{"title":"Europe","description":null,"products":[{"product_id":"immoveable-feast-a-paris-christmas-paperback","title":"Immoveable Feast: A Paris Christmas - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJohn Baxter\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eA witty cultural and culinary education, \u003cem\u003eImmoveable Feast\u003c\/em\u003e is the charming, funny, and improbable tale of how a man who was raised on white bread--and didn't speak a word of French--unexpectedly ended up with the sacred duty of preparing the annual Christmas dinner for a venerable Parisian family.\u003c\/p\u003e\u003cp\u003eErnest Hemingway called Paris \"a moveable feast\"--a city ready to embrace you at any time in life. For Los Angeles-based film critic John Baxter, that moment came when he fell in love with a French woman and impulsively moved to Paris to marry her. As a test of his love, his skeptical in-laws charged him with cooking the next Christmas banquet--for eighteen people in their ancestral country home. Baxter's memoir of his yearlong quest takes readers along his misadventures and delicious triumphs as he visits the farthest corners of France in search of the country's best recipes and ingredients. Irresistible and fascinating, \u003cem\u003eImmoveable Feast\u003c\/em\u003e is a warmhearted tale of good food, romance, family, and the Christmas spirit, Parisian style.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eA witty cultural and culinary education, \u003cem\u003eImmoveable Feast\u003c\/em\u003e is the charming, funny, and improbable tale of how a man who was raised on white bread--and didn't speak a word of French--unexpectedly ended up with the sacred duty of preparing the annual Christmas dinner for a venerable Parisian family.\u003c\/p\u003e\u003cp\u003eErnest Hemingway called Paris \"a moveable feast\"--a city ready to embrace you at any time in life. For Los Angeles-based film critic John Baxter, that moment came when he fell in love with a French woman and impulsively moved to Paris to marry her. As a test of his love, his skeptical in-laws charged him with cooking the next Christmas banquet--for eighteen people in their ancestral country home. Baxter's memoir of his yearlong quest takes readers along his misadventures and delicious triumphs as he visits the farthest corners of France in search of the country's best recipes and ingredients. Irresistible and fascinating, \u003cem\u003eImmoveable Feast\u003c\/em\u003e is a warmhearted tale of good food, romance, family, and the Christmas spirit, Parisian style.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 7.1 x 4.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 12, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914610446680,"sku":"9780061562334","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/IRNhJkSNx9780061562334.webp?v=1792781513"},{"product_id":"italian-food-paperback","title":"Italian Food - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eElizabeth David\u003c\/b\u003e (Author), \u003cb\u003eJulia Child\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003eElizabeth David's \u003cb\u003eItalian Food\u003c\/b\u003e was one of the first books to demonstrate the enormous range of Italy's regional cooking. For the foods of Italy, explained David, expanded far beyond minestrone and ravioli, to the complex traditions of Tuscany, Sicily, Lombardy, Umbria, and many other regions. David imparts her knowledge from her many years in Italy, exploring, researching, tasting and testing dishes. Her passion for real food, luscious, hearty, fresh, and totally authentic, will inspire anyone who wishes to recreate the abundant and highly unique regional dishes of Italy. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eFor more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust the series to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-date translations by award-winning translators.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eElizabeth David (1913-1992) published eight books during her lifetime, from the evocative \u003cb\u003eBook of Mediterranean Food\u003c\/b\u003e in ration-bound 1950 to the masterly \u003cb\u003eEnglish Bread and Yeast Cookery\u003c\/b\u003e in 1977. Her books are acclaimed not only for their recipes but also for their literary depth. \u003cb\u003eFrench Provincial Cooking\u003c\/b\u003e and \u003cb\u003eItalian Food\u003c\/b\u003e were reissued as Penguin Twentieth-Century Classics in 1999.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 416\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.77 x 7.8 x 5.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 01, 1999\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914626634072,"sku":"9780141181554","price":21.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/PqFakHEmc49780141181554.webp?v=1792781536"},{"product_id":"duck-season-eating-drinking-and-other-misadventures-in-gascony-frances-last-best-place-paperback","title":"Duck Season: Eating, Drinking, and Other Misadventures in Gascony--France's Last Best Place - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDavid McAninch\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eA delicious memoir about the eight months food writer David McAninch spent in Gascony--a deeply rural region of France virtually untouched by mass tourism--meeting extraordinary characters and eating the best meals of his life.\u003c\/p\u003e\u003cp\u003eThough he'd been a card-carrying Francophile all of his life, David McAninch knew little about Gascony, an ancient region in Southwest France mostly overlooked by Americans. Then an assignment sent him to research a story on duck. After enjoying a string of rich meals--Armagnac-flambéed duck tenderloins; skewered duck hearts with chanterelles; a duck-confit shepherd's pie strewn with shavings of foie gras--he soon realized what he'd been missing.\u003c\/p\u003e\u003cp\u003eMcAninch decided he needed a more permanent fix. He'd fallen in love--not only with the food but with the people, and with the sheer unspoiled beauty of the place. So, along with his wife and young daughter, he moved to an old millhouse in the small village of Plaisance du Gers, where they would spend the next eight months living as Gascons. \u003cem\u003eDuck Season\u003c\/em\u003e is the delightful, mouthwatering chronicle of McAninch's time in this tradition-bound corner of France. There he herds sheep in the Pyrenees, harvests grapes, attends a pig slaughter, hunts for pigeons, distills Armagnac, and, of course, makes and eats all manner of delicious duck specialties--learning to rewire his own thinking about cooking, eating, drinking, and the art of living a full and happy life.\u003c\/p\u003e\u003cp\u003eWith wit and warmth, McAninch brings us deep into this enchanting world, where eating what makes you happy isn't a sin but a commandment and where, to the eternal surprise of outsiders, locals' life expectancy is higher than in any other region of France. Featuring a dozen choice recipes and beautiful line drawings, \u003cem\u003eDuck Season\u003c\/em\u003e is an irresistible treat for Francophiles and gourmands alike.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn this smart, affectionate culinary memoir, food writer and lifelong Francophile David McAninch chronicles an eight-month epicurean journey in France's rural Southwest: the ancient Gallic cradle of foie gras, confit, and \u003cem\u003emagret de canard\u003c\/em\u003e, among other duck-centric delicacies. Intrigued by Gascony since traveling there on assignment for a cooking magazine, McAninch persuaded his wife and young daughter to move to an unprepossessing village in the Gers--Gascony's agricultural heartland--and attempt to live as the Gascons do.\u003c\/p\u003e\u003cp\u003eMcAninch sets out to master ultratraditional Gascon dishes, like wine-braised duck legs, \u003cem\u003epoule au pot\u003c\/em\u003e, \u003cem\u003egarbure \u003c\/em\u003e(a meaty peasant soup), and cured duck breast, and rustic yet exceedingly hard-to-pull-off desserts, including the formidable hearth-baked confection known as \u003cem\u003egâteau à la broche\u003c\/em\u003e. He provisions his meals at the weekly market; imbibes the inky local wines; immerses himself in Gascony's history and folklore; and takes part, occasionally at the cost of his pride, in such local rites of passage as the pigeon hunt, the wine harvest, and the distillation of Armagnac. When McAninch succeeds in these endeavors--and even more so when he doesn't--he learns some unexpected things about his potential as a cook, and ultimately undergoes a fundamental rewiring in the way he thinks about food, wine, and life in general.\u003c\/p\u003e\u003cp\u003eBeautifully illustrated with whimsical drawings and featuring a wonderful appendix of classic recipes, \u003cem\u003eDuck Season\u003c\/em\u003e is an irresistible invitation to embrace the pleasures of the table--guiltlessly and with gusto--joining such books as \u003cem\u003eA Year in Provence\u003c\/em\u003e and \u003cem\u003eUnder the Tuscan Sun\u003c\/em\u003e in the canon of sensual, food-infused memoirs of European country life.\u003c\/p\u003e--\u003cem\u003eBooklist\u003c\/em\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn this smart, affectionate culinary memoir, food writer and lifelong Francophile David McAninch chronicles an eight-month epicurean journey in France's rural Southwest: the ancient Gallic cradle of foie gras, confit, and \u003cem\u003emagret de canard\u003c\/em\u003e, among other duck-centric delicacies. Intrigued by Gascony since traveling there on assignment for a cooking magazine, McAninch persuaded his wife and young daughter to move to an unprepossessing village in the Gers--Gascony's agricultural heartland--and attempt to live as the Gascons do.\u003c\/p\u003e\u003cp\u003eMcAninch sets out to master ultratraditional Gascon dishes, like wine-braised duck legs, \u003cem\u003epoule au pot\u003c\/em\u003e, \u003cem\u003egarbure \u003c\/em\u003e(a meaty peasant soup), and cured duck breast, and rustic yet exceedingly hard-to-pull-off desserts, including the formidable hearth-baked confection known as \u003cem\u003egâteau à la broche\u003c\/em\u003e. He provisions his meals at the weekly market; imbibes the inky local wines; immerses himself in Gascony's history and folklore; and takes part, occasionally at the cost of his pride, in such local rites of passage as the pigeon hunt, the wine harvest, and the distillation of Armagnac. When McAninch succeeds in these endeavors--and even more so when he doesn't--he learns some unexpected things about his potential as a cook, and ultimately undergoes a fundamental rewiring in the way he thinks about food, wine, and life in general.\u003c\/p\u003e\u003cp\u003eBeautifully illustrated with whimsical drawings and featuring a wonderful appendix of classic recipes, \u003cem\u003eDuck Season\u003c\/em\u003e is an irresistible invitation to embrace the pleasures of the table--guiltlessly and with gusto--joining such books as \u003cem\u003eA Year in Provence\u003c\/em\u003e and \u003cem\u003eUnder the Tuscan Sun\u003c\/em\u003e in the canon of sensual, food-infused memoirs of European country life.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 8 x 5.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 27, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914666152280,"sku":"9780062309433","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/i9r-4NK_xx9780062309433.webp?v=1792781590"},{"product_id":"from-here-you-cant-see-paris-seasons-of-a-french-village-and-its-restaurant-paperback","title":"From Here, You Can't See Paris: Seasons of a French Village and Its Restaurant - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMichael S. Sanders\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\"A delightful tale of how an American discovers le pays, the little France where the roads on the Michelin map are the thinnest of lines. It is the story of a young couple's restaurant and the ancient French village that it brings back to life.\" --Patric Kuh, author of \u003cem\u003eThe Last Days of Haute Cuisine\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cem\u003eFrom Here, You Can't See Paris\u003c\/em\u003e is a sweet, leisurely exploration of the life of Les Arques (population 159), a hilltop village in a remote corner of France untouched by the modern era. It is a story of a dying village's struggle to survive, of a dead artist whose legacy began its rebirth, and of chef Jacques Ratier and his wife, Noëlle, whose bustling restaurant--the village's sole business--has helped ensure Les Arques's future.