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A pea soda. An apple balloon. A cotton candy picnic. A magical mole. These are just a handful of examples of mimetic cuisine, a diverse set of culinary practices in which chefs and artists treat food as a means of representation. As theatricalised fine dining and the use of food ...
Alimentary Performances: Mimesis, Theatricality and Cuisine
A pea soda. An apple balloon. A cotton candy picnic. A magical mole. These are just a handful of examples of mimetic cuisine, a diverse set of culinary practices in which chefs and artists treat food as a means of representation. As theatricalised fine dining and the use of food in theatrical situations both grow in popularity, Alimentary Performances traces the origins and implications of food as a mimetic medium, used to imitate, represent, and assume a role in both theatrical and broader performance situations. Kristin Hunt's rich and wide-ranging account of food's growing representational stakes asks: What culinary approaches to mimesis can tell us about enduring philosophical debates around knowledge and authenticity How the dramaturgy of food within theatres connects with the developing role of theatrical cuisine in restaurant settings Ways in which these turns toward culinary mimeticism engender new histories, advance new epistemologies, and enable new modes of multisensory spectatorship and participation This is an essential study for anyone interested in the intersections between food, theatre, and performance, from fine dining to fan culture and celebrity chefs to the drama of the cookbook.
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51.18 USD

Alimentary Performances: Mimesis, Theatricality and Cuisine

by Kristin Hunt
Paperback
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There are nearly 1,400 known varieties of wine grapes in the world-from auxerrois to zierfandler-but 80% of the wine we drink is made from only 20 grapes. In Godforsaken Grapes, Jason Wilson looks at how that came to be and takes the reader on a journey into what else is ...
Godforsaken Grapes: A Slightly Tipsy Journey through the World of Strange, Obscure, and Underappreciated Wines
There are nearly 1,400 known varieties of wine grapes in the world-from auxerrois to zierfandler-but 80% of the wine we drink is made from only 20 grapes. In Godforsaken Grapes, Jason Wilson looks at how that came to be and takes the reader on a journey into what else is out there. From Switzerland, Austria, and Portugal through France and Italy, and back to the United States, Wilson delves into the rare and wonderful. Blending extensive travels in wine-producing regions and conversations with wine evangelists, cutting-edge hipster winemakers, and explorers on an obsessive hunt for the strangest grapes in the world, Godforsaken Grapes is an entertaining love letter to wine.
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34.11 USD

Godforsaken Grapes: A Slightly Tipsy Journey through the World of Strange, Obscure, and Underappreciated Wines

by Jason Wilson
Hardback
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Oysters are having a moment. Like craft beer before them, oysters are being discovered by discerning foodies who love that they're a tide-to-table, sustainable form of protein, and an adventurous food trend that's as Instagrammable as they come. Oyster expert and founder of the Oystour app Dana Deskiewicz takes readers ...
Appreciating Oysters - An Eater`s Guide to Craft Oysters from Tide to Table
Oysters are having a moment. Like craft beer before them, oysters are being discovered by discerning foodies who love that they're a tide-to-table, sustainable form of protein, and an adventurous food trend that's as Instagrammable as they come. Oyster expert and founder of the Oystour app Dana Deskiewicz takes readers of a salty ride through the current craft oyster scene. The 85 varieties profiled are lovingly raised on small farms along America's coasts, with names as memorable as their flavors-Murder Point, Choptank Sweets, Fat Dogs, Lady Chatterleys, and many more. Whether you seek they eye-opening brine explosion of an East coast Breachway, or the cucumber-and-melon delicacy of a West coast Church Point, Deskiewicz will guide you through the best bivalves North America has to offer.
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26.200000 USD

