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Salt: A World History
by Mark Kurlansky

Language

English

Pages

494

Publication Date

January 28, 2003

Product Description
Customer Reviews
<p><b>An unlikely world history from the bestselling author of <i>Cod </i> and <i>The Basque History of the World<br /><br /></i></b>In his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions.  Populated by colorful characters and filled with an unending series of fascinating details, <b><i>Salt</i> </b>is a supremely entertaining, multi-layered masterpiece.</p>
Save Me the Plums: My Gourmet Memoir
by Ruth Reichl

Language

English

Pages

269

Publication Date

April 02, 2019

Product Description
Customer Reviews
<b><i>NEW YORK TIMES </i>BESTSELLER • Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the high-stakes world of magazine publishing. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of <i>Gourmet.</i></b><br /><b><br />“A must for any food lover . . . Reichl is a warm, intimate writer. She peels back the curtain to a glamorous time of magazine-making. You’ll tear through this memoir.”—<i>Refinery29</i> (The Best New Books of April 2019)</b><br /><br /> When Condé Nast offered Ruth Reichl the top position at America’s oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone’s boss. Yet Reichl had been reading <i>Gourmet</i> since she was eight; it had inspired her career. How could she say no?<br /><br /> This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. Readers will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl’s leadership, transformed stately <i>Gourmet </i>into a cutting-edge publication. This was the golden age of print media—the last spendthrift gasp before the Internet turned the magazine world upside down.<br /><br /> Complete with recipes, <i>Save Me the Plums</i> is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams—even when she ends up in a place she never expected to be.<br /><br /><b>Praise for </b><i><b>Save Me the Plums</b></i><br /><br />“Poignant and hilarious . . . simply delicious . . . Each serving of magazine folklore is worth savoring. In fact, Reichl’s story is juicier than a Peter Luger porterhouse. Dig in.”<b>—<i>The New York Times Book Review</i></b><br /><br /> “In this smart, touching, and dishy memoir . . . Ruth Reichl recalls her years at the helm of <i>Gourmet</i> magazine with clear eyes, a sense of humor, and some very appealing recipes.”<b>—<i>Town & Country</i> (The Must-Read Books of Spring 2019)</b><br /><br />“If you haven’t picked up food writing queen Ruth Reichl’s new book, <i>Save Me the Plums</i>, I highly recommend you fix that problem. . . . Reichl is in top form and ready to dish, with every chapter seeming like a dedicated behind-the-scenes documentary on its own.”<b>—Soleil Ho, <i>San Francisco Chronicle</i></b>
Beard on Food: The Best Recipes and Kitchen Wisdom from the Dean ...
by James Beard

Language

English

Pages

352

Publication Date

December 10, 2008

Product Description
Customer Reviews
In <i>Beard on Food</i>, one of America's great culinary thinkers and teachers collects his best essays, ranging from the perfect hamburger to the pleasures of oxtails, from salad dressing to Sauce Diable. The result is not just a compendium of fabulous recipes and delicious bites of writing. It's a philosophy of food-unfussy, wide-ranging, erudite, and propelled by Beard's exuberance and sense of fun. <br />In a series of short, charming essays, with recipes printed in a contrasting color (as they were in the beloved original edition), Beard follows his many enthusiasms, demonstrating how to make everyday foods into delicious meals. Covering meats, vegetables, fish, herbs, and kitchen tools, <i>Beard on Food</i> is both an invaluable reference for cooks and a delightful read for armchair enthusiasts. <br />(For more information, visit the James Beard Foundation at www.jamesbeard.org.) <br />Praise for James Beard:<br /><br />"In matters of the palate James Beard is absolutely to be trusted…He is always on target."-Chicago Tribune<br /><br />"James Beard has done more than anybody else to popularize good food in America."-New York Times<br /><br />"Beard was an innovator, an experimenter, a missionary in bringing the gospel of good cooking to the home table."-Craig Claiborne<br /><br />"Too much of James Beard can never be enough for me."-Gael Greene
Kitchen Confidential: Adventures in the Culinary Underbelly
by Anthony Bourdain