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSanders set out to explore the inner workings of a French restaurant kitchen but ended up stumbling into a much richer world. Through the eyes of the Sanders family, one discovers the vibrant traditions of food, cooking, and rural living, and comes to know the village's history. Whether uncovering the darker secrets of making foie gras, hearing a chef confess his doubts about the Michelin star system, or absorbing the lore of the land around a farmhouse kitchen table after a boar hunt, life in Les Arques turns out to be anything but sleepy.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eFrom Here, You Can't See Paris\u003c\/em\u003e is a sweet, leisurely exploration of the life of Les Arques (population 159), a hilltop village in a remote corner of France untouched by the modern era. It is a story of a dying village's struggle to survive, of a dead artist whose legacy began its rebirth, and of chef Jacques Ratier and his wife, Noëlle, whose bustling restaurant -- the village's sole business -- has helped ensure Les Arques's future.\u003c\/p\u003e\u003cp\u003eSanders set out to explore the inner workings of a French restaurant kitchen but ended up stumbling into a much richer world. Through the eyes of the Sanders family, one discovers the vibrant traditions of food, cooking, and rural living, and comes to know the village's history. Whether uncovering the darker secrets of making foie gras, hearing a chef confess his doubts about the Michelin star system, or absorbing the lore of the land around a farmhouse kitchen table after a boar hunt, life in Les Arques turns out to be anything but sleepy. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.85 x 7.98 x 5.34 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 02, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914686206296,"sku":"9780060959203","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/KDHqb3InrR9780060959203.webp?v=1792781615"},{"product_id":"a-pig-in-provence-good-food-and-simple-pleasures-in-the-south-of-france-paperback","title":"A Pig in Provence: Good Food and Simple Pleasures in the South of France - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eGeorgeanne Brennan\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eGeorgeanne Brennan moved to Provence in 1970, seeking a simpler life. She set off on her many adventures in Provençale cuisine by tracking down a herd of goats, a cool workshop, some rennet, and the lost art of making fresh goat cheese. From this first effort throughout her time in Provence, Brennan transformed from novice \u003ci\u003efromagère\u003c\/i\u003e to renowned, James Beard Foundation Award-winning cookbook author and food writer. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003eA Pig in Provence\u003c\/i\u003e is the story of how Georgeanne Brennan fell in love with Provence. But it's also the story of making a life beyond the well-trodden path and the story of how food can unite a community. In loving detail, Brennan tells of the herders who maintain a centuries-old grazing route, of the community feast that brings a town to one table, and of the daily rhythms and joys of living by the cycles of food and nature. \u003cp\u003e\u003c\/p\u003eSprinkled with recipes that offer samples of Brennan's Provençale cooking, \u003ci\u003eA Pig in Provence\u003c\/i\u003e is a food memoir that urges you to savor every morsel.\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eYou can almost smell the lavender as you follow Brennan's love affair with the province that became her second home and shaped [her] culinary persona. Brennan is a talented storyteller. -- San Francisco Chronicle \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003eAmid the quirks and charms of the French countryside, Georgeanne Brennan began her life in Provence with the not-so-simple task of tracking down a herd of goats and the lost recipe for making cheese from their milk. From odd out-of-towner to truffle hunter and community feaster, from novice\u003ci\u003e fromagere\u003c\/i\u003e to celebrated chef and cookbook author, she learned the traditional ways of one small village-- savoring the richness of food, nature and \u003ci\u003ela vie provencale\u003c\/i\u003e. \u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e\"Fascinating... Brennan revels equally in the preparation and consumption of the regional cuisine You can almost hear her lips smacking.\" The New York Times Book Review \u003cp\u003e\u003c\/p\u003e\"Georgeanne Brennan's romance with Provence continues to deepen, and the result of her long residence there is an intimacy with local people, food, and folkways. I would love to pull up a chair to her table.\" -- Frances Mayes, author of \u003ci\u003eUnder the Tuscan Sun \u003c\/i\u003e\u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eGEORGEANNE BRENNAN \u003c\/b\u003eis the author of numerous cooking and gardening books, and the recipient of the James Beard Foundation Award and the IACP\/Julie Child Cookbook Award for her writing. She lives in northern California and Provence, where she has a seasonal cooking school. \u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\"\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 8 x 5.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 07, 2008\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914695905624,"sku":"9780156033244","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/8p2ENsnTbb9780156033244.webp?v=1792781622"},{"product_id":"a-thousand-bells-at-noon-a-roman-reveals-the-secrets-and-pleasures-of-his-native-city-paperback","title":"A Thousand Bells at Noon: A Roman Reveals the Secrets and Pleasures of His Native City - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eG. Franco Romagnoli\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eG. Franco Romagnoli was a mere youth when he left Rome for America, where he made a name for himself as a cookbook author, television personality, and restaurateur. But the love of his native city brought him back to Rome for an extended stay, allowing him to rediscover the sights, smells, and sounds of this urban paradise.\u003c\/p\u003e\u003cp\u003eIn \u003cem\u003eA Thousand Bells at Noon\u003c\/em\u003e, Romagnoli shares with readers his visceral and emotional experiences in Rome: its ancient streets and modern shops; it parks; cafés, and hidden gardens; its grand public squares and sacred spaces. As he relives moments from his childhood, reconnects with old friends, and sees through new eyes a modern city steeped in history, you will fall in love with Romagnoli's Rome -- a wondrous place like no other on earth.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eG. Franco Romagnoli was a mere youth when he left Rome for America, where he made a name for himself as a cookbook author, television personality, and restaurateur. But the love of his native city brought him back to Rome for an extended stay, allowing him to rediscover the sights, smells, and sounds of this urban paradise.\u003c\/p\u003e\u003cp\u003eIn \u003cem\u003eA Thousand Bells at Noon\u003c\/em\u003e, Romagnoli shares with readers his visceral and emotional experiences in Rome: its ancient streets and modern shops; it parks; caf?s, and hidden gardens; its grand public squares and sacred spaces. As he relives moments from his childhood, reconnects with old friends, and sees through new eyes a modern city steeped in history, you will fall in love with Romagnoli's Rome -- a wondrous place like no other on earth.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.66 x 8.12 x 5.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 16, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914742174040,"sku":"9780060519209","price":14.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/9IMHOHUDv9780060519209.webp?v=1792781703"},{"product_id":"paris-a-table-1846-hardcover","title":"Paris À Table: 1846 - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eEugène Briffault\u003c\/b\u003e (Author), \u003cb\u003eJ. Weintraub\u003c\/b\u003e (Translator), \u003cb\u003eDavid Downie\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003eDescribed by \u003cem\u003eLe Monde\u003c\/em\u003e as \"the richest view of Balzac's time seen from the table,\" \u003cem\u003eParis � Table: 1846\u003c\/em\u003e is an essential text in the history of gastronomy, along with Brillat-Savarin's \u003cem\u003eThe Physiology of Taste\u003c\/em\u003e and Dumas's \u003cem\u003eDictionary of Cuisine\u003c\/em\u003e. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIts author, Eug�ne Briffault, was well-known in his day as a theater critic and chronicler of contemporary Paris, but also as a bon-vivant, celebrated for his ability to quaff a bell jar full of champagne in a single draft and well-qualified to write authoritatively about the culinary culture of Paris. Focusing on the manners and customs of the dining scene, Briffault takes readers from the opulence of a meal at the Rothschilds' through every social stratum down to the student on the Left Bank and the laborer eating on the streets. He surveys the restaurants of the previous generation and his own--from the most elegant to the lowest dive--along with the eating habits of the bourgeoisie, the importance and variety of banquets, the institutional meal, and even the plight of \"people who do not dine,\" artists and intellectuals who fell on hungry times. He records the specialties, the d�cor, the patrons, and the restaurateurs and their waiters. A fine storyteller, Briffault collected culinary anecdotes, from the tantrums of a king deprived of his spinach to the tragedy of \"the friendliest pig that was ever seen.\" The volume includes the humorous drawings of the caricaturist Bertall that cleverly reinforce the witty and ironic tone of the text. Along with J. Weintraub's introduction--which provides the first modern biography of the author and analyzes the place of \u003cem\u003eParis � Table\u003c\/em\u003e in the literary culture of the time--the text is copiously annotated, acquainting readers with the events and characters that enliven the narrative. \u003cp\u003e\u003c\/p\u003e\u003cem\u003eParis � Table\u003c\/em\u003e provides a delightful and delectable entryway to Briffault's Paris, the city Walter Benjamin characterized as \"the capital of the nineteenth century.\"\u003cbr\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eEugène Briffault\u003c\/strong\u003e (1799-1854) was an editor, journalist, theater critic, and man of letters. As a chronicler of contemporary Paris, he contributed to many anthologies and periodicals of his day and was an acquaintance of many of the important literary figures of the time. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cstrong\u003eJ. Weintraub\u003c\/strong\u003e is a writer, dramatist, poet, and translator based in Chicago. He holds a PhD in English Literature from the University of Chicago. \u003cp\u003e\u003c\/p\u003e\u003cstrong\u003eDavid Downie\u003c\/strong\u003e is the author of fourteen books, most recently \u003cem\u003eA Passion for Paris: Romanticism and Romance in the City of Light\u003c\/em\u003e and \u003cem\u003eA Taste of Paris: A History of the Parisian Love Affair with Food\u003c\/em\u003e. His website is www.davidddownie.com.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.3 x 5.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 10, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914913616216,"sku":"9780190842031","price":31.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/sCDiqgV78u9780190842031.webp?v=1792785251"},{"product_id":"the-delizia-the-epic-history-of-the-italians-and-their-food-paperback","title":"The Delizia!: The Epic History of the Italians and Their Food - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJohn Dickie\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003ePerfect for fans of \u003ci\u003eLa Cucina\u003c\/i\u003e and Stanley Tucci's \u003ci\u003eTaste\u003c\/i\u003e, a vivid and passionate celebration of Italian food that explores its rich history and how it became the world's favorite cuisine.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIn this \"revelatory history of gourmet Italy from antiquity to today\" (\u003ci\u003ePublishers Weekly\u003c\/i\u003e), the fascinating story of how one vast country comprised of uniquely distinct regions came to produce some of the most delicious and beloved foods of all time is expertly revealed. \u003cp\u003e\u003c\/p\u003eIf you want to understand Italian food, it's important to recognize one central insight: Italian food is city food. It's not coincidental that so many Italian foods and dishes are named after cities: \u003ci\u003ebistecca alla fiorentina, prosciutto di Parma, pizza napoletana\u003c\/i\u003e. Italy has the world's longest unbroken tradition of urban living, and food has played an integral role in that tradition. