A multigenerational memoir by a food writer captures the flavors of the mid-20th-century Soviet experience, tracing her upbringing by an anti-Soviet mother, her witness to the political events that led to the empire's collapse and the parallel food universes of her life that evinced both simple and sumptuous fare.
A debut cookbook by the popular host of Cooking for Real and Home Made in America with Sunny Anderson shares 125 simple recipes for classic American fare that build on store-bought shortcuts and affordable, easy-to-find ingredients, in a volume that includes stories from her childhood and years as an Air Force military reporter. Original.
A sumptuous primer on the seasonal cuisine of Iran features dozens of recipes for traditional and modern dishes, demystifying unfamiliar ingredients while sharing healthy adaptations of such classic favorites as Jeweled Rice, Pomegranate Soup and Saffron Ice Cream. 10,000 first printing.
Collects entries from the author's weekly food column in North Dakota's Grand Forks Herald in which she reviews restaurants in and around the city and documents the shift in American dining over recent decades.
Instant noodles are one of the most remarkable industrial foods ever invented; the co-authors explore the history, manufacturing, marketing and consumption of the popular convenience food.
Wayne Curtis traces the history of America from the perspective of 10 different cocktails, discussing the role of rum in the New World, from the colonial period to present day, in a study that blends pop culture, historical trivia and libation lore.
The Black Sesame Kitchen Beijing cooking school instructor traces her Silk Road investigation into regional culinary history and tradition, a journey marked by her visits to private kitchens where she bonded and ate with women from a diverse array of cultures.
In this cookbook from America's Test Kitchen, editors and test cooks walk you step-by-step through more than 100 of their favorite D.I.Y. kitchen projects. They show why everything from ketchup to prosciutto turn out better when you do it yourself.
The author of the best-selling Driving Mr. Albert recounts his visit to the medieval Castilian village of Guzman as part of a decade-long effort to taste the world's finest cheese, an encounter that involved him in long-held regional secrets and the story of a heartbroken genius cheese-maker.
First published in 1930 and created by a utopian gourmand and winemaker who, for years, worked to systematically remove meat from classic Italian dishes, this massive collection features more than 1,000 vegetarian recipes from Italy and the Mediterranean.