Food Writing 13

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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

Redolent of everything sensual and hedonistic, chocolate is synonymous with our idea of indulgence. It is adored around the world and has been since the Spanish first encountered cocoa beans in Sout……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

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

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

What food is more basic, more essential and more universal than bread? Common to the diets of both rich and poor, bread is one of our oldest foods. Loaves and rolls have been found in ancient Egypti……続きを見る

Whether you call it offal, variety meat or organ meat, or prefer to eat it unwittingly in burgers and sausages, the whole spectrum of an animal’s glands, essential organs, skin, muscle, guts and eve……続きを見る

In this inviting feast of a memoir, former New York Times food columnist Jonathan Reynolds dishes up a life that is by turns hilarious and tender–and seasoned with the zest of cooking, family, eatin……続きを見る

From pauper’s food to cultural icon, this book tells the story of our relationship with the lobster, from coastal hunter-gatherers through the Industrial Revolution to modern times. As lobsters beca……続きを見る

The nation's most distinguished book on simple dessert recipes, healthy dessert recipes, chocolate dessert recipes, french dessert recipes, quick easy desserts, dessert ideas and more. 続きを見る

In Six at the Table, regular contributor to RTÉ Sunday Miscellany Sheila Maher tells the story of her childhood through meals shared around the kitchen table – and occasionally from the boot of the ……続きを見る

easy recipes for delicious european meals. shies to wet your appetite and leave you wanting more. dare to go for the best!!続きを見る

For more than 20 years, Polish Cooking has given readers a taste of genuine Polish cuisine. Now, updated and revised with new information and twenty new recipes, including such favorites as Apple Pa……続きを見る

If the Nobel committee offered awards in Gender Relations, the Sweet Potato Queens would have the prize all locked up. These fine ladies have devoted an absolutely inordinate amount of time to the p……続きを見る

Completely revised and updated with new recipes and information, two classic cookbooks to make the holidays delicious, simple, festive, and fun One of the most popular cooking teachers in America, R……続きを見る

In 1784, passengers on the ship Empress of China became the first Americans to land in China, and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United Sta……続きを見る

Winner of the James Beard Cookbook of the Year award, Smokehouse Ham, Spoon Bread & Scuppernong Wine combines delicious recipes of Appalachian cuisine with the folklore surrounding the area's pionee……続きを見る

A spirited look at the history of alcohol, from the dawn of civilization to the modern day Alcohol is a fundamental part of Western culture. We have been drinking as long as we have been human, and ……続きを見る

Hundreds of useful recipes: soups, meats, fish, cakes and many more, all written with economy and self-sufficiency in mind. 続きを見る

Fat-back & Molasses is a collection of favourite old recipes from Newfoundland & Labrador. In addition to the homespun recipes, this book contains sketches and stories that also give a deep insight ……続きを見る

The humble peanut butter and jelly or bologna and cheese or corned beef on ryeーno matter your cooking expertise, chances are you’ve made and eaten countless sandwiches in your lifetime. It’s quick,……続きを見る