The Gallery of Regrettable Food
James Lileks Crown Crown
WARNING: This is not a cookbook. You'll find no tongue-tempting treats within -- unless, of course, you consider Boiled Cow Elbow with Plaid Sauce to be your idea of a tasty meal. No, The Gallery of Regrettable Food is a public service. Learn to...
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Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking
Julia Child Knopf Knopf
What would you give to see the notes Julia Child keeps in her handwritten loose-leaf kitchen reference guide? Your wish is granted! This clever little volume was inspired by Child's notebook, compiled from her own "trials, remedies, and errors." ...
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Roast Chicken And Other Stories
Simon Hopkinson Hyperion Hyperion
"Good cooking depends on two things: common sense and good taste." In England, no food writer’s star shines brighter than Simon Hopkinson’s, whose breakthrough Roast Chicken and Other Stories was voted the most useful cookbook ever by a panel...
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Cooking: The Quintessential Art (California Studies in Food and Culture)
Hervé This, Pierre Gagnaire University of California Press University of California Press
From its intriguing opening question--"How can we reasonably judge a meal?"--to its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost two centuries ago. Hervé This, a cofounder (with the late physicist Nicholas...
List Price: $27.50 
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Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue
Mike Mills, Amy Mills Tunnicliffe Rodale Books Rodale Books
A one-of-a-kind collection of recipes, photographs, and behind-the-scenes stories from legendary pitmaster Mike Mills.In this unique combination of cookbook, memoir, and travelogue, Mike Mills, the unrivalled king of barbecue, shares his passion...
List Price: $21.95 
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Alice Waters and Chez Panisse
Thomas McNamee Penguin (Non-Classics) Penguin (Non-Classics)
You can't tell the story of Chez Panisse, Berkeley's famed restaurant, without relating that of its diminutive founder, proprietor, and sometime chef, Alice Waters. This is what Thomas McNamee does most handily in his Alice Waters and Chez Panisse...
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Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood
Taras Grescoe Bloomsbury USA Bloomsbury USA
An eye-opening look at aquaculture that does for seafood what Fast Food Nation did for beef. Dividing his sensibilities between Epicureanism and ethics, Taras Grescoe set out on a nine-month, worldwide search for a delicious—and...
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The Story of Tea: A Cultural History and Drinking Guide
Mary Lou Heiss, Robert J. Heiss Ten Speed Press Ten Speed Press
Whether it's a delicate green tea from China or a bracing Assam black, a seemingly mild-mannered cup of tea represents a turbulent history of intrigue and conquest, tradition and revolution, East and West. In this sweeping tour through the...
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The True History of Chocolate, Second Edition
Sophie D. Coe, Michael D. Coe Thames & Hudson Thames & Hudson
The Coes, both anthropologists with a culinary bent, delve deeply into the history of their mouth-watering subject. The material on ancient cultures is particularly fascinating--did you know that the Maya used unsweetened liquid chocolate as...
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Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia
Jeffrey Alford, Naomi Duguid Artisan Artisan
The Mekong region, which extends south from China through Laos and Thailand to Cambodia and Vietnam, offers extraordinary food. Hot Sour Salty Sweet , which takes its name from the principal taste sensations of the region's cooking, provides an...
List Price: $45.00 
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