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There are some ingredients that are so adaptable they appear in dishes all over the world. This book looks at the seven most important - the culinary wonders: rice, salt, honey, pork, tomato, chili and cacao. These are the ones ones that have played a long and valuable role in ...
The Seven Culinary Wonders of the World: A History of Pork, Honey, Salt, Chilli, Rice, Cacao and Tomato
There are some ingredients that are so adaptable they appear in dishes all over the world. This book looks at the seven most important - the culinary wonders: rice, salt, honey, pork, tomato, chili and cacao. These are the ones ones that have played a long and valuable role in human life, and this book traces their epic journeys, as they have been transported around the globe to feature in cuisines far away from their countries of origin. As well as telling their diverse culinary and cultural stories, there are 63 traditional and innovative recipes - with one of the ingredients in the starring role - for readers to try. This is the fascinating history of the world's seven most important ingredients and an enchanting exploration of world cuisine.
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32.40 USD

The Seven Culinary Wonders of the World: A History of Pork, Honey, Salt, Chilli, Rice, Cacao and Tomato

by Jenny Linford
Hardback
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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' ...
In the Restaurant: From Michelin stars to fast food; what eating out tells 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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17.05 USD

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

by Christoph Ribbat
Paperback / softback
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Experimentation, mystery, resourcefulness, and above all, fun these are the hallmarks of brewing beer like a Yeti. Since the craft beer and homebrewing boom of the late twentieth and early twenty-first centuries, beer lovers have enjoyed drinking and brewing a vast array of beer styles. However, most are brewed to ...
Brew Beer Like a Yeti: Traditional Techniques, Recipes, and Inspiration for Unconventional Ales, Gruits, and More
Experimentation, mystery, resourcefulness, and above all, fun these are the hallmarks of brewing beer like a Yeti. Since the craft beer and homebrewing boom of the late twentieth and early twenty-first centuries, beer lovers have enjoyed drinking and brewing a vast array of beer styles. However, most are brewed to accentuate a single ingredient hops and few contain the myriad herbs and spices that were standard in beer and gruit recipes from medieval times back to ancient people s discovery that grain could be malted and fermented into beer. Like his first book, Make Mead Like a Viking, Jereme Zimmerman s Brew Beer Like a Yeti returns to ancient practices and ingredients and brings storytelling, mysticism, and folklore back to the brewing process, including a broad range of ales, gruits, bragots, and other styles that have undeservingly taken a backseat to the IPA. Recipes inspired by traditions around the globe include sahti, gotlandsdricka, oak bark and mushroom ale, wassail, pawpaw wheat, chicha de muko, and even Neolithic stone beers. More importantly, under the guidance of the world s only peace-loving, green-living Appalachian Yeti Viking, readers will learn about the many ways to go beyond the pale ale, utilizing alternatives to standard grains, hops, and commercial yeasts to defy the strictures of style and design their own brews.
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32.40 USD

Brew Beer Like a Yeti: Traditional Techniques, Recipes, and Inspiration for Unconventional Ales, Gruits, and More

by Jereme Zimmerman
Paperback / softback
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Combining the best of memoir, travel literature, and food writing, Christopher Bakken delves into one of the most underappreciated cuisines in Europe in this rollicking celebration of the Greek table. He explores the traditions and history behind eight elements of Greek cuisine--olives, bread, fish, cheese, beans, wine, meat, and honey--and ...
Honey, Olives, Octopus: Adventures at the Greek Table
Combining the best of memoir, travel literature, and food writing, Christopher Bakken delves into one of the most underappreciated cuisines in Europe in this rollicking celebration of the Greek table. He explores the traditions and history behind eight elements of Greek cuisine--olives, bread, fish, cheese, beans, wine, meat, and honey--and journeys through the country searching for the best examples of each. He picks olives on Thasos, bakes bread on Crete, eats thyme honey from Kythira with one of Greece's greatest poets, and learns why Naxos is the best place for cheese in the Cyclades. Working with local cooks and artisans, he offers an intimate look at traditional village life, while honoring the conversations, friendships, and leisurely ceremonies of dining around which Hellenic culture has revolved for thousands of years. A hymn to slow food and to seasonal and sustainable cuisine, Honey, Olives, Octopus is a lyrical celebration of Greece, where such concepts have always been a simple part of living and eating well.
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USD
Hardback
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The food culture of Copenhagen is woven into the fabric of Trine's daily life; she has lived in the heart of the city for more than 40 years. There is no smorrebrod, hot dog, ice cream, or coffee she hasn't tasted in this quietly gastronomic capital city. She has hosted ...
Copenhagen Food: Stories, traditions and recipes
The food culture of Copenhagen is woven into the fabric of Trine's daily life; she has lived in the heart of the city for more than 40 years. There is no smorrebrod, hot dog, ice cream, or coffee she hasn't tasted in this quietly gastronomic capital city. She has hosted summer parties, Christmas dinners, street parties, picnics and long, leisurely breakfasts for close friends and huge gatherings, and she has written and talked about the Danish way of eating for publications all around the world. Now, in this ground-breaking book, Trine takes us on a tour of her home town, introducing us to all the best spots to eat, drink, and catch up with friends. We learn about the old bakeries and food markets, the burgeoning street food scene, the coffee culture, and the world-famous restaurants - and along the way, Trine will offer 70 recipes for some of her very favourite dishes.
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42.66 USD

