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Culinary Tourism

de Lucy M. Long ...

Series series Material Worlds
"Well-researched and original" essays on the intersection between food and adventure ( Publishers Weekly).Culinary Tourism is the first book to consider food as both a destination and a means for tourism. The book's contributors examine the many intersections of food, culture, and tourism in public and commercial contexts, in private and domestic settings, and around the world.The contributors ... Leer más

$193 MXN o gratis con Kobo Plus

"Well-researched and original" essays on the intersection between food and adventure ( Publishers Weekly).Culinary Tourism is the first book to consider food as both a destination and a means for tourism. The book's contributors examine the many intersections of food, culture, and tourism in public and commercial contexts, in private and domestic settings, and around the world.The contributors
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What Einstein Told His Cook: Kitchen Science Explained

Kitchen Science Explained

de Robert L. Wolke ...

"Like having a scientist at your side to answer your questions in plain, non-technical language."—Science NewsWhy is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In What Einstein Told His Cook, University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist ... Leer más

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Shark's Fin and Sichuan Pepper

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de Fuchsia Dunlop ...

A modern classic by Britain's foremost expert on Chinese food.Follow Fuchsia on her fascinating journey of discovery as she explores China and its culture through first-hand experiences of the country’s extraordinary culinary customs.The award-winning cook and food writer vows to eat everything offered to her on arriving in China (however unusual!), covering an eclectic range of weird and ... Leer más

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A modern classic by Britain's foremost expert on Chinese food.Follow Fuchsia on her fascinating journey of discovery as she explores China and its culture through first-hand experiences of the country’s extraordinary culinary customs.The award-winning cook and food writer vows to eat everything offered to her on arriving in China (however unusual!), covering an eclectic range of weird and
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Gumbo Tales

Finding My Place at the New Orleans Table

de Sara Roahen ...

“Makes you want to spend a week—immediately—in New Orleans.” —Jeffrey A. Trachtenberg, Wall Street JournalA cocktail is more than a segue to dinner when it’s a Sazerac, an anise-laced drink of rye whiskey and bitters indigenous to New Orleans. For Wisconsin native Sara Roahen, a Sazerac is also a fine accompaniment to raw oysters, a looking glass into the cocktail culture of her own family—and one ... Leer más

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“Makes you want to spend a week—immediately—in New Orleans.” —Jeffrey A. Trachtenberg, Wall Street JournalA cocktail is more than a segue to dinner when it’s a Sazerac, an anise-laced drink of rye whiskey and bitters indigenous to New Orleans. For Wisconsin native Sara Roahen, a Sazerac is also a fine accompaniment to raw oysters, a looking glass into the cocktail culture of her own family—and one
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Hallelujah! The Welcome Table

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de Maya Angelou ...

Throughout Maya Angelou’s life, from her childhood in Stamps, Arkansas, to her world travels as a bestselling writer, good food has played a central role. Preparing and enjoying homemade meals provides a sense of purpose and calm, accomplishment and connection. Now in Hallelujah! The Welcome Table, Angelou shares memories pithy and poignant—and the recipes that helped to make them both indelible ... Leer más

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Throughout Maya Angelou’s life, from her childhood in Stamps, Arkansas, to her world travels as a bestselling writer, good food has played a central role. Preparing and enjoying homemade meals provides a sense of purpose and calm, accomplishment and connection. Now in Hallelujah! The Welcome Table, Angelou shares memories pithy and poignant—and the recipes that helped to make them both indelible
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What Caesar did for My Salad

de Albert Jack ...

