Food Writing 12

More than a cookbook, In Late Winter We Ate Pears is a love affair with a culture and a way of life. In vignettes taken from their year in Italy, husband and wife Caleb Barber and Deirdre Heekin off……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

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

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

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

Information-packed book shows how to buy the best economically, describes most common foods, gives you tips on what to buy, and shows what to look for in the foods you do buy. Over 100 illustrations. 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

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"It is difficult to imagine a better course for practicing, would-be, or even part-time vegetarians," said The New York Times of Annemarie Colbin's cooking classes. And, in this book, the founder of……続きを見る

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Why Paul Simon can teach us more about roasting a chicken than Julia Child, James Beard, Anthony Bourdain, and Thomas Keller combined. 続きを見る

“A fast track to culinary bliss.”ーFrank Bruni, New York Times •“A sort of Rachael Ray for young foodie urbanites.”ーBoston Globe Self-taught chef and creator of the Amateur Gourmet website, Adam Ro……続きを見る

"One of America's great chefs" (Vogue) shares how his drive to cook immaculate food won him international renown-and fueled his miraculous triumph over tongue cancer. In 2007, chef Grant Achatz seem……続きを見る

When Anne Else married at the age of 19, she had never cooked a meal, despite having grown up above a grocery shop. That shaky start notwithstanding, she went on to become an enthusiastic cookーwith……続きを見る

From the sacred fudge served to India's gods to the ephemeral baklava of Istanbul's harems, the towering sugar creations of Renaissance Italy, and the exotically scented macarons of twenty-first cen……続きを見る

Chocolate layer cake. Fudge brownies. Chocolate chip cookies. Boxes of chocolate truffles. Cups of cocoa. Hot fudge sundaes. Chocolate is synonymous with our cultural sweet tooth, our restaurant des……続きを見る

In this collection of essays, John Thorne sets out to explore the origins of his identity as a cook, going "here" (the Maine coast, where he'd summered as a child and returned as an adult for a deca……続きを見る

Writing for domestic servants in a conversational, accessible way, eighteenth-century housewife Hannah Glasse disapproved of French terminology and fussiness, instead favouring simple dishes that ar……続きを見る

A cultural history of candy-how it evolved from medicine and a luxury to today's Kit Kat bars and M&M's Told through the Kate Hopkins' travels in Europe and the U.S*., Sweet Tooth* is a first-hand a……続きを見る

Published in New York in 1856, Every Lady’s Cook Book was revolutionary in its time for being written “for all classes of people” as well as for “those who desire rich, well-seasoned dishes, and for……続きを見る

The ingredients, cooks, techniques and tools that have shaped our love of food. We all love to eat and most of us have a favourite ingredient or dish. In today's world we can get the food we want, w……続きを見る

The Cookbook that Fueled a Movementーin more ways than one. To all appearances the intent of this cookbook was to raise money for the Equal Franchise Federation of Western Pennsylvania; but there wa……続きを見る

The chapter headings say it all: Corruption and Decay; Blood, the Vital Ingredient;The Gastronomic Mausoleum; and I Can Recommend the Poodle. This is a not a normal cookbook but a slightly sinister ……続きを見る

Written by Eliza Leslie, or Miss Leslie as she was commonly called, Directions for Cookery was undoubtedly the most popular cookbook in the 19th century. Published in 1837 in Philadelphia, this clea……続きを見る

An unapologetic defense of the oft maligned Gimlet cocktail and a glance back at the history of Roses Lime Cordial, sailors, officers, gin, and Philip Marlowe. 続きを見る

Rise and shine! From roasts to brews, coffee bean to coffee cup, this "Essential Guide to Your Favorite Perk-Me-Up" gets you into the espresso lane with more than 70 tempting recipes for hot, cold, ……続きを見る

Le nougat est une confiserie typique des pays du bassin méditerranéen. Il peut être noir ou blanc. Son nom, sa forme et sa fabrication sont différents d'un pays à l'autre : nougat en France, torrone……続きを見る

It is difficult to think of a food more basic, more essential, and more universal than bread. Common to the diets of both the rich and the poor, bread is one of our oldest foods. Loaves and rolls ha……続きを見る

“Offal” has the same pronunciation as “awful”ーan appropriate homophone, given that offal comprises the whole spectrum of an animal’s glands, essential organs, skin, muscle, guts, and every unmentio……続きを見る