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Molecular Gastronomy
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Hervé This |
**Publishers notes:** "An international sensation, Molecular Gastronomy debunks a variety of time-honoured rules and dictums about cooking, but also presents new knowledge from which readers can impr… |
OL15597884W |
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Garlic and sapphires
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Ruth Reichl |
The editor-in-chief of "Gourmet" recounts her visits to some of the world's most acclaimed restaurants, both as herself and as an anonymous diner in disguise, to offer insight into the differences in… |
OL16029892W |
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Food in Colonial America
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Thomas, Mark |
Simple text and photographs depict some foods and cooking techniques of American colonists. |
OL16045072W |
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Leon Pirat
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Thomas Müller,Christine Nöstlinger |
Wird Leon wirklich Pirat? Zusammen mit Papa und den drei Piraten, dem Langen, dem Kurzen und dem Dicken segelt Leon auf dem Piratenschiff. Aber sie überfallen nicht Schiffe, wie das bei Piraten so üb… |
OL16816736W |
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My Year of Meats
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Ruth Ozeki |
**A cross-cultural tale of two women brought together by the intersections of television and industrial agriculture, fertility and motherhood, life and love—the breakout hit by the celebrated author … |
OL2754906W |
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Omnivore's Dilemma. A Natural History of Four Meals
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Michael Pollan,Richie Chevat,Raul Nagore |
What should we have for dinner? The question has confronted us since man discovered fire, but according to Michael Pollan, the bestselling author of The Botany of Desire, how we answer it today, at t… |
OL3296483W |
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Something from the Oven
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Laura Shapiro |
A fun, lively history of the revolution in American cooking that took place in the 1950s traces the innovations, cookbooks, products, techniques, and marketing campaigns that changed the way American… |
OL4972684W |
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Meal management
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Faye Kinder |
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OL5593748W |