Food Writing 27

Winner of the Open Table Diner's Choice award for 2015, M is two restaurants in one. With RAW and GRILL side by side, and open from early morning until midnight every day, M venues offers diners end……続きを見る

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 aisé de l……続きを見る

The Cook's Decameron by Mrs. W. G. Waters.The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes or The Cook's Decameron is a cookbookthat was published in 19……続きを見る

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A journey into the surprising science behind our flavor senses. Can you describe how the flavor of halibut differs from that of red snapper? How the taste of a Fuji apple differs from a Spartan? For……続きを見る

Food and cooking are part of social events and family gatherings. Foods often are connected with fond memories of loved ones. Grandma Jones' Kitchen share recipes and memories associated with Bea Jo……続きを見る

From fish soup to caipirinha, the culinary traditions of Rio de Janeiro come alive in this rich and sumptuous tour of its people and the foods they cook, eat, love, and enjoy. In the last four centu……続きを見る

A handbook, a cookbook, an eggbook: this quasi-encyclopedic ovarian overview is the only tome you need to own about the indispensable egg. Eggs: star of the most important meal of the day, and, to h……続きを見る

A definitive compendium of Jewish recipes from around the globe and across the ages, from the James Beard Award-winning, much-loved cookbook author and “the queen of American Jewish cooking” (Housto……続きを見る

Mo Rocca, host of "My Grandmother's Ravioli" says: "When life gives you lemons, make limoncello! Not My Mother's Kitchen is a funny, loving, and oh so useful manual on food, family and survival when……続きを見る

La ‘scienza dell’alimentazione’ si muove su prospettive ristrette, che di scientifico non hanno praticamente nulla. Idee come “siamo fatti di carne e quindi dobbiamo mangiare carne”, “la carne è ind……続きを見る

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In addition to being one of the United States' largest pork producers, North Carolina is home to a developing niche market of pasture-raised pork. In Real Pigs Brad Weiss traces the desire for "auth……続きを見る

Only four simple ingredients, flour, water, salt, yeast. Yet these fundamentals of artisan bread, flat bread, braided loaves and sourdough breads is what has sustained the human race for generations……続きを見る

A red-hot ride through the fiery story of hot sauce in America, exploring its history, science, and cultural impact. Why has the world's most painful food inspired such adoration in the USA? Denver ……続きを見る

**INSTANT NEW YORK TIMES BESTSELLER AND A NEW YORK TIMES CRITICS' PICK “Thrilling . . . [told] with gonzo élan . . . When the sommelier and blogger Madeline Puckette writes that this book is the Kit……続きを見る

Ethnic American Cooking: Recipes for Living in a New World is much more than a cookbook. It contains recipes from almost every nationality or ethnicity residing in the US and includes a brief introd……続きを見る

Mach's dir einfach Wie lassen sich Avocado, Mango und Kiwi ganz einfach schälen? Wie schafft man zusätzlichen Stauraum, wenn die Küchenschränke eigentlich schon voll sind? Wohin mit Weinresten, übri……続きを見る

O traducere parțială, de Nicolae Sfetcu, a cărții All About Coffee, de William H. Ukers (1873-1945), publicată în 1922. Cu mulţumiri pentru sponsorul principal, Tecno Coffee - Automate de cafea, car……続きを見る

In The Edible South, Marcie Cohen Ferris presents food as a new way to chronicle the American South’s larger history. Ferris tells a richly illustrated story of southern food and the struggles of wh……続きを見る

In the nineteenth century, restaurants served French food to upper-class Americans with aristocratic pretensions, but by the turn of the century, even the best restaurants cooked ethnic and American……続きを見る

WINNER OF THE DRINK BOOK AWARD AT THE FORTNUM & MASON FOOD AND DRINK AWARDS 2017. Pete Brown has visited hundreds of pubs across the UK and is uniquely placed to write about pubs that ooze atmospher……続きを見る

From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald’s culinary history reveals the complex and colorful origins of New England foods and cookery.……続きを見る

A lively exploration of the Kayasth foodscape through an intimate portrait of a family’s – and a community’s – social mores. Known as much for the lavishness of its dining table spreads as for its i……続きを見る

Questo libro è nato da una storiella divertente! Un giorno ero stato invitato ad un concorso culinario che raggruppava alcuni Chef creativi ed ecco come in finale, al momento della presentazione de……続きを見る

Believe it or not, there's a lot of inventing going on in the kitchen. Unless you only eat fruits and veggies right off the plant, you are using tools and techniques invented by humans to make food ……続きを見る

Dining with the Rich and Royal is a marvelous journey into the gastronomic peccadilloes of the great, the good, and the not-so-good. When the world is at your feet, what is on your table? Dining wit……続きを見る

Aceastã carte s-a nãscut dintr-o poveste plinã de întelepciune si umor! Mã aflam în calitate de invitat la o competitie gastronomicã la care participau numerosi artisti culinari si maestri bucãtari,……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. Carefully selecting the best art……続きを見る

“How to Cook Vegetable Side Dishes” is a vintage book containing old-time recipes for delectable vegetarian side dishes. Simple and concise, these easy-to-follow recipes are ideal for vegetarians an……続きを見る