Copenhagen Food: Stories, traditions and recipes

by Trine Hahnemann
Hardback
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You'll wish the alphabet had more letters just so Dawn Drzal would keep on writing. Laura Shapiro, author of What She Ate, Julia Child, Something from the Oven, and Perfection Salad As it was for M. F. K. Fisher in The Gastronomical Me, food is more than a metaphor in ...
The Bread and the Knife: A Life in 26 Bites
You'll wish the alphabet had more letters just so Dawn Drzal would keep on writing. Laura Shapiro, author of What She Ate, Julia Child, Something from the Oven, and Perfection Salad As it was for M. F. K. Fisher in The Gastronomical Me, food is more than a metaphor in The Bread and the Knife. It is the organizing principle of an existence. Starting with A Is for Al Dente, the loosely linked chapters evoke an alphabet of food memories that recount a woman's emotional growth from the challenges of youth to professional accomplishment, marriage, and divorce. Betrayal is embodied in an overripe melon, her awakening in a B arnaise sauce. Passion fruit juice portends the end of a first marriage, while tarte Tatin offers redemption. Each letter serves up a surprising variation on the struggle for self-knowledge, the joy and pain of familial and romantic love, and food's astonishing ability to connect us with both the living and the dead. Ranging from her grandmother's suburban kitchen to an elegant New York restaurant, a longhouse in Borneo, and a palace in Rajasthan, The Bread and the Knife charts the vicissitudes of a woman forced to swallow some hard truths about herself while discovering that the universe can dispense surprising second chances. The book includes six recipes that run the gamut from Crepes Filled with Huitlacoche to her stepfather's homely Stromboli Stuffing, including a couple that are more entertaining to read about than to prepare, like liquified olives with pimento.
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20.990000 USD

The Bread and the Knife: A Life in 26 Bites

by Dawn Drzal
Hardback
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The history of barbecue in the United States has until now remained virtually untold. Barbecue has a long, rich history-a history that formerly could be found only through scattered references in old letters, journals, newspapers, diaries, and travel narratives until this book was written. Americans enjoy reading about barbecue almost ...
Barbecue: The History of an American Institution
The history of barbecue in the United States has until now remained virtually untold. Barbecue has a long, rich history-a history that formerly could be found only through scattered references in old letters, journals, newspapers, diaries, and travel narratives until this book was written. Americans enjoy reading about barbecue almost as much as they love eating it. Books on the subject cover almost every aspect of the topic: recipes, grilling tips, restaurant guides, pit-building instructions, and catalogs of exotic variants such as Mongolian barbecue and Indian tandoor cooking. Despite this coverage, the history of barbecue in the United States has until now remained virtually untold. Barbecue: The History of an American Institution draws on hundreds of sources to document the evolution of barbecue from its origins among Native Americans to its present status as an icon of American culture. This is the story not just of a dish but of a social institution that helped shape the many regional cultures of the United States. The history begins with British colonists' adoption of barbecuing techniques from Native Americans in the 16th and 17th centuries, moves to barbecue's establishment as the preeminent form of public celebration in the 19th century, and is carried through to barbecue's iconic status today. From the very beginning, barbecues were powerful social magnets, drawing together people from a wide range of classes and geographic backgrounds. Barbecue played a key role in three centuries of American history, both reflecting and influencing the direction of an evolving society. By tracing the story of barbecue from its origins to today, Barbecue: The History of an American Institution traces the very thread of American social history.
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45.99 USD

