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Language: en
Pages: 293
Pages: 293
Type: BOOK - Published: 2011-10-11 - Publisher: Univ of California Press
A collection of more than 140 recipes from twenty-five years of "The Art of Eating" magazine, each with a note on its relevant cultural history or the particula
Language: en
Pages: 789
Pages: 789
Type: BOOK - Published: 2004-03-05 - Publisher: Houghton Mifflin Harcourt
A commemorative keepsake edition of the food writing classic is a compilation of many of the author's best writings and features an introductory tribute by Fish
Language: en
Pages: 749
Pages: 749
Type: BOOK - Published: 1983 - Publisher: Picador
RUTH REICHL "Mary Frances [Fisher] has the extraordinary ability to make the ordinary seem rich and wonderful. Her dignity comes from her absolute insistence on
Language: en
Pages: 715
Pages: 715
Type: BOOK - Published: 2014-05-06 - Publisher: Houghton Mifflin Harcourt
“Should be required reading for every cook. It defines in a sensual and beautiful way the vital relationship between food and culture.”—Alice Waters This
Language: en
Pages: 762
Pages: 762
Type: BOOK - Published: 2003-12-27 - Publisher: University of Toronto Press
First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of