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81 PARR, TAMI. Pacific Northwest Cheese: A History.
Oregon State University Press, Corvallis: 2013. s Softcover. Brand new book. 
In this rich and engaging history, Tami Parr shows how regional cheesemaking found its way back to the farm. It's a lively story that begins with the first fur traders in the Pacific Northwest and ends with modern-day small farmers in Oregon, Washington, and Idaho. For years, farmers in the Pacific Northwest made and sold cheese to support themselves, but over time the craft of cheesemaking became a profitable industry and production was consolidated into larger companies and cooperatives. Eventually, few individual cheesemakers were left in the region. In the late sixties and early seventies, influenced by the counterculture and back-to-the-land movements, the number of small farms and cheesemakers began to grow, initiating an artisan cheese renaissance that continues today. Along with documenting the history of cheese in the region, Parr reveals some of the Pacific Northwest's untold cheese stories: the fresh cheese made on the Oregon Trail, the region's thriving blue cheese and regional swiss cheese makers, and the rise of goat's milk and goat's milk cheese (not the modern phenomenon many assume it to be). 7 ķ 10, black-and-white photographs, 208 pages. Tami Parr is the author of Artisan Cheese of the Pacific Northwest and the creator of the Pacific Northwest Cheese Project website (pnwcheese.com). Her writing has also appeared in The Oregonian, Northwest Palate, and Edible Portland. She lives in Portland, Oregon. "Tami Parr's research reveals the roots of today's artisan cheese renaissance: the people, the geography, and the historical forces that shaped cheese production in the Pacific Northwest. An impressive and valuable work of scholarship."—Janet Fletcher, author of Cheese & Beer and Cheese & Wine 
Price: 21.80 USD
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82 PASSWATER, RICHARD. Super Calorie, Carbohydrate Counter.
Dale Books, New York: 1978. 0895590603 / 9780895590602 s Softcover. Fair condition. Cover is faded. 

Price: 3.56 USD
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83 POMEROY, RALPH. The Ice Cream Connection: All You'd Love To Know About Ice Cream.
Paddington Press Ltd., New York: 1975. 084670062X / 9780846700623 First Edition. s Softcover. Good condition. 
There's more to ice cream than melts in the mouth. It's not just a food. Here's everything you ever wanted to know about ice cream and then some. Highly illustrated. 
Price: 110.01 USD
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84 REARDON, JOAN. M. F. K. Fisher, Julia Child, And Alice Waters: Celebrating The Pleasures Of The Table.
Random House, New York: 1994. 0517577488 / 9780517577486 First Edition. h Hardcover with dustjacket. Very good condition. 
Celebrates the accomplishments and friendships of three women who changed the way Americans think about food and ccoking, dining and pleasure. While the unique contributions of each of these women are known to all of those who savor fine food, Joan Reardon explores their mutual friendships and traces the parallels among their lives. Includes an Index. "Thank you, Joan Reardon, for putting together the lives of three women who, separately and together, changed the way Americans think and feel about food. The shared passion of these three for re-creating the pleasures of France in California gives new meaning to culinary topology and the coming age of American taste." - Betty Fussell 
Price: 37.72 USD
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85 REED, MARCIA WITH CONTRIBUTIONS BY CHARISSA BREMER-DAVID, JOSEPH IMORDE, MARCIA REED, AND ANNE WILLAN. The Edible Monument: The Art Of Food For Festivals.
Getty Research Institute, Los Angeles: 2015. h Hardcover with dustjacket. Brand new book. 
