Food Writing 7

"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

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

Exploring the scientific principles behind everyday recipes, this informative blend of lab book and cookbook reveals that cooks are actually chemists. Following or modifying recipes is shown to be a……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

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

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

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

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 portrait of American food--before the national highway system, before chain restaurants, and before frozen food, when the nation's foo……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

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