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Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes.

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An exploration of humans' symbiotic relationships with plants and chemicals presents information on prehistoric partnership societies, the roles of spices and spirits in the rise of dominator societies; and the politics of tobacco, tea, coffee, opium, and alcohol.

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For more than 15 years, writing coach, editor, and blogger Dianne Jacob has taught food lovers how to take their passion from the plate to the page. Now, Jacob has revised and updated her award-winning guide. Whether you've been writing for years or are just…

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The taste of Ontario garlic is as rich and varied as its history. Used mainly for medicinal purposes in the nineteenth century, people turned up their noses at the aromatic bulb as it became associated with new immigrants. The once acceptable ingredient became…

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Lonely Planet: The world's leading travel guide publisher* Life-changing food adventures around the world. From bat on the island of Fais to chicken on a Russian train to barbecue in the American heartland, from mutton in Mongolia to couscous in Morocco to tacos…

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AN IRRESISTIBLE LITERARY FEAST Stories and recipes inspired by the world's great books As a young bookworm reading in her grandfather's butcher shop, Cara Nicoletti saw how books and food bring people to life. Now a butcher, cook, and talented writer, she…

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WITH A NEW AFTERWORD Winner of the Glenfiddich Prize for Food Book of the Year Course by course, Margaret Visser examines an ordinary meal—corn, salt, butter, chicken, rice, lettuce, olive oil, lemon juice and ice cream—to show the unexpected history,…

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Witty, warm, and poignant, food blogger Sasha Martin's memoir about cooking her way to happiness and self-acceptance is a culinary journey like no other.   Over the course of 195 weeks, food writer and blogger Sasha Martin set out to cook—and…

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Winner of the Julia Child Book Award A James Beard Book Award Finalist When Jeffrey Steingarten was appointed food critic for Vogue , he systematically set out to overcome his distaste for such things as kimchi, lard, Greek cuisine, and blue food. He succeeded at…

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UNOFFICIAL AND UNAUTHORIZED Dine like Draper and Drink like Sterling with More Than 70 Recipes from the Kitchens, Bars, and Restaurants Seen on Mad Men Ever wish you could mix an Old Fashioned just the way Don Draper likes it? Or prepare Oysters Rockefeller and a…

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Now here’s a volume you can really drink to!  Something’s brewing in these pages, and it’s moonshine—a word that evokes fascination, curiosity, and a warm sense of nostalgia. Never before has there been such a richly illustrated,…

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"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."- The New York Times Book Review Just over a decade ago, journalist Michael Ruhlman donned a chef's jacket and houndstooth-check pants…