Food Writing 17

The Laurel’s Kitchen Bread Book is the classic bestselling cookbook devoted to baking light, healthful, delicious bread entirely from whole grains. This specially updated edition includes an entirel……続きを見る

As Beirut exploded with the bombs and violence of a ruthless civil war in the ’80s, a nine-year-old Salma Abdelnour and her family fled Lebanon to start a new life in the States. Ever since thenーev……続きを見る

From acclaimed novelist Kate Christensen, Blue Plate Special is a mouthwatering literary memoir about an unusual upbringing and the long, winding path to happiness. “To taste fully is to live fully.……続きを見る

The Wisconsin Historical Society published Harva Hachten's The Flavor of Wisconsin in 1981. It immediately became an invaluable resource on Wisconsin foods and foodways. This updated and expanded ed……続きを見る

Definitely a cookbook with a difference, Once Upon a Chicken Pie and Other Food Tales comprises a collection of stories centred around the food, personalities and occasions that inspired the feature……続きを見る

Confessions of a Hungry Woman began as a monthly column for Woolworths’ Taste magazine, and gradually grew into what Sam Woulidge describes as a ‘love letter’, to food and foreign places, but ultima……続きを見る

How bourbon came to be, and why it’s experiencing such a revival today Unraveling the many myths and misconceptions surrounding America’s most iconic spirit, Bourbon Empire traces a history that spa……続きを見る

Ancient tropical cultures have relied on the coconut as a source of food, material for clothing and housing, and as a source of drink. You will fall in love with the recipes designed around this tas……続きを見る

The history of food is one of the fastest growing areas of historical investigation, incorporating methods and theories from cultural, social, and women’s history while forging a unique perspective ……続きを見る

Eat your way around the world without leaving your home in this mouthwatering cultural history of 100 classic dishes. **Best Culinary Travel Book (U.K.), Gourmand World Cookbook Awards Finalist for ……続きを見る

Artisanal foods are making a comeback as more and more people seek to stock their pantries, and their bellies, with handcrafted or locally grown and made foods. Specialty markets and sections at gro……続きを見る

Barrels – we rarely acknowledge their importance, but without them we would be missing out on some of the world’s finest wines and spirits. For over two thousand years they’ve been used to store, tr……続きを見る

A super-sweet guide to all your favourite sweets from years gone by. A History of Sweets in 50 Wrappers is a colourful and comical history of sweets and chocolates. If you ever dreamt of being the M……続きを見る

Along with red London buses, bowler hats and cricket, few things are considered more British than fish and chips. Sprinkled with salt and vinegar, fish and chips were the country’s original fast foo……続きを見る

L'Artusi è il libro di cucina italiana per antonomasia, quasi una poesia. Scritto con sapienza ed ironia, tradotta in tutto il mondo, rappresenta un capolavoro della cucina italiana e del servire a ……続きを見る

More than 100 wildly delicious recipes that use North America’s original red meat, from bison rancher and award-winning food writer Jennifer Bain. Buffalo Girl Cooks Bison is the first comprehensive……続きを見る

This is a completely revised edition of the classic cookbook that makes genuine medieval meals available to modern cooks. Using the best recipes from the first edition as a base, Constance Hieatt an……続きを見る

What hidden evasions and exclusions lie behind the subtle perfection of the BLT? What is the etymology of the croissant? Why did we drink all that Bud Lite Lime? What did you do to my face? This col……続きを見る

New York's legendary Delmonico's changed the way Americans dine. Here, in this short-form book by award-winning journalist Peter Andrews, is the forgotten story of the Swiss restaurateurs who made c……続きを見る

First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirte……続きを見る

What did Jose Rizal eat? What food did he write about? Did he hunger for bagoong or mango jam while overseas? This book shares stories collected from Rizal’s autobiography, works penned by him, biog……続きを見る

Join New York Times bestselling author Shauna Niequist as she offers an enchanting mix of funny and vulnerable storytelling in this collection of recipes and essays about the surprising and sacred t……続きを見る

Ever wondered where noodles came from? How Worcester Sauce was invented? Or even who the 'Cucumber King of Burma' was? Beginning with the hippo soup eaten in Africa in 6000 BC, through to the danger……続きを見る

Our modern society is very particular about what constitutes good food: local, seasonal, organic produce that doesn't overly impact on the environment. But throughout history every generation has be……続きを見る

“Creo que Lorena García es actualmente una de las chefs latinas más emocionantes de Estados Unidos. Ella tiene un estilo maravilloso para cocinar y ha logrado capturar sabores increíblemente auténti……続きを見る

A tasty trip down memory lane, perfect for crisp fanatics. A colourful, witty and irreverent encyclopedia of all the crisps of your youth. The authors have been given access to the archives, factori……続きを見る

The infant city called The Clearing was a bald patch amid a stuttering wood. The Clearing was no booming metropolis; no destination for gastrotourists; no career-changer for ardent chefs ー just awk……続きを見る

wer schwelgt nicht gerne mal in nostalgischen erinnerungen? lassen sie die 70er jahre wieder lebendig werden mit kulinarischen leckerbissen, die man auch im 21. jahrhundert neu entdecken kann! süße ……続きを見る

Every recipe tells a story. And every family has one - a recipe that tugs at your heartstrings, makes you laugh, brings back memories and sums up all that's great about food: its ability to delight ……続きを見る

Now with an updated foreword by Elizabeth Day and afterword by Nigel Slater, twenty years later Toast has become a classic food memoir, detailing all the food, recipes and cooking that have marked N……続きを見る