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eDelizia!\u003c\/i\u003e explores this dynamic history by focusing on one great food per city per era, beginning, of course, with the introduction of pasta by Muslims to Sicily in the Middle Ages. Each chapter relates a key moment in a single city's gastronomic past and, together, these slices of life build into a single narrative that spans the centuries and evokes the look, the atmosphere, and the taste of past and present. Celebratory and compelling, \u003ci\u003eDelizia! \u003c\/i\u003eproves that \"if we are what we eat, who wouldn't want to be Italian\" (\u003ci\u003eThe Times\u003c\/i\u003e, London).\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eJohn Dickie lectures in Italian Studies at University College London. \u003ci\u003eCosa Nostra\u003c\/i\u003e, his award-winning history of the Sicilian mafia, has been translated into twenty languages and has sold nearly half a million copies throughout the world; it was hailed in Italy as the best book ever written about the Mafia. In 2005 the president of the Italian Republic appointed him a Commendatore dell'Ordine della Stella della Solidarietà Italiana. He lives in London with his family.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 384\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.96 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 01, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914915123544,"sku":"9780743278072","price":23.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Lyu4Uvab8d9780743278072.webp?v=1792785254"},{"product_id":"an-italian-feast-the-celebrated-provincial-cuisines-of-italy-from-como-to-palermo-a-culinary-vade-mecum-illustrated-with-more-than-800-recipes-from-hardcover","title":"An Italian Feast: The Celebrated Provincial Cuisines of Italy from Como to Palermo, a Culinary Vade Mecum Illustrated with More Than 800 Recipes from - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eClifford a. Wright\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eA sequel to Clifford A. Wright's groundbreaking \u003cem\u003eA Mediterranean Feast\u003c\/em\u003e, which won the 2000 James Beard award for Cookbook of the Year and the James Beard award for the Best Writing on Food, \u003cem\u003eAn Italian Feast\u003c\/em\u003e celebrates the cuisines of the Italian provinces from Como to Palermo. An illustrated culinary guide and \u003cem\u003evade mecum\u003c\/em\u003e (book of ready reference) meant to be the most comprehensive book on Italian cuisine, it includes over 800 recipes from the 109 provinces of Italy's 20 regions.\u003cem\u003e \u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eAn Italian Feast\u003c\/em\u003e is a book about Italian food, how Italians cook, eat, and how their food is an intimate part of their culture, perhaps even a defining element of \"Italianness.\" It is the first book-in any language-to comprehensively explore the gastronomy and cuisine not just of Italy, and not just the regions of Italy, but all 109 provinces of Italy, linking each with each other and their alimentary landscape in terms of history, agriculture, economics, and the material culture of creative food illustrated with 1,000 recipes\u003c\/p\u003e\u003cp\u003e\u003cem\u003eAn Italian Feast \u003c\/em\u003eexamines how and what Italians cook and eat, why they cook and eat what they do, and how food informs their consciousness, both individual and collective, and therefore their culture. This is not a collection of \"typical Italian recipes\" but rather a book of exemplary dishes from each province of Italy that hopes to preserve the heirloom recipes that reveal the molecular nature of Italian cooking, with the village as atom and the family as neutron. This book is a culinary archeology meant to honor the old ways and culinary heritage of Italy and provide both historical and philosophical insight into the Italian culinary consciousness. When you prepare the recipes in \u003cem\u003eAn Italian Feast\u003c\/em\u003e, you will be cooking and eating the unaltered and exact food of Italians past and present.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 1200\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 2.44 x 10 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 24, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914916368728,"sku":"9798218161330","price":74.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/75CAoNlM3L9798218161330.webp?v=1792785255"},{"product_id":"salento-by-5-friendship-food-music-and-travel-within-the-heel-of-italys-boot-paperback","title":"Salento by 5: Friendship, Food, Music and Travel Within the Heel of Italy's Boot - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAudrey Fielding\u003c\/b\u003e (Author), \u003cb\u003eLuciana Cacciatore\u003c\/b\u003e (Author), \u003cb\u003eCarlo Longo\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eSALENTO BY 5 is an informative book about Salento, a region at the southern tip of Puglia, in the heel of Italy's boot. The book is written (in English) by five authors: three Salentinians and two travelers from California who have been visiting the area for many years. The Italian contributors are each teachers of English-related subjects in Italian high schools and each brings his or her own singular voice to their writing.\u003c\/p\u003e\u003cp\u003eTogether, the five authors introduce themselves and write about Salento and why they love the area. The Italians also write about their family history, the land, the distinctive \u003cem\u003epizzica \u003c\/em\u003emusic and, of course, the traditional food of the area. Although the book contains various tips for travelers to Salento, it is primarily a Travel Memoir and Salento Love Fest. Sixty-one drawings and sketches in the book are contributed by one of the authors and colorfully depict the sea, the ancient towns, the olive trees, and more.\u003c\/p\u003e\u003cp\u003eThe authors' stories and descriptions are each from a different perspective--on the book's cover, they identify themselves as The Traveler, The Raconteur, The Music Maker, The Sketcher, and The Cook--and each offers the reader a more insightful picture of Salento than is typical of the usual travel guide. Dr. Vincent Fausone, former President of the Board of San Francisco's Italian Museum observes, \"\u003cem\u003eEach contributor reveals his\/her personal and family history, blemishes and all. . . . What particularly strikes me is that the inhabitants, representative of the peasant class (contadini), were able after World War II to attend institutions of higher learning, thus entering the middle class, an economic and social status previously denied to them.\u003c\/em\u003e\u003cbr\u003e \u003cem\u003e Being of Northern Italian heritage, I am also struck by the uniqueness all Italians share as revealed in this book. Their values, their superstitions, their faith and most of all their passionate love of family, the land and its bounty are something that everyone who is not Italian recognizes as defining attributes of Italians, be they from the Alps or the heel of the Peninsula.\u003c\/em\u003e\u003cbr\u003e \u003cem\u003e I highly recommend this delightful book of personal stories, recipes and descriptions of enchanting vistas.\" \u003c\/em\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 174\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.37 x 9.25 x 7.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 15, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914918170968,"sku":"9780692118009","price":29.11,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/cU5uhkauh_9780692118009.webp?v=1792785258"},{"product_id":"a-late-dinner-discovering-the-food-of-spain-paperback","title":"A Late Dinner: Discovering the Food of Spain - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePaul Richardson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eVivid and richly textured, \u003ci\u003eA Late Dinner\u003c\/i\u003e is a delightful journey through Spain and Spanish cuisine. Paul Richardson is the perfect guide. In lush prose he brings to life the fascinating people who grow and cook and eat the hugely varied and still little-known food of Spain. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Richardson's vibrant writing takes readers beyond gazpacho and paella and immerses them in the flavorful world of Spanish food -- from the typical coastal cuisine; to the ancient shepherd cooking of the mountains; to the cities of Madrid, Barcelona, and San Sebastián, where chefs are setting the trend for modern cuisine across the globe. His evocative descriptions -- the fried  sh in Cádiz; the tender asparagus and sweet crispy lettuce of Navarre; the Catalan calçotada, a feast of grilled spring onions in a nutty, delicately spicy sauce; the whimsical creations of internationally acclaimed chef Ferran Adrià -- are a celebration of the senses. \u003cp\u003e\u003c\/p\u003e Richardson traces the roots of Spanish cooking to the landscape, the people, and the history of this beautiful and complex country. \u003ci\u003eA Late Dinner\u003c\/i\u003e is a glorious and intimately drawn portrait of Spain.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003ePaul Richardson\u003c\/b\u003e owns and manages a small farm and vineyard in western Spain. He is also the author of \u003ci\u003eOur Lady of the Sewers\u003c\/i\u003e and \u003ci\u003eOther Adventures in Deep Spain, Cornucopia: A Gastronomic Tour of Britain, Indulgence: One Man's Selfless Search for the Best Chocolate in the World, \u003c\/i\u003e and \u003ci\u003eWilliams-Sonoma Barcelona.\u003c\/i\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.72 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 20, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914918465880,"sku":"9780743284943","price":21.87,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Gc8go99uEF9780743284943.webp?v=1792785258"},{"product_id":"the-dog-who-ate-the-truffle-a-memoir-of-stories-and-recipes-from-umbria-hardcover","title":"The Dog Who Ate the Truffle: A Memoir of Stories and Recipes from Umbria - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSuzanne Carreiro\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eAn authentic culinary journey--part memoir, part cookbook--introducing readers to the people, places, and food of Umbria \u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eVeteran food critic Suzanne Carriero spent a year and a half in Umbria, and this is her intimate look at its ancient recipes, traditions, and the people who pass them on. Each of the book's eight chapters features local cooks, as their personal stories are as much a part of the cuisine's essence as are the crops they grow and the family dishes they prepare. \u003cp\u003e\u003c\/p\u003eAnecdotes, sidebars, and boxes are used throughout the book to further illustrate Umbrian life--from buying a rabbit in the country, to making torta di Pasqua for Easter, to reading the Italian wine label, and drinking cappuccino after lunch (a serious breach in tradition). With a food and wine glossary included as a reference for travelers, \u003ci\u003eThe Dog Who Ate the Truffle \u003c\/i\u003eimmerses the reader in the people, cuisine, and lifestyle that few are privileged to experience. Suzanne's colorful stories and authentic classic recipes make for an intimate and illustrious travel cookbook.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eSUZANNE CARREIRO has worked in the food industry for over twenty years, having written for \u003ci\u003eThe San Francisco Chronicle, Cooking Light \u003c\/i\u003eand others. She was the PR director of Beringer Blass Wine Estates in Napa Valley where she now lives.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 400\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.4 x 9.1 x 6.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 17, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914923118936,"sku":"9780312571405","price":43.