Food and Drink


New Releases Tagged "Food and Drink"

Food for Thought: Essays and Ruminations
Bingsu for Two
What I Ate in One Year (And Related Thoughts)
Taste: My Life Through Food
Food for Thought: Essays and Ruminations
Modern Comfort Food: A Barefoot Contessa Cookbook
A Killer Cupcake (Beachfront Bakery #1)
Caffeine: How Caffeine Created the Modern World
Metabolical: The Lure and the Lies of Processed Food, Nutrition, and Modern Medicine
Love & Saffron
RecipeTin Eats Dinner
The Restaurant (The Nantucket Restaurant #1)
Go-To Dinners: A Barefoot Contessa Cookbook
Miss Eliza's English Kitchen
Slow Noodles: A Cambodian Memoir of Love, Loss, and Family Recipes
Raw Dog: The Naked Truth About Hot Dogs
World Travel: An Irreverent Guide
Kitchen Confidential: Adventures in the Culinary Underbelly
The Omnivore's Dilemma: A Natural History of Four Meals
The Drunken Botanist: The Plants That Create the World's Great Drinks
A History of the World in 6 Glasses
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
In Defense of Food: An Eater's Manifesto
My Life in France
Salt: A World History
Fast Food Nation: The Dark Side of the All-American Meal
Taste: My Life Through Food
A Cook's Tour: Global Adventures in Extreme Cuisines
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
Animal, Vegetable, Miracle: A Year of Food Life
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen
Food Rules: An Eater's Manual

Jennifer Weiner
At six, Daisy slid the stuffed figs and the pastry-wrapped goat cheese purses into the oven, crammed her feet into a pair of navy-blue high heels, and put a giant straw hat with a navy-blue ribbon on her head. The theme of the party was the Kentucky Derby, even though the Derby itself wasn't until May. At least it had made the menu easy: mint julep punch and bourbon slushies, fried chicken sliders served on biscuits, with hot honey, tea sandwiches with Benedictine spread, bite-sized hot browns, ...more
Jennifer Weiner, That Summer

Tetsu Kariya
Chicken meat, gizzard, chicken skin and chicken wing. This time, I added about 10 percent more water to the Takazasu I gave to you... ...and let it sit for about a week to blend the alcohol and flavor together. And I've warmed it just like the last one so that it will be 118 degrees when poured into the cup. If the temperature is any lower than that, the sweetness of the sake becomes too distinct and it loses its lightness." "Hmmm! This one tastes so light, even though it's the same temperature! ...more
Tetsu Kariya, Izakaya: Pub Food

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