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An understanding, helpful - and somewhat hilarious - guide to the do's and don'ts of 'dining Japanese' - Accompanied by stunning full-colour illustrations and hand-lettered text throughout - a real visual feast - Learn how to hold chopsticks and the etiquette of slurping soup - from world-famous sushi to fatally attractive fugu, all is explained in this all-important guide - Will help confused readers decipher menus, avoid unwise dining decisions, stay within their budget, find the bathroom, and...

Farmer Jane profiles thirty women in the sustainable food industry, describing their agriculture and business models and illustrating the amazing changes they are making in how we connect with food. These advocates for creating a more holistic and nurturing food and agriculture system also answer questions on starting a community - supported agriculture (CSA) program, how to get involved in policy at local and national levels, and how to address the different types of renewable energy and financ...

A cookbook showcasing the luscious flavor of peaches in 50 sweet and savory dishes, drawing on the life stories and experiences of America's foremost peach farming family, the Masumotos of California's central valley.Enjoy the luscious versatility of summer’s finest fruit with fifty sweet and savory dishes. The Masumoto family’s amazing heirloom peaches—which are available for a few weeks each year at the best produce markets and top restaurants in the country—are widely considered the best peac...

There is a sense in which all Irish cooking - at least the good stuff, the real thing - is country cooking. That is to say that it's almost inevitably straightforward, homey fare, based on first-rate raw materials whose identity shines through. "The Country Cooking of Ireland" captures this culinary spirit with 250 recipes, over 100 color photographs and stories about farmers, producers and regions and - yes, indeed - limericks. Author Colman Andrews traveled Ireland many times over, talking and...

The Cooking Club Cookbook is the story of how six friends learned to cook, the meals they created, and the fun they had along the way. Filled with tales of broken broccoli Christmas trees and seduce-me steaks, this book is at once an easy-to-follow guide to starting a cooking club, a collection of menu suggestions, and an inspiration for anyone who’s ever wanted to feel really at home in the kitchen. Having created hundreds of dishes, the members of the Cooking Club now offer tips for re-creati...

Adventures in Wine takes you to the wine country like no other wine book: behind the scenes, into the vineyards and cellars, with some of the world's finest wine writers. Here the emphasis is not on the wine - though it's always present - but on the richly textured tapestry that wine has woven into our world for centuries. Each story is a personal exploration of a place on earth that is fortunate enough to be called wine country. Yes, you'll visit Napa and Provence and Tuscany, but also Greece a...

A book without precedent, skirting the line between recipe-book, memoir, history and philosophy, Jean-Anthelme Brillat-Savarin's The Physiology of Taste is edited with an introduction by Anne Drayton in Penguin Classics. Brillat-Savarin's unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave t...

Ask any self-respecting Louisianan who makes the best gumbo and the answer is universal: "Momma." The product of a melting pot of culinary influences, gumbo, in fact, reflects the diversity of the people who cooked it up: French aristocrats, West Africans in bondage, Cajun refugees, German settlers, Native Americans-all had a hand in the pot. What is it about gumbo that continues to delight and nourish so many? And what explains its spread around the world? A seasoned journalist, Ken Wells sleut...

This entertaining book takes us on a fascinating exploration of the world of food. Take a journey with the dynamic father and daughter duo, geographer Gary Fuller and chef Tracy Reddekopp, as they travel around the globe to trace the enduring links of geography and food. Food and its preparation and enjoyment define the major cultural regions of the world and how these regions have changed over time. The authors believe that the peoples of the world have begun to reunite after millennia of dispe...