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Bourbon: The Evolution of Kentucky Whiskey
ISBN: 9781630262860 / Angielski / Twarda / 318 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Think of Kentucky and several images come to mind: sports, bluegrass, Churchill Downs, and yes, bourbon. There is a sobering reality in that bourbon has made the greatest impact among those industries that best symbolize the state. Kentucky bourbon is distinguished from others for its secret family recipes, limestone-filtered water, climate, and of course, Kentuckians' work ethics and pride. No matter if your preference is Maker's Mark or Jim Bean, or whether you use it for sipping, dipping, cooking, or curing, Bourbon: The Evolution of Kentucky Whisky contains a history of bourbon from its...
Think of Kentucky and several images come to mind: sports, bluegrass, Churchill Downs, and yes, bourbon. There is a sobering reality in that bourbon h...
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cena:
121,78 |
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Kentucky's Cookbook Heritage: Two Hundred Years of Southern Cuisine and Culture
ISBN: 9780813146898 / Angielski / Twarda / 306 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Food is a significant part of our daily lives and can be one of the most telling records of a time and place. Our meals -- from what we eat, to how we prepare it, to how we consume it -- illuminate our culture and history. As a result, cookbooks present a unique opportunity to analyze changing foodways and can yield surprising discoveries about society's tastes and priorities. In Kentucky's Cookbook Heritage, John van Willigen explores the state's history through its changing food culture, beginning with Lettice Bryan's The Kentucky Housewife (originally published in... Food is a significant part of our daily lives and can be one of the most telling records of a time and place. Our meals -- from what we eat, to how... |
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175,60 |
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Louisville Beer: Derby City History on Draft
ISBN: 9781626194625 / Angielski / Miękka / 157 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. It's no secret that Louisville is one of America's bourbon capitals, but the Derby City once thrived as a brewing mecca as well, rivaling even St. Louis and Milwaukee with its crisp lagers and Kentucky Common Ale. German settlers arrived with centuries-old brewing traditions and beer gardens, cementing beer and barrooms in Louisville's culture. Following Prohibition, the "big three"--Falls City, Fehr's and Oertel's--kept traditions alive while ingraining iconic brands into the city's fabric and heritage. More recently, craft brewers like BBC, Apocalypse Brew Works and New Albanian Brewing...
It's no secret that Louisville is one of America's bourbon capitals, but the Derby City once thrived as a brewing mecca as well, rivaling even St. Lou...
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cena:
83,81 |
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Imbibe! Updated and Revised Edition: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar
ISBN: 9780399172618 / Angielski / Twarda / 384 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The newly updated edition of David Wondrich's definitive guide to classic American cocktails.
Cocktail writer and historian David Wondrich presents the colorful, little-known history of classic American drinks--and the ultimate mixologist's guide--in this engaging homage to Jerry Thomas, father of the American bar. Wondrich reveals never-before-published details and stories about this larger-than-life nineteenth-century figure, along with definitive recipes for more than 100 punches, cocktails, sours, fizzes, toddies, slings, and other essential drinks, along with detailed... The newly updated edition of David Wondrich's definitive guide to classic American cocktails.
Cocktail writer and historian David Wondr... |
cena:
110,53 |
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Word of Mouth: What We Talk about When We Talk about Food Volume 50
ISBN: 9780520273924 / Angielski / Twarda / 296 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Today, more than ever, talking about food improves the eating of it. Priscilla Parkhurst Ferguson argues that conversation can even trump consumption. Where many works look at the production, preparation, and consumption of food, Word of Mouth captures the language that explains culinary practices. Explanation is more than an elaboration here: how we talk about food says a great deal about the world around us and our place in it. What does it mean, Ferguson asks, to cook and consume in a globalized culinary world subject to vertiginous change? Answers to this question demand a...
Today, more than ever, talking about food improves the eating of it. Priscilla Parkhurst Ferguson argues that conversation can even trump consumption....
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cena:
128,36 |
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The American Diner Cookbook: More Than 450 Recipes and Nostalgia Galore
ISBN: 9781630264352 / Angielski / Twarda / 274 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. With a surge in fascination with Americana and a nostalgia for simpler times, a once vanishing treasure is finding its way back into the popular culture and back onto the roadsides of the country. Their names once tempted customers with a little magic to go along with a meal the Miss Albany, the Mayfair, Webbies, the Night Owl. Now their warmth and great food draw us toward a grand dining adventure. Indeed, the American roadside diner is a place like no other, with excellent service, reasonable prices, and conversation as plentiful as the coffee. The story of the diner began more than 100...
