Food Writing 16

"Gustave Kreydenbach lauschte auf sein Herz. Wie viele Schläge würde es ihm noch gewähren, wie viele Atemzüge, wie viele Mahlzeiten?" Der Mensch isst, um zu leben; der Franzose lebt, um zu essen. Di……続きを見る

Diese Frau ist eine Hexe, dachte van Gogh, als er die afrikanische Prostituierte kennen-lernte. Sie kann lieben, sie kann reden und vor allem: Sie kann malen. Diese Begegnung wird für den jungen Mal……続きを見る

Simon Majumdar is probably not your typical idea of an immigrant. As he says, “I’m well rested, not particularly poor, and the only time I ever encounter ‘huddled masses’ is in line at Costco.” But ……続きを見る

A yet heartbreakingly honest, endearing memoir of incredible weight loss by a young food blogger who battles body image issues and overcomes food addiction to find self-acceptance. All her life, And……続きを見る

From the recipe novel to the celebrity chef, renowned scholar Sandra M. Gilbert explores the poetics and politics of food. In this stunning and important work, the prominent critic, poet, and memoir……続きを見る

"An invaluable guide for beginning bakers." –Sam Sifton, The New York Times In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie……続きを見る

150 simple and scrumptious recipes from Stacy Ballis’s hit novels Out to Lunch, Off the Menu, Good Enough to Eat, and Recipe for Disaster, as well as 40 new, never-before-seen recipes! Stacey Ballis……続きを見る

The idiosyncrasies of language can tell us a lot about a culture. In this delightful book, Clotilde Dusoulier, creator of the award-winning food blog Chocolate & Zucchini, delves into the history an……続きを見る

When Americans think of brunch, they typically think of Sunday mornings swelling into early afternoons; mimosas and bloody Marys; eggs Benedict and coffee cake; bacon and bagels; family and friends.……続きを見る

A gorgeous, zen cookbook that celebrates balance, meditation, and everyday beauty. From ancient teachings to the words of celebrated masters and contemporary cooks, this collection of commentaries, ……続きを見る

Figs, fresh and dried, have become the fruit of celebrations and festivities throughout the Western world, and have been typically associated with Christmastime since the nineteenth century. In Figs……続きを見る

In this memoir-turned-cookbook, Alice B. Toklas describes her life with partner Gertrude Stein and their famed Paris salon, which entertained the great avant-garde and literary figures of their day.……続きを見る

Bee Wilson is the food writer and historian who writes as the 'Kitchen Thinker' in the Sunday Telegraph, and is the author of Swindled!. Her charming and original new book, Consider the Fork, explor……続きを見る

Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time. His 1825 book The Physiology of Taste defined our notions of French gastronomy, and his insistence that……続きを見る

Throughout the history of civilization, food has been more than simple necessity. In countless cultures, it has been livelihood, status symbol, entertainment - and passion. In the GREAT FOOD series,……続きを見る

Barbecue: A History examines barbecue's history and place in American society using both historical and contemporary sources. The book examines all aspects of barbecue: Outdoor grilling and traditio……続きを見る

A 2015 James Beard Award Finalist: "Eye-opening, insightful, and huge fun to read." ーBee Wilson, author of Consider the Fork Why do we eat toast for breakfast, and then toast to good health at dinn……続きを見る

The much-anticipated debut from the author behind the popular food blog Seven Spoons, featuring distinctive, crowd-pleasing recipes; engaging, writerly essays; and the same stunning photography that……続きを見る

A visual history of American whiskey, as told through hundreds of whiskey bottle labels, from early, pre-Prohibition-era days to the present. Just as wine is to the French or beer is to the Germans,……続きを見る

Le calendrier gastronomique pour l’année 1867 - Baron Brisse Le baron Léon Brisse (1813 - 1876) est un journaliste culinaire, gastronome, ami du compositeur Rossini (dont il épouse la cuisinière) et……続きを見る

The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending topic: bitterness. What do coffee, IPA beer,……続きを見る

A narratively rich cookbook of French and Californian recipes from longtime Chez Panisse executive chef Jean-Pierre Moulle and his wife, Denise Moulle. Jean-Pierre and Denise Moullé met on a street ……続きを見る

From the award-winning author James Salter and his wife, Kay - amateur chefs and terrific hosts - here is a lively, beautifully illustrated food lover's companion. With an entry for each day of the ……続きを見る

Sebastian Bond is the Food Enthusiast. This is another of his books with spot-on reviews of the most exciting restaurants in town. Some will merit only a line or two, just to bring them to your atte……続きを見る

The Search for Good Wine is a highly entertaining and informative book on all aspects of wine and its consumption by nationally-syndicated wine columnist John Hailman, author of the critically-accla……続きを見る

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  Sebastian Bond is the Food Enthusiast. This is another of his books with spot-on reviews of the most exciting restaurants in town. Some will merit only a line or two, just to bring them to y……続きを見る

During this deeply spiritual time of the year, author and cook Karen Jean Matsko Hood brings her readers a unique cookbook full of inspiration in these tasty and filling recipes. This cookbook is wr……続きを見る

Delicious blueberries are versatile, nutritious, and add a special flair to many dishes, whether used in cakes, pies, and breads, in preserves, as a salad ingredient, in wines or brandies, or any nu……続きを見る