Food Writing 5

With the world in a swoon over the gastronomic riches of Spain - from the brilliant array of its traditional tapa dishes to the daring preparations of its new generation of chefs -the timing couldn'……続きを見る

Over 300 different classic recipes, covering every aspect of cooking from starters to puddings.Included are recipes for:BreadOystersBouillionSoupFishSaucesMeatsSweetbreadsPoultryVegetablesEggsSaladD……続きを見る

New York Times bestseller From the Winner of the James Beard Lifetime Achievement Award Now a Netflix Original Series T****he grande dame of African American cookbooks and winner of the James Beard ……続きを見る

Cosmopolitan: A Bartender's Life is a memoir of the bartending life structured as a day in the life at Passerby, the bar owned and run by Toby Cecchini. It is, as well, a rich study of human nature……続きを見る

For most Americans, candy is an uneasy pleasure, eaten with side helpings of guilt and worry. Yet candy accounts for only 6 percent of the added sugar in the American diet. And at least it's honest ……続きを見る

The true story of a bumbling and undistinguished television producer who inadvertently changed the landscape of cookery programmes forever to give rise to the world of the 'celebrity chef'. As the p……続きを見る

An exciting new cookery book from a first-time author and hard-working mother of two. Elisa Beynon won a competition to find a new and original voice in food writing, which was run in 2007 by Fourth……続きを見る

Witty and irreverent, informative and provocative, Cheesemonger: A Life on the Wedge is the highly readable story of Gordon Edgar's unlikely career as a cheesemonger at San Francisco's worker-owned ……続きを見る

"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."ーThe New York Times Book Review Just over a decade ago, journalist Mich……続きを見る

“Part cookbook, part celebration of the written word, [The Book Club Cookbook] illustrates how books and ideas can bring people together.” ーPublishers Weekly "We are what we eat, they say. We can e……続きを見る

RENOWNED VEGETARIAN COOKBOOK AUTHOR Deborah Madison set out to learn what people chew on when there isn't anyone else around. The responses are surprising-and we aren't just talking take-out or left……続きを見る

Not so long ago, Italian food was regarded as a poor man's gruel-little more than pizza, macaroni with sauce, and red wines in a box. Here, John Mariani shows how the Italian immigrants to America c……続きを見る

From the prominent New York Times food writer, a memoir recounting the tough life lessons she learned from a generation of female cooks-including Marion Cunningham, Alice Waters, Ruth Reichl, Rachae……続きを見る

For too long Britain has failed to celebrate its culinary heritage. But from the introduction of borage to the British Isles by the Romans to the nation's love-hate relationship with Marmite, Britai……続きを見る

What do Americans think of when they think of the hamburger? A robust, succulent spheroid of fresh ground beef, the birthright of red-blooded citizens? Or a Styrofoam-shrouded Big Mac, mass-produced……続きを見る

A former Hollywood insider trades the Hollywood Hills for Green Acresーand lives to tell about it in this hilarious, poignant treat of a memoir. As head of her celebrity sister’s production company,……続きを見る

Published in 1846 in New York, Miss Beecher’s Domestic Receipt Book was written by Catharine Esther Beecher, one of the most influential women writers and social activists of her time. This best-sel……続きを見る

When you're cooking, you're a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature p……続きを見る

Eating the Enlightenment offers a new perspective on the history of food, looking at writings about cuisine, diet, and food chemistry as a key to larger debates over the state of the nation in Old R……続きを見る

A glorious, edible tour of Paris through six decades of writing from Gourmet magazine, edited and introduced by Ruth Reichl For sixty years the best food writers have been sending dispatches from Pa……続きを見る

One young food writer's search for America's lost wild foods, from New Orleans croakers to Illinois Prairie hen, with Mark Twain as his guide. In the winter of 1879, Mark Twain paused during a tour ……続きを見る

Ever since his first book, Simple Cooking, and its acclaimed successors, Outlaw Cook, Serious Pig, and Pot on the Fire, John Thorne has been hailed as one of the most provocative, passionate, and ac……続きを見る

This is the first English translation of Apicius de re Coquinaria, the oldest known cookbook in existence. It is also one of the few translations of this original Roman cookbook prepared by a profes……続きを見る

Originally published during WWI, this is one of the early vegetarian cook books, issued to help deal with rationing and the meat crisis. It contains many recipes and much advice that is still of pra……続きを見る

In essays ranging from his earliest cooking lessons in a cold-water walk-up apartment on New York's Lower East Side to opinions both admiring and acerbic on the food writers of the past ten years, J……続きを見る

Filled with anecdotes and fascinating information, "a spicy read indeed." (Mark Pendergrast, author of Uncommon Grounds: The History of Coffee and How it Transformed the World) The perfect companion……続きを見る

Among the most exclusive eBooks on apple recipes learn mouth-watering secrets for makine extraordinary apple crisp recipe, baked apple recipe, best apple recipes, apple pie recipe, healthy apple re……続きを見る

A veteran genius of a cook shows you how to prepare the richest, most luscious meals your imagination or appetite could desire! Jennie Grossinger was the celebrity whose zest for good Jewish food pu……続きを見る

Andrew Zimmern, the host of The Travel Channel’s hit series Bizarre Foods, has an extraordinarily well-earned reputation for traveling far and wide to seek out and sample anything and everything tha……続きを見る

279 Recettes Utiles et Gourmandes de mon Arrière-grand-mère Eugénie A. Chateau Un « sel » 100 % naturel aux vertus extraordinaires pour des dents ultra-blanches ! PAGE 6 Le secret d’une hygiène ……続きを見る