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“emelyn rude”

Showing 1 - 12 of 12 results for “emelyn rude”
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  • Tastes Like Chicken

    A History of America's Favorite Bird

    by Emelyn Rude ...
    From the domestication of the bird nearly ten thousand years ago to its current status as our go-to meat, the history of this seemingly commonplace bird is anything but ordinary.How did chicken achieve the culinary ubiquity it enjoys today? It’s hard to imagine, but there was a point in history, not terribly long ago, that individual people each consumed less than ten pounds of chicken per year. ... Read more

    $13.99 CAD

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  • The United States of Arugula

    The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution

    by David Kamp ...
    The wickedly entertaining, hunger-inducing, behind-the-scenes story of the revolution in American food that has made exotic ingredients, celebrity chefs, rarefied cooking tools, and destination restaurants familiar aspects of our everyday lives.Amazingly enough, just twenty years ago eating sushi was a daring novelty and many Americans had never even heard of salsa. Today, we don't bat an eye at a ... Read more

    Was $14.99 CAD Now $8.99 CAD

  • What Caesar did for My Salad

    by Albert Jack ...
    From the international bestselling author of Red Herrings and White Elephants, Pop Goes the Weasel & They Laughed at Galileo.Did you know that the Cornish pasty was invented to protect tin miners from arsenic poisoning, or that the word 'salary' comes from Roman soldiers being paid their wages in salt? Why do we eat goose (or turkey) at Christmas?Is the Scotch egg actually from Scotland and what ... Read more

    $4.99 CAD or Free with Kobo Plus

  • Cook's Journey to Japan

    100 Homestyle Recipes from Japanese Kitchens

    by Sarah Marx Feldner ...
    Cook delicious and authentic Japanese meals in the comfort of your own home with this easy-to-use homestyle Japanese cookbook!At twenty-eight years of age, Sarah Marx Feldner quit her job, sold her house, and moved to Japan to pursue her passion for Japanese food and cooking. A Cook's Journey to Japan is the result of her adventures traveling throughout Japan, sampling home-cooked meals and ... Read more

    $6.99 CAD

  • Eating Words

    A Norton Anthology of Food Writing

    Edited by Sandra M. Gilbert, Roger J. Porter ...
    “Food writing spans centuries and philosophies. . . . At long last there’s a Norton Anthology with all the most important works.”—EaterEdited by influential literary critic Sandra M. Gilbert and award-winning restaurant critic and professor of English Roger Porter, Eating Words gathers food writing of literary distinction and vast historical sweep into one groundbreaking volume. Beginning with the ... Read more

    $24.99 CAD

  • Caviar

    The Strange History and Uncertain Future of the World's Most Coveted Delicacy

    by Inga Saffron ...
    In the tradition of Cod and Olives: a fascinating journey into the hidden history, culture, and commerce of caviar.Once merely a substitute for meat during religious fasts, today caviar is an icon of luxury and wealth. In Caviar, Inga Saffron tells, for the first time, the story of how the virgin eggs of the prehistoric-looking, bottom-feeding sturgeon were transformed from a humble peasant food ... Read more

    Was $7.99 CAD Now $6.99 CAD

  • Who Put the Devil in Deviled Eggs?

    A Food Lover's Guide to America's Favorite Dishes

    by Ann Treistman ...
    Who pitted the first cherries and nestled them into pie crust?Was a meatloaf sandwich the result of a late-night refrigerator run?Does anyone really crave green bean casserole, complete with fried onions on top?In this time of hyper-awareness of locality—when every roast chicken needs a pedigree of a free-range home and antibiotic-free past—it’s time to celebrate the very basics of American ... Read more

    $16.99 CAD

  • The Taste of Sweet

    Our Complicated Love Affair with Our Favorite Treats

    by Joanne Chen ...
    Dismissed as déclassé by gourmands, blamed for the scourge of obesity, and yet loved by all, the taste of sweet has long been at the center of both controversy and celebration. For anyone who has ever felt conflicted about a cupcake, this is a book to sink your teeth into. In The Taste of Sweet, unabashed dessert lover Joanne Chen takes us on an unexpected adventure into the nature of a taste you ... Read more

    $10.99 CAD

  • Let the Meatballs Rest

    And Other Stories About Food and Culture

    by Massimo Montanari ...
    Translated by Beth Archer Brombert ...
    Series series Arts and Traditions of the Table: Perspectives on Culinary History
    Known for his entertaining investigations into culinary practice, Massimo Montanari turns his hungry eye to the phenomenon of food culture, food lore, cooking methods, and eating habits throughout history. An irresistible buffet of one hundred concise and engaging essays, this collection provides stimulating food for thought for those curious about one of life's most fundamental pleasures.Focusing ... Read more

    $27.99 CAD

  • Repast

    Dining Out at the Dawn of the New American Century, 1900-1910

    by Lisa Stoffer, Michael Lesy, Ph.D. ...
    What we ate, how we ate, and how eating changed during America’s first real food revolution, 1900–1910.Before Julia Child introduced the American housewife to France’s cuisine bourgeoise, before Alice Waters built her Berkeley shrine to local food, before Wolfgang Puck added Asian flavors to classical dishes and caviar to pizza, the restaurateurs and entrepreneurs of the early twentieth century ... Read more

    $20.99 CAD

  • But First, Champagne

    A Modern Guide to the World's Favorite Wine

    by David White, John Trinidad ...
    Both the region of Champagne and its wines have always been associated with prestige and luxury. Knowledgeable wine enthusiasts have long discussed top Champagnes with the same reverence they reserve for the finest wines of Bordeaux and Burgundy. But everyday Americans usually keep Champagne way back on the high shelf. It’s for big celebrations, send-offs, and wedding toasts and, more often than ... Read more

    $29.99 CAD

  • Food and the City

    New York's Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and Why They Do It

    by Ina Yalof ...
    A behind-the-scenes tour of New York City’s dynamic food culture, as told through the voices of the chefs, line cooks, restaurateurs, waiters, and street vendors who have made this industry their lives.“A must-read — both for those who live and dine in NYC and those who dream of doing so.” —Bustle“[A] compelling volume by a writer whose beat is not food . . . with plenty of opinions to savor.” ... Read more

    $6.99 CAD