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The Omnivore's Dilemma: A Natural History of Four Meals
The Omnivore's Dilemma: A Natural History of Four Meals Avg. Rating:♥♥♥♥♥
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Pollan makes what could be a very dry, semi-technical subject come to life and amuse, inform, and possibly influence the eating habits of the reader. Seldom does an author achieve such a level of competence. In my opinion, it's a book that everyone would benefit from reading. It was somewhat of an eye opener to read about processed foods, and how fa... »
My Life in France
My Life in France Avg. Rating:♥♥♥♥♥
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this book was really excellent showed a side of julia childs you wouldnt know from her oldddddddd cooking show days. you actually felt and could imagine the places that she traveled to and her experiences in different parts of france. also on the collaboration of her cookbooks when she started out. I really enjoyed it and hated for it to end. which is ... »
The Silver Spoon
The Silver Spoon Avg. Rating:♥♥♥♥♥
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First published in 1950 and revised over time, Italy's bestselling culinary "bible," Il Cucchiaio d'argento, is now available in English. The Silver Spoon boasts over 2,000 recipes and arrives in a handsome (and weighty) photo-illustrated edition complete with two ribbon markers. Its chapters make every menu stop from sauces and antipasti... »
Gastroanomalies: Questionable Culinary Creation
James Lileks is FANTASTIC. Hands down, bar none, point blank and period. (insert more gushing here). I ordered his Interior Desecrations book, and laughed... »
Molecular Gastronomy: Exploring the Science of
Not for the faint of heart, but if you want to more fully understand why food changes in flavor and texture when cooked, refrigerated, spoiled, etc., then... »
Kitchen Mysteries: Revealing the Science of Coo
In culinary science, dominated by Harold McGee's lucid and entertaining "On Food and Cooking," a new book has to deliver a lot. "Kitchen Mysteries" does ... »
The Berghoff Family Cookbook: From Our Table to
I just had to update some of you. The Berghoff Restaurant has reopened under the name '17 West at the Berghoff'. It is run by Carolyn Berghoff in the same... »
Food: The History of Taste (California Studies
Replaying history in the context of food makes for a very engaging read. If you are really passionate about food this book offer tremendous insight into f... »
The United States of Arugula: The Sun Dried, Co
This is an entertaining gossipy account of the 'foodie revolution' in the US. No, it isn't an authoritative or comprehensive history. Maybe someone else c... »
What Einstein Told His Cook: Kitchen Science Ex
Why do recipes call for unsalted butter--and salt? What is a microwave, actually? Are smoked foods raw or cooked? Robert L. Wolke's enlightening and enter... »
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