• 1,000 Foods to Eat Before You Die a Food Lover's Life List
    1,000 Foods to Eat Before You Die a Food Lover's Life List
    ISBN: 9780761141686
    Title: 1,000 Foods to Eat Before You Die a Food Lover's Life List
    Author: MIMI SHERATON

    The ultimate gift for the food lover. In the same way that "1,000 Places to See Before You Die" reinvented the travel book, "1,000 Foods to Eat Before You Die" is a joyous, informative, dazzling, mouthwatering life list of the world's best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it's the marriage of an irresistible subject with the perfect writer, Mimi Sheraton-award-winning cookbook author, grande dame of food journalism, and former restaurant critic for "The New York Times." "1,000 Foods" fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)-the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it's dinner at Chicago's Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird's Nest Soup. A frozen Milky Way. Black truffles from Le Perigord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions-you can almost taste what she's tasted. You'll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included."

    Format: Paperback
    Price: $50.00

    $50.00
  • 100 Million Years of Food: What Our Ancestors Ate & Why It Matters Today
    100 Million Years of Food: What Our Ancestors Ate & Why It Matters Today
    ISBN: 9781250050410
    Title: 100 Million Years of Food: What Our Ancestors Ate & Why It Matters Today
    Author: LE STEPHEN

    A fascinating tour through the evolution of the human diet, and how we can improve our health by understanding our complicated history with food.

    There are few areas of modern life that are burdened by as much information and advice, often contradictory, as our diet and health: eat a lot of meat, eat no meat; whole-grains are healthy, whole-grains are a disaster; eat everything in moderation; eat only certain foods--and on and on. In "One Hundred Million Years of Food" biological anthropologist Stephen Le explains how cuisines of different cultures are a result of centuries of evolution, finely tuned to our biology and surroundings. Today many cultures have strayed from their ancestral diets, relying instead on mass-produced food often made with chemicals that may be contributing to a rise in so-called "Western diseases," such as cancer, heart disease, and obesity.

    Travelling around the world to places as far-flung as Vietnam, Kenya, India, and the US, Stephen Le introduces us to people who are growing, cooking, and eating food using both traditional and modern methods, striving for a sustainable, healthy diet. In clear, compelling arguments based on scientific research, Le contends that our ancestral diets provide the best first line of defense in protecting our health and providing a balanced diet. Fast-food diets, as well as strict regimens like paleo or vegan, in effect highjack our biology and ignore the complex nature of our bodies. In "One Hundred Million Years of Food" Le takes us on a guided tour of evolution, demonstrating how our diets are the result of millions of years of history, and how we can return to a sustainable, healthier way of eating.

    Format: Hardback
    Price: $45.00

    $45.00
  • 100 Million Years of Food: What Our Ancestors Ate & Why It Matters Today
    100 Million Years of Food: What Our Ancestors Ate & Why It Matters Today
    ISBN: 9781250117885
    Title: 100 Million Years of Food: What Our Ancestors Ate & Why It Matters Today
    Author: LE STEPHEN


    A Fascinating Tour Through the Evolution of the Human Diet and How We Can Improve Our Health by Understanding Our Complicated History with Food

    There are few areas of modern life that are burdened by as much information and advice, often contradictory, as our diet and health: eat a lot of meat, eat no meat; whole grains are healthy, whole grains are a disaster; eat everything in moderation; eat only certain foods---and on and on. In 100 Million Years of Food, biological anthropologist Stephen Le explains how cuisines of different cultures are a result of centuries of evolution, finely tuned to our biology and surroundings. Today many cultures have strayed from their ancestral diets, relying instead on mass-produced food often made with chemicals that may be contributing to a rise in so-called Western diseases, such as cancer, heart disease, and obesity.



    Format: Trade paperback
    Price: $28.00
    $28.00
  • 1001 Restaurants You Must Experience Before You Die
    1001 Restaurants You Must Experience Before You Die
    ISBN: 9781844037643
    Title: 1001 Restaurants You Must Experience Before You Die
    Author: LINDFORD JENNY ED

    Gourmets with an appetite for good food in gorgeous settings will find their taste buds tingling in anticipation as they flick through the pages of this book. The eateries listed here come from around the world and range from beloved, local institutions-favorite spots for family celebrations-to elegant, haute cuisine establishments in which to enjoy refined and elegant dishes. As well as celebrating the traditional and the classic, 1001 Restaurants You Must Experience Before You Die showcases the best of the contemporary dining scene. Discover where the world's best chefs-René Redzepi, Pierre Gagnaire, Thomas Keller, and Heston Blumenthal, to name but a few- are performing their culinary wizardry. Read about grand old European cafés, brasseries, and restaurants in places such as Barcelona, Paris, Vienna, and Budapest-whose décor evokes the confident affluence of the nineteenth century-as well as the most modern and stylish temples to gastronomy. The featured restaurants are all iconic, selected not only for the standard of their cooking but for their atmosphere, ambience and setting. There's no shortage of culinary choice either: the world's cuisines are all well-represented in their diverse glory. If you've ever wondered where to find the best curries in Delhi, feijoada in Brazil, dim sum in Hong Kong, sushi in Tokyo, or antipasti in Rome, this is the book for you.

    Format: Trade paperback
    Price: $50.00
    $50.00
  • 101 Things I Learned in Culinary School
    101 Things I Learned in Culinary School
    ISBN: 9780446550307
    Title: 101 Things I Learned in Culinary School
    Author: EGUARAS LOUIS & FREDERICK MATTHEW

    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 a wide range of illustrated lessons, from how to properly hold a knife... to the history of food... from food preparation and presentation... to restaurant hospitality and management, and much more. The book will be presented in the distinctive and highly-attractive packaged style of 101 THINGS I LEARNED IN ARCHITECTURE SCHOOL, and will be the perfect gift for anyone who is thinking about entering culinary school, is already enrolled, or even just the casual chef.

    Format: Hardback
    Price: $35.00
    $35.00
  • 50 Foods: a Guide to Deliciousness
    50 Foods: a Guide to Deliciousness
    ISBN: 9780143125983
    Title: 50 Foods: a Guide to Deliciousness
    Author: BEHR EDWARD

    Providing a broad sensory range for the modern gourmet, this book offers simple, practical information about buying, using, preparing and enjoying food. From wine and cheese to salted anchovies and green beans, Behr focuses on aroma, appearance, flavour and texture to determine what 'the best' is for each food, and includes a guide to selecting them at their top quality - signs of freshness and ripeness, best season, top varieties and proper aging.

    Format: Paperback
    Price: $50.00
    $50.00
  • Adriatic Kitchen: Recipes Inspired by the Seasonal Abundance of Korcula
    Adriatic Kitchen: Recipes Inspired by the Seasonal Abundance of Korcula
    ISBN: 9781925335361
    Title: Adriatic Kitchen: Recipes Inspired by the Seasonal Abundance of Korcula
    Author: UNKOVIC BARBARA


    Barbara Unkovic has always been drawn to the land of her father, the sun-soaked Croatian island of Korcula in the Adriatic Sea. She spent several years living there, in the seaside village of Racisce, immersed in its way of life, its culture, history and food. Now, inspired by the island's culinary traditions and its abundance of fresh, seasonal ingredients, Barbara has produced The Adriatic Kitchen, a delightful, rustic cookbook full of gorgeous recipes and evocative memories. Over 70 simple yet delicious recipes are included, such as Croatian Sweet Easter Bread; Black Risotto; Fresh Fig Crumble; Roast Chicken with Pomegranate and Spinach; Dalmatian Shepherd's Lamb with Potatoes and Broad Beans; Sugared Almonds; Croatian Pepper Biscuits; Carrot and Mint Salad. Infused with the warmth and vibrancy of Barbara's beloved island, The Adriatic Kitchen is a must-have cookbook for those wanting to experience traditional food at its best.



    Format: Paperback
    Price: $15.00
    $15.00
  • Adventures in Starry Kitchen
    Adventures in Starry Kitchen
    ISBN: 9780062438546
    Title: Adventures in Starry Kitchen
    Author: TRAN NGUYEN


    The behind-the-scenes story of America's most famous underground restaurant, featuring more than eighty-eight deceptively simple and unbelievably delicious pan-Asian recipes and dozens of luscious full color photos.


    In 2008, as the American economy cratered, newly unemployed Nguyen Tran and his newly unemployed wife-to-be, Thi, opened an off-the-grid eatery in their small Los Angeles studio apartment. Word of their fabulous food quickly spread, turning their culinary "speakeasy," Starry Kitchen, into an underground sensation--and the #1 Asian fusion restaurant in L.A. on Yelp.


    Threatened by the city's health inspector, Nguyen and Thi transformed Starry Kitchen into an acclaimed and wildly popular pop-up restaurant in a downtown sushi joint. But their success was only beginning. As their clientele exploded, thanks to raves in the Los Angeles Times, Nguyen and Thi moved to a bigger space of their own in Chinatown, where they helped make the neighborhood the epicenter of L.A.'s burgeoning food scene.


    Adventures in Starry Kitchen chronicles Starry Kitchen's DIY evolution--"this beautiful accident gone right"--the mayhem, mishaps, misdemeanors, milestones, and amazing meals that have contributed to (and nearly derailed) its success. As they tell their story, the Trans share more than eighty-eight easy-to-follow pan-Asian recipes--mouthwatering and flavorful comfort cuisine, including Claypot Striped Bass, Buttermilk Beer Beignets, Singaporean Chili Crab, Double-Fried Chicken Wings and, of course, Starry Kitchen's trademark Crispy Tofu Balls.


    Whether you're cooking for two, four, or sixty, Adventures in Starry Kitchen demonstrates you don't have to be a desperately hip (or even trained) chef to master sensational modern food that will amaze and delight.



    Format: Hardback
    Price: $58.00
    $58.00
  • Alice B Toklas Cook Book
    Alice B Toklas Cook Book
    ISBN: 9780061995361
    Title: Alice B Toklas Cook Book
    Author: TOKLAS ALICE B

    Long before Julia Child discovered French cooking, Alice B. Toklas was sampling local dishes, collecting recipes, and cooking for the writers, artists, and expats who lived in Paris between the wars. Hemingway, Fitzgerald, Wilder, Matisse, and Picasso shared meals at the home she kept with Gertrude Stein, who famously memorialized her in The Autobiography of Alice B. Toklas.The Alice B. Toklas Cook Book, however, is her true memoir: a collection of traditional French recipes that predates Child's Mastering the Art of French Cooking. Toklas supplies familiar recipes such as coq au vin, bouillabaisse, and boeuf bourguignon, along with what is perhaps the earliest instructions for haschich fudge (which anyone could whip up on a rainy day""), and she entertains with fascinating memories of Paris-Toklas' home for most of her life-and of rural France, Spain, and America.

    Format: Paperback
    Price: $29.00
    $29.00
  • All Cheeses Great & Small: a Life Less Blurry
    All Cheeses Great & Small: a Life Less Blurry
    ISBN: 9780007453146
    Title: All Cheeses Great & Small: a Life Less Blurry
    Author: JAMES ALEX

    ALL CHEESES GREAT AND SMALL is the follow-up memoir to Alex James's first book, BIT OF A BLUR, the story of his excessive pop star lifestyle during the 90s. But now Alex has grown up, fallen in love and got married. He has also fallen passionately for his new home, an enormous rambling farmhouse in the Cotswolds set in two hundred acres of beautiful British farmland.
    The farm does not just represent a new house for Alex, it is also a new career. As he breathes new life into the old farm he chances across an unexpected calling -- making cheese. Alex's homemade cheese has received widespread media interest and is now sold through many outlets.
    The story culminates with an account of the triumphant reformation of Blur for Glastonbury 2009. It will also include illustrations by Graham Coxon.

    Format: Paperback
    Price: $27.00
    $27.00
  • All or Nothing: One Chef's Appetite for the Extreme
    All or Nothing: One Chef's Appetite for the Extreme
    ISBN: 9780062339317
    Title: All or Nothing: One Chef's Appetite for the Extreme
    Author: SCHENKER JESSE


    "Remember, it's not just about the food--it has to be an experience."


    Thirty-one-year-old Jesse Schenker has rocketed to the top of the culinary world. An Iron Chef winner and a James Beard nominee, he was voted Best New Chef by New York magazine, and his acclaimed Recette was named Best New Restaurant by the New York Times. Manhattan magazine has called him "a boy wonder . . . young, hungry, and talented," while Zagat has hailed him as a "wunderkind." But Jesse's epic rise masks a little-known past filled with demons and obsession, genius and mania.


