Food Writing
Featured Items
The Quick Recipes
The Quick Recipes
1st Edition    Hardcover      ISBN: 0936184663

From scratch dishes ready to serve in under an hour and many in less than 30 minutes Winner of the 2004 James Beard Cookbook Award The Quick Recipe offers 300 exhaustively tested real recipes for real food, all with contemporary flavours from around the world. There are chapters on appetizers, salads, vegetables, grains and beans, pasta and noodles, soups, poultry, meat, fish and shellfish, grilling, stir-frying, eggs, biscuits, cakes and cookies, fruit desserts, ice cream and puddings.

Cod: A Biography of the Fish That Changed the World
Cod
A Biography of the Fish That Changed the World
Paperback      ISBN: 0140275010

An unexpected, energetic look at world history on sea and land from the bestselling author of Salt and The Basque History of the World

Cod, Mark Kurlansky's third work of nonfiction and winner of the 1999 James Beard Award, is the biography of a single species of fish, but it may as well be a world history with this humble fish as its recurring main character. Cod, it turns out, is the reason Europeans set sail across the Atlantic, and it is the only reason they could. What did the Vikings eat in icy Greenland and on the five expeditions to America recorded in the Icelandic sagas? Cod, frozen and dried in the frosty air, then broken into pieces and eaten like hardtack. What was the staple of the medieval diet? Cod again, sold salted by the Basques, an enigmatic people with a mysterious, unlimited supply of cod. As we make our way through the centuries of cod history, we also find a delicious legacy of recipes, and the tragic story of environmental failure, of depleted fishing stocks where once their numbers were legendary. In this lovely, thoughtful history, Mark Kurlansky ponders the question: Is the fish that changed the world forever changed by the world's folly?

"Every once in a while a writer of particular skill takes a fresh, seemingly improbable idea and turns out a book of pure delight. Such is the case of Mark Kurlansky and the codfish." -David McCullough, author of The Wright Brothers and 1776
The Passover Table: New and Traditional Recipes for Your Seders and the Entire Passover Week
The Passover Table
New and Traditional Recipes for Your Seders and the Entire Passover Week
Paperback      ISBN: 0060950269

Discusses the history of the Seder, and shares recipes for appetizers, soups, meat, poultry, vegetables, kugels, and desserts.

Tsukiji: The Fish Market at the Center of the World
Tsukiji
The Fish Market at the Center of the World
Paperback      ISBN: 0520220242

Located only blocks from Tokyo's glittering Ginza, Tsukiji-the world's largest marketplace for seafood-is a prominent landmark, well known but little understood by most Tokyoites: a supplier for countless fishmongers and sushi chefs, and a popular and fascinating destination for foreign tourists. Early every morning, the worlds of hi-tech and pre-tech trade noisily converge as tens of thousands of tons of seafood from every ocean of the world quickly change hands in Tsukiji's auctions and in the marketplace's hundreds of tiny stalls. In this absorbing firsthand study, Theodore C. Bestor-who has spent a dozen years doing fieldwork at fish markets and fishing ports in Japan, North America, Korea, and Europe-explains the complex social institutions that organize Tsukiji's auctions and the supply lines leading to and from them and illuminates trends of Japan's economic growth, changes in distribution and consumption, and the increasing globalization of the seafood trade. As he brings to life the sights and sounds of the marketplace, he reveals Tsukiji's rich internal culture, its place in Japanese cuisine, and the mercantile traditions that have shaped the marketplace since the early seventeenth century.

The Cheese Companion: A Connoisseurs Guide
The Cheese Companion
A Connoisseurs Guide
2nd Edition    Paperback      ISBN: 0762419563

From Appenzeller to Wensleydale, from Gruyere to Parmigiano-Reggiano, the world of cheese is one to be discovered and savored by everyone who loves to eat. This accessible new paperback version of the original, comprehensive guide to selecting and enjoying the world's most popular cheeses is designed for easy reference, with an alphabetical directory of 106 varieties. Profiled by name, origin, characteristics, variations, and serving selections, each entry also indicates the type of milk used in production, the cheese's pungency, fat content, and compatibility with specific wines. A short section traces the history of cheese and how it is made.

Tender at the Bone: Growing Up at the Table
Tender at the Bone
Growing Up at the Table
Paperback      ISBN: 0767903382

A restaurat critic of the New York Times offers a memoir--with recipes--of a life spent as a resturant owner, chef, and food critic, from California to New York City.

