Cypress or How We Eat

Cypress: Asian Fusion from a Southern Favorite

Author: Craig Deihl

Charleston, South Carolina, is a small city that's big on food. Centuries of culinary history and an abundance of fresh ingredients from the surrounding farmlands, woods and waters render Charleston's dining scene as one of the most popular in the country. Now from this city of great food, award-winning restaurant Cypress Lowcountry Grille and one of the Southeast's most exciting young talents, Executive Chef Craig Deihl, comes Cypress.

Bold, imaginative, passionate . . . these are just a few words used to describe Chef Deihl's dynamic cuisine. This fast-paced, visual cookbook showcases his signature style of classic dishes, indigenous lowcountry ingredients and global spice. Readers will learn a variety of traditional cooking methods and ingredient pairings to ensure success with Deihl's recipes, as well as how to "think like a chef" and create a personal repertoire for cooking and entertaining at home.

A native of Danville, Pennsylvania, Chef Craig Deihl is a graduate of Johnson and Wales University. He trained for nearly five years at Charleston's venerable Magnolias Uptown/Down South before helping launch Magnolias' sister establishment, Cypress Lowcountry Grille, in 2001. Deihl is inspired by the challenge of playing a prominent role in Charleston's burgeoning dining scene and influencing the national reputation of the Holy City's cuisine.

Cypress is beautifully illustrated through the rich
photography of Rick McKee. Rick also collaborated
on Magnolias (Gibbs Smith, Publisher, 2006). A
frequent contributor to national magazines, Rick works out of his studio in historic Charleston,
South Carolina.

Book review: Spilling the Beans or Eating on the Wild Side

How We Eat: Appetite, Culture, and the Psychology of Food

Author: Leon Rappoport

Tracing culinary customs from the Stone Age to the stovetop range, from the raw to the nuked, this book elucidates the factors and myths shaping Americans' eating habits. The diversity of food habits and rituals is considered from a psychological perspective. Explored are questions such as Why does the working class prefer sweet drinks over bitter? Why do the affluent tend to roast their potatoes? and What is so comforting about macaroni and cheese anyway? The many contradictions of Americans' relationships with food are identified: food is both a primal source of sensual pleasure and a major cultural anxiety; Americans adore celebrity chefs, but no one cooks at home anymore; the gourmet health food industry is soaring, yet a longtime love affair with fast food endures. The future of food is also covered, including speculation about whether traditional meals will one day evolve into the mere popping of a nutrition capsule.

Gastronomica

The focus of How We Eat is welcome...fun to peruse because it contains so many small pieces of information that are interesting to those of us who love to cook, eat, and talk about food and eating.

Table of Contents:

	Acknowledgments	11
	Introduction: A Half-Baked Notion	13
Chapter 1	From Myths to MacAttacks	29
Chapter 2	You Are What You Eat	51
Chapter 3	Feeding Frenzies	77
Chapter 4	The McDonaldization of Taste	107
Chapter 5	From the Raw to the Cooked to the Haute Cuisine	131
Chapter 6	Champagne Slippers, the Twinkie Defense, and He-Man Diets	161
Chapter 7	The Road to Wellville	183
Chapter 8	Concluding Reflections	205
	Sources	213
	Index	219