Books in Food and Drink

A Handbook of Gastronomy: Physiologie Du Gout (Classic Reprint)

Excerpt from A Handbook of Gastronomy: Physiologie Du GoutThe principal merit Of Grimod de la Reyniere, and that one which endows him with sovereign claims to our grati tude, is that of having been the historian of cookery. His eight years of the Almanack of Gourmands represent eight years of contest. He has, as all journalists have, a good many inevitable faults, complia

Food and Drink books

Rawlicious at Home: 100 Raw, Vegan and Gluten-free Recipes to Help You Feel Good About What You Eat

Clear away any preconceptions you have about raw food. Rawlicious is the perfect primer for anyone who is considering increasing their raw food intake--from contemplators to full-out converts. And who better to write an informative, fuss-free raw food cookbook than Angus Crawford and Chelsea Clark, owners and founders of the popular Rawlicious raw food restaurants? With fi

Books in Food and Drink

Peace and Parsnips: Vegan Cooking for Everyone

Happy, healthy and hearty - its time to cook vegan...In Peace and Parsnips, Lee Watson invites everyone to discover the delights of eating meat- and diary-free recipes, bursting with vitality and taste. Using fresh produce, Lee celebrates this incredibly healthy way of eating through recipes that are varied, nutritious and utterly delicious. From curries, burgers and ba

Books in Food and Drink

Deliciously Ella - Fur jeden Tag: Einfache Rezepte und kostliches Essen fur ein gesundes Leben

Kostliches, gesundes Essen zu genie?en, sich gro?artig zu fuhlen und blendend auszusehen: Darum geht es bei Deliciously Ella. Aber wie findet man im Alltag genugend Zeit fur vollwertige pflanzliche, gluten- und milchfreie Ernahrung? In ihrem neuen Kochbuch prasentiert Ella Woodward uber hundert neue Rezepte, die bei jeder Gelegenheit leicht und schnell von der Hand gehen:

Books in Food and Drink

The Physiology of Taste: or Meditations on Transcendental Gastronomy

A culinary classic on the joys of the table�written by the gourmand who so famously stated, �Tell me what you eat, and I will tell you what you are��in a handsome new edition of M. F. K. Fisher�s distinguished translation and with a new introduction by Bill Buford.First published in France in 1825 and continuously in print ever since, The Physiology of Taste is a historica

Books in Food and Drink

The Pleasures of the Table(Penguin Great Food 1)

Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time. His 1825 book The Physiology of Taste defined our notions of French gastronomy, and his insistence that food be a civilizing pleasure for all has inspired the slow food movement and guided chefs worldwide.From discourses on the erotic properties of truffles and the origins of cho

Category: Food and Drink

Absolutely Avocadoes

An incredible collection of recipes just for avocado loversIf you love avocados, but dont know what to do with them other than serve them with tortilla chips, this is the perfect cookbook for you. With its buttery texture and subtle flavor, the avocado pairs well with meat and seafood, makes a great topping for burgers and salads, and adds a wonderful creaminess to dips,

Food and Drink books

Cooking for Geeks: Real Science, Great Hacks, and Good Food

Why, exactly, do we cook the way we do? Are you curious about the science behind what happens to food as it cooks? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn how to become a better cook?Cooking for Geeks is more than just a cookbook. Author and cooking geek Jeff Potter helps you apply curiosity, i

Books in Food and Drink

How to Keep Kosher: A Comprehensive Guide to Understanding Jewish Dietary Laws

Traditional Judaism injects sanctification into the ordinary habits of everyday life.Keeping kosher helps us pause and think about what we eat, and how we eat it, and elevates the act of eating.What does it mean to keep kosher? Many may be familiar with the basics: no bacon, no shrimp, no cheeseburgers. But the Jewish dietary laws go deeper than that, and How to Keep Kos

Genre: Food and Drink

Farm to Fork: Cooking Local, Cooking Fresh

Farm to Fork brings out the �green� in Emeril with recipes that will inspire cooks, new and old, to utilize fresh, organic, and locally-grown ingredients throughout the year. A must have for those interested in the Green and locavore movements, and the legions of Emeril�s own fans!

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