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Britain's culinary Moses brings us the new foodie rules to live by, celebrating what and how we eat The Ten Commandments may have had a lot going for them, but they don't offer those of us located in the 21st Century much in the way of guidance when it comes to…

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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. In Food and the City , Ina Yalof takes us on an insider’s…

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Fermentation is all the rage in health and fitness circles, but can a person live for one year on nothing but fermented foods? One brave homebrewer tries to find out. On January 1, 2014, homebrewer and writer Derek Dellinger began a journey that would change…

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Revive your inner period cook and master the art of gode cookery with thirty-five recipes celebrating festivals throughout the year! Fancy a leap back in time to the kitchens in the Middle Ages, where cauldrons bubbled over hearths, whole oxen were roasted over…

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In their heyday, the legendary restaurants profiled by The Book of Lost Recipes were frequented by celebrity clientele and served food that became institutions of the American restaurant landscape, many of which are still reminisced about by those who had the…

Rio de Janeiro: A Food Biography

by Marcia Zoladz

|This title releases September 16, 2016

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Rio de Janeiro today receives approximately 1.8 million tourists every year that come to the city to visit, to work, to study, and to eat. In the last four centuries of its history, the inhabitants of the city created a lifestyle that is unique and has been much…

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An inspring journal reveals what happens when a couple takes on a plant-based diet for three months.

Rio de Janeiro: A Food Biography

by Marcia Zoladz

|This title releases September 16, 2016

Kobo ebook

$37.79 online

$48.99

save 22%

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In the last four centuries of its history, the inhabitants of Rio de Janeiro created a lifestyle that is unique and has been much admired since the very first travelers published their impressions in the sixteenth century. Indeed, this international hot spot…

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La ‘scienza dell’alimentazione’ si muove su prospettive ristrette, che di scientifico non hanno praticamente nulla. Idee come “siamo fatti di carne e quindi dobbiamo mangiare carne”, “la carne è indispensabile per l’apparato muscolare”, “l’uomo è onnivoro” sono…

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Explore the Italian enclaves in different parts of the six states and the evolution of Italian heritage cuisine. What part of Italy did the immigrants come from? How did they adapt recipes and use new ingredients? How did those recipes evolve over the years?…

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The story of grog is the story of Australia. This is how it all began. Even before James Squire set sail as a convict aboard the First Fleet, liquor was playing its part in shaping the colony-to-be. Who was entitled to it and who wasn't; who could make and sell…

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Inside what life is really like for the new generation of professional cooks—a captivating tale of the make-or-break first year at a young chef’s new restaurant. For many young people, being a chef is as compelling a dream as being a rock star or professional…