As the executive culinary assistant to celebrity Chicago chef Patrick Conlon, Alana Ostermann works behind the scenes—and that’s just the way she likes it.
This inspirational love story is heartfelt evidence that love stories come in many different forms.
For more than fifty years, Jacques Pépin has chronicled his menus for parties for friends, birthdays, anniversaries, and holidays in handsome hand-illustrated books.
Luc Hoornaert has collected 60 recipes from his travels around the world. What are the classics? How do other cultures use egg in the kitchen? How do top chefs make dishes based on eggs? This book reveals all.
In the ten years since their high-school graduation, Whitney Lee, Hercules Huang, and Audrey Henley have continued to meet once a month to renew their long-time friendship and confide in one another, until during a weekend getaway, the ...
Climate Change and the Foods We Love and Need Michael P. Hoffmann, Carrie Koplinka-Loehr, Danielle L. Eiseman ... As people began to transition from hunter- gatherer societies to agricultural ones, they chose to plant wild wheat ...
The 1960 civil rights sit-ins at the Woolworth's lunch counter in Greensboro, North Carolina, are seen through the eyes of a young Southern black girl.
Catherine, the wife of Charles Dickens, was herself an author, but of just one book: What Shall we Have for Dinner? Satisfactorily Answered by Numerous Bills of Fare for from...
Can you figure out how much your dinner will cost by counting the words on the menu? In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know.
Fondue on the Menu