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Repast

Dining Out at the Dawn of the New American Century, 1900-1910

de Lisa Stoffer, Michael Lesy, Ph.D. ...

What we ate, how we ate, and how eating changed during America’s first real food revolution, 1900–1910.Before Julia Child introduced the American housewife to France’s cuisine bourgeoise, before Alice Waters built her Berkeley shrine to local food, before Wolfgang Puck added Asian flavors to classical dishes and caviar to pizza, the restaurateurs and entrepreneurs of the early twentieth century ... Leer más

$17.99 USD

What we ate, how we ate, and how eating changed during America’s first real food revolution, 1900–1910.Before Julia Child introduced the American housewife to France’s cuisine bourgeoise, before Alice Waters built her Berkeley shrine to local food, before Wolfgang Puck added Asian flavors to classical dishes and caviar to pizza, the restaurateurs and entrepreneurs of the early twentieth century
... Leer más

Consider the Fork

A History of How We Cook and Eat

de Bee Wilson ...

**Award-winning food writer Bee Wilson’s secret history of kitchens, showing how new technologies—from the fork to the microwave and beyond—have fundamentally shaped how and what we eat“Like having a long dinner table discussion with a fascinating friend…. A pure joy to read.”—Los Angeles Times**Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients ... Leer más

$15.99 USD

Disponible también en: Audiolibro

**Award-winning food writer Bee Wilson’s secret history of kitchens, showing how new technologies—from the fork to the microwave and beyond—have fundamentally shaped how and what we eat“Like having a long dinner table discussion with a fascinating friend…. A pure joy to read.”—Los Angeles Times**Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients
... Leer más

Disponible también en: Audiolibro
Bitters

A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas

de Brad Thomas Parsons ...

Gone are the days when a lonely bottle of Angostura bitters held court behind the bar. A cocktail renaissance has swept across the country, inspiring in bartenders and their thirsty patrons a new fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have as rich a history or serve as fundamental a role in our beverage heritage ... Leer más

$8.99 USD

Disponible también en: Audiolibro

Gone are the days when a lonely bottle of Angostura bitters held court behind the bar. A cocktail renaissance has swept across the country, inspiring in bartenders and their thirsty patrons a new fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have as rich a history or serve as fundamental a role in our beverage heritage
... Leer más

Disponible también en: Audiolibro
Everything in Its Place

The Power of Mise-En-Place to Organize Your Life, Work, and Mind

de Dan Charnas ...

An organizational book inspired by the culinary world: how to take the principles of mise-en-place out of your kitchen and into your life.Every day, chefs across the globe churn out enormous amounts of high-quality work with efficiency using a system called mise-en-place—a French culinary term that means “putting in place” and signifies an entire lifestyle of readiness and engagement. In ... Leer más

$9.99 USD

An organizational book inspired by the culinary world: how to take the principles of mise-en-place out of your kitchen and into your life.Every day, chefs across the globe churn out enormous amounts of high-quality work with efficiency using a system called mise-en-place—a French culinary term that means “putting in place” and signifies an entire lifestyle of readiness and engagement. In
... Leer más
Fannie's Last Supper

Re-creating One Amazing Meal from Fannie Farmer's 1896 Cookbook

de Christopher Kimball ...

In the mid-1990s, Chris Kimball moved into an 1859 Victorian townhouse on the South End of Boston and, as he became accustomed to the quirks and peculiarities of the house and neighborhood, he began to wonder what it was like to live and cook in that era. In particular, he became fascinated with Fannie Farmer's Boston Cooking-School Cook Book. Published in 1896, it was the best-selling cookbook of ... Leer más

$13.99 USD

In the mid-1990s, Chris Kimball moved into an 1859 Victorian townhouse on the South End of Boston and, as he became accustomed to the quirks and peculiarities of the house and neighborhood, he began to wonder what it was like to live and cook in that era. In particular, he became fascinated with Fannie Farmer's Boston Cooking-School Cook Book. Published in 1896, it was the best-selling cookbook of
... Leer más
A Taste of Love – The Memoirs of Bohemian Irish Food Writer Theodora FitzGibbon

Adventures in Food, Culture and Love

de Theodora FitzGibbon ...

Discover the many lives of free-spirited and much-loved Irish Times cookery writer Theodora FitzGibbon 'I have starved in some of the most beautiful places in the world …' The Irish Times food writer Theodora FitzGibbon lived a life filled to the brim. Born in London in 1916, her appetite for love, pleasure, good food and adventure took her all over the globe until she died, in Dublin, in 1991. A ... Leer más

$2.99 USD o gratis con Kobo Plus

Discover the many lives of free-spirited and much-loved Irish Times cookery writer Theodora FitzGibbon 'I have starved in some of the most beautiful places in the world …' The Irish Times food writer Theodora FitzGibbon lived a life filled to the brim. Born in London in 1916, her appetite for love, pleasure, good food and adventure took her all over the globe until she died, in Dublin, in 1991. A
... Leer más
French Provincial Cooking

de Elizabeth David ...

