City Travel Guides > Books > Gastronomy

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.Six Thousand Years of Bread: Its Holy and Unholy History
City Travel Guides > Books > Gastronomy
by: H.E. Jacob

October 01, 2007
This book highlights the connections between religion, science, and the most basic of foods in ways I never realized. The rich history of bread detailed here gives me new insights into my career as a baker. Great reading for professionals and food history lovers!
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.Everyday Drinking
City Travel Guides > Books > Gastronomy
by: Kingsley Amis

May 13, 2008
This book highlights the connections between religion, science, and the most basic of foods in ways I never realized. The rich history of bread detailed here gives me new insights into my career as a baker. Great reading for professionals and food history lovers!
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.Feast: Why Humans Share Food
City Travel Guides > Books > Gastronomy
by: Martin Jones

April 10, 2008
Martin Jones is a bioarchaeologist - he nearly invented the discipline. In "The Molecule Hunt" he not only explained that rather cumbersome term; he demonstrated what a fabulous array of information about our ancestors and us this new science has revealed. In this work, he utilises that data and enlarges the view to examine human societies in their environmental contexts. An insightful and comprehensive account, Jones explains the roots of our mealtime habits, along with the steps we passed through in reaching them.

He notes at the outset that humans are unique in gathering around a cooking fire or other central location and feeding together facing their fellows. For any other species, eye contact is a threat display. With us, it's ... Read More:
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.The Soul of a Chef: The Journey Toward Perfection
City Travel Guides > Books > Gastronomy
by: Michael Ruhlman

2001-08
Michael Ruhlman's books are an absolute must for anyone who is considering going into the food industry. I highly recommend all his books, they are actually unputdownable! Just reading these have changed the way I work in my kitchen for the better.
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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
Michael Ruhlman's books are an absolute must for anyone who is considering going into the food industry. I highly recommend all his books, they are actually unputdownable! Just reading these have changed the way I work in my kitchen for the better.
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.The Art of Eating
City Travel Guides > Books > Gastronomy
by: M. F. K. Fisher, Joan Reardon

July 02, 2004
Ihave to say that this book rates as one of my favorite books. Ms Fisher writes with so much wit and intelligence. This book (or set of books really),is more than a book about eating, its a book about everything important - love, good times, bad times, and about the art of making the very best of what you have.
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.The Rituals of Dinner: The Origins, Evolution, Eccentricities and the Meaning of Table Manners
City Travel Guides > Books > Gastronomy
by: Margaret Visser

May 30, 1996
This is not 'what fork to use' but why we think using the correct fork is important, how the fork originated, forks around the world and when there are no forks. It's a big book full of facts but the writing is light, elegant and often poetic. I can't praise this enough. It is especially valuable to writers as a reference book about eating habits, a source of fascinating and inspiring tales and an example of excellant prose.
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.The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
City Travel Guides > Books > Gastronomy
by: Alice Waters, Patricia Curtan

October 02, 2007
This book costs 31.50 pounds on Amazon UK, 11.50 pounds ($23) on Amazon US. British book buyers are getting ripped off.
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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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.Cognac (Mitchell Beazley Classic Wine Library)
City Travel Guides > Books > Gastronomy
by: Nicholas Faith

April 15, 2004
The next stage book for wine lovers. After the wine, then the cognac. Nicholas Faith takes the reader through the topic with seriousness and frivolity. If you want to know the secrets of a good cognac, this book tells you. And it's fun to read.
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