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Secret Ingredients: The New Yorker Book of Food and Drink
Secret Ingredients: The New Yorker Book of Food and Drink Avg. Rating:♥♥♥♥♥
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Like a lengthy, varied meal, this book offers frothy appetizers, serious main courses and sweet, cloying desserts. Highly recommend to any lover of good food and wine and good writing. The droll cartoons add a hint of spice to the mix. ... »
On Food and Cooking: The Science and Lore of the Kitchen
On Food and Cooking: The Science and Lore of the Kitchen Avg. Rating:♥♥♥♥♥
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A classic tome of gastronomic science and lore, On Food and Cooking delivers an erudite discussion of table ingredients and their interactions with our bodies. Following the historical, literary, scientific and practical treatment of foodstuffs from dairy to meat to vegetables, McGee explains the nature of digestion and hunger before tackling ba... »
The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones
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I love this guy. His show is the best on tv, and this writing is a great companion piece. He is unpretentious, earthy, honest and visceral (no pun intended, well, maybe a little). We TIVO his program to watch again and again, take hints (even if we don't get to travel like he does or god forbid, eat WHAT he eats), and never get tired of his putting ... »
Roast Chicken And Other Stories
I read an article about this book and thought it was a novel; only when I ordered and received did I realize it was cookbook ( I am kinda slow ); however,... »
My Last Supper: 50 Great Chefs and Their Final
This is a "must" for all the gastronomes out there! This is not "required" reading for cooks, or for people who love cooking. But this is "fun" reading,... »
Kitchen Table Wisdom 10th Anniversary
[[ASIN:1573226106 Kitchen Table Wisdom: Stories That Heal]] I was given a copy of this book by a colleague many years ago. I only recently read it ... »
Gumbo Tales: Finding My Place at the New Orlean
Based on Amazon's description, this should be a good book. Unfortunately, I found it unreadable, given the misused words on almost every page. (I gave u... »
On Cooking: A Textbook of Culinary Fundamentals
I personally use this book not only for school but for home as well. Directions are precise and to the point, pictures are clearly labeled and well taken.... »
The Making of a Chef: Mastering Heat at the Cul
Journalist Michael Ruhlman talked his way into the CIA: the Culinary Institute of America, the Harvard of cooking schools. It had something to do with p... »
American Pie: My Search for the Perfect Pizza
Baking bread is mysterious enough. But creating truly great pizza--the transformation of next to nothing into something extraordinary--is downright alchem... »
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