What are the right portions for vinaigrette? What's the best way to prepare green beans? Julia Child gathers her culinary wisdom from the past 40 years and distills it into one small volume. Delicious, priceless, and comforting, this book is arranged according to subject matter, with ample cross-referencing. 8 photos, 4 in full color.
Inspirational and moving, KITCHEN TABLE WISDOM is a thought-provoking collection of stories and personal anecdotes. Dr. Rachel Naomi Remen wants her readers to appreciate the healing life force they all possess and to look at life as the gift it is. Dr. Remen conveys her wonder of life's mysteries in a profound way that never lowers itself to ...
Harold McGee's perennially helpful and fascinating tome (nearly 1000 pages long) delves deeply into its subject from a variety of angles. He explains how to tell if a fish is fresh, what the difference is between eating raw and cooked garlic, the story of French sauces vs. English ones, why stock is called "stock," and what exactly is wasabi (and ...
The iconoclastic restaurant critic for The New York Times writes a memoir of growing up eating and cooking. Born in Manhattan, raised in Connecticut, Reichl had an upper-class upbringing that included trips to Paris, then became a commune-dweller after graduating from college. This chronicle, which includes recipes, ends in the 1970s.
Bestselling chef and host of "No Reservations" has never been one to pull punches. In his latest work, he serves up a well-seasoned "hellbroth" of candid, often outrageous stories from his worldwide misadventures.
Urbane, informative, and highly entertaining essays by Vogue food columnist Steingarten, about bread, choucroute, barbecue, fat farms, the wonders of red wine, and French fries cooked in horse fat--among other things. A winner of a 1998 award from the Association of Culinary Professionals. A New York Times Notable Book for 1998.
Does the alcohol really boil off when we cook with wine? Are smoked foods raw or cooked? Are green potatoes poisonous? This work provides plain explanations of kitchen mysteries, with a liberal seasoning of wit. Organized into basic categories for easy reference, this book contains more than 130 lucid explanations of kitchen phenomena involving ...
Renowned cookbook author Deborah Madison set out to learn what people chew on when there isn't anyone else around. The responses are surprising - and we aren't just talking take-out or leftovers. This is food-gone-wild in its most elemental form. In a conversational tone, "What We Eat When We Eat Alone" explores the joys and sorrows of eating solo ...
Fisher identifies a variety of human cravings and the means to find nourishment in what is the most intimate of the five volumes in North Point's jacketed paperback series, now complete.
Ann and Steve Vanderhoof left Toronto to take a long-planned two-year cruise to the Caribbean, visiting 16 countries and immersing themselves in the local culture. This account of the trip includes recipes for the food they encountered and a keen appreciation for the people and the landscape.
From the author of the entertaining essay collection, "The Man Who Ate Everything, " come 40 outrageous, deliciously provocative new pieces. Each section of Steingarten's new book is a savory course of a splendid feast. Lucky for his audience that Jeffrey Steingarten is insatiable! Includes recipes.
Anthony Bourdain follows up his best-selling memoir, KITCHEN CONFIDENTIAL, with this account of a world tour in search of not only the perfect meal but the perfect total food experience. Traveling to Vietnam, Japan, France, Mexico, and other places, he has a series of adventures, both culinary and other, including many wonderful meals.
First published in 1942 when wartime shortages were at their worst, the ever-popular How to Cook a Wolf, continues to surmount the unavoidable problem of cooking within a budget. Here is a wealth of practical and delicious ways to keep the wolf from the door.
In this indispensable collection, "The New Yorker" dishes up a feast of delicious food writing--food and drink memoirs, short stories, and poems, seasoned with a generous dash of cartoons.
Fully illustrated, American Pie is a fascinating look into the great pizzas and pizzerias of Italy and America. Included are in-depth pizza-making techniques, more than 40 classic pizza recipes, and an engaging narrative of Reinhart's pizza hunts with such food luminaries as Rick Bayless, Jeffrey Steingarten, and Joanne Weir. Reinhart's insatiable ...
The story of cuisine and the social history of eating. The author looks at the transition from a vegetable to an increasingly meat-based diet; the relationship between people and what they eat; between particular foods and social behavior; and between dietary habits and methods of cooking.
An eye-opening look at aquaculture that does for seafood what "Fast Food Nation "did for beef. Dividing his sensibilities between Epicureanism and ethics, Taras Grescoe set out on a nine-month, worldwide search for a delicious--and humane--plate of seafood. What he discovered shocked him. From North American Red Lobsters to fish farms and ...
From a passionate and talented chef who also happens to be an Episcopalian priest comes this surprising and thought-provoking treatise on everything from prayer to poetry to puff pastry. In "The Supper of the Lamb, " Capon talks about festal and ferial cooking, emerging as an inspirational voice extolling the benefits and wonders of old-fashioned ...
A unique feast for body and soul, "Home Cooking" shares the delightful pleasures of discovering cooking and eating good, simple food. Colwin combines her insightful, good-humored writing style with her lifelong passion for wonderful food in such essays as "Alone in the Kitchen with an Eggplant", "Repulsive Dinners: A Memoir" and "Stuffed Breast of ...
For Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. THE definitive culinary skills textbook in the market. Organized via food "types", On Cooking 4/e teaches the "hows" and the "whys" of culinary fundamentals; supported by tested, contemporary recipes and ...
Award-winning food writer Mark Kurlansky serves up a true smorgasbord of "choice cuts" by the world's most discerning gourmets and gourmands through the ages. From Plato on the art of cooking to Louis Prima at the pizzeria to Pablo Neruda on French fries and M.F.K. Fisher on gingerbread, "Choice Cuts" offers more than 200 selections--all enhanced ...
Elizabeth David was a gifted essayist, and 30 years worth of her thoughts on food, published in such magazines as Vogue, Gourmet, and the Sunday Times of London, have been collected here. David is celebrated for the heady immediacy of her prose, and in this very personal book she takes the reader on a journey to Italy, France, Greece, and Egypt, ...
In the 1970s, Calvin Trillin informed us that the most glorious food in an American city was not to be found at the pretentious rooftop restaurant he called La Maison de la Casa House, Continental Cuisine. With three hilarious books, he established himself as "our funniest food writer" and, in Craig Claiborne's phrase, "the Walt Whitman of ...
A reflection on the wild joys of food and parenting and the marvelous melange of the two--"Hungry Monkey" takes food enthusiasts on a new adventure in eating (with dozens of delicious recipes).
We guarantee every item's condition, as described on Alibris. If you are not satisfied that an item is as described, return your purchase for a refund.
Kitchen Confidential: Adventures in the Culinary Underbelly