The Edible Monument considers the elaborate architecture, sculpture, and floats made of food that were designed for court and civic celebrations in early modern Europe. These include popular festivals such as Carnival and the Italian Cuccagna. Like illuminations and fireworks, ephemeral artworks made of food were not well documented and were challenging to describe because they were perishable and thus quickly consumed or destroyed. In times before photography and cookbooks, there were neither literary models nor a repertoire of conventional images for how food and its preparation should be explained or depicted. Although made for consumption, food could also be a work of art, both as a special attraction and as an expression of power. Formal occasions and spontaneous celebrations drew communities together, while special foods and seasonal menus revived ancient legends, evoking memories and recalling shared histories, values, and tastes. Drawing on books, prints, and scrolls that document festival arts, elaborate banquets, and street feasts, the essays in this volume examine the mythic themes and personas employed to honor and celebrate rulers; the methods, materials, and wares used to prepare, depict, and serve food; and how foods such as sugar were transformed to express political goals or accomplishments. This book is published on the occasion of an exhibition at the Getty Research Institute from October 13, 2015, to March 23, 2016. Marcia Reed is chief curator at the Getty Research Institute. She is coeditor of China on Paper (Getty Publications, 2007). 192 pages, 9 x 10 inches, 91 color illustrations. 
Price: 33.25 USD
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86 REUBEN, DR. DAVID Dr David Reuben's Quick-weight Program.
Crown Publishers, New York: 1996. 0517702053 / 9780517702055 h Hardcover with dustjacket. Good condition. 

Price: 108.30 USD
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87 ROOT, WAVERLY (EDITOR). Herbs And Spices: A Guide To Culinary Seasoning.
Alfred van der Marck Editions, New York: 1985. 0912383089 / 9780912383088 s Softcover. Good condition. 
"More than 100 herbs and spices are listed on the reference chart, with appropriate foods and dishes provided for each" - Bon Appetit Includes an Index. 
Price: 28.26 USD
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88 ROSENBLUM, MORT. Olives: The Life And Lore Of A Noble Fruit.
North Point Press, New Yorek: 1997. 0865475032 / 9780865475038 Fourth Printing. h Hardcover with dustjacket. Good condition. 

Price: 42.51 USD
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89 RUHLMAN, MICHAEL. The Making Of A Chef: Mastering Heat At The Culinary Institute Of America.
Henry Holt and Company, New York: 1997. 0805046747 / 9780805046748 Second Printing. h Hardcover, no dustjacket. Good condition. 
So you want to be a chef? Here are one student's experiences at the famed Culinary Institute of America. 
Price: 42.23 USD
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90 SALMÓN, ENRIQUE. Eating The Landscape: American Indian Stories Of Food, Identity, And Resilience.
University of Arizona Press, Tucson: 2012 . First Peoples: New Directions in Indigenous Studies Series. s Softcover. Brand new book. 
Traversing a range of cultures, including the Tohono O'odham of the Sonoran Desert and the Raramuri of the Sierra Tarahumara, the book is an illuminating journey through the southwest United States and northern Mexico. Salmon weaves his historical and cultural knowledge as a renowned Indigenous ethnobotanist with stories American Indian farmers have shared with him to illustrate how traditional Indigenous foodways—from the cultivation of crops to the preparation of meals—are rooted in a time-honored understanding of environmental stewardship. In this fascinating personal narrative, Salmon focuses on an array of Indigenous farmers who uphold traditional agricultural practices in the face of modern changes to food systems such as extensive industrialization and the genetic modification of food crops. Despite the vast cultural and geographic diversity of the region he explores, Salmon reveals common themes: the importance of participation in a reciprocal relationship with the land, the connection between each group's cultural identity and their ecosystems, and the indispensible correlation of land consciousness and food consciousness. Salmon shows that these collective philosophies provide the foundation for indigenous resilience as the farmers contend with global climate change and other disruptions to long-established foodways. This resilience, along with the rich stores of traditional ecological knowledge maintained by indigenous agriculturalists, Salmon explains, may be the key to sustaining food sources for humans in years to come. As many of us begin to question the origins and collateral costs of the food we consume, Salmon's call for a return to more traditional food practices in this wide-ranging and insightful book is especially timely. Eating the Landscape is an essential resource for ethnobotanists, food sovereignty proponents, and advocates of the local food and slow food movements. "Eating is not only a political act, it is also a cultural act that reaffirms one's identity and worldview," Enrique Salmon writes in Eating the Landscape. Traversing a range of cultures, Salmon's lineage serves as the touchstone for this episodic volume, each chapter of which introduces the reader to a different mode of traditional land stewardship. —Publishers Weekly "This is very fine work reminiscent of the style and substance of the best by other stalwarts in the field of Indigenous knowledge like Gary Paul Nabhan, Greg Cajete, and Winona LaDuke." —Devon PeĖa, author of Mexican Americans and the Environment: Tierra y Vida 
Price: 17.05 USD
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91 SCHAPIRA, JOEL, DAVID & KARL. The Book Of Coffee And Tea: A Guide To The Appreciation Of Fine Coffees, Teas, And Herbal Beverages.