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Z8vrHwY-zx9780312571405.webp?v=1792785265"},{"product_id":"french-gastronomy-the-history-and-geography-of-a-passion-hardcover","title":"French Gastronomy: The History and Geography of a Passion - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJean-Robert Pitte\u003c\/b\u003e (Author), \u003cb\u003eJody Gladding\u003c\/b\u003e (Translator)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis we can be sure of: when a restaurant in the western world is famous for its cooking, it is the tricolor flag that hangs above the stove, opined one French magazine, and this is by no means an isolated example of such crowing. Indeed, both linguistically and conceptually, the restaurant itself is a French creation. Why are the French recognized by themselves and others the world over as the most enlightened of eaters, as the great gourmets? Why did the passion for food--gastronomy--originate in France? In \u003ci\u003eFrench Gastronomy\u003c\/i\u003e, geographer and food lover Jean-Robert Pitte uncovers a novel answer. The key, it turns out, is France herself. In her climate, diversity of soils, abundant resources, and varied topography lie the roots of France's food fame. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003ePitte masterfully reveals the ways in which cultural phenomena surrounding food and eating in France relate to space and place. He points out that France has some six hundred regions, or microclimates, that allow different agricultures, to flourish, and fully navigable river systems leading from peripheral farmlands directly to markets in the great gastronomic centers of Paris and Lyon. With an eye to this landscape, Pitte wonders: Would the great French burgundies enjoy such prestige if the coast they came from were not situated close to the ancient capital for the dukes and a major travel route for medieval Europe? \u003cp\u003e\u003c\/p\u003eYet for all the shaping influence of earth and climate, Pitte demonstrates that haute cuisine, like so much that is great about France, can be traced back to the court of Louis XIV. It was the Sun King's regal gourmandise--he enacted a nightly theater of eating, dining alone but in full view of the court--that made food and fine dining a central affair of state. The Catholic Church figures prominently as well: gluttony was regarded as a \"benign sin\" in France, and eating well was associated with praising God, fraternal conviviality, and a respect for the body. These cultural ingredients, in combination with the bounties of the land, contributed to the full flowering of French foodways. \u003cp\u003e\u003c\/p\u003eThis is a time of paradox for French gourmandism. Never has there been so much literature published on the subject of culinary creativity, never has there been so much talk about good food, and never has so little cooking been done at home. Each day new fast-food places open. Will French cuisine lose its charm and its soul? Will discourse become a substitute for reality? French Gastronomy is a delightful celebration of what makes France unique, and a call to everyone who loves French food to rediscover its full flavor.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eJean-Robert Pitte is professor of geography at the Sorbonne and has lectured at a variety of universities in the United States and the United Kingdom. He lives in France.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 176\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.75 x 8.78 x 5.84 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 27, 2002\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914923872600,"sku":"9780231124164","price":54.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/M3R2c5p_dg9780231124164.webp?v=1792785266"},{"product_id":"the-art-of-cookery-in-the-middle-ages-paperback","title":"The Art of Cookery in the Middle Ages - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eTerence Scully\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThe master cook who worked in the noble kitchens of the fourteenth and fifteenth centuries had to be both practical and knowledgeable. His apprenticeship acquainted him with a range of culinary skills and a wide repertoire of seasonal dishes, but he was also required to understand the inherent qualities of the foodstuffs he handled, as determined by contemporary medical theories, and to know the lean-day strictures of the Church. Research in original manuscript sources makes this a fascinating and authoritative study where little hard fact had previously existed.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 284\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.79 x 9.2 x 6.03 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 07, 2009\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914923938136,"sku":"9780851154305","price":59.76,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/xaezNohoaw9780851154305.webp?v=1792785266"},{"product_id":"food-in-early-modern-europe-hardcover","title":"Food in Early Modern Europe - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKen Albala\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eRarely do we read about the roles of food in history. Yet its study offers us a humanizing look at those who lived before us. This unique book examines food's importance during the massive evolution of Europe following the Middle Ages. It was a time when even forks and table manners were remarkable and new. Food became a cardinal concern in explorations of the New World, as well as a fundamental element of global trade. Agricultural revolution gave rise to new farming methods. Science illuminated diet and nutrition. Food historian Ken Albala has written the perfect book for students and other readers interested in the myriad aspects of food in Early Modern Europe. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThis book answers such questions as: Why did people toil and travel for certain foods, such as spices, when they were already surrounded by an abundance of edible plants at home? How did foods fit in the ritual life of the ordinary villager? Why were people expected to avoid meat for long periods? Why were nobles and peasants expected to eat different food than the lower classes? How did cooking methods differ from our own? This guide also includes many period recipes, never before available in English, along with evocative illustrations and a timeline.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eKEN ALBALA is Associate Professor in the History Department at the University of the Pacific, Stockton, California. He specializes in food history and is the author of \u003ci\u003eEating Right in the Renaissance\u003c\/i\u003e (2001).\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 280\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.98 x 9.7 x 6.18 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 28, 2003\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914926133592,"sku":"9780313319624","price":135.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/FNxvrzNyc69780313319624.webp?v=1792785268"},{"product_id":"british-food-an-extraordinary-thousand-years-of-history-hardcover","title":"British Food: An Extraordinary Thousand Years of History - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eColin Spencer\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eUntil the middle of the nineteenth century, English cuisine was known throughout Europe as extraordinarily stylish, tasteful, and contemporary, designed to satisfy sophisticated palates. So, as Colin Spencer asks, why did British food \"decline so direly that it became a world-wide joke, and how is it now climbing back into eminence?\" This delectable volume traces the rich variety of foods that are inescapably British--and the thousand years of history behind them. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eColin Spencer's masterful and witty account of Britain's culinary heritage explores what has influenced and changed eating in Britain--from the Black Death, the Enclosures, the Reformation, the Age of Exploration, the Industrial Revolution, and the rise of capitalism to present-day threats posed by globalization, including factory farming, corporate control of food supplies, and the pervasiveness of prepackaged and fast foods. He situates the beginning of the decline in British cuisine in the Victorian age, when various social, historical, and economic factors--an emphasis on appearances, a worship of French cuisine, the rise of Nonconformism, which saw any pleasure as a sin, the alienation from rural life found in burgeoning towns, the rise and affluence of the new bourgeoisie, and much else--created a fear that simple cooking was vulgar. The Victorians also harbored suspicions that raw foods were harmful, encouraged by the publication of a key cookbook of the period, \u003ci\u003eMrs. Beeton's Book of Household Management.\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eHowever, twenty-first century British cooking is experiencing a glorious resurgence, fueled by television gurus and innovative restaurants with firm roots in the British tradition. This new interest in and respect for good food is showing the whole world, as Spencer puts it, \"that the old horror stories about British food are no longer true.\"\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eColin Spencer is an author and playwright and was food editor for \u003ci\u003eThe Guardian\u003c\/i\u003e for thirteen years. He is the author of \u003ci\u003eVegetarianism: A History\u003c\/i\u003e and co-author of \u003ci\u003eThe Faber Book of Food.\u003c\/i\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 400\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.12 x 10.3 x 7.25 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 05, 2003\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914927640920,"sku":"9780231131100","price":108.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/a88SW0ah-P9780231131100.webp?v=1792785270"},{"product_id":"my-culinary-journey-food-fetes-of-provence-with-recipes-hardcover","title":"My Culinary Journey: Food \u0026 Fetes of Provence with Recipes - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eGeorgeanne Brennan\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIntimate Journey to the South of France\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDiscover all that awaits you in Provence France. Award-winning author Georgeanne Brennan is your ultimate travel guide to experience the foods, festivals, and inspirational people who have fueled her love for this treasured region of France.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eA dream turned reality.\u003c\/strong\u003e As a young woman, Georgeanne and her husband with their small children bought a Provance farmhouse with a little land and some goats. Their goal was to realize the dream of an idyllic existence in the French countryside. Now, these precious memoires are yours to hold in her book, \u003cem\u003eMy Culinary Journey\u003c\/em\u003e. Whether in the comfort of your own home, deciding the next vacation destination, or landing right in the heart of France, \u003cem\u003eMy Culinary Journey\u003c\/em\u003e is your companion to all things France. In this cherished travel guide, you'll find: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eForty delicious French recipes\u003c\/li\u003e\n\u003cli\u003eGorgeous personal photographs\u003c\/li\u003e\n\u003cli\u003eIn-depth knowledge of cultural regional festivals (or fêtes)\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eIn these pages find rich descriptions\u003c\/strong\u003e of warm summer meals, of the art of making goat cheese, and more. This evocative and passionate memoir weaves together personal stories of friendship, cooking, and living in the Provencal tradition. It will whet the appetite of foodies, travelers, and anyone who dreams of packing their bags and taking a delicious romp through the lavender fields and vine-covered hills of Provence.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIf you enjoyed books that transport you to another country right from your kitchen like \u003cem\u003eDirt\u003c\/em\u003e, \u003cem\u003eMastering the Art of French Cooking\u003c\/em\u003e, or \u003cem\u003eMagnolia Table\u003c\/em\u003e, then you'll love \u003cem\u003eMy Culinary Journey\u003c\/em\u003e.\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eGeorgeanne Brennan\u003c\/strong\u003e is an award-winning cookbook author, journalist, educator and entrepreneur who is nationally recognized for her work. Her expertise ranges from farming and agriculture to history and food lore. She is the recipient of a James Beard Foundation Award.\u003c\/p\u003e\u003cp\u003eIn 2014 she launched her online store, La Vie Rustic--Sustainable Living in the French Style, lavierustic.com, which reflects her long-time love affair with France and especially Provence, where she has a home.