Gastronomy

66 products
  • French Women for All Seasons: A Year of Secrets, Recipes, and Pleasure by Mireille Guiliano 2009
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  • Arne Brimi was a natural choice, as one of the most prominent representatives of the Norwegian kitchen. Arne Brimi's philosophy of life and knowledge of Norwegian food culture are paired with Bengt Wilson's wonderful pictures to make A Taste of Norwegian Nature a cultural cookbook worth owning
    $16.95
    $16.95
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  • On Cooking: Techniques from Expert Chefs brings together all the fundamentals of good cooking . This book's 750+recipes cover everything from soups to meats and salads to desserts and reflect a wide range of cooking styles from Classic French to New American.
    $34.95
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  • The Original Thai Cook has 140 traditional recipes derived from Thailand. Thai culture and customs, highlighting the recipes with anecdotes and historical information. The origins and history of comprehensive reference that lists use pronunciation sources for Thai ingredients n.Perigree Books; F ISBN-13: 978-0399901102
    $19.95
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  • Larousse Gastronomique with many new entries, illustrations and charts, covers almost every ingredient and cooking style in history. From abaisse to Zuppa Inglese, the encyclopedia features detailed information and maps of the wine-producing regions of the world. It also includes advice on recipes and nutrition.
    $38.95
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  • Strasbourg, with its patisseries and chocolate shops, wine-growing Haut-Rhin, t Vosges mountains, and the pastures of the Rhine. Alsace Gastronomique takes us on a journey through vineyards, tiny villages, and bustling market towns, and offers us a selection of delicious regional recipes
    $35.95
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  • Culinaria Italy: Pasta Pesto Passion edited by Claudia Piras 2007
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  • Condition: Like New Hallelujah! The Welcome Table is a collaboration between the two things Angelou loves best: writing and cooking. Angelou shares poignant memories —and the one-hundred-plus recipes that made them irreplaceable. Angelou's
    $23.95
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  • Kitchen Confidential: Adventures is both Bourdain's professional memoir and a behind-the-scenes look at the professional culinary industry. He describes this work as intense, unpleasant, and sometimes hazardous staffed by misfits. The book alternates between a confessional narrative and an industry commentary
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  • Charlie Trotter's became a Chicago classic right from the very beginning. Charlie Trotter's humble beginning to its world-class status is chronicled in this outstanding volume.
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  • Waverley Root, one of the world's leading food authorities shares two hundred delightful essays, as well as shorter entries, on the foods of the world, discussing the history of food, from ancient to modern times, and offering a host of food facts and trivia, accompanied by two hundred illustrations.
    $47.95
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  • Cook it Raw edited by Alessandro Porcelli 2013
    $32.95
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  • In Defense of Food: An Eater's Manifesto, Michael Pollan calls the western diet the American Paradox: the more we worry about nutrition, the less healthy we seem to become. In Defense of Food, Pollan proposes a new (and very old) answer to the question of what we should eat.
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  • Culinaria France explores French cooking. Food and drink experts, top chefs, gardeners, farmers, cheesemakers vintners. Reference book.
    $56.95
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  • The Ontario Table provides 109 recipes each with stories of growers, stories of regions, pictures of dishes and of agricultural landscapes. Lynn Ogryzlo has captured the feel of local food and has put together an impressive array of recipes featuring local, seasonal food, Ontario agriculture ISBN - 13: 9780981003122
    $17.95
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  • The Omnivore's Dilemma: A Natural History of Four Meals by Michael Pollan 2007
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