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indigoBooksFood and Drink

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Food and Drink
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Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine

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The ultimate recipe resource: an indispensable treasury of more than 2,000 foolproof recipes and 150 test kitchen discoveries from the pages of Cook's Illustrated magazine. There is a lot to know about cooking, more than can be learned in a lifetime, and for the…
Encyclopedia of Jewish Food
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|November 17, 2010

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A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions Food is more than just sustenance. It's a reflection of a community's history, culture, and values. From India to Israel to the United States and everywhere in between, Jewish food…
Medieval Tastes: Food, Cooking, and the Table
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|April 14, 2015

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In his new, must-read history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes -- both culinary and cultural -- from raw materials to market and their reflections in today's food trends. He immerses readers in the…
Feasts and Fasts: A History of Food in India
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|November 15, 2014

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From dal to samosas, paneer to vindaloo, dosa to naan, Indian food is diverse and wide-ranging—unsurprising when you consider India’s incredible range of climates, languages, religions, tribes, and customs. Its cuisine differs from north to south, yet what is it…
Profiles from the Kitchen: What Great Cooks Have Taught Us about Ourselves and Our Food

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In an age where convenience often ranks above quality, many Americans have abandoned traditional recipes and methods of cooking for fast solutions to their hunger and nourishment needs. Modern families are busier than ever, juggling hectic schedules that send…
Pasta: The Story of a Universal Food
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|October 9, 2012

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Ranging from the imperial palaces of ancient China and the bakeries of fourteenth-century Genoa and Naples all the way to the restaurant kitchens of today, Pasta tells a story that will forever change the way you look at your next plate of vermicelli.
Portland: A Food Biography
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|November 13, 2014

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The infant city called The Clearing was a bald patch amid a stuttering wood. The Clearing was no booming metropolis; no destination for gastrotourists; no career-changer for ardent chefs — just awkward, palsied steps toward Victorian gentility. In the decades…
The Hakka Cookbook: Chinese Soul Food from around the World
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|October 8, 2012

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Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences in this fascinating chronicle that traces the rustic cuisine to its roots in a history of multiple migrations. Beginning in her grandmother’s kitchen in California,…
At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well
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|October 21, 2014

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Imagine you are in a bright, breezy kitchen. There are large bowls on the counter full of lush, colorful produce and a cake stand stacked with pretty whole-grain muffins. On the shelves live rows of glass jars, all shapes and sizes, containing grains, seeds,…
Reel Food: Essays on Food and Film
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|August 6, 2012

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First Published in 2005. Routledge is an imprint of Taylor & Francis, an informa company.
Feast: Food of the Islamic World
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|This title releases May 8, 2018

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Al Dente: A History of Food in Italy
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|April 15, 2014

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Spaghetti with meatballs, fettuccine alfredo, margherita pizzas, ricotta and parmesan cheeses—we have Italy to thank for some of our favorite comfort foods. Home to a dazzling array of wines, cheese, breads, vegetables, and salamis, Italy has become a mecca for…