\u003c\/p\u003e\u003cp\u003eIn addition to her books Brennan writes regular features for the \u003cem\u003eSan Francisco Chronicle\u003c\/em\u003e newspaper's food section and has contributed to \u003cem\u003eFine Cooking\u003c\/em\u003e, \u003cem\u003eBon Appétit\u003c\/em\u003e, \u003cem\u003eCooking Pleasures\u003c\/em\u003e, \u003cem\u003eThe New York Times\u003c\/em\u003e, \u003cem\u003eGarden Design\u003c\/em\u003e, \u003cem\u003eMetropolitan Home\u003c\/em\u003e, \u003cem\u003eHorticulture\u003c\/em\u003e, and \u003cem\u003eOrganic Gardening\u003c\/em\u003e. She is a regular contributor and columnist for \u003cem\u003eEdible Marin\u003c\/em\u003e and \u003cem\u003eWine Country. She has been featured in \u003cem\u003eFood and Wine\u003c\/em\u003e, \u003cem\u003eGourmet\u003c\/em\u003e, and \u003cem\u003eSunset Magazine\u003c\/em\u003e, among others and has appeared on Oprah.com, Good Morning America, and other shows. She lives in Winters, CA, and Provence.\u003c\/em\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 208\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 9.5 x 7.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 15, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914933375320,"sku":"9780997066401","price":29.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/sIoANsT8v_9780997066401.webp?v=1792785277"},{"product_id":"food-in-medieval-times-paperback","title":"Food in Medieval Times - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMelitta Weiss Adamson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eStudents and other readers will learn about the common foodstuffs available, how and what they cooked, ate, and drank, what the regional cuisines were like, how the different classes entertained and celebrated, and what restrictions they followed for health and faith reasons. Fascinating information is provided, such as on imitation food, kitchen humor, and medical ideas. Many period recipes and quotations flesh out the narrative. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThe book draws on a variety of period sources, including as literature, account books, cookbooks, religious texts, archaeology, and art. Food was a status symbol then, and sumptuary laws defined what a person of a certain class could eat--the ingredients and preparation of a dish and how it was eaten depended on a person's status, and most information is available on the upper crust rather than the masses. Equalizing factors might have been religious strictures and such diseases as the bubonic plague, all of which are detailed here.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eMELITTA WEISS ADAMSON is Professor of Modern Languages and Literatures at the University of Western Ontario.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.61 x 9.21 x 6.14 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 01, 2004\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914936291672,"sku":"9780313361760","price":59.31,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/hs8pzDJams9780313361760.webp?v=1792785281"},{"product_id":"paris-par-hasard-from-bagels-to-brioches-paperback","title":"Paris Par Hasard: From Bagels to Brioches - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eTerrance William Gelenter\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eAn insider's memoir of contemporary Paris through expatriate eyes.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 258\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.54 x 8 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 03, 2011\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914938749272,"sku":"9780615392301","price":21.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/je8N7C3CFm9780615392301.webp?v=1792785285"},{"product_id":"a-guide-to-modern-cookery-paperback","title":"A Guide to Modern Cookery - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAuguste Escoffier\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThe late nineteenth and early twentieth centuries witnessed a revolution in the eating habits of European households with disposable incomes. Central to the culinary history of the period is the innovative French chef Georges Auguste Escoffier (1846-1935). His cooking methods, combined with a modern approach to managing professional kitchen staff, contributed to the development of a fashionable culture of dining out, notably at London's Savoy and Carlton hotels. Escoffier's influence was such that he was urged to publish his methods and recipes. Reissued here in its English translation of 1907, this textbook on haute cuisine was first published in French in 1903. Beginning with the fundamental elements of cooking, Escoffier gives nearly 3,000 descriptions and recipes, ranging from sauces and marinades to jams and jellies. Intended for the instruction of aspiring chefs, this monumental work remains a core text at cookery schools to this day.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 902\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.78 x 9.61 x 6.69 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 06, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914946154840,"sku":"9781108063500","price":182.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/8K0aUd43T19781108063500.webp?v=1792785296"},{"product_id":"food-and-cooking-in-victorian-england-a-history-hardcover","title":"Food and Cooking in Victorian England: A History - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAndrea L. Broomfield\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eNine recipes serve as entry points for detailing the history of food production, cooking, and diet throughout Queen Victoria's reign in England. More than that, however, Broomfield offers an introduction to the world of everyday dining, food preparation, and nutrition during one of the most interesting periods of English history. Food procurement, kitchen duties, and dining conventions were almost always dictated by one's socioeconomic status and one's gender, but questions still remain. Who was most likely to dine out? Who was most likely to be in charge of the family flatware and fine china? Who washed the dishes? Who could afford a fine piece of meat once a week, once a month, or never? How much did one's profession dictate which meal times were observed and when? All these questions and more are answered in this illuminating history of food and cooking in Victorian England.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eAndrea Broomfield\u003c\/b\u003e is Associate Professor of English at Johnson County Community College. She is co-editor of \u003ci\u003eProse by Victorian Women: An Anthology\u003c\/i\u003e and has published several book chapters and journal articles.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.87 x 9.5 x 6.45 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 01, 2007\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914947334488,"sku":"9780275987084","price":104.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Dr2JpGuCPd9780275987084.webp?v=1792785298"},{"product_id":"the-forme-of-cury-a-roll-of-ancient-english-cookery-paperback","title":"The Forme of Cury, a Roll of Ancient English Cookery - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSamuel Pegge\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003eOne of the oldest surviving English-language cookbooks, this fascinating work was originally compiled in the late fourteenth century by the master cooks at the court of Richard II. It contains nearly 200 recipes for the preparation of everyday dishes as well as elaborate banquets. Here we find roasts, stews, jellies and custards alongside dishes that call for highly prized spices or animals such as curlews and porpoises. This 1780 transcription, from the manuscript then belonging to Gustavus Brander and now in the British Library, was made by the Anglican clergyman and antiquary Samuel Pegge (1704-96). Ordained in 1730 and elected a fellow of the Society of Antiquaries in 1751, Pegge briefly discusses in his preface the history of cooking since antiquity, while his annotations to the text elucidate the medieval vocabulary. Among related items forming an intriguing appendix are rolls of provisions from the time of Henry VIII.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 238\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.54 x 8.5 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 11, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914947367256,"sku":"9781108076203","price":71.82,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/7X8aWwmz_Y9781108076203.webp?v=1792785298"},{"product_id":"the-silver-spoon-hardcover","title":"The Silver Spoon - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eThe Silver Spoon Kitchen\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003ci\u003eThe Silver Spoon\u003c\/i\u003e, the most influential and successful Italian cookbook of the last 50 years, is now available in a brand new revised edition. Originally published in 1950, it became an instant classic, selling over one million copies in eight editions. Considered essential in every household, it is still one of the most popular wedding presents today. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003eThe Silver Spoon\u003c\/i\u003e was conceived and first published by Domus, the design and architectural magazine famously directed by Giò Ponti from the 1920s to the 70s. A select group of cooking experts was commissioned to collect hundreds of traditional Italian recipes and make them available for the first time to a wider modern audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations. They furthermore included modern recipes from some of the most famous Italian chefs, resulting in a style of cooking that appeals to the gourmet chef and the amateur enthusiast alike. \u003cp\u003e\u003c\/p\u003eA comprehensive and lively book, its uniquely stylish and user-friendly format makes it accessible and a pleasure to read. The new edition features new introductory material covering culinary matters such as how to compose a traditional Italian meal, typical food traditions of the different regions, and how to set the table. It is also illustrated with twice as many newly commissioned photographs and contains a new section of menus by celebrated chefs cooking traditional Italian food. \u003cp\u003e\u003c\/p\u003eThis is a monumental and unsurpassably prestigious cookbook that will share the bookshelves with classic titles such as \u003ci\u003eThe Joy of Cooking\u003c\/i\u003e and \u003ci\u003eLarousse Gastronomique\u003c\/i\u003e. With over 2,000 recipes illustrated with specially commissioned art work and photography, the book is destined to become a fresh and definitive classic in the Italian cuisine booklist.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 1505\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 2.7 x 10.7 x 7.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 24, 2011\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914949988696,"sku":"9780714862569","price":54.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/CmswpNUhaT9780714862569.webp?v=1792785301"},{"product_id":"the-tuscan-year-paperback","title":"The Tuscan Year - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eElizabeth Romer\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003ci\u003eThe Tuscan Year\u003c\/i\u003e recounts the daily life and food preparation of a family living on a farm in Tuscany. Elizabeth Romer chronicles each season's activities month by month: curing prosciutto and making salame in January, planting and cheesemaking in March, harvesting and threshing corn in July, hunting for wild muchrooms in September, and grape crushing in Ocober. Scattered throughout this lovely calendar are recipes--fresh bread and olive oil, grilled mushrooms, broad beans with ham, trout with fresh tomatoes and basil, chicken grilled with fresh sage and garlic, and apples baked with butter, sugar, and lemon peel, among many others. Alive with the rhythms of country tradition, \u003ci\u003eThe Tuscan Year \u003c\/i\u003eis a treasure for the armchair traveler as well as the cook.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eElizabeth Romer\u003c\/b\u003e studied textile design at the Royal College of Art, London, and has practiced and taught in that field. 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Across the snow-capped mountains of Uganda to arid northern Nigeria; from the golden beaches of South Africa to the humid rain forests of Zambia - European communities in English-speaking Africa developed a distinctive and delicious cuisine. Engaging memories and exclusive contributions from distinguished Africans including Dr Mangosuthu Buthelezi, Peter Hain MP, Lord Joffe, Prue Leith, Matthew Parris and Archbishop John Sentamu bring life to over 180 traditional recipes. Including a treasury of vintage illustrations and original advertisements from the region, this book provides the first comprehensive overview of the unique cookery tradition of British Africa.