With a surge in fascination with Americana and a nostalgia for simpler times, a once vanishing treasure is finding its way back into the popular cultu...
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cena:
133,21 |
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A Compilation of Household Cookery Recipes (1913)
ISBN: 9780991223213 / Angielski / Miękka / 68 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Facsimile edition of a Household Cookery Recipe book issued in 1913 by the Northern Counties Training School of Cookery in Newcastle upon Tyne, England. A fascinating glimpse into the cuisine and methods of a hundred years ago.
Facsimile edition of a Household Cookery Recipe book issued in 1913 by the Northern Counties Training School of Cookery in Newcastle upon Tyne, Englan...
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cena:
34,10 |
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Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet Volume 51
ISBN: 9780520277373 / Angielski / Twarda / 256 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Food consumption is a significant and complex social activity--and what a society chooses to feed its children reveals much about its tastes and ideas regarding health. In this groundbreaking historical work, Amy Bentley explores how the invention of commercial baby food shaped American notions of infancy and influenced the evolution of parental and pediatric care. Until the late nineteenth century, infants were almost exclusively fed breast milk. But over the course of a few short decades, Americans began feeding their babies formula and solid foods, frequently as early as a few weeks...
Food consumption is a significant and complex social activity--and what a society chooses to feed its children reveals much about its tastes and ideas...
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cena:
326,47 |
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Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet Volume 51
ISBN: 9780520283459 / Angielski / Miękka / 256 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Food consumption is a significant and complex social activity--and what a society chooses to feed its children reveals much about its tastes and ideas regarding health. In this groundbreaking historical work, Amy Bentley explores how the invention of commercial baby food shaped American notions of infancy and influenced the evolution of parental and pediatric care. Until the late nineteenth century, infants were almost exclusively fed breast milk. But over the course of a few short decades, Americans began feeding their babies formula and solid foods, frequently as early as a few weeks...
Food consumption is a significant and complex social activity--and what a society chooses to feed its children reveals much about its tastes and ideas...
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cena:
114,16 |
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Traditional Food in Yorkshire
ISBN: 9781909248335 / Angielski / Twarda / 384 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. There has been no serious consideration of local food in England. Most available material is lightweight, not very informative, and a waste of time for serious students. Prospect Books is about to change this, in the first instance with respect to the north country. Last year Peter Brears publishedTraditional Food in Northumbria(Excellent Press). This title has now been taken on by Prospect Books. The next county for treatment is Yorkshire, the author s home. He has already written on this subject (John Donald, 1987) but this new work is double the length, with many more illustrations and...
There has been no serious consideration of local food in England. Most available material is lightweight, not very informative, and a waste of time fo...
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cena:
126,09 |
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Let the Meatballs Rest: And Other Stories about Food and Culture
ISBN: 9780231157339 / Angielski / Miękka / 192 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Known for his entertaining investigations into culinary practice, Massimo Montanari turns his hungry eye to the phenomenon of food culture, food lore, cooking methods, and eating habits throughout history. An irresistible buffet of one hundred concise and engaging essays, this collection provides stimulating food for thought for those curious about one of life's most fundamental pleasures. Focusing on the selection, preparation, and mythology of food, Montanari traverses such subjects as the status of the pantry over the centuries, the various strategies of cooking over time, the...
Known for his entertaining investigations into culinary practice, Massimo Montanari turns his hungry eye to the phenomenon of food culture, food lore,...
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cena:
145,04 |
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Foods That Will Win the War and How to Cook Them (WWI Centenary Series)
ISBN: 9781473313101 / Angielski / Miękka / 302 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This early work by Charles Houston Goudiss and Alberta Moorhouse Goudiss was originally published in 1918 and we are now republishing it as part of our WWI Centenary Series. Foods That Will Win the War and How to Cook Them is an excellent work on a variety of meals and food stuffs that help to reduce wastage during wartime. Food will win the war, and the nation whose food resources are best conserved will be the victor. This is the truth that our government is trying to drive home to every man, woman and child in America. We have always been happy in the fact that ours was the richest nation...
This early work by Charles Houston Goudiss and Alberta Moorhouse Goudiss was originally published in 1918 and we are now republishing it as part of ou...
