Food Writing 11

Becky Johnson and her daughter Rachel Randolph come from a long line of laughter. The female side of her family tree is dotted with funny storytellers, prolific authors, hospitable home cooks, and c……続きを見る

A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and……続きを見る

Roquefort is a unique product. Anyone can make a cheese with holes in it and call it Swiss. Anyone can mix mold with curdling milk and produce a cheese that he or she can call "blue." But Roquefort ……続きを見る

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Engagingly written volume not only provided the mid-19th-century housekeeper with recipes for scores of nutritious dishes but also offered wide-ranging suggestions for frugal and intelligent househo……続きを見る

Hollywood's celebrities expect only the bestーespecially when it comes to food. That's why they turn to Akasha Richmond, Hollywood's favorite healthy chef. In Hollywood Dish, Akasha brings her A-lis……続きを見る

The education of a barbarian in the temples of haute cuisine. In the blink of an eye, Bob Spitz turned fifty, finished an eight-year book project and a fourteen-year marriage, had his heart stolen a……続きを見る

Auguste Escoffier fut un des plus grands cuisiniers du siècle dernier, son livre phare "Ma cuisine" édité en 1934 est toujours la bible de référence des professionnels de la cuisine. Il n'était pas ……続きを見る

This new collection by the acclaimed novelistーand, according to Salon, “the best wine writer in America”ーis generous and far-reaching, deeply knowledgeable and often hilarious. For more than a dec……続きを見る

They’re wild, beloved, and all-around fabulous, but with the Sweet Potato Queens, there’re just never enough good timesーor enough good eats. Well, now all fabulous women everywhere can have their o……続きを見る

2012 IACP Award Winner in the Food Matters category Supermarket produce sections bulging with a year-round supply of perfectly round, bright red-orange tomatoes have become all but a national birthr……続きを見る

Among the cuisines of Europe, Britain’s has long been regarded as the black sheepーkippers, jellied eels, and blood pudding rarely elicit the same fond feelings as chocolate mousse or pasta primaver……続きを見る

The Singapore Heritage Cookbook series documents and preserves the cultural and culinary heritage of the different ethnic groups in Singapore through recipes passed down from generation to generatio……続きを見る

Rowan Jacobsen, winner of the James Beard Award, discovered the best chocolate he had ever eaten – a long-lost strain of wild cacao from the Bolivian rainforest. Heres the story of how he tracked it……続きを見る

What is the secret to finding hope in hard times? When Suzan Colón was laid off from her dream job at a magazine during the economic downturn of 2008, she needed to cut her budget way, way back, and……続きを見る

The perfect gift for yourself or someone else, this classy reproduction of a 1940's cooking manual combines time-tested wisdom with practical, no-nonsense recipes. Start with a handful of recipes, a……続きを見る

Italy’s tumultuous history can be traced through its food. In an epic scooter trip from the Ionian Sea to the far north, distiguished food writer Matthew Fort explores the local gastronomy and culin……続きを見る

In this brilliant, engrossing work, Jack Turner explores an eraーfrom ancient times through the Renaissanceーwhen what we now consider common condiments were valued in gold and blood. Spices made so……続きを見る

Get Great Ideas For Fish Recipes, What To Cook, Ideas For Dinner, What To Cook, Ideas For Dinner and Soup Recipes. 続きを見る

War-hero, huckster, showman and womanizer extraordinaire, Frenchman André Surmain has defied the critics and pulled off something really quite remarkable - forging a reputation for the Lutèce as the……続きを見る

Food Art è cultura del cibo. Food Art è espressione e creatività nell’elaborare gli ingredienti. Food art è un viaggio verso la nuova cucina che rispetta le tradizioni. ……続きを見る

This is a cookbook of family recipes handed down from generation to generation. From grandma's Irish soda bread to mom's carrot cookies. these recipes are sure to bring your family together. so sit ……続きを見る

A Manhattan or a Sazerac; neat, on the rocks, or with a splash of sodaーno matter how it’s served up, whiskey is synonymous with the poet’s inspiration and the devil’s spirit. Be it bourbon, rye, co……続きを見る

Celebrated journalist R. W. ("Johnny") Apple was a veteran political reporter, a New York Times bureau chief and an incisive and prolific writer. But the role he was most passionate about was food a……続きを見る

Pre-Hispanic man accorded food a central place and a vital importance in his culture. Products such as maize, beans, squash, cacao, and chili have their origins in Mesoamerica and form part of the c……続きを見る

Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of……続きを見る

Published in 1837 in Philadelphia, The Art of Dining; And the Art of Attaining High Health was originally published as a series of weekly articles titled The Original by social-activist author Thoma……続きを見る

The Spaghetti Tree, charts how Britains gastronomic revival was largely shaped and coloured by the extraordinary influence of two Italian men. Mario Cassandro and Franco Lagattolla opened their fame……続きを見る

Firmly of the belief that a home should be run as an efficient military campaign, Mrs Beeton, the doyenne of English cookery, offers timeless tips on selecting cuts of meat, throwing a grand party a……続きを見る

“To be up on stage, shoving food in your face, beats everyday existence for most people.” ーDavid “Coondog” O’Karma, competitive eater “Hungry” Charles Hardy. Ed “Cookie” Jarvis. Sonya “The Black Wi……続きを見る