United States of Arugula is truly a great read. The subtitle on the hardcover was "how we became a gourmet nation" but on the newly released paperback it is "the sun-dried, cold-pressed, dark-roasted, extra virgin story of the American food revolution." If you ever wondered how we became a nation obsessed with food, author David Kamp investigates and the results are fascinating.
I enjoyed reading about the early days of pioneers such as Alice Waters, James Beard, Julia Child, Emeril Lagasse and Thomas Keller, to name but a few. The book is filled with so much history, politics, and juicy gossip that I simply couldn't put it down. Kamp even touches on current hot buttons like "sustainability", Whole Foods Market, and Fast Food Nation. Best of all, the book left me feeling optimistic about where we are heading when it comes to food.
If you haven't read The United States of Arugula yet, this may be your lucky day. Courtesy of Broadway Books, I have 10 paperback copies to give away to the first 10 people who correctly answer the trivia questions below. You must be a US resident to win since I'm paying for shipping. Simply leave your answers in the comments section below and be sure to include your email address so I can contact you if you win. Only one entry per person, so choose carefully! Remember, you MUST include your email to win and your mailing address must be in the United States. Good luck!
CONTEST HAS ENDED--NO MORE ENTRIES ACCEPTED
Note: Gather readers must go to www.cookingwithamy.com if they wish to enter, comments left at Gather will NOT be eligible to win.
1. The characteristic orange-pink color of salmon is due to a chemical relative of the carotene pigment that colors carrots
True or False
2. The olive tree was most likely cultivated
a) 5,000 years ago
b) 2,000 years ago
c) 1,000 years ago
3. Sake is best drunk
a) As young as possible
b) When aged
4. Surimi in Japanese means
a) Fake fish
b) Fishcake
c) Minced fish
5. Bean curd was invented in Japan
True or False
6. The word sausage comes from the Latin word
a) Cure
b) Salt
c) Stuff
7. Eggs are what percent of a hen's weight?
a) 5%
b) 3%
c) 1%
8. Which is richer?
a) Pound cake
b) Butter cake
FOOD
- Second Chance To Win Morimoto
Looks like my quiz has really stumped you! No one got all the answers right, and only one person was even close. But I really do want to give away copies of Morimoto The New Art of Japanese Cooking. So I'm giving the answers to two of the questions...
- Morimoto Contest
How well do you know Iron Chef and restaurateur Morimoto? If you know him well enough, you might just win a copy of his latest book, Morimoto The New Art of Japanese Cooking. It's a book I reviewed about a week or so ago. I have five copies of this...
- American Food Contest
It's time for another contest! This time, courtesy of Knopf, Cooking with Amy will be awarding three copies of David Burke's New American Classics. You can read my review of the book here. Only one entry per person, so choose carefully! Remember,...
- The Seasoning Of A Chef: Review & Contest
If you want to know what goes on in professional kitchens, there are several books that will tell you what it's like. Kitchen Confidential written by Tony Bourdain is particularly well-written and entertaining as well as informative. But the latest...
- Book Review: United States Of Arugula
If you're like me, biographies and memoirs pepper your food and wine library, a mishmash of the lives of culinary luminaries. And if you're like me, you're waiting for some imagined block of spare time to read the ones you haven't yet...
Cooking
United States of Arugula Contest
The United States of Arugula is truly a great read. The subtitle on the hardcover was "how we became a gourmet nation" but on the newly released paperback it is "the sun-dried, cold-pressed, dark-roasted, extra virgin story of the American food revolution." If you ever wondered how we became a nation obsessed with food, author David Kamp investigates and the results are fascinating.
I enjoyed reading about the early days of pioneers such as Alice Waters, James Beard, Julia Child, Emeril Lagasse and Thomas Keller, to name but a few. The book is filled with so much history, politics, and juicy gossip that I simply couldn't put it down. Kamp even touches on current hot buttons like "sustainability", Whole Foods Market, and Fast Food Nation. Best of all, the book left me feeling optimistic about where we are heading when it comes to food.
If you haven't read The United States of Arugula yet, this may be your lucky day. Courtesy of Broadway Books, I have 10 paperback copies to give away to the first 10 people who correctly answer the trivia questions below. You must be a US resident to win since I'm paying for shipping. Simply leave your answers in the comments section below and be sure to include your email address so I can contact you if you win. Only one entry per person, so choose carefully! Remember, you MUST include your email to win and your mailing address must be in the United States. Good luck!
CONTEST HAS ENDED--NO MORE ENTRIES ACCEPTED
Note: Gather readers must go to www.cookingwithamy.com if they wish to enter, comments left at Gather will NOT be eligible to win.
1. The characteristic orange-pink color of salmon is due to a chemical relative of the carotene pigment that colors carrots
True or False
2. The olive tree was most likely cultivated
a) 5,000 years ago
b) 2,000 years ago
c) 1,000 years ago
3. Sake is best drunk
a) As young as possible
b) When aged
4. Surimi in Japanese means
a) Fake fish
b) Fishcake
c) Minced fish
5. Bean curd was invented in Japan
True or False
6. The word sausage comes from the Latin word
a) Cure
b) Salt
c) Stuff
7. Eggs are what percent of a hen's weight?
a) 5%
b) 3%
c) 1%
8. Which is richer?
a) Pound cake
b) Butter cake
FOOD
- Second Chance To Win Morimoto
Looks like my quiz has really stumped you! No one got all the answers right, and only one person was even close. But I really do want to give away copies of Morimoto The New Art of Japanese Cooking. So I'm giving the answers to two of the questions...
- Morimoto Contest
How well do you know Iron Chef and restaurateur Morimoto? If you know him well enough, you might just win a copy of his latest book, Morimoto The New Art of Japanese Cooking. It's a book I reviewed about a week or so ago. I have five copies of this...
- American Food Contest
It's time for another contest! This time, courtesy of Knopf, Cooking with Amy will be awarding three copies of David Burke's New American Classics. You can read my review of the book here. Only one entry per person, so choose carefully! Remember,...
- The Seasoning Of A Chef: Review & Contest
If you want to know what goes on in professional kitchens, there are several books that will tell you what it's like. Kitchen Confidential written by Tony Bourdain is particularly well-written and entertaining as well as informative. But the latest...
- Book Review: United States Of Arugula
If you're like me, biographies and memoirs pepper your food and wine library, a mishmash of the lives of culinary luminaries. And if you're like me, you're waiting for some imagined block of spare time to read the ones you haven't yet...