Barbecue: The History of an American Institution

by Robert F. Moss
Paperback / softback
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'When you look at the dishes in this book, the photographs - it's beyond beautiful. You wouldn't need to cook a thing. You could just flick through these pages - it is a proper feast for the eyes.' - Graham Norton 'The dining room has long attracted old-world grandees and ...
The Ritz London: The Cookbook
'When you look at the dishes in this book, the photographs - it's beyond beautiful. You wouldn't need to cook a thing. You could just flick through these pages - it is a proper feast for the eyes.' - Graham Norton 'The dining room has long attracted old-world grandees and now enjoys a new stream of gastronauts eager to try Williams' Menu Surprise for the first time ... Extraordinary standards.' - British GQ '[John William's] distinctive classical British dishes match their beautiful surrounding.' - Telegraph 'These establishments have long and illustrious histories, but the cooking at both has never been better than it is today.' - Rebecca Burr, Editor of the Michelin Guide ' John's remarkable career is an example to anyone who wants to become the very best in the culinary world.' - Andrew Oxley, Head of Hotel & Hospitality Services at The AA The Ritz: The Quintessential Cookbook is the first book to celebrate recipes of the dishes served today, at lunch and at dinner. The book features 100 delicious recipes, such as Roast scallops bergamot & avocado, Saddle of lamb belle epoque and Grand Marnier Souffle, and is divided into the four seasons: spring, summer, autumn and winter. The recipes reflect the glorious opulence and celebratory ambience of The Ritz; seasonal dishes of fish, shellfish, meat, poultry and game. Desserts include pastries, mousses, ice creams and spectacular, perfectly-risen souffles. There are recipes that are simple and others for the more ambitious cook, plus helpful tips to guide you at home. Along the way, John Williams shares his culinary philosophy and expertise. For any cook who has wondered how they do it at The Ritz, this book will provide the answers. There will be plenty of entertaining tales about the hotel and unique glimpses of London's finest kitchen beneath ground.
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51.19 USD

The Ritz London: The Cookbook

by The Ritz Hotel (London) Limited, John Williams
Hardback
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Just about anyone with a modest amount of beer knowledge will tell you that right here, right now is the best time in the history of mankind to be a beer drinker. With the most breweries in the United States since Prohibition and a global culture that is thriving and ...
Drink Beer, Think Beer: Getting to the Bottom of Every Pint
Just about anyone with a modest amount of beer knowledge will tell you that right here, right now is the best time in the history of mankind to be a beer drinker. With the most breweries in the United States since Prohibition and a global culture that is thriving and innovating, there are choices on tap like never before, using ingredients that a generation ago would have been considered taboo by beer makers. And looking around at any one of the 4,800 breweries currently operating in the U.S. will reveal a clientele as diverse as the nation itself. The truth, however, is that while it is a great time to be a beer drinker, it's also a confusing time. Poor quality, misinformation about flavors, and, perhaps, too much choice. Moreover, for every good news story about diversity of taste and positive economic impact, there's a dark side: Unfair business practices like large breweries paying for a tap instead of earning it by popular demand, small brewers denied access to ingredients by larger brewers monopolizing them, unsafe working conditions, and an undercurrent of sexism among brewers that still favors white males above all others. Quality often suffers as breweries try to grow too quickly and craft beers promote bitter, strong flavors at the expense of the more subtle brews. To drink beer is easy. Pour, put to lips, and swallow. To think critically about beer is much harder. Appreciating and conscientiously participating in beer culture today is about more than downing pints and understanding flavors. It requires an understanding of everything it took to get that beer into your glass, looking and tasting the way it does, priced the way it is, and sold at that particular venue. Drawing on history, economics, and countless interviews with industry insiders, expert John Holl here provides a complete guide to beer today, exploring how beer and breweries are building communities, changing tastes, and shaping lives.
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27.300000 USD

Drink Beer, Think Beer: Getting to the Bottom of Every Pint

by John Holl
Hardback
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I'M Just Here for the Drinks: A Guide to Spirits, Drinking and More Than 100 Extraordinary Cocktails
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32.40 USD

