{"title":"Food Writing","description":"\u003cp\u003eBrowse our Food Writing collection. Hot Sale.\u003c\/p\u003e","products":[{"product_id":"what-she-ate-six-remarkable-women-and-the-food-that-tells-their-stories-laura-shapiro","title":"What She Ate: Six Remarkable Women and the Food That Tells Their Stories (Laura Shapiro)","description":"\u003ci\u003eWhat She Ate\u003c\/i\u003e\u003cspan\u003e is a lively and unpredictable array of women; what they have in common with one another (and us) is a powerful relationship with food. 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Heartwarming, deeply personal, and powerfully inspiring, \u003c\/span\u003e\u003ci\u003eMy American Dream\u003c\/i\u003e\u003cspan\u003e is the story of Lidia’s close-knit family and her dedication and endless passion for food.\u003c\/span\u003e\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":43241776087111,"sku":"eyt1789732535908","price":11.56,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/my-american-dream-a-life-of-love-family-and-food-lidia-matticchio-bastianich-sig_1.jpg?v=1789732539"},{"product_id":"the-apprentice-my-life-in-the-kitchen-jacques-pepin","title":"The Apprentice: My Life in the Kitchen (Jacques Pépin)","description":"I\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003en this captivating memoir, the man whom Julia Child has called “the best chef in America” tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award–winning superstar who taught millions of Americans how to cook and shaped the nation’s tastes in the bargain.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWe see young Jacques as a homesick six-year-old boy in war-ravaged France, working on a farm in exchange for food, dodging bombs, and bearing witness as German soldiers capture his father, a fighter in the Resistance. Soon Jacques is caught up in the hurly-burly action of his mother's café, where he proves a natural. He endures a literal trial by fire and works his way up the ladder in the feudal system of France’s most famous restaurant, finally becoming Charles de Gaulle’s personal chef, watching the world being refashioned from the other side of the kitchen door.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWhen he comes to America, Jacques immediately falls in with a small group of as-yet-unknown food lovers, including Craig Claiborne, James Beard, and Julia Child, whose adventures redefine American food. Through it all, Jacques proves himself to be a master of the American art of reinvention: earning a graduate degree from Columbia University, turning down a job as John F. Kennedy’s chef to work at Howard Johnson’s, and, after a near-fatal car accident, switching careers once again to become a charismatic leader in the revolution that changed the way Americans approached food. Included as well are forty all-time favorite recipes created during the course of a career spanning nearly half a century, from his mother’s utterly simple cheese soufflé to his wife’s pork ribs and red beans.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eThe Apprentice\u003c\/i\u003e\u003cspan\u003e is the poignant and sometimes funny tale of a boy’s coming of age. 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Returning to his native Paris, Florent finds a city he barely recognizes, with its working classes displaced to make way for broad boulevards and bourgeois flats. Living with his brother’s family in the newly rebuilt Les Halles market, Florent is soon caught up in a dangerous maelstrom of food and politics. Amid intrigue among the market’s sellers–the fishmonger, the charcutière, the fruit girl, and the cheese vendor–and the glorious culinary bounty of their labors, we see the dramatic difference between “fat and thin” (the rich and the poor) and how the widening gulf between them strains a city to the breaking point.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTranslated and with an Introduction by the celebrated historian and food writer Mark Kurlansky,\u003c\/span\u003e\u003cem\u003e\u003cb data-mce-fragment=\"1\"\u003e \u003c\/b\u003eThe Belly of Paris\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e offers fascinating perspectives on the French capital during the Second Empire–and, of course, tantalizing descriptions of its sumptuous repasts.\u003c\/span\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":43241776382023,"sku":"lyi1789732539957","price":11.52,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/the-belly-of-paris-emile-zola_1.jpg?v=1789732544"},{"product_id":"in-memorys-kitchen-the-legacy-from-the-women-of-terezin-cara-de-silva","title":"In Memory's Kitchen: The Legacy from the Women of Terezín (Cara de Silva)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe sheets of paper are as brittle as fallen leaves; the faltering handwriting changes from page to page; the words, a faded brown, are almost indecipherable. The pages are filled with recipes. Each is a memory, a fantasy, a hope for the future. Written by undernourished and starving women in the Czechoslovakian ghetto\/concentration camp of Terezín (also known as Theresienstadt), the recipes give instructions for making beloved dishes in the rich, robust Czech tradition. Sometimes steps or ingredients are missing, the gaps a painful illustration of the condition and situation in which the authors lived. \u003cbr\u003e\u003cbr\u003eReprinting the contents of the original hand-sewn copybook, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eIn Memory's Kitchen: A Legacy from the Women of Terezín\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a beautiful memorial to the brave women who defied Hitler by preserving a part of their heritage and a part of themselves. 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We’ll look at the variety of ingredients (spices, herbs, meats, fruits, vegetables), food preservation and production (salted fish, cured meats, cheese making) and look through recipes, cookbooks and gastronomic texts to complete the picture of cooking in the medieval kitchen. \u003cbr\u003e\u003cbr\u003eAlong the way, she looