From beer to Coca-Cola, the six drinks that have helped shape human history.
Best Food Writing 2001 brings together, for the second year, the most exceptional writing culled from the past year's books, magazines, newspapers, newsletters, and web sites.
Included are contributions by R.W. Apple, Jr., Amanda Hesser, Ruth Reichl, Jeffrey Steingarten, Jane and Michael Stern, Calvin Trillin, Gael Greene, Mimi Sheraton, Jonathon Reynolds, Eric Schlosser, and many others.
Best Food Writing 2002 assembles, for the third year, the most exceptional writing from the past year’s books, magazines, newspapers, newsletters, and websites.
Chocolates, chocolates, and chocolates! By Christine McFadden and Christine France.
The Culinary Institute of America. Easy lessons for mastering essential culinary math skills.
Edited by Kimberly Witherspoon and Andrew Friedman. The hugely popular anthology in which forty of the world's greatest chefs, including Anthony Bourdain, Daniel Boulud, and Ferran Adria, reveal their worst kitchen disasters.
The Secret of Eating for Pleasure. Stylish, convincing, wise, funny, and just in time: the ultimate non-diet book, which could radically change the way you think and live – now with more recipes.
From the author of French Women Don't Get Fat, the #1 National Bestseller, comes an essential guide to the art of joyful livingâ€”in moderation, in season, and, above all, with pleasure.
The Secret Life of a Critic in Disguise.
... and other stories of intriguing kitchen science. With more than 100 recipes.
What to do when you discover that just about any kind of food or drink is... overcooked, undercooked, stale, burned, lumpy, salty, peppery, bland, too spicy and many more...
Witty, bawdy, and stuffed with stories, Ladyfingers and Nun's Tummies is a feast of history, culture, and language.
Modern Library Food. Ruth Reichl, series editor. Introduction by Michael Stern.
Hardbound. From the introduction, why not create a book for food and drink enthusiasts composed exclusively of sidebar material, doing away with all that pesky text you normally try and fail to read, continuously and in order, from front cover to last?
Hardbound. From the author of the international bestseller Schott's Original Miscellany, the new collection of vital irrelevance and uncommon knowledge from the worlds of food and drink.
Tender at the Bone: Growing up at the Table by Ruth Reichl. National Bestseller. Ruth Reichl is Editor-in-Chief of Gourmet magazine.
The Classic, Step-by-Step Guide to Opening your Own Restaurant. Updated 1992 edition by Elizabeth Lawrence.