Food Writing 12

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

A collection of essays from the acclaimed author of Bright Lights, Big City. Here McInerney provides a master class in the almost infinite varieties of wine and the people and places that produce it……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 traditionally been regarded as the black sheep - kippers, jellied eels and blood pudding rarely elicit the same fond feelings as chocolate mousse or pasta……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

A warm, welcoming feast of a book celebrating food and the power of sustaining friendship. two Gisborne friends go their separate ways after high school - one to Wellington and a busy city life, the……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

Whiskey: poets have celebrated it, preachers have condemned it, and blood has been shed over it. Governments, distillers and the public have fought over whiskey as it changed from a sometimes lethal……続きを見る

"The problem with the world is that everyone is a few drinks behind." - Humphrey Bogart At last, here's your excuse to catch up. Introducing Let's Bring Back: The Cocktail Edition, a compendium of l……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

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

Boost Your Etiquette IQ depicts the ground rules to remain or even become the perfect host, the perfect hostess and the perfect guest. «Can we, without notifying the host, be accompanied by a new fl……続きを見る

IN 1683 the Plain Sects began to arrive in William Penn’s Colony seeking a land of peace and plenty. They were a mixed people; Moravians from Bohemia and Moravia, Mennonites from Switzerland and Hol……続きを見る

The Mini Bar series maybe small in size, but each tiny tome is filled with classic and original recipes that pack quite a wallop! Whiskey lovers will find everything from the Perfect Manhattan to th……続きを見る

Classic Bestseller from the world’s best-known vegetarian cookery writer. Stylish updated version of the classic vegetarian bestseller. Rose Elliot is Britain’s most popular and versatile vegetarian……続きを見る

A lyrical documentary about one of Singapore's most historic areas. This collection of short stories and essays reveals the influences and events that have shaped Southeast Asia and Singapore. Empha……続きを見る

Restaurant critics are supposed to maintain their distance about chefs and restaurateurs. Or so Todd Kliman had always maintained. But when Peter Chang, an emigre genius capable of turning ordinary ……続きを見る

Not a sausage. That is what Gordon Ramsay had when he started out as a chef, working 16-hour days, 6 days a week. When he was struggling to get his first restaurant in the black, he didn't think he'……続きを見る