gastronomy

Provides a brief history of molecular gastronomy; explains how it works, ingredients used, and safety rules; and includes techniques and recipes, such as centrifugal cooking, evaporation, foams and airs, and more, for use in home kitchens.

The multiple-James Beard Award?winning restaurant critic for Los Angeles Magazine delivers an arresting exploration of our cultural demand for ?artisanal? foods in a world dominated by corporate agribusiness.

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 and articles from established food writers and rising stars, as well as some literary surprises, Best Food Writing 2012 captures the trends, big stories, and new voices. From going hunting to going vegan, from soup-to-nuts or farm-to-table, there?s something for every foodie in the newest edition of this acclaimed series.

Illustrations and simple text introduce vocabulary words describing the different things that Lucy likes to eat for lunch.

This book is filled with fascinating factoids about the human body.

Ten-year-0ld George brown tries his best to earn money for a special toy he wants, but whether he is working in his mother's craft shop or setting up a backyard circus, the magic burps erupt at exactly the wrong time and foil his plans.

Chronicles fads and developments in foods, food preparation, and food storage decade by decade from 1900 to 1999, presenting recipes, chronologies, and photos of food items, advertisements, and packaging.

A full-color, illustrated guide to hundreds of ingredients along with the herbs, spices, and other seasonings provided by several experienced chefs across America.

An exploration of the culinary history of the Mediterranean that discusses the influence of geography and climate on the cuisine, methods of preparation, ingredients, and other related topics, and includes more than five hundred recipes.

Gran and Grampa step in to stop Freya from eating all the sweets and lollipops.