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Science in the Kitchen and the Art of Eating Well
Paperback

|December 27, 2003

$38.64 online

$53.00

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First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years…
French Gastronomy: The History and Geography of a Passion
Kobo ebook

|June 1, 2010

$39.19 online

$48.99

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Why did the passion for food -- gastronomy -- originate in France? The key, it turns out, is France itself. In its climate, diversity of soils, abundant resources, and varied topography lie the roots of France's food fame. Pitte masterfully reveals the ways in…
Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods
Kobo ebook

|October 10, 2014

$38.39 online

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Artisanal foods are making a comeback as more and more people seek to stock their pantries, and their bellies, with handcrafted or locally grown and made foods. Specialty markets and sections at grocery stores are catering to this new desire for the special, the…
The Fireside Cook Book: A Complete Guide to Fine Cooking for Beginner and

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The Fireside Cook Book is designed for people who are not content to regard food just as something one transfers periodically from plate to mouth. It is for those who recognize that a simple family meal (as well as a dress-up dinner party) can be a pleasure and a…
A Bone To Pick: The Good And Bad News About Food, With Wisdom And Advice On Diets, Food Safety…

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Since his New York Times op-ed column debuted in 2011, Mark Bittman has emerged as one of our most impassioned and opinionated observers of the food landscape. The Times ’ only dedicated opinion columnist covering the food beat, Bittman routinely makes…
The Grammar Of Spice
Hardcover

|This title releases September 5, 2017

$35.55 online

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Even the most enthusiastic cooks and food lovers have jars of dusty powders inhabiting kitchen cabinets long past their expiration dates. We often don’t know much about them, where they come from, or how to use them. And yet, spices can elevate the everyday…
Roland G. Henin: 50 Years Of Mentoring Great American Chefs
Hardcover

|This title releases October 3, 2017

$38.26 online

$42.99

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Certified Master Chef Roland G. Henin has been our nation's top culinary mentor for the past fifty years, training such prestigious chefs as Chef Thomas Keller of French Laundry and Per Se and Certified Master Chef Ron DeSantis. For the first time, his story is…
Trap Kitchen
Audio Book (CD)

|This title releases October 10, 2017

$38.22 online

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When two former members of Los Angeles' most nefarious rival gangs decided to unite under one oven, they had no idea that they would be creating an empire. Trap Kitchen is more than just a cookbook. It's a glimpse into the meals that have now become famous in…
Cooking Up History: Chefs Of The Past
Paperback

|This title releases September 22, 2017

$38.71 online

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This book is an account of history's most forgotten cooks, from chefs Louis Eustache Ude, Charles Francatelli and Alexis Soyer, to American cooks. It includes Hercules, George Washington's black enslaved American chef, George Speck, credited with the invention…
American Home Cooking: A Popular History
Kobo ebook

|July 16, 2017

$36.79 online

$46.00

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American Home Cooking provides an answer to the question of why, in the face of all the modern technology we have for saving time, Americans still spend time in their kitchens cooking. Americans eat four to five meals per week in a restaurant and buy millions of…
New Art of Cookery: A Spanish Friar's Kitchen Notebook by Juan Altamiras

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New Art of Cookery, Drawn from the School of Economic Experience , was an influential recipe book published in 1745 by Spanish friary cook Juan Altamiras. In it, he wrote up over 200 recipes for meat, poultry, game, salted and fresh fish, vegetables and sweet…
American Home Cooking: A Popular History
Kobo ebook

|July 16, 2017

$36.79 online

$46.00

save 20%

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American Home Cooking provides an answer to the question of why, in the face of all the modern technology we have for saving time, Americans still spend time in their kitchens cooking. Americans eat four to five meals per week in a restaurant and buy millions of…