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 442\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 9.21 x 6.14 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 01, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914953363800,"sku":"9780955393686","price":34.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Ujpwo4QoZm9780955393686.webp?v=1792785306"},{"product_id":"greece-the-cookbook-hardcover","title":"Greece: The Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eVefa Alexiadou\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eGreece: The Cookbook\u003c\/i\u003e is the definitive work on the rich and fascinating cooking of modern Greece.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003ci\u003eGreece: The Cookbook\u003c\/i\u003e is the first truly comprehensive bible of Greek food in English. Rapidly increasing in popularity, Greek food is simple to prepare, healthy and delicious, and, more than most other cuisines, bears all the hallmarks of the rich cultural history of the land and sea from which it is drawn. \u003c\/p\u003e\u003cp\u003eIt is the original Mediterranean cuisine, where olive oil, bread, wine, figs, grapes and cheese have been staples since the beginnings of Western civilization. With hundreds of simple recipes by Vefa Alexiadou, the authoritative grand dame of Greek cookery, the book also includes information on regional specialities, local ingredients and the religious and historical significance of the dishes, and is illustrated with 230 colour photographs.\u003ci\u003e\u003c\/i\u003e\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eVefa Alexiadou\u003c\/b\u003e was the leading authority on Greek cookery. A bestselling author of thirteen cookbooks in Greece, she also had her own television series and regularly wrote articles for magazines and gave lectures and demonstrations on Greek recipes. She served on the board of the Centre for the Preservation of Traditional Greek Gastronomy.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 704\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.9 x 10.7 x 7.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 20, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914954117464,"sku":"9780714873800","price":54.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/SrB4WPbx9c9780714873800.webp?v=1792785307"},{"product_id":"food-and-drink-in-medieval-poland-rediscovering-a-cuisine-of-the-past-hardcover","title":"Food and Drink in Medieval Poland: Rediscovering a Cuisine of the Past - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMaria Dembinska\u003c\/b\u003e (Author), \u003cb\u003eMagdalena Thomas\u003c\/b\u003e (Translator), \u003cb\u003eWilliam Woys Weaver\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eLavender vinegar, saffron wafers, chicken baked with prunes, pears stewed with cucumbers and figs . . . there is something wonderfully inviting about the unusual and exotic flavors that came to the medieval Polish table. By turns robust and refined, and capturing all the richness and complexity of Poland in the Middle Ages, this is cookery that flourished at the crossroads of Western and Oriental foodways. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThis is the first book of its kind in English to explore the fascinating culinary history of medieval Poland. It represents the fruits of a twenty-year collaboration between two distinguished food historians, William Woys Weaver and the late Maria Dembinska. Freely adapted from a pioneering work first published by Dembinska in 1963, this new edition explores the subject of Polish medieval cuisine through archaeology, material culture, and ethnography, along with other perspectives and techniques. Topics examined include not just the personal eating habits of kings, queens, and nobles but also those of the peasants, monks, and other social groups not generally considered in medieval food studies. \u003cp\u003e\u003c\/p\u003eTo appreciate the tastes and textures of medieval Polish cookery, there is simply no better way than to experience the food firsthand. Weaver has included thirty-five carefully reconstructed recipes, from courtier's pottage, a one-pot dinner popular with rich peasants and petty nobles, to game stewed with sauerkraut, to a court dish of baked fruit, to Polish hydromel, an easily made drink flavored with honey and fennel. With ingredients such as rosewater, cucumbers, saffron, and honey, these recipes will intrigue anyone who loves the art of cooking.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eMaria Dembinska conducted her research on food consumption in medieval Poland at Warsaw University and at the Institute of Material Culture of the Polish Academy of Sciences. A noted food historian, she authored nearly two hundred articles and papers on medieval foods and foodways. William Woys Weaver is an internationally known food historian and author of numerous books, including America Eats, The Christmas Cook, Pennsylvania Dutch Country Cooking, and Heirloom Vegetable Gardening. He began his collaboration with Maria Dembinska on the publication of Food and Drink in Medieval Poland in 1977.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 10.1 x 7.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 20, 1999\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914964635992,"sku":"9780812232240","price":122.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/oSe529MfUj9780812232240.webp?v=1792785323"},{"product_id":"barolo-paperback","title":"Barolo - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMatthew Gavin Frank\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eAfter a childhood of microwaved meat and saturated fat, Matthew Gavin Frank got serious about food. His \"research\" ultimately led him to Barolo, Italy (pop. 646), where, living out of a tent in the garden of a local farmhouse, he resolved to learn about Italian food from the ground up. \u003ci\u003eBarolo\u003c\/i\u003e is Frank's account of those six months. At once an intimate travelogue and a memoir of a culinary education, the book details the adventures of a not-so-innocent abroad in Barolo, a region known for its food and wine (also called Barolo). Upon arrival, Frank began picking wine grapes for famed vintner Luciano Sandrone. He tells how, between lessons in the art of the grape harvest, he discovered, explored, and savored the gustatory riches of Piemontese Italy. Along the way we meet the region's families and the many eccentric vintners, butchers, bakers, and restaurateurs who call Barolo home. Rich with details of real Italian small-town life, local foodstuffs, strange markets, and a circuslike atmosphere, Frank's story also offers a wealth of historical and culinary information, moments of flamboyance, and musings on foreign travel (and its many alien seductions), all filtered through food and wine.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eMatthew Gavin Frank worked for over fifteen years in the food and restaurant industry in positions ranging from dishwasher to sous-chef, server to sommelier, menu consultant to catering-business owner, farmhand to janitor. An assistant professor of creative writing at Northern Michigan University, he has published essays in \u003ci\u003eGastronomica\u003c\/i\u003e, \u003ci\u003eCreative Nonfiction\u003c\/i\u003e, and \u003ci\u003eBest Food Writing 2006\u003c\/i\u003e and is the author of \u003ci\u003ePot Farm\u003c\/i\u003e (Nebraska, 2012).\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 248\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.38 x 8.28 x 5.34 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 01, 2012\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914971681112,"sku":"9780803240063","price":17.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/7L-KpaOtT29780803240063.webp?v=1792785334"},{"product_id":"barolo-hardcover","title":"Barolo - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMatthew Gavin Frank\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eAfter a childhood of microwaved meat and saturated fat, Matthew Gavin Frank got serious about food. His \"research\" ultimately led him to Barolo, Italy (pop. 646), where, living out of a tent in the garden of a local farmhouse, he resolved to learn about Italian food from the ground up. \u003ci\u003eBarolo\u003c\/i\u003e is Frank's account of those six months. At once an intimate travelogue and a memoir of a culinary education, the book details the adventures of a not-so-innocent abroad in Barolo, a region known for its food and wine (also called Barolo). Upon arrival, Frank began picking wine grapes for famed vintner Luciano Sandrone. He tells how, between lessons in the art of the grape harvest, he discovered, explored, and savored the gustatory riches of Piemontese Italy. Along the way we meet the region's families and the many eccentric vintners, butchers, bakers, and restaurateurs who call Barolo home. Rich with details of real Italian small-town life, local foodstuffs, strange markets, and a circuslike atmosphere, Frank's story also offers a wealth of historical and culinary information, moments of flamboyance, and musings on foreign travel (and its many alien seductions), all filtered through food and wine.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eMatthew Gavin Frank worked for over fifteen years in the food and restaurant industry in positions ranging from dishwasher to sous-chef, server to sommelier, menu consultant to catering-business owner, farmhand to janitor. An assistant professor of creative writing at Northern Michigan University, he has published essays in \u003ci\u003eGastronomica\u003c\/i\u003e, \u003ci\u003eCreative Nonfiction\u003c\/i\u003e, and \u003ci\u003eBest Food Writing 2006\u003c\/i\u003e and is the author of \u003ci\u003ePot Farm\u003c\/i\u003e (Nebraska, 2012).\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 246\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.89 x 8.7 x 6.38 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 01, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914972303704,"sku":"9780803226746","price":34.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/U_nRkM30qv9780803226746.webp?v=1792785334"},{"product_id":"regional-cuisines-of-medieval-europe-a-book-of-essays-paperback","title":"Regional Cuisines of Medieval Europe: A Book of Essays - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMelitta Weiss Adamson\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003eExpert food historians provide detailed histories of the creation and development of particular delicacies in six regions of medieval Europe-Britain, France, Italy, Sicily, Spain, and the Low Countries.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eMelitta Weiss Adamson\u003c\/strong\u003e, PhD., is Associate Professor of German and Adjunct Professor of History of Medicine at the University of Western Ontario. She attended the University of Vienna and received her PhD in Germanic Languages and Literatures from the UNiversity of Toronto. \u003cstrong\u003eAdamson\u003c\/strong\u003e is widely recognized as the leading authority on medieval cuisine and cookery.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.58 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 02, 2012\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914985050456,"sku":"9780415803618","price":115.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/37TW7o75NN9780415803618.webp?v=1792785351"},{"product_id":"travels-with-alice-paperback","title":"Travels with Alice - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCalvin Trillin\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThis delightful book collects Calvin Trillin's accounts of his trips to Europe with his wife, Alice, and their two daughters. In Taormina, Sicily, they cheerfully disagree with Mrs. Tweedie's 1904 assertion that the beautiful town \"is being spoilt,\" and skip the Grand Tour in favor of swimming holes, table soccer, and taureaux piscine. In Paris, they spend a day on the Champs-Elysées comparing Freetime's \"le Hitburger\" to McDonald's Big Mac. In Spain, Trillin wonders whether he will run out of Spanish \"the way someone might run out of flour or eggs.\" Filled with Trillin's characteristic humor, \u003ci\u003eTravels with Alice\u003c\/i\u003e is the perfect book for summer travelers.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eCalvin Trillin\u003c\/b\u003e is the author of many books, including \u003ci\u003eFamily Man \u003c\/i\u003e(FSG, 1998) and \u003ci\u003eMessages from My Father\u003c\/i\u003e (FSG, 1996). He writes a weekly column for \u003ci\u003eTime \u003c\/i\u003eand a weekly poem for \u003ci\u003eThe Nation\u003c\/i\u003e. He lives in New York City.