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An exploration of humans' symbiotic relationships with plants and chemicals presents information on prehistoric partnership societies, the roles of spices and spirits in the rise of dominator societies; and the politics of tobacco, tea, coffee, opium, and alcohol.

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From appetizers to desserts, the rustic to the refined, here are more than two hundred recipes from ancient Rome tested and updated for today's tastes. With its intriguing sweet-sour flavor combinations, its lavish use of fresh herbs and fragrant spices, and its…

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A cookbook classic, acclaimed for such innovations as simple directions, concern with nutrition and terms now standard in American cooking. Detailed methods for preparing soups, seafood, meat, vegetables, poultry, salads, hot and cold desserts, and many other…

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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…

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'This is an almost indescribably ethereal work of love that portrays Venice and its food as no other book has ever done. The illustrations are lush, detailed and deeply reflective of not only the look of Venice, but its very soul, its moods, its history-weighted…

Ma Cuisine

by Madame Lebrasseur

|March 26, 2012

Paperback | French

$31.50

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Nominated for two Julia Child Cookbook Awards and a James Beard Award, a nonfiction Like Water for Chocolate that explores one Mexican-American family's legacy of folklore, migration, and, of course, food.

Kobo ebook | French

$1.40

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Auguste Escoffier fut un des plus grands cuisiniers du siècle dernier, son livre phare "Ma cuisine" édité en 1934 est toujours la bible de référence des professionnels de la cuisine. Il n'était pas aisé…

Kobo ebook | French

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Le baron Léon Brisse, dit Baron Brisse, né en 1813 à Gémenos (Bouches-du-Rhône) et mort le 13 juin 1876 à Fontenay-aux-Roses, est un journaliste culinaire, gastronome, ami du compositeur Rossini (dont il épouse la…

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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…

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Kobo ebook | French

$8.99

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Co-édition Amérik média et Numeriklivres Si certains grands chefs prétendent qu'ils n'ont rien créé, mais qu'ils ont tout simplement redécouvert, l'histoire de la tourte et de la tourtière prouve que cette affirmation, sans être tout à fait juste, n'est…