From the international bestselling author of Red Herrings and White Elephants, Pop Goes the Weasel & They Laughed at Galileo.Did you know that the Cornish pasty was invented to protect tin miners from arsenic poisoning, or that the word 'salary' comes from Roman soldiers being paid their wages in salt? Why do we eat goose (or turkey) at Christmas?Is the Scotch egg actually from Scotland and what ... Leer más

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From the international bestselling author of Red Herrings and White Elephants, Pop Goes the Weasel & They Laughed at Galileo.Did you know that the Cornish pasty was invented to protect tin miners from arsenic poisoning, or that the word 'salary' comes from Roman soldiers being paid their wages in salt? Why do we eat goose (or turkey) at Christmas?Is the Scotch egg actually from Scotland and what
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This Is Not A Diet Book

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de Bee Wilson ...

‘This book can’t give you a six-pack in seven days or the skin of a supermodel. But I can promise that if you make even a few of these adjustments, your eating life will alter for the better in ways that you can sustain.’This Is Not A Diet Book is a collection of calm, practical tips and ideas on healthier, happier eating from award-winning food writer Bee Wilson.From unsweetening your palate to ... Leer más

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"Charming . . . . [Kurt Timmermeister] narrates his personal journey with an open, straightforward spirit." —Wall Street JournalWhen he purchased four acres of land on Vashon Island, Kurt Timmermeister was only looking for an affordable home near the restaurants he ran in Seattle. But as he slowly settled into his new property, he became awakened to the connection between what he ate and where it
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Mangoes & Curry Leaves

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de Jeffrey Alford, Naomi Duguid ...

The award-winning authors take on Indian cuisine and more with “a breathtakingrange of recipes . . . so fascinating it renders one virtually speechless” (Quill & Quire).For this companion volume to the award-winning Hot Sour Salty Sweet, Jeffrey Alford and Naomi Duguid travel west from Southeast Asia to that vast landmass the colonial British called the Indian Subcontinent. It includes not just ... Leer más

$176 MXN o gratis con Kobo Plus

The award-winning authors take on Indian cuisine and more with “a breathtakingrange of recipes . . . so fascinating it renders one virtually speechless” (Quill & Quire).For this companion volume to the award-winning Hot Sour Salty Sweet, Jeffrey Alford and Naomi Duguid travel west from Southeast Asia to that vast landmass the colonial British called the Indian Subcontinent. It includes not just
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The Wild Vine

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de Todd Kliman ...

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A rich romp through untold American history featuring fabulous characters, The Wild Vine is the tale of a little-known American grape that rocked the fine-wine world of the nineteenth century and is poised to do so again today.Author Todd Kliman sets out on an epic quest to unravel the mystery behind Norton, a grape used to make a Missouri wine that claimed a prestigious gold medal at an
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Marusya is a writer and filmmaker, and currently teaches media and popular culture in Toronto, Canada. She has previously published three titles, this is her first nonfiction book. ... Leer más

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Marusya is a writer and filmmaker, and currently teaches media and popular culture in Toronto, Canada. She has previously published three titles, this is her first nonfiction book.
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“Tyler and his approach to sandwiches are equal parts clever, hilarious, and deeply dirty (in all the right ways). I’m obsessed with the never-ending possibility of what a sandwich can be, and so I’m a supreme fan girl of everything that Tyler and his crazy mind inserts between these pages and two pieces of bread.” —Christina TosiKnown genius and broccoli savant Tyler Kord is chef-owner of the ... Leer más

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“Tyler and his approach to sandwiches are equal parts clever, hilarious, and deeply dirty (in all the right ways). I’m obsessed with the never-ending possibility of what a sandwich can be, and so I’m a supreme fan girl of everything that Tyler and his crazy mind inserts between these pages and two pieces of bread.” —Christina TosiKnown genius and broccoli savant Tyler Kord is chef-owner of the
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What Einstein Told His Cook: Kitchen Science Explained

Shark's Fin and Sichuan Pepper

Gumbo Tales

Hallelujah! The Welcome Table

What Caesar did for My Salad

This Is Not A Diet Book

Growing a Farmer

Mangoes & Curry Leaves

The Wild Vine

Comfort Food for Breakups

A Super Upsetting Cookbook About Sandwiches