    "For as long as I can remember, I've had this unquenchable thirst to keep moving, going, and doing. I've never felt comfortable in my own skin and have always needed an outlet for that uneasiness." Jesse first found that outlet in the South Florida kitchens where he showed great promise as a teenager, but it was in those same kitchens that he was introduced to the world of hard drugs. He was fourteen when he first got arrested and seventeen when he became physically addicted to Oxycontin. Becoming a high school dropout addicted to heroin and crack, alienated from his family and wanted by the cops, by the age of twenty-one Jesse had overdosed and nearly been beaten to death while robbing, cheating, and lying to everyone in his life.


    After getting arrested and going to jail, Jesse got clean and slowly put back together the pieces of his fractured life, ultimately channeling the same energy that had earlier fueled his addiction into making a name for himself in the fast-paced, competitive New York restaurant scene. In this startling and down-to-earth memoir, he lays it all on the table for the first time, coming clean about his insatiable appetite for the extreme--which has led to his biggest triumphs and failures--and shares the shocking story of his turbulent life. All or Nothing is a candid exploration of the manic culture of some of the world's most celebrated kitchens. A drug-fueled, anxiety-ridden epic, it reads like a rollicking rock-and-roll memoir--with amazing food.



    Format: Paperback
    Price: $25.00
    $25.00
  • Angry Chef
    Angry Chef
    ISBN: 9781786073426
    Title: Angry Chef
    Author: WARNER ANTHONY

    Never before have we had so much information available to us about food and health. There 's GAPS, paleo, detox, gluten-free, alkaline, the sugar conspiracy, clean eating... Unfortunately, a lot of it is not only wrong but actually harmful. So why do so many of us believe this bad science' Assembling a crack team of psychiatrists, behavioural economists, food scientists and dietitians, the Angry Chef unravels the mystery of why sensible, intelligent people are so easily taken in by the latest food fads, making brief detours for an expletive-laden rant. At the end of it all you 'll have the tools to spot pseudoscience for yourself and the Angry Chef will be off for a nice cup of tea and it will have two sugars in it, thank you very much.

    Format: Paperback
    Price: $23.00
    $23.00
  • Animal Vegetable Miracle: Our Year of Seasonal Eating
    Animal Vegetable Miracle: Our Year of Seasonal Eating
    ISBN: 9780571233571
    Title: Animal Vegetable Miracle: Our Year of Seasonal Eating
    Author: KINGSOLVER BARBARA


    Author Barbara Kingsolver and her family abandoned the industrial-food pipeline to live a rural life—vowing that, for one year, they’d only buy food raised in their own neighborhood, grow it themselves, or learn to live without it. Part memoir, part journalistic investigation, Animal, Vegetable, Miracle is an enthralling narrative that will open your eyes in a hundred new ways to an old truth: You are what you eat.



    Format: Paperback
    Price: $30.00
    $30.00
  • Anything that Moves Renegade Chefs, Fearless Eaters, & the Making of a New American Food Culture
    Anything that Moves Renegade Chefs, Fearless Eaters, & the Making of a New American Food Culture
    ISBN: 9781594488375
    Title: Anything that Moves Renegade Chefs, Fearless Eaters, & the Making of a New American Food Culture
    Author: GOODYEAR DANA

    In foodie America, eating is a dare, a sport, a challenge, and a way of life.Crushed grasshopper salt rims the cocktail glasses, acclaimed chefs yearn to serve horse, and marijuana is just another flavor waiting to be explored. Anything That Moves, a riveting and highly anticipated nonfiction debut by New Yorker staff writer Dana Goodyear, is both an uproarious behind-the-scenes adventure and a serious attempt to understand the implications of an emergent new cuisine--one that flirts with danger, disgust, and taboo in search of the sublime.Tracing the extreme foodie phenomenon from its little-known origins in the postwar period into the era of food-spoiltation television and social media, Goodyear introduces a cast of fascinating and unexpected characters who are changing the face of American eating. A raw dairy dealer risks jail in defiance of state and federal authorities; an undercover vegan activist eats endangered whale to help expose a high-end sushi bar. Intrepid middle-men scour the globe for ever more obscure ingredients, from domestic food-grade hog stomachs to wild-picked Queen Anne''s lace and manna from Iran.America''s foodie avant-garde is boldly expanding the definition of edibility, often in spite of century-old regulations and established social norms. In a country where a highly specialized and narrow diet has long prevailed--to the detriment of the environment and individual health--the least squeamish among us are proposing previously unthinkable alternatives. In many cases, these alternatives are drawn from the world''s most resourceful traditional cuisines--cuisines shaped and honed by poverty--even as those cultures rapidly modernize and embrace the problematic twentieth-century American diet.Entering America''s most celebrated restaurant kitchens and exploring the underground markets and economies that thrive just beneath notice, Goodyear reveals the strange, complex, and surprisingly wild side of contemporary food culture as no one has done before. Her lively and entertaining narrative provides a historical and cultural frame-work, linking the birth of the gourmet industry to the advent of extreme eating, and makes sense of a gathering movement that may ultimately affect the way all Americans eat. In the tradition of writers such as Jean-Anthelme Brillat-Savarin and M. F. K. Fisher, she looks at what we eat and tells us who we are. What emerges is a picture of America at a moment of transition, driven by anxiety but infused with a spirit of experimentation, designing the future as it reimagines the past. Praise for Anything That Moves''In Anything That Moves, Dana Goodyear takes as her subject the outer edges and extremes of American food culture and shows us, with grace, quiet humor, and poetic precision, how closely the weird mirrors the typical. Reporting on the margins of food culturd, she reveals much abot the broader comedy of manners and morals in American life.'' Adam Gopnik, author of The Table Comes First: Family, France, and the Meaning of Food and Paris to the Moon''Dana Goodyear takes us on a wild romp through the fringes of today''s extreme dining scene. The journey is exciting, eye-opening, a little scary at times, and always fascinating. I couldn''t put Anything That Moves down.'' Barry Estabrook, author of Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit''Dana Goodyear is one of the most complete and authoritative voices in food journalism today. Anything That Moves so accurately describes the remaking of our modern food culture in America that I swear I can taste it. An important book and a delightfully fun read. I loved this book!'' Andrew Zimmern, host of Bizarre Foods with Andrew Zimmern''Finally the ''foodie movement'' finds a voice I trust. With a poet''s empathy and a reporter''s nose for story, Goodyear brings us the high-minded adventurers and flash hucksters who are setting the future course of American food. This book has permanently changed my view of the plate, by revealing the politics, culture, sex, and crime that lie behind.'' Tom Mueller, author of Extra Virginity: The Sublime and Scandalous World of Olive Oil

