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the appetizer:

The Oldways Table by by K. Dun Gifford and Sara Baer-Sinnott celebrates traditional foods from around the world, including recipes like Paximadia (Greece), Dukkah (Egypt), and Oven-Roasted Rabbit with Lemons and Olives (Crete).

Cookbook

 

The Oldways Table

by K. Dun Gifford and Sara Baer-Sinnott

In The Oldways Table: Essays & Recipes from the Culinary Think Tank, founder and president K. Dun Gifford and executive vice-president Sara Baer-Sinnott explain the Oldways food philosophy of harmonious, traditional food patterns, sustainable agriculture, and healthy eating and drinking.

This groundbreaking book features over 100 recipes. 90 food articles, and the very first published collection from the archives of Oldways, a unique non-profit food issues think tank that develops and carries out education programs and events to help consumers make wise choices about eating, drinking, lifestyle, and the traditional pleasures of the table. This exciting, readable, and useful book is also filled with outstanding contributions from friends of Oldways, including noteworthy chefs, food writers, nutritionists, sustainability experts, and industry specialists.

Claudia Roden, Bill Niman, Carol Field, and Deborah Madison are just a few of the culinary luminaries who are a part of The Oldways Table. The essays and recipes range from Zarela Martinez's discussion of the symbolic meaning of tortillas in her culture to Lidia Bastianich's recipe for chicory and white-bean salad. Former New York Times restaurant critic Mimi Sheraton states, "This book will surely become a much-used classic in any serious kitchen library." Award-winning chef and author Jasper White agrees, "The Oldways Table is one of the most impressive, exciting, comprehensive, and important books on the subject of food and agriculture ever published."

With its combination of accessible information and an unwavering commitment to environmental sustainability and culinary excellence, Oldways has grown to become a respected force in the international food world. The Oldways Table is a celebration of the groundbreaking work of this influential organization and its commitment to bringing back llie healthy, traditional "old ways" of eating.

About the Authors

K. Dun Gifford is founder and president of Oldways. Previously, he owned and managed a number of restaurants in Boston and Cambridge, Massachusetts, and was a legislative assistant to Sen. Edward F. Kennedy and a national campaign coordinator for Sen. Robert F. Kennedy.

Sara Baer-Sinnott is executive vice president of Oldways, joining in 1992 after working on special editorial projects at Inc. magazine.

About Oldways

Oldways are food advocates for better eating and drinking. Since its inception in 1990, the focus at Oldways has been on the simple triangle of nutrition, tradition, and sustainability, encouraging people to eat delicious, healthy, and wonderful meals. Visit www.oldwayspt.org for more information.

 
  • Oldways Table
  • Essays & Recipes from the Culinary Think Tank
  • by K. Dun Gifford and Sara Baer-Sinnott
  • Ten Speed Press
  • $32.50, 288 pages, Hardcover
  • ISBN-10: 1580084907
  • Information provided by the publisher.

Buy the Book

 

The Oldways Table

 

Visit the Global Gourmet's Destinations page for recipes from around the world.

 
 
 
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This page created March 2007


 


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