Appreciating Oysters - An Eater`s Guide to Craft Oysters from Tide to Table

by Dana Deskiewicz
Hardback
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A Taste of Cuba celebrates the incredible taste of Cuban cuisine and the sites, color, and energy of Cuban culture. To make this incredible volume, Cynthia Carris Alonso, an acclaimed photographer and the author of Passage to Cuba, her Cuban husband, Jose Luis Alonso, and veteran food photographer Liza Gershman ...
Cuban Flavor: Exploring the Island's Unique Places, People, and Cuisine
A Taste of Cuba celebrates the incredible taste of Cuban cuisine and the sites, color, and energy of Cuban culture. To make this incredible volume, Cynthia Carris Alonso, an acclaimed photographer and the author of Passage to Cuba, her Cuban husband, Jose Luis Alonso, and veteran food photographer Liza Gershman took to the streets of Cuba, photographing the country and stopping in its best paladars along the way. This visually stunning volume features seventy-five authentic Cuban recipes provided by chefs the authors met during their travels through Cuba. The recipes include main courses, appetizers, desserts, and drinks--everything from creative paellas to cafe cubanos--and are featured alongside photographs of the chefs and interviews with them. To complete the visual and culinary journey are full-bleed images of Cuba that celebrate its sites and its people. A Taste of Cuba will release during this historic time period in which the American embargo against Cuba is being relaxed and travel from the United States to Cuba is opening up for the first time since 1963. In celebration, this remarkable oversize volume offers a taste of a little-known culture to a public who has long been deprived of its intoxicating flavors. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
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37.53 USD

Cuban Flavor: Exploring the Island's Unique Places, People, and Cuisine

by Liza Gershman, Cynthia Carris Alonso, Jose Luis Alonso
Hardback
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Johnathon Scott Barrett takes you on yet another delicious sojourn in his latest work, Cook & Tell: Recipes and Stories from Southern Kitchens, a moveable feast across Dixie showcasing the incredible food created in the homes of the South and the resulting tales that accompany those heartwarming dishes. Stops along ...
Cook & Tell: Recipes and Stories from Southern Kitchens
Johnathon Scott Barrett takes you on yet another delicious sojourn in his latest work, Cook & Tell: Recipes and Stories from Southern Kitchens, a moveable feast across Dixie showcasing the incredible food created in the homes of the South and the resulting tales that accompany those heartwarming dishes. Stops along the way include such food-rich cities as Savannah and Nashville, as well as the small hamlets of Millingport, North Carolina, and Nanafalia, Alabama, where farm-to-table food still has a prominent spot on the dining table. And in this warm and engaging anthology, Barrett includes not only his own entertaining stories and meaningful recipes but also those of friends met along the way. Some accounts come from family and hometown cooks, while others are from award-winning chefs and authors. Cook & Tell, a beautifully written collection of remembrances preserving the South's rich intersection of foodways and oral histories, gives inspiration for readers to take pen to paper and record for themselves the special times and dishes that have shaped their own lives and those of their loved ones. Contributors include Mary Kay Andrews, Johnathon Scott Barrett, Lilli Ann Barrett, Chuck Beard, Teri Bell, Debra Brook, Becky Altman Cheatham, Amy Paige Condon, Carol Cordray, Walter Dasher, James T. Farmer III, Damon Lee Fowler, Nancy Fullbright, Nancy and Charlie Golson, Wes Goodroe, Sandra Gutierrez, Celeste Headlee, Barbara Salter Hubbard, Cindy McDonald, Gayle Morris, Michael Morris, Ty Morris, Martha Giddens Nesbit, John Nichols, Janis Owens, Melinda Lowder Palmer, Kathryn Barfield Rigsby, Fred W. Sauceman, Gloria Garrett Seymour, Elizabeth Tornow Skeadas, Alphus Christopher Spears, Meredith Bishop Stiff, Luke Usry, Linda Rogers Weiss, Virginia Willis, Sherry Witherington, and Nicki Pendleton Wood.
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29.400000 USD

Cook & Tell: Recipes and Stories from Southern Kitchens

by Johnathon Scott Barrett
Paperback
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Part memoir, part cookbook, part travelogue, and wholly original, F*ck, That's Delicious is rapper Action Bronson's comprehensive guide to the food, chefs, food makers, regions, neighborhoods, and restaurants that every food obsessive should know. Organized as a full-color illustrated guide with 100 entries, the book captures all the foods that ...
Fuck, That's Delicious: An Annotated Guide to Eating Well
Part memoir, part cookbook, part travelogue, and wholly original, F*ck, That's Delicious is rapper Action Bronson's comprehensive guide to the food, chefs, food makers, regions, neighborhoods, and restaurants that every food obsessive should know. Organized as a full-color illustrated guide with 100 entries, the book captures all the foods that get to him: When his mama makes him a good ol' bagel and cheese with scrambled eggs. The tacos in LA. Dominican chimis. Jamaican jerk. Hand-rolled pasta from Mario Batali and Michael White. The best Chinese red-pork char siu buns in the world, found in London. And more, lots more. F*ck, That's Delicious also includes 40 recipes inspired by Action's childhood, family, tours, and travels--like the Albanian pite and Bronson's Original Lamb Burger--and adapted from name-brand chefs and street cooks he's met on his show. Richly visual, the book is layered with illustrations and photographs of Action's childhood, food excursions, tours, lyric notebooks, and more.
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35.82 USD

