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Showing 1 - 9 of 9 matches in All Departments
Eating Words gathers food writing of literary distinction and historical sweep into one splendid volume. Beginning with the taboos of the Old Testament and the tastes of ancient Rome, and including travel essays, polemics, memoirs and poems, the book is divided into sections such as "Kitchen Practices"; "Food Memory: Identity, Family, Ethnicity"; "Eating: Delight, Disgust, Hunger, Horror" and "Food Politics". Selections by Julia Child, Anthony Bourdain, Bill Buford, Michael Pollan, Molly O'Neill, Calvin Trillin and Adam Gopnik, along with authors not usually associated with gastronomy-Maxine Hong Kingston, Henry Louis Gates Jr, Hemingway, Chekhov and David Foster Wallace-enliven and enrich this comprehensive anthology.
Eating Words gathers food writing of literary distinction and historical sweep into one splendid volume. Beginning with the taboos of the Old Testament and the tastes of ancient Rome, and including travel essays, polemics, memoirs and poems, the book is divided into sections such as "Kitchen Practices"; "Food Memory: Identity, Family, Ethnicity"; "Eating: Delight, Disgust, Hunger, Horror" and "Food Politics". Selections by Julia Child, Anthony Bourdain, Bill Buford, Michael Pollan, Molly O'Neill, Calvin Trillin and Adam Gopnik, along with authors not usually associated with gastronomy-Maxine Hong Kingston, Henry Louis Gates Jr, Hemingway, Chekhov and David Foster Wallace-enliven and enrich this comprehensive anthology.
First issued in 1948, when soulless minute steaks and quick casseroles were becoming the norm, The Unprejudiced Palate inspired a seismic culinary shift in how America eats. Written by a food-loving immigrant from Tuscany, this memoir-cum-cookbook articulates the Italian American vision of the good life: a backyard garden, a well-cooked meal shared with family and friends, and a passion for ingredients and cooking that nourish the body and the soul.
Contributors to endless feasts include:
In this delightful sequel to her bestseller Tender at the Bone, the beloved food writer Ruth Reichl returns with more tales full of love, life, humour and marvellous meals. Ruth Reichl's pursuit of good food and good company leads her to New York and China, France and Los Angeles. She cooks and dines with world-famous chefs and the three star aristocracy of French cuisine, and her accounts of these meetings range from the madcap to the sublime. Reichl lovingly recreates all her marvellous meals in such succulent detail that readers will yearn from truffles in Provence and shrimp in Beijing. Throughout it all, Reichl is unafraid, even eager, to poke holes in the pretensions of food critics, making each and every course a hilarious and instructive occasion for novices and experts alike. She shares some of her first recipes so readers can make the Dry-Fried Shrimp she first tasted in China, or the Dacquoise served at the end of a magical visit to a Paris bistro. Reichl also shares the intimacies of her personal life in a style so honest and warm that readers will feel they are enjoying a cosy dining-table conversation with a friend. In Comfort Me With Apples, Reichl again demonstrates her inimitable ability to combine food writing, humour and memoir into an art form.
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