What the Great Ate: A Curious History of Food and Fame
Product Description
What was eating them? And vice versa.
In What the Great Ate, Matthew and Mark Jacob have cooked up a bountiful sampling of the peculiar culinary likes, dislikes, habits, and attitudes of famous—and often notorious—figures throughout history. Here is food
• As code: Benito Mussolini used the phrase “we’re making spaghetti” to inform his wife if he’d be (illegally) dueling later that day.
• As superstition: Baseball star Wade Boggs credited his on-field success to eating chicken before nearly every game.
• In service to country: President Thomas Jefferson, America’s original foodie, introduced eggplant to the United States and wrote down the nation’s fir… More >>
What the Great Ate: A Curious History of Food and Fame
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Best Food Writing 2008
Product Description
Best Food Writing 2008 once more authoritatively and appealingly assembles the finest culinary prose from the past year’s books, magazines, newspapers, newsletters, and Web sites. This anthology features both established food writers and rising stars addressing everything from celebrated chefs to the travails of the home cook, and from erudite culinary history to food-inspired memoirs. By turns opinionated, evocative, nostalgic, sensuous, and just plain funny, it’s a tasty sampler to dip into time and again, whether you’re in the mood for foie gras or fruitcake. Like previous collections, Best Food Writing 2008 will include writers such as Colman Andrews, Anthony Bourdain, Frank Bruni, Bill Buford, Barbar… More >>
Best Food Writing 2008
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Tomorrow’s Table: Organic Farming, Genetics, and the Future of Food
Product Description
By the year 2050, Earth’s population will double. If we continue with current farming practices, vast amounts of wilderness will be lost, millions of birds and billions of insects will die, and the public will lose billions of dollars as a consequence of environmental degradation. Clearly, there must be a better way to meet the need for increased food production.
Written as part memoir, part instruction, and part contemplation, Tomorrow’s Table argues that a judicious blend of two important strands of agriculture–genetic engineering and organic farming–is key to helping feed the world’s growing population in an ecologically balanced manner. Pamela Ronald, a geneticist, and her husband, Raoul Adam… More >>
Tomorrow’s Table: Organic Farming, Genetics, and the Future of Food
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Food Network Favorites: Recipes from Our All-Star Chefs
Product Description
No need to go out for dinner any more. This cookbook brings 120 restaurant-quality recipes, reliable cooking tips and easy instructions from some of today’s hottest Food Network chefs like Paula Deen and Wolfgang Puck right into your kitchen. Bonus features include question and answer sessions with the featured chefs about favorite foods and secrets from their kitchens…. More >>
Food Network Favorites: Recipes from Our All-Star Chefs
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Food & Wine Best of the Best Cookbook Recipes
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Over 100 incredible recipes, meticulously tested by the FOOD & WINE Test Kitchen, for everything from salads and soups to pasta, chicken and desserts. The latest dishes from superstars such as Giada De Laurentiis, Bobby Flay, Mario Batali and Charlie Trotter. Exclusive, never-before-published recipes from many of the authors, including Michelle Bernstein’s supercrispy fried chicken and Flo Braker’s dreamy coconut cream pie…. More >>
Food & Wine Best of the Best Cookbook Recipes
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Food Network Kitchens Favorites Recipes
Product Description
• More than 250 favorite recipes from the food staff that work behind the scenes in the Food Network Kitchens. • Kitchen tips and techniques that will ensure recipe success. • Exquisite photography provides inspiration and confidence that every dish will be a success…. More >>
Food Network Kitchens Favorites Recipes
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Chew On This: Everything You Don’t Want to Know About Fast Food
Product Description
In the New York Times bestseller Chew on This, Eric Schlosser and Charles Wilson unwrap the fast-food industry to bring you a behind-the-scenes look at a business that both feeds and feeds off the young. Find out what really goes on at your favorite restaurants—and what lurks between those sesame seed buns.
Praised for being accessible, honest, humorous, fascinating, and alarming, Chew On This was also repeatedly referred to as a must-read for kids who regularly eat fast food. Having all the facts about fast food helps young people make healthy decisions about what they eat. Chew On This shows them that they can change the world by changing what they eat.
Chew on This also includes action steps,… More >>
Chew On This: Everything You Don’t Want to Know About Fast Food
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Where Our Food Comes From: Retracing Nikolay Vavilov’s Quest to End Famine
Product Description
The future of our food depends on tiny seeds in orchards and fields the world over. In 1943, one of the first to recognize this fact, the great botanist Nikolay Vavilov, lay dying of starvation in a Soviet prison. But in the years before Stalin jailed him as a scapegoat for the country’s famines, Vavilov had traveled over five continents, collecting hundreds of thousands of seeds in an effort to outline the ancient centers of agricultural diversity and guard against widespread hunger. Now, another remarkable scientistand vivid storytellerhas retraced his footsteps. In Where Our Food Comes From, Gary Paul Nabhan weaves together Vavilov’s extraordinary story with his own expeditions to Earth’s richest … More >>
Where Our Food Comes From: Retracing Nikolay Vavilov’s Quest to End Famine
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Jacques Pepin More Fast Food My Way
Product Description
From a great teacher and truly a master technician” (Julia Child), a new cookbook full of faster-than-ever food, including dozens of elegant minute” recipes
Jacques Pépin Fast Food My Way was an immediate sensation, captivating cooks and critics, who called it fabulous,” chic,” and elegant.” Now America’s first and most enduring celebrity chef does himself one better, with recipes that are faster, fresher, and easier than ever. Only Jacques could have come up with dishes so innovative and uncomplicated.
Minute recipes”: Nearly no-cook recipes fit for company: Cured Salmon Morsels, Glazed Sausage Bits
Smashing appetizers: Scallop Pancakes, zipped together in a blen… More >>
Jacques Pepin More Fast Food My Way
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Fennema’s Food Chemistry, Fourth Edition
Product Description
This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new editors and contributors, who are recognized experts in their fields. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry.
The fourth edition presents an entirely new chapter, Impact of Biotechnology on Food Supply and Quality, which examines the latest research in biotechnology and molecul… More >>
Fennema’s Food Chemistry, Fourth Edition
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