2,136円 “Makes you want to spend a weekーimmediatelyーin New Orleans.” ーJeffrey A. Trachtenberg, Wall Street Journal A cocktail is more than a segue to dinner when it’s a Sazerac, an anise-laced drink of rye whiskey and bitters indigenous to New Orleans. For Wisconsin native Sara Roahen, a Sazerac is al...

5,041円 **A New York Times bestseller and Winner of the James Beard Award All the best recipes from 150 years of distinguished food journalismーa volume to take its place in America's kitchens alongside Mastering the Art of French Cooking and How to Cook Everything.** Amanda Hesser, co-founder and CEO of...

200円 大島愛子のaiのキャラ弁　ぐんまちゃん編　は、見た目の美しさだけでなく食育の観点にも考慮したレシピで作られています。 ぐんまちゃんの顔はすりおろした人参を炊き込んだにんじんご飯です。 他にもしそなどお客様が苦手とされる野菜をふんだんに盛り込んだレシピ構成にしてあります。 かわいいぐんまちゃんのキャラ弁...

451円 A Groovy Chef Cooks at Home is an autobiographical cookbook sharing the journey of the Groovychef herself from “the calling to the kitchen” all the way to published cookbook author, recipe developer and all around personal chef. This book from cover to cover is filled full of beautiful color phot...

12,038円 Accepting the challenge of rethinking connections of food, space and identity within everyday spaces of “public” eating in Malaysia and Singapore, the authors enter street stalls, hawker centers, markets, cafes, restaurants, “food streets,” and “ethnic” neighborhoods to offer a broader picture of...

602円 You don’t have to be a world famous chef to run the coolest dinner party. They are a great platform to tell a story through foodーcraft a multicourse menu that speaks to your background, uses ingredients you are passionate about and satisfies the stomaches of your friends and family. We walk thro...

752円 Entertaining your friends and guests with great food has never been easier! Dinner parties are the quintessential social gathering, bringing people together through great food and conversation. Hosting one should never be a cause of stress. Nor should it take up all your free time. This guide wil...

602円 So easy…an idiot can do it! Popups are the future of social dining. Hip diners flock to them to enjoy new, exciting cuisines, meet interesting people and expose themselves to talented up-and-coming chefs. We believe that the love and support of this group is what determines the success of any pop...

4,637円 This book presents a theoretically informed, up-to-date study of interactions between indigenous peoples of Mediterranean France and Etruscan, Greek, and Roman colonists during the first millennium BC. Analyzing archaeological data and ancient texts, Michael Dietler explores these colonial encoun...

387円

207円 Extrait :  L’utilité de ce calendrier est attestée par le succès dans la Liberté des menus du baron Brisse : c’est tout ce que nous en dirons. Le succès est comme le mouvement ; il est plus aisé de le démontrer que de le définir.      Mais ce que nous ajouterons, parce qu...

3,973円 In the late nineteenth and early twentieth centuries, working-class Americans had eating habits that were distinctly shaped by jobs, families, neighborhoods, and the tools, utilities, and size of their kitchensーalong with their cultural heritage. How the Other Half Ate is a deep exploration by h...