Kulinaria

Georgeanne Brennan moved to Provence in 1970, seeking a simpler life. She set off on her many adventures in Provencale cuisine by tracking down a herd of goats, a cool workshop, some rennet, and the lost art of making fresh goat cheese. From this first effort throughout her time in Provence, Brennan transformed from novice "fromagere" to renowned, James Beard Foundation Award-winning cookbook author and food writer.
"A Pig in Provence" is the story of how Georgeanne Brennan fell in love with Provence

"I want my wines to tell a good story. I want them natural and most of all, like my dear friends, I want them to speak the truth even if we argue," says Alice Feiring. Join her as she sets off on her one-woman crusade against the tyranny of homogenization, wine consultants, and, of course, the 100-point scoring system of a certain all-powerful wine writer. Traveling through the ancient vineyards of the Loire and Champagne, to Piedmont and Spain, she goes in search of authentic barolo, the last old-style

Lin-Liu gives a memorable and mouthwatering cook's tour of today's China as she progresses from entry-level lessons in an unheated local cooking school (with nary a measuring cup in si

Not so long ago, Italian food was regarded as a poor man's gruel--little more than pizza, macaroni with sauce, and red wines in a box. Here, John Mariani shows how the Italian immigrants to America created, through perseverance and sheer necessity, an Italian-American food culture, and how it became a global obsession. The book begins with the Greek, Roman, and Middle Eastern culinary traditions before the boot-shaped peninsula was even called "Italy," then takes readers on a journey through Europe and a

Martha Washington's recipes. Over five hundred classics dating from the Elizabethan and Jacobean times, are gathered in this family cookbook that captures the essence of early American folk culture. Handed down as a manuscript cookbook for generations, Martha Washington's Book of Cookery has been annotated by Karen Hess, a noted culinary historian and cook. "Amerian cookery is a tapestry of extraordinary complex design, reflecting out rich and varied ethnic origins, our New World produce, and our frontie

When did the custom of meals served at regular hours begin? At what time did humankind rise to the table and commence eating with individual plates and utensils? Since when have we begun to speak of "cuisine" and to judge our foods, their methods of preparation, and manner of consumption on social criteria of gastronomic merit? In this rich, illuminating book an array of authorities explore the history of food from prehistoric times to the present day.

In the process, they dispel many of the myths abo

For the sake of salt, Rome created a system of remuneration (from which we get the word "salary"), nomads domesticated the camel, the Low Countries revolted against their Spanish oppressors, and Gandhi marched against the tyranny of the British. Through the ages, salt has conferred status, preserved foods, and mingled in the blood, sweat, and tears of humanity. Today, chefs of haute cuisine covet it in its most exotic forms -- underground salt deposits, Hawaiian black lava salt, glittery African crystals

Italy, the country with a hundred cities and a thousand bell towers, is also the country with a hundred cuisines and a thousand recipes. Its great variety of culinary practices reflects a history long dominated by regionalism and political division, and has led to the common conception of Italian food as a mosaic of regional customs rather than a single tradition. Nonetheless, this magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian penins

This we can be sure of: when a restaurant in the western world is famous for its cooking, it is the tricolor flag that hangs above the stove, opined one French magazine, and this is by no means an isolated example of such crowing. Indeed, both linguistically and conceptually, the restaurant itself is a French creation. Why are the French recognized by themselves and others the world over as the most enlightened of eaters, as the great gourmets? Why did the passion for food -- gastronomy -- originate in F

Ranging from the imperial palaces of ancient China and the bakeries of fourteenth-century Genoa and Naples all the way to the restaurant kitchens of today, Pasta tells a story that will forever change the way you look at your next plate of vermicelli. Pasta has become a ubiquitous food, present in regional diets around the world and available in a host of shapes, sizes, textures, and tastes. Yet, although it has become a mass-produced commodity, it remains uniquely adaptable to innumerable recipes and in

Contemporary concerns about food such as those stemming from mad cow disease, salmonella, and other potential food-related dangers are hardly new-humans have long been wary of what they eat. Beyond the fundamental fear of hunger, societies have sought to protect themselves from rotten, impure, or unhealthy food. From the markets of medieval Europe to the slaughterhouses of twentieth-century Chicago, Madeleine Ferri?res traces the origins of present-day behavior toward what we eat as she explores the pani