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A Taste for Absinthe
Crown Publishing Group 2012; US$ 24.99Absinthe?s renaissance is quickly growing into a culinary movement. The ?Green Fairy? is now showing up on cocktail menus at chic restaurants around the country. A Taste for Absinthe celebrates this storied and complex liquor by bringing you 65 cocktail recipes from America?s hottest mixologists to enjoy as you discover the spirit that has fascinated... more...
The Curious World of Wine
Penguin Group US 2012; US$ 10.99The Curious World of Wine is a fascinating miscellany about the colorful characters, celebrated places, and quirky events surrounding wine-making. Recounting wine tales that are by turns amusing, surprising, and occasionally a bit naughty, wine expert Richard Vine reveals little-known facts such as: ? The oldest vineyard still producing grapes... more...
Italian Identity in the Kitchen, or, Food and the Nation
Columbia University Press 2013; US$ 25.99Another entertaining and surprising food history by the scholar who has come to define the discipline, this volume draws readers into the far-flung story of how regional cuisine came to shape a collective Italian identity. From the Romans? encounters with barbarian tribes to the revival and reinvention of local Italian cooking in the twentieth century,... more...
Nutritionism
Columbia University Press 2013; US$ 31.99Popularized by Michael Pollan in his best-selling In Defense of Food, Gyorgy Scrinis? concept of nutritionism refers to the reductive understanding of nutrients as the key indicators of healthy food?an approach to food that now dominates nutrition science, dietary advice, and food marketing. Scrinis argues that this ideology of nutritionism has narrowed... more...
Daniel
Grand Central Publishing 2013; US$ 19.99Daniel Boulud, one of America's most respected and successful chefs, delivers a definitive, yet personalcookbook on his love of French food. From coming of age as a young chef to adapting French cuisine to American ingredients and tastes, Daniel Boulud reveals how he expresses his culinary artistry at Restaurant Daniel. With more than 75 signature... more...
Pork
Reaktion Books 2012; US$ 18.00“Pork. The Other White Meat.” The well known National Pork Board slogan doesn’t begin to describe the many types of meat that fall under the umbrella of “pork.” The most versatile of meats, pork ranges from the rich, delicate succulence of a roast loin to the dry, salty assertiveness of pancetta and bacon. Since the Roman... more...
Pudding
Reaktion Books 2013; US$ 18.00Pudding usually brings to mind flavors like chocolate, vanilla, and tapioca, but prepackaged pudding cups don’t even scratch the surface of global pudding varieties—the term can denote dishes containing candied fruits and nuts or even frugal blends of little more than flour and suet. Pudding: A Global History explains how puddings developed... more...
The Way We Ate
Touchstone 2013; Not AvailableFrom the food photographers and creators of the popular blog The Way We Ate comes a lavishly illustrated journey through the rich culinary tradition of the last American century, with 100 recipes from the nation's top chefs and food personalities. The blog The Way We Ate , launched in 2011 by Noah Fecks and Paul Wagtouicz as a retrospective... more...
The Way We Ate
Touchstone 2013; Not AvailableFrom the food photographers and creators of the popular blog The Way We Ate comes a lavishly illustrated journey through the rich culinary tradition of the last American century, with 100 recipes from the nation's top chefs and food personalities. The blog The Way We Ate , launched in 2011 by Noah Fecks and Paul Wagtouicz as a retrospective... more...
The Way We Ate
Touchstone 2013; US$ 32.00From the food photographers and creators of the popular blog The Way We Ate comes a lavishly illustrated journey through the rich culinary tradition of the last American century, with 100 recipes from the nation's top chefs and food personalities. The blog The Way We Ate , launched in 2011 by Noah Fecks and Paul Wagtouicz as a retrospective... more...
