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In the late nineteenth and early twentieth centuries, working-class Americans had eating habits that were distinctly shaped by jobs, families, neighborhoods, and the tools, …
How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy …
Celebrated food scholar Darra Goldstein takes readers on a vivid tour of history and culture through Russian cuisine. The Kingdom of Rye unearths the foods and flavors of the …
Offers a fascinating look into the kitchens of a long-ago culture that continues to exert its influence today, in the style now identified with California cuisine and Mexican …
Divided Spirits tells the stories of tequila and mezcal, two of Mexico's most iconic products. In doing so, the book illustrates how neoliberalism influences the production, …
Camembert--delectably fragrant, creamy-centered, neatly boxed--is the most popular and most famous French cheese. Originally made by hand in the Norman countryside, it is now …
This book explores the origins and significance of the French concept of terroir, demonstrating that the way the French eat their food and drink their wine today derives from a …
Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati - pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread. This beautiful …