I'M Just Here for the Drinks: A Guide to Spirits, Drinking and More Than 100 Extraordinary Cocktails

by Sother Teague
Hardback
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Can't wait for happy hour? This intoxicating calendar is spilling over with all-new beer and brewery recommendations, trivia, and quotations about your favorite drink. 365 Days of Beer 2019 Daily Calendar offers daily tasting notes, fun facts, and classic humor-all about beer, that most inspired of human inventions. So don't ...
365 Days of Beer 2019 Daily Calendar
Can't wait for happy hour? This intoxicating calendar is spilling over with all-new beer and brewery recommendations, trivia, and quotations about your favorite drink. 365 Days of Beer 2019 Daily Calendar offers daily tasting notes, fun facts, and classic humor-all about beer, that most inspired of human inventions. So don't wait for the weekend to enjoy a cold one-celebrate your love for a great brew every day of the year!
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17.05 USD

365 Days of Beer 2019 Daily Calendar

by Adams Media
Calendar
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Home cooking is a multibillion-dollar industry that includes cookbooks, kitchen gadgets, high-end appliances, specialty ingredients, and more. Cooking-themed programming flourishes on television, inspiring a wide array of celebrity chef-branded goods even as self-described foodies seek authenticity by pickling, preserving, and canning foods in their own home kitchens. Despite this, claims ...
Look Who's Cooking: The Rhetoric of American Home Cooking Traditions in the Twenty-First Century
Home cooking is a multibillion-dollar industry that includes cookbooks, kitchen gadgets, high-end appliances, specialty ingredients, and more. Cooking-themed programming flourishes on television, inspiring a wide array of celebrity chef-branded goods even as self-described foodies seek authenticity by pickling, preserving, and canning foods in their own home kitchens. Despite this, claims that no one has time to cook anymore are common, lamenting the slow extinction of traditional American home cooking in the twenty-first century. In Look Who's Cooking: The Rhetoric of American Home Cooking Traditions in the Twenty-First Century, author Jennifer Rachel Dutch explores the death of home cooking, revealing how modern changes transformed cooking at home from an odious chore into a concept imbued with deep meanings associated with home, family, and community. Drawing on a wide array of texts-cookbooks, advertising, YouTube videos, and more-Dutch analyzes the many manifestations of traditional cooking in America today. She argues that what is missing from the discourse around home cooking is an understanding of skills and recipes as a form of folklore. Dutch's research reveals that home cooking is a powerful vessel that Americans fill with meaning because it represents both the continuity of the past and adaptability to the present. Home cooking is about much more than what is for dinner; it's about forging a connection to the past, displaying the self in the present, and leaving a lasting legacy for the future.
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31.500000 USD

Look Who's Cooking: The Rhetoric of American Home Cooking Traditions in the Twenty-First Century

by Jennifer Rachel Dutch
Hardback
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Home cooking is a multibillion-dollar industry that includes cookbooks, kitchen gadgets, high-end appliances, specialty ingredients, and more. Cooking-themed programming flourishes on television, inspiring a wide array of celebrity chef-branded goods even as self-described foodies seek authenticity by pickling, preserving, and canning foods in their own home kitchens. Despite this, claims ...
Look Who's Cooking: The Rhetoric of American Home Cooking Traditions in the Twenty-First Century
Home cooking is a multibillion-dollar industry that includes cookbooks, kitchen gadgets, high-end appliances, specialty ingredients, and more. Cooking-themed programming flourishes on television, inspiring a wide array of celebrity chef-branded goods even as self-described foodies seek authenticity by pickling, preserving, and canning foods in their own home kitchens. Despite this, claims that no one has time to cook anymore are common, lamenting the slow extinction of traditional American home cooking in the twenty-first century. In Look Who's Cooking: The Rhetoric of American Home Cooking Traditions in the Twenty-First Century, author Jennifer Rachel Dutch explores the death of home cooking, revealing how modern changes transformed cooking at home from an odious chore into a concept imbued with deep meanings associated with home, family, and community. Drawing on a wide array of texts-cookbooks, advertising, YouTube videos, and more-Dutch analyzes the many manifestations of traditional cooking in America today. She argues that what is missing from the discourse around home cooking is an understanding of skills and recipes as a form of folklore. Dutch's research reveals that home cooking is a powerful vessel that Americans fill with meaning because it represents both the continuity of the past and adaptability to the present. Home cooking is about much more than what is for dinner; it's about forging a connection to the past, displaying the self in the present, and leaving a lasting legacy for the future.
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31.500000 USD