Fuck, That's Delicious: An Annotated Guide to Eating Well

by Action Bronson
Other printed item
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Beyond Muesli and Fondue: The Swiss Contribution to Culinary History
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15.700000 USD

Beyond Muesli and Fondue: The Swiss Contribution to Culinary History

by Martin Dahinden
Paperback
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A Super Upsetting Cookbook About Sandwiches
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32.40 USD

A Super Upsetting Cookbook About Sandwiches

by William Wegman, Tyler Kord
Hardback
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A Baker's Year: Twelve Months of Baking and Living the Simple Life at the Smoke Signals Bakery
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27.290000 USD

A Baker's Year: Twelve Months of Baking and Living the Simple Life at the Smoke Signals Bakery

by Tara Jensen
Hardback
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From Forbidden Fruit to Milk and Honey: A Commentary on Food in the Torah
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43.51 USD

From Forbidden Fruit to Milk and Honey: A Commentary on Food in the Torah

by Diana Lipton
Hardback
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Chocolatology: Chocolate's Fantastical Lore, Bittersweet History, & Delicious (Vegan) Recipes
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25.58 USD

Chocolatology: Chocolate's Fantastical Lore, Bittersweet History, & Delicious (Vegan) Recipes

by Angel York
Hardback
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The first cookbook from one of the world's most groundbreaking chefs and a pioneering restaurant on the Lower East Side-the story of Wylie Dufresne's wd~50 and the dishes that made it famous When it opened in 2003, wd~50 was New York's most innovative, cutting-edge restaurant. Mastermind Wylie Dufresne ushered in ...
wd~50: The Cookbook
The first cookbook from one of the world's most groundbreaking chefs and a pioneering restaurant on the Lower East Side-the story of Wylie Dufresne's wd~50 and the dishes that made it famous When it opened in 2003, wd~50 was New York's most innovative, cutting-edge restaurant. Mastermind Wylie Dufresne ushered in a new generation of experimental and free-spirited chefs, and introduced a wildly unique approach to cooking, influenced by science, art, and the humblest of classic foods like bagels and lox, and American cheese. A cookbook that doubles as a time capsule, wd~50 is a glimpse into a particular moment in New York City food culture, embodied by a restaurant so distinct it inspired New York Times critic Pete Wells to compare its closing in 2014 to that of the notorious music venue CBGB, with way nicer bathrooms. With gorgeous photography, detailed recipes explaining Wylie's iconic creations, and stories from the last days of the restaurant, wd~50 is a collectible piece of culinary memorabilia. Fans of Wylie, food lovers, and industry insiders who have been waiting for a chance to relive the excitement and artistry of wd~50 can finally do just that.
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78.750000 USD

wd~50: The Cookbook

by Wylie Dufresne
Hardback
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Just my kind of book. . . . In addition to some great meals made to satisfy desires, needs, whims, or simply to make use of what's at hand, Jam Today is a complete pleasure to read. --Deborah Madison, author of The New Vegetarian Cooking for Everyone Jam Today, whose ...
Jam Today: A Diary of Cooking with What You've Got (Revised and Updated)
Just my kind of book. . . . In addition to some great meals made to satisfy desires, needs, whims, or simply to make use of what's at hand, Jam Today is a complete pleasure to read. --Deborah Madison, author of The New Vegetarian Cooking for Everyone Jam Today, whose title is culled from a line in one of Lewis Carroll's Alice in Wonderland books, isn't so much a cookbook as it is ruminations on food preparation and living right. --Cascadia Weekly Delightful . . . written by a woman who values food, family and friends. --Shelf AwarenessEveryone loves to eat--or they should. But anyone hungry, or in charge of hungry loved ones, needs Tod Davies on their shelf to cheer them on when they ask, What on earth am I going to make for dinner? Nourishing in every sense of the word, this memoir/support system has been the guide readers turn to for eating, cooking, and living well.Now fully updated, it's time to jam again--with new stories from Davies's kitchen, her latest adventures with techniques and ingredients, and an entire section devoted to sparking the creativity necessary to make a dish of your very own.Tod Davies is author of the Jam Today series, as well as The History of Arcadia fairytale series. Unsurprisingly, her attitude toward literature is the same as her attitude toward cooking--it's all about working with what you have to find new ways of looking and new ways of being.
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16.750000 USD

