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The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this classic history ...
The bestselling follow-up to Humble Pie, now in paperback. When he was struggling to get his first restaurant in the black, Gordon Ramsay never imagined ...
This book is the first to apply the discoveries of the new generation of food historians worldwide to the unashamedly romantic appeal of the subject ...
When Marco Pierre White's mother died when he was just six years old, it transformed his life. Soon, his father was urging him to ...
Everyone thinks they know the real Gordon Ramsay: rude, loud, pathologically driven, stubborn as hell. But this is his bestselling real story...
Humble Pie tells ...
When Reichl took over from the formidable and aloof Bryan Miller as the New York Times' restaurant reviewer, she promised to shake things up. And ...
From an internationally acclaimed author, this is a magical, fascinating book exploring the intimate relationship between food and sex.
This book of recipes, sensuous stories ...
First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most ...
Swill Issue 1. A magazine that elevates food writing to an art form. It includes reflective features about food trends and restauranteurs and gorgeous visual ...
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a ...
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 ...
For all those Anthony Bourdain fans who are hungering for more, here is Nasty Bits - a collection of his journalism. As usual Bourdain serves up ...
