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How To Eat

by Nigella Lawson

|March 1, 2000

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"The great British Culinary Renaissance has done many things — given us extra virgin oil, better restaurants and gastroporn — but it hasn't taught us how to cook." —Nigella Lawson How To Eat is a book that does. Firmly rooted in home…

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An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in…

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"A bracingly funny writer.Whether he's choking down dog stew in Korea or sipping cobra bile in China, Parker Bowles imbues his odyssey with self-deprecatory wit and sensitivity that make this travelogue a rare treat."-- Entertainment Weekly Tom Parker Bowles is…

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Named Best Culinary History Book at the Salon International du Livre Gourmand (Fifth World Cookbook Fair), Perigueux, France Winner, Bronze Ladle in the Best Food Book division, World Food Media Awards Never has there been so little need to cook. Yet Michael…

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More than a cookbook, In Late Winter We Ate Pears is a love affair with a culture and a way of life. In vignettes taken from their year in Italy, husband and wife Caleb Barber and Deirdre Heekin offer glimpses of a young, vibrant…

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A cookbook classic, acclaimed for such innovations as simple directions, concern with nutrition and terms now standard in American cooking. Detailed methods for preparing soups, seafood, meat, vegetables, poultry, salads, hot and cold desserts, and many other…

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The sixteen essays in The Larder argue that the study of food does not simply help us understand more about what we eat and the foodways we embrace. The methods and strategies herein help scholars use food and foodways as lenses to examine human experience. The…

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If smoked salmon and cream cheese bring only one thing to mind, you can count yourself among the world’s millions of bagel mavens. But few people are aware of the bagel’s provenance, let alone its adventuresome history. This charming book tells the…

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"The ordinary tortilla was an extraordinary bond between the human and divine. . . . From birthdays to religious ceremonies, the people of Mesoamerica commemorated important events with tortillas. One Maya tribe even buried their dead with tortillas so that the…

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A unique cookbook for the avid reader, the award-winning Literary Gourmet has become an underground culinary classic. One of the first American works to anthologize dining scenes from literary masterpieces, the book also explores why so many of the world's…

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Beignets, Po' Boys, gumbo, jambalaya, Antoine's. New Orleans' celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography.…

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The successor to her earlier work, Recollections of a Housewife, Caroline Gilman's 1852 Recollections of a Southern Matron provides a fictionalized account of her observations of Southern culture and women's daily lives within that culture. Claiming the the…