Jam Today: A Diary of Cooking with What You've Got (Revised and Updated)

by Tod Davies
Paperback
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Bri McKoy, of the blog Our Savory Life, celebrates the power of the everyday table and shows how, by regularly and intentionally gathering around it, we can follow in the footsteps of Jesus and usher in grace, love, and deep fellowship. Raised in the world of takeout and microwaveable meals, ...
Come and Eat: A Celebration of Love and Grace Around the Everyday Table
Bri McKoy, of the blog Our Savory Life, celebrates the power of the everyday table and shows how, by regularly and intentionally gathering around it, we can follow in the footsteps of Jesus and usher in grace, love, and deep fellowship. Raised in the world of takeout and microwaveable meals, like so many busy women Bri McKoy found herself utterly lost in the kitchen and nowhere near using her dining room table as an inviting place of community. However, as she learned how to more intentionally invite not just others but also herself to her table every day, she noticed that the kitchen stopped feeling like a prison cell and started feeling like a sanctuary, that gathering with others around the table, like Jesus often did during his time on earth, had the power to usher in deep relationship and a fuller understanding of God's love and grace. In Come and Eat, Bri invites readers on an adventure of burnt pie, ten-pound bags of onions, and kitchen catastrophes to discover how to transform a common dining-room table into a vehicle that ushers in the presence of Jesus. It's an invitation with no pressure, no strings attached, no advanced cooking skills or fancy accouterments necessary. Just a healthy appetite and a desire to take a deeper look into the power and ministry that can be found at the table. Combining biblical reflection with engaging personal stories from Bri's own home, as well as the tables she has joined around the world, Come and Eat shows readers how they can intentionally make their own tables a vibrant source of life.
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17.840000 USD

Come and Eat: A Celebration of Love and Grace Around the Everyday Table

by Bri McKoy
Paperback
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Live the dream of a White Christmas in New YorkA getaway to the magical New York of the pre-Christmas period: when coloured lights decorate the buildings, Jingle Bells rings out everywhere and culinary delicacies tempt you to indulge. Who doesn't dream of strolling down a snowy 5th Avenue, ice-skating around ...
New York Christmas: Recipes and Stories
Live the dream of a White Christmas in New YorkA getaway to the magical New York of the pre-Christmas period: when coloured lights decorate the buildings, Jingle Bells rings out everywhere and culinary delicacies tempt you to indulge. Who doesn't dream of strolling down a snowy 5th Avenue, ice-skating around the imposing Christmas tree outside the Rockerfeller Center and to cap it off, enjoying a delicious slice of pumpkin pie in one of the inviting cafes? with around 50 recipes for Blueberry Brownies, Maple Glazed Ham and an unforgettable cheesecake, as well as a host of lovely Christmas stories from the Big Apple, this cookbook allows you to share the dream of a White Christmas in your own kitchen.Also included in the book are three beautiful Christmas-themed stories, so you can read yourself into the spirit of Christmas - Paul Auster's Auggie Wren's Christmas Story, The Gift of the Magi by O.Henry and Virginia O'Hanlon's Is There a Santa Claus. Each of the three stories has, in its own way, become part of popular Christmas folklore in the United States.
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31.450000 USD

New York Christmas: Recipes and Stories

by Lars Wentrup, Lisa Nieschlag
Hardback
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From favorite cookbook author Julia Turshen comes this practical and inspiring handbook for political activism--with recipes. As the millions who marched in January 2017 demonstrated, activism is the new normal. When people search for ways to resist injustice and express support for civil rights, environmental protections, and more, they begin ...
Feed the Resistance: Recipes + Ideas for Getting Involved
From favorite cookbook author Julia Turshen comes this practical and inspiring handbook for political activism--with recipes. As the millions who marched in January 2017 demonstrated, activism is the new normal. When people search for ways to resist injustice and express support for civil rights, environmental protections, and more, they begin by gathering around the table to talk and plan. These dishes foster community and provide sustenance for the mind and soul, including 30 of the healthy, affordable recipes Turshen is known for, plus 10 recipes from a diverse range of celebrated chefs. With stimulating lists, extensive resources, and essays from activists in the worlds of food, politics, and social causes, Feed the Resistance is a musthave handbook for anyone hoping to make a difference.
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18.75 USD

