Category: Food Writing

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Life, on the Line

By: Achatz, Grant

Price: $7.50

Publisher: Jul-14

Seller ID: 414252

ISBN: 1592406017

Binding: Hardcover

Condition: Used - Good

"One of America's great chefs" ("Vogue") shares how his drive to cook immaculate food won him international renown-and fueled his miraculous triumph over tongue cancer.
In 2007, chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by "Food & Wine" in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by "Gourmet" magazine. Then, positioned firmly in the world's culinary spotlight, Achatz ...
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Life, on the Line

By: Achatz, Grant

Price: $7.50

Publisher: Jul-14

Seller ID: 432133

ISBN: 1592406017

Binding: Hardcover

Condition: Used - Good

Audacity of Hops: The History of America's Craft Beer Revolution

By: Acitelli, Tom

Price: $8.00

Seller ID: 411134

ISBN: 1613737084

Binding: Trade Paperback

Condition: Used - Good

Discover the underdog story of how America came to dominate beer stylistically in The Audacity of Hops, the first book on American craft beer's history. First published in May 2013, this updated, fully revised edition offers the most thorough picture yet of one of the most interesting and lucrative culinary trends in the US since World War II. This portrait includes the titanic mergers and acquisitions, as well as major milestones and technological advances, that have swept craft beer in just the past few years.
Acitelli weaves the story of American craft beer into the tales of tr...
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The Table Comes First: Family, France, and the Meaning of Food

By: Adam Gopnik

Price: $7.50

Publisher: Knopf: Oct-11

Seller ID: 246458

ISBN: 307593452

Binding: Hardcover

Condition: Used - Good

Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food

By: Adria, Ferran/Andrews, Colman

Price: $6.50

Seller ID: 441097

ISBN: 159240572X

Binding: Hardcover

Condition: Used - Good

The first-ever biography of Ferran Adria, the chef behind Spain's renowned El Bulli restaurant, by one of the world's foremost food authorities.
More than just the most influential chef of the late-twentieth and early-twenty- first century, Ferran Adria is arguably the greatest culinary revolutionary of our time. Hailed as a genius and a prophet by fellow chefs, worshipped (if often misunderstood) by critics and lay diners alike, Adria is imitated and paid homage to in professional kitchens, and more than a few private ones, all over the world. A reservation at his one and only restaurant...
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Coming to My Senses: The Making of a Counterculture Cook

By: Alice Waters

Price: $7.50

Publisher: Clarkson Potter: Sep-17

Seller ID: 355435

ISBN: 030771828X

Binding: Hardcover

Condition: Used - Good

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 indelible mark it would leave on the culinary landscape--Alice least of all. Fueled in equal parts by naivet and a relentless pursuit of beauty and pure flavor, she turned her pa...
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Good Food Revolution: Growing Healthy Food, People, and Communities

By: Allen. Will

Price: $5.50

Seller ID: 359566

ISBN: 1592407102

Binding: Hardcover

Condition: Used - Good

A pioneering urban farmer and MacArthur Genius Award winner points the way to building a new food system that can feed and heal broken communities.
The son of a sharecropper, Will Allen had no intention of ever becoming a farmer himself. But after years in professional basketball and as an executive for Kentucky Fried Chicken and Procter & Gamble, Allen cashed in his retirement fund for a two-acre plot a half mile away from Milwaukee s largest public housing project. The area was a food desert with only convenience stores and fast-food restaurants to serve the needs of local residents. View More...