Catalog Search Results
Author
Description
Tracking his own strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood, Bourdain takes no prisoners as he dissects what he's seen, pausing along the way for a series of confessions, rants, investigations, and interrogations of some of the most controversial figures in food.
Author
Pub. Date
[2015]
Description
"In First Bite, acclaimed food historian Bee Wilson delves deep into the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by family and culture, memory and gender, hunger and love. We do not come into the world with an innate sense of taste or nutrition as omnivores, we have to learn how and what to eat, how sweet is too sweet and what food will give us the most energy for the coming...
Author
Pub. Date
c1990
Description
This comprehensive volume of essays on culinary and other pleasures of life comes from the legendary and widely traveled writer “whose artful personal essays about food created a genre” (The New York Times) and who writes “practically, often profoundly, and always beautifully” (San Francisco Chronicle). Spanning from the autobiographical to the historical, it compiles her works Serve It Forth; Consider the Oyster; How to Cook a Wolf; The Gastronomical...
Author
Pub. Date
2022.
Description
In an effort to help us reconnect with the food that sustains our lives, David Moscow has spent four years going around the world, meeting with rock-star chefs, and sourcing ingredients within local food ecosystems-experiences taking place in over twenty countries that include milking a water buffalo to make mozzarella for pizza in Italy; harvesting oysters in Long Island Sound and honey from wild bees in Kenya; and making patis in the Philippines,...
Author
Pub. Date
2017.
Description
Jim Harrisons legendary gourmandise is on full display in A Really Big Lunch. From the titular New Yorker piece about a French lunch that went to thirty-seven courses, to pieces from Brick, Playboy, Kermit Lynch Newsletter, and more on the relationship between hunter and prey, or the obscure language of wine reviews, A Really Big Lunch is shot through with Harrisons pointed aperçus and keen delight in the pleasures of the senses. And between the...
Pub. Date
[2019]
Description
An illustrated anthology of essays about the comfort foods--and recipes--that helped writers survive painful times in their lives. With contributions from Chimamanda Ngozi Adichie, Anthony Doerr, Colum McCann, Lev Grossman, Carmen Maria Machado, Claire Messud, Maile Meloy, Alexander Chee, Edwidge Danticat, and many more.
Author
Pub. Date
2023.
Description
Chinese was the earliest truly global cuisine. When the first Chinese laborers began to settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction of being both one of the world's best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication--but...
Author
Pub. Date
c2001
Description
Jim Harrison is one of this country's most beloved writers, a muscular, brilliantly economic stylist with a salty wisdom. For more than twenty years, he has also been writing some of the best essays on food around, now collected in a volume that caused the Santa Fe New Mexican to exclaim: "To read this book is to come away convinced that Harrison is a flat-out genius - one who devours life with intensity, living it roughly and full-scale, then distills...
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