Feed the Resistance: Recipes + Ideas for Getting Involved

by Julia Turshen
Other printed item
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'A playful story, most entertaining, and wonderfully documented' Ferran Adria 'An entertaining smorgasbord of tasty stories that build into a deeper picture of the places where we eat, from fast food joints and cafes to the temples of gastronomy.' Hattie Ellis What does eating out tell us about who we ...
In the Restaurant: From Michelin stars to fast food; what eating out tells us about who we are
'A playful story, most entertaining, and wonderfully documented' Ferran Adria 'An entertaining smorgasbord of tasty stories that build into a deeper picture of the places where we eat, from fast food joints and cafes to the temples of gastronomy.' Hattie Ellis What does eating out tell us about who we are? The restaurant is where we go to celebrate, to experience pleasure, to show off - or, sometimes, just because we're hungry. But these temples of gastronomy hide countless stories. This is the tale of the restaurant in all its guises, from the first formal establishments in eighteenth-century Paris serving 'restorative' bouillon, to today's new Nordic cuisine, via grand Viennese cafes and humble fast food joints. Here are tales of cooks who spend hours arranging rose petals for Michelin stars, of the university that teaches the consistency of the perfect shake, of the lunch counter that sparked a protest movement, of the writers - from Proust to George Orwell - who have been inspired or outraged by the restaurant's secrets. As this dazzlingly entertaining, eye-opening book shows, the restaurant is where performance, fashion, commerce, ritual, class, work and desire all come together. Through its windows, we can glimpse the world.
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28.99 USD

In the Restaurant: From Michelin stars to fast food; what eating out tells us about who we are

by Christoph Ribbat
Hardback
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In his trademark witty and informative style, David Downie embarks on a quest to discover What is it about the history of Paris that has made it a food lover's paradise? Long before Marie Antoinette said, Let them eat cake! (actually, it was brioche), the Romans of Paris devoured foie ...
A Taste of Paris: A History of the Parisian Love Affair with Food
In his trademark witty and informative style, David Downie embarks on a quest to discover What is it about the history of Paris that has made it a food lover's paradise? Long before Marie Antoinette said, Let them eat cake! (actually, it was brioche), the Romans of Paris devoured foie gras, and live oysters rushed in from the Atlantic; one Medieval cookbook describes a thirty-two part meal featuring hare stew, eel soup, and honeyed wine; during the last great banquet at Versailles a year before the Revolution the gourmand Louis XVI savored thirty-two main dishes and sixteen desserts; yet, in 1812, Grimod de la Reyniere, the father of French gastronomy, regaled guests with fifty-two courses, fifteen wines, three types of coffee, and seventeen liqueurs.Following the contours of history and the geography of the city, Downie sweeps readers on an insider's gourmet walking tour of Paris and its environs in A Taste of Paris, revealing the locations of Roman butcher shops, classic Belle Epoque bistros serving diners today and Marie Antoinette's exquisite vegetable garden that still supplies produce, no longer to the unfortunate queen, but to the legendary Alain Ducasse and his stylish restaurant inside the palace of Versailles. Along the way, readers learn why the rich culinary heritage of France still makes Paris the ultimate arbiter in the world of food.
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28.340000 USD

A Taste of Paris: A History of the Parisian Love Affair with Food

by David Downie
Hardback
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Food in Vogue
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93.85 USD

Food in Vogue

by Vogue Editors
Hardback
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Chronicling a journey of close observation across some of the country's most picturesque states via the medium of 60 entertaining, informative profiles, Mexico: A Culinary Quest captures the essence and spirit of Mexican food history as well as a wide range of contemporary cooking styles. The profiles represent a cross-section ...
Mexico: A Culinary Quest
Chronicling a journey of close observation across some of the country's most picturesque states via the medium of 60 entertaining, informative profiles, Mexico: A Culinary Quest captures the essence and spirit of Mexican food history as well as a wide range of contemporary cooking styles. The profiles represent a cross-section of both walks of life and social classes: nuns; grande dames; campesinos; barrio residents; creatives in the arts, architecture, music, film and media; businesspeople - and, of course, great chefs. The lively profile texts are accompanied by specially commissioned photographs of both people and places, focusing the aesthetic interplay of visual and textual narratives. While food is at its heart, the lure of Mexico: A Culinary Quest is not just the featured personalities - their tables, their menus, their local specialities, their kitchens - but the country's magnificent settings and landscape. From Yucatan to Tabasco, from Nueva Leon to Chiapas, from famous watering holes to local holes in the wall, Mexico: A Culinary Quest is a feast for both the eyes and the intellect.
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63.000000 USD

