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Food Writing
 
Catalogue |  Rep List |  Back List  Showing 1 - 20 of 43 results
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ISBN / ISSN:
9780747553557
Kitchen Confidential order quantity
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NZ$ 28.00 each
Paperback
Author: Anthony Bourdain
In Stock: 2
After 25 years of "sex,drugs,bad behaviour and haute cuisine"chef and novelist Anthony Bourdain has decided to tell all. His tales of the kitchen are as passionate as they are unpredictable as they are funny.

Paperback

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ISBN / ISSN:
9781843546351
An Edible History of Humanity order quantity
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NZ$ 30.00 each
Paperback
Author: Tom Standage
In Stock: 1
Throughout history, food has done more than simply provide sustenance. It has acted as a tool of social transformation, political organization, geopolitical competition, industrial development, military conflict and economic expansion. In An Edible History of Humanity Tom Standage serves up a hugely satisfying account of ways in which food has, indirectly, helped to shape and transform societies around the world. It is a dazzling account of gastronomic revolutions from pre-history to the present.
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ISBN / ISSN:
9780434020195
A Taste of Venice: At table with Brunetti order quantity
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NZ$ 45.00 each
Paperback
Author: Roberta Pianaro
In Stock: 1
Food plays an important role in Donna Leon's bestselling "Commissario Brunetti" novels. In "A Taste of Venice", Roberta Pianaro invites readers into the Brunettis' kitchen to learn how to prepare for themselves the delicious meals Paola Brunetti prepares for her family. We are given the secrets to Brunetti's favourite dish (penne rigate), Paola's famous apple cake, a lasagne recipe from Brunetti's mother, Donna Leon's favourite meal (risotto di zucca), and a host of other sumptuous and authentic Italian classics. Beautifully illustrated with vignettes by Tatjana Hauptmann, and with culinary stories by Donna Leon and extracts from the novels, this is so much more than a cooking guide - it is a wonderful journey, full of ideas for recreating the delights of Venetian cuisine in your own home. So whether you want to eat spaghetti with clams, aubergine and prosciutto roulades or baked omelette with courgettes, you'll find all you need here ... more
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ISBN / ISSN:
9781846682865
Catching Fire : How Cooking Made Us Human order quantity
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NZ$ 30.00 each
Paperback
Author: Richard Wrangham
In Stock: 1
In this stunningly original book, Richard Wrangham argues that it was cooking that caused the extraordinary transformation of our ancestors from apelike beings to Homo erectus. At the heart of "Catching Fire" lies an explosive new idea: the habit of eating cooked rather than raw food permitted the digestive tract to shrink and the human brain to grow, helped structure human society, and created the male-female division of labour. As our ancestors adapted to using fire, humans emerged as 'the cooking apes'. Covering everything from food-labelling and overweight pets to raw-food faddists, "Catching Fire" offers a startlingly original argument about how we came to be the social, intelligent, and sexual species we are today.
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ISBN / ISSN:
9780226470283
Citrus order quantity
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NZ$ 34.00 each
Paperback
Author: Pierre Laszlo
In Stock: 1
Walk into your local grocery store and down the produce aisle, and you'll find a dazzling array of citrus, from navel oranges and clementines to grapefruit and key limes - and sometimes even more exotic fare like the Japanese yuzu or the baboon lemon. Nearly 100 million tons of citrus are produced globally every year, but where did these fruits first come from? How did they find their way into the Western world? And how did they become both a culinary and cultural phenomenon?Pierre Laszlo here traces the spectacular rise and spread of citrus across the globe: from Southeast Asia in 4000 BC through North Africa and the Roman Empire to early modern Spain and Portugal, whose explorers introduced the fruits to the Americas during the 1500s. Blending scientific rigor with personal curiosity, "Citrus" ransacks over two millennia of world history, exploring the numerous roles that citrus has played in agriculture, horticulture, cooking, ... more
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ISBN / ISSN:
9781848871892
Cooking Dirty : Life, Love and Death in the Kitchen order quantity
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NZ$ 40.00 each
Paperback
Author: Jason Sheehan
In Stock: 1
From his first job scraping trays at a pizzeria at the age of fifteen, Jason Sheehan has worked at all kinds of restaurants across America, from Buffalo to Tampa to Albuquerque: at a French colonial and an all-night diner, at a crab shack just off the interstate and a fusion restaurant in a former hair salon. In "Cooking Dirty" he tells the story of one man's addiction to the urgency, stress, and adrenalin of minimum-wage kitchen work. His universe becomes 'a small, steel box filled with knives and meat and fire', where the kitchen is a fraternity with its own rites and initiations: cigarettes in the walk-in freezer, sex in the basement, drugs everywhere. Restaurant cooking sets a series of seemingly endless personal challenges, from the first perfectly done mussel to the satisfaction of surgically sliced foie gras. The kitchen itself is a place in which life's mysteries are thawed, sliced, broiled, barbecued, and fried - a place where ... more
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ISBN / ISSN:
9781844006151
Cooking Lessons: Tales from the kitchen and other stories order quantity
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NZ$ 35.00 each
Hardback
Author: Daisy Garnett
In Stock: 1
It all began one summer when Daisy set sail across the Atlantic from Florida to Portugal with four men. Unexpectedly, it turned out that Daisy couldn't sail, and so was declared the cook. Except she couldn't cook either. From roasting her first chicken in that tiny galley kitchen to large feasts cooked at her family home, Daisy reveals how she not only learnt the skills of cooking, but also fell in love with food - a love that now borders on obsession. Full of highly entertaining and often hilarious food and family-related anecdotes - from the unidentifiable school dinners and baked potatoes of her youth, to scallops, doomed love affairs and a weekend spent with a New York drag queen - her adventures are diverse, inspiring and heart-warming.In this title, over 100 recipes are woven into a narrative, including basic techniques such as making breads and cakes, cooking and preparing meat and fish, and making jams and sauces, as well as ... more