    Format: Hardback
    Price: $45.00
    $45.00
  • Anything that Moves: Renegade Chefs, Fearless Eaters, & the Making of a New American Food Culture
    Anything that Moves: Renegade Chefs, Fearless Eaters, & the Making of a New American Food Culture
    ISBN: 9781594632877
    Title: Anything that Moves: Renegade Chefs, Fearless Eaters, & the Making of a New American Food Culture
    Author: GOODYEAR DANA

    Dana Goodyear's narrative debut is a highly entertaining, revelatory look into the raucous, strange, fascinatingly complex world of contemporary American food culture. At once an uproarious behind-the-scenes adventure and a serious attempt to understand the implications of an emergent new cuisine, it introduces a cast of compelling and unexpected characters--from Los Angeles Times critic Jonathan Gold, to a high-end Las Vegas purveyor of rare and exotic ingredients, to the traffickers and promoters of raw milk and other forbidden products, to the hottest chefs who rely on them--all of whom, along with today's diners, are changing the face of American eating.Ultimately, Goodyear looks at what we eat, and tells us who we are. As she places all of this within a vivid historical and cultural framework, she shows how these gathering culinary trends may eventually shape the way all Americans dine. What emerges is a picture of America at a moment of transition, designing the future as it reimagines the past.

    Format: Paperback
    Price: $26.00
    $26.00
  • Appetite for Destruction Food: the Good the Bad & the Fatal
    Appetite for Destruction Food: the Good the Bad & the Fatal
    ISBN: 9780987666635
    Title: Appetite for Destruction Food: the Good the Bad & the Fatal
    Author: MORGAN GARETH & SIMMONS GEOFF

    We kiwis are literally eating ourselves to death. In the move from cooking to convenience food we have given up control of what we eat. As a result our food is heavy on sugar, fat and salt, and light on the nutrients our body needs. This is causing a hidden health crisis that will swamp our hospitals just when the baby boomers want their hip operations. The latest book from Gareth Morgan and Geoff Simmons cuts straight to the bone of what ails us, and what we can really do about it. *Free from artificial facts *Rich in vital information *Guaranteed to raise debate

    Format: Paperback
    Price: $35.00
    $35.00
  • Art of Eating 50th Anniversary Ed
    Art of Eating 50th Anniversary Ed
    ISBN: 9780764542619
    Title: Art of Eating 50th Anniversary Ed
    Author: FISHER M F K


    Format: Trade paperback
    Price: $49.00
    $49.00
  • Art of the Restaurateur
    Art of the Restaurateur
    ISBN: 9780714864693
    Title: Art of the Restaurateur
    Author: LANDER NICHOLAS

    Until 30 years ago, restaurateurs were considered the most important figures in any restaurant's success, with chefs consigned to the kitchen. This process began to change with the elevation of chef-patron Paul Bocuse in the late 1970s, and has continued with the rise of the celebrity chef.Restaurateurs are hugely important but rarely written about and significantly under-appreciated. The profession, other than its commercial and social aspects, has a fundamental human appeal: restaurateurs derive their name and profession from the French verb restaurer when their role was to restore the health of travellers battered by the potholes of French roads in the early 19th century.The role has changed a lot since then, and continues to evolve in fascinating ways. Despite the interest and increased professionalism of many restaurateurs, however, the restaurant business is still one of the most financially risky.In the UK only the construction industry sees more liquidations. Brands and chains have also made life difficult for the independent restaurateur. But these individuals all have an extraordinary story to tell, stories that will appeal to those disenchanted with a corporate world, give inspiration for the next generation of would-be restaurateurs, and provide a compelling read for anyone interested in the modern restaurant.Learn how Alan Yau lost control of Wagamama in a family feud and how Danny Meyer, with two hugely successful restaurants behind him (Union Square Café and Gramercy Tavern) opened Blue Smoke, a barbecue restaurant, without appreciating that all New Yorkers consider themselves barbecue experts, so they all thought he was doing everything wrong. Behind each of these successes is an equally dramatic story of something that went very badly wrong. When they got the tricky recipe right, they succeeded in creating some of the world's landmark restaurants.Covering subjects as diverse as finding the right location and the importance of getting the design right; to choosing the best chef and deciding what food to serve; to managing staff and dealing with difficult customers, every story is fascinating, different, and has something to tell about the creation of a successful restaurant.

    Format: Hardback
    Price: $55.00
    $55.00
  • At My French Table
    At My French Table
    ISBN: 9780670070329
    Title: At My French Table
    Author: WEBSTER JANE


    Format: Hardback
    Price: $67.00
    $67.00
  • Banana
    Banana
    ISBN: 9781780235714
    Title: Banana
    Author: PIATTI-FARNELL LORNA

    Sweet but starchy, soft but toothsome and so easy to peel they just beg to be devoured- bananas are one of our favorite foods, found everywhere from gas station counters to Michelin star restaurants. Yet for as versatile and ubiquitous as this fruit is today, its history is a turbulent one, entangled in colonial domination, capitalist exploitation, sexual politics, and even horrific violence. Delving into the banana s past, this book traces the complex circumstances of global modernity that perfectly aligned to grant us, often at tremendous costs, a treat we all now take for granted.
    Beginning with the banana s origins in New Guinea, Lorna Piatti-Farnell follows its pathways to South East Asia, Africa, the Caribbean, and the Americas, binding together a millennium of history into one digestible bunch. Focusing especially on the banana s recent past, she shows how it rose from a regional staple to a global commodity, on par with coffee and sugar. She examines the ways it has been advertised, sold, and incorporated into popular culture, moving from nineteenth-century medical manuals to cookbooks, songs, slapstick comedy, and problematic figures like Miss Chiquita. Wide-ranging but pocket-sized, "Banana "is a culinary and cultural account of a peculiar little fruit that is at once the icon of exoticism and one of the most familiar foods we eat."

