3,317円 The scientist in the kitchen tells us more about what makes our foods tick. This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foodsーfrom the farm or factory to the market, and through the kitchen to the table. In response...

2,334円 Marco Pasanella's behind-the-scenes memoir through the world of wine will captivate wine lovers with its story of one man who decided, at age 43, to change his life by opening a wine shop. As Kitchen Confidential and Waiter Rant explored the front and back of the house at restaurants, Uncorked of...

150円 "We can't solve problems by using the same kind of thinking we used when we created them." – Albert Einstein This ebook points out the surrounding issues of genetically modified fruit and vegetables that consumers are unaware of. While several parties defend the use of technology to create food, ...

933円 Deliciously organized by the Seven Deadly Sins, here is a scintillating history of forbidden foods through the agesーand how these mouth-watering taboos have defined cultures around the world. From the lusciously tempting fruit in the Garden of Eden to the divine foie gras, Stewart Lee Allen enga...

1,122円 This American war-time volume is a collection of recipes, tips, and tricks for maintaining a nutritional, balanced diet during the rationing of the Second World War. The Victory Cook Book features a wealth of simple recipes intended to save ration points, perfect for food shopping on a budget. Im...

2,647円 This culinary biography recounts the 1784 deal that Thomas Jefferson struck with his slaves, James Hemings. The founding father was traveling to Paris and wanted to bring James along “for a particular purpose”ー to master the art of French cooking. In exchange for James’s cooperation, Jefferson w...

2,488円 Millions of people fantasize about leaving their old lives behind, enrolling in cooking school, and training to become a chef. But for those who make the decision, the difference between the dream and reality can be giganticーespecially at the top cooking school in the country. For the first time...

9,285円 Reel Food is the first book devoted to food as a vibrant and evocative element of film, featuring original essays by major food studies scholars, among them Carole Counihan and Michael Ashkenazi. This collection reads various films through their uses of food-from major food films like Babette's F...

933円 In this delightful and much buzzed-about essay collection, 26 food writers like Nora Ephron, Laurie Colwin, Jami Attenberg, Ann Patchett, and M. F. K. Fisher invite readers into their kitchens to reflect on the secret meals and recipes for one person that they relish when no one else is looking. ...

1,586円 Before he was a top chef, Tom Colicchio learned to love cooking when he was still slinging burgers at a poolside snack bar. Barbara Lynch tells the story of lying her way into her first chef's job and then needing to cook her way out of trouble in the galley kitchen of a ship at sea. Stories of m...

415円 ESTE E UM LIVRO DE RECEITAS, QUE FOI PLANEJADO PARA PESSOAS, QUE NAO TENHAM MUITA Habilidade NA COZINHA voce podera UTILIZAR ESTAS RECEITAS NO DIA A DIA. NESTE LIVRO VAMOS FAZER ALGUMAS Aprender a RECEITAS Praticas E POPULARES. BOM APETITE A TODOS! JS. BARÃO

1,723円 Lhomme précolombien a donné aux aliments une importance vitale mais aussi et surtout une place primordiale dans sa culture. Des produits comme le maïs, le haricot, la cour­gette, le cacao et le piment trouvent leur origine en Mésoamérique et font partie du patrimoine cultu­rel de lhumanité. Ce ca...