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Edible Selby

par Todd Selby ...

Collections series The Selby
Photographer Todd Selby is back, this time focusing his lens on the kitchens, gardens, homes, and restaurants of more than 40 of the most creative and dynamic figures working in the culinary world today. He takes us behind the scenes with Noma chef René Redzepi in Copenhagen; to Tokyo to have a slice with pizza maker Susumu Kakinuma; and up a hilltop to dine at an inn without an innkeeper in ... En savoir plus

$17.99 CAD ou Gratuit avec Kobo Plus

Photographer Todd Selby is back, this time focusing his lens on the kitchens, gardens, homes, and restaurants of more than 40 of the most creative and dynamic figures working in the culinary world today. He takes us behind the scenes with Noma chef René Redzepi in Copenhagen; to Tokyo to have a slice with pizza maker Susumu Kakinuma; and up a hilltop to dine at an inn without an innkeeper in
... En savoir plus
The Selby Is in Your Place

par Todd Selby, Todd Selby ...

Collections series The Selby
The Selby Is in Your Place was conceived when fashion and interiors photographer Todd Selby began taking portraits of dynamic and creative people-authors, musicians, artists, and designers-in their home environments and posting them on his web site. Nosy by nature, he wanted to see how personal style was reflected in private spaces. Lucky for us, he found his answer in the color-rich and eclectic ... En savoir plus

$36.99 CAD ou Gratuit avec Kobo Plus

The Selby Is in Your Place was conceived when fashion and interiors photographer Todd Selby began taking portraits of dynamic and creative people-authors, musicians, artists, and designers-in their home environments and posting them on his web site. Nosy by nature, he wanted to see how personal style was reflected in private spaces. Lucky for us, he found his answer in the color-rich and eclectic
... En savoir plus

Yes, Chef

A Memoir

par Marcus Samuelsson, Veronica Chambers ...

**JAMES BEARD AWARD NOMINEE • NAMED ONE OF THE TEN BEST BOOKS OF THE YEAR BY VOGUE • NEW YORK TIMES BESTSELLER“One of the great culinary stories of our time.”—Dwight Garner, The New York Times**It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired ... En savoir plus

$11.99 CAD

Aussi disponible en : Livre audio

**JAMES BEARD AWARD NOMINEE • NAMED ONE OF THE TEN BEST BOOKS OF THE YEAR BY VOGUE • NEW YORK TIMES BESTSELLER“One of the great culinary stories of our time.”—Dwight Garner, The New York Times**It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired
... En savoir plus

Aussi disponible en : Livre audio
How I Learned To Cook

Culinary Educations from the World's Greatest Chefs

par Kimberly Witherspoon, Peter Meehan ...

Before he was a top chef, Tom Colicchio learned to love cooking when he was still slinging burgers at a poolside snack bar. Barbara Lynch tells the story of lying her way into her first chef's job and then needing to cook her way out of trouble in the galley kitchen of a ship at sea. Stories of mentorship abound: Rick Bayless tells the story of finally working with Julia Child, his childhood hero; ... En savoir plus

$10.99 CAD

Before he was a top chef, Tom Colicchio learned to love cooking when he was still slinging burgers at a poolside snack bar. Barbara Lynch tells the story of lying her way into her first chef's job and then needing to cook her way out of trouble in the galley kitchen of a ship at sea. Stories of mentorship abound: Rick Bayless tells the story of finally working with Julia Child, his childhood hero;
... En savoir plus
Secret Ingredients

The New Yorker Book of Food and Drink

Modifié par David Remnick ...

The New Yorker dishes up a feast of delicious writing–food and drink memoirs, short stories, tell-alls, and poems, seasoned with a generous dash of cartoons.“To read this sparely elegant, moving portrait is to remember that writing well about food is really no different from writing well about life.”—Saveur (Ten Best Books of the Year)Since its earliest days, The New Yorker has been a tastemaker ... En savoir plus

$9.99 CAD

Aussi disponible en : Livre audio

The New Yorker dishes up a feast of delicious writing–food and drink memoirs, short stories, tell-alls, and poems, seasoned with a generous dash of cartoons.“To read this sparely elegant, moving portrait is to remember that writing well about food is really no different from writing well about life.”—Saveur (Ten Best Books of the Year)Since its earliest days, The New Yorker has been a tastemaker
... En savoir plus

Aussi disponible en : Livre audio
Talking with My Mouth Full

My Life as a Professional Eater

par Gail Simmons ...

When Top Chef judge Gail Simmons first graduated from college, she felt hopelessly lost. All her friends were going to graduate school, business school, law school . . . but what was she going to do? Fortunately, a family friend gave her some invaluable advice-make a list of what you love to do, and let that be your guide. Gail wrote down four words:Eat. Write. Travel. Cook.Little did she know, ... En savoir plus

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When Top Chef judge Gail Simmons first graduated from college, she felt hopelessly lost. All her friends were going to graduate school, business school, law school . . . but what was she going to do? Fortunately, a family friend gave her some invaluable advice-make a list of what you love to do, and let that be your guide. Gail wrote down four words:Eat. Write. Travel. Cook.Little did she know,
... En savoir plus
Coming to My Senses

The Making of a Counterculture Cook

par Alice Waters ...

