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No two curries are the same. Curry asks why the dish is supposed to represent everything brown people eat, read, and do. Curry is a ...
Good food is the common ground shared by all of us, and immigration is fundamental to good food. In eighteen thoughtful and engaging essays and ...
'The divine scent of wood smoke and roasting pig finds you as soon as you make the turn onto South Lee Street . . . ' Michael Pollan wants ...
The Missing Ingredient is about what makes good food, and the first book to consider the intrinsic yet often forgotten role of time in creating ...
Knife is a love-letter to this essential culinary tool - its form, history and creation. The knife can be the most functional utensil or the most ...
He's a man on a mission - dedicated to weaning us from our entrenched and over-processed food habits, encouraging us to go for the purest ...
A must-have for every 21st-century foodie, this book gathers the best infographics of all things eating, drink-ing, and cooking. Whether it's the secrets of ...
Eat around the world with 650 of the world's best chefs. Wherever you are, youll never miss the best local diner for breakfast, the ...
`This is a book about Australian food, not the foods that European Australians cooked from ingredients they brought with them, but the flora and fauna ...
With "50 Foods," noted authority Edward Behr has created the definitive guide to the foods every food lover must know. A culinary "Baedeker, 50 Foods ...
After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain decided to tell all. From his first oyster in ...
Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography ...
Brillat - Savarin's unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825 ...
The white colonisers of Australia suffered from Alliumphobia, a fear of garlic. Local cooks didn't touch the stuff and it took centuries for that ...
