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This comprehensive volume of essays on culinary and other pleasures of life comes from the legendary and widely traveled writer “whose artful personal essays about food created a genre” (The New York Times) and who writes “practically,...
Savor the taste of paradise with Carlo Sernaglia and Julia Turshen's Margaritaville: The Cookbook
Warm sun, cool drink, and nowhere to be—that's Margaritaville! It's a celebration of relaxation and an invitation to enjoy good food and good company. Margaritaville: The Cookbook is filled with recipes that bring the flavor of island living and the spirit of Jimmy Buffett's iconic song straight into your home.
In her new book, But Mama Always Put Vodka in Her Sangria!, Julia Reed, a master of the art of eating, drinking, and making merry, takes the reader on culinary adventures in places as far flung as Kabul, Afghanistan and as close to home as her native Mississippi Delta and Florida's Gulf Coast. Along the way, Reed discovers the perfect Pimm's Royale at the Paris Ritz, devours delicious chuletons in Madrid, and picks up tips from accomplished...
The beloved New York Times bestselling culinary mystery writer delivers a cookbook packed with more than 160 mouthwatering recipes and charming anecdotes about her writing and cooking life.
Diane Mott Davidson is the author of seventeen bestselling mysteries featuring caterer/sleuth Goldy Schulz, a woman who "took the lemon that life had given her and made not just lemonade but Lemon Chicken, Lemon Bars, Lemon Cookies and Lemon Meringue Pie."...
"In this factual feast, neuroscientist Rachel Herz probes humanity's fiendishly complex relationship with food." —Nature
How is personality correlated with preference for sweet or bitter foods? What genres of music best enhance the taste of red wine? With clear and compelling explanations of the latest research, Rachel Herz explores these questions and more in this lively book. Why You Eat What You Eat untangles the...
A "delicious" (Dorie Greenspan), "genial" (Kirkus Reviews), "very cool book about the intersections of food and history" (Michael Pollan)—as featured in the New York Times
"The complex political, historical, religious and social factors that shaped some of [France's] . . . most iconic dishes and culinary products are explored in a way that will make you rethink every sprinkling of fleur de sel."
Jim Harrison was one of this country’s most beloved writers, a muscular, brilliantly economic stylist with a salty wisdom. For more than twenty years, he also wrote some of the best essays on food around, now collected in a volume that caused the Santa...
New Yorker staff writer A.J. Liebling recalls his Parisian apprenticeship in the fine art of eating in this charming memoir, Between Meals: An Appetite for Paris.
"There would come a time when, if I had compared my life to a cake, the sojourns in Paris would have presented the chocolate filling. The intervening layers were plain sponge."
In his nostalgic review of his Rabelaisian initiation into life's finer pleasures,