 | Paul Levy - 1997 - 412 pages
This is the first modern anthology to bring together a selection of the finest writing on gastronomy. Paul Levy draws on a rich tradition of gastronomic journalism that has ... | |
 | Paul Lévy - 1968 - 136 pages
A study of initiatory elements in Buddhist ordination rites. | |
 | Duncan McCorquodale - 2009 - 360 pages
Photographs and illustrations of culinary history and branding throughout the ages. | |
 | Thomas McNamee - 2012 - 354 pages
From the bestselling author of "Alice Waters and Chez Panisse" comes the first biography of the father of the American food revolution, who introduced the world to the likes of ... | |
 | John L. Hess, Karen Hess - 2000 - 420 pages
This classic barbeque of our foodways is as valid and as savory today as when it first tickled ribs a generation ago. Based on the superlative authority of John L. Hess ... | |
 | Andrew Dornenburg, Karen Page - 2003 - 400 pages
Becoming a Chef, Revised is the updated and expanded edition of the 1996 James Beard Foundation Award for Best Writing on Food, and reflects all the most recent advances made ... | |
 | James Beard - 2015 - 306 pages
A timeless and insightful volume of essays—with more than 130 recipes—by the master of American cuisine The Armchair James Beard showcases the many roles of America’s first ... | |
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