Kategoria BISAC: Cooking >> Essays & Narratives

A James Beard Award-winning writer captures life under the Red socialist banner in this wildly inventive, tragicomic memoir of feasts, famines, and three generations

Born in 1963, in an era of bread shortages, Anya grew up in a communal Moscow apartment where eighteen families shared one kitchen. She sang odes to Lenin, black-marketeered Juicy Fruit gum at school, watched her father brew moonshine, and, like most Soviet citizens, longed for a taste of the mythical West. It was a life by turns absurd, naively joyous, and melancholy--and ultimately intolerable to her...

While other chefs paid dues on restaurant lines and at cooking schools, Brooks Headley was in the back of a tour van as a drummer in much-loved punk bands that never made a dime. Former executive pastry chef at New York's Del Posto restaurant, Headley created unorthodox recipes that echoed his unconventional background: fruit was king, vegetables were championed, acidity was key, and simplicity was the goal.

With 97 recipes and more than 100 photographs, Brooks Headley's Fancy Desserts has six chapters: "Fruit," "Vegetables," "Grains and Flours," "Chocolate," "Seeds and...

My Usual Table is a love letter to the great restaurants that have changed the way we eat-- from Trader Vic's to Chez Panisse and Spago to elBulli--and a vivid memoir of a life lived in food, from a founding editor of Saveur and James Beard Award winning writer Colman Andrews.

For reviewer, writer, and editor Colman Andrews, restaurants have been his playground, his theater, his university, his church, his refuge. The establishments he has loved have not only influenced culinary trends at home and abroad, but represent the changing history and culture of food in...

The Search for Good Wine is a highly entertaining and informative book on all aspects of wine and its consumption by nationally-syndicated wine columnist John Hailman, author of the critically-acclaimed Thomas Jefferson on Wine (2006). Hailman explores the wine-drinking experiences and tastes of famous wine-lovers from jolly Ben Franklin and the surprisingly enthusiastic George Washington to Julius Caesar, Sherlock Holmes, and Ernest Hemingway among numerous other famous figures. Hailman also recounts in fascinating detail the exotic life of the founder of the California wine...

Never Trust a Skinny Italian Chef is a tribute to three-michelin star restaurant, Osteria Francescana and the twenty-five year career of its chef, Massimo Bottura, 'the Jimi Hendrix of Italian chefs'. Voted #1 in the S. Pellegrino World's 50 Best Restaurants Awards 2016.

Osteria Francescana is Italy's most celebrated restaurant. At Osteria Francescana, chef Massimo Bottura (as featured on Netflix's Chef's Table) takes inspiration from contemporary art to create highly innovative dishes that play with Italian culinary traditions.

Never...

The Land Where Lemons Grow is the sweeping story of Italy's cultural history told through the history of its citrus crops. From the early migration of citrus from the foothills of the Himalayas to Italy's shores to the persistent role of unique crops such as bergamot (and its place in the perfume and cosmetics industries) and the vital role played by Calabria's unique Diamante citrons in the Jewish celebration of Sukkoth, author Helena Attlee brings the fascinating history and its gustatory delights to life.

Whether the Battle of Oranges in Ivrea, the gardens of Tuscany, or...

The 'Writers on...' series is a collection of extracts, anecdotes, quotations and occasional philosophical musings from the world's most influential authors. It celebrates writers who have an individual, creative outlook on the world; on subjects from 'drink' to 'death', and 'love' to 'libraries'. Starting with ancient civilisations and moving towards the present day, this collection of intellectual and often humorous reflections provides a fascinating insight into a vast array of topics. What all these issues have in common though, is that in some way they have all enthused, influenced,...

Kale. Spicy sriracha sauce. Honeycrisp apples. Cupcakes. These days, it seems we are constantly discovering a new food that will make us healthier, happier, or even somehow cooler. Chia seeds, after a brief life as a novelty houseplant and I Love the '80s punchline, are suddenly a superfood. Not long ago, that same distinction was held by pomegranate seeds, acai berries, and the fermented drink known as kombucha. So what happened? Did these foods suddenly cease to be healthy a few years ago? And by the way, what exactly...

Since food "had been increasingly creeping into my poetry," Brewer writes, and because he had been asked to write anecdotally about recipes by a journal editor, this unusual memoir took shape.

As is the example of his best poems, these recipes are every bit as enjoyable, memorable, and...

Today's optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times-bestselling book, chef Dan Barber, recently showcased on Netflix's Chef's Table, offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided...

Blending Kitchen Confidential, Blood, Bones & Butter, and Breaking Bad, a culinary memoir that illuminates the highs and lows of addiction, anxiety, and ambition in the world of haute cuisine.

Thirty-one-year-old Jesse Schenker has rocketed to the top of the culinary world. An Iron Chef winner and James Beard nominee, he was voted Best New Chef by New York Magazine, and his acclaimed Recette was named Best New Restaurant by the New York Times. But Jesse's epic rise masks a little-known past filled with demons and obsession, genius and mania.

Growing...