St. Martin's Press, New York: 1982. 0312088221 / 9780312088224 s Softcover. Good condition. 

Price: 9.03 USD
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92 SCHENONE, LAURA. The Lost Ravioli Recipes Of Hoboken: A Search For Food And Family.
W. W. Norton, New York: 200. First Paperback Printing. s Softcover. Brand new book. 
Can a recipe change your life? A quest for an authentic dish reveals a mythic love story and age-old culinary secrets. James Beard Award-winning author Laura Schenone undertakes a quest to retrieve her great grandmother's ravioli recipe, reuniting with relatives as she goes. In lyrical prose and delicious recipes, Schenone takes the reader on an unforgettable journey from the grit of New Jersey's industrial wastelands and the fast-paced disposable culture of its suburbs to the dramatically beautiful coast of Liguria—the family's homeland—with its pesto, smoked chestnuts, torte, and, most beloved of all, ravioli, the food of celebration and happiness. Schenone discovers the persistent importance of place, while offering a perceptive voice on immigration and ethnicity in its twilight. Along the way, she gives us the comedies and foibles of family life, a story of love and loss, a deeper understanding of the bonds between parents and children, and the mysteries of pasta, rolled into a perfect circle of gossamer dough. Laura Schenone is a writer living in Montclair, New Jersey. Her first book, A Thousand Years Over a Hot Stove, won a James Beard Award. She writes about food and other topics for many major newspapers and magazines. 
Price: 14.68 USD
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93 SCHLOSSER, ERIC. Fast Food Nation: The Dark Side Of The All-american Meal.
Mariner Books / Houghton Mifflin Harcourt: Boston/New York: 2001. Fourth Printing. s Softcover. Good condition. 
Schlosser's myth-making survey stretches from California's subdivisions, where the business was born, to the industrial corridor along the New Jersey Turnpike, where many of fast food's flavors are concocted. Along the way, he unearths a trove of fascinating, unsettling truths - from the unholy alliance between fast food and Hollywood to the seismic changes the industry has wrought in food production, popular culture, and even real estate. "An avalanche of facts and observations. . . . A fine piece of muckraking, alarming without bein alarmist. . . . Schlosser makes it hard to go on eating fast food in blissful ignorance." - The New York Times 
Price: 4.18 USD
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94 SCHLOSSER, ERIC. Fast Food Nation: The Dark Side Of The All-american Meal.
Perennial, New York: 2002. 0060938455 / 9780060938451 Reprint Edition. s Softcover. Good condition but there is a small tear along the top of the spine. 
Schlosser's myth-making survey stretches from California's subdivisions, where the business was born, to the industrial corridor along the New Jersey Turnpike, where many of fast food's flavors are concocted. Along the way, he unearths a trove of fascinating, unsettling truths - from the unholy alliance between fast food and Hollywood to the seismic changes the industry has wrought in food production, popular culture, and even real estate. "An avalanche of facts and observations. . . . A fine piece of muckraking, alarming without bein alarmist. . . . Schlosser makes it hard to go on eating fast food in blissful ignorance." - The New York Times 
Price: 2.42 USD
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95 SERANNE, ANN; TEBBEL, JOHN. The Epicure's Companion.
McKay, NY: 1962. First Edition. h Hardcover with dustjacket. Good reading copy. Dustjacket has chips and tears. 
A literary banquet that has been carefully selected from the sumptuous range of gastronomic writings through the ages. The reader will encounter descriptions of famous dinners from the pens of the mighty and the famous from Petronius and Marco Polo to James Boswell and John Keats. Includes Index. 
Price: 17.29 USD
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96 SHERATON, MIMI WITH KELLY ALEXANDER. 1,000 Foods To Eat Before You Die: A Food Lover's Life List.
