Catalog Search Results
Series
Language
English
Formats
Description
At Cook's Illustrated, our test cooks are dedicated to testing and retesting recipes 20, 30, sometimes 50 times until we come up with a recipe that will come out right the first time -- and every time -- you make it. And each issue of Cook's Illustrated is 100% ADVERTISING FREE, so you get unbiased and objective information on every page. As we like to say at Cook's Illustrated, "We make the mistakes so you don't have to."
...Author
Pub. Date
2023.
Language
English
Formats
Description
"Food and words--we rely on both to sustain our daily lives. We begin each morning hungry for nourishment and conversation, and our happiest moments and fondest memories are often filled with ample servings of both. Food historian Judith Tschann celebrates this glorious intersection of linguistic and culinary affinities with Romaine Wasn't Build in a Day, a decadent romp through the history of food words"--
Author
Pub. Date
©2004
Language
English
Description
More than 50 years after M.F.K. Fisher logged her musings and memories on food, love, and life, her nuanced stories still entertain and enlighten. If you haven't yet read Fisher's work, you will thoroughly enjoy discovering its variety, richness, and honesty. If it has been a while since you last delved into her writing, you will be captivated once again. - Cover.
Pub. Date
2008
Language
English
Description
A veritable gourmet pantry of the world's most exquisite and exotic delicacies, from single press extra-virgin olive oils and artisanal cheeses to more exotic fare such as zebra jerky, this compilation is a cornucopia of culinary delights from every cuisine around the globe.
Author
Pub. Date
[2015]
Language
English
Description
"In First Bite, acclaimed food historian Bee Wilson delves deep into the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by family and culture, memory and gender, hunger and love. We do not come into the world with an innate sense of taste or nutrition as omnivores, we have to learn how and what to eat, how sweet is too sweet and what food will give us the most energy for the coming...
Author
Language
English
Formats
Description
Peter Mayle, francophile phenomenon and author of A Year in Provence, brings another delightful (and delicious) account of the good life, this time exploring the gustatory pleasures to be found throughout France.
The French celebrate food and drink more than any other people, and Mayle shows us just how contagious their enthusiasm can be. We visit the Foire aux Escargots. We attend a truly French marathon, where the beverage of choice...
The French celebrate food and drink more than any other people, and Mayle shows us just how contagious their enthusiasm can be. We visit the Foire aux Escargots. We attend a truly French marathon, where the beverage of choice...
Author
Pub. Date
[2023]
Language
English
Description
"A collection of hilarious essays about how food became one man's obsession and coping mechanism, and how it came to rule-and sometimes ruin-his relationships, from the Cobra Kai actor, stand-up comic, and host of Food Network's Raid the Fridge. "When most people say they have an unhealthy relationship with food, they mean they eat too much of it or too little. When I say I have an unhealthy relationship with food, I mean it's what gives my life meaning....
Pub. Date
2004
Language
English
Description
"Every once in awhile a writer of particular skills takes a fresh, seemingly improbable idea and turns out a book of pure delight." That's how David McCullough described Mark Kurlansky's Cod: A Biography of the Fish That Changed the World, a work that revealed how a meal can be as important as it is edible. Salt: A World History, its successor, did the same for a seasoning, and confirmed Kurlansky as one of our most erudite and entertaining food authors....
Didn't find it?
Can't find what you are looking for? Try our Materials Request Service. Submit Request