Feeding a Yen
Savoring Local Specialties from Kansas City to Cuzco
Hardcover ISBN: 0375508082
In a witty compilation of eating adventures around the world, the best-selling author of American Fried chronicles his search for great meals in different locales, from posole in northern New Mexico or pan bagnat in Nice to ceviche in Ecuador or a Greenwich Village restaurant offering some nine hundred items on its menu. 50,000 first printing.
Adventures of a Restaurant Family
Paperback ISBN: 0375724990
The journalist-author chronicles her restaurant family's arrival in America from Austria at the turn of the century and their subsequent struggle to survive and prosper in a poignant but humorous celebration of family life and history. Reprint. 50,000 first printing.
The New Food Lover's Companion
Comprehensive Definitions of Nearly 6000 Food, Drink, and Culinary Terms
Paperback ISBN: 0764112589
This culinary reference contains some 6,000 entries on subjects related to food and drink, encompassing foods from around the world, cooking techniques, meat cuts, kitchen utensils, wine, and cocktail terms. There are 68 pages of appendices, covering everything from ingredient equivalents to consum
The New Pressure Cooker Cookbook
A Complete Guide to Meals in Minutes Using Today's Stress-Free Pressure Cooker
Paperback ISBN: 0809241862
A comprehensive guide to preparing meals with a pressure cooker features more than seventy recipes for soups, stews, meat dishes, vegetables, and even desserts
It Must'Ve Been Something I Ate
The Return of the Man Who Ate Everything
Paperback ISBN: 0375727124
A new collection of provocative essays from the food critic of Vogue describes his remarkable love affair with food and his compulsive quest to find out how, why, and what we eat, in such pieces as "Who Is Having All the Fun?," "Don't Believe a Word of It," and "The Man Who Cooked for His Dog." By the author of The Man Who Ate Everything. Reprint. 30,000 first printing.
French Provincial Cooking
Paperback ISBN: 0141181532
First published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as Alsace, Provence, Brittany, and the Savoie. Full of cooking ideas and recipes, French Provincial Cooking is a scholarly yet straightforward celebration of the traditions of French regional cooking.