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Culinary Tourism

by Lucy M. Long ...

Series series Material Worlds
"Well-researched and original" essays on the intersection between food and adventure ( Publishers Weekly).Culinary Tourism is the first book to consider food as both a destination and a means for tourism. The book's contributors examine the many intersections of food, culture, and tourism in public and commercial contexts, in private and domestic settings, and around the world.The contributors ... Read more

$12.99 USD or Free with Kobo Plus

"Well-researched and original" essays on the intersection between food and adventure ( Publishers Weekly).Culinary Tourism is the first book to consider food as both a destination and a means for tourism. The book's contributors examine the many intersections of food, culture, and tourism in public and commercial contexts, in private and domestic settings, and around the world.The contributors
... Read more

What Einstein Told His Cook: Kitchen Science Explained

Kitchen Science Explained

by Robert L. Wolke ...

"Like having a scientist at your side to answer your questions in plain, non-technical language."—Science NewsWhy is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In What Einstein Told His Cook, University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist ... Read more

$12.39 USD

"Like having a scientist at your side to answer your questions in plain, non-technical language."—Science NewsWhy is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In What Einstein Told His Cook, University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist
... Read more
Gumbo Tales

Finding My Place at the New Orleans Table

by Sara Roahen ...

“Makes you want to spend a week—immediately—in New Orleans.” —Jeffrey A. Trachtenberg, Wall Street JournalA cocktail is more than a segue to dinner when it’s a Sazerac, an anise-laced drink of rye whiskey and bitters indigenous to New Orleans. For Wisconsin native Sara Roahen, a Sazerac is also a fine accompaniment to raw oysters, a looking glass into the cocktail culture of her own family—and one ... Read more

$12.39 USD

“Makes you want to spend a week—immediately—in New Orleans.” —Jeffrey A. Trachtenberg, Wall Street JournalA cocktail is more than a segue to dinner when it’s a Sazerac, an anise-laced drink of rye whiskey and bitters indigenous to New Orleans. For Wisconsin native Sara Roahen, a Sazerac is also a fine accompaniment to raw oysters, a looking glass into the cocktail culture of her own family—and one
... Read more
Hallelujah! The Welcome Table

A Lifetime of Memories with Recipes

by Maya Angelou ...

Throughout Maya Angelou’s life, from her childhood in Stamps, Arkansas, to her world travels as a bestselling writer, good food has played a central role. Preparing and enjoying homemade meals provides a sense of purpose and calm, accomplishment and connection. Now in Hallelujah! The Welcome Table, Angelou shares memories pithy and poignant—and the recipes that helped to make them both indelible ... Read more

$10.99 USD

Also available as: Audiobook

Throughout Maya Angelou’s life, from her childhood in Stamps, Arkansas, to her world travels as a bestselling writer, good food has played a central role. Preparing and enjoying homemade meals provides a sense of purpose and calm, accomplishment and connection. Now in Hallelujah! The Welcome Table, Angelou shares memories pithy and poignant—and the recipes that helped to make them both indelible
... 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

$3.99 USD 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
Best Food Writing 2010

by Holly Hughes ...

A new edition of the authoritative and appealing anthology, comprised of the finest culinary prose from the past year's books, magazines, newspapers, newsletters, and Web sites. With food writing and blogging on the rise, there's no shortage of treats on the buffet to choose from, including selections from both established food writers and new stars on everything from noted gastronomes to how to ... Read more

$12.99 USD

A new edition of the authoritative and appealing anthology, comprised of the finest culinary prose from the past year's books, magazines, newspapers, newsletters, and Web sites. With food writing and blogging on the rise, there's no shortage of treats on the buffet to choose from, including selections from both established food writers and new stars on everything from noted gastronomes to how to
... Read more
Growing a Farmer

How I Learned to Live Off the Land

by Kurt Timmermeister ...

"Charming . . . . [Kurt Timmermeister] narrates his personal journey with an open, straightforward spirit." —Wall Street JournalWhen he purchased four acres of land on Vashon Island, Kurt Timmermeister was only looking for an affordable home near the restaurants he ran in Seattle. But as he slowly settled into his new property, he became awakened to the connection between what he ate and where it ... Read more

$11.69 USD

"Charming . . . . [Kurt Timmermeister] narrates his personal journey with an open, straightforward spirit." —Wall Street JournalWhen he purchased four acres of land on Vashon Island, Kurt Timmermeister was only looking for an affordable home near the restaurants he ran in Seattle. But as he slowly settled into his new property, he became awakened to the connection between what he ate and where it
... Read more
Mangoes & Curry Leaves

Culinary Travels Through the Great Subcontinent

by Jeffrey Alford, Naomi Duguid ...