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 216\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.57 x 8.37 x 5.48 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 23, 1999\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914985607512,"sku":"9780374526009","price":19.44,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/JHrNrdS6lz9780374526009.webp?v=1792785352"},{"product_id":"french-country-cooking-meals-and-moments-from-a-village-in-the-vineyards-a-cookbook-hardcover","title":"French Country Cooking: Meals and Moments from a Village in the Vineyards: A Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMimi Thorisson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA captivating journey through off-the-beaten-path French wine country with 100 simple yet exquisite recipes, 150 sumptuous photographs, and stories inspired by life in a small village. \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\"Francophiles, this book is pure Gallic food porn.\"\u003ci\u003e--The Wall Street Journal\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eReaders everywhere fell in love with Mimi Thorisson, her family, and their band of smooth fox terriers through her blog, \u003ci\u003eManger, \u003c\/i\u003e and debut cookbook, \u003ci\u003eA Kitchen in France\u003c\/i\u003e. In \u003ci\u003eFrench Country Cooking\u003c\/i\u003e, the family moves to an abandoned old château in Médoc. While shopping for local ingredients, cooking, and renovating the house, Mimi meets the farmers and artisans who populate the village and learns about the former owner of the house, an accomplished local cook. Here are recipes inspired by this eccentric cast of characters, including \u003cb\u003eWhite Asparagus Soufflé\u003c\/b\u003e, \u003cb\u003eWine Harvest Pot au Feu\u003c\/b\u003e, \u003cb\u003eEndives with Ham\u003c\/b\u003e, and \u003cb\u003eSalted Butter Chocolate Cake\u003c\/b\u003e. \u003cp\u003e\u003c\/p\u003eFeaturing evocative photographs taken by Mimi's husband, Oddur Thorisson, and illustrated endpapers, this cookbook is a charming jaunt to an untouched corner of France that has thus far eluded the spotlight.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eMIMI THORISSON is the author of \u003ci\u003eA Kitchen in France\u003c\/i\u003e and \u003ci\u003eManger\u003c\/i\u003e, a blog devoted to French cooking and her life in the French countryside. She is the host of the French cooking shows \u003ci\u003eLa Table de Mimi\u003c\/i\u003e and \u003ci\u003eLes Desserts de Mimi\u003c\/i\u003e. She lives with her husband, their children, and their smooth fox terriers in an old château in St Yzans, in the Médoc region of France.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 336\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.3 x 10.2 x 8.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 25, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914986754392,"sku":"9780553459586","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/C3ufhg8DIC9780553459586.webp?v=1792785354"},{"product_id":"greek-life-family-culture-food-paperback","title":"Greek Life: Family. Culture. Food - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eEugenia Pantahos\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eA specially prepared trousseau of time-honoured Greek traditions, culture and recipes, lovingly assembled for future generations - to be preserved and not lost, to be embraced and not forgotten, and always to be enjoyed and celebrated.\u003c\/em\u003e\u003c\/p\u003e \u003cp\u003eEugenia Pantahos invites you to go on an extraordinary journey, as she reveals generations of time-honoured Greek customs, traditions, culture and recipes.\u003c\/p\u003e \u003cp\u003eUnique and inspiring, Eugenia provides us with a feast for the senses as she allows us to share in her celebration of the delightful and inimitable Greek way of life.\u003c\/p\u003e \u003cp\u003eEugenia also enchants us with the richness of Greek history, lovingly passed down from one family to another, introducing us to traditions, celebrations and classic recipes that enliven each calendar year, January to December.\u003c\/p\u003e \u003cp\u003eBeautifully photographed and written with deep passion, \u003cem\u003eGreek Life\u003c\/em\u003e is an invaluable reference book. It not only enriches our lives, it imparts, breathes life into and, most importantly, ensures the continuance and handing-on of these authentic and precious Greek traditions.\u003c\/p\u003e \u003cp\u003e\u003cem\u003eGreek Life\u003c\/em\u003e explains the essence of what it means to be Greek, and how to celebrate with the special spirit and joy of life that the Greeks call Kefi. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.71 x 9 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 01, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914988753240,"sku":"9780992515324","price":71.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/00YQo5d1cP9780992515324.webp?v=1792785357"},{"product_id":"the-magic-of-provence-pleasures-of-southern-france-paperback","title":"The Magic of Provence: Pleasures of Southern France - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eYvone Lenard\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eWhen Yvone Lenard returned to her native France and purchased a house in a hilltop village of Provence, an enchanted world of food, wines, and unusual adventures-including chicken rustling, flirtatious advances from neighbors, and a séance-opened up before her. This is her account of the spell cast on her by Provence, from her first morning's visit by a charming prince bearing a jug of the village's vin rose to the growth of her friendship with a duchess in the local chateau. Lenard shares tales of travels to St. Tropez and visits from American friends who find unexpected romance and magic in Provence. Told with verve, wit, and Lenard's deep understanding of the French language and culture, this memoir includes tales of others who have been drawn to the region, including Vincent van Gogh, Brigitte Bardot, and Princess Caroline of Monaco. Ways to re-create the magic of the region's sensuous way of life include recipes for food and drinks, as well as tips for entertaining in the Provençal style.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.86 x 8 x 5.42 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 08, 2001\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914988786008,"sku":"9780767906821","price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/kYGDf39s-W9780767906821.webp?v=1792785357"},{"product_id":"tasting-french-terroir-the-history-of-an-idea-volume-54-paperback","title":"Tasting French Terroir: The History of an Idea Volume 54 - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eThomas Parker\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThis 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 that developed between the Renaissance and the Revolution. Through close readings and an examination of little-known texts from diverse disciplines, Thomas Parker traces terroir's evolution, providing insight into how gastronomic mores were linked to aesthetics in language, horticulture, and painting and how the French used the power of place to define the natural world, explain comportment, and frame France as a nation.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eWith impressive erudition and an original marshaling of texts, \u003ci\u003eTasting French Terroir\u003c\/i\u003e traces French national identity in the ever-intriguing, ever-evolving bond between cuisine and country.--Priscilla Parkhurst Ferguson, Professor of Sociology, Columbia University, and author of \u003ci\u003eWord of Mouth: What We Talk About When We Talk About Food\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003e\"\u003ci\u003eTasting French Terroir\u003c\/i\u003e makes an important contribution to myriad fields, including culinary history, French literature and philosophy, and political science. Demonstrating ingenuity with its sources and chronological scope, this book will be a wonderful resource for a wide range of scholars.\"--Jennifer J. Davis, author of \u003ci\u003eDefining Culinary Authority: The Transformation of Cooking in France, 1650-1830\u003c\/i\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \"Thomas Parker elucidates and elaborates our understanding of terroir with his unique history of this polysemous word. In \u003ci\u003eTasting French Terroir\u003c\/i\u003e, Parker does not rely solely on classic French texts engaging with food and wine (say Brillat-Savarin and Curnonsky) to make sense of terroir's meaning and import. His examinations of authors as varied as Rabelais, Montaigne, DeSerres and Rousseau provide new revelations about the long celebration of France's natural bounty--what the French consider to be a great and generous geography. Parker leaves no stone unturned in his fascinating quest and makes a significant contribution to our understanding of French identity, the shifting tastes of the French, and the many meanings of terroir.\"--Amy Trubek, author of \u003ci\u003eThe Taste of Place: A Cultural History into Terroir \u003c\/i\u003eand Faculty Director of the Food Systems Graduate Program at UVM \u003cp\u003e\u003c\/p\u003e\u003ci\u003e\"Tasting French Terroir\u003c\/i\u003e is about the untranslatable. It takes us on a sweeping journey inside a word, a concept, an experience that often appears inaccessible or veiled to those outside of French language and culture. Using a remarkable array of sources, Parker guides us inside French history and culture to demonstrate how food and wine came to be seen as the material manifestation of \u003ci\u003eterroir\u003c\/i\u003e. This is a book that will be savored by food lovers everywhere.\"--Kolleen M. Guy, author of \u003ci\u003eWhen Champagne Became French\u003c\/i\u003e and Associate Professor of History at the University of Texas at San Antonio\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eThomas Parker \u003c\/b\u003eis Assistant Professor of French and Francophone Studies at Vassar College. 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This whole book has been reformatted, retyped and designed. These books are not made of scanned copies and hence the text is clear and readable.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 138\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.32 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 17, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915428106584,"sku":"9789356154728","price":24.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/IVt4poXprX9789356154728.webp?v=1792788817"},{"product_id":"dont-fill-up-on-the-antipasto-tony-danzas-father-son-cookbook-paperback","title":"Don't Fill Up on the Antipasto: Tony Danza's Father-Son Cookbook - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eTony Danza\u003c\/b\u003e (Author), \u003cb\u003eMarc Danza\u003c\/b\u003e (With), \u003cb\u003eJennifer Carrillo\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003eIn the Danza family, the men did most of the cooking -- great Italian-American food that has remained the favorite cuisine in American households for more than a century. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Now, actor, television personality, and exuberant cook Tony Danza and his son, Marc (and grandson, Nicholas!), invite you into the kitchen with their huge, at times hilarious, Italian-American clan for 50 top-secret family recipes (\u003ci\u003ethe\u003c\/i\u003e sauce and \u003ci\u003ethe\u003c\/i\u003e lasagna) and never-before-shared stories and photographs. \u003cp\u003e\u003c\/p\u003e You'll meet Tony's mom and dad, and Tony's mom's family, the Camisas. 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And remember, \"don't fill up on the antipasto.\"\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eTony Danza\u003c\/b\u003e is a former boxer who worked in television on \u003ci\u003eTaxi\u003c\/i\u003e (1978-1983) and \u003ci\u003eWho's the Boss?\u003c\/i\u003e (1984-1992). As the host of \u003ci\u003eThe Tony Danza Show\u003c\/i\u003e (2004-2006), he often showed off his culinary skills with son Marc and decided to do a book of family recipes and stories that he and his son treasured. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eMarc Danza, who has an extensive background in technology for television and event production, has worked in the industry for ESPN, the Staples Center, and Mandalay Entertainment Group. 