Food Writing 26

A vivid celebrity chef memoir of food and family, survival and triumph, Love, Loss, and What We Ate traces the arc of Padma Lakshmi’s unlikely path from an immigrant childhood to a complicated life ……続きを見る

New York Times Bestseller In Diners, Drive-Ins and Dives: The Funky Finds in Flavortown, Guy Fieri, one of Food Network’s biggest stars, keeps his motto front and center: “If it’s funky, I’ll find i……続きを見る

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Winner of the James Beard Award for Best Beverage Book, Named "Best Drinks Book" by Wine & Spirits magazine, Faiveley International Wine Book of the Year, OIV Best Viticulture Book "This 1,280-page ……続きを見る

NEW YORK TIMES BESTSELLER One day, sad cubicle dweller and otherwise bored New York transplant Hannah Hart decided, as a joke, to make a fake cooking show for her friend back in California. She turn……続きを見る

Inside what life is really like for the new generation of professional cooksーa captivating tale of the make-or-break first year at a young chef’s new restaurant. For many young people, being a chef……続きを見る

Extrait : ÉPAULE DE VEAU FARCIE ET RÔTIE Détail : Une épaule de veau désossée de 5 à 6 lbs, 1 tasse restes de viande, ½ tasse de mie de pain trempé dans du lait et pressé ; 1 branche céleri, 2 branc……続きを見る

The Gilded Age is renowned for a variety of reasons, including its culture of conspicuous consumption among the newly rich. In the domain of food, conspicuous consumption manifested itself in appeti……続きを見る

With the wit and pace of Anthony Bourdain, Italian chef and anthropologist Leonardo Lucarelli sketches the exhilarating life behind the closed doors of restaurants, and the unlikely work ethics of t……続きを見る

A collection of Filipino expats’ reminiscencesespecially during the writers’ growing-up-into-adulthood yearsprimarily of home and hometown, but having Filipino cooking as the unifying thread: favori……続きを見る

Best delicious high protein meals to help you maintain and have learner muscles. These recipes have helped me to shed pounds while having a nutriously delicious meals. over 25 delicious reciepes 続きを見る

This delightful, vividly detailed book takes you out on the town in New York from the American Revolution to today's Food Revolution. Michael and Ariane Batterberry, founders of Food and Wine magazi……続きを見る

Craft beer has in recent years seen an unprecedented surge in popularity across the United States and Canada. Tired of mass-produced beers, drinkers have gravitated toward handcrafted, small-batch a……続きを見る

In the second sentence of Don Quixote, Cervantes describes the diet of the protagonist, Alonso Quijano: “A stew made of more beef than mutton, cold salad on most nights, abstinence eggs on Saturdays……続きを見る

"Sulô was a landmark when Ayala first began developing Makati’s commercial center. Its concept of several restaurants, each with a different food theme, all under one roof was pioneering. I rem……続きを見る

Kampong Kitchen is an evocative culinary journey that brings the sights and smells of old Singapore to life. Packed with over 40 delectable recipes, including dishes like popiah, mee siam, fish head……続きを見る

In this revelatory work of social history, C. M. Woolgar shows that food in late-medieval England was far more complex, varied, and more culturally significant than we imagine today. Drawing on a va……続きを見る

Join journalist-turned-culinary historian Nola McKey on a Texas journey as she explores the state’s foodways through heirloom recipes. In this collection of more than one hundred third-generation (a……続きを見る

Provence today is a state of mind as much as a region of France, promising clear skies and bright sun, gentle breezes scented with lavender and wild herbs, scenery alternately bold and intricate, an……続きを見る

Dining with Leaders, Rebels, Heroes and Outlaws is a marvelously funny journey into the gastronomic peccadilloes of the great, the good, and the not-so-good. Based on the findings of the British gas……続きを見る

Whiskey cocktails that go well beyond the Old-Fashioned After decades of being seen as an old man's drink, whiskey is booming in popularity. Craft distilleries are popping up all over the United Sta……続きを見る

Die Veranstalter von Römertagen, von Xanten bis Aalen, bewirten ihre Gäste alljährlich von Neuem mit römischen Köstlichkeiten und auch der ein oder andere Römer-Fan, Lateinlehrer und -schüler versuc……続きを見る

Extrait : "Les coudes à l'aise. Un air tiède, libres d'arômes inquiétants. Des parfums de fleurs, discrets, invitant les nerf au repos, sans les paralyser. De la lumière. Une chaise large, robuste, ……続きを見る

In this revelatory work of social history, C. M. Woolgar shows that food in late-medieval England was far more complex, varied, and more culturally significant than we imagine today. Drawing on a va……続きを見る

Chef Marlene Myrie is a caterer, personal chef, food writer, and cookbook author living and working in Los Angeles, California.  According to Chef Marlene, “The story of the food I prepare is ……続きを見る

Embedded in the quest for ways to preserve and promote heritage of any kind and, in particular, food heritage, is an appreciation or a sense of an impending loss of a particular way of life – knowle……続きを見る

Enjoy creating delicious authentic rustic recipes from 19th Century Italy with some of the original recipes that great cooks have been handing down for generations in this adaptation of Spring Books……続きを見る

odors flavors of the past a trip starting from the southern Italian cuisine all romania recipes handed down from generations to generations続きを見る

soupe potage entree plats desserts n auront plus de secret pour vous ni les viandes poissons et fruits de mers sans oublier des recettes de pains des idees de menus plus d une idees de recettes par ……続きを見る

From New York Times bestselling illustrator Wendy MacNaughton and bestselling author Isaac Fitzgerald--the stories behind the tattoos that chefs proudly wear, with their signature recipes. Winner of……続きを見る