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  • The Craft of Stone Brewing Co.by Greg Koch; Steve Wagner; Randy Clemens

    Ten Speed Press 2011; US$ 25.00

    Since its inception in 1996, Stone Brewing Co. has been the fastest growing brewery in the country?Beer lovers gravitate to its unique line-up which includes favorites such as Stone IPA and Arrogant Bastard Ale. This insider's guide focuses on the history of Stone Brewing Co., and shares homebrew recipes for many of its celebrated beers including Stone... more...

  • Cookedby Michael Pollan

    Penguin Group US 2013; US$ 9.99

    ?Important, possibly life-altering, reading for every living, breathing human being." -- Boston Globe 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... more...

  • Food In Englandby Dorothy Hartley

    Little, Brown Book Group 2014; US$ 51.65

    A fascinating cookery source-book full of recipes, anecdotes, household hints and history that is now recognised as a culinary classic. more...

  • Food In Englandby Dorothy Hartley

    Little, Brown Book Group 2014; Not Available

    A fascinating cookery source-book full of recipes, anecdotes, household hints and history that is now recognised as a culinary classic. more...

  • Food In Englandby Dorothy Hartley

    Little, Brown Book Group 2014; Not Available

    Her love of the infinite variety of English cooking and her knowledge of British culture and history show why our food should never be considered dull or limited. There are unusual dishes such as the Cornish Onion and Apple Pie, and even recipes for fungi, from common field mushrooms to puffballs. She describes some delicious puddings, cakes and breads,... more...

  • Our Founding Foodsby Jane Tennant

    Willow Creek Press, Inc. 2014; US$ 8.48

    American cuisine has absorbed the best and brightest of every culture world wide, and it all began in the early cookbooks of the eighteenth century. Martha Washington, for instance, our first First Lady, was America's earliest celebrity chef. Her recipe collection was a beloved family heirloom, lent out to friends one receipt at a time. Others followed.... more...

  • The Physiology of Tasteby Brillat Savarin; Fayette Robinson

    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...

  • The Physiology of Tasteby Jean Anthelme Brillat-Savarin; M.F.K. Fisher

    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...

  • Wolfgang Puck Cookbookby Wolfgang Puck

    Random House Publishing Group 2010; US$ 16.95

    Provides more than two hundred recipes that combine French, Italian, and Oriental techniques and flavors, and offers such dishes as Stir-Fried Scallop Salad and Pizza with Smoked Salmon. more...

  • The Cookbook Libraryby Anne Willan; Mark Cherniavsky; Kyri Claflin

    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...