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Showing 1 - 12 of 12 results for “silvano serventi”
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  • Pasta

    The Story of a Universal Food

    by Silvano Serventi, Françoise Sabban ...
    Translated by Antony Shugaar ...
    Series series Arts and Traditions of the Table: Perspectives on Culinary History
    Ranging from the imperial palaces of ancient China and the bakeries of fourteenth-century Genoa and Naples all the way to the restaurant kitchens of today, Pasta tells a story that will forever change the way you look at your next plate of vermicelli. Pasta has become a ubiquitous food, present in regional diets around the world and available in a host of shapes, sizes, textures, and tastes. Yet, ... Read more

    $43.99 CAD

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  • A Thyme and Place

    Medieval Feasts and Recipes for the Modern Table

    by Lisa Graves, Tricia Cohen ...
    Revive your inner period cook and master the art of gode cookery with thirty-five recipes celebrating festivals throughout the year!Fancy a leap back in time to the kitchens in the Middle Ages, where cauldrons bubbled over hearths, whole oxen were roasted over spits, and common cooking ingredients included verjuice, barley, peafowl, frumenty, and elder flowers? You, too, can learn the art of gode ... Read more

    $16.99 CAD

  • Everything in Its Place

    The Power of Mise-En-Place to Organize Your Life, Work, and Mind

    by Dan Charnas ...
    An organizational book inspired by the culinary world: how to take the principles of mise-en-place out of your kitchen and into your life.Every day, chefs across the globe churn out enormous amounts of high-quality work with efficiency using a system called mise-en-place—a French culinary term that means “putting in place” and signifies an entire lifestyle of readiness and engagement. In ... Read more

    $10.99 CAD

  • Aromas of Aleppo

    The Legendary Cuisine of Syrian Jews

    by Poopa Dweck ...
    When the Aleppian Jewish community migrated from the ancient city of Aleppo in historic Syria and settled in New York and Latin American cities in the early 20th century, it brought its rich cuisine and vibrant culture. Most Syrian recipes and traditions, however, were not written down and existed only in the minds of older generations. Poopa Dweck, a first generation Syrian–Jewish American, has ... Read more

    $23.99 CAD or Free with Kobo Plus

  • The Hamburger: A History

    by Josh Ozersky ...
    What do Americans think of when they think of the hamburger? A robust, succulent spheroid of fresh ground beef, the birthright of red-blooded citizens? Or a Styrofoam-shrouded Big Mac, mass-produced to industrial specifications and served by wage slaves to an obese, brainwashed population? Is it cooking or commodity? An icon of freedom or the quintessence of conformity? This fast-pac... ... Read more

    $15.39 CAD

  • James Beard's American Cookery

    by James Beard ...
    The classic, must-have American cookbook from one of our greatest authorities on food."The beauty of this book is that it allows you…to experience firsthand what made James Beard special and unique. His voice can be heard through his no-nonsense recipes and the choices he made that celebrated even simple, humble dishes for what they were: good food." —Tom Colicchio, 2010 James Beard Foundation ... Read more

    $17.59 CAD

  • Bread

    A Global History

    by William Rubel ...
    Series Book 22 - Edible
    What food is more basic, more essential and more universal than bread? Common to the diets of both rich and poor, bread is one of our oldest foods. Loaves and rolls have been found in ancient Egyptian tombs, and excavated from ovens in Pompeii that were buried when Vesuvius erupted in AD 79. From the sixteenth-century English peasants' bread made with pea flour and rye, to the grain-wasting, pure ... Read more

    $19.19 CAD

  • Drink More Whiskey

    Everything You Need to Know About Your New Favorite Drink

    by Daniel Yaffe ...
    This smart guide to whiskey introduces a new generation of would-be connoisseurs to the hottest new-again spirit. And with upstart distillers reviving varieties like white dog (moonshine to prohibition-era folks), now is the best time to start learning about it. Drink More Whiskey is the reference for those want to discover the provenance, styles, differences in quality, and ideal uses of whiskey ... Read more

    $15.99 CAD

  • Apple

    A Global History

    by Erika Janik ...
    Series Book 21 - RB-Edible
    Gravenstein. Coe’s Golden Drop. Mendocino Cox. The names sound like something from the imagination of Tolkien or perhaps the ingredients in a dubious magical potion rather than what they are—varieties of apples. But as befits their enchanting names, apples have transfixed and beguiled humans for thousands of years.Apple: A Global History explores the cultural and culinary importance of a fruit ... Read more

    $22.19 CAD

  • The Cook Not Mad

    Or, Rational Cookery

    by The Cookbook ...
    Series series American Antiquarian Cookbook Collection
    Published in 1830 in North America, this volume in the American Antiquarian Cookbook Collection stresses American cooking over European cuisine.Within a year of its publication in the United States, The Cook Not Mad was also published in Canada and thus became Canada's first printed cookbook. In contrast to some of the larger encyclopedic cookbook collections of the day, The Cook Not Mad provides ... Read more

    $15.19 CAD or Free with Kobo Plus

  • 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

  • The Ballymaloe Cookbook, revised and updated 50-year anniversary edition

    Classic recipes from Myrtle Allen's award-winning restaurant at Ballymaloe House

    by Myrtle Allen ...
    First published in 1977, The Ballymaloe Cookbook espouses a food philosophy rare for its time, but now so prevalent that this revised and updated edition shows just what an impact Myrtle Allen has made. With classic, simple recipes, The Ballymaloe Cookbook is the ultimate kitchen cookery manual, packed with priceless tips from a true master chef, such as 'how to get a carrot to taste like a carrot ... Read more

    $16.39 CAD or Free with Kobo Plus