FOOD LIT

Chef bios, food histories, culinary theories, reviews, and general food writing and literature.

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  1. SnoBaltimore #1

    SnoBaltimore #1

    $4.00

    A Guide to Baltimore Area Snoball Stands. Learn More
  2. Skirt Steak

    Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen

    $24.95

    In this in-depth, behind-the-scenes tell-all about the lives of women chefs, journalist Charlotte Druckman walks the reader into the world behind the hot line. Learn More
  3. Screen To Table

    Screen To Table

    $10.00

    Publication documenting "screen to table", a series of film screenings and prepared meals. Learn More
  4. Sayonara, Mr. Fatty!

    Sayonara, Mr. Fatty!

    $14.95

    In this uplifting memoir, famous Japanese pop culture “King of the Geeks” Toshio Okada tells of the diet and lifestyle changes he made in his fight against obesity, and how his public perception dramatically improved as a result of his healthier appearance. Learn More
  5. Roadfood

    Roadfood: The Coast-to-Coast Guide to 800 of the Best Barbecue Joints, Lobster Shacks, Ice Cream Parlors, Highway Diners, and Much, Much More

    $21.99

    For road warriors and armchair epicures alike, the seventh edition of Roadfood is the key to finding some of the tastiest treasures in the United States. Learn More
  6. Remedy Quarterly #9

    Remedy Quarterly #9: Escape

    $7.50

    Stories of Food, Recipes for Feeling Good. Learn More
  7. Remedy Quarterly #8

    Remedy Quarterly #8: Adventure

    $7.50

    Stories of Food, Recipes for Feeling Good. Learn More
  8. Remedy Quarterly #7

    Remedy Quarterly #7: Heritage

    $7.50

    Stories of Food, Recipes for Feeling Good. Learn More
  9. Remedy Quarterly #10

    Remedy Quarterly #10: Discovery

    $7.50

    Stories of Food, Recipes for Feeling Good. Learn More
  10. Recipes from the White Hart Inn

    Recipes from the White Hart Inn

    $12.00

    William Verrall, the redoubtable eighteenth-century landlord of the White Hart Inn in Lewes, Sussex, trained under a continental chef and was determined to introduce the 'modern and best French cookery' to his customers. Learn More

Items 41 to 50 of 128 total

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