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Kitchen Confidential
by Anthony Bourdain

Language

English

Pages

321

Publication Date

December 10, 2008

Product Description
Customer Reviews
<I>Kitchen Confidential</I> reveals what Bourdain calls "twenty-five years of sex, drugs, bad behavior and haute cuisine." <br />Last summer, <I>The New Yorker</I> published Chef Bourdain's shocking, "Don't Eat Before Reading This." Bourdain spared 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. Kitchen Confidential will make your mouth water while your belly aches with laughter. You'll beg the chef for more, please.
Real Food/Fake Food: Why You Don't Know What You're Eating and Wh...
by Larry Olmsted

Language

English

Pages

336

Publication Date

July 10, 2016

Product Description
Customer Reviews
<DIV><B>“Olmsted makes you insanely hungry and steaming mad--a must-read for anyone who cares deeply about the safety of our food and the welfare of our planet.” —Steven Raichlen, author of the Barbecue! Bible series</B><BR /><BR /><B>“The world is full of delicious, lovingly crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors. In this entertaining and important book, Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters.” —Kirk Kardashian, author of <I>Milk Money: Cash, Cows, and the Death of the American Dairy Farm</I></B><BR /><BR /> You’ve seen the headlines: Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it’s hard to know what we’re eating anymore. In <I>Real Food / Fake Food,</I> award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices.<BR /><BR /> Olmsted brings readers into the unregulated food industry, revealing the shocking deception that extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch in which counterfeiting is rampant and in which the consumer ultimately pays the price.<BR /><BR /> But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft. Part cautionary tale, part culinary crusade, <I>Real Food / Fake Food</I> is addictively readable, mouthwateringly enjoyable, and utterly relevant.</DIV>
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<br />ONE OF THE <i>NEW YORK TIMES </i>CRITICS' TOP BOOKS OF 2017<br /><br />Named a Best Book of 2017 by NPR, <i>Fortune,</i> <i>Smithsonian, Bustle, Minneapolis Star-Tribune, Booklist, </i>and more<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>
What She Ate: Six Remarkable Women and the Food That Tells Their ...
by Laura Shapiro

Language

English

Pages

318

Publication Date

July 25, 2017

Product Description
Customer Reviews
<b><b>“</b>How lucky for us readers that Shapiro has been listening so perceptively for decades to the language of food.” <i><b><i>—</i></b></i><b>Maureen Corrigan, NPR Fresh Air<br /><br />Six </b> “mouthwatering” (<b><i>Eater.com</i>) <i>s</i></b>hort takes on six famous women through the lens of food and cooking, probing how their attitudes toward food can offer surprising new insights into their lives, and our own.<br /><br /></b>Everyone eats, and food touches on every aspect of our lives—social and cultural, personal and political. Yet most biographers pay little attention to people’s attitudes toward food, as if the great and notable never bothered to think about what was on the plate in front of them. Once we ask how somebody relates to food, we find a whole world of different and provocative ways to understand her. Food stories can be as intimate and revealing as stories of love, work, or coming-of-age. Each of the six women in this entertaining group portrait was famous in her time, and most are still famous in ours; but until now, nobody has told their lives from the point of view of the kitchen and the table.  <br /><br /><i>What She Ate</i> is a lively and unpredictable array of women; what they have in common with one another (and us) is a powerful relationship with food. They include Dorothy Wordsworth, whose food story transforms our picture of the life she shared with her famous poet brother; Rosa Lewis, the Edwardian-era Cockney caterer who cooked her way up the social ladder; Eleanor Roosevelt,  First Lady and rigorous protector of the worst cook in White House history; Eva Braun, Hitler’s mistress, who challenges our warm associations of food, family, and table; Barbara Pym, whose witty books upend a host of stereotypes about postwar British cuisine; and Helen Gurley Brown, the editor of <i>Cosmopolitan</i>, whose commitment to “having it all” meant having almost nothing on the plate except a supersized portion of diet gelatin.
The Reporter's Kitchen: Essays
by Jane Kramer

Language

English

Pages

304

Publication Date

November 21, 2017

Product Description
Customer Reviews
<p>Jane Kramer started cooking when she started writing. Her first dish, a tinned-tuna curry, was assembled on a tiny stove in her graduate student apartment while she pondered her first writing assignment. From there, whether her travels took her to a tent settlement in the Sahara for an afternoon interview with an old Berber woman toiling over goat stew, or to the great London restaurateur and author Yotam Ottolenghi's Notting Hill apartment, where they assembled a buttered phylo-and-cheese tower called a <i>mutabbaq,</i> Jane always returned from the field with a new recipe, and usually, a friend.</p><p> For the first time, Jane's beloved food pieces from <i>The New Yorker, </i>where she has been a staff writer since 1964, are arranged in one place--a collection of definitive chef profiles, personal essays, and gastronomic history that is at once deeply personal and humane. <i>The Reporter's Kitchen </i>follows Jane everywhere, and throughout her career--from her summer writing retreat in Umbria, where Jane and her anthropologist husband host memorable expat Thanksgivings--in July--to the Nordic coast, where Jane and acclaimed Danish chef Rene Redzepi, of Noma, forage for edible sea-grass. <i>The Reporter’s Kitchen</i> is an important record of culture distilled through food around the world. It's welcoming and inevitably surprising.</p>
BraveTart: Iconic American Desserts
by Stella Parks

Language

English

Pages

400

Publication Date

August 15, 2017

Product Description
Customer Reviews
<p>A <em>New York Times</em> Bestseller<br /><br /><em>Wall Street Journal</em> Best Baking Book of the Year<br /><br /><br /><br />"The most groundbreaking book on baking in years. Full stop."—<em>Saveur</em></p><br /><p>From One-Bowl Devil’s Food Layer Cake to a flawless Cherry Pie that’s crisp even on the very bottom, <em>BraveTart</em> is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at <em>Serious Eats</em>. Yet <em>BraveTart</em> is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by <em>The Food Lab</em>’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, <em>BraveTart</em> is sure to become an American classic.</p>
The Gourmands' Way: Six Americans in Paris and the Birth of a New...
by Justin Spring

Language

English

Pages

449

Publication Date

October 10, 2017

Product Description
Customer Reviews
<p><b>A biography of six writers on food and wine whose lives and careers intersected in mid-twentieth-century France </b></p><p>During <i>les trente glorieuses</i>—a thirty-year boom period in France between the end of World War II and the 1974 oil crisis—Paris was not only the world’s most delicious, stylish, and exciting tourist destination; it was also the world capital of gastronomic genius and innovation. <i>The Gourmands’ Way</i> explores the lives and writings of six Americans who chronicled the food and wine of “the glorious thirty,” paying particular attention to their individual struggles as writers, to their life circumstances, and, ultimately, to their particular genius at sharing awareness of French food with mainstream American readers. In doing so, this group biography also tells the story of an era when America adored all things French. The group is comprised of the war correspondent A. J. Liebling; Alice B. Toklas, Gertrude Stein’s life partner, who reinvented herself at seventy as a cookbook author; M.F.K. Fisher, a sensualist and fabulist storyteller; Julia Child, a television celebrity and cookbook author; Alexis Lichine, an ambitious wine merchant; and Richard Olney, a reclusive artist who reluctantly evolved into a brilliant writer on French food and wine.</p><p>Together, these writer-adventurers initiated an American cultural dialogue on food that has continued to this day. Justin Spring’s <i>The Gourmands’ Way</i> is the first book ever to look at them as a group and to specifically chronicle their Paris experiences.</p>
Food: A Love Story
by Jim Gaffigan

Language

English

Pages

354

Publication Date

October 21, 2014

Product Description
Customer Reviews
<b>“What are my qualifications to write this book? None really. So why should you read it? Here’s why: I’m a little fat. If a thin guy were to write about a love of food and eating I’d highly recommend that you do not read his book.” </b><br /> <br />Bacon. McDonalds. Cinnabon. Hot Pockets. Kale. Stand-up comedian and author Jim Gaffigan has made his career rhapsodizing over the most treasured dishes of the American diet (“choking on bacon is like getting murdered by your lover”) and decrying the worst offenders (“kale is the early morning of foods”). Fans flocked to his <i>New York Times</i> bestselling book <i>Dad is Fat</i> to hear him riff on fatherhood but now, in his second book, he will give them what they really crave—hundreds of pages of his thoughts on all things culinary(ish). Insights such as: why he believes coconut water was invented to get people to stop drinking coconut water, why pretzel bread is #3 on his most important inventions of humankind (behind the wheel and the computer), and the answer to the age-old question “which animal is more delicious: the pig, the cow, or the bacon cheeseburger?”
Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Ge...
by Naomi Duguid

Language

English

Pages

401

Publication Date

September 06, 2016

Product Description
Customer Reviews
<DIV><B>Winner, James Beard Award for Best Book of the Year, International (2017)<BR /> Winner, IACP Award for Best Cookbook of the Year in Culinary Travel (2017)<BR /><BR /> Named a Best Cookbook of the Year by <I>The Boston Globe</I>, <I>Food & Wine</I>, <I>The Los Angeles Times</I>, <I>The New York Times</I>, <I>The New York Times Book Review</I>, <I>The San Francisco Chronicle</I>, <I>USA Today</I>, and <I>The Wall Street Journal</I><BR /><BR /> “A reason to celebrate . . . a fascinating culinary excursion.” <I>—The New York Times</I></B><BR /><BR /> Though the countries in the Persian culinary region are home to diverse religions, cultures, languages, and politics, they are linked by beguiling food traditions and a love for the fresh and the tart. Color and spark come from ripe red pomegranates, golden saffron threads, and the fresh herbs served at every meal. Grilled kebabs, barbari breads, pilafs, and brightly colored condiments are everyday fare, as are rich soup-stews called ash and alluring sweets like rose water pudding and date-nut halvah.<BR /><BR /> Our ambassador to this tasty world is the incomparable Naomi Duguid, who for more than 20 years has been bringing us exceptional recipes and mesmerizing tales from regions seemingly beyond our reach. More than 125 recipes, framed with stories and photographs of people and places, introduce us to a culinary paradise where ancient legends and ruins rub shoulders with new beginnings—where a wealth of history and culinary traditions makes it a compelling place to read about for cooks and travelers and for anyone hankering to experience the food of a wider world.</DIV>
The Taste of Empire: How Britain's Quest for Food Shaped the Mode...
by Lizzie Collingham

Language

English

Pages

408

Publication Date

October 03, 2017

Product Description
Customer Reviews
<b><br />A history of the British Empire told through twenty meals eaten around the world</b><br /><br />In <i>The Taste of Empire</i>, acclaimed historian Lizzie Collingham tells the story of how the British Empire's quest for food shaped the modern world. Told through twenty meals over the course of 450 years, from the Far East to the New World, Collingham explains how Africans taught Americans how to grow rice, how the East India Company turned opium into tea, and how Americans became the best-fed people in the world. In <i>The Taste of Empire</i>, Collingham masterfully shows that only by examining the history of Great Britain's global food system, from sixteenth-century Newfoundland fisheries to our present-day eating habits, can we fully understand our capitalist economy and its role in making our modern diets.<br /><br />

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