Food Writing 6

This classic book contains a mouth-watering collection of recipes for the making of toffee sweets. With a wealth of information and a a varity of different toffees to make, including 'Chocolate Toff……続きを見る

Awarded three stars by Michelin, Taillevent is one of the finest restaurants in the world. Todhunter spent several months working in its kitchen in preparation for the divine experience of eating a ……続きを見る

What kind of pie conveys the experience of starting a new job, getting married, becoming a mom? Over 30 of the country's top foodies are here to tell you. Each one has devised a pie recipe that capt……続きを見る

During World War Two Britain had to look to the land to provide the produce it had previously shipped in from abroad, meaning huge changes on both the agricultural and domestic scenes. Accompanying ……続きを見る

For oenophiles, casual wine-drinkers, and aesthetes alike, an informative and entertaining history sure to delight even the most sensitive palates. From celebrations of Bacchus in ancient Rome to th……続きを見る

A Newsday Best Cookbook of 2007: can a recipe change your life? A quest for an authentic dish reveals a mythic love story and age-old culinary secrets. James Beard Award-winning author Laura Schenon……続きを見る

Recommended by Chef José Andrés on The Drew Barrymore Show! A remarkable portrait of American food before World War II, presented by the New York Times-bestselling author of Cod and Salt. Award-winn……続きを見る

What in the world could be so extraordinary about pepper that men willingly died for it? If you enlarge your historical horizon a bit, and look back just a few centuries, there is nothing at all biz……続きを見る

Originally published in 1862 as Everybody’s Pudding Book, this delightful period cookbook offers delicious, comforting Victorian pudding recipes for the cold dark days of winter as well as the sunny……続きを見る

A touching, insightful and uplifting memoir, complete with more than 40 recipes, that recounts a year in the life of a new parent learning to cook for three. Keith Dixon’s passion was cooking. For y……続きを見る

In Sweets, Tim Richardson takes us on a magical confectionery tour, letting his personal passion fuel the narrative of candy's rich and unusual history. Beginning with a description of the biology o……続きを見る

This volume contains a comprehensive guide to historical winemaking in Africa, Persia, India, China, Russia, and Turkey. A fantastically detailed and thoroughly interesting treatise, “The History of……続きを見る

“Every once in awhile a writer of particular skills takes a fresh, seemingly improbable idea and turns out a book of pure delight.” That’s how David McCullough described Mark Kurlansky’s Cod: A Biog……続きを見る

Mangiare sano non è importante ma è essenziale! Mangiare sano e secondo natura è una delle migliori cose che potete fare per assicurarvi il benessere, per vivere meglio e pi&ugr……続きを見る

What happens when a 56-year-old fiction writer decides to ditch it all and attend professional pastry chef school for a year? In writing that brings to mind the work of journalist/chef Michael Ruhlm……続きを見る

A delectable journey into the world of chocolate--from manufacturing to marketing, French boutiques to American multinationals--by the award-winning author of Olives. Science, over recent years, has……続きを見る

Funny, outrageous, passionate, and unrelenting, Vogue's food writer, Jeffrey Steingarten, will stop at nothing, as he makes clear in these forty delectable pieces. Whether he is in search of a foolp……続きを見る

This vintage book contains a complete guide to the history of alcohol in the Far East, with information on popularity, costs, influence, laws, production techniques, and many other related aspects. ……続きを見る

In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Inst……続きを見る

Take a slice of bread. It’s perfectly okay in and of itself. Maybe it has a nice, crisp crust or the scent of sourdough. But really, it’s kind of boring. Now melt some cheese on itーa sharp Vermont ……続きを見る

Patricia Volk’s delicious memoir lets us into her big, crazy, loving, cheerful, infuriating and wonderful family, where you’re never just hungry–your starving to death, and you’re never just full–yo……続きを見る

Calling all cheese lovers. Here's a book for you. Did you know that cheese making predates recorded history? The Egyptians and the Romans made cheese, but the Eurpeans are credited with creating the……続きを見る

Born into a well-to-do family in Cuba in 1953, Eduardo Machado saw firsthand the effects of the rising Castro regime. When he and his brother were sent to the United States on one of the Peter Pan f……続きを見る

“All you have to do is ask ‘why’ and open to any page. Good luck putting it down.” ーAlton Brown, host of Good Eats and Iron Chef Have you ever wondered why onions make us cry? Do you believe banana……続きを見る

Introduction: The following pages comprise the series of articles which appeared, during the last season, in the columns of the Utica Morning and Weekly Herald. It is not claimed that they exhaust ……続きを見る

This Ball Blue Book is a fascinating handbook for canning and preserving, providing traditional recipes and handy tips for how to use a wide variety of jars to conserve different foods. This classic……続きを見る

"A sun-drenched memoir with a fairy-tale ending."ーKirkus Reviews In this laugh-out-loud tale, two adventurers discover that rare combination: joy and success. Candace, a painter, and Ferenc, a writ……続きを見る

The ebook inspired by the hugely popular Recipe Rifle blog. One of the funniest cookbooks you are ever likely to read. And definitely the sweariest. For over three years now, Esther Walker has been ……続きを見る

From the award-winning food editor of The Washington Post comes a cookbook aimed at the food-loving single. Joe Yonan brings together more than 100 inventive, easy-to-make, and globally inspired rec……続きを見る

Curry is one of the most widely usedーand misusedーterms in the culinary lexicon. Outside of India, the word curry is often used as a catchall to describe any Indian dish or Indian food in general, ……続きを見る