Food Writing
OXFORD COMPANION TO FOOD
Written by Davidson, Alan
Twenty years in the making, the first edition of this bestselling reference work appeared in 1999 to worldwide acclaim. Combining serious and meticulously researched facts with entertaining and witty commentary, it has been deemed unique by chefs and reviewers around the globe.
MEDIUM RAW
Written by Bourdain, Anthony
The instant New York Times bestseller and follow-up to Anthony Bourdain's blockbuster classic on the cooking life, Kitchen ConfidentialMedium Raw marks the return of the inimitable Anthony Bourdain, author of the blockbuster bestseller Kitchen Confidential and three-time Emmy Award-nominated host of No Reservations on TV's Travel Cha
KITCHEN CONFIDENTIAL
Written by Bourdain, Anthony
An updated and revised edition of Anthony Bourdain's mega-bestselling Kitchen Confidential, with new material from the original edition
ART OF EATING: 50TH ANNIVERSARY EDITION
Written by Fisher, M F K
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 appreciating life as it comes to her."
MEDIEVAL COOKBOOK
Written by Black, Maggie
This book takes the reader on a gastronomic journey through the Middle Ages, offering not only a collection of medieval recipes, but a social history of the time. The fifty recipes, drawn from the earliest English cookbooks of the fourteenth and fifteenth centuries, are presented in two formats: the original middle English version and one adapted and tested for the modern cook.
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