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Military High Life: Elegant Food Histories and Recipes

 

by Agostino Von Hassell, Herm Dillon and Leslie Jean-Bart. Introduction by Chef John Besh

Also see Chef James’ exclusive interview with Agostino von Hassell

DESCRIPTION
Over a decade ago authors Agostino von Hassell and Herm Dillon began discussing the contributions the military has made to fine dining. They figured that most people are unaware of the important contributions the military has made to cuisine throughout the ages. They were right. The two began collecting menus and gathering reference books that supported their assertions. Along the way they discovered a multitude of interesting facts that are shared with the reader in Military High Life.

Military High Life includes over 70 kitchen tested, mouth watering recipes.

The Lore of Military Food
Modern field rations isn't what this book is about, although they are presented and discussed. There is a great deal of elegant fare that emerged from military leaders and organizations who often conquered and then traded the local culture's "cucina" with their own to develop new elegant cuisine. That's what this book is about.

Part of the proceeds are being donated to the Samaritan Village Veterans Program, New York City to help feed some of the more than 240,000 U.S. homeless veterans

Agostino Von Hassell And Herm Dillon's book, Military High Life, has been highly praised by Chef John Besh, a former Marine, owner of prestigious August Restaurant in New Orleans, Lousiana (USA), and Winner of the 2006 James Beard Foundation Best Chef Southeast Award:
“As a food history buff, I am excited to see a book that connects our fine dining of today with that of the cuisine of the leaders of the Roman Legions... Military High Life was an interesting read for me as a former squad leader, mortar man, and forward observer, who now cooks elegant dishes steeped in military tradition. Enjoy this great work!”

Agostino von Hassell is preparing a book with Chef John Besh on Louisiana cooking Cultures and Recipes.  He is working a food history/anthropology book, Typhoon, on the impact of the fall of Constantinople to the Turks (1453) on food, culture, and life in Early Modern Europe until current times and the impact of the voyages of the discoveries on culinary arts.  He is a Chevalier of La Confrérie des Chevaliers du Tastevin, and a Member of the Washington, DC, Chapter.  An international trade consultant and freelance photojournalist who makes his home in New York and Virginia, Agostino von Hassell has published two illustrated books on the United States Marine Corps, one book on West Point and will release later this year a book on the OSS and Abwehr in World War II. He is a life member of the US Marine Corps Combat Correspondents Association.

 

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