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Anthony Bourdain, John T. Edge, Jonathan Gold, Francis Lam, Ruth Reichl, Calvin Trillin, Alice Waters. These are just some of the celebrated writers and foodies whose work has appeared in Best Food Writing over the past fifteen years. Whether written by an…

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Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver…

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****Get a Free Book just for visiting this page at PALEODEBUNKED.COM****  Never tried a Paleo dish? If yes, then this cookbook is made for you! By gathering all the tried-and-tested recipes of Paleo dishes, we offer you the easiest way to learn and cook all…

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In the series of short essays the author overviews works of anthropologists, archeologists, cultural sociologists, historians and gastronomists who argue that the cooking played a significant role in human evolution and history, and sometimes even whole Empires…

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There are roughly 80 million Millennials in America. According to research by BBDO, half of them identify as “foodies.” They buy organic groceries, fawn over Chemex coffee, Instagram images of pork belly and spend their recession-dented incomes on high-end meals…

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Best Food Writing is the place where readers and food writers meet to celebrate the most delicious prose of the year-serving up everything to whet your appetite from entertaining blogs to provocative journalism. This year's edition includes food writing stars…

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Honey, I'm Homemade: Sweet Treats from the Beehive across the Centuries and around the World showcases a wealth of recipes for cookies, breads, pies, puddings, and cakes that feature honey as an essential ingredient. Noted entomologist May Berenbaum also details…

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A social, cultural, and-above all-culinary history of dessert, Sweet Invention explores the world’s great dessert traditions, from ancient India to 21st-century Indiana. Each chapter begins with author Michael Krondl tasting and analyzing an icon of dessert, such…

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A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine. We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who…

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Kampong Kitchen is an evocative culinary journey that brings the sights and smells of old Singapore to life. Packed with over 40 delectable recipes, including dishes like popiah, mee siam, fish head curry and pineapple tarts, this historical cookbook will delight…

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Food writing has exploded in the past decade; nowhere else is it as easy and enjoyable to catch the trends, big stories, and upcoming stars than in the annual Best Food Writing collection. From molecular gastronomy to the omnivore’s dilemma, from meat-free to…

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Whether extolling the merits of a cheerful breakfast tray, conjuring up a winter picnic of figs and mulled wine, sharing delicious Tuscan recipes, or suggesting a last-minute pre-theatre dinner, the sparkling writings of the society hostess and philanthropist…