Skip to main content
Search Button
Librairie Kobo Canada Cartes cadeau Aide

Kobo Rakuten

Ma liste d'envies

Panier

Vous profitez des avantages réservés aux VIP !

Article(s) non disponible(s) à la vente
Veuillez vérifier votre panier. Vous pouvez supprimer le ou les articles qui ne sont pas disponibles maintenant ou nous les supprimerons automatiquement au moment du règlement de la commande.
articlesarticle
articlesarticle

Recommandé pour vous

Loading...


« robin shulman »

1-12 sur 12 résultats pour « robin shulman »
Skip side bar filters

  • 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

    par 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 ... En savoir plus

    $6.99 CAD

Les lecteurs de ce roman ont aussi aimé

  • Cooked

    A Natural History of Transformation

    par 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 ... En savoir plus

    $15.99 CAD

    Aussi disponible en : Livre audio

    Aussi disponible en : Livre audio

  • Butter

    A Rich History

    par Elaine Khosrova ...
    "Intimate and far-reaching . . . Khosrova's ambitious project is a successful, fascinating account of a common dairy product" ( Publishers Weekly).It's a culinary catalyst, an agent of change, a gastronomic rock star. Ubiquitous in the world's most fabulous cuisines, butter is boss. Here, it finally gets its due.After traveling across three continents to stalk the modern story of butter, award ... En savoir plus

    $17.59 CAD

  • The United States of Arugula

    The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution

    par David Kamp ...
    The wickedly entertaining, hunger-inducing, behind-the-scenes story of the revolution in American food that has made exotic ingredients, celebrity chefs, rarefied cooking tools, and destination restaurants familiar aspects of our everyday lives.Amazingly enough, just twenty years ago eating sushi was a daring novelty and many Americans had never even heard of salsa. Today, we don't bat an eye at a ... En savoir plus

    Prix courant $14.99 CAD Maintenant $8.99 CAD

  • What Caesar did for My Salad

    par 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 ... En savoir plus

    $4.99 CAD ou Gratuit avec Kobo Plus

  • Cook's Journey to Japan

    100 Homestyle Recipes from Japanese Kitchens

    par 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 ... En savoir plus

    $6.99 CAD

  • 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

  • Eating Words

    A Norton Anthology of Food Writing

    Modifié par Sandra M. Gilbert, Roger J. Porter ...
    “Food writing spans centuries and philosophies. . . . At long last there’s a Norton Anthology with all the most important works.”—EaterEdited by influential literary critic Sandra M. Gilbert and award-winning restaurant critic and professor of English Roger Porter, Eating Words gathers food writing of literary distinction and vast historical sweep into one groundbreaking volume. Beginning with the ... En savoir plus

    $24.99 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

  • 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

  • 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

  • Food and the City

    New York's Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and Why They Do It

    par Ina Yalof ...
    A behind-the-scenes tour of New York City’s dynamic food culture, as told through the voices of the chefs, line cooks, restaurateurs, waiters, and street vendors who have made this industry their lives.“A must-read — both for those who live and dine in NYC and those who dream of doing so.” —Bustle“[A] compelling volume by a writer whose beat is not food . . . with plenty of opinions to savor.” ... En savoir plus

    $6.99 CAD