लेखक: Gary Allen

Sauces Reconsidered: Apres Escoffier replaces the traditional French hierarchy of sauces with a modern version based on the sauces’ physical properties. While itis not a traditional cookbook, it does …

The business of food and drink is for better and worse the business of our nation and our planet, and to most consumers how it works remains largely a mystery. This encyclopedia takes readers as cons …

The Resource Guide for Food Writers represents the first comprehensive listing of resources for food writers and culinary enthusiasts. A feast for all who love food, it is both a research tool for fi …

The Resource Guide for Food Writers represents the first comprehensive listing of resources for food writers and culinary enthusiasts. A feast for all who love food, it is both a research tool for fi …

The foodie’s ultimate herbal encyclopedia Created as the ideal reference for anyone with a serious interest in cooking with herbs, spices, or related plant materials, The Herbalist in the Kitchen is …

When you get right down to it, taking the intestine of an animal and stuffing it with the ground meat of that animal doesn’t really seem all that intuitive an approach to food preparation. But, as Ga …

Salsa and guacamole wouldn’t be the same without cilantro, and you can’t make pizza without oregano or a mojito without mint. You can use peppermint to settle an upset stomach, ease arthritis pain wi …

“This is poetry that goes for the jugular. Allen’s poetry is marked by its potent, dynamic syntax, and also by his storyteller’s sensibility. Skillfully crafted in their shifting perspectives, there …