Food Writing 24

“21 Grammi-ricette sensoriali toscane fuori dagli schemi”, è la storia di un’amicizia: tra l’autrice e Franca Passoni, proprietaria insieme alla sua famiglia della prestigiosa cantina Mormoraia di S……続きを見る

Did you ever wonder what the Tudors ate and drank? What was Elizabeth I's first meal after the defeat of the Spanish Armada? Which pies did Henry VIII gorge on to go from a 32 to a 54-inch waist? Th……続きを見る

Winner of the James Beard Foundation Book of the Year Award and Best Book, American Cooking, Victuals is an exploration of the foodways, people, and places of Appalachia. Written by Ronni Lundy, reg……続きを見る

Ça dépèce, ça coupe, ça tranche, ça cuit, ça mijote, ça rôtit à toutes les pages avec humour, pétillance et charme : bienv……続きを見る

Some of the rare indian veg dishes has been collected here. Please give a try :) 続きを見る

Dining with the Famous and Infamous is an entertaining journey into the gastronomic peccadilloes of celebrities, stars, and notorious public figures. From outrageous artists to masterpiece authors, ……続きを見る

As nutrition, food is essential, but in today’s world of excess, a good portion of the world has taken food beyond its functional definition to fine art status. From celebrity chefs to amateur food ……続きを見る

101 Receitas do Mestre Kuka é um livro que visa ajudar às pessoas naquele momento de lembrar se, de resolver, o que fazer para determinada refeição, e com essa pequena “mão na roda” você possa propo……続きを見る

"Seven Neighborhoods in Detroit: Recipes from the City is the essential Detroit Cookbook for everyone who loves this city!" Detroit was built on innovation and that can also be said of its most famo……続きを見る

Food Fare's "Global Seafood Cookbook" includes more than 200 seafood recipes (appetizers & salads, entrees, shellfish entrees, pasta, side dishes, soups & stews, salmon, condiments……続きを見る

Cuba! explores the magic of this vibrant country through more than 75 recipes that will set taste buds on fire and stories that will delight even the most well-seasoned traveler. Brazen, bold, and c……続きを見る

A narrative history of the craft cocktail renaissance, written by a New York Times cocktail writer and one of the foremost experts on the subject. A Proper Drink is the first-ever book to tell the f……続きを見る

*This enchanting follow-up to My Life in Franceー*the beloved bestselling memoirーchronicles Julia Child’s rise from home cook to the first celebrity chef. “Inspiring and engaging . . . It’s impossi……続きを見る

During World War II, millions of Soviet soldiers in German captivity died of hunger and starvation. Their fate was not the unexpected consequence of a war that took longer than anticipated. It was t……続きを見る

Britain's culinary Moses brings us the new foodie rules to live by, celebrating what and how we eat The Ten Commandments may have had a lot going for them, but they don't offer those of us located i……続きを見る

From an award-winning food writer comes this intimate portrait of Londonーthe global epicenter of cuisineー with 100 recipes from the city's best restaurants, dessert boutiques, tea and coffee house……続きを見る

Le ricette più famose della nostra tradizione raccontate con la storia delle loro origini. Si susseguono aneddoti e leggende, curiosità che svelano sapori nascosti.続きを見る

An extraordinarily photographed culinary travel book featuring profiles of the stewards of the world's traditional foodwaysーfarming, fishing, and herding methodsーalong with 40 recipes. James Beard……続きを見る

Author and photographer Lee Casazza has been cooking and creating home style Italian-American recipes for over 48 years. Big Mamma's Italian-American Cookbook is an easy-to-follow guide on preparing……続きを見る

While some cities owe their existence to lumber or oil, turpentine or steel, Kansas City owes its existence to food. From its earliest days, Kansas City was in the business of provisioning pioneers ……続きを見る

The British passion for chocolate is centuries old and shows no signs of abating. Paul Chrystal here tells the story of chocolate in Britain, from its arrival in the late sixteen hundreds, through t……続きを見る

A beautifully illustrated pocket history of American candy in its heyday. Whether classics like Hershey's, Mars and M&Ms or trend-setters like PEZ and Atomic Fireballs, candy has a special place in ……続きを見る

The 1950s was the first great age of the modern kitchen. Labour-saving appliances, bright colours and the novelty of fitted units moved the kitchen from dankness into light, where it became the doma……続きを見る

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

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

Create all of your favourite Earls' dishes at home with this much-anticipated cookbook from the wildly popular restaurant chain. Read insider stories from the past 30 years, while cooking through mo……続きを見る

Canadian chefs are at the cutting edge of the culinary world. They are full of creativity, passion and a profound respect for the ingredients with which they cook. From Restaurant to Recipe showcase……続きを見る

Cook Your Way to Love & Harmony is an honest, heartwarming account of Agus Ekanurdi and Frida Antony's experiences and struggles early in their relationship, and how they grew in friendship and love……続きを見る

A 2017 James Beard Award Nominee: From the breweries of New Amsterdam to Brooklyn’s Sweet’n Low, a vibrant account of four centuries of food production in New York City. New York is hailed as one of……続きを見る

In 1784, passengers on the ship Empress of China became the first Americans to land in China, and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United Sta……続きを見る