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Caviar

The Strange History and Uncertain Future of the World's Most Coveted Delicacy

by Inga Saffron ...

In the tradition of Cod and Olives: a fascinating journey into the hidden history, culture, and commerce of caviar.Once merely a substitute for meat during religious fasts, today caviar is an icon of luxury and wealth. In Caviar, Inga Saffron tells, for the first time, the story of how the virgin eggs of the prehistoric-looking, bottom-feeding sturgeon were transformed from a humble peasant food ... Read more

Was $7.99 CAD Now $6.99 CAD

In the tradition of Cod and Olives: a fascinating journey into the hidden history, culture, and commerce of caviar.Once merely a substitute for meat during religious fasts, today caviar is an icon of luxury and wealth. In Caviar, Inga Saffron tells, for the first time, the story of how the virgin eggs of the prehistoric-looking, bottom-feeding sturgeon were transformed from a humble peasant food
... Read more
Becoming Philadelphia

How an Old American City Made Itself New Again

by Inga Saffron ...

Once dismissed as a rusting industrial has-been—the “Next Detroit”—Philadelphia has enjoyed an astonishing comeback in the 21st century. Over the past two decades, Inga Saffron has served as the premier chronicler of the city’s physical transformation as it emerged from a half century of decline. Through her Pulitzer Prize-winning columns on architecture and urbanism in the Philadelphia Inquirer, ... Read more

$32.99 CAD

Once dismissed as a rusting industrial has-been—the “Next Detroit”—Philadelphia has enjoyed an astonishing comeback in the 21st century. Over the past two decades, Inga Saffron has served as the premier chronicler of the city’s physical transformation as it emerged from a half century of decline. Through her Pulitzer Prize-winning columns on architecture and urbanism in the Philadelphia Inquirer,
... Read more

Cooked

A Natural History of Transformation

by Michael Pollan ...

**Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, How to Change Your Mind, and This is Your Mind on Plants explores the previously uncharted territory of his own kitchen in Cooked."Having described what's wrong with American food in his best-selling The Omnivore's Dilemma (2006), New York Times contributor Pollan delivers a more optimistic but equally fascinating ... Read more

$15.99 CAD

Also available as: Audiobook

**Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, How to Change Your Mind, and This is Your Mind on Plants explores the previously uncharted territory of his own kitchen in Cooked."Having described what's wrong with American food in his best-selling The Omnivore's Dilemma (2006), New York Times contributor Pollan delivers a more optimistic but equally fascinating
... Read more

Also available as: Audiobook
Bitters

A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas

by Brad Thomas Parsons ...

Gone are the days when a lonely bottle of Angostura bitters held court behind the bar. A cocktail renaissance has swept across the country, inspiring in bartenders and their thirsty patrons a new fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have as rich a history or serve as fundamental a role in our beverage heritage ... Read more

$6.99 CAD

Also available as: Audiobook

Gone are the days when a lonely bottle of Angostura bitters held court behind the bar. A cocktail renaissance has swept across the country, inspiring in bartenders and their thirsty patrons a new fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have as rich a history or serve as fundamental a role in our beverage heritage
... Read more

Also available as: Audiobook
What Caesar did for My Salad

by Albert Jack ...

From the international bestselling author of Red Herrings and White Elephants, Pop Goes the Weasel & They Laughed at Galileo.Did you know that the Cornish pasty was invented to protect tin miners from arsenic poisoning, or that the word 'salary' comes from Roman soldiers being paid their wages in salt? Why do we eat goose (or turkey) at Christmas?Is the Scotch egg actually from Scotland and what ... Read more

$4.99 CAD or Free with Kobo Plus

From the international bestselling author of Red Herrings and White Elephants, Pop Goes the Weasel & They Laughed at Galileo.Did you know that the Cornish pasty was invented to protect tin miners from arsenic poisoning, or that the word 'salary' comes from Roman soldiers being paid their wages in salt? Why do we eat goose (or turkey) at Christmas?Is the Scotch egg actually from Scotland and what
... Read more
Cook's Journey to Japan

100 Homestyle Recipes from Japanese Kitchens

by Sarah Marx Feldner ...

Cook delicious and authentic Japanese meals in the comfort of your own home with this easy-to-use homestyle Japanese cookbook!At twenty-eight years of age, Sarah Marx Feldner quit her job, sold her house, and moved to Japan to pursue her passion for Japanese food and cooking. A Cook's Journey to Japan is the result of her adventures traveling throughout Japan, sampling home-cooked meals and ... Read more

$6.99 CAD

Cook delicious and authentic Japanese meals in the comfort of your own home with this easy-to-use homestyle Japanese cookbook!At twenty-eight years of age, Sarah Marx Feldner quit her job, sold her house, and moved to Japan to pursue her passion for Japanese food and cooking. A Cook's Journey to Japan is the result of her adventures traveling throughout Japan, sampling home-cooked meals and
... Read more
Eat the City

A Tale of the Fishers, Foragers, Butchers, Farmers, Poultry Minders, Sugar Refiners, Cane Cutters, Beekeepers, Winemakers, and Brewers Who Built New York

by Robin Shulman ...