    Format: Hardback
    Price: $35.00
    $35.00
  • Beer Bites : Tasty Recipes & Perfect Pairings for Brew Lovers
    Beer Bites : Tasty Recipes & Perfect Pairings for Brew Lovers
    ISBN: 9781452135243
    Title: Beer Bites : Tasty Recipes & Perfect Pairings for Brew Lovers
    Author: DEBENEDETTI CHRISTIAN

    As beer lovers well know, there has never been a better time to be a beer drinker. But all that beer begs for the right food to go with it This collection serves up 65 globe-roaming and simple recipes from appetizers to snacks and main courses that go beyond typical pub grub with recommendations of beer styles and widely available must-try brews for each dish. Beer Bites is ideal for the growing cadre of craft beer lovers eager to explore the basics and nuances of beer and food pairings, whether they are hosting tasting nights or just enjoying one good brew at a time.

    Format: Paperback
    Price: $50.00
    $50.00
  • Berries: A Global History
    Berries: A Global History
    ISBN: 9781780238951
    Title: Berries: A Global History
    Author: ANDERSON HEATHER ARNDT

    Cheerfully offering themselves to passersby, berries have been juicy staples of the human diet for millennia. They are good luck charms and amulets to some, portents of doom to others. They inspire everything from lip gloss flavors to amusement parks (Knott's Berry Farm, anyone?)--but eat some varieties and your days will be numbered. We create special bowls and spoons for their presentation and consumption, and without them, there would be no Neapolitan ice cream, and jam would be nothing but a marmalade (though oranges are technically berries, too). However diminutive their stature, berries are of such significance to Northern and Eastern Europeans that picking them in the wild is deemed "everyman's right," an act interwoven with cultural identity.

    In Berries, Heather Arndt Anderson uncovers the offbeat stories of how humans came to love these tiny, bewildering fruits. Readers meet the inventor of thornless brambles; learn ancient fables and berry-lore; discover berries' uses in both poisonous witches' brews and modern superfood health crazes. Featuring a selection of historic and original recipes for berry lovers to try, this is a witty and lushly illustrated ramble through the curious history of our favorite fruits, from interlopers like strawberries (not true berries) to the real deal: tomatoes.

    Format: Hardback
    Price: $30.00

    $30.00
  • Best Before The Evolution & Future of Processed Food
    Best Before The Evolution & Future of Processed Food
    ISBN: 9781472941442
    Title: Best Before The Evolution & Future of Processed Food
    Author: TEMPLE NICOLA


    Long before there was the ready meal, humans processed food to preserve it and make it safe. From fire to fermentation, our ancestors survived periods of famine by changing the very nature of their food. This ability to process food has undoubtedly made us one of the most successful species on the planet, but have we gone too far?


    Through manipulating chemical reactions and organisms, scientists have unlocked all kinds of methods of to improve food longevity and increase supply, from apples that stay fresh for weeks to cheese that is matured over days rather than months. And more obscure types of food processing, such as growing steaks in a test-tube and 3D-printed pizzas, seem to have come straight from the pages of a science-fiction novel. These developments are keeping up with the changing needs of the demanding consumer, but we only tend notice them when the latest scaremongering headline hits the news.


    Best Before puts processed food into perspective. It explores how processing methods have evolved in many of the foods that we love in response to big business, consumer demand, health concerns, innovation, political will, waste and even war. Best Before arms readers with the information they need to be rational consumers, capable of making informed decisions about their food.



    Format: Paperback
    Price: $27.00
    $27.00
  • Best Food Writing 2011
    Best Food Writing 2011
    ISBN: 9780738215181
    Title: Best Food Writing 2011
    Author: HUGHES HOLLY


    Format: Paperback
    Price: $32.00
    $32.00
  • Best Food Writing 2012
    Best Food Writing 2012
    ISBN: 9780738216034
    Title: Best Food Writing 2012
    Author: HUGHES HOLLY (ED)

    Our fascination with what we eat, its provenance, and its preparation just keeps growingand food writing has continued to explode. Once again, editor Holly Hughes plumbs magazines, newspapers, newsletters, books, and websites for the years finest culinary prosestories for connoisseurs, celebrations of the specialized, the odd, or simply the excellent (Entertainment Weekly). Featuring essays and articles from established food writers and rising stars, as well as some literary surprises, Best Food Writing 2012 captures the trends, big stories, and new voices. From going hunting to going vegan, from soup-to-nuts or farm-to-table, theres something for every foodie in the newest edition of this acclaimed series.

    Previous contributors include: Brett Anderson, Dan Barber, Frank Bruni, John T. Edge, Jonathan Gold, Gabrielle Hamilton, Jessica B. Harris, Madhur Jaffrey, Francis Lam, David Leite, J. Kenji Lopez-Alt, Molly ONeill, Kevin Pang, Ruth Reichl, Alan Richman, Kim Severson, Jason Sheehan, Sam Sifton, John Thorne, and Calvin Trillin.

    Format: Paperback
    Price: $31.00
    $31.00
  • Best Food Writing 2013
    Best Food Writing 2013
    ISBN: 9780738217161
    Title: Best Food Writing 2013
    Author: HUGHES HOLLY

    The fourteenth annual edition of this classic food writing anthology--the book that will "delight anyone who enjoys the pleasures of a good read and a good meal" ( Library Journal, starred review)--with more than 100,000 copies sold of the previous editions.

    Format: Paperback
    Price: $30.00
    $30.00
  • Best Food Writing 2014
    Best Food Writing 2014
    ISBN: 9780738217918
    Title: Best Food Writing 2014
    Author: HUGHES HOLLY (EDITOR)

    For fourteen years, Best Food Writing has served up the creme de la creme of the year's food writing. The 2014 edition once again offers the tastiest prose of the year, from a range of voices: food writing stars, James Beard Award winners, writer-chefs, bestselling authors, and up-and-coming bloggers alike. With new sections devoted to "A Table for Everyone" and "Back to Basics," you'll find a topic and a flavor for every appetite--the cutting-edge, the thoughtful, the provocative, and the hilarious--a smorgasbord of treats for the foodie in all of us.
    Contributors include: Elissa Altman, Dan Barber, Monica Bhide, Sara Bir, John Birdsall, Jane Black, Frank Bruni, Albert Burneko, Tom Carson, Brent Cunningham, John T. Edge, Barry Estabrook, Amy Gentry, Adam Gopnik, Matt Goulding, John Gravois, Alex Halberstadt, Sarah Henry, Jack Hitt, Steve Hoffman, Ann Hood, Silas House, Rowan Jacobsen, John Kessler, Kate Krader, Francis Lam, David Leite, Irvin Lin, J. Kenji Lopez-Alt, Daniella Martin, Dave Mondy, Erin Byers Murray, Rick Nichols, Kim O'Donnel, Josh Ozersky, Kevin Pang, Ben Paynter, Michael Procopio, Jay Rayner, Besha Rodell, Anna Roth, Adam Sachs, Eli Saslow, David Sax, Oliver Strand, Laura Taxel, JT Torres, Molly Watson, Joe Yonan, Eagranie Yuh

