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Language: en
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Pages: 304
Type: BOOK - Published: 2016-12-06 - Publisher: Simon and Schuster
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. T
Language: en
Pages: 260
Pages: 260
Type: BOOK - Published: 1980 - Publisher:
Language: en
Pages: 346
Pages: 346
Type: BOOK - Published: 2013-09-10 - Publisher: Basic Books (AZ)
We are what we eat, as the saying goes, but we are also how we eat, and when, and where. Our eating habits reveal as much about our society as the food on our p
Language: en
Pages: 325
Pages: 325
Type: BOOK - Published: 2009-04-21 - Publisher: Simon and Schuster
Born in New Delhi, raised in the Middle East, and living in Washington, D.C., acclaimed food writer Monica Bhide is the perfect representative of the new genera
Language: en
Pages: 938
Pages: 938
Type: BOOK - Published: 2008-09-16 - Publisher: Little, Brown
Widely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based on t