Food Writing 9

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

McDonald’s founder Ray Kroc once said, ‘It requires a certain kind of mind to see beauty in a hamburger bun’. The hamburger has been both a source of gluttonous joy and a recurrent obstacle to healt……続きを見る

The sacred history and profane present of a substance long seen as the essence of health and civilization. For millennia, fresh olive oil has been one of life's necessities-not just as food but also……続きを見る

Aunt Bee and her friends have stirred up a cookbook that brings home all the flavor of "The Andy Griffith Show's" Mayberry. You'll enjoy most of the 300 mouth-watering recipes (but not all?included ……続きを見る

Shaken or stirred, on the rocks or straight up, every cocktail has a unique history. Bringing this rich lore to life, An Illustrated Guide to Cocktails showcases the often romantic origin of classic……続きを見る

Ever wonder how certain foods came to be such huge staples of American culinary history? In this fascinating mashup between history book and cook book, one of America's Founding Fathers could be at ……続きを見る

In the city where dining is a sport, a gourmand swears off restaurants (even takeout!) for two years, rediscovering the economical, gastronomical joy of home cooking Gourmand-ista Cathy Erway's time……続きを見る

There’s more to American cheese than tangerine orange or white bricks. In It’s Not You, It’s Brie, cheese expert Kirstin Jackson tells the whole cheese story. Through fifty American cheese profiles,……続きを見る

Award-winning chef Rick Tramonto shows home cooks how to recreate the simple, flavorful Italian dishes he serves at his wildly popular Osteria di Tramonto. Osteria means “tavern” in Italian. It is a……続きを見る

A rising young chef lays bare his gripping story of culinary triumphs, consuming drug addictions, and his continuing quest to stay on top while staying sober At twenty-six years old, Brandon Baltzle……続きを見る

'The books I value most are those I return to again and again. Such has been the case with The Flavour Thesaurus' – Nigel Slater 'Every time I return to it, which is often, it makes me tingle with h……続きを見る

First issued in 1948, when soulless minute steaks and quick casseroles were becoming the norm, The Unprejudiced Palate inspired a seismic culinary shift in how America eats. Written by a food-loving……続きを見る

Food - what we eat, how much we eat, how it is produced and prepared, and its cultural and ecological significance- is an increasingly significant topic not only for scholars but for all of us. Theo……続きを見る

Read Michael Harney's posts on the Penguin Blog. The country’s leading connoisseur presents a comprehensive guide for developing your tea palate. The Harney & Sons Guide to Tea transforms tea drinke……続きを見る

In this outrageous and delectable new volume, the Man Who Ate Everything proves that he will do anything to eat everything. That includes going fishing for his own supply of bluefin tuna belly; near……続きを見る

Green eggs were popular once, and long before Dr. Seuss, in France. Poached eggs were served with orange juice and spices. Easter eggs inspired not egg hunts, but loud, raucous processions. Cheese m……続きを見る

A rich romp through untold American history featuring fabulous characters, The Wild Vine is the tale of a little-known American grape that rocked the fine-wine world of the nineteenth century and is……続きを見る

In this book, bestselling TV cook, Rachel Allen shares her ultimate fast and easy family recipes. You can always trust Rachel to help you get a delicious and doable dinner on the table. Whether the ……続きを見る

The Second Avenue Deli has been an internationally renowned Gotham landmark for nearly half a century. Over the years, its founder, Abe Lebewohl, provided the best Jewish fare in town, transforming ……続きを見る

“At one time, I described myself as a cook, a driver, and a writer. I no longer drive, but I do still write and I do still cook. And having reached the delicious age of eighty-one, I realize that I ……続きを見る

New York is the greatest restaurant city the world has ever seen. In Appetite City, the former New York Times restaurant critic William Grimes leads us on a grand historical tour of New York's dinin……続きを見る

Preparing hot, delicious, healthy and gluten-free meals for your family, or yourself, just got a whole lot easier! With all of these 10 Ingredient or Less recipes, you’ll have a no muss, no fuss din……続きを見る

“Tuscan food tastes like itself. Ingredients are left to shine. . . . So, if on your visit, I hand you an apron, your work will be easy. We’ll start with primo ingredients, a little flurry of activi……続きを見る

"100 of the" series books brings you yet another exciting book on the Best 100 Restaurants in Los Angeles. Read this book and many other 100 of the Best, Most, Ugliest, Top, Coolest and more books. 続きを見る

From the internationally-selling author of Dawn of the Lizards, A Poetry in Haiku and Day of the Lizards, An Illustrated Poetry in Haiku! Do you love nuggets? Do you think they deserve at least a……続きを見る

In Spices Fred Czarra explores a wide range of spice fact, fable and legend: from giant birds building cinnamon nests, to the trade routes of the ancient world, to the early modern encounters betwee……続きを見る