    Format: Paperback
    Price: $32.00
    $32.00
  • Best Food Writing 2015
    Best Food Writing 2015
    ISBN: 9780738218649
    Title: Best Food Writing 2015
    Author: HUGHES HOLLY

    Anthony Bourdain, John T. Edge, Jonathan Gold, Francis Lam, Ruth Reichl, Calvin Trillin, Alice Waters. These are just some of the celebrated writers and foodies whose work has appeared inBest Food Writing over the past fifteen years. Whether written by an established journalist or an up-and-coming blogger, the essays offered in each edition represent the cream of that year's crop in food writing. And 2015 promises to uphold the same high standards with a dynamic mix of writers offering provocative journalism, intriguing profiles, moving memoir, and more.


    Format: Paperback
    Price: $28.00
    $28.00
  • Best Food Writing 2016
    Best Food Writing 2016
    ISBN: 9780738219448
    Title: Best Food Writing 2016
    Author: HUGHES HOLLY


    Like your favorite local grocery store, with its sushi bar, fresh baked goods, and maybe a very obliging butcher, Best Food Writing offers a bounty of everything in one place. For seventeen years, Holly Hughes has delved into piles of magazines and newspapers, scanned endless websites and blogs, and foraged through bookstores to provide a robust mix of what's up in the world of food writing. From the year's hottest trends (this year: meal kits and extreme dining) to the realities of everyday meals and home cooks (with kids, without; special occasions and every day) to highlighting those chefs whose magic is best spun in their own kitchens, these essays once again skillfully, deliciously evoke what's on our mindsand our plates. Pull up a chair.
    Contributors include:
    Betsy Andrews
    Jessica Battilana
    John Birdsall
    Matt Buchanan
    Jennifer Cockrall-King
    Tove Danovich
    Laura Donohue
    Daniel Duane
    Victoria Pesce Elliott
    Edward Frame
    Phyllis Grant
    Andrew Sean Greer
    Kathy Gunst
    L. Kasimu Harris
    Steve Hoffman
    Dianne Jacob
    Rowan Jacobsen
    Pableaux Johnson
    Howie Kahn
    Mikki Kendall
    Brian Kevin
    Kat Kinsman
    Todd Kliman
    Julia Kramer
    Corby Kummer
    Francis Lam
    Rachel Levin
    Brett Martin
    Tim Neville
    Chris Newens
    James Nolan
    Keith Pandolfi
    Carol Penn-Romine
    Michael Procopio
    Kathleen Purvis
    Alice Randall
    Besha Rodell
    Helen Rosner
    Michael Ruhlman
    Oliver Sacks
    Andrea Strong
    Jason Tesauro
    Toni Tipton-Martin
    Wells Tower
    Luke Tsai
    Max Ufberg
    Debbie Weingarten
    Pete Wells
    "

    Format: Paperback
    Price: $33.00
    $33.00
  • Birdseye
    Birdseye
    ISBN: 9780385527057
    Title: Birdseye
    Author: KURLANSKY MARK

    Break out the TV dinners! From the author who gave usCod,Salt, and other informative bestsellers, the first biography of Clarence Birdseye, the eccentric genius inventor whose fast-freezing process revolutionized the food industry and American agriculture.

    Format: Hardback
    Price: $40.00
    $40.00
  • Birdseye: the Adventures of a Curious Man
    Birdseye: the Adventures of a Curious Man
    ISBN: 9780767930307
    Title: Birdseye: the Adventures of a Curious Man
    Author: KURLANSKY MARK


    While working as a fur trapper in Labrador, Canada, Clarence Birdseye encountered an age-old problem: bad food and an unappealing, unhealthy diet. However, he observed that fresh vegetables wetted and left outside in the Arctic winds froze in a way that maintained their integrity after thawing. As a result, he developed his patented Birdseye freezing process and started the company that still bears his name. Birdseye forever changed the way we preserve, store, and distribute food, and the way we eat.
    &
    Mark Kurlansky’s vibrant and affectionate narrative reveals Clarence Birdseye as a quintessential “can-do” American inventor—his other patents include an electric sunlamp, a harpoon gun to tag finback whales, and an improved incandescent lightbulb—and shows how the greatest of changes can come from the simplest of ideas and the unlikeliest of places.



    Format: Paperback
    Price: $33.00
    $33.00
  • Blessing the Hands that Feed Us Lessons from a 10-mile Diet
    Blessing the Hands that Feed Us Lessons from a 10-mile Diet
    ISBN: 9780143126140
    Title: Blessing the Hands that Feed Us Lessons from a 10-mile Diet
    Author: ROBIN VICKI

