Food Writing
Featured Items
Salt: A World History
Salt
A World History
Paperback      ISBN: 0142001619
A history of salt notes its role as currency, in the establishment of trade routes and cities, and as an agenda of war, noting key figures who played major parts in its manufacture and distribution. Reprint.
The Man Who Ate Everything: And Other Gastronomic Feats, Disputes, and Pleasurable Pursuits
The Man Who Ate Everything
And Other Gastronomic Feats, Disputes, and Pleasurable Pursuits
Paperback      ISBN: 0375702024
The food critic for Vogue magazine eats his way around the world in forty amusing, passionate essays that recount his quest for the perfect fat substitute, the best formula for sourdough bread, and other culinary grails. Reprint. 25,000 first printing. NYT.
Vegan: The New Ethics of Eating
Vegan
The New Ethics of Eating
Paperback      ISBN: 0935526870
In this book, you will find the latest information about how what you eat affects your health, the environment, and the existence of the animals who share this planet, along with in-depth discussions of ground-breaking work by these internationally respected experts: Heart specialist, Dean Ornish, M.D.; Nutrition scientist, T. Colin Campbell, Ph.D.; Weight loss expert, Terry Shintani, M.D.; Farm Sanctuary founders, Gene and Lorri Bauston; Vegetarian nutritionist, Suzanne Havala, R.D.; Population analysis, David Pimentel, Ph.D.; Mad Cow disease expert, Stephen Dealler, M.D.; Rangeland activist, Lynn Jacobs.
Essentials of Cooking
Essentials of Cooking
Hardcover      ISBN: 1579651208
In this unrivaled practical guide, one of America's most widely respected cookbook authors distills his vast knowledge and experience into the 100 essential techniques that every cook needs to know. Seven hundred and fifty photographs unravel the mysteries of the method and provide practical application on the spot. Each technique is further explained in terms of how it makes the food taste: What happens, for example, if you cook the fish in butter versus oil? Why does roasting make vegetables taste so good? How do you decide whether you want to make a chicken stew or sautT? Here are answers to just about every cooking question, from the simple to the sublime: how to boil an artichoke or cook a soft-boiled egg, or how to clean soft-shell crabs or even butcher and roast a whole saddle of lamb. Knowing how to execute a technique makes you efficient; knowing why you've chosen that technique makes you a master.
The Inquisitive Cook
The Inquisitive Cook
1st Edition    Paperback      ISBN: 0805045414
Details what roles different ingredients and techniques play in cooking and provides tools to modify and improve recipes and avoid cooking disasters
The Cuisine of Hubert Keller
The Cuisine of Hubert Keller
Hardcover      ISBN: 0898158079
The executive chef and owner of Fleur de Lys in San Francisco shares recipes stemming from both his French background and his commitment to California-style healthfulness
What Einstein Told His Cook: Kitchen Science Explained
What Einstein Told His Cook
Kitchen Science Explained
1st Edition    Hardcover      ISBN: 0393011836
The chemistry professor columnist for the Washington Post's "Food 101" presents explanations of kitchen mysteries involving food types, temperature, cooking equipment, and food myths.
Comfort Me With Apples: More Adventures at the Table
Comfort Me With Apples
More Adventures at the Table
Paperback      ISBN: 0375758739
In the sequel to Tender at the Bone, the noted food critic describes her odyssey from chef to food writer, traces her journey through restaurants from Bangkok to Paris to Los Angeles, and offers colorful anecdotes about her life and encounters with great food. Reprint. 100,000 first printing.
Coming Home to Eat: The Pleasures and Politics of Local Foods
Coming Home to Eat
The Pleasures and Politics of Local Foods
Paperback      ISBN: 0393323749
Capturing the vital human relation to the foods that nourish us and the powerful bonds to family, community, landscape, and season, a prize-winning author and naturalist details his experiences of eating only foods grown, fished, or caught within two hundred miles of his home to define the phrase "think globally, eat locally." Reprint. 10,000 first printing.
The Gastronomical Me
The Gastronomical Me
Paperback      ISBN: 0865473927
The author recounts her first experiences with various foods, recalls memorable meals, and describes her travels