Language

English

Pages

321

Publication Date

December 10, 2008

Product Description
Customer Reviews
<b>Anthony Bourdain, host of Parts Unknown, reveals "twenty-five years of sex, drugs, bad behavior and haute cuisine" in his breakout <i>New York Times</i> bestseller <i>Kitchen Confidential</i>.</b><br /><br />Bourdain spares no one's appetite when he told all about what happens behind the kitchen door. Bourdain uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable book, sure to delight gourmands and philistines alike. From Bourdain's first oyster in the Gironde, to his lowly position as dishwasher in a honky tonk fish restaurant in Provincetown (where he witnesses for the first time the real delights of being a chef); from the kitchen of the Rainbow Room atop Rockefeller Center, to drug dealers in the east village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable.<br /><br />Kitchen Confidential will make your mouth water while your belly aches with laughter. You'll beg the chef for more, please.
Medium Raw: A Bloody Valentine to the World of Food and the Peopl...
by Anthony Bourdain

Language

English

Pages

288

Publication Date

May 21, 2010

Product Description
Customer Reviews
<p><em>Medium Raw </em>marks the return of the inimitable Anthony Bourdain, author of the blockbuster bestseller <em>Kitchen Confidential </em>and three-time Emmy Award-nominated host of <em>No Reservations </em>on TV’s Travel Channel. Bourdain calls his book, “A Bloody Valentine to the World of Food and the People Who Cook,” and he is at his entertaining best as he takes aim at some of the biggest names in the foodie world, including David Chang, Alice Waters, the Top Chef winners and losers, and many more. If Hunter S. Thompson had written a book about the restaurant business, it could have been <em>Medium Raw.</em></p>
Butter: A Rich History
by Elaine Khosrova

Language

English

Pages

384

Publication Date

November 10, 2016

Product Description
Customer Reviews
<b>“Edifying from every point of view--historical, cultural, and culinary.” —David Tanis, author of </b><i><b>A Platter of Figs and Other Recipes</b></i><b><br /><br /> It’s a culinary catalyst, an agent of change, a gastronomic rock star. Ubiquitous in the world’s most fabulous cuisines, butter is boss. Here, it finally gets its due.</b><br /> After traveling across three continents to stalk the modern story of butter, award-winning food writer and former pastry chef Elaine Khosrova serves up a story as rich, textured, and culturally relevant as butter itself.<br /><br /> From its humble agrarian origins to its present-day artisanal glory, butter has a fascinating story to tell, and Khosrova is the perfect person to tell it. With tales about the ancient butter bogs of Ireland, the pleasure dairies of France, and the sacred butter sculptures of Tibet, Khosrova details butter’s role in history, politics, economics, nutrition, and even spirituality and art. Readers will also find the essential collection of core butter recipes, including beurre manié, croissants, pâte brisée, and the only buttercream frosting anyone will ever need, as well as practical how-tos for making various types of butter at home--or shopping for the best.<br /><br /> “A fascinating, tasty read . . . And what a bonus to have a collection of essential classic butter recipes included.” <b>—David Tanis, author of <i>A Platter of Figs and Other Recipes</i></b><br /><br /> “Following the path blazed by Margaret Visser in <i>Much Depends on Dinner</i>, Elaine Khosrova makes much of butter and the ruminants whose milk man churns. You will revel in dairy physics. And you may never eat margarine again.” <b>—John T.  Edge, author of <i>The Potlikker Papers: A Food History of the Modern South</i></b><br /><br /> “<i>Butter</i> proves that close study can reveal rich history, lore, and practical information. All that and charm too.” <b>—Mimi Sheraton, author of <i>1,000 Foods to Eat Before You Die</i></b><br /><br /> “Irresistible and fascinating . . . This is one of those definitive books on a subject that every cook should have.” <b>—Elisabeth Prueitt, co-owner of Tartine Bakery</b><br /><br /> “The history of one of the most delectable ingredients throughout our many cultures and geography over time is wonderfully churned and emulsified in Khosrova’s <i>Butter</i> . . . Delightful storytelling.” <b>—Elizabeth Falkner, author of <i>Demolition Desserts: Recipes from Citizen Cake</i></b>
A History of the World in 6 Glasses
by Tom Standage

