Food Writing 8

"...[An]adventure story, a hold-your-breath-while-you-turn-the-page thriller that's also an anthropological study of the culture of cooking" -- Anthony Bourdain, The New York Times The classic accou……続きを見る

Cheese is one of the most ancient of civilized foods and one of the most nourishing. Despite its many uses and variations, there has never been a global history of cheese, but here at last is a succ……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 t……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

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

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

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 réaliser de……続きを見る

**In the time since Bright Lights, Big City reinvigorated contemporary fiction, Jay McInerney can claim a great many accomplishments, including the mantle that Salon has given him: “the best wine wr……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