Food Writing 3

Sunday Times Bestseller It’s a national icon, a British institution, the finest grocer of them all. Fortnum & Mason is a store that has fuelled the tide of British history, fed the appetites of king……続きを見る

Britain's foremost food writer returns with a deliciously simple collection of over 600 ideas for satisfying meals that are quick and easy to get to the table. In this little book of fast food, Nige……続きを見る

Brian Kateman coined the term "Reducetarian"ーa person who is deliberately reducing his or her consumption of meatーand a global movement was born. In this book, Kateman, the founder of the Reduceta……続きを見る

Like Nigel Slater’s multi-award-winning food memoir ‘Toast’, this is a celebration of the glory, humour, eccentricities and embarrassments that are the British at Table. The British have a relations……続きを見る

！刀光劍影、碗筷齊飛！ 從飲食側寫人物，從餐桌探看布局 一部從食物點評政治人物風格與時事喻意的趣味之書 蔣介石做的炒飯到底好不好吃？蔡英文在廚房的偶像，究竟是誰？ 周恩來與トウ小平聯手在巴黎開豆腐店？ ……続きを見る

咖啡因萬歲！ 沒有咖啡，便沒有文明！ 「我們有如此進步的社會文化，應該歸功咖啡的出現！」──朱爾．米榭勒 小小咖啡豆，翻轉世界文明八百年！ 咖啡在我們的日常生活中，儼然已成為一部分人的必需品，也是社交的代……続きを見る

WINNER OF THE FORTNUM & MASON AWARDS BEST FOOD BOOK 2018 From the BBC1 presenter and bestselling author of Eat, The Kitchen Diaries and Toast comes a new book featuring everything you need for the ……続きを見る

Be it a birthday or a weddingーlet them eat cake. Encased in icing, crowned with candles, emblazoned with congratulatory wordsーcake is the ultimate food of celebration in many cultures around the w……続きを見る

從吃早餐的小歷史，到飲食文化塑造現代文明的大歷史 就讓世界甦醒的味道──早餐！縈繞百年的文化美味，喚醒精氣神，滿足文化之欲 法國聖迪耶國際地理節獎、2008年聖徳尼獎得主克里斯穹‧葛塔魯提醒我們：每天吃的早……続きを見る

**　　對於東方人，尤其是華人來說** **　　茶是能與「水、空氣、陽光、養分」並列的「第五生存要素」** **　　茶究竟是如何從一片平凡的葉子，變成貴族奢侈品** **　　最後走進千家萬戶，乃至風靡全球？** **　◎……続きを見る

One of the oldest, most ubiquitous, and beloved cheeses in the world, the history of cheddar is a fascinating one. Over the years it has been transformed, from a painstakingly handmade wheel to a ri……続きを見る

THE SUNDAY TIMES BESTSELLER 'A love letter to Bombay told through food and stories, including their legendary black daal' Yotam Ottolenghi At long last, Dishoom share the secrets to their much sough……続きを見る

Taste your way through America with more than 125 recipes for our favorite historical cakes and frostings. Cakes in America aren't just about sugar, flour, and frosting. They have a deep, rich histo……続きを見る

一場從台灣出發的美食之旅， 陪你深入最日常的文化記憶， 吃遍屬於台灣人的共同味道。 　 當你穿梭在街頭巷尾，右手拿著一包剛出爐的鹽酥雞，左手握著一杯冰涼的緑豆沙牛奶，吃飽喝足後，一天下來的疲憊終於消除。……続きを見る

続きを見る

For cooks who want to experience a link to culinary history, Hearthside Cooking is a treasure trove of early American delights. First published in 1986, it has become a standard guide for museum int……続きを見る

In Japan, the old ways have prevailed well into the 21st century. Small family run shops still make miso, tofu, shoyu, tamari, amazake and other traditional healing foods the same way they were made……続きを見る

Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisinesーfrom the mastery of grain cooking some twenty thousand years ago, to the presentーin this superbly resear……続きを見る

One morning while reading Barron's, Kara Newman took note of a casual bit of advice offered by famed commodities trader Jim Rogers. "Buy breakfast," he told investors, referring to the increasing va……続きを見る

Extrait : "ABAISSE - Ne pas confondre avec bouillabaisse, nom d'un potage connu dans le Midi. L'abaisse est une pâtisserie qui occupe le fond d'une tourte ou d'un vol-au-vent. La manière de confecti……続きを見る

K’Oben traces the Maya kitchen and its associated hardware, ingredients, and cooking styles from the earliest times for which we have archaeological evidence through today’s culinary tourism in the ……続きを見る

Winner of the Fortnum & Mason Cookery Book Award 2020 Shortlisted for the Guild of Food Writers Award 2020 Shortlisted for the James Beard Award 2020 'Cookbook of the year' Allan Jenkins, OFM 'No on……続きを見る

An intimate culinary portrait of Los Angeles todayーa city now recognized among food lovers for its booming, vibrant, international restaurant landscapeーwith 100 recipes from its restaurants, juice……続きを見る

Accepting the challenge of rethinking connections of food, space and identity within everyday spaces of “public” eating in Malaysia and Singapore, the authors enter street stalls, hawker centers, ma……続きを見る

The Greek's zest for good living, good food, and good wine has given his country a culinary art of great distinction. It is an infinitely interesting cuisine, yet little has been written of its intr……続きを見る

For more than 10,000 years, grains have been the staples of Western civilization. The stored energy of grain allowed our ancestors to shift from nomadic hunting and gathering and build settled commu……続きを見る

It's time to take back the kitchen. It's time to unlock the pantry and break free from the shackles of ready-made, industrial food. It's time to cook supper. The Lost Art of Real Cooking heralds a n……続きを見る

Taste, perhaps the most intimate of the five senses, has traditionally been considered beneath the concern of philosophy, too bound to the body, too personal and idiosyncratic. Yet, in addition to p……続きを見る

**A Splendid Table Staff Book Pick of the Year "Estabrook, a reporter of iron constitution and persistence, has dug deep into the truth about the American pork industry without losing his sense of h……続きを見る

The late 1800s and early 1900s are considered the heyday of “penny candy”ーand the general store of yesteryear stocked a colorful assortmentーyet many confections continued to be made at home. Herei……続きを見る