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« lisa stoffer »

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  • Repast

    Dining Out at the Dawn of the New American Century, 1900-1910

    par Lisa Stoffer, Michael Lesy, Ph.D. ...
    What we ate, how we ate, and how eating changed during America’s first real food revolution, 1900–1910.Before Julia Child introduced the American housewife to France’s cuisine bourgeoise, before Alice Waters built her Berkeley shrine to local food, before Wolfgang Puck added Asian flavors to classical dishes and caviar to pizza, the restaurateurs and entrepreneurs of the early twentieth century ... En savoir plus

    $20.99 CAD

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  • Consider the Fork

    A History of How We Cook and Eat

    par Bee Wilson ...
    Award-winning food writer Bee Wilson’s secret history of kitchens, showing how new technologies—from the fork to the microwave and beyond—have fundamentally shaped how and what we eat.**“Like having a long dinner table discussion with a fascinating friend ... A pure joy to read.” —**Los Angeles Times**"Delightful ... [An] ebulliently written and unobtrusively learned survey." -**Harper's ... En savoir plus

    $20.99 CAD

    Aussi disponible en : Livre audio

    Aussi disponible en : Livre audio

  • Bitters

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

    par 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 ... En savoir plus

    $6.99 CAD

    Aussi disponible en : Livre audio

    Aussi disponible en : Livre audio

  • Everything in Its Place

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

    par 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 ... En savoir plus

    $10.99 CAD

  • A Taste of Love – The Memoirs of Bohemian Irish Food Writer Theodora FitzGibbon

    Adventures in Food, Culture and Love

    par Theodora FitzGibbon ...
    Discover the many lives of free-spirited and much-loved Irish Times cookery writer Theodora FitzGibbon 'I have starved in some of the most beautiful places in the world …' The Irish Times food writer Theodora FitzGibbon lived a life filled to the brim. Born in London in 1916, her appetite for love, pleasure, good food and adventure took her all over the globe until she died, in Dublin, in 1991. A ... En savoir plus

    $2.99 CAD ou Gratuit avec Kobo Plus

  • Ten Restaurants That Changed America

    par Paul Freedman ...
    Finalist for the IACP Cookbook AwardA Washington Post Notable Book of the YearA Smithsonian Best Food Book of the YearLonglisted for the Art of Eating PrizeFeaturing a new chapter on ten restaurants changing America today, a “fascinating . . . sweep through centuries of food culture” (Washington Post).Combining an historian’s rigor with a food enthusiast’s palate, Paul Freedman’s seminal and h... ... En savoir plus

    $24.99 CAD

    Aussi disponible en : Livre audio

    Aussi disponible en : Livre audio

  • Caviar

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

    par 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 ... En savoir plus

    Prix courant $7.99 CAD Maintenant $6.99 CAD

  • Healthy Breakfast

    par 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 ... En savoir plus

    $3.99 CAD ou Gratuit avec Kobo Plus

  • A Shilling Cookery for the People

    par Alexis Soyer, Sharon Hart, Paul Allen ...
    Collections Livre 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 ... En savoir plus

    $6.99 CAD

  • But First, Champagne

    A Modern Guide to the World's Favorite Wine

    par 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 ... En savoir plus

    $29.99 CAD

  • Let the Meatballs Rest

    And Other Stories About Food and Culture

    par Massimo Montanari ...
    Traduit par Beth Archer Brombert ...
    Collections 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 ... En savoir plus

    $27.99 CAD

  • Food City: Four Centuries of Food-Making in New York

    par Joy Santlofer ...
    A 2017 James Beard Award Nominee: From the breweries of New Amsterdam to Brooklyn’s Sweet’n Low, a vibrant account of four centuries of food production in New York City.New York is hailed as one of the world’s “food capitals,” but the history of food-making in the city has been mostly lost. Since the establishment of the first Dutch brewery, the commerce and culture of food enriched New York and ... En savoir plus

    $29.59 CAD