New York is not a city for growing and manufacturing food. It’s a money and real estate city, with less naked earth and industry than high-rise glass and concrete. Yet in this intimate, visceral, and beautifully written book, Robin Shulman introduces the people of New York City - both past and present - who do grow vegetables, butcher meat, fish local waters, cut and refine sugar, keep bees for ... Read more

$6.99 CAD

New York is not a city for growing and manufacturing food. It’s a money and real estate city, with less naked earth and industry than high-rise glass and concrete. Yet in this intimate, visceral, and beautifully written book, Robin Shulman introduces the people of New York City - both past and present - who do grow vegetables, butcher meat, fish local waters, cut and refine sugar, keep bees for
... Read more
The Taste of Sweet

Our Complicated Love Affair with Our Favorite Treats

by Joanne Chen ...

Dismissed as déclassé by gourmands, blamed for the scourge of obesity, and yet loved by all, the taste of sweet has long been at the center of both controversy and celebration. For anyone who has ever felt conflicted about a cupcake, this is a book to sink your teeth into. In The Taste of Sweet, unabashed dessert lover Joanne Chen takes us on an unexpected adventure into the nature of a taste you ... Read more

$10.99 CAD

Dismissed as déclassé by gourmands, blamed for the scourge of obesity, and yet loved by all, the taste of sweet has long been at the center of both controversy and celebration. For anyone who has ever felt conflicted about a cupcake, this is a book to sink your teeth into. In The Taste of Sweet, unabashed dessert lover Joanne Chen takes us on an unexpected adventure into the nature of a taste you
... Read more
But First, Champagne

A Modern Guide to the World's Favorite Wine

by David White, John Trinidad ...

Both the region of Champagne and its wines have always been associated with prestige and luxury. Knowledgeable wine enthusiasts have long discussed top Champagnes with the same reverence they reserve for the finest wines of Bordeaux and Burgundy. But everyday Americans usually keep Champagne way back on the high shelf. It’s for big celebrations, send-offs, and wedding toasts and, more often than ... Read more

$29.99 CAD

Both the region of Champagne and its wines have always been associated with prestige and luxury. Knowledgeable wine enthusiasts have long discussed top Champagnes with the same reverence they reserve for the finest wines of Bordeaux and Burgundy. But everyday Americans usually keep Champagne way back on the high shelf. It’s for big celebrations, send-offs, and wedding toasts and, more often than
... Read more
Healthy Breakfast

by Albert Jack ...

From the bestselling author of Red Herrings & White Elephants, Shaggy Dogs, Pop Goes the Weasel, What Caesar did for My Salad and many more....Food is just as entitled to a proper history as castles, wars, kings, queens, art, literature and the bubonic plague. But the book world is now so saturated by celebrity chefs trying to show the working man how to rub garlic on a ciabatta or break lime ... Read more

$3.99 CAD or Free with Kobo Plus

From the bestselling author of Red Herrings & White Elephants, Shaggy Dogs, Pop Goes the Weasel, What Caesar did for My Salad and many more....Food is just as entitled to a proper history as castles, wars, kings, queens, art, literature and the bubonic plague. But the book world is now so saturated by celebrity chefs trying to show the working man how to rub garlic on a ciabatta or break lime
... Read more
Let the Meatballs Rest

And Other Stories About Food and Culture

by Massimo Montanari ...

Translated by Beth Archer Brombert ...

Series series Arts and Traditions of the Table: Perspectives on Culinary History
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 ... Read more

$27.99 CAD

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
... Read more
A Shilling Cookery for the People

by Alexis Soyer, Sharon Hart, Paul Allen ...

Series Book 1 - Allen's Upper Canada Sundries
Alexis Soyer (1810 - 1858) was a French chef who became the most celebrated cook in Victorian England. He also tried to alleviate suffering of the Irish poor in the Great Irish Famine and improve the food provided to British soldiers in the Crimean War. Soyer was born at Meaux-en-Brie in France. During the Trois Glorieuses revolution in 1830, Soyer fled to England and joined the London household ... Read more

$6.99 CAD

Alexis Soyer (1810 - 1858) was a French chef who became the most celebrated cook in Victorian England. He also tried to alleviate suffering of the Irish poor in the Great Irish Famine and improve the food provided to British soldiers in the Crimean War. Soyer was born at Meaux-en-Brie in France. During the Trois Glorieuses revolution in 1830, Soyer fled to England and joined the London household
... Read more

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“inga saffron”

Caviar

Becoming Philadelphia

People who read these also enjoyed

Cooked

Bitters

What Caesar did for My Salad

Cook's Journey to Japan

Eat the City

The Taste of Sweet

But First, Champagne

Healthy Breakfast

Let the Meatballs Rest

A Shilling Cookery for the People

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