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- Knopf Doubleday Publishing Group 2006; US$ 16.00
?A delight.? ? The New York Times ?What a joy!? ? The Washington Post ?Endlessly engaging.? ? The Philadelphia Inquirer ?Inspiring..? ? Entertainment Weekly ?Delighful and ebulliently written. . . . Her joy just about jumps off the books pages.? ? Christian Science Monitor ?Lively, infectious. . . . Her elegant but unfussy prose pulls the reader... more...
- Storey Publishing, LLC 2011; US$ 14.95
How Carrots Won the Trojan War is a delightful collection of little-known stories about the origins, legends, and historical significance of 23 of the world?s most popular vegetables. Curious cooks, gardeners, and casual readers alike will be fascinated by these far-fetched tales of their favorite foods? pasts. Readers will discover why Roman gladiators... more...
- Rowman & Littlefield Publishers 2014; US$ 37.99
Renaissance Italy?s art, literature, and culture continue to fascinate. The domestic life has been examined more in recent years, and this book reveals the preparation, eating, and the sociability of dining in Renaissance Italy. more...
- Open Road Media 2015; US$ 14.99
?The book progresses like a feast. Read it, because you'll never look at a table knife the same way again.? ? The New York Times Book Review This award-winning work by Margaret Visser is a wry and remarkable exploration of the way we eat. Solidifying her standing as a preeminent observer and scholar of everyday life, Visser takes on the sweeping... more...
- The Floating Press 2008; US$ 6.50
Jean Anthelme Brillat-Savarin (1755 – 1826) has been credited with founding the genre of the gastronomic essay, together with Grimod. A French lawyer and politician, Brillat-Savarin believed that all food, no matter how simple, should be prepared and consumed with great artistry. Though prosaic, his meditations on food are still considered important,... more...
- Knopf Doubleday Publishing Group 2009; US$ 16.95
A culinary classic on the joys of the table?written by the gourmand who so famously stated, ?Tell me what you eat, and I will tell you what you are??in a handsome new edition of M. F. K. Fisher?s distinguished translation and with a new introduction by Bill Buford. First published in France in 1825 and continuously in print ever since, The Physiology... more...
- University of California Press 2012; US$ 50.00
This gorgeously illustrated volume began as notes on the collection of cookbooks and culinary images gathered by renowned cookbook author Anne Willan and her husband Mark Cherniavsky. From the spiced sauces of medieval times to the massive roasts and ragoûts of Louis XIV?s court to elegant eighteenth-century chilled desserts, The Cookbook Library draws... more...
- Pan Macmillan 2012; US$ 9.74
The Downstairs Cookbook offers genuine 1920s recipes from bestselling author Margaret Powell, the house maid and cook who shared tales from her years of service in Below Stairs and inspired the original Upstairs Downstairs TV series. Now in this cookery book she offers a collection of sweet and savoury courses that the servants regularly prepared... more...