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Food: A Dictionary Of Literal And Nonliteral Terms
Hardcover

|August 1, 2000

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Each of the more than seven hundred entries in the dictionary contains a description of the historical background of each of the two types of language, literal and nonliteral, and provides an explanation for the relationship between them. Wherever possible, dates…
What's to Eat?: Entrées in Canadian Food History
Hardcover

|September 1, 2009

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How we as Canadians procure, produce, cook, consume, and think about food creates our cuisine, and our nation of immigrant traditions has produced a distinctive and evolving repertoire that is neither hodgepodge nor smorgasbord. Contributors, who come from the…
The World of Wine and Food: A Guide to Varieties, Tastes, History, and Pairings

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Many wine drinkers would like to be more adventurous but are reluctant to experiment by choosing an unknown wine that may disappoint. There are literally tens of thousands of wines and scores of countries around the globe producing them – and shelf after shelf of…
The World of Wine and Food: A Guide to Varieties, Tastes, History, and Pairings

Available for download

Not available in stores

Many wine drinkers would like to be more adventurous but are reluctant to experiment by choosing an unknown wine that may disappoint. There are literally tens of thousands of wines and scores of countries around the globe producing them – and shelf after shelf of…
Curried Cultures: Globalization, Food, and South Asia

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Although South Asian cookery and gastronomy has transformed contemporary urban foodscape all over the world, social scientists have paid scant attention to this phenomenon. Curried Cultures –a wide-ranging collection of essays–explores the relationship…
Grand Larousse Gastronomique Ed 2017
Hardcover | French

|This title releases October 27, 2017

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Wine behind the label 10th edition
Hardcover

|December 1, 2016

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The Essential Thomas Keller: The French Laundry Cookbook & Ad Hoc at Home

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Two award-winning books in one box offer a lifetime of learning for anyone who loves fine food.  From two acclaimed restaurants came two of the most acclaimed, award-winning cookbooks ever published-now packaged together in a luxurious slipcased boxed set,…
Sake: The History, Stories and Craft of Japan's Artisanal Breweries
Hardcover

|September 15, 2015

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SAKE: The History, Personal Stories and Craft of Japan's Artisanal Breweries is a compendium of the most important generational sake breweries in Japan, featuring profiles of and interviews with the passionate families who run these operations, along with…
Chef's Book of Formulas, Yields, and Sizes
Hardcover

|March 14, 2003

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The ultimate quick-reference cost control resource for busy kitchens The Chef's Book of Formulas, Yields, and Sizes is a powerful tool for controlling food costs in any foodservice operation. Now in an updated third edition, this encyclopedic reference is packed…
General Viticulture: Second Revised Edition

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Wherever grapevines are cultivated, this book will be welcome because it fills a long-standing need for a clear, concise treatment of modern viticulture. During the past fifty years, more progress has been made in the science and art of growing grapes for table…
GERARD RABAEY -PONT DES DELICES
Hardcover | French

|November 25, 2004

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