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- Andrews UK 2014; US$ 2.99
Do you know which cheese is the most expensive in the world? Or why cheese made in the village of Stilton can no longer be called Stilton cheese? How large was the wheel of Cheddar given to Queen Victoria as a wedding present? And what was Napoleons favourite cheese? All these questions and more are answered in this fascinating book. Whether... more...
- Grand Central Publishing 2010; US$ 9.99
Louis Eguaras, a renowned chef at the Le Cordon Bleu Program at the California School of Culinary Arts, provides readers with a terrific overview of what is truly involved in the preparation, cooking, and presentation of meals. He also provides invaluable insights into just what is involved in making this one's chosen profession. The book will feature... more...
- Osprey Publishing Ltd 2012; US$ 7.95
The 1950s was the first great age of the modern kitchen. Labour-saving appliances, bright colours and the novelty of fitted units moved the kitchen from dankness into light, where it became the domain of the happy housewife and the heart of the home. New space-age material Formica, decorated with fashionable patterns, topped sleek cupboards that contained... more...
- Osprey Publishing 2011; US$ 9.95
The 1950s was the first great age of the modern kitchen: labor-saving appliances, bright colors and the novelty of fitted units moved the kitchen from dankness into light, where it became the domain of the happy housewife and the heart of the home. Formica - a new space-age material - decorated with fashionable patterns topped sleek cupboards that... more...
- HarperCollins 2010; US$ 9.99
?Social history is, most elementally, food history. Jane Ziegelman had the great idea to zero in on one Lower East Side tenement building, and through it she has crafted a unique and aromatic narrative of New York?s immigrant culture: with bread in the oven, steam rising from pots, and the family gathering round.? ? Russell Shorto, author of The... more...
- Smithsonian 2014; US$ 21.95
Abraham Lincoln in the Kitchen is a culinary biography unlike any before. The very assertion of the title--that Abraham Lincoln cooked--is fascinating and true. It's an insight into the everyday life of one of our nation's favorite and most esteemed presidents and a way to experience flavors and textures of the past. Eighmey solves riddles such as... more...
- The University Press of Kentucky 2014; US$ 19.95
Kentucky native and national tastemaker Duncan Hines (1880--1959) published his first cookbook, Adventures in Good Cooking , in 1939 at the age of fifty-nine. This best-selling collection featured recipes from select restaurants across the country as well as crowd-pleasing family favorites, and it helped to raise the standard for home cooking in... more...
- University of California Press 2014; US$ 29.95
In this groundbreaking study of organic farming, Julie Guthman challenges accepted wisdom about organic food and agriculture in the Golden State. Many continue to believe that small-scale organic farming is the answer to our environmental and health problems, but Guthman refutes popular portrayals that pit "small organic" against "big organic" and... more...
- University of Chicago Press 2008; US$ 18.00
We didn?t always eat the way we do today, or think and feel about eating as we now do. But we can trace the roots of our own eating culture back to the culinary world of early modern Europe, which invented cutlery, haute cuisine , the weight-loss diet, and much else besides. Aguecheek?s Beef, Belch?s Hiccup tells the story of how early modern... more...