Workman Publishing, New York: 2014. First Printing. s Softcover. Very good condition. 
Drawn from cuisines around the globe -- French, Italian, Chinese, and Indian, but also Senegalese, Lebanese, Thai, and good old-fashioned American -- here are the tastes, ingredients, restaurants, dishes, and recipes (more than 70) that every food lover should experience or dream about. Includes an Index. "Her knowledge knows no bounds, her glossary of flavors is ultimate. . . . Her opinion is like gold." -- Jean-Georges Vongerichten, chef, restauranteur 
Price: 15.15 USD
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97 SHERATON, MIMI. Eating My Words: An Appetite For Life.
William Morrow, New York: 2008. 006050109X / 9780060501099 First Edition. h Hardcover with dustjacket. Very good condition. 
What's it like to be a food writer? What's it like dining at some of the world's best restaurants, as well as some of the worst? What's it like to share your opinion about food and restaurants with readers around the world? Mimi Sheraton is one of the morst revered food writers and restaurant reviewers in the country. 
Price: 5.42 USD
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98 SILVER, LAURA. Knish: In Search Of The Jewish Soul Food.
University Press of New England: . h Hardcover with dustjacket. Brand new book. 
When Laura Silver's favorite knish shop went out of business, the native New Yorker sank into mourning, but then she sprang into action. She embarked on a round-the-world quest for the origins and modern-day manifestations of the knish. The iconic potato pie leads the author from Mrs. Stahl's bakery in Brighton Beach, Brooklyn, to an Italian pasta maker in New Jersey—and on to a hunt across three continents for the pastry that shaped her identity. Starting in New York, she tracks down heirs to several knish dynasties and discovers that her own family has roots in a Polish town named Knyszyn. With good humor and a hunger for history, Silver mines knish lore for stories of entrepreneurship, survival, and major deliciousness. Along the way, she meets Minnesota seniors who make knishes for weekly fundraisers, foodies determined to revive the legacy of Mrs. Stahl, and even the legendary knish maker's granddaughters, who share their joie de vivre—and their family recipe. Knish connections to Eleanor Roosevelt and rap music? Die-hard investigator Silver unearths those and other intriguing anecdotes involving the starchy snack once so common along Manhattan's long-lost Knish Alley. In a series of funny, moving, and touching episodes, Silver takes us on a knish-eye tour of worlds past and present, thus laying the foundation for a global knish renaissance. 
Price: 23.47 USD
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99 SOUTHERN LIVING FOOD STAFF. Southern Living: 1990 Annual Recipes.
Oxmoor House, Birmingham: 1990. 0848710320 / 9780848710323 h Hardcover, no dustjacket. Good condition. 

Price: 9.26 USD
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100 SPARY, E C. Eating The Enlightenment: Food And The Sciences In Paris, 1670-1760.
University of Chicago Press, Chicago and London: 2012. h Hardcover with dustjacket. Brand new book. 
Eating the Enlightenment offers a new perspective on the history of food, looking at writings about cuisine, diet, and food chemistry as a key to larger debates over the state of the nation in Old Regime France. Embracing a wide range of authors and scientific or medical practitioners—from physicians and poets to philosophes and playwrights—E. C. Spary demonstrates how public discussions of eating and drinking were used to articulate concerns about the state of civilization versus that of nature, about the effects of consumption upon the identities of individuals and nations, and about the proper form and practice of scholarship. En route, Spary devotes extensive attention to the manufacture, trade, and eating offoods, focusing upon coffee and liqueurs in particular, and also considers controversies over specific issues such as the chemistry of digestion and the nature of alcohol. Familiar figures such as Fontenelle, Diderot, and Rousseau appear alongside little-known individuals from the margins of the world of letters: the draughts-playing caf owner Charles Manoury, the "Turkish envoy" Soliman Aga, and the natural philosopher Jacques Gautier d'Agoty. Equally entertaining and enlightening, Eating the Enlightenment will be an original contribution to discussions of the dissemination of knowledge and the nature of scientific authority. 
Price: 42.75 USD
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