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Before The Joy of Cooking , there was The Boston Cooking School Cookbook . Written by Fannie Farmer, principal of the school, and published in 1896, it was the bestselling cookbook of its age. 400,000 copies were sold by Farmer's death in 1915 — and more than 4…

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Questlove is a drummer, producer, musical director, culinary entrepreneur, and New York Times best-selling author. What unites all of his work is a profound interest in creativity. In somethingtofoodabout, Questlove applies his boundless curiosity to the world of…

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What if you could make everything you eat more delicious? As creator of the WNYC podcast The Sporkful and host of the Cooking Channel web series You're Eating It Wrong , Dan Pashman is obsessed with doing just that. Eat More Better weaves science and humor into a…

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A behind-the-scenes tour of New York City’s dynamic food culture, as told through the voices of the chefs, line cooks, restaurateurs, waiters, and street vendors who have made this industry their lives. “A must-read — both for those who live and dine in NYC and…
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“A beautifully written . . . and illustrated history of the Food of the Gods, from the Olmecs to present-day developments.”— Chocolatier This delightful tale of one of the world’s favorite foods draws on botany, archaeology, and culinary history to present a…

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Thank Heaven For Neven! This Definitive Family Cookbook Will Be A Lifesaver In Every Family's Kitchen At the very centre of family life is the food and fun we share together daily. Our families are the most important people in our lives, so when it comes to…
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“Food writing spans centuries and philosophies. . . . At long last there’s a Norton Anthology with all the most important works.”— Eater Edited by influential literary critic Sandra M. Gilbert and award-winning restaurant critic and professor of English Roger…

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The deluxe eBook edition of Generation Chef features exclusive multimedia content, including four videos that take readers to Huertas in the East Village to meet chef and owner Jonah Miller, his partner and manager Nate Adler, as well as author Karen Stabiner.…
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" Longthroat Memoirs presents a sumptuous menu of essays about Nigerian food, lovingly presented by the nation's top epicurean writer. As well as a mouth-watering appraisal of the cultural politics and erotics of Nigerian cuisine, it is also a series of love…
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A journalist channels her ice-cream obsession, scouring the United States for the best artisanal brands and delving into the surprising history of ice cream and frozen treats in America. For Amy Ettinger, ice cream is not just a delicious snack but a circumstance…
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These essays on food and philosophy were written over several decades. Not only philosophers and historians but individuals who have an ongoing interest in food should relish them. The essays cover wide-ranging topics that include genetically modified organisms,…
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Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped…