Food Writing category: 1790 books
Tortillas, Tiswin, and T-Bones
A Food History of the Southwest
Language: English
Release Date: October 30, 2017
In this entertaining history, Gregory McNamee explores the many ethnic and cultural traditions that have contributed to the food of the Southwest. He traces the origins of the cuisine to the arrival of humans in the Americas, the work of the earliest farmers of Mesoamerica, and the most ancient trade...
by Rita Connelly
Language: English
Release Date: December 7, 2015
Language: English
Release Date: December 7, 2015
From western roadhouses to fine dining, Tucson boasts an extraordinary lineup of diverse restaurants. Though some of its greatest no longer exist, their stories conjure the sights, smells and sounds of the city's history. Longtime locals still buzz about Gordo's famous chimichangas, an accidental...
Lunch at the Shop
The Art and Practice of the Midday Meal
Language: English
Release Date: March 11, 2014
Don’t skip lunch! Complete with recipes, this “meditation on food, togetherness and simplicity” celebrates a daily break from the clock and the computer (Edible San Francisco).
Nowadays, lunch has been sadly reduced to the realm of pay-and-go, stand-up, pre-made, take-out, and food-truck...
The Year of Eating Dangerously
A Global Adventure in Search of Culinary Extremes
Language: English
Release Date: August 20, 2013
Fugu. Dog. Cobra. Bees. Spleen. A 600,000 SCU chili pepper.
All considered foods by millions of people around the world. And all objects of great fascination to Tom Parker Bowles, a food journalist who grew up eating his mother's considerably safer roast chicken, shepherd's pie and mushy peas. Intrigued...
Milk
The Surprising Story of Milk Through the Ages
Language: English
Release Date: May 1, 2013
Part cookbook—with more than 120 enticing recipes—part culinary history, part inquiry into the evolution of an industry, Milk is a one-of-a-kind book that will forever change the way we think about dairy products.
Anne Mendelson, author of Stand Facing the Stove, first explores the earliest...
Eating In with Lynne Rossetto Kasper, Issue 2
Weekend Menus and Work Night Encores
Language: English
Release Date: November 15, 2013
Lynne Rossetto Kasper invites you into her kitchen with the second issue of her new quarterly e-book, Eating In with Lynne Rossetto Kasper: Weekend Menus and Work Night Encores. This latest issue is The Big Summer Party, a weekend menu that can break out any way you'd like — from a blow-out Sunday...
Jeremiah Tower: Flavors of Taste
Recipes, Memories & Menus
Language: English
Release Date: April 3, 2018
Jeremiah Tower's Flavors of Taste captures the genius of one of America's great chefs, and the food that changed American cooking through superlative recipes, memories, rare menus, and extraordinary photography. It is illustrated by 75 recipes and 75 photographs. Tower is a purist, obsessed with ingredients,...
The Fermented Man
A Year on the Front Lines of a Food Revolution
Language: English
Release Date: July 19, 2016
On January 1, 2014, homebrewer and writer Derek Dellinger began a journey that would change nearly everything he thought he knew about fermented food and beverage—and as a beer expert, he knew a lot. For an entire year, Dellinger would eat or drink only products that had been created by microbes....
The London Cookbook
Recipes from the Restaurants, Cafes, and Hole-in-the-Wall Gems of a Modern City
Language: English
Release Date: October 11, 2016
From an award-winning food writer comes this intimate portrait of London--the global epicenter of cuisine--with 100 recipes from the city's best restaurants, dessert boutiques, tea and coffee houses, cocktail lounges, and hole-in-the-wall gems--all lovingly adapted for the home kitchen.
Once...
Ethnic American Cooking
Recipes for Living in a New World
Language: English
Release Date: July 15, 2016
Ethnic American Cooking: Recipes for Living in a New World is much more than a cookbook. It contains recipes from almost every nationality or ethnicity residing in the US and includes a brief introduction to understanding how those recipes represent that group’s food culture. It illustrates the...
Mouth Wide Open
A Cook and His Appetite
Language: English
Release Date: November 25, 2008
Ever since his first book, Simple Cooking, and its acclaimed successors, Outlaw Cook, Serious Pig, and Pot on the Fire, John Thorne has been hailed as one of the most provocative, passionate, and accessible food writers at work today. In Mouth Wide Open, his fifth collection, he has prepared a feast...
by A.R. Kirimi
Language: English
Release Date: December 22, 2014
Language: English
Release Date: December 22, 2014
Entertaining your friends and guests with great food has never been easier!Dinner parties are the quintessential social gathering, bringing people together through great food and conversation. Hosting one should never be a cause of stress. Nor should it take up all your free time. This guide will...
by Kevin Gibson
Language: English
Release Date: April 15, 2018
Language: English
Release Date: April 15, 2018
Louisville is consistently recognized as having one of the best dining scenes in America, with its farm-to-table aesthetic, celebrity chefs like Edward Lee, and ultra-hip pockets of dining culture around the city, from NuLu to Downtown to the Highlands. But Louisville is also home to countless one-of-a-kind...
Molecular Gastronomy
Exploring the Science of Flavor
Language: English
Release Date: January 4, 2006
Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge...