Food Writing 11

Cocktails are the most American of alcoholic beverages, and at the same time the most international of drinks. Created in the United States around 1806, they quickly spilled over into all corners of……続きを見る

The food-obsessed chronicle of an American’s three years in Italyーnow available in paperback I simply want to live in the place with the best food in the world. This dream led Eric Dregni to Italy,……続きを見る

The most important meal of the day is also one of the most diverse. Breakfast varies greatly from family to family and region to region, even while individuals tend to eat the same thing every day. ……続きを見る

“Shakespeare’s Kitchen not only reveals, sometimes surprisingly, what people were eating in Shakespeare’s time but also provides recipes that today’s cooks can easily re-create with readily availabl……続きを見る

Mi è sempre piaciuto cucinare ed amo la cucina semplice e saporita, i sapori mediterranei, le verdure di stagione. Ogni mio consiglio o ricetta vuol essere una semplice proposta condivisibile o crit……続きを見る

In the range wars of the twenty-first century, Steven Rinella, host of The Travel Channels The Wild Within, writes, the cattle rustler runs Ponzi schemes and the lawman drives an SUV. Heres what hap……続きを見る

A comprehensive guide to the must-know wines and producers of California's "new generation," and the story of the iconoclastic young winemakers who have changed the face of California viniculture in……続きを見る

The flamboyant Frenchman Alexis Soyer was the most renowned chef in Victorian England. This is his colourful account of his time at the front in the Crimean War, where he joined British troops in or……続きを見る

In Good Bread Is Back, historian and leading French bread expert Steven Laurence Kaplan takes readers into aromatic Parisian bakeries as he explains how good bread began to reappear in France in the……続きを見る

**This delicious memoir celebrates a lifetime of pleasure in cooking and eating well, taking us on a culinary tour of the life of the legendary editor of such great chefs and bakers as Alice Waters ……続きを見る

A classic of reportage, Oranges was first conceived as a short magazine article about oranges and orange juice, but the author kept encountering so much irresistible information that he eventually f……続きを見る

Celebrate the seasons with the folks from Fool's Gold New York Times bestselling author Susan Mallery invites you to taste the local cuisine of her beloved fictional town and share in a year's worth……続きを見る

TEXT ONLY EB TV favourite James Martin is back with another collection of brilliant recipes. This is the book James Martin fans have been waiting for. Recipes you need, like the ultimate beef burger……続きを見る

Four decades of memories from a gastronome who witnessed the food revolution from the (well-provisioned) trenchesーa delicious tour through contemporary food history. When Raymond Sokolov became foo……続きを見る

Whether you're planning for the slow seduction of a three-course meal or an imaginative way to lead up to the real main course, here are dozens of delicious recipes and creative tips for that perfec……続きを見る

From the restorative powers of chicken soup on a sick day to the warmth of a bowl of chowder on a wintry night, there is no food quite as comforting and emblematic of home as soup. Soup, as Janet Cl……続きを見る

A former Hollywood insider trades the Hollywood Hills for Green Acresーand lives to tell about it in this hilarious, poignant treat of a memoir. As head of her celebrity sister’s production company,……続きを見る

A BLUEPRINT FOR A LIFETIME OF HEALTHY MEALS From pregnancy to breastfeeding through weaning and beyond, the comprehensive one-stop nutrition and cooking guide for mothers eager to nourish the whole ……続きを見る

New York is not a city for growing and manufacturing food. It’s a money and real estate city, with less naked earth and industry than high-rise glass and concrete. Yet in this intimate, visceral, an……続きを見る

In the series of short essays the author overviews works of anthropologists, archeologists, cultural sociologists, historians and gastronomists who argue that the cooking played a significant role i……続きを見る

Anissa Helou’s Levant is a collection of mouth-watering recipes inspired by Anissa’s family and childhood in Beirut and Syria, and her travels around the exciting regions of the eastern Mediterranea……続きを見る

Lonely Planet: The world's leading travel guide publisher* Life-changing food adventures around the world. From bat on the island of Fais to chicken on a Russian train to barbecue in the American he……続きを見る

"What's for dinner?" has always been a complicated question. The locavore movement has politicized food and challenged us to rethink the answer in new and radical ways. These days, questions about w……続きを見る

Beloved teacher and bestselling cookbook author Marcella Hazan tells how a young girl raised in Emilia-Romagna became America's godmother of Italian cooking. Widely credited with introducing proper ……続きを見る

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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Best-selling author Mungo MaCallum's witty and incisive take on the world of celebrity chefs and crazy food fads is underpinned by a deep affection for really good food. Mungo MacCallum started eati……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