Kategoria BISAC: Cooking >> Essays & Narratives

A hilarious series of culinary adventures from GQ's award-winning food critic, ranging from flunking out of the Paul Bocuse school in Lyon to dining and whining with Sharon Stone.

Alan Richman has dined in more unlikely locations and devoured more tasting menus than any other restaurant critic alive. He has reviewed restaurants in almost every Communist country (China, Vietnam, Cuba, East Germany) and has recklessly indulged his enduring passion for eight-course dinners (plus cheese). All of this attests to his herculean constitution, and to his dedication to food...

Ian Jackman believes that life is too short to deny yourself our nation's true culinary treasures. Guided by food experts throughout the land, he travels from east to west--from small town to big city--uncovering local treats, guilty pleasures, and some oddities that no true food lover should miss. From lobster rolls and buffalo meat to banana cream pies and clam stuffies, Jackman finds the sinful temptations your taste buds crave--and he writes about them in a way that's certain to get any confirmed foodie salivating

• Where you can find the very best burgers in America...

Award-winning food critic Steven A. Shaw (a.k.a. "The Fat Guy") can get a last-minute dinner reservation at the most popular hot spot in town. He knows how that flawless piece of fish reached your plate. He can read between the lines of a restaurant review, and he knows the secrets of why some restaurants succeed and others fail. Now he shares his insider's expertise with food lovers everywhere.

But Turning the Tables is much more than an invaluable how-to guide to eating out. Written with style and humor, it's an in-depth exploration of the restaurant world -- a celebration...

Consuming Passions is Michael Lee West's delightfully quirky memoir of an adventurous life centered around food and family—the story of how she went from non-cook to gourmet of words and victuals by watching a multitude of relatives squabble, prepare sumptuous repasts, and carry on honored traditions. Laced with delicious secret recipes passed from generation to generation, West's irresistible chronicle recalls good times and wild times—mothers swinging from chandeliers, elderly aunts brewing up love potions, a South American nymphomaniac stirring up trouble at a...

Twenty-seven extraordinary chefs tell the personal stories behind their culinary triumphs.

Over the past decade, our culture's interest in the world's great chefs has grown phenomenally. Once known to only the most dedicated gourmets, these supremely talented men and women have become high-profile stars with restaurants as their stages--masterful artists working in the medium that binds us all: food

A wonderful companion volume to The French Culinary Institute's hit public television series, Chef's Story takes us into the private world of more than two dozen maestros...

"Read this book. You'll never look at a table knife the same way again." The New York Times.

Choice Cuts offers more than two hundred mouth-watering selections, including Brillat-Savarin on chocolate; Waverley Root on truffles; M. F. K. Fish on gingerbread; Pablo Neruda on French fries; Alexandre Dumas on coffee; and a vast variety by Escoffier, Elizabeth David, A. J. Liebling, Ernest Hemingway, Virginia Woolf, Dickens, Balzac, Chekhov, Orwell, and Alice B. Toklas, among others. Filled throughout with recipes, menus, classic...

Hailed as a classic when initially published in 1961, Eat Not This Flesh was the first book that explored, from a historical and cultural perspective, taboos against eating certain kinds of flesh. Frederick J. Simoons's research remains original and invaluable, the only attempt of its kind to reconstruct the origin and spread of food avoidances while challenging current Western explanations. In this expanded and updated edition, Simoons integrates new research as he examines the use and avoidance of flesh foods-including beef, pork, chicken, and eggs, camel, dog, horse, and...

"As reassuring as a big bowl of buttery mashed potatoes...a delicious read."
--Library Journal

What and how do American families really eat? Bonny Wolf writes about the great regional and family food traditions in this country--birthday cake and dinner party food, hearty American breakfasts and Fourth of July picnic dishes. In Talking with My Mouth Full, she writes stories about food, and also about the people who eat it.

Many of the delightful national treasures Wolf writes about--bundt cake, barbecue, roast chicken, fair food--are timeless. Each chapter,...

In the 1970s, Calvin Trillin informed America that its most glorious food was not to be found at the pretentious restaurants he referred to generically as La Maison de la Casa House, Continental Cuisine. With three hilarious books over the next two decades--American Fried; Alice, Let's Eat; and Third Helpings--he established himself as, in Craig Claiborne's phrase, "the Walt Whitman of American eats." Trillin's three comic masterpieces are now available in what Trillin calls The Tummy Trilogy.

James Beard/Cooking with James Beard: Pasta
Ray Bradbury/Dandelion Wine
Robert P. Coffin/Night of Lobster
Laurie Colwin/A Harried Cook's Guide to Some Fast Food
Pat Conroy/The Romance of Umbria
Elizabeth David/Edouard de Pomiane
M.F.K. Fisher/Three Swiss Inns
Ruth Harkness/In a Tibetan Lamasery
Madhur Jaffrey/An Indian Reminiscence
Anita Loos/Cocktail Parties of the Twenties
George Plimpton/I, Bon Vivant, Who, Me?
E. Annie Proulx/The Garlic War
Claudia Roden/The Arabian Picnic
Jane and Michael Stern/Two for the...