    Taking the locavore movement to heart, bestselling author and social innovator Vicki Robin pledged for one month to eat only food sourced within a 10-mile radius of her home on Whidbey Island in Puget Sound, Washington. Her sustainable diet not only brings to light society''s unhealthy dependency on mass-produced, prepackaged foods but also helps her reconnect with her body and her environment.Like Barbara Kingsolver''s Animal, Vegetable, Miracle and the bestselling books of Michael Pollan, Blessing the Hands That Feed Us is part personal narrative and part global manifesto. By challenging herself to eat and buy local, Robin exposes the cause and effect of the food business, from the processed goods laden with sugar, fat, and preservatives to the trucks burning through fuel to bring them to a shelf near you.Robin''s journey is also one of community as she befriends all the neighboring farmers who epitomize the sustainable lifestyle. Among them are Tricia, the prolific market gardener who issued Robin''s 10-mile challen≥ Britt and Eric, twoyoung, enthusiastic farmers living their dream of self-sufficiency; and Vicky, a former corporate executive turned milk producer.Featuring recipes throughout, along with practical tips on adopting your own locally sourced diet, Blessing the Hands That Feed Us is an inspirational guide and testimonial to the locavore movement and a healthy food future.''[A] call-to-action plan to buy local and live healthier and more responsibly.'' Kirkus Reviews& ''[Vicki Robin] realizes that ''local'' is as much a state of mind as a geographical location.'' Publishers Weekly''[Blessing the Hands That Feed Us is] about discovering, with gusto, the other end of the industrial food scale and how eating closer to home can affect global issues of hunger, justice, and nutrition. This enjoyable and enlightening book includes practical tips for adopting a locally sourced diet, recipes, and stories about individuals who epitomize a sustainable lifestyle.'' Taste for Life magazine& ''Vicki Robin has helped millions of Americans reshape their lives in sound and beautiful ways, but this may be her most important project yet--and a crucial one for our tired planet too!'' Bill McKibben, author Oil and Honey: The Education of an Unlikely Activist''Vicki Robin is a national treasure--a source of wisdom and uncommon sense now directed at the most basic of basics: how and what we eat and how that connects to our health, prosperity, and prospects . . . The ten-mile diet should be national policy!'' David Orr, Paul Sears Distinguished Professor of Environmental Studies and Politics at Oberlin''Vicki Robin''s Blessing the Hands that Feed Us is part how-to manual for eating ''hyperlocal'' in an era where we can eat whatever we want at any time of day and part homage to the farmers around the globe who grow our food. I''m inspired not only by Robin''s commitment to her own diet, but also her ability to tell the story meal-by-meal and farmer-by-farmer about why we should all be looking more closely at our own diets. Without preaching, Robin shows readers the nutritional, health, environmental, and social benefits of knowing exactly where our food comes from.'' Danielle Nierenberg, Co-Founder of Food Tank: The Food Think Tank''Whether you''re a vegan, vegetarian or eat some meat, this book can show you how and why to include ''local'' on your list of important food values. Discovering the food of your bioregion, meeting your local farmers, sharing meals with friends, building community through food--all of this is part of personal and planetary health.'' John Robbins, author of Diet for a New America and co-founder of The Food Revolution Network''Vicki Robin is like a Mohandas Gandhi of the 21st Century, modeling a self-reliant lifestyle that can end the violence our industrial food system exacts again our health, our communities, our ecosystems, and our relationships.& Her moving story of how she localized her eating habits accomplishes the impossible:& It serves as a compelling manifesto of localization--including hundreds of practical tips about how we can become more self-reliant on local food--but also is an engaging, delightfully enjoyable read. The book is a blessing, to be shared with family, friends, neighbors, and anyone else you love.'' Michael H. Shuman, author of Local Dollars, Local Sense:& How to Move Your Money from Wall Street to Main Street and Achieve Real Prosperity''Vicki Robin knows that honest, engaging food writing isn''t really about food. It''s about friends, family, community, spirit, and soil. It''s about joy. This book gracefully contains all six in equal measure.''--Ben Hewitt, author of The Town That Food Saved: How One Community Found Vitality in Local Food''Want to find your way from the highway of overeating to the garden of relational eating?& Of course you do.& For decades, Vicki Robin has been out front, showing us a new path that is not dependent upon mindless consumption.& She has kept right on going, all the way to her local food system.& And what a hopeful, healthy destination she has found, for her and for everyone who wants to truly and beautifully take our country forward.'' Woody Tasch, Chairman, Slow Money''A deeply personal and fun read that manages to both playfully and honestly recount one woman''s journey into reconnection--with food, with community, and with the land itself that feeds us.'' Nina Simons, Co-Founder and President, Bioneers/Collective Heritage Institute& ''Vicki Robin has made an illuminating experiment that could help lead us all closer to a sustainable world. I especially love the way she weaves global issues into very personal, intimate stories of her own experience.''Starhawk&

    Format: Paperback
    Price: $26.00
    $26.00
  • Blood Bones & Butter: the Inadvertent Education of a Reluctant Chef
    Blood Bones & Butter: the Inadvertent Education of a Reluctant Chef
    ISBN: 9780099498339
    Title: Blood Bones & Butter: the Inadvertent Education of a Reluctant Chef
    Author: HAMILTON GABRIELLE

    NEW YORK TIMES BESTSELLER * A NEW YORK TIMES NOTABLE BOOK -- NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The Miami Herald * Newsday * The Huffington Post * Financial Times * GQ * Slate * Men's Journal * Washington Examiner * Publishers Weekly * Kirkus Reviews * National Post * The Toronto Star * BookPage * Bookreporter Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; Hamilton's own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamilton's idyllic past and her own future family-the result of a prickly marriage that nonetheless yields lasting dividends. By turns epic and intimate, Gabrielle Hamilton's story is told with uncommon honesty, grit, humor, and passion. Features a new essay by Gabrielle Hamilton at the back of the book Look for special features inside. Join the Circle for author chats and more.

    Format: Paperback
    Price: $28.00
    $28.00
  • Blood Bones & Butter: the Inadvertent Education of a Reluctant Chef
    Blood Bones & Butter: the Inadvertent Education of a Reluctant Chef
    ISBN: 9780812980882
    Title: Blood Bones & Butter: the Inadvertent Education of a Reluctant Chef
    Author: HAMILTON GABRIELLE

    NEW YORK TIMES BESTSELLER • A NEW YORK TIMES NOTABLE BOOK

    NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The Miami Herald • Newsday• The Huffington Post • Financial Times • GQ • Slate • Men’s Journal • Washington Examiner • Publishers Weekly • Kirkus Reviews • National Post • The Toronto Star • BookPage• Bookreporter

    Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life.Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; Hamilton’s own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamilton’s idyllic past and her own future family—the result of a prickly marriage that nonetheless yields lasting dividends. By turns epic and intimate, Gabrielle Hamilton’s story is told with uncommon honesty, grit, humor, and passion.

