City Travel Guides > Books > Gastronomy

.Cooking and Dining in Medieval England
City Travel Guides > Books > Gastronomy
by: Peter Brears

March 11, 2008

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.How to Open a Financially Successful Bakery (How to Open & Operate a ...)
City Travel Guides > Books > Gastronomy
by: Sharon Fullen, Douglas Robert Brown

May 01, 2004

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.The Last Food of England
City Travel Guides > Books > Gastronomy
by: Marwood Yeatman

April 05, 2007
This is a beautiful book, elegantly written but also with passion and erudition. I chose it because I was feeling a loss. I have lived outside the UK for many years now, and every time the topic of cooking has come up English cooking has been the subject of ridicule. And yet I remembered eating quite well when I was young. I felt there had to be good food in Britain, and I set out to look for it. Originally, I had been searching for a book of English recipes, but Mr. Yeatman reminds us forcefully that good food is as much a question of how the original source is reared and prepared as of how it is cooked. Every chapter gives some recipes but their real focus is the various English breeds, strains and cultivars still existing and the preparation ... Read More:
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.The Food Lover's Treasury: 0
City Travel Guides > Books > Gastronomy
by: Lynda Murphy

October 09, 2008
All of us have opinions stated or unstated, mumbled to ourselves or shouted from the rooftops. There is one subject on which everyone has an opinion and that is food. Polite diners may cautiously use their forks to push aside an unwanted slice of mango while a baby who cannot yet speak can utter a distinct blagh as he spits out his first taste of peas. Yes, opinions about food are everywhere, and most delightfully collected in A Food Lover's Treasury, a book about the references to food that are found in literature.

There are over 400 entries, some as brief and clear as Samuel Johnson's, "A cucumber should be well sliced, and dressed with pepper and vinegar, and then thrown as good for nothing." Others opine at length, a bit lyrically ... Read More:
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.Schott's Food and Drink Miscellany
City Travel Guides > Books > Gastronomy
by: Ben Schott

August 21, 2004
Bought this as a gift then got my own. Love Schott's Miscellanies and have his Sporting, as well as Original. All fabulous, quirky but more than encompassing! I love that he does the layout and specifies the fonts, you feel he is a real creator as well as a collector of useful (usually) or amusing facts, like a miniature Pears encyclopedia on steroids?! Get one get them all! Then subscribe for the annual Almanac! So this has everything you've wanted to know about food & drink and can be read cover to cover or simply dipped into. Essential information, about bottle sizes, seasons to eat things you can't get (here in Australia anyway) as well as, no doubt obscure answers to crossword puzzles are all there! A treasure trove for all eaters and drinkers on ... Read More:
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.Eat Me: The Food and Philosophy of Kenny Shopsin
City Travel Guides > Books > Gastronomy
by: Kenny Shopsin, Carolynn Carreao

September 23, 2008
Bought this as a gift then got my own. Love Schott's Miscellanies and have his Sporting, as well as Original. All fabulous, quirky but more than encompassing! I love that he does the layout and specifies the fonts, you feel he is a real creator as well as a collector of useful (usually) or amusing facts, like a miniature Pears encyclopedia on steroids?! Get one get them all! Then subscribe for the annual Almanac! So this has everything you've wanted to know about food & drink and can be read cover to cover or simply dipped into. Essential information, about bottle sizes, seasons to eat things you can't get (here in Australia anyway) as well as, no doubt obscure answers to crossword puzzles are all there! A treasure trove for all eaters and drinkers on ... Read More:
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.The Physiology of Taste (Penguin Classics)
City Travel Guides > Books > Gastronomy
by: Jean Antheleme Brillat-Savarin

January 27, 1994
Bought this as a gift then got my own. Love Schott's Miscellanies and have his Sporting, as well as Original. All fabulous, quirky but more than encompassing! I love that he does the layout and specifies the fonts, you feel he is a real creator as well as a collector of useful (usually) or amusing facts, like a miniature Pears encyclopedia on steroids?! Get one get them all! Then subscribe for the annual Almanac! So this has everything you've wanted to know about food & drink and can be read cover to cover or simply dipped into. Essential information, about bottle sizes, seasons to eat things you can't get (here in Australia anyway) as well as, no doubt obscure answers to crossword puzzles are all there! A treasure trove for all eaters and drinkers on ... Read More:
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.Guinness: The 250 Year Quest for the Perfect Pint
City Travel Guides > Books > Gastronomy
by: Bill Yenne

October 19, 2007
The perfect pint of Guinness takes exactly 119.5 seconds to pour. However, you would be hard-pressed to recount even a fraction of the Guinness story within that time frame. Spanning 250 years, it is a tale of dedication, pride, craftsmanship and innovation. Bill Yenne offers a detailed, affectionate look at the history of the family and its product. He passionately pursues the Holy Grail of the stout world, the perfect pint of Guinness, and recounts the trials and tribulations that the company experienced over the centuries - revolutions, World Wars, cold wars and crises. getAbstract advises quality connoisseurs, innovation enthusiasts and history buffs to pull up a seat at an Irish pub, and experience world events in Guinness' signature black and white. Those ... Read More:
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.Food is Culture (Arts & Traditions of the Table: Perspectives on Culinary History)
City Travel Guides > Books > Gastronomy
by: M Montanari

December 08, 2006
The perfect pint of Guinness takes exactly 119.5 seconds to pour. However, you would be hard-pressed to recount even a fraction of the Guinness story within that time frame. Spanning 250 years, it is a tale of dedication, pride, craftsmanship and innovation. Bill Yenne offers a detailed, affectionate look at the history of the family and its product. He passionately pursues the Holy Grail of the stout world, the perfect pint of Guinness, and recounts the trials and tribulations that the company experienced over the centuries - revolutions, World Wars, cold wars and crises. getAbstract advises quality connoisseurs, innovation enthusiasts and history buffs to pull up a seat at an Irish pub, and experience world events in Guinness' signature black and white. Those ... Read More:
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.How to Feed Friends and Influence People: The Carnegie Deli... A Giant Sandwich, a Little Deli, a Huge Success
City Travel Guides > Books > Gastronomy
by: Milton Parker, Allyn Freeman

January 18, 2005
The perfect pint of Guinness takes exactly 119.5 seconds to pour. However, you would be hard-pressed to recount even a fraction of the Guinness story within that time frame. Spanning 250 years, it is a tale of dedication, pride, craftsmanship and innovation. Bill Yenne offers a detailed, affectionate look at the history of the family and its product. He passionately pursues the Holy Grail of the stout world, the perfect pint of Guinness, and recounts the trials and tribulations that the company experienced over the centuries - revolutions, World Wars, cold wars and crises. getAbstract advises quality connoisseurs, innovation enthusiasts and history buffs to pull up a seat at an Irish pub, and experience world events in Guinness' signature black and white. Those ... Read More:
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Used Price: £15.95