William - Food Writing 1

With its clear photography and easy to read recipes, Spicy Padang Cooking contains everything you need to create over 35 healthy, authentic, and delicious Indonesian dishes. This cookbook contains s……続きを見る

Enjoy home-cooked dishes from all over the Indonesian archipelago with this collection of over 40 classics from Sumatra, Java, Madura, Bali and Sulawesi. Indonesian cuisine is known for being divers……続きを見る

The American publication of Cottage Economy by Stephen Gould and Sons was basically a compilation of a series of pamphlets published by Cobbett in 1821 in England. Cobbett was an English political a……続きを見る

The Ethics of Diet Author: Howard William AT the present day, in all parts of the civilized world, the once orthodox practices of cannibalism and human sacrifice universally are regarded with astoni……続きを見る

A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine. We all love to eat, and most people have a favorite ingredient or dish. But how ma……続きを見る

Tutti noi amiamo i piaceri della tavola e gran parte di noi ha un ingrediente o un piatto preferito. Nel mondo di oggi possiamo reperire il cibo che vogliamo e quando lo vogliamo, ma quanti conoscon……続きを見る

Welcome to "A Taste of Christmas: The Ultimate Holiday Cookbook." As the snowflakes gently blanket the world outside, we invite you to step into a world of culinary enchantment within these pages. T……続きを見る

Healthy Eating for a Healthy Life is the perfect guide for those looking to adopt, or already living, a healthier lifestyle. With simple tips and advice, as well as easy-to-follow meal plans and rec……続きを見る

In 'Old Cookery Books and Ancient Cuisine' by William Carew Hazlitt, readers are taken on a journey through the fascinating world of historical gastronomy. Hazlitt meticulously examines a collection……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

The ingredients, cooks, techniques and tools that have shaped our love of food. We all love to eat and most of us have a favourite ingredient or dish. In today's world we can get the food we want, w……続きを見る

It is difficult to think of a food more basic, more essential, and more universal than bread. Common to the diets of both the rich and the poor, bread is one of our oldest foods. Loaves and rolls ha……続きを見る

William Verral, the redoubtable eighteenth-century landlord of the White Hart Inn in Lewes, Sussex, trained under a continental chef and was determined to introduce the 'modern and best French cooke……続きを見る

William L. Hamilton loves a good gimlet. Rose's and lime. Straight up. Perfectly iced. Make the glass pretty too. "It ruined my reputation for thinking before I speak," he writes of that love. "I ac……続きを見る

Internationally known food historian William Woys Weaver presents a richly photographed gastronomical journey into the heart of Pennsylvania Dutch food traditions, with more than 100 heritage recipe……続きを見る

This heartfelt ode to the meditative practice of drinking tea examines the origins of traditional tea culture in the East, revealing how a good cuppa can elevate both the mind and spirit Traditional……続きを見る

Here are more than two hundred recipes from Hawaii that are as varied and distinctive, as appealing and inviting as are its delightful scenery and its charming people. Polynesian to begin with, the ……続きを見る

Within a collection of columns extracted from twenty years as a celebrated culinary contributor, Chef William Hand shares not only diverse recipes and tips for cooks of all levels, but also personal……続きを見る

New York Times bestselling author William Alexander takes readers on a surprisingly twisty journey through the history of the beloved tomato in this fascinating and erudite microhistory. The tomato ……続きを見る

William Alexander is determined to bake the perfect loaf of bread. He tasted it long ago, in a restaurant, and has been trying to reproduce it ever since. Without success. Now, on the theory that pr……続きを見る

In today's fast-paced world, where convenience often trumps nutrition, we find ourselves facing a growing health challenge - the impact of blood sugar on our well-being. Welcome to "The Glucose Revo……続きを見る

Food and the Novel in Nineteenth-Century America revolves around the 1840 presidential election when, according to campaign slogans, candidates were what they ate. Skillfully deploying the rhetoric ……続きを見る

AS SEEN ON TV As featured on ITV's 'Inside the Ritz' series 'When you look at the dishes in this book, the photographs - it's beyond beautiful. You wouldn't need to cook a thing……続きを見る

The sixteen essays in The Larder argue that the study of food does not simply help us understand more about what we eat and the foodways we embrace. The methods and strategies herein help scholars u……続きを見る

Drawing on years of investigative reporting, Wyatt Williams offers a powerful look at why we kill and eat animals. In order to understand why we eat meat, the restaurant critic and journalist invest……続きを見る

From kitchen table to protest marches, The Suffragette Cookbook is a history of female love and power. The history of feminism is a history of women coming together. Modern feminists and Suffragette……続きを見る

Psyche A. Williams-Forson is one of our leading thinkers about food in America. In Eating While Black, she offers her knowledge and experience to illuminate how anti-Black racism operates in the pra……続きを見る

A colorful, spirited tour of culinary attitudes, tastes, and techniques throughout colonial America. Confronted by unfamiliar animals, plants, and landscapes, settlers in the colonies and West Indie……続きを見る

Probing diaries, letters, business journals, and newspapers for morsels of information, food historian Jackie Williams here follows pioneers from the earliest years of settlement in the Northwest--w……続きを見る

Beignets, Po’ Boys, gumbo, jambalaya, Antoine’s. New Orleans’ celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, ……続きを見る