FOOD LIT

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

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  1. Done.

    Done.: A Cook's Guide to Knowing When Food Is Perfectly Cooked

    $27.50

    Done. answers the age-old question that stumps all cooks: "Is it ready yet?" Learn More
  2. Dearie

    Dearie: The Remarkable Life of Julia Child

    $29.95

    It’s rare for someone to emerge in America who can change our attitudes, our beliefs, and our very culture. It’s even rarer when that someone is a middle-aged, six-foot three-inch woman whose first exposure to an unsuspecting public is cooking an omelet on a hot plate on a local TV station. And yet, that’s exactly what Julia Child did. The warble-voiced doyenne of television cookery became an iconic cult figure and joyous rule-breaker as she touched off the food revolution that has gripped America for more than fifty years. Learn More
  3. Behind the Kitchen Door

    Behind the Kitchen Door

    $21.95

    How do restaurant workers live on some of the lowest wages in America? And how do poor working conditions-discriminatory labor practices, exploitation, and unsanitary kitchens-affect the meals that arrive at our restaurant tables? Learn More
  4. Beaten, Seared, and Sauced

    Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America

    $24.00

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    Millions of people fantasize about leaving their old lives behind, enrolling in cooking school, and training to become a chef. But for those who make the decision, the difference between the dream and reality can be gigantic—especially at the top cooking school in the country. Learn More

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