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cena:
119,49 |
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Food in War Time (WWI Centenary Series)
ISBN: 9781473313170 / Angielski / Miękka / 74 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This early work by Graham Lusk was originally published in 1918 and we are now republishing it as part of our WWI Centenary Series. Food in War Time is a work by a professor of physiology at Cornell University Medical College. It includes chapters on A Balanced Diet, Calories in Common Life, and Rules of Saving and Safety. This is an excellent work for anyone interested in nutrition during the First World War. This book is part of the World War One Centenary series; creating, collating and reprinting new and old works of poetry, fiction, autobiography and analysis. The series forms a...
This early work by Graham Lusk was originally published in 1918 and we are now republishing it as part of our WWI Centenary Series. Food in War Time i...
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cena:
68,26 |
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Good Bread Is Back-CL
ISBN: 9780822359241 / Angielski / Miękka / 384 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. In Good Bread Is Back, historian and leading French bread expert Steven Laurence Kaplan takes readers into aromatic Parisian bakeries as he explains how good bread began to reappear in France in the 1990s, following almost a century of decline in quality. Kaplan describes how, while bread comprised the bulk of the French diet during the eighteenth century, by the twentieth, per capita consumption had dropped off precipitously. This was largely due to social and economic modernization and the availability of a wider choice of foods. But part of the problem was that the bread did not...
In Good Bread Is Back, historian and leading French bread expert Steven Laurence Kaplan takes readers into aromatic Parisian bakeries as he exp...
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cena:
175,60 |
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Eating Together: Food, Space, and Identity in Malaysia and Singapore
ISBN: 9781442227408 / Angielski / Twarda / 278 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Accepting the challenge of rethinking connections of food, space and identity within everyday spaces of "public" eating in Malaysia and Singapore, the authors enter street stalls, hawker centers, markets, cafes, restaurants, "food streets," and "ethnic" neighborhoods to offer a broader picture of the meaning of eating in public places. The book creates a strong sense of the ways different people live, eat, work, and relax together, and traces negotiations and accommodations in these dynamics. The motif of rojak (Malay, meaning "mixture"), together with Ien Ang's evocative...
Accepting the challenge of rethinking connections of food, space and identity within everyday spaces of "public" eating in Malaysia and Singapore, the...
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cena:
409,73 |
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The Regional Italian Kitchen
ISBN: 9781590774984 / Angielski / Miękka / 370 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. When world famous food authority Nika Hazelton cooks for herself, she most often turns to the wonderful and varied cuisine of her native Italy. In this vintage cookbook Hazelton shares hundreds of her personal favorites from every region of Italy with delectable yet refreshingly simple dishes that reflect the enormous variety and incomparable tastes of real Italian home cooking, la cucina casalinga. Drawing on her firsthand knowledge of the Italian kitchen, her extensive travels in the country, and, most importantly, her deep understanding of the food of her native land, Hazelton has chosen...
When world famous food authority Nika Hazelton cooks for herself, she most often turns to the wonderful and varied cuisine of her native Italy. In thi...
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cena:
111,27 |
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Historic Restaurants of Cincinnati: The Queen City's Tasty History
ISBN: 9781540202147 / Angielski / Twarda / 194 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. |
cena:
121,93 |
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The Centennial Cookbook: Honoring Wilson's Cooks from the Past
ISBN: 9781940433004 / Angielski / Twarda / 370 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. |
cena:
192,10 |
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Medieval Tastes: Food, Cooking, and the Table
ISBN: 9780231167864 / Angielski / Twarda / 280 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes--both culinary and cultural--from raw materials to market and captures their reflections in today's food trends. Tying the ingredients of our diet evolution to the growth of human civilization, he immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor in health and a symbol of social and ideological standing. Montanari returns to the prestigious Salerno school of medicine, the "mother of all medical schools," to...
In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes--both culinary and cultural--from raw mate...
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cena:
179,71 |
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At the Chef's Table: Culinary Creativity in Elite Restaurants
ISBN: 9780804787970 / Angielski / Twarda / 272 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This book is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of how and why chefs make choices about the dishes they put on their menus. It answers this question by examining a whole range of areas, including chefs' careers, restaurant ratings and reviews, social networks, how chefs think about food and go about creating new dishes, and how status influences their work and careers. Chefs at top restaurants face competing pressures to deliver complex and...
This book is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in rest...
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cena:
126,78 |
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