Food Writing 14

An exquisitely designed volume of innovative restaurant dishes and old family favourites from Giorgio Locatelli, Britain’s best-loved Italian chef and restaurateur. Opening with an extensive guide t……続きを見る

The Curious World of Wine is a fascinating miscellany about the colorful characters, celebrated places, and quirky events surrounding wine-making. Recounting wine tales that are by turns amusing, su……続きを見る

Everyone thinks they know the real Gordon Ramsay: rude, loud, pathologically driven, stubborn as hell. But this is his real story… This is Gordon Ramsay’s autobiography – the first time he has told ……続きを見る

Lynne Rossetto Kasper invites you into her kitchen with the second issue of her new quarterly e-book, Eating In with Lynne Rossetto Kasper: Weekend Menus and Work Night Encores. This latest issue is……続きを見る

More than 100 easy recipes based on Spanish and Mediterranean cuisine for a healthy and diverse diet. This book brings together the best dishes from recetasderechupete.com, one of the most popular r……続きを見る

Lynne Rossetto Kasper invites you into her kitchen with this first issue of her new quarterly e-book, Eating In with Lynne Rossetto Kasper: Weekend Menus and Work Night Encores. Lynne is the gu……続きを見る

Yelp Help, written by professional food critic Hanna Raskin (Seattle Weekly, Dallas Observer), is the first how-to book for online restaurant reviewers. Whether they're motivated to climb the Yelp r……続きを見る

Get acquainted with one of the most distinctive flavors the chile world has to offer: the smoky chipotle. This die-cut little book offers approximately thirty recipes, from the basics (Guacamole con……続きを見る

Wine is more than taste, smell, and appearanceーit is a reflection of a place and its people. Why is Bordeaux a great place for red wines? Why do some places produce Rieslings and others produce Cha……続きを見る

A handy illustrated guide to hundreds of the world’s leading beers, now reissued in new flexibinding This Collins Gem is being reissued in flexibinding, providing the durability of a hardback with t……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

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

In this meditation on the culinary life that blends elements of memoir and cookbook, Paul Liebrandt shares the story of his own struggle to become a chef and define his personal style. To the Bone i……続きを見る

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Immaginate di essere dei topolini, entrati in una casa di villeggiatura all'insaputa dei padroni, approfittando di una porta sul retro lasciata aperta per errore ... Durante il periodo estivo non vi……続きを見る

The story of a feast two years in the making, from the farmer who harvested the vegetables, raised the animals, and prepared the meal. In Growing a Farmer, Kurt Timmermeister recounted the toil and ……続きを見る

How we eat, farm and shop for food is not only a matter of taste. Our choices regarding what we eat involve every essential aspect of our human nature: the animal, the sensuous, the social, the cult……続きを見る

Godey's Lady's Book, perhaps the most popular magazine for women in nineteenth-century America, had a national circulation of 150,000 during the 1860s. The recipes (spelled "receipts") it published ……続きを見る

Do you know which cheese is the most expensive in the world? Or why cheese made in the village of Stilton can no longer be called Stilton cheese? How large was the wheel of Cheddar given to Queen Vi……続きを見る

Este livro é dedicado a minha mãe, que sempre cozinhou para TODA A FAMÍLIA COM MUITO AMOR. APROVEITAR A EXPERIÊNCIA DE MINHA MÃE NA COZINHA, estou postando algumas das receitas que ela sempre prepar……続きを見る

A charming memoir of self-discovery, family, connection and the power of a tomato. 'I remember crusty just-baked bread, rubbed with juicy tomato flesh, swimming in a puddle of thick green olive oil.……続きを見る

Abraham Lincoln in the Kitchen is a culinary biography unlike any before. The very assertion of the title--that Abraham Lincoln cooked--is fascinating and true. It's an insight into the everyday lif……続きを見る

California cuisine became an international culinary phenomenon in the 1970s, emphasizing fresh, seasonal ingredients, in combinations inspired by a diverse array of ethnic traditions. Vintage Califo……続きを見る

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**A James Beard Foundation 2022 Cookbook Hall of Fame Inductee Named a 'Culinary Classic' by the International Association of Culinary Professionals One of the 25 Most Influential Cookbooks from the……続きを見る

A passionate, personal account of the battle to feed and nourish family and friends. The continuing story of the rise and fall of good food finds us at the end of a decade of exceptional growth and ……続きを見る

The UK’s most influential food and drink journalist shoots a few sacred cows of food culture. Buying ‘locally’ does no good. Farmers’ markets are merely a lifestyle choice. And ‘organic’ is little m……続きを見る

TEXT ONLY EB Your best friend in the kitchen and bestselling author, Rachel Allen, offers a collection of delicious and easy cakes and bakes, tarts and pies, quiches and casseroles. What could be be……続きを見る

Eager to try making your own wine? Or even better, you can do it at home! Yes, making wine from your very home is possible! This guide book will show you how to start wine making, trying different ……続きを見る

“You’ll never think the same way about your morning cup of coffee.”ーMark McClusky, editor in chief of Wired.com and author of Faster, Higher, Stronger Journalist Murray Carpenter has been under the……続きを見る