The award-winning authors take on Indian cuisine and more with “a breathtakingrange of recipes . . . so fascinating it renders one virtually speechless” (Quill & Quire).For this companion volume to the award-winning Hot Sour Salty Sweet, Jeffrey Alford and Naomi Duguid travel west from Southeast Asia to that vast landmass the colonial British called the Indian Subcontinent. It includes not just ... Read more

$12.99 USD or Free with Kobo Plus

The award-winning authors take on Indian cuisine and more with “a breathtakingrange of recipes . . . so fascinating it renders one virtually speechless” (Quill & Quire).For this companion volume to the award-winning Hot Sour Salty Sweet, Jeffrey Alford and Naomi Duguid travel west from Southeast Asia to that vast landmass the colonial British called the Indian Subcontinent. It includes not just
... Read more
The Wisdom of the Chinese Kitchen

Classic Family Recipes for Celebration and Healing

by Alan Richardson, Grace Young ...

The Wisdom of the Chinese Kitchen, with its 150 recipes culled from a lifetime of family meals and culinary instruction, is much more than a cookbook.The Wisdom of the Chinese Kitchen is a daughter's tribute—a collection of personal memories of the philosophy and superstitions behind culinary traditions that have been passed down through her Cantonese family, in which each ingredient has its own ... Read more

$19.99 USD

The Wisdom of the Chinese Kitchen, with its 150 recipes culled from a lifetime of family meals and culinary instruction, is much more than a cookbook.The Wisdom of the Chinese Kitchen is a daughter's tribute—a collection of personal memories of the philosophy and superstitions behind culinary traditions that have been passed down through her Cantonese family, in which each ingredient has its own
... Read more
The Wild Vine

A Forgotten Grape and the Untold Story of American Wine

by Todd Kliman ...

A rich romp through untold American history featuring fabulous characters, The Wild Vine is the tale of a little-known American grape that rocked the fine-wine world of the nineteenth century and is poised to do so again today.Author Todd Kliman sets out on an epic quest to unravel the mystery behind Norton, a grape used to make a Missouri wine that claimed a prestigious gold medal at an ... Read more

$4.99 USD

A rich romp through untold American history featuring fabulous characters, The Wild Vine is the tale of a little-known American grape that rocked the fine-wine world of the nineteenth century and is poised to do so again today.Author Todd Kliman sets out on an epic quest to unravel the mystery behind Norton, a grape used to make a Missouri wine that claimed a prestigious gold medal at an
... Read more
Comfort Food for Breakups

The Memoir of a Hungry Girl

by Marusya Bociurkiw ...

Marusya is a writer and filmmaker, and currently teaches media and popular culture in Toronto, Canada. She has previously published three titles, this is her first nonfiction book. ... Read more

$13.09 USD or Free with Kobo Plus

Marusya is a writer and filmmaker, and currently teaches media and popular culture in Toronto, Canada. She has previously published three titles, this is her first nonfiction book.
... Read more
A Super Upsetting Cookbook About Sandwiches

by Tyler Kord ...

“Tyler and his approach to sandwiches are equal parts clever, hilarious, and deeply dirty (in all the right ways). I’m obsessed with the never-ending possibility of what a sandwich can be, and so I’m a supreme fan girl of everything that Tyler and his crazy mind inserts between these pages and two pieces of bread.” —Christina TosiKnown genius and broccoli savant Tyler Kord is chef-owner of the ... Read more

Was $6.99 USD Now $5.99 USD

“Tyler and his approach to sandwiches are equal parts clever, hilarious, and deeply dirty (in all the right ways). I’m obsessed with the never-ending possibility of what a sandwich can be, and so I’m a supreme fan girl of everything that Tyler and his crazy mind inserts between these pages and two pieces of bread.” —Christina TosiKnown genius and broccoli savant Tyler Kord is chef-owner of the
... Read more

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Culinary Tourism

People who read this also enjoyed

What Einstein Told His Cook: Kitchen Science Explained

Gumbo Tales

Hallelujah! The Welcome Table

What Caesar did for My Salad

Best Food Writing 2010

Growing a Farmer

Mangoes & Curry Leaves

The Wisdom of the Chinese Kitchen

The Wild Vine

Comfort Food for Breakups

A Super Upsetting Cookbook About Sandwiches

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