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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…
Kobo ebook

|April 24, 2017

$29.79 online

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For the past four decades, increasing numbers of Americans have started paying greater attention to the food they eat, buying organic vegetables, drinking fine wines, and seeking out exotic cuisines. Yet they are often equally passionate about the items they…
Kobo ebook | French

|June 21, 2017

$12.71

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Un guide incontournable, un concept unique Entre plaisir et émotion Avec cette huitième édition, le Guide VERON des Champagnes atteint sa maturité et impose son originalité. Fidèle à son concept originel, celui qui consiste à refuser de classer et de noter les…

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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…

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Xenia Pojidaëff-Seliverstoff est née à Bruxelles en 1943 dans une famille émigrée de Russie, à la suite de la révolution de 1917. Elle a eu la chance d’apprendre et de pratiquer dans sa famille les recettes apportées de Russie par sa grand-mère, gardant en…
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|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…

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A beloved culinary historian’s short takes on six famous women through the lens of food and cooking—what they ate and how their attitudes toward food offer surprising new insights into their lives. "Establishes Laura Shapiro as the founder of a delectable new…
Kobo ebook

|July 7, 2017

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Take three large Seville oranges, the clearest kind you can get, grate off the out rhine; take eight eggs, (leave out six of the whites) half a pound of double refined sugar, beat and put it to your eggs, then beat them both together for half an hour; take three…
Kobo ebook | Spanish

|July 13, 2017

$9.99

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En "Elogio de la gula», Germán Carrera Damas emprende una deliciosa –nunca mejor dicho– cruzada de rescate y resemantización de la gula, confiriéndole la dignidad de ser redefinida como aquella actitud que se caracteriza por el pleno y absoluto goce de cuanto se…

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A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to…

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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…
Kobo ebook

|July 16, 2017

$36.79 online

$46.00

save 20%

Available for download

Not available in stores

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…