1,088円 Wondering if you're a true carnivore? Looking for a great recipe for Rattlesnake Chili? Read this book: a fast, funny, and enlightening celebration of the immense joys of fleshーconsuming it, that is. The average American consumes 218.3 pounds of meat every year. But concerns about mad cow diseas...

777円 Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, tal...

878円 Envie de participer à une émission de cuisine à la mode ? Découvrez les recettes qui marchent grâce au célèbre pâtissier Jules Gouffé. Des centaines de recettes, de trucs et astuces pour réaliser des pâtisseries. Ce livre présente des pâtisseries sucrées et salées, ainsi que des glaces et des ent...

777円 **In the time since Bright Lights, Big City reinvigorated contemporary fiction, Jay McInerney can claim a great many accomplishments, including the mantle that Salon has given him: “the best wine writer in America.” "[McInerney's] research is impeccable. . . . Wine writer or novelist, the man is ...

777円 “On our first date, Rich ordered a chocolate soufflé at the beginning of the meal, noting an asterisk on the menu warning diners of the wait involved. At the time, I imagined he did it partly to impress me, which it did, though today I know well that he’s simply the type of man who knows better t...

1,867円 Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocola...

714円 Original eighteenth century recipes - most newly translated from French - selected to match a "model meal" given in a classic period cookbook. Recipes appear for the three services: FIRST SERVICE (Soups and entrees) - CENTERPIECE: Oille - SIX ENTREES:Terrine of partridge with cabbage~Terrine of f...

827円 Everyones a foodie now. But in a world of foodies, refinement and rarified good taste seem increasingly to come at the cost of actually being satisfied with anything. How do we crack the dilemma of contentment when were constantly accumulating expertise about how things can be improved? The Crank...

1,867円 The New York Times restaurant critic's heartbreaking and hilarious account of how he learned to love food just enough Frank Bruni was born round. Round as in stout, chubby, and always hungry. His relationship with eating was difficult and his struggle with it began early. When named the restauran...

1,698円 Why does honey from the tupelo-lined banks of the Apalachicola River have a kick of cinnamon unlike any other? Why is salmon from Alaska's Yukon River the richest in the world? Why does one underground cave in Greensboro, Vermont, produce many of the country's most intense cheeses? The answer is ...

2,177円 A story of food and love, injury and healing, Keeping the Feast is the triumphant memoir of one couple's nourishment and restoration in Italy after a period of tragedy, and the extraordinary sustaining powers of food, family, and friendship. Paula and John met in Italy, fell in love, and four yea...

2,115円 "Rich in history and admirable scholarship. . . . It's a fine grande champagne of a book, to be savored over and over." -Patricia Wells, author of The Provence Cookbook Called the "brandy of the gods" by Victor Hugo, Cognac is a universal symbol of refinement and quality. In the first comprehensi...