A lot has changed since Kitchen Confidential For the subculture of chefs and cooks, for the restaurant business as a whole and for Anthony Bourdain Medium Raw explores those changes, taking the reader back and forth from the author s bad old days to the present Tracking his own strange and unexpe
Michael Pollan s last book, The Omnivore s Dilemma, launched a national conversation about the American way of eating now In Defense of Food shows us how to change it, one meal at a time Pollan proposes a new answer to the question of what we should eat that comes down to seven simple but liberati
Harold McGee s On Food and Cooking is a kitchen classic Hailed by Time magazine as a minor masterpiece when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they r
What should we have for dinner For omnivore s like ourselves, this simple question has always posed a dilemma When you can eat just about anything nature or the supermarket has to offer, deciding what you should eat will inevitably stir anxiety, especially when some of the foods on offer might s
Brillat Savarin 1783 1833 made famous the aphorism, Tell me what you eat, and I ll tell you who you are He believed that food defines a nation.
In this outrageous and delectable new volume, the Man Who Ate Everything proves that he will do anything to eat everything That includes going fishing for his own supply of bluefin tuna belly nearly incinerating his oven in pursuit of the perfect pizza crust, and spending four days boning and stuf
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs06 June 2020 | By Karen Page | Filed in: gastronomy.
Winner of the 2009 James Beard Book Award for Best Book Reference and Scholarship nGreat cooking goes beyond following a recipe it s knowing how to season ingredients to coax the greatest possible flavor from them Drawing on dozens of leading chefs combined experience in top restaurants across th
From the Bestselling Author of Cod and The Basque History of the World n nIn his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history salt The only rock we eat, salt has shaped civilization from the very beginning, and its story
When Jeffrey Steingarten was appointed food critic for Vogue, he systematically set out to overcome his distaste for such things as kimchi, lard, Greek cuisine, and blue food He succeeded at all but the last Steingarten is fairly sure that God meant the color blue mainly for food that has gone ba
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany06 June 2020 | By Bill Buford | Filed in: gastronomy.
Bill Buford author of the highly acclaimed best selling Among the Thugs had long thought of himself as a reasonably comfortable cook when in 2002 he finally decided to answer a question that had nagged him every time he prepared a meal What kind of cook could he be if he worked in a professional ki
A revolution is underway in the art of cooking Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts Borrowing techniques from the laboratory, pioneering chefs at world renowned restaurants such as elBu