The Physiology of Taste: Or, Meditations on Transcendental Gastronomy
The Physiology of Taste
Or, Meditations on Transcendental Gastronomy
Paperback      ISBN: 1582431035

Brillat-Savarin set out to write about food and cookery, but his interests and enthusiasms ranged so widely over matters of the human spirit that they could hardly be contained. M.F.K. Fisher's footnotes and commentaries constitute nearly a quarter of the text. The work includes: observations on feasting and fasting and on the advantages of gourmandism, including its influence on marital happiness; analysis and definition of the senses, with a gastronomical test to measure the degree of one's gift for taste; discourses on obesity and its cure and on the calamity of thinness, particularly in women, with prescriptions for fattening them up; talk of truffles and their possible erotic effect, of coffee and its stimulative powers, of chocolate, and omelettes, and eels; Brillat-Savarin's 20 famous aphorisms, including, Tell me what you eat, and I shall tell you what you are; and anecdotes of unforgettable meals and the stratagems by which they were obtained, elaborate practical jokes, and culinary challenges met and surmounted.

In the Devil's Garden: A Sinful History of Forbidden Food
In the Devil's Garden
A Sinful History of Forbidden Food
Paperback      ISBN: 0345440161
Deliciously organized by the Seven Deadly Sins, here is a scintillating history of forbidden foods through the ages--and how these mouth-watering taboos have defined cultures around the world.

From the lusciously tempting fruit in the Garden of Eden to the divine foie gras, Stewart Lee Allen engagingly illustrates that when a pleasure as primal as eating is criminalized, there is often an astonishing tale to tell. Among the foods thought to encourage Lust, the love apple (now known as the tomato) was thought to possess demonic spirits until the nineteenth century. The Gluttony "course" invites the reader to an ancient Roman dinner party where nearly every dish served--from poppy-crusted rodents to "Trojan Pork"--was considered a crime against the state. While the vice known as Sloth introduces the sad story of "The Lazy Root" (the potato), whose popularity in Ireland led British moralists to claim that the Great Famine was God's way of punishing the Irish for eating a food that bred degeneracy and idleness.

Filled with incredible food history and the author's travels to many of these exotic locales, In the Devil's Garden also features recipes like the matzo-ball stews outlawed by the Spanish Inquisition and the forbidden "chocolate champagnes" of the Aztecs. This is truly a delectable book that will be consumed by food lovers, culinary historians, amateur anthropologists, and armchair travelers alike. Bon app tit
The Whole Food Bible: How to Select and Prepare Safe, Healthful Foods
The Whole Food Bible
How to Select and Prepare Safe, Healthful Foods
Paperback      ISBN: 0892816260

For people concerned with the quality and integrity of the food they eat and who want to take the guesswork out of shopping, The Whole Food Bible provides a ready source of up-to-date information on all varieties of foods. The author details the latest findings on such topics as food irradiation, pesticides, and chemical food additives, enabling consumers to minimize their exposure to the hazards existing in many foods today. The author also provides extensive information on diet and nutrition and the benefits of eating foods that are organically grown and minimally refined.

- New edition of the best-seller.

- First published by Addison-Wesley in 1991, with more than 35,000 copies sold.

- A handy guide for both the experienced and beginning cook.

- More than 100 simple, healthy, and delicious recipes and a large assortment of tips on how to select and prepare delicious whole foods.
100 Vegetables and Where They Came from
100 Vegetables and Where They Came from
Hardcover      ISBN: 1565122380

A perfect leek from France. Flavorful zucchini from Italy. An infamous potato from Ireland, and a humble lentil from Ethiopia. 100 Vegetables offers a veritable cornucopia of vegetables and stories from around the world--from Argentina to Zimbabwe, from Australia to the United States. William Woys Weaver--veggie connoisseur, gardener, and historian--guides us through a range of peppers, potatoes, peas, gourds, onions, tomatoes, greens, and a whole lot more. Not every carrot is the same. All beans aren't equal. Take the Petaluma Gold Rush bean, a rugged legume, grown for over 150 years and brought to California by an American whaler from Peru. Or the violet carrot, which the Greeks brought back from India following the conquests of Alexander the Great. Mixing history, culinary suggestions, practical information, and personal anecdotes, Weaver introduces us to unusual heirloom vegetables as well as to common favorites. He provides answers to general questions, such as the difference between a yam and a sweet potato, and presents lively portraits of one hundred vegetable varieties, which he's grown and harvested in his own kitchen garden. Organized alphabetically by common name, 100 Vegetables includes beautifully detailed drawings throughout and a helpful appendix of seed resources.