Look Who's Cooking: The Rhetoric of American Home Cooking Traditions in the Twenty-First Century

by Jennifer Rachel Dutch
Paperback / softback
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The Rise of Yeast: How the Sugar Fungus Shaped Civilization
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34.640000 USD

The Rise of Yeast: How the Sugar Fungus Shaped Civilization

by Nicholas P. Money
CD-Audio
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Taste of Home Favorites--25th Anniversary Edition: Delicious Recipes Shared Across Generations
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26.240000 USD

Taste of Home Favorites--25th Anniversary Edition: Delicious Recipes Shared Across Generations

Spiral bound
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Granny Mackie's Austerity Handbook
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13.520000 USD

Granny Mackie's Austerity Handbook

by Heather E. M. Mackie
Paperback / softback
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The Baker's Dozen: A Saint Nicholas Tale, with Bonus Cookie Recipe and Pattern for St. Nicholas Christmas Cookies (Special Edition)
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12.600000 USD

The Baker's Dozen: A Saint Nicholas Tale, with Bonus Cookie Recipe and Pattern for St. Nicholas Christmas Cookies (Special Edition)

by Aaron Shepard
Paperback / softback
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The Baker's Dozen: A Saint Nicholas Tale, with Bonus Cookie Recipe and Pattern for St. Nicholas Christmas Cookies (Special Edition)
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25.200000 USD

The Baker's Dozen: A Saint Nicholas Tale, with Bonus Cookie Recipe and Pattern for St. Nicholas Christmas Cookies (Special Edition)

by Aaron Shepard
Hardback
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Secrets Of Saffron
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21.000000 USD

Secrets Of Saffron

by Pat Willard
Paperback / softback
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American Cookie: The Snaps, Drops, Jumbles, Tea Cakes, Bars and Brownies That We Have Loved for Generations
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32.40 USD

American Cookie: The Snaps, Drops, Jumbles, Tea Cakes, Bars and Brownies That We Have Loved for Generations

by Anne Byrn
Paperback / softback
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The Cooking Gene: A Journey Through African American Culinary History in the Old South
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17.840000 USD

The Cooking Gene: A Journey Through African American Culinary History in the Old South

by Michael W Twitty
Paperback / softback
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The Original Fannie Farmer 1896 Cookbook: The Boston Cooking School
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24.100000 USD

The Original Fannie Farmer 1896 Cookbook: The Boston Cooking School

by Fannie Merritt Farmer
Paperback / softback
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Jell-O Girls: A Family History
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36.750000 USD

Jell-O Girls: A Family History

by Allie Rowbottom
CD-Audio
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Jell-O Girls: A Family History
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73.490000 USD

Jell-O Girls: A Family History

by Allie Rowbottom
CD-Audio
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The Court and Country Cook
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23.320000 USD

The Court and Country Cook

by Massialot
Paperback / softback
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A Bite-Sized History of France: Gastronomic Tales of Revolution, War, and Enlightenment
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28.340000 USD

A Bite-Sized History of France: Gastronomic Tales of Revolution, War, and Enlightenment

by Jeni Mitchell, Stephane Henaut
Hardback
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365 Luncheon Dishes
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8.390000 USD

365 Luncheon Dishes

by Anonymous
Paperback / softback
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Nourishing Diets: How Paleo, Ancestral, and Traditional Peoples Really Ate
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36.750000 USD

Nourishing Diets: How Paleo, Ancestral, and Traditional Peoples Really Ate

by Sally Fallon Morell
CD-Audio
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Classic Restaurants of Summit County
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31.490000 USD

Classic Restaurants of Summit County

by Images Courtesy of the Akron Beacon Jour, Sharon Moreland Myers
Hardback
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Beyond Muesli and Fondue: The Swiss Contribution to Culinary History
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26.200000 USD

Beyond Muesli and Fondue: The Swiss Contribution to Culinary History

by Martin Dahinden
Hardback
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