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History

  • The Sorcerer's Apprenticesby Lisa Abend

    Simon & Schuster UK 2011; US$ 29.13

    It was, arguably, the most famous restaurant in the world and perhaps one of the most significant and influential ever: the legendary 'el Bulli' in Catalonia, which closed in 2011, attained a near-mythic reputation for culinary wizardry. But what actually went on behind the scenes? What was the daily reality of life in the world's greatest kitchen?... more...

  • The Sorcerer's Apprenticesby Lisa Abend

    Atria Books 2011; US$ 16.00

    WHAT GOES ON BEHINDTHE SCENES AT ELBULLI? Elected best restaurant in the world by Restaurant magazine an unprecedented five times, elBulli is where chef Ferran Adrià?s remarkable cuisine comes to life?with dragon cocktails that make the drinker breathe smoke and caviar made from tiny spheres of olive oil. elBulli is also the object of culinary pilgrimage?millions... more...

  • The Audacity of Hopsby Tom Acitelli

    Chicago Review Press 2013; US$ 15.99

    Charting the birth and growth of craft beer across the United States, Tom Acitelli offers an epic, story-driven account of one of the most inspiring and surprising American grassroots movements. In 1975, there was a single craft brewery in the United States; today there are more than 2,000. Now this once-fledgling movement has become ubiquitous nationwide?there's... more...

  • Pancakeby Ken Albala

    Reaktion Books 2013; US$ 15.95

    Round, thin, and made of starchy batter cooked on a flat surface, it is a food that goes by many names: flapjack, crêpe, and okonomiyaki, to name just a few. The pancake is a treasured food the world over, and now Ken Albala unearths the surprisingly rich history of pancakes and their sizzling goodness. Pancake traverses over centuries and... more...

  • Eating Right in the Renaissanceby Ken Albala

    University of California Press 2002; US$ 47.95

    Eating right has been an obsession for longer than we think. Renaissance Europe had its own flourishing tradition of dietary advice. Then, as now, an industry of experts churned out diet books for an eager and concerned public. Providing a cornucopia of information on food and an intriguing account of the differences between the nutritional logic of... more...

  • Three World Cuisinesby Ken Albala

    AltaMira Press 2012; US$ 54.99

    This ?living? text provides readers with a solid understanding of the three cuisines that have had the greatest impact on the globe historically. Deep knowledge of Italian, Mexican, and Chinese cuisines illuminates many of the great historical themes of the past 10,000 years as well as why we eat the way we do today. more...

  • Food and Faith in Christian Cultureby Ken Albala; Trudy Eden

    Columbia University Press 2011; US$ 27.99

    Without a uniform dietary code, Christians around the world used food in strikingly different ways, developing widely divergent practices that spread, nurtured, and strengthened their religious beliefs and communities. These never-before published essays map the intersection of food and faith over the past five centuries, charting the complex relationship... more...

  • The Lost Arts of Hearth & Homeby Ken Albala; Rosanna Nafziger Henderson

    Penguin Publishing Group 2012; US$ 23.00

    ?If Irma S. Rombauer hadn't used the phrase more than 70 years ago, the ideal title for this engaging little volume?half cookbook, half culinary sermon?might have been The Joy of Cooking.? ?T he Wall Street Journal on The Lost Art of Real Cooking ? The Lost Art of Real Cooking is a reminder that inspiring cookbooks can be more useful kitchen... more...

  • The Lost Art of Real Cookingby Ken Albala; Rosanna Nafziger Henderson

    Penguin Publishing Group 2010; US$ 21.00

    "Almost all the recipes on offer here, from pickles to pastry, are doable in the humblest of kitchens..." - The Wall Street Journal more...

  • Hometown Appetitesby Kelly Alexander; Cynthia Harris

    Penguin Publishing Group 2008; US$ 19.00

    Selected as one of the 2009 Kansas Notable Books In "Kelly Alexander and Cynthia Harris's smartly drawn, surprisingly uplifting biography [...] the authors share Paddleford's eye for a good story, deftly documenting their subject's well-deserved contributions to food journalism, but balancing them with biographical color." - New York Post ... more...