The New York Times bestselling and critically acclaimed memoir from cultural icon and culinary standard bearer Alice Waters recalls the circuitous road and tumultuous times leading to the opening of what is arguably America's most influential restaurant.When Alice Waters opened the doors of her "little French restaurant" in Berkeley, California in 1971 at the age of 27, no one ever anticipated the ... En savoir plus

$13.99 CAD

Aussi disponible en : Livre audio

The New York Times bestselling and critically acclaimed memoir from cultural icon and culinary standard bearer Alice Waters recalls the circuitous road and tumultuous times leading to the opening of what is arguably America's most influential restaurant.When Alice Waters opened the doors of her "little French restaurant" in Berkeley, California in 1971 at the age of 27, no one ever anticipated the
... En savoir plus

Aussi disponible en : Livre audio
Best Food Writing 2012

par Holly Hughes ...

Our fascination with what we eat, its provenance, and its preparation just keeps growing—and food writing has continued to explode. Once again, editor Holly Hughes plumbs magazines, newspapers, newsletters, books, and websites for the year's finest culinary prose—"stories for connoisseurs, celebrations of the specialized, the odd, or simply the excellent" ( Entertainment Weekly). Featuring essays ... En savoir plus

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Our fascination with what we eat, its provenance, and its preparation just keeps growing—and food writing has continued to explode. Once again, editor Holly Hughes plumbs magazines, newspapers, newsletters, books, and websites for the year's finest culinary prose—"stories for connoisseurs, celebrations of the specialized, the odd, or simply the excellent" ( Entertainment Weekly). Featuring essays
... En savoir plus
Best Food Writing 2010

par Holly Hughes ...

A new edition of the authoritative and appealing anthology, comprised of the finest culinary prose from the past year's books, magazines, newspapers, newsletters, and Web sites. With food writing and blogging on the rise, there's no shortage of treats on the buffet to choose from, including selections from both established food writers and new stars on everything from noted gastronomes to how to ... En savoir plus

$17.99 CAD

A new edition of the authoritative and appealing anthology, comprised of the finest culinary prose from the past year's books, magazines, newspapers, newsletters, and Web sites. With food writing and blogging on the rise, there's no shortage of treats on the buffet to choose from, including selections from both established food writers and new stars on everything from noted gastronomes to how to
... En savoir plus
Summers In France

par Kathryn Ireland ...

Excursions to flea markets and antiques shops and snapshots of outdoor activities punctuate this luscious book of French country living, which includes home design and ideas plus favorite recipes for Mediterranean-inspired lunches and convivial candlelit dinners. ... En savoir plus

$15.99 CAD ou Gratuit avec Kobo Plus

Excursions to flea markets and antiques shops and snapshots of outdoor activities punctuate this luscious book of French country living, which includes home design and ideas plus favorite recipes for Mediterranean-inspired lunches and convivial candlelit dinners.
... En savoir plus
Best Food Writing 2011

par Holly Hughes ...

Food writing has exploded in the past decade; nowhere else is it as easy and enjoyable to catch the trends, big stories, and upcoming stars than in the annual Best Food Writing collection. From molecular gastronomy to the omnivore's dilemma, from meat-free to wheat-free to everything goes, there's something for every foodie in this acclaimed series.Best Food Writing 2011 once more authoritatively ... En savoir plus

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Food writing has exploded in the past decade; nowhere else is it as easy and enjoyable to catch the trends, big stories, and upcoming stars than in the annual Best Food Writing collection. From molecular gastronomy to the omnivore's dilemma, from meat-free to wheat-free to everything goes, there's something for every foodie in this acclaimed series.Best Food Writing 2011 once more authoritatively
... En savoir plus
Chef's Story

27 Chefs Talk About What Got Them into the Kitchen

Modifié par Dorothy Hamilton, Patric Kuh ...

Twenty-seven extraordinary chefs tell the personal stories behind their culinary triumphs.Over the past decade, our culture's interest in the world's great chefs has grown phenomenally. Once known to only the most dedicated gourmets, these supremely talented men and women have become high-profile stars with restaurants as their stages—masterful artists working in the medium that binds us all: food ... En savoir plus

$11.99 CAD ou Gratuit avec Kobo Plus

Twenty-seven extraordinary chefs tell the personal stories behind their culinary triumphs.Over the past decade, our culture's interest in the world's great chefs has grown phenomenally. Once known to only the most dedicated gourmets, these supremely talented men and women have become high-profile stars with restaurants as their stages—masterful artists working in the medium that binds us all: food
... En savoir plus

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Edible Selby

The Selby Is in Your Place

Les lecteurs de ces romans ont aussi aimé

Yes, Chef

How I Learned To Cook

Secret Ingredients

Talking with My Mouth Full

Coming to My Senses

Best Food Writing 2012

Best Food Writing 2010

Summers In France

Best Food Writing 2011

Chef's Story

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