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Medium Raw: A Bloody Valentine to the World of Food and the Peopl...
by Anthony Bourdain

Price : $10 or less

Language

English

Pages

288

Publication Date

May 21, 2010

Product Description
Customer Reviews
<p class=MsoNormal style="MARGIN: 0in 0in 0pt; LINE-HEIGHT: normal"><em><span style="FONT-SIZE: 10pt; FONT-FAMILY: 'Times New Roman','serif'">Medium Raw </span></em><span style="FONT-SIZE: 10pt; FONT-FAMILY: 'Times New Roman','serif'">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><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></p>
Feeding Nelson's Navy: The True Story of Food at Sea in the Georg...
by Janet Macdonald

Price : $10 or less

Language

English

Pages

224

Publication Date

April 30, 2014

Product Description
Customer Reviews
<SPAN STYLE= "" >This celebration of the Georgian sailor's diet reveals how the navy's administrators fed a fleet of more than 150,000 men, in ships that were often at sea for months on end and that had no recourse to either refrigeration or canning. Contrary to the prevailing image of rotten meat and weevily biscuits their diet was a surprisingly hearty mixture of beer, brandy, salt beef and pork, pease, butter, cheese, hard biscuit and the exotic sounding lobscouse, not to mention the Malaga raisins, oranges, lemons, figs, dates and pumpkins which were available to ships on far-distant stations. In fact, by 1800 the British fleet had largely eradicated scurvy and other dietary disorders. 

While this scholarly work contains much of value to the historian, the author's popular touch makes this an enthralling story for anyone with an interest in life at sea in the age of sail.</SPAN>
Typhoid Mary: An Urban Historical
by Anthony Bourdain

Price : $10 or less

Language

English

Pages

161

Publication Date

October 17, 2010

Product Description
Customer Reviews
<b>From the host of <i>Anthony Bourdain: Parts Unknown</i> and bestselling author of <i>Kitchen Confidential</i> comes the true, thrilling story of Mary Mallon, otherwise known as the infamous Typhoid Mary.</b><br /><br />This is a tale of pursuit through the kitchens of New York City at the turn of the century. By the late nineteenth century, it seemed that New York City had put an end to the outbreaks of typhoid fever that had so frequently decimated the city's population. That is until 1904, when the disease broke out in a household in Oyster Bay, Long Island. Authorities suspected the family cook, Mary Mallon, of being a carrier. But before she could be tested, the woman, soon to be known as Typhoid Mary, had disappeared. Over the course of the next three years, Mary worked at several residences, spreading her pestilence as she went. In 1907, she was traced to a home on Park Avenue, and taken into custody. <br /><br />Institutionalized at Riverside Hospital for three years, she was released only when she promised never to work as a cook again. She promptly disappeared. For the next five years Mary worked in homes and institutions in and around New York, often under assumed names. In February 1915, a devastating outbreak of typhoid at the Sloane Hospital for Women was traced to her. She was finally apprehended and reinstitutionalized at Riverside Hospital, where she would remain for the rest of her life. <i>Typhoid Mary</i> is the story of her infamous life. <br /><br />Anthony Bourdain reveals the seedier side of the early 1900s, and writes with his renowned panache about life in the kitchen, uncovering the horrifying conditions that allowed the deadly spread of typhoid over a decade. <i>Typhoid Mary</i> is a true feast for history lovers and Bourdain lovers alike.
Garlic and Sapphires: The Secret Life of a Critic in Disguise
by Ruth Reichl

Price : $10 or less

Language

English

Pages

364

Publication Date

March 28, 2006

Product Description
Customer Reviews
<b>GARLIC AND SAPPHIRES</b> is Ruth Reichl's riotous account of the many disguises she employs to dine anonymously. There is her stint as Molly Hollis, a frumpy blond with manicured nails and an off-beige Armani suit that Ruth takes on when reviewing Le Cirque. The result: her famous double review of the restaurant: first she ate there as Molly; and then as she was coddled and pampered on her visit there as Ruth, New York Times food critic.<br /><br />What is even more remarkable about Reichl's spy games is that as she takes on these various disguises, she finds herself changed not just superficially, but in character as well. She gives a remarkable account of how one's outer appearance can very much influence one's inner character, expectations, and appetites.<br /><br />As she writes, "Every restaurant is a theater . . . even the modest restaurants offer the opportunity to become someone else, at least for a little while." <b>GARLIC AND SAPPHIRES</b> is a reflection on personal identity and role playing in the decadent, epicurean theaters of the restaurant world.
The Cooking Gene: A Journey Through African American Culinary His...
by Michael W. Twitty

Price : $10 or less

Language

English

Pages

477

Publication Date

August 01, 2017

Product Description
Customer Reviews
<p>A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom.</p><p>Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. </p><p>From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. </p><p>As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.</p><p>Illustrations by Stephen Crotts</p>
It Was Me All Along: A Memoir
by Andie Mitchell