Mexico: A Culinary Quest

by Ana Paula Gerard, Hossein Amirsadeghi
Hardback
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Making Chocolate: From Bean to Bar to S'more
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54.60 USD

Making Chocolate: From Bean to Bar to S'more

by Greg D'Alesandre
Hardback
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Cooking with My Sisters: One Hundred Years of Family Recipes, from Italy to Big Stone Gap
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20.990000 USD

Cooking with My Sisters: One Hundred Years of Family Recipes, from Italy to Big Stone Gap

by Adriana Trigiani
Paperback / softback
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In the 1920s, Habeeb Salloum's parents left behind the orchards and vineyards of French-occupied Syria to seek a new life on the windswept, drought-stricken Canadian prairies. With recollections that show the grit and improvisation of early Syrian pioneers, Arab Cooking on a Prairie Homestead demonstrates Salloum's love of traditional Arab ...
Arab Cooking on a Prairie Homestead: Recipes and Recollections from a Syrian Pioneer
In the 1920s, Habeeb Salloum's parents left behind the orchards and vineyards of French-occupied Syria to seek a new life on the windswept, drought-stricken Canadian prairies. With recollections that show the grit and improvisation of early Syrian pioneers, Arab Cooking on a Prairie Homestead demonstrates Salloum's love of traditional Arab cuisine. By growing exotic crops brought from their country of origin--such as lentils, chickpeas, and bulgur--the Salloums survived the Dust Bowl conditions of the 1930s, and helped change the landscape of Canadian farming. Over 200 recipes--from dumplings and lentil pies to zucchini mint soup--in this updated classic will provide today's foodies and urban farmers with dishes that are not only delicious, but also climate-friendly and gentle on your wallet!
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31.450000 USD
Paperback
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Kitchen Smarts: Questions and Answers to Boost Your Cooking IQ
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30.70 USD

Kitchen Smarts: Questions and Answers to Boost Your Cooking IQ

by Editors At Cook's Illustrated
Paperback
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Pie & Whiskey: Writers Under the Influence of Butter & Booze
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20.950000 USD

Pie & Whiskey: Writers Under the Influence of Butter & Booze

Hardback
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Butter: A Rich History
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23.88 USD

Butter: A Rich History

by Elaine Khosrova
Paperback
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Miracle Brew: Hops, Barley, Water, Yeast and the Nature of Beer
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20.950000 USD

Miracle Brew: Hops, Barley, Water, Yeast and the Nature of Beer

by Pete Brown
Paperback
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The Gourmands' Way: Six Americans in Paris and the Birth of a New Gastronomy
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31.500000 USD

The Gourmands' Way: Six Americans in Paris and the Birth of a New Gastronomy

by Justin Spring
Hardback
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Eat Live Love Die: Selected Essays
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17.800000 USD

Eat Live Love Die: Selected Essays

by Betty Fussell
Paperback / softback
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Satiate your sense of wanderlust and take an edible journey around New York City with food and travel journalist Tracey Ceurvels. In The NYC Kitchen Cookbook, Tracey shares her tasty adventures with foodie fans nationwide and explains how to use the flavorful ingredients found in NYC to make simple yet ...
The NYC Kitchen Cookbook: 150 Recipes Inspired by the Specialty Food Shops, Spice Stores, and Markets of New York City
Satiate your sense of wanderlust and take an edible journey around New York City with food and travel journalist Tracey Ceurvels. In The NYC Kitchen Cookbook, Tracey shares her tasty adventures with foodie fans nationwide and explains how to use the flavorful ingredients found in NYC to make simple yet sensational meals for any occasion. The NYC Kitchen Cookbook draws inspiration from food stores and markets that make NYC one of the most diverse and appetizing destinations of the world. Unique ingredients and the NYC shops they're sourced from are the stars of Tracey's recipes. But even if NYC shops are miles away, ingredients can also be found in markets nationwide and online, making The NYC Kitchen Cookbook a convenient and diverse recipe guide for every day of the week. NYC-inspired recipes include: Squash Soup Spiked with CiderBeet Dip with Caraway Seeds and DillLobster Ravioli with Orange-Tarragon ButterWasabi Mashed PotatoesSpicy Brownies with Coffee IcingAnd more!
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26.240000 USD

The NYC Kitchen Cookbook: 150 Recipes Inspired by the Specialty Food Shops, Spice Stores, and Markets of New York City

by Tracey Ceurvels
Hardback
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