Jane Grigson's Vegetable Book

Jane Grigson

• Paperback | Engels | At Table
• In Jane Grigson's Vegetable Book American readers, gardeners, and food lovers will find everything they've always wanted to know about the history and... Lees meer

Hoosh

Jason C Anthony

• Paperback | Engels | At Table
• Antarctica, the last place on Earth, is not famous for its cuisine. Yet it is famous for stories of heroic expeditions in which hunger was the one spi... Lees meer

Spiced

Philippe Delacourcelle

• Paperback | Engels | At Table
• The New York Times has called Philippe Delacourcelle's Paris restaurant Le Pré Verre "one of the city's most fascinating bistros." High praise for a c... Lees meer

A Sacred Feast

Kathryn Eastburn

• Paperback | Engels | At Table
• Some have called Sacred Harp singing America's earliest music. This powerful nondenominational religious singing, part of a deeply held Southern cultu... Lees meer

Jane Grigson's Fruit Book

Jane Grigson

• Paperback | Engels | At Table
• Jane Grigson's Fruit Book includes a wealth of recipes, plain and fancy, ranging from apple strudel to watermelon sherbet. Jane Grigson is at her lite... Lees meer

Masters of American Cookery

Betty Fussell

• Paperback | Engels | At Table
• Ever since American soldiers returned home after World War II with a passion for pâté and escargots instead of pork and beans, our preferences have mo... Lees meer

Corkscrewed

Robert V Camuto

• Paperback | Engels | At Table
• Robert V. Camuto's interest in wine turned into a passion when he moved to France and began digging into local soils and cellars. Corkscrewed recounts... Lees meer

Dueling Chefs

Maggie Pleskac, Sean Carmichael

• Paperback | Engels | At Table
• One eats meat. The other doesn't. Both are professional chefs. And both have recipes that make a deliciously persuasive case for each chef's point of ... Lees meer

The Banana

James Wiley

• Paperback | Engels | At Table
• The banana is the world's most important fresh fruit commodity. Little more than a century old, the global banana industry began in the late 1880s as ... Lees meer

The Food and Cooking of Russia

Lesley Chamberlain

• Paperback | Engels | At Table
• Lesley Chamberlain lived in Soviet Russia in 1978-79 and recorded her experiences in the form of two hundred recipes interwoven with details of Russia... Lees meer

A Chef's Tale

Pierre Franey, Richard Flaste, Bryan Miller

• Paperback | Engels | At Table
• The embodiment of the art and pleasure of French cookery, Pierre Franey (1921-96) was one of the most influential and beloved of America's culinary fi... Lees meer

Maestro

James O Gump

• Hardcover | Engels | At Table
• Wine insiders called André Tchelistcheff the "winemaker's winemaker," the "wine doctor," and simply "maestro." After Prohibition brought Napa Valley a... Lees meer

Jewish American Food Culture

Jonathan Deutsch, Rachel D Saks

• Paperback | Engels | At Table
• Many Jewish foods are beloved in American culture. Everyone eats bagels, and the delicatessen is a ubiquitous institution from Manhattan to Los Angele... Lees meer

Barolo

Matthew Gavin Frank

• Paperback | Engels | At Table
• After a childhood of microwaved meat and saturated fat, Matthew Gavin Frank got serious about food. His "research" ultimately led him to Barolo, Italy... Lees meer

In Food We Trust

Courtney I P Thomas

• Hardcover | Engels | At Table
• One of the great myths of contemporary American culture is that the United States' food supply is the safest in the world because the government works... Lees meer

Dining with Marcel Proust

Shirley King

• Paperback | Engels | At Table
• Marcel Proust's literary masterpiece À la recherche du temps perdu overflows with brilliant, minutely described accounts of food and drink drawn from ... Lees meer

Global Jewish Foodways

• Hardcover | Engels | At Table
• The history of the Jewish people has been a history of migration. Although Jews invariably brought with them their traditional ideas about food during... Lees meer

Global Jewish Foodways

• Paperback | Engels | At Table
• This panoramic history of Jewish food highlights its breadth and depth on a global scale from Renaissance Italy to the post-World War II era in Israel... Lees meer

Good Things

Jane Grigson

• Paperback | Engels | At Table
• A celebration of fresh daily fare lovingly prepared. "Cooking something delicious is really much more satisfactory than painting pictures or making po... Lees meer

Pampille's Table

• Paperback | Engels | At Table
• Inspired by references to the "delicious books of Pampille" in Proust's Remembrance of Things Past , the veteran cookbook author Shirley King adapted ... Lees meer

The Food and Cooking of Eastern Europe

Lesley Chamberlain

• Paperback | Engels | At Table
• The Food and Cooking of Eastern Europe , first published in 1989 and a companion volume to Lesley Chamberlain's acclaimed The Food and Cooking of Russ... Lees meer

My Kitchen Wars

Betty Fussell

• Paperback | Engels | At Table
• Although My Kitchen Wars is a war story, this time the warrior is a woman and the battleground the kitchen. Her weapons--the batterie de cuisine of gr... Lees meer

Fried Walleye & Cherry Pie

• Paperback | Engels | At Table
• With its corn by the acre, beef on the hoof, Quaker Oats, and Kraft Mac n' Cheese, the Midwest eats pretty well and feeds the nation on the side. But ... Lees meer

Eating in Eden

• Paperback | Engels | At Table
• Perennially viewed as both a utopian land of abundant resources and a fallen nation of consummate consumers, North America has provided a fertile sett... Lees meer