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In the spacious, sun-drenched kitchen and adjoining herb garden, Emilia takes Patrizia under her wing, disclosing the secrets of her favorite Tuscan dishes. \u003c\/p\u003e\u003cp\u003e Through vivid descriptions and charming anecdotes, Chen brings to life the white Carrara marble terraces, the coal-burning stoves, antique roses, and sacks of chestnut flour that fill the family house, kitchen, and garden. This delightful and evocative narrative will welcome you into the heart of Patrizia's Tuscan home and allow you to bring the robust flavors of Emilia's cooking into your own kitchen.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 240\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 01, 2007\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915433906520,"sku":"9781416575269","price":20.68,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/25y9csDJVP9781416575269.webp?v=1792788824"},{"product_id":"cooking-and-eating-in-renaissance-italy-from-kitchen-to-table-hardcover","title":"Cooking and Eating in Renaissance Italy: From Kitchen to Table - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKatherine A. McIver\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eRenaissance Italy's art, literature, and culture continue to fascinate. The domestic life has been examined more in recent years, and this book reveals the preparation, eating, and the sociability of dining in Renaissance Italy. It takes readers behind the scenes to the Renaissance kitchen and dining room, where everyday meals as well as lavish banquets were prepared and consumed. Katherine McIver considers the design, equipment, and location of the kitchen and food prep and storage rooms in both middle-class homes and grand country estates. The diner's room, the orchestration of dining, and the theatrical experience of dining are detailed as well, all in the context of the renowned food and architectural scholars of the day.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eKatherine McIver is a professor emerita of art history at the University of Alabama at Birmingham. She is the author of Women, Art, and Architecture in Northern Italy, 1520-1580: Negotiating Power (winner of a Society for the Study of Early Modern Women Book Award), the editor and contributor of Wives, Widows, Mistresses, and Nuns in Early Modern Italy: Making the Invisible Visible through Art and Patronage (2012), and has also written about dining in Gastronomica and New Perspectives on the Early Modern Italian Domestic Interior.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 218\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 9 x 6.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 16, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915435184472,"sku":"9781442227187","price":97.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/leh4u-KyJV9781442227187.webp?v=1792788825"},{"product_id":"food-of-the-italian-south-recipes-for-classic-disappearing-and-lost-dishes-a-cookbook-hardcover","title":"Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes: A Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKatie Parla\u003c\/b\u003e (Author), \u003cb\u003eChris Bianco\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e85 authentic recipes and 100 stunning photographs that capture the cultural and cooking traditions of the Italian South, f\u003cb\u003erom the mountains to the coast.\u003c\/b\u003e\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIn most cultures, exploring food means exploring history--and the Italian south has plenty of both to offer. The pasta-heavy, tomato-forward \"Italian food\" the world knows and loves does not actually represent the entire country; rather, these beloved and widespread culinary traditions hail from the regional cuisines of the south. Acclaimed author and food journalist Katie Parla takes you on a tour through these vibrant destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. Parla shares rich recipes, both original and reimagined, along with historical and cultural insights that encapsulate the miles of rugged beaches, sheep-dotted mountains, meditatively quiet towns, and, most important, culinary traditions unique to this precious piece of Italy. With just a bite of the Involtini alla Piazzetta from farm-rich Campania, a taste of Giurgiulena from the sugar-happy kitchens of Calabria, a forkful of 'U Pan' Cuott' from mountainous Basilicata, a morsel of Focaccia from coastal Puglia, or a mouthful of Pizz e Foje from quaint Molise, you'll discover what makes the food of the Italian south unique. \u003cp\u003e\u003c\/p\u003e\u003cb\u003ePraise for \u003c\/b\u003e\u003ci\u003e\u003cb\u003eFood of the Italian South\u003c\/b\u003e\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\"Parla clearly crafted every recipe with reverence and restraint, balancing authenticity with accessibility for the modern home cook.\"\u003cb\u003e--\u003ci\u003eFine Cooking\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e \"Parla's knowledge and voice shine in this outstanding meditation on the food of South Italy from the Molise, Campania, Puglia, Basilicata, and Calabria regions. . . . This excellent volume proves that no matter how well-trodden the Italian cookbook path is, an expert with genuine curiosity and a well-developed voice can still find new material.\"\u003cb\u003e--\u003ci\u003ePublishers Weekly \u003c\/i\u003e(starred review)\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e \"There's There's Italian food, and then there's there's \u003ci\u003eItalian food\u003c\/i\u003e. Not just pizza, pasta, and prosciutto, but obscure recipes that have been passed down through generations and are only found in Italy... . . . and in this book.\"\u003cb\u003e--\u003ci\u003eWoman's Day\u003c\/i\u003e (Best Cookbooks Coming Out in 2019)\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"[With] \u003ci\u003eFood of the Italian South, \u003c\/i\u003e Parla wanted to branch out from Rome and celebrate the lower half of the country.\"\u003cb\u003e--\u003ci\u003ePunch\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \"Acclaimed culinary journalist Katie Parla takes cookbook readers and home cooks on a culinary journey.\"\u003cb\u003e--The Parkersburg\u003ci\u003e News and Sentinel\u003c\/i\u003e\u003c\/b\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eKatie Parla\u003c\/b\u003e, a New Jersey native, is a Rome-based food and beverage journalist, culinary guide, and educator. She is the author of KatieParla.com, the Saveur Award-winning food and travel site, the ebook Eating \u0026amp; Drinking in Rome, more than twenty travel guides, and coauthor of \u003ci\u003eTasting Rome\u003c\/i\u003e (2016), winner of the IACP Award for best international cookbook. Her travel writing, recipes, and food criticism appear in the \u003ci\u003eNew York Times, Food \u0026amp; Wine, Saveur, Australian Gourmet Traveller, the Guardian, AFAR, Condé Nast Traveler\u003c\/i\u003e, Punch, Eater, and more. 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Grandmother Ilona started collecting recipes in 1905 in an Austro-Hungarian small town and accumulated 300+ recipes of various pastries, cakes and tarts, reflecting the delightful Austrian and Hungarian confectionery traditions. The recipes were translated from German and Hungarian, carefully tested and adjusted to current units of measure, ingredients, and tools.\u003c\/p\u003e\u003cp\u003eTesting and adapting the recipes was done by my friend. Leora Steif, who also converted them to the detailed instructions provided in this book.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 154\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.42 x 8.5 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 15, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915459694936,"sku":"9781777654429","price":26.84,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/iKoTv65xdB9781777654429.webp?v=1792788859"},{"product_id":"report-on-the-mission-to-brazil-paperback","title":"Report on the Mission to Brazil - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAntoine Guillemin\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eReport on the Mission to Brazil is the English translation of the report of an 1839 French expedition to Brazil to gather tea plants and information on tea production from growers in Brazil. The goal was to establish a tea production industry in France. The journey itself, steps taken to acquire and transport tea plants back to Europe, and information on tea processing methods are described. Two additional reports on tea growing and production in Brazil written shortly before the expedition are also included. The three reports in this edition give a thorough picture of the tea production practices of early European growers. Information on the life and work of Dr. Antoine Guillemin, who died soon after the expedition, is also included. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 172\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.37 x 8.5 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 04, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915472572760,"sku":"9781952432002","price":18.31,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/s7skyJm8mG9781952432002.webp?v=1792788890"},{"product_id":"the-official-downton-abbey-cookbook-hardcover","title":"The Official Downton Abbey Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAnnie Gray\u003c\/b\u003e (Author), \u003cb\u003eGareth Neame\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe 2020 IBPA Awards Winner! Bring an authentic slice of Downton Abbey into your kitchen with over 100 delicious recipes from this official cookbook.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eEmbrace Highclere glamor and the cuisine and customs of the Crawley household with \u003ci\u003eThe Official Downton Abbey Cookbook\u003c\/i\u003e! Whether adapted from original period recipes or replicated and inspired by the screen, all 100+ recipes of this book reflect the influences found on \u003ci\u003eDownton Abbey\u003c\/i\u003e tables. Food historian Annie Gray gives a rich and fascinating insight into the background of the dishes popular between 1912 and 1926--a period of tremendous change and conflict, as well as culinary development. \u003cp\u003e\u003c\/p\u003eFeaturing stunning photographs of dishes and the beloved series, plus notes on customs of the time, quotes from characters, and descriptions of scenes, this unique cookbook provides vivid context for the dishes and brings the show to life. Savor the rich traditions and historic flavors of \u003ci\u003eDownton Abbey\u003c\/i\u003e for contemporary palettes with Cornish Pasties, Jam and Custard Tarts, and more! \u003cp\u003e\u003c\/p\u003eWith these historic recipes--compelling to a contemporary palate and easy to replicate in today's kitchens--savor the rich traditions and flavors of \u003ci\u003eDownton Abbey \u003c\/i\u003ewithout end.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eAnnie Gray is one of Britain's leading food historians. She holds degrees from the University of Oxford, as well as York and Liverpool, and is an honorary research associate at the University of York. She is the author of a culinary biography of Queen Victoria: \u003ci\u003eThe Greedy Queen, Eating with Victoria\u003c\/i\u003e (2016), as well as \u003ci\u003eVictory in the Kitchen: The Story of Churchill's Cook\u003c\/i\u003e (2020), a biography of Georgina Landemare, Winston Churchill's longest serving cook. She is also the resident food historian in BBC Radio 4's popular food panel show, \u003ci\u003eThe Kitchen Cabinet\u003c\/i\u003e, and has both presented and consulted for various British TV productions, including the recent \u003ci\u003eVictoria and Albert: The Wedding\u003c\/i\u003e (also shown on PBS), and \u003ci\u003eThe Sweetmakers\u003c\/i\u003e. She is also a consultant for the \u003ci\u003eVictorian Way\/Mrs. Crocombe\u003c\/i\u003e series for English Heritage on YouTube. She works generally as a consultant to the heritage industry on historic food and dining, and worked for many years as a costumed interpreter, leading the service wing team at the award-winning Audley End House (English Heritage). She is a huge fan of a proper suet pudding.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 10.1 x 8.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 17, 2019\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e Benjamin Franklin Award (2020)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915701752152,"sku":"9781681883694","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/ENsBhkQ7z9781681883694.webp?v=1792792596"}],"url":"https:\/\/usa-markt.com\/collections\/books-cooking-europe.oembed?page=2","provider":"usa-markt","version":"1.0","type":"link"}