    Features a new essay by Gabrielle Hamilton at the back of the book

    Format: Paperback
    Price: $36.00
    $36.00
  • Bold Palates
    Bold Palates
    ISBN: 9781743050941
    Title: Bold Palates
    Author: SANTICH BARBARA


    Format: Hardback
    Price: $74.00
    $74.00
  • Books that Cook: Making of a Literary Meal
    Books that Cook: Making of a Literary Meal
    ISBN: 9781479830213
    Title: Books that Cook: Making of a Literary Meal
    Author: COGNARD-BLACK JENNIFER (EDITOR)

    Whether a five-star chef or beginning home& cook, any gourmand knows that recipes are far more than a set of instructions on how to make a dish. They are culture-keepers as well as culture-makers, both recording memories and fostering new ones.
    &
    Organized like a cookbook,& Books That& Cook: The Making of a Literary Meal& is a collection of American literature written on the theme of food: from an invocation to a final toast, from starters to desserts. All food literatures are indebted to the form and purpose of cookbooks, and each section begins with an excerpt from an influential American cookbook, progressing chronologically from the late 1700s through the present day, including such favorites as& American Cookery, the& Joy of& Cooking, and& Mastering the Art of French Cooking. The literary works within each section are an extension of these cookbooks, while the cookbook excerpts in turn become pieces of literature-forms of storytelling and memory-making all their own.
    &
    Each section offers a delectable assortment of poetry, prose, and essays, and the selections all include at least one tempting recipe to entice readers to& cook& this& book. Including writing from such notables as Maya Angelou, James Beard, Alice B. Toklas, Sherman Alexie, Nora Ephron, M.F.K. Fisher, and Alice Waters, among many others,& Books That& Cook& reveals the range of ways authors incorporate recipes-whether the recipe flavors the story or the story serves to add spice to the recipe.& Books That& Cook& is a collection to serve students and teachers of food studies as well as any epicure who enjoys a good meal alongside a good& book.


    Format: Hardback
    Price: $63.00
    $63.00
  • Bowl of Olives: on Food & Memory
    Bowl of Olives: on Food & Memory
    ISBN: 9780761145264
    Title: Bowl of Olives: on Food & Memory
    Author: MIDDA SARA

    From the author of the international bestseller" In and Out of the Garden" and the wondrous sketchbook "Sara Midda s South of France" comes a long-awaited treasure of a book. Drawn from the artist s wealth of impressions and memories, it is a book for lovers of food and art and fine gift books a book for anyone who, upon arriving in a new town, seeks first the local market, or who believes the best thing to do on a given night is to share a table with friends. Sara Midda is a watercolorist whose delicate and beautiful paintings shine like jewels, evoking the sweet purple taste of a summer raspberry or the silvery greens and gnarled burnt umber of an olive grove. And she is also a collagist, weaving together photographs, line drawings, her personal swatches all the hues of a spice cabinet, or the sensations of a picnic, the colors of the breeze, sunshine, laughter, the cooling grass. And a poet, in love with words that sing, like "podding" and "wicker," "nettle" and "snug." By turns reverent and playful, "A Bowl of Olives" is a work of pure enchantment, celebrating food of the seasons, of family, of travel and memory. It is as richly layered as a favorite meal. The book is cloth-bound, jacketed, and printed on uncoated stock to convey the feeling of an artist s sketchbook.

    Format: Hardback
    Price: $35.00
    $35.00
  • Bread, Wine, Chocolate: the Slow Loss of Foods We Love
    Bread, Wine, Chocolate: the Slow Loss of Foods We Love
    ISBN: 9780061581083
    Title: Bread, Wine, Chocolate: the Slow Loss of Foods We Love
    Author: SETHI SIMRAN


    Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply.


    Food is one of the greatest pleasures of human life. Our response to sweet, salty, bitter, or sour is deeply personal, combining our individual biological characteristics, personal preferences, and emotional connections. Bread, Wine, Chocolate illuminates not only what it means to recognize the importance of the foods we love, but also what it means to lose them. Award-winning journalist Simran Sethi reveals how the foods we enjoy are endangered by genetic erosion a slow and steady loss of diversity in what we grow and eat. In America today, food often looks and tastes the same, whether at a San Francisco farmers market or at a Midwestern potluck. Shockingly, 95% of the world s calories now come from only thirty species. Though supermarkets seem to be stocked with endless options, the differences between products are superficial, primarily in flavor and brand.


    Sethi draws on interviews with scientists, farmers, chefs, vintners, beer brewers, coffee roasters and others with firsthand knowledge of our food to reveal the multiple and interconnected reasons for this loss, and its consequences for our health, traditions, and culture. She travels to Ethiopian coffee forests, British yeast culture labs, and Ecuadoran cocoa plantations collecting fascinating stories that will inspire readers to eat more consciously and purposefully, better understand familiar and new foods, and learn what it takes to save the tastes that connect us with the world around us.

    "

    Format: Paperback
    Price: $30.00
    $30.00
  • Bread, Wine, Chocolate: the Slow Loss of the Foods We Love
    Bread, Wine, Chocolate: the Slow Loss of the Foods We Love
    ISBN: 9780061581076
    Title: Bread, Wine, Chocolate: the Slow Loss of the Foods We Love
    Author: SETHI SIMRAN

    Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply.

    Food is one of the greatest pleasures of human life. Our response to sweet, salty, bitter, or sour is deeply personal, combining our individual biological characteristics, personal preferences, and emotional connections. Bread, Wine, Chocolate illuminates not only what it means to recognize the importance of the foods we love, but also what it means to lose them. Award-winning journalist Simran Sethi reveals how the foods we enjoy are endangered by genetic erosion a slow and steady loss of diversity in what we grow and eat. In America today, food often looks and tastes the same, whether at a San Francisco farmers market or at a Midwestern potluck. Shockingly, 95% of the world s calories now come from only thirty species. Though supermarkets seem to be stocked with endless options, the differences between products are superficial, primarily in flavor and brand.

    Sethi draws on interviews with scientists, farmers, chefs, vintners, beer brewers, coffee roasters and others with firsthand knowledge of our food to reveal the multiple and interconnected reasons for this loss, and its consequences for our health, traditions, and culture. She travels to Ethiopian coffee forests, British yeast culture labs, and Ecuadoran cocoa plantations collecting fascinating stories that will inspire readers to eat more consciously and purposefully, better understand familiar and new foods, and learn what it takes to save the tastes that connect us with the world around us."

    Format: Hardback
    Price: $45.00

    $45.00
  • Breakfast at the Wolseley
    Breakfast at the Wolseley
    ISBN: 9781844004447
    Title: Breakfast at the Wolseley
    Author: GILL A A

    Breakfast is said to be the most important meal of the day and nowhere is that fact more appreciated than at the Wolseley restaurant in London's Piccadilly. This book contains a host of delicious recipes, whether it's fresh fruit and crisp croissants of a full English with steaming high-grade Arabica blend coffee.

    Format: Hardback
    Price: $35.00
    $35.00
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