Food Writing 18

TV favourite James Martin’s knock 'em dead collection of brilliant recipes. James’ impressive cookbook portfolio has given us British classics, hearty favourites, and mouth-watering desserts, and st……続きを見る

An essential history of a taste that shaped the world. Spices: for centuries the staple of cuisine, remedies and ritual, they have commanded the highest of prices. To this day, saffron is, per ounce……続きを見る

A witty culinary exploration of both the unusual and the familiar, written by former Independent columnist, Chris Hirst. On his perilous culinary mission into the kitchen, Hirst proudly seeks to rec……続きを見る

Sex and the City meets Nigella Lawson and Jamie Oliver in this delicious combination of love, sex and the art of eating. This is the ultimate book for the those with an appreciation for the mouth-wa……続きを見る

Max Watman’s compulsively readable memoir of his dogged quest to craft meals from scratch. After an epiphany caused by a harrowing bite into a pink-slime burger, Max Watman resolves to hunt, fish, b……続きを見る

'A terrific nuts and bolts account of the real business of cooking as told from the trenches. No nonsense. This is what it takes' ANTHONY BOURDAIN 'One of the most informative, funny and transparent……続きを見る

The mouthwatering dishes from George R. R. Martin’s bestselling saga A Song of Ice and Fire and the hit HBO series Game of Thrones come to dazzling life with more than 100 recipes from across Wester……続きを見る

Dismissed as déclassé by gourmands, blamed for the scourge of obesity, and yet loved by all, the taste of sweet has long been at the center of both controversy and celebration. For anyone who has ev……続きを見る

From the PEN/Faulkner Award-winning author James Salter and his wife, Kayーamateur chefs and perfect hostsーhere is a charming, beautifully illustrated tour de table: a food lover's companion that, ……続きを見る

A culinary classic on the joys of the tableーwritten by the gourmand who so famously stated, “Tell me what you eat, and I will tell you what you are”ーin a handsome new edition of M. F. K. Fisher’s ……続きを見る

Time-honored cocktails like the New York Sour and the Sidecar were born during the era of Prohibition, the blessedly bygone social experiment that turned drinking into an underground adventure. In t……続きを見る

Joan Nathan, the author of Jewish Cooking in America, An American Folklife Cookbook, and many other treasured cookbooks, now gives us a fabulous feast of new American recipes and the stories behind ……続きを見る

In the tradition of Cod and Olives: a fascinating journey into the hidden history, culture, and commerce of caviar. Once merely a substitute for meat during religious fasts, today caviar is an icon ……続きを見る

In the highly anticipated follow-up to her bestselling Screen Doors & Sweet Tea, Martha Hall Foose shares recipes and stories that are even closer to her home and heart. A Southerly Course delves de……続きを見る

The definitive guide to buying, cutting, and cooking local and sustainable meats, from the owners of Applestone Meat Company and the founders of Fleisher’s Grass-Fed and Organic Meats The butcher ha……続きを見る

Originally published in London in 1859, this rare treasure of culinary history was recently brought to light in the award-winning Oxford Companion to Food, whose author, Alan Davidson, used it as a ……続きを見る

Absinthe’s renaissance is quickly growing into a culinary movement. The “Green Fairy” is now showing up on cocktail menus at chic restaurants around the country. A Taste for Absinthe celebrates this……続きを見る

A history of one of the world's most iconic cocktailsーoriginally an Italian aperitivo, but now a staple of craft bar programs everywhereーwith 60 recipes for variations and contemporary updates. Th……続きを見る

In this collection of 20 essaysーincluding a number of recipesーby some of the country’s finest writers, food is the central player in memories both exquisite and excruciating. Food isn’t just a gus……続きを見る

As the first to write a basic book in English on winemaking from the winemaker’s point of view, Philip Wagner has long been considered an authority on the subject, and his book American Wines and Wi……続きを見る

Part cookbookーwith more than 120 enticing recipesーpart culinary history, part inquiry into the evolution of an industry, Milk is a one-of-a-kind book that will forever change the way we think abou……続きを見る

"How to Eat a Small Country shares a few key traits with Elizabeth Gilbert’s Eat, Pray, Love in particular an infectiously likeable narrator and mouthwatering descriptions of European food. But Finl……続きを見る

We’ve all come across those suave, confident, and all-so-knowing books that tell us precisely what to drink with which dish, how to swirl, sniff, slosh, and pronounce on our wine, and, above all, ho……続きを見る

In 1987, Rita, newly divorced, set out to live her dream. She sold all her possessions and became a nomad. She wrote a book about her ongoing journey and, in 2001, insisted on putting her personal e……続きを見る

Whether it's a delicate green tea or a bracing Assam black, a cup of tea is a complex brew of art and industry, tradition and revolution, East and West. In this sweeping tour through the world of te……続きを見る

HAUTE OUT OF THE OVENーBITCHIN’ KITCHEN’S NADIA G IS COOKIN’ FOR TROUBLE! Culinary It-girl Nadia G is just as skilled strutting in stilettos as she is wielding a meat cleaver. Now this Julia Child o……続きを見る

Did you know that Abraham Lincoln and Muhammad Ali both consumed bee pollen to boost energy, or that beekeepers in nineteenth-century Europe viewed their bees as part of the family? Or that after ma……続きを見る

AROUND THE WORLD IN A TEACUP Did you know that tea is the most widely consumed beverage on the planet after water? Or that all of the world’s tea originates from only three varieties of a single pla……続きを見る

After the tremendous success of her novel, Fried Green Tomatoes at the Whistle Stop Cafe, and the beloved movie that followed, author Fannie Flagg received thousands of requests from all over the wo……続きを見る

A collection of stories and 100 sweet and savory French-inspired recipes that reflect the way Parisians eat today, featuring lush Parisian photography “David Lebovitz is a rare specimen: both a terr……続きを見る