First published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as Alsace, Provence, Brittany, and the Savoie. Full of cooking ideas and recipes, French Provincial Cooking is a scholarly yet straightforward ... Leer más

$11.99 USD

First published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as Alsace, Provence, Brittany, and the Savoie. Full of cooking ideas and recipes, French Provincial Cooking is a scholarly yet straightforward
... Leer más
Ten Restaurants That Changed America

de Paul Freedman ...

Finalist for the IACP Cookbook AwardA Washington Post Notable Book of the YearA Smithsonian Best Food Book of the YearLonglisted for the Art of Eating PrizeFeaturing a new chapter on ten restaurants changing America today, a “fascinating . . . sweep through centuries of food culture” (Washington Post).Combining an historian’s rigor with a food enthusiast’s palate, Paul Freedman’s seminal and h... ... Leer más

$16.99 USD

Disponible también en: Audiolibro

Finalist for the IACP Cookbook AwardA Washington Post Notable Book of the YearA Smithsonian Best Food Book of the YearLonglisted for the Art of Eating PrizeFeaturing a new chapter on ten restaurants changing America today, a “fascinating . . . sweep through centuries of food culture” (Washington Post).Combining an historian’s rigor with a food enthusiast’s palate, Paul Freedman’s seminal and h...
... Leer más

Disponible también en: Audiolibro
Bitter

A Taste of the World's Most Dangerous Flavor, with Recipes [A Cookbook]

de Jennifer McLagan ...

The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending topic: bitterness.What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They’re bitter. While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors (think Campari and ... Leer más

$14.99 USD

The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending topic: bitterness.What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They’re bitter. While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors (think Campari and
... Leer más
Caviar

The Strange History and Uncertain Future of the World's Most Coveted Delicacy

de Inga Saffron ...

In the tradition of Cod and Olives: a fascinating journey into the hidden history, culture, and commerce of caviar.Once merely a substitute for meat during religious fasts, today caviar is an icon of luxury and wealth. In Caviar, Inga Saffron tells, for the first time, the story of how the virgin eggs of the prehistoric-looking, bottom-feeding sturgeon were transformed from a humble peasant food ... Leer más

$4.99 USD

In the tradition of Cod and Olives: a fascinating journey into the hidden history, culture, and commerce of caviar.Once merely a substitute for meat during religious fasts, today caviar is an icon of luxury and wealth. In Caviar, Inga Saffron tells, for the first time, the story of how the virgin eggs of the prehistoric-looking, bottom-feeding sturgeon were transformed from a humble peasant food
... Leer más
Healthy Breakfast

de Albert Jack ...

From the bestselling author of Red Herrings & White Elephants, Shaggy Dogs, Pop Goes the Weasel, What Caesar did for My Salad and many more....Food is just as entitled to a proper history as castles, wars, kings, queens, art, literature and the bubonic plague. But the book world is now so saturated by celebrity chefs trying to show the working man how to rub garlic on a ciabatta or break lime ... Leer más

$2.99 USD o gratis con Kobo Plus

From the bestselling author of Red Herrings & White Elephants, Shaggy Dogs, Pop Goes the Weasel, What Caesar did for My Salad and many more....Food is just as entitled to a proper history as castles, wars, kings, queens, art, literature and the bubonic plague. But the book world is now so saturated by celebrity chefs trying to show the working man how to rub garlic on a ciabatta or break lime
... Leer más
But First, Champagne

A Modern Guide to the World's Favorite Wine

de David White, John Trinidad ...

Both the region of Champagne and its wines have always been associated with prestige and luxury. Knowledgeable wine enthusiasts have long discussed top Champagnes with the same reverence they reserve for the finest wines of Bordeaux and Burgundy. But everyday Americans usually keep Champagne way back on the high shelf. It’s for big celebrations, send-offs, and wedding toasts and, more often than ... Leer más

$19.99 USD

Both the region of Champagne and its wines have always been associated with prestige and luxury. Knowledgeable wine enthusiasts have long discussed top Champagnes with the same reverence they reserve for the finest wines of Bordeaux and Burgundy. But everyday Americans usually keep Champagne way back on the high shelf. It’s for big celebrations, send-offs, and wedding toasts and, more often than
... Leer más

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“lisa stoffer”

Repast

La gente que leyó esto también disfrutó

Consider the Fork

Bitters

Everything in Its Place

Fannie's Last Supper

A Taste of Love – The Memoirs of Bohemian Irish Food Writer Theodora FitzGibbon

French Provincial Cooking

Ten Restaurants That Changed America

Bitter

Caviar

Healthy Breakfast

But First, Champagne

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