Kategoria BISAC: Biography & Autobiography >> Culinary

Experience the resourceful spirit of Clyde McCulley as he explores in memory his humble but adventurous childhood in rural Arkansas in the 1940s and 50s. Though flavored with the hickory smoke of a southern upbringing, McCulley's juvenile innocence and sense of wonder capture universal mysteries and dreams of childhood as he comes to terms with family, friends, and faith in the segregated south. With wit and heartfelt gratitude, McCulley the boy ponders the most profound of human questions while celebrating the warmth of belonging, the joys of freedom, and the simple pleasures of...

In this food memoir, named for the manoomin or wild rice that also gives the Menominee tribe its name, tribal member Thomas Pecore Weso takes readers on a cook's journey through Wisconsin's northern woods. He connects each food--beaver, trout, blackberry, wild rice, maple sugar, partridge--with colorful individuals who taught him Indigenous values. Cooks will learn from his authentic recipes. Amateur and professional historians will appreciate firsthand stories about reservation life during the mid-twentieth century, when many elders, fluent in the Algonquian language, practiced the...

Peter Boizot is a remarkable entrepreneur and philanthropist lucky enough to have led a truly extraordinary life. Known to many as 'Mr Peterborough', he's the jazz-loving party animal who introduced pizza to England's hungry masses decades ago, making millions from his wildly successful PizzaExpress chain as a result - and giving much of it away to charity. Now in his mid-eighties, Peter's incredible story comes to life in 'Mr. Pizza', with all of the trademark charm and modesty that drove his success in the first place, from the swinging sixties to present day.

The follow-up to Dear Francesca is a mouthwatering memoir of family and food

In this fascinating follow-up to the highly successful Dear Francesca, Mary Contini writes to her other daughter, Olivia, to tell the story of her great-grandparents, the humble Italian shepherds who emigrated to Edinburgh and then helped to transform Britain's food culture. Sharing some of the recipes that they brought over, the tomatoes, the garlic, the sausage, the wine, this is a mouthwatering memoir of family and food. It is also a brilliant evocation of life between the wars, a...

Duncan Hines (1880--1959) may be best known for the cake mixes, baked goods, and bread products that bear his name, but most people forget that he was a real person and not just a fictitious figure invented for the brand. America's pioneer restaurant critic, Hines discovered his passion while working as a traveling salesman during the 1920s and 1930s -- a time when food standards were poorly enforced and safety was a constant concern. He traveled across America discovering restaurants and offering his recommendations to readers in his best-selling compilation Adventures in Good...

Anne Willan demystified classic French culinary technique for regular people who love food. Her legendary La Varenne Cooking School-in its original location in Paris and later in its longtime home in Burgundy-trained chefs, food writers and home cooks. Under Willan's cheerful, no-nonsense instruction, anyone could learn to truss a chicken, make a bernaise, or loft a souffle.

In One Souffle at a Time, Willan tells her story and the story of the food-world greats-including Julia Child, James Beard, Simone Beck, Craig Claiborne, Richard Olney, and others-who changed how the world...

"Laughing with Tod at her loves and disasters will make you laugh at your own, and keep cooking." --ANNA THOMAS, author of Love Soup and The New Vegetarian Epicure

"Chatty, wise, and terrifically useful, Tod Davies' second serving of Jam makes disaster delicious and success the stuff of everyday life. What a treat to read and eat." --KATE LEBO, author of A Commonplace Book of Pie

Warm, conversational, and exquisitely practical, Davies...

This is the story of a man, a cow, and a question: What am I eating?
After realizing he knew more about television on his wall than the food on his plate, award-winning TV producer and amateur chef Jared Stone buys 420 pounds of beef directly from a rancher and embarks on a hilarious and inspiring culinary adventure. With the help of an incredibly supportive wife and a cadre of highly amused friends, Jared offers a glimpse at one man's family as they try to learn about their food and ask themselves what's" really "for dinner.
"Year of the Cow "follows the trials and tribulations of...

This fascinating culinarian is John Dabney (1821-1900), who was born a slave, but later built an enterprising catering business. Dabney is just one of 175 influential cooks and restaurateurs profiled by David S. Shields in The Culinarians, a beautifully produced encyclopedic history of the rise of...