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ISBN / ISSN:
9780670071036
Four Fish : The Story of Fishing and What's Left to Eat order quantity
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NZ$ 40.00 each
Paperback
Author: Paul Greenberg
In Stock: 1
People are increasingly interested in where our food comes from, and what impact our consumption has on the natural world, as other books such as Fast Food Nation, Not on the Label and The Omnivore's Dilemma have shown. None have yet focused on the sea, a subject of particular interest in seafood-loving Australia. Greenberg takes four of the world's most consumed fish - bass, tuna, salmon and cod - and uses their plight to explore the issues. From aquaculture to wild fish stocks, fisheries conservation and the real cost of the fish on our plate, Four Fish is a thorough and entertaining examination of the future of seafood.
 
ISBN / ISSN:
9781444700350
Ministry of Food order quantity
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NZ$ 60.00 each
Hardback
Author: Jane Fearnley-Whittingstall
In Stock: 1
When war broke out in 1939, the government created the Ministry of Food to help families make the most of wartime rations. Today, in the face of rising food prices, an obesity epidemic and ever increasing food air miles, The Real Ministry of Food shows how modern families can survive the credit crunch with a bit of wartime wisdom and ingenuity. Written by best-selling author Jane Fearnley-Whittingstall the book is an invaluable handbook and accompanies a major new exhibition at The Imperial War Museum. The Real Ministry of Food includes everything you need to know about growing your own vegetables and fruit, using step-by-step illustrations to show you exactly what to do. And on the kitchen front you'll find lots of delicious but thrifty family favourite recipes as well as advice on collecting food for free, baking and preserving.The Real Ministry of Food is a practical guide to help modern families survive the credit crunch using ... more
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ISBN / ISSN:
9780007278312
Shooting the Cook order quantity
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NZ$ 29.00 each
Paperback
Author: David Pritchard
In Stock: 1
The true story of a bumbling and undistinguished television producer who discovered Keith Floyd - and inadvertently changed the landscape of cookery programmes forever to give rise to the phenomenon of the 'celebrity chef'. As the producer behind the phenomenally successful Keith Floyd and Rick Stein BBC cookery programmes, David Pritchard had unique view of what went on behind the scenes of the programmes that inspired the event of modern television chefs as we know them today. But back then, when David first met Floyd in his Bristol bistro, he was one of a kind. Charismatic, with a slight erratic edge, always happy to have a slurp of wine or two, and not afraid to say exactly what he thought on air, Floyd was a revelation, a chef that television had not seen the like of before. David shares the overwhelming excitement that went into making the early Floyd series - from sitting down to a silver service dinner aboard a tiny fishing ... more
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ISBN / ISSN:
9780670072477
Sweet Poison : Why sugar makes us fat order quantity
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NZ$ 35.00 each
Paperback
Author: David Gillespie
In Stock: 1
David, a smart corporate lawyer equipped with an enquiring mind, begins to query why it is we are so much heavier than previous generations, and discovers a culprit: Sugar, or, more specifically, the fructose component of sugar.

David Gillespie was 40kg overweight, lethargic, sleep-deprived and the father of four, with twins on the way. He knew he needed to lose weight fast, but he had run out of diets - all had failed.
After doing some reading on evolution (why weren't our forebears fat?), David cut sugar - specifically fructose - from his diet. He immediately started to lose weight, and kept it off.
Slim, trim and fired up, David set out to look at the connection between sugar, our soaring obesity rates and some of the more worrying diseases of the twenty-first century, and discovered some startling facts in the process.

