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- Penguin Publishing Group 2013; US$ 17.00
In Cooked , Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements?fire, water, air, and earth?to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with... more...
- Reaktion Books 2015; US$ 18.00
From gnocchi to pierogi to wonton , the dumpling has become synonymous with comfort food around the world. Whether stuffed or unfilled, steamed or boiled, many countries have their own version of the dish. In this book, Barbara Gallani looks at the differences and similarities between the ways dumplings are prepared in a variety of cultures,... more...
- Reaktion Books 2015; US$ 18.00
What is a truffle? Is it the über-shroom, the highest order of fungal foods? Does it arrive, as some cultures feel, in the moment of a thunderclap? One thing is for sure: despite its unappetizing appearance, the truffle is without a doubt one of the most prized ingredients in the world?s pantry. In this book, Zachary Nowak digs deep into the history... 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$ 16.00
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...
- Reaktion Books 2011; US$ 17.00
Gravenstein. Coe?s Golden Drop. Mendocino Cox. The names sound like something from the imagination of Tolkien or perhaps the ingredients in a dubious magical potion rather than what they are?varieties of apples. But as befits their enchanting names, apples have transfixed and beguiled humans for thousands of years. Apple: A Global History... more...
- Reaktion Books 2012; US$ 17.00
Olives are at once a mythical food?bringing to mind scenes from ancient Rome and the Bible?and an everyday food, given the ubiquity of olive oil in contemporary diets. In this succinct and engaging history, Fabrizia Lanza traces the olive?s roots from antiquity, when olive oil was exalted for ritual purposes and used to anoint kings and athletes,... 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...