Pollan writes about the ecology of the food humans eat and why--what it is, in fact, that we are eating. Discussing industrial farming, organic food, and what it is like to hunt and gather food, this is a surprisingly honest and self-aware account of the evolution of the modern diet.
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.
Told for the first time by the only reporter present, this is the full story of the mythic Paris Tasting of 1976--a blind tasting where a panel of esteemed French judges shocked the industry by choosing unknown California wines over France's best.
Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati-pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread. This beautiful volume is the first book to provide a complete history of pasta in Italy, telling its long story via the extravagant variety of shapes it takes and the even greater abundance ...
"I've been a chef in New York for more than ten years, and, for the decade before that, a dishwasher, a prep drone, a line cook, and a sous-chef. I came into the business when cooks still smoked on the line and wore headbands." After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided ...
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 ...
This engaging yet scholarly account chronicles the lively history of coffee for over five centuries, detailing how this crop continues to impact global politics, culture, and the environment.
Rao's is a hundred-year-old Italian restaurant in East Harlem, and one of the most popular eating spots in the city. Here is its colorful history, with recipes, including marinara sauce, lemon chicken, seafood salad, and many classic Neapolitan dishes.
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.
A cookbook based on the dishes feasted upon in Patrick O'Brian's masterly Aubrey/Maturin novels, including authentic recipes for Pig's Trotters, Great Raised Veal and Ham Pie, Steak and Kidney Pudding, Syllabub, Jam Roly-Poly, and Marchpane Cakes. A great gift for fans of the novels.
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 ...
Based on the popular Web site of the same name, "The Gallery of Regrettable Food" is a hilarious, fully illustrated send-up of the stomach-turning cookbooks of a bygone era. Full-color photos throughout.
In the first-ever history of American beer, Maureen Ogle tells its epic story, from the immigrants who invented it to the upstart microbrewers who revived it.
As foie gras has emerged from its formerly obscure luxury-item status to become an everyday foodie favorite, the methods of its production have fallen under fervent inquiry. Caro joins in the debate about what people know--and what they choose not to know--about what they eat.
"Drink" investigates the history of the most Jekyll and Hyde of all fluids--alcohol--and traces humankind's love/hate relationship with it from ancient Egypt to the present day. Gately also provides a history of the world's most famous drinks--and the world's most famous drinkers.
Edna Lewis provides not only recipes but reminiscences that have been collected over the years by her family--originally, free slaves who settled on a Virginia farm. A unique and beautifully illustrated book about American food, history, and life.
This book gives an illuminating account of how history shapes our diets now revised and updated. Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did the African cultures imported by slavery influence cooking in the American South? What does the 700 seat McDonald's in Beijing serve in the age of ...
SOMETHING FROM THE OVEN takes us back to the good old days--the 1950s--to explore the American food situation, which was--in a word--terrible. Laura Shapiro takes the home cook from postwar prefab food, through the birth and various incarnations of Betty Crocker and her ilk, to the blessed emergence of Julia Child, when everything changed forever.
In this engaging, anecdotal history of food, world conquest, and desire, a chef-turned-journalist tells the story of three legendary cities--Venice, Lisbon, and Amsterdam--that transformed the globe in the quest for spice.
Here we go. Gene "The Contrary Farmer" Logsdon has taken on some controversial subjects in his time, but this time he has bitten off (sipped on doesnt sound right) a topic bound to raise strong feelings on both sides of societys moral boundary lines. His subject is alcohol and its traditional role on the family homestead. Not surprisingly, Gene ...
Alice Waters, executive chef and owner of Chez Panisse restaurant is a strong advocate for farmer's markets and for sound and sustainable agriculture. In 1996, in celebration of the restaurant's twenty-fifth anniversary, she created the Chez Panisse Foundation to help underwrite cultural and educational programs such as the one at the Edible ...
"Hugh Johnson's masterpiece; combining his gifts as writer, taster, and historian to superb effect. Quirky, informative and extremely readable, with enlightening chapters on everything from the birth of claret to the rise of the New World." Tim Atkin, on the first edition. Written by the world's best-selling wine author, this new edition of Hugh ...
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