Two years out of college and with a degree from Le Cordon Bleu in Paris, Victoria Riccardi left a boyfriend, a rent-controlled New York City apartment, and a plum job in advertising to move to Kyoto to study kaiseki, the exquisitely refined form of cooking that accompanies the formal Japanese tea ceremony. She arrived in Kyoto, a city she had dreamed about but never seen, with two bags, an open-ended plane ticket, and the ability to speak only sushi-bar Japanese. She left a year later, having learned the language, the art of kaiseki, and what was truly important to her. Through...
Two years out of college and with a degree from Le Cordon Bleu in Paris, Victoria Riccardi left a boyfriend, a rent-controlled New York City apartm...
Phillis Wheatley (1753-1784), the first black American to publish a book, was internationally famous during her short life. This edition, with an essay by the editor, restores her to her proper place in America's literary heritage.
Phillis Wheatley (1753-1784), the first black American to publish a book, was internationally famous during her short life. This edition, with an essa...
Twenty-five years ago, Chesapeake Bay Cooking with John Shields introduced the world to the regional cuisine of the Mid-Atlantic. Nominated for a James Beard Award, the book was praised for its inspiring heritage recipes and its then-revolutionary emphasis on cooking with local and seasonal ingredients. Part history lesson, part travelogue, the book captured the unique character of the Chesapeake region and its people.
In this anniversary edition, John Shields combines popular classic dishes with a host of unpublished recipes from his personal archives. Readers will learn how...
Twenty-five years ago, Chesapeake Bay Cooking with John Shields introduced the world to the regional cuisine of the Mid-Atlantic. Nominated ...