  • Sugar was once such a rare resource that nature decided we didn't need an off-switch - in ... more

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ISBN / ISSN:
9780747599777
The Flavour Thesaurus order quantity
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NZ$ 55.00 each
Hardback
Author: Niki Segnit
In Stock: 1
In this lively and exceptionally enjoyable book, Niki Segnit takes 99 popular ingredients and explores all the ways they might be combined in the kitchen. She has scoured thousands of recipes in countless recipe books, talked to dozens of food technologists and chefs, and visited hundreds of restaurants - all in her quest for flavour pairings. The result is a unique book that is full of quirky observations, practical information (hundreds of recipes are embedded in the narrative) and good jokes. Here are a couple of randomly chosen entries: Thyme & Olive - these two eke out an existence on the stony, parched soil of the Mediterranean. The feral, fragrant character of thyme contrasts beautifully with heavy, complex olive, sombre as a Greek church bell at noon. Coriander Leaf and Peanut: Substitute coriander and peanut for basil and pine nuts and you have a delicious Vietnamese-style take on pesto. Process a large bunch of coriander leaf ... more
 
ISBN / ISSN:
9781904573920
The Little Book of Vinegar Tips order quantity
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NZ$ 14.00 each
Paperback
Author: Andrew Langley
In Stock: 1
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ISBN / ISSN:
9780195387100
The Oxford Companion to Italian Food order quantity
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NZ$ 37.00 each
Paperback
Author: Gillian Riley
In Stock: 1
The popularity of Italian food all over the world is ever increasing. Unhampered by any sense of superiority, and unburdened by the weight of a great classical tradition, Italians cook and eat in the ways they have known and trusted for generations, absorbing new influences while cultivating and maintaining a distinct and esteemed gastronomic tradition. Lovers of Italy, the Italian people, and their cuisine, from the general ravioli revering public to those with specialist skills and interests, will welcome this new A-Z reference. The Companion consists of a short introduction followed by entries covering a range of topics such as the universal appeal of Italian gastronomy, influences from outside Italy, dishes, ingredients, delicacies, obscure terms, cooking methods and implements, regional specialties, personalities, books and writers, and history. This is an inspirational work providing an even blend of history, practical ... more

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ISBN / ISSN:
9780500286968
The True History of Chocolate order quantity
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NZ$ 45.00 each
Paperback
Author: Sophie D. Coe
In Stock: 1
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ISBN / ISSN:
9780330425223
Why Italians Love to Talk About Food order quantity
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NZ$ 40.00 each
Paperback
Author: Elena Kostioukovitch
In Stock: 1
An award-winning and thoroughly delicious cultural romp around Italy, this book is a fascinating mix of history, culture, language and cuisine. Covering each of Italy's 20 diverse regions, along with chapters on general themes such as olive oil, Slow Food, and the Mediterranean diet, it is a gastronomic-cultural guide. Award-winning writer Elena Kostioukovitch shows how each region's traditional cuisine and local specialties have been informed by its culture and history, its exposure to foreign influences, its geography and landscape, its topography and climate, its social customs and attitudes, its religious canons, its politics and economy. Food is a common language which crosses the most diverse social and economic strata. In the end it is Kostioukovitch's love for Italy itself, even more so than its food, that is her muse and inspiration.
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ISBN / ISSN:
9781862057852
1001 Foods : The greatest gastronomic sensations on earth order quantity
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NZ$ 40.00 each
Paperback
Author: Terry Durack
In Stock: 0
"1001 Foods" is a delicious collection of the best foods the world has to offer, from Julia Child's recipe for scrambled eggs to Mexican Chicken Mole and everything in between. Each food is described in loving detail, including fascinating insights into its historical and cultural significance, and illustrated with stunning, appetizing photographs. The subject foods are organized according to the structure of a classic dinner: from Soup to Nuts. There are recipes and features throughout on particular subjects such as the best chicken dishes, the most expensive ingredients, the most delicious artisanal cheeses of the world, and many others. The arbiters of the list are food professionals whose names are known in kitchens and bookstores worldwide. They share their expert opinions on the whole foods, dishes and cuisines that must be experienced at least once in a lifetime.The contributions are from: Nigella Lawson, Madhur Jaffrey, Jamie ... more

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ISBN / ISSN:
9780143010210
1001 Foods You Must Eat Before You Die order quantity
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NZ$ 50.00 each
Author: .
In Stock: 0


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ISBN / ISSN:
9781885211774
Adventure Of Food: A Taste Of The Road order quantity
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NZ$ 53.00 each
Paperback
Author: Sterling Richard (ed.)
In Stock: 0


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ISBN / ISSN:
9780571233571
Animal, Vegetable, Miracle : Our year of seasonal eating order quantity
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NZ$ 30.00 each
Paperback
Author: Barbara Kingsolver with Steven L Hepp & Camille Kingsolver (drawings by Richard A Houser)
In Stock: 0
Barbara Kingsolver opens her home to us, as she and her family attempt a year of eating only local food, much of it from their own garden. With characteristic warmth, Kingsolver shows us how to put food back at the centre of the political and family agenda.

Animal, Vegetable, Miracle is part memoir, part journalistic investigation, and is full of original recipes.

First published 2007.

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