Language

English

Pages

322

Publication Date

May 26, 2009

Product Description
Customer Reviews
<b><i>New York Times </i>Bestseller</b><br /><b><br /></b><b>From beer to Coca-Cola, the six drinks that have helped shape human history. </b><br /><br /><br />Written with authority and charm by journalist Tom Standage, <i>A History of the World in 6 Glasses</i> tells the story of humanity from the Stone Age to the 21st century through the lens of six beverages that have had a surprisingly pervasive influence on the course of human events: beer, wine, spirits, coffee, tea, and cola. <br /><br />First made in the Fertile Crescent, beer became so important to Mesopotamia and Egypt that by 3000 B.C.E. it was being used as currency. The main export of Ancient Greece's vast seaborne trade, wine helped spread its culture abroad. Spirits such as brandy and rum fueled the Age of Exploration, fortifying men on long voyages and oiling the pernicious slave trade. Originating in the Arab world, coffee stoked revolutionary thought in Europe during the Age of Reason, when coffeehouses became centers of intellectual exchange. Hundreds of years after the Chinese began drinking tea, it had far-reaching effects on British foreign policy. Carbonated drinks, invented in 18th-century Europe and popularized in the 20th-century, are now a leading symbol of globalization, particularly Coca-Cola.<br /><br />"Incisive, illuminating, and swift," (<i>New York Times</i>), <i>A History of the World in 6 Glasses</i> shows the intricate interplay of different civilizations in a fascinating new light. For Standage, each drink is a kind of technology, a catalyst for advancing culture. You may never look at your favorite drink the same way again.
Retro Recipes from the '50s and '60s: 103 Vintage Appetizers, Din...
by Addie Gundry

Language

English

Pages

240

Publication Date

January 09, 2018

Product Description
Customer Reviews
In <i>Retro Recipes from the ‘50s and ‘60s</i>, Cutthroat Kitchen star Addie Gundry serves up nostalgic recipes from the Mad Men era, like Beef Wellington and Grasshopper Pie. Post-war rationing became a distant memory, and the rise of home entertainment culture made for prettier, more complex food. With French influence from Julia Child, and elegant aspirational figures like Jacqueline Kennedy, suburban dinner parties went glam. Backyard barbecues, fondues gathering everyone around a table, and not to mention cocktail parties were booming. From 1950's casseroles and hors d'oevres to more modern, adventurous dishes, there's plenty to celebrate and embrace! Each recipe is paired with a full-color, full-bleed finished dish photo.
Dishoom: From Bombay with Love
by , Naved Nasir

Language

English

Pages

400

Publication Date

September 05, 2019

Product Description
Customer Reviews
<b>THE<i> SUNDAY TIMES</i> BESTSELLER</b><br /><b><b><br /></b>An eccentric and charming cookbook from Dishoom, with over 100 recipes from the much-loved restaurants.</b><br /> <br />At long last, Dishoom share the secrets to their much sought-after Bombay comfort food: the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, along with Masala Chai, coolers and cocktails. <br /> <br />As you learn to cook the Dishoom menu, you will also be taken on a day-long tour of south Bombay, peppered with much eating and drinking. You'll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night.<br /> <br />This beautiful cookery book and its equally beautiful photography will transport you to Dishoom's most treasured corners of Bombay. Read it, and you will find yourself replete with recipes and stories to share with all who come to your table.
Cork Dork: A Wine-Fueled Adventure Among the Obsessive Sommeliers...
by Bianca Bosker

Language

English

Pages

346

Publication Date

March 28, 2017

Product Description
Customer Reviews
<b>INSTANT <i>NEW YORK TIMES </i>BESTSELLER AND A<i> NEW YORK TIMES </i>CRITICS' PICK<br /><br />“Thrilling . . . [told] with gonzo élan . . . When the sommelier and blogger Madeline Puckette writes that this book is the <i>Kitchen Confidential </i>of the wine world, she’s not wrong, though Bill Buford’s <i>Heat </i>is probably a shade closer.” —<b>Jennifer Senior, <i>The New York Times</i></b></b><br /> <br />Professional journalist and amateur drinker Bianca Bosker didn’t know much about wine—until she discovered an alternate universe where taste reigns supreme, a world of elite sommeliers who dedicate their lives to the pursuit of flavor. Astounded by their fervor and seemingly superhuman sensory powers, she set out to uncover what drove their obsession, and whether she, too, could become a “cork dork.” <br /><br />With boundless curiosity, humor, and a healthy dose of skepticism, Bosker takes the reader inside underground tasting groups, exclusive New York City restaurants, California mass-market wine factories, and even a neuroscientist’s fMRI machine as she attempts to answer the most nagging question of all: what’s the big deal about wine? What she learns will change the way you drink wine—and, perhaps, the way you live—forever.<br /><br /><br />“Think: <i>Eat, Pray, Love</i> meets <i>Somm</i>.” —theSkimm<br /><br />“As informative as it is, well, intoxicating.” —<i>Fortune</i>

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