Food Writing 22

Food and the Novel in Nineteenth-Century America revolves around the 1840 presidential election when, according to campaign slogans, candidates were what they ate. Skillfully deploying the rhetoric ……続きを見る

Food blogs are everywhere today but for generations, information and opinions about food were found in the food sections of newspapers in communities large and small. Until the early 1970s, these se……続きを見る

Extrait : "La deuxième partie de notre ouvrage présentera aux lecteurs le même intérêt, la même variété qu'ils ont trouvés dans la première : nous sommes et nous restons sur la terre des grands vins……続きを見る

“The Eat-Less Meat Book” is a vintage cookbook written during the First World War. As such, it focuses on meals that can be put together using only few ingredients, and ingredients that can be commo……続きを見る

Why do so many Americans drive for miles each autumn to buy a vegetable that they are unlikely to eat? While most people around the world eat pumpkin throughout the year, North Americans reserve it ……続きを見る

The story behind life in a world-renown Michelin-starred restaurant. Tom Sellers is a luminary of the British culinary scene. His Restaurant Story opened its doors in April 2013; its innovative lite……続きを見る

The best in wurst from around the world, with enough sausage-themed stories and pictures stuffed between these two covers to turn anyone into a forcemeat aficionado. Lucky Peach presents a cookbook ……続きを見る

151 vegetarian international recipes with easy adaptations at home. Dine internationally: Contemporary & Classsics with confidence.続きを見る

If you ask me, I’ll say that the most difficult aspect of weight-loss, is dealing with the misconceptions! How does one filter the good advice from the bad, the practical suggestions from the imprac……続きを見る

Le baron Léon Brisse, dit Baron Brisse, né en 1813 à Gémenos et mort le 13 juin 1876  à Fontenay-aux-Roses, est un journaliste culinaire, gastronome, ami du c……続きを見る

From sushi to risotto and from rice pudding to pilau, few foods are as ubiquitous as rice. A dietary staple and indispensable agricultural product from Asia to the Americas, rice can be found in Mic……続きを見る

Sauces have the ability to transform any food from dull to delectable; they are food enhancers that define national cuisines. They can be savoury or sweet, simple or complex, served as a side dish o……続きを見る

In somethingtofoodabout, drummer, producer, musical director, culinary entrepreneur, and New York Times bestselling author, Questlove, applies his boundless curiosity to the world of food. In conver……続きを見る

A captivating narrative history that traces liquor, beer, and wine drinking in the American South, including 40 cocktail recipes. Ask almost anyone to name a uniquely Southern drink, and bourbon and……続きを見る

A comprehensive, contemporary portrait of China's culinary landscape and the geography and history that has shaped it, with more than 300 recipes. Vaulting from ancient taverns near the Yangtze Rive……続きを見る

The story of the famed Charlie's Sandwich Shoppe in Boston that closed its doors in 2014 after 87 years in business! Winner of a James Beard Foundation award in 2005 as an American Classic, this upd……続きを見る

“L’alimentazione dell’uomo, così come quella di tutti gli altri esseri viventi, nasce cruda; il fuoco, come strumento di manipolazione del cibo, è un’innovazione abbastanza recente. La……続きを見る

Come rain or shine in Edwardian England, everything stopped for tea. Downton Abbey was no different. But what would our beloved Crawley household have eaten at their sacred 4 o’clock institution? In……続きを見る

EINE WUNDERVOLLE REISE IN DIE WELT DER KULINARIK Christoph Wagner (1954-2010) war ein brillanter Gastrosoph, der mit Bildung, Humor und Stil über die Kultur des Genusses und den Genuss als Kultur ge……続きを見る

Chicago began as a frontier town on the edge of white settlement and as the product of removal of culturally rich and diverse indigenous populations. The town grew into a place of speculation with t……続きを見る

A new collection offering provocative and often counterintuitive conclusions on the ethics of meat eating In a world of industralized farming and feed lots, is eating meat ever a morally responsible……続きを見る

Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chefーand what kind of emotional dynamics drove the fast-paced, intense interactions inside a gr……続きを見る

In the eighteenth-century French household, the servant cook held a special place of importance, providing daily meals and managing the kitchen and its finances. In this scrupulously researched and ……続きを見る

How many otherwise well-educated readers know that the familiar orange carrot was once a novelty? It is a little more than 400 years old. Domesticated in Afghanistan in 900 AD, the purple carrot, in……続きを見る

Это издание станет замечательным подарком не только для тех, кто хочет познакомиться с белорусской кухней и научиться готовить, но и для желающих приятно провести время с книгой в руках. Вы сможете ……続きを見る

**Take a bite out of Diana Gabaldon’s New York Times bestselling Outlander novels, the inspiration for the hit Starz series, with this immersive official cookbook from OutlanderKitchen founder There……続きを見る

The funny, poignant memoir of one man’s struggle to come to terms with his celiac diagnosis, forcing him to reexamine his relationship with food. When Paul Graham was suddenly diagnosed with celiac ……続きを見る

Celebrated former Chicago Sun-Times columnist Dave Hoekstra unearths stories as he travels, tastes, and talks his way through 20 of America's soul food restaurants Dr. Martin Luther King Jr. loved t……続きを見る

Winner, Taste Canada Gold Medal for Culinary Narrative Commemorating the two-hundredth anniversary of Sir John A. Macdonald's birth, Sir John's Table is a refreshing look at Canada's first prime min……続きを見る

'A handbook of classic cocktails essential to every host's repertoire' Vogue Want to master the art of mixology from home? Of all the skills you might acquire in life, learning how to make exquisite……続きを見る