Food Writing 20

A Groovy Chef Cooks at Home is an autobiographical cookbook sharing the journey of the Groovychef herself from “the calling to the kitchen” all the way to published cookbook author, recipe developer……続きを見る

You don’t have to be a world famous chef to run the coolest dinner party. They are a great platform to tell a story through foodーcraft a multicourse menu that speaks to your background, uses ingred……続きを見る

Entertaining your friends and guests with great food has never been easier! Dinner parties are the quintessential social gathering, bringing people together through great food and conversation. Host……続きを見る

So easy…an idiot can do it! Popups are the future of social dining. Hip diners flock to them to enjoy new, exciting cuisines, meet interesting people and expose themselves to talented up-and-coming ……続きを見る

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Extrait :  L’utilité de ce calendrier est attestée par le succès dans la Liberté des menus du baron Brisse : c’est tout ce que nous en dirons. Le succès est comme le mouvement ; il est plus ais……続きを見る

NEW YORK TIMES BESTSELLER • The beloved food critic and author of Tender at the Bone explores her path to healing through 136 delectable recipes. “No one writes as warmly and engagingly about the al……続きを見る

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**A New York Times Best Seller A full-color, lushly illustrated graphic novel that recounts the many-layered past and present of beer through dynamic pairings of pictures and meticulously researched……続きを見る

Delectably brief essays that tell you only what you need to know to enjoy wine. There are wine encyclopedias, bibles, and guidesーthis is not one of those books. It doesn’t contain everything, just ……続きを見る

Originally published in 1941, this delightful little book is in fact the precursor to Good Eating, published in 1944 and recently reissued by Macmillan to great acclaim. Packed with practical, nutri……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

Philip E. Muskett, former Surgeon Superintendent to the NSW government, wrote in 1893: …our people live in direct opposition to their semi-tropical environment ... the consumption of butchers meat a……続きを見る

Pat Willard takes readers on a journey into the regional nooks and crannies of American cuisine where WPA writers-including Eudora Welty, Saul Bellow, Ralph Ellison, and Nelson Algren, among countle……続きを見る

Updated! Now with photos and a new layout!! Create delicious professional gourmet meals in a flash… - Cut your cooking time in half and create great meals like you see on T.V.! - Create delicious me……続きを見る

Kužinavanje u (ili - na) brodu više je od običnog svakodnevnog kuhanja ali zasigurno i posve drugačije od zahtjevnih gastronomskih operacija u raskošno opremljenim kuhinjama s bogatim smočnicama. On……続きを見る

Byzantine rule over Anatolia ended in the eleventh century, leaving the population and its Turkish rulers to build social and economic institutions throughout the region. The emerging Anatolian soci……続きを見る

In the history of cooking, there has been no more challenging environment than those craft in which humans took to the skies. The tale begins with meals aboard balloons and zeppelins, where cooking ……続きを見る

Food at Sea: Shipboard Cuisine from Ancient to Modern Times traces the preservation, preparation, and consumption of food at sea, over a period of several thousand years, and in a variety of culture……続きを見る

Filipino food writer and local-cuisine advocate Michaela Fenix travels to taste, enjoy, and document recipes, cooking traditions, and local foodways of numerous towns and cities around the Philippin……続きを見る

150 Regional Recipes You Should Be Making No Matter Where You Live From Maine’s hearty Joe Booker Stew to pineapple-packed Hawaiian Fried Rice, this collection of recipes brings bold local flavors a……続きを見る

In his time, Leonardo Da Vinci was more famous for producing lavish banquets and spectacular theatrical productions than he was for his art. Ironically, he was a vegetarian who did not partake of th……続きを見る

From reviews of the newest, hippest restaurants in cities across Texas to stories about the comfort foods we all love, Texans have long relied on Texas Monthly to dish up some of the best writing ab……続きを見る

From gnocchi to pierogi to wontons, the dumpling has become synonymous with comfort food around the world in quite different cultures. This book looks at the differences and similarities between the……続きを見る

Each week during the growing season, farmers’ markets offer up such delicious treasures as brandywine tomatoes, cosmic purple carrots, pink pearl apples, and chioggia beetsーvarieties of fruits and ……続きを見る

This vintage book contains a fascinating study of wine in Hungary and Italy, with information on its history and origins, influence, manufacture, exportation, and many other related aspects. An inte……続きを見る

This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience. 続きを見る

From the host of Anthony Bourdain: Parts Unknown and bestselling author of Kitchen Confidential comes the true, thrilling story of Mary Mallon, otherwise known as the infamous Typhoid Mary. This is ……続きを見る

    Le calendrier gastronomique: Menus et recettes 続きを見る

 MESSIEURS, Chacun de vous porte en lui-même et manifeste avec éclat son droit d’être assis à ce banquet mémorable  ; moi, qui ne dois la faveur d’y ê……続きを見る