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$37.95
From country ham to coppa, bacon to bresaola
Prosciutto. Andouille. Country ham. The extraordinary rise in popularity of cured meats in recent years often overlooks the fact that the ancient pra... » Read more...
CHELSEA GREEN
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April 2017
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Upon order :
2 to 4 weeks
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$27.95
The largest edible fruit native to the United States tastes like a cross between a banana and a mango. It grows wild in twenty-six states, gracing Eastern forests each fall with sweet-smelling, tro... » Read more...
CHELSEA GREEN
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April 2017
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Upon order :
2 to 4 weeks
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$25.95
One of the oldest, most ubiquitous, and beloved cheeses in the world, the history of cheddar is a fascinating one. Over the years it has been transformed, from a painstakingly handmade wheel to a r... » Read more...
CHELSEA GREEN
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April 2017
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Upon order :
2 to 4 weeks
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$35.00
A beautifully written food memoir chronicling one woman’s journey from her rural Midwestern hometown to the intoxicating world of New York City fine dining—and back again—in search of her culinary ... » Read more...
CLARKSON POTTER
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May 2017
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Upon order :
2 to 4 weeks
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$47.00
At once practical and imaginative, a guide to serving food in style—at any kind of celebration
Venerated caterer Peter Callahan compiles his 30 plus years of entertaining experience for serving... » Read more...
CLARKSON POTTER
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August 2017
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Upon order :
2 to 4 weeks
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$22.95
On January 1, 2014, homebrewer and writer Derek Dellinger began a journey that would change nearly everything he thought he knew about fermented food and beverage—and as a beer expert, he knew a lo... » Read more...
OVERLOOK PRESS
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May 2017
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Upon order :
2 to 4 weeks
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$24.95
How did chicken achieve the culinary ubiquity it enjoys today? It’s hard to imagine, but there was a point in history, not terribly long ago, that individual people each consumed less than ten poun... » Read more...
PEGASUS BOOKS
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August 2017
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Upon order :
2 to 4 weeks
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$15.00
Britain's culinary Moses brings us the new foodie rules to live by, celebrating what and how we eat The Ten Commandments may have had a lot going for them, but they don't offer those of us located ... » Read more...
VIKING
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June 2017
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Upon order :
2 to 4 weeks
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$40.00
In this eclectic book of food history, Tom Nealon takes on such overlooked themes as carp and the Crusades, brown sauce and Byron, and chillies and cannibalism, and suggests that hunger and taste a... » Read more...
OVERLOOK PRESS
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March 2017
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Upon order :
2 to 4 weeks
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$24.95
A literary cookbook that celebrates food and poetry, two of life's essential ingredients.
In the same way that salt seasons ingredients to bring out their flavors, poetry seasons our lives; when... » Read more...
SHAMBHALA
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March 2017
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Upon order :
2 to 4 weeks
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