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David Kamp
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The Film Snob's Dictionary: An Essential Lexicon of Filmological Knowledgeby David Kamp , Lawrence Levi, Ross MacDonaldISBN 0767918762 (0-7679-1876-2)
Softcover, Bantam Dell Pub Group
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The Food Snob's Dictionary: An Essential Lexicon of Gastronomical Knowledgeby Marion Rosenfeld, David Kamp , Ross MacDonaldISBN 0767926919 (0-7679-2691-9)
Softcover, Broadway Books
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The Rock Snob's Dictionary: An Essential Lexicon of Rockological Knowledgeby David KampISBN 1860746519 (1-86074-651-9)
Softcover, Sanctuary Publishing, Limited
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The Rock Snob's Dictionary: An Essential Lexicon Of Rockological Knowledgeby Steven Daly, David Kamp , Ross MacDonaldISBN 0767918738 (0-7679-1873-8)
Softcover, Bantam Dell Pub Group
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› Find signed collectible books: 'The Rock Snob's Dictionary: An Essential Lexicon Of Rockological Knowledge'Book summary:At last! An A-to-Z reference guide for readers who want to learn the cryptic language of Rock Snobs, those arcana-obsessed people who speak of "Rickenbacker guitars" and "Gram Parsons."
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We've all been there--trapped in a conversation with smarty-pants music fiends who natter on about "the MC5" or "Eno" or "the Hammond B3," not wanting to let on that we haven't the slightest idea what they're talking about. Well, fret no more! The Rock Snob's Dictionary is here to define every single sacred totem of rock fandom's know-it-all fraternity, from Alt.country to Zimmy. (That's what Rock Snobs call Bob Dylan, by the way.)More editions of The Rock Snob's Dictionary: An Essential Lexicon Of Rockological Knowledge:
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The United States of Arugula: How We Became a Gourmet Nationby David KampISBN 0767915798 (0-7679-1579-8)
Hardcover, Broadway Books
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› Find signed collectible books: 'The United States of Arugula: How We Became a Gourmet Nation'Book summary:One day we woke up and realized that our macaroni had become pasta, that our Wonder Bread had been replaced by organic whole wheat, that sushi was fast food, and that our tomatoes were heirlooms. How did all this happen, and who made it happen? The United States of Arugula is the rollicking, revealing chronicle of how gourmet eating in America went from obscure to pervasive, thanks to the contributions of some outsized, opinionated iconoclasts who couldnt abide the status quo.
Vanity Fair writer David Kamp chronicles this amazing transformation, from the overcooked vegetables and scary gelatin salads of yore to our current heyday of free-range chickens, extra-virgin olive oil, Iron Chef, Whole Foods, Starbucks, and that breed of human known as the foodie. In deft fashion, Kamp conjures up vivid images of the Big Three, the lodestars who led us out of this culinary wilderness: James Beard, the hulking, bald, flamboyant Oregonian who made the case for American cookery; Julia Child, the towering, warbling giantess who demystified French cuisine for Americans; and Craig Claiborne, the melancholy, sexually confused Mississippian who all but invented food journalism at the New York Times. The story continues onward with candid, provocative commentary from the food figures who prospered in the Big Threes wake: Alice Waters and Jeremiah Tower of Berkeleys Chez Panisse, Wolfgang Puck and his L.A. acolytes, the visionary chefs we know by one name (Emeril, Daniel, Mario, Jean-Georges), the Williams in Williams-Sonoma, the Niman in Niman Ranch, both Dean and DeLuca, and many others.
A rich, frequently uproarious stew of culinary innovation, flavor revelations, balsamic pretensions, taste-making luminaries, food politics, and kitchen confidences, The United States of Arugula is the remarkable history of the cultural success story of our era. [via]More editions of The United States of Arugula: How We Became a Gourmet Nation:
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The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolutionby David KampISBN 0767915801 (0-7679-1580-1)
Softcover, Broadway Books
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› Find signed collectible books: 'The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution'Book summary:The wickedly entertaining, hunger-inducing, behind-the-scenes story of the revolution in American food that has made exotic ingredients, celebrity chefs, rarefied cooking tools, and destination restaurants familiar aspects of our everyday lives.
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Amazingly enough, just twenty years ago eating sushi was a daring novelty and many Americans had never even heard of salsa. Today, we don't bat an eye at a construction worker dipping a croissant into robust specialty coffee, city dwellers buying just-picked farmstand produce, or suburbanites stocking up on artisanal cheeses and extra virgin oils at supermarkets. The United States of Arugula is a rollicking, revealing stew of culinary innovation, food politics, and kitchen confidences chronicling how gourmet eating in America went from obscure to pervasiveand became the cultural success story of our era.More editions of The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution:
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The Wine Snob's Dictionary: An Essential Lexicon of Oenological Knowledgeby David Lynch, David KampISBN 0767926927 (0-7679-2692-7)
Softcover, Broadway Books
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› Find signed collectible books: 'The Wine Snob's Dictionary: An Essential Lexicon of Oenological Knowledge'Book summary:A nicely structured, lightly acidic addition to the handy Snobs Dictionary series, decoding the baffling world of winespeak from A to Z.
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Wine Snob. The very phrase seems redundant, doesn't it? When faced with this snobbiest of snobberies, the civilian wine enthusiast needs the help of savvy translators like David Kamp and David Lynch. Their Wine Snobs Dictionary delivers witty explication of both old-school oeno-obsessions (What's claret? Who's Michael Broadbent?) and such new-wave terms as "malolactic fermentation" and "fruit bomb." Among the other things Kamp and Lynch demystify:
Finish: the Snob code-term for "aftertaste." (Robert Parker includes the stopwatch-measured length of a wine's finish in his ratings.)
Meritage: an American wine classification that rhymes with "heritage," and should NEVER be pronounced "meri-TAHJ."
Terroir: that elusive quality of vineyard soil that has sommeliers talking of "gunflint," "leather," and "candied fruits"
Featuring ripe, luscious, full-bodied illustrations by Snob's Dictionary stalwart Ross MacDonald, The Wine Snobs Dictionary is as heady and sparkling as a vintage Taittinger, only much less expensive... and much more giggle-inducing. Cheers!More editions of The Wine Snob's Dictionary: An Essential Lexicon of Oenological Knowledge:
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