Food Writing 7

The scientist in the kitchen tells us more about what makes our foods tick. This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind o……続きを見る

Marco Pasanella's behind-the-scenes memoir through the world of wine will captivate wine lovers with its story of one man who decided, at age 43, to change his life by opening a wine shop. As Kitche……続きを見る

“We can’t solve problems by using the same kind of thinking we used when we created them.” – Albert Einstein This ebook points out the surrounding issues of genetically modified fruit and vegetables……続きを見る

Deliciously organized by the Seven Deadly Sins, here is a scintillating history of forbidden foods through the agesーand how these mouth-watering taboos have defined cultures around the world. From ……続きを見る

This American war-time volume is a collection of recipes, tips, and tricks for maintaining a nutritional, balanced diet during the rationing of the Second World War. The Victory Cook Book features a……続きを見る

This culinary biography recounts the 1784 deal that Thomas Jefferson struck with his slaves, James Hemings. The founding father was traveling to Paris and wanted to bring James along “for a particul……続きを見る

Millions of people fantasize about leaving their old lives behind, enrolling in cooking school, and training to become a chef. But for those who make the decision, the difference between the dream a……続きを見る

Reel Food is the first book devoted to food as a vibrant and evocative element of film, featuring original essays by major food studies scholars, among them Carole Counihan and Michael Ashkenazi. Th……続きを見る

In this delightful and much buzzed-about essay collection, 26 food writers like Nora Ephron, Laurie Colwin, Jami Attenberg, Ann Patchett, and M. F. K. Fisher invite readers into their kitchens to re……続きを見る

A memorable book about the path food travels from garden to table A celebration of life together, a tribute to an utterly unique garden, a wonderfully idiosyncratic guide for cooks and gardeners int……続きを見る

Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science ……続きを見る

From Michael Pollan to locavores, Whole Foods to farmers' markets, today cooks and foodies alike are paying more attention than ever before to the history of the food they bring into their kitchens……続きを見る

Before he was a top chef, Tom Colicchio learned to love cooking when he was still slinging burgers at a poolside snack bar. Barbara Lynch tells the story of lying her way into her first chef's job a……続きを見る

ESTE E UM LIVRO DE RECEITAS, QUE FOI PLANEJADO PARA PESSOAS, QUE NAO TENHAM MUITA Habilidade NA COZINHA voce podera UTILIZAR ESTAS RECEITAS NO DIA A DIA. NESTE LIVRO VAMOS FAZER ALGUMAS Aprender a R……続きを見る

Published in 1832 in Philadelphia, Domestic French Cookery by well-known French writer Louis-Eustache Audot was translated and adapted for an American audience by Eliza Leslie, one of the most popul……続きを見る

Lhomme précolombien a donné aux aliments une importance vitale mais aussi et surtout une place primordiale dans sa culture. Des produits comme le maïs, le haricot, la cour­gette, le cacao et le pime……続きを見る

Wondering if you're a true carnivore? Looking for a great recipe for Rattlesnake Chili? Read this book: a fast, funny, and enlightening celebration of the immense joys of fleshーconsuming it, that i……続きを見る

Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simon……続きを見る

Envie de participer à une émission de cuisine à la mode ? Découvrez les recettes qui marchent grâce au célèbre pâtissier Jules Gouffé. Des centaines de recettes, de trucs et astuces pour réalis……続きを見る

You may be what you eat, but you're also what you speak, and English food words tell a remarkable story about the evolution of our language and culinary history, revealing a vital collision of cultu……続きを見る

1846 gem gives recipes for rice griddle cakes, royal crumpets, sassafras jelly, pickled nasturtiums, codfish relish, mutton hash, mock turtle soup, much more. Readers also learn how to cut up a hog,……続きを見る

In A Hedonist in the Cellar, Jay McInerney gathers more than five years’ worth of essays and continues his exploration of what’s new, what’s enduring, and what’s surprising–giving his palate a compl……続きを見る

“On our first date, Rich ordered a chocolate soufflé at the beginning of the meal, noting an asterisk on the menu warning diners of the wait involved. At the time, I imagined he did it partly to imp……続きを見る

Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge……続きを見る

Original eighteenth century recipes - most newly translated from French - selected to match a "model meal" given in a classic period cookbook. Recipes appear for the three services: FIRST SERVICE (S……続きを見る

Everyones a foodie now. But in a world of foodies, refinement and rarified good taste seem increasingly to come at the cost of actually being satisfied with anything. How do we crack the dilemma of ……続きを見る

The New York Times restaurant critic's heartbreaking and hilarious account of how he learned to love food just enough Frank Bruni was born round. Round as in stout, chubby, and always hungry. His re……続きを見る

Why does honey from the tupelo-lined banks of the Apalachicola River have a kick of cinnamon unlike any other? Why is salmon from Alaska's Yukon River the richest in the world? Why does one undergro……続きを見る

A story of food and love, injury and healing, Keeping the Feast is the triumphant memoir of one couple's nourishment and restoration in Italy after a period of tragedy, and the extraordinary sustain……続きを見る

"Rich in history and admirable scholarship. . . . It's a fine grande champagne of a book, to be savored over and over." -Patricia Wells, author of The Provence Cookbook Called the "brandy of the god……続きを見る