Nấu ăn bếp quốc gia

The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of …

This book explores the origins and significance of the French concept of terroir, demonstrating that the way the French eat their food and drink their wine today derives from a cultural mythology tha …

This book has been written to give anyone wanting to enjoy blue crabs with family and friends a step-by-step instruction guide to a very exciting family meal and celebration. I have been blessed to b …

In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the …

Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researche …

Simple recipes, humorous anecdotes, and cartoon illustrations detail an African immigrant familys nomadic past. When Arthur Gardiner escaped the blood and mayhem of war-torn Africa thirty years ago a …

Current discussions of the ethics around alternative food movements–concepts such as ‘local, ‘ ‘organic, ‘ and ‘fair trade’–tend to focus on their growth and significance in advanced capitalist soc …

Contains over 600 German family recipes going back over two hundred years. These recipes have been translated, and the measurements have been converted to American weights and measures. Included is o …

For Chef Yoshio Saito, learning to cook traditional Japanese food at his mother’s side was a treasured part of his childhood. When she died when he was fourteen, he decided to honor her memory by lea …

From living on a farm and then a ranch in Wyoming I have a passion for good food and recipes. I also am immersed in the history and personal stories of the Volga Germans. All my grandparents came fro …