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An Alphabet For Gourmets
Paperback

|October 10, 1989

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In Alphabet for Gourmets , M.F.K. Fisher arranges a selection of her essays in a whimsical way that reveals the breadth and depth of her passion. From A for (dining) alone to Z for Zakuski, "a Russian hors d'oeuvre," Fisher alights on both longtime obsessions…
Entre Fourchette Et Baguettes: Plaisir Et Sagesse Au Menu

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Un tour du monde gourmand des plus grandes traditions alimentaires favorisant la vitalité, la longévité et la santé optimale : Japon - Chine - Inde - Vietnam - Thaïlande - Crète - Grèce - Italie - Provence . Explorez les secrets de santé de la cuisine asiatique…
Unmentionable Cuisine

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An engaging look at "food prejudices," or why we eat what we eat and why we reject other food sources as unpalatable--with recipes! "This is a unique and engrossing work and, to my mind, an important contribution to the annals of gastronomy. It will not, of…
The Tummy Trilogy: American Fried; Alice, Let's Eat; Third Helpings

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In the 1970s, Calvin Trillin informed America that its most glorious food was not to be found at the pretentious restaurants he referred to generically as La Maison de la Casa House, Continental Cuisine. With three hilarious books over the next two decades-…
Outlaw Cook
Paperback

|October 31, 1994

$24.91 online

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In essays ranging from his earliest cooking lessons in a cold-water walk-up apartment on New York's Lower East Side to opinions both admiring and acerbic on the food writers of the past ten years, John Thorne argues that to eat exactly what you want, you have to…
Blue Trout And Black Truffles: The Peregrinations Of An Epicure

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There were, and still are, great restaurants all over Europe, but the greater part of Blue Trout and Black Truffles is devoted to the eatingplaces and vineyards of France. It is a vicarious experience to read about the culinary wonders of the notable…
Nebraska Pioneer Cookbook
Paperback

|October 1, 1974

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Pemmican and pickled plums, sauerkraut and salmi of quail, Swedish flatbread and Bohemian kolaches and Danish meat roll, dishes familiar and foods exotic—you'll find them in this cook's tour of the state from Lewis and Clark to the Age of Elegance, for in…
Chilies to Chocolate: Food the Americas Gave the World

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Columbus stumbled upon the New World while seeking the riches of the orient, yet native peoples of the Americas already held riches beyond his knowing. From maize to potatoes to native beans, a variety of crops unfamiliar to Europeans were cultivated by…
Ma Cuisine
Paperback | French

|March 26, 2012

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Physiologie Du Gout, Ou Meditations de Gastronomie Transcendante (N Ed)

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Essai Historique Sur Le Cidre Et Le Poire
Paperback | French

|March 26, 2012

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Simple Cooking
Paperback

|November 16, 1996

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John Thorne's classic first collection is filled with straightforward eating, home cooking, vigorous opinions, and the gracefully intelligent writing that makes him a cult favorite of people who like to think about food. "Incisive, hilarious and occasionally…
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