ET - Food Writing 1

A recipe-focused memoir through food from the enigmatic social media star, Jordan Howlett Come here. For the first time ever, social media’s “man in the mirror” Jordan Howlett reveals the method and……続きを見る

An invitation to participate in the joy of sharing a meal and savoring fresh, seasonal, healthy food Peter Miller and his colleagues make lunch every day at his bookshop in Seattle. It may be only a……続きを見る

"Cooking For Love" is a personal account of the author, Janet Vitiello's three passions: Food, Travel and Relationships and how they are entwined. There are over 60 recipes in her book. The story be……続きを見る

Companion Cookbook to A Slice of Life by Margaret Lake This cookbook is not for the faint of heart. These recipes were passed down from grandmothers to mothers to daughters and sons. They are not gu……続きを見る

Tra gli anni '30 e gli anni '40 Petronilla è stata la firma di una rubrica di ricette della Domenica del Corriere. Ogni settimana i lettori del periodico potevano non soltanto avere dei consigli sui……続きを見る

A collection of tasty dishes accompanied by their “tells”ーthe stories and family histories that heighten the flavors and enhance the sense of comfort these lovingly prepared foods bring. Every fami……続きを見る

This book is a vibrant culinary journey inspired by Monica’s roots in the Pacific Islands and her adventures across the globe – from the sun-soaked archipelagos of Italy to the bustling kitchens of ……続きを見る

JAMES BEARD AWARD WINNER • A rare and indispensable resource that beautifully documents the Champagne region, this luxurious boxed set includes a pullout tray with a complete set of seven vintage vi……続きを見る

"Göçebelikten Bilgeliğe", doğaya, kültüre, azme ve özgün hikâyelere ilgi duyan tüm okuyucuları, sıradan anlatıların ötesine geçen bir yolculuğa davet ediyor. 20. yüzyıl Yörük kültürünü gelecek nesil……続きを見る

"In 1900 Madame B�guwrote her recipes down in a French cook book collectors have always prized. The instructions assume a basic knowledge of cuisine: the measurements are often left to taste, temp……続きを見る

Born in 1811 to a prominent Philadelphia Quaker family, Hannah Bouvier was particularly concerned with making her recipes as useful and practical as possible, drawing them up in the "most concise an……続きを見る

Self published by the founder of the New York Cooking School, this forty-page leaflet was designed to educate new immigrant families with low incomes about preparing good, healthy meals. As the indu……続きを見る

Published in 1809 when distillation of spirits was legal, The Practical Distiller provides recipes and distillation methods for homemade whiskey, gin, and brandy as well as history of the various wa……続きを見る

Ontdek de culinaire schat die generaties heeft geïnspireerd! Duik in de rijke wereld van de 19e-eeuwse keuken met het meesterwerk van Henriette Davidis, een boek dat niet alleen recepten biedt, maar……続きを見る

**A New York Times Book Review Editors' Choice "This delicious book is a must-read for cooks and food lovers." ーLizz Schumer, People A spirited new history of Chinese food told through an account o……続きを見る

In 'The Feasts of Autolycus: The Diary of a Greedy Woman', Elizabeth Robins Pennell intricately weaves personal narrative with culinary exploration, reflecting both a literary and societal tapestry ……続きを見る

This award-winning cookbook offers a unique look at life on a Japanese farm through 165 recipes, personal stories and stunning photographs. American born and raised, Nancy Singleton Hachisu lives wi……続きを見る

« J’ai hésité beaucoup avant de me décider à écrire l’ouvrage que je publie aujourd’hui. Ce qui m’a fait balancer pendant de longues années, c’est, je le déclare, l’inutilité de la plupart des livre……続きを見る

An Irresistible Literary Feast Stories and recipes inspired by the world's great books As a young bookworm reading in her grandfather's butcher shop, Cara Nicoletti saw how books and food bring peop……続きを見る

From beer and kombucha to hot sauce and kimchi, fermented foods and drinks are everywhere. Though it once might have felt like a fleeting trend, fermentation has a long culinary history, especially ……続きを見る

Dishwasher is Public Radio favorite and underground celebrity Pete Jordan’s amusing memoir of his dishwashing extravaganza. Part adventure, part parody, and part miraculous journey of self-discovery……続きを見る

Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thought……続きを見る

While searching for the origins of Canada’s most famous fried dish, journalist Justin Giovannetti Lamothe finds a reflection not only of the country’s intricate history, but also of his own neglecte……続きを見る

Unlock the mysteries of your destiny-one scoop at a time. The Ice Cream Oracle: What Your Cone Says About Your Future is a groundbreaking guide to edible divination, transforming your favorite summe……続きを見る

**A New York Times Editors' Choice Soigné! A recipe for survival. A juicy, sexy, and wise memoir from the “gifted essayist and meditative thinker” that captures the urgency of life at the age of nin……続きを見る

Take an intimate look into the contemporary world of absinthe. International in scope, Absinthe: The Exquisite Elixir is a visually rich journey into an alluring subculture. Filled with color reprod……続きを見る

The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of……続きを見る

Yes, there is barbecue, but that’s just one course of the meal. With Vinegar and Char the Southern Foodways Alliance celebrates twenty years of symposia by offering a collection of poems that are by……続きを見る

How does Southern food look from the outside? The form is caught in constantly dueling stereotypes: It’s so often imagined as either the touchingly down-home feast or the heartstopping health scourg……続きを見る

In "Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers," Elizabeth E. Lea presents a comprehensive guide to culinary practices in the 19th century, blending rich historical context w……続きを見る