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Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese
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|September 5, 2017

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In little more than a century, industrial practices have altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the microbial strains that ferment it. *Reinventing the Wheel *explores what has been lost as…
Catharine Parr Traill's The Female Emigrant's Guide: Cooking with a Canadian Classic

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What did you eat for dinner today? Did you make your own cheese? Butcher your own pig? Collect your own eggs? Drink your own home-brewed beer? Shanty bread leavened with hops-yeast, venison and wild rice stew, gingerbread cake with maple sauce, and dandelion…
Stories of menu: Historische maritime Speisen neu interpretiert

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Seereisen waren schon immer auch kulinarische Entdeckungsreisen auf höchstem Niveau. Wie wichtig Genuss und Kulinarik bereits in der Anfangszeit der Schiffsreisen waren, belegen insbesondere die historischen Speisekarten. Allein die Gestaltung der Karten, die…
The Atlas of Food: With a New Introduction
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|May 4, 2016

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What we eat, where we eat, and how we eat: these questions are explored in this remarkable book, now with a new introduction contextualizing the atlas for 2013 and beyond. By providing an up-to-date and visually appealing understanding of important issues around…
M: A 24 hour cookbook
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|August 4, 2016

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Winner of the Open Table Diner's Choice award for 2015, M is two restaurants in one. With RAW and GRILL side by side, and open from early morning until midnight every day, M venues offers diners endless opportunities, and this exciting new cookbook presents them…
Food City: Four Centuries of Food-Making in New York
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|November 1, 2016

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A 2017 James Beard Award Nominee: From the breweries of New Amsterdam to Brooklyn’s Sweet’n Low, a vibrant account of four centuries of food production in New York City. New York is hailed as one of the world’s “food capitals,” but the history of food-making in…
Mis recetas favoritas
Kobo ebook | Spanish

|August 15, 2007

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Recetas de familia y amigos recopiladas mayormente de origen centroeuropeo. Contiene audio de aforismos alusivos y fotos.
The Taste of Place: A Cultural Journey into Terroir
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|May 5, 2008

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How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands the concept of…
How the Other Half Ate: A History of Working-Class Meals at the Turn of the Century

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In the late nineteenth and early twentieth centuries, working-class Americans had eating habits that were distinctly shaped by jobs, families, neighborhoods, and the tools, utilities, and size of their kitchens—along with their cultural heritage. How the Other…
Gruss an die Küche: Eine bissige Liebeserklärung an die Zürcher Gastronomie

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Wenn zwei renommierte Kulinarikjournalisten in ihrer Heimatstadt Zürich auf die Piste gehen, kommt viel Erstaunliches, Appetitliches, aber auch schwer Verdauliches zu Tage. Erleben Sie 24 Stunden in Zürichs wichtigsten Beizen, Bars und Gourmettempeln - und…
Food and Faith in Christian Culture
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|December 27, 2011

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Without a uniform dietary code, Christians around the world used food in strikingly different ways, developing widely divergent practices that spread, nurtured, and strengthened their religious beliefs and communities. These never-before published essays map the…
What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science

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The scientist in the kitchen tells us more about what makes our foods tick. This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods—from the farm or factory to the market, and through the…
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