Price : $10 or less

Language

English

Pages

242

Publication Date

January 06, 2015

Product Description
Customer Reviews
<b>A yet heartbreakingly honest, endearing memoir of incredible weight loss by a young food blogger who battles body image issues and overcomes food addiction to find self-acceptance.</b><br /> <br />All her life, Andie Mitchell had eaten lustily and mindlessly. Food was her babysitter, her best friend, her confidant, and it provided a refuge from her fractured family. But when she stepped on the scale on her twentieth birthday and it registered a shocking 268 pounds, she knew she had to change the way she thought about food and herself; that her life was at stake. <br /><br /><i>It Was Me All Along </i>takes Andie from working class Boston to the romantic streets of Rome, from morbidly obese to half her size, from seeking comfort in anything that came cream-filled and two-to-a-pack to finding balance in exquisite (but modest) bowls of handmade pasta. This story is about much more than a woman who loves food and abhors her body. It is about someone who made changes when her situation seemed too far gone and how she discovered balance in an off-kilter world. More than anything, though, it is the story of her finding beauty in acceptance and learning to love all parts of herself.
Betty Crocker Lost Recipes: Beloved Vintage Recipes for Today's K...
by Betty Crocker

Price : $10 or less

Language

English

Pages

240

Publication Date

October 10, 2017

Product Description
Customer Reviews
<DIV><B>A captivating collection that celebrates the wonderful recipes from the Betty Crocker archives in a package that appeals to the modern cook​</B><BR /><BR /><I>Betty Crocker Lost Recipes</I> is the ultimate treasure for the most devoted Betty Crocker fans, as well as cooks who are interested in recipes with a retro/nostalgic twist. Eighty percent of the book includes tried-and-true recipes that simply aren’t in today’s cooking repertoire—mainly from-scratch recipes that are hard to find. Twenty percent is a fun look back at some of the cooking customs of the past that may not be worth repeating, but are worth remembering. Features include ideas like “How to Throw a Hawaiian Tiki Party,” and the robust introductory pages contain interesting stories, anecdotes, and artwork from Betty Crocker’s history. Recipes are carefully curated to ensure that they are still relevant, achievable, and made with available ingredients—think Beef Stroganoff, Chicken à la King, Waldorf Salad, and Chiffon Cake. These lost recipes are ready to grace the tables of a whole new generation of cooks.</DIV>
The Best American Food Writing 2018 (The Best American Series )
by Mariner Books

Price : $10 or less

Language

English

Pages

320

Publication Date

October 02, 2018

Product Description
Customer Reviews
<DIV><I>New York Times </I>best-selling author and renowned food critic Ruth Reichl selects the year’s top food writing from those who celebrate the many innovative, comforting, mouth-watering, and culturally rich culinary offerings of our country.</DIV>
Chop Suey: A Cultural History of Chinese Food in the United State...
by Andrew Coe

Price : $10 or less

Language

English

Pages

319

Publication Date

July 16, 2009

Product Description
Customer Reviews
In 1784, passengers on the ship <em>Empress of China</em> became the first Americans to land in China, and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States--by far the most plentiful among all our ethnic eateries. Now, in <em>Chop Suey</em> Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.<br /><br />It's a tale that moves from curiosity to disgust and then desire. From China, Coe's story travels to the American West, where Chinese immigrants drawn by the 1848 Gold Rush struggled against racism and culinary prejudice but still established restaurants and farms and imported an array of Asian ingredients. He traces the Chinese migration to the East Coast, highlighting that crucial moment when New York "Bohemians" discovered Chinese cuisine--and for better or worse, chop suey. Along the way, Coe shows how the peasant food of an obscure part of China came to dominate Chinese-American restaurants; unravels the truth of chop suey's origins; reveals why American Jews fell in love with egg rolls and chow mein; shows how President Nixon's 1972 trip to China opened our palates to a new range of cuisine; and explains why we still can't get dishes like those served in Beijing or Shanghai. The book also explores how American tastes have been shaped by our relationship with the outside world, and how we've relentlessly changed foreign foods to adapt to them our own deep-down conservative culinary preferences.<br /><br />Andrew Coe's <em>Chop Suey: A Cultural History of Chinese Food in the United States</em> is a fascinating tour of America's centuries-long appetite for Chinese food. Always illuminating, often exploding long-held culinary myths, this book opens a new window into defining what is American cuisine.
Tasting Whiskey: An Insider's Guide to the Unique Pleasures of th...
by Lew Bryson

Price : $10 or less

Language

English

Pages

256

Publication Date

November 01, 2014

Product Description
Customer Reviews
<DIV><P>Pour a stiff drink and crack open this comprehensive guide to everything there is to know about the world’s greatest whiskeys. Exploring the traditions behind bourbon, Scotch, Irish, and even Japanese whiskey, you’ll discover how unique flavors are created through variations of ingredients and different distilling techniques. With advice on how to collect, age, and serve whiskey, as well as suggestions for proven food pairings, you’ll be inspired to share your knowledge and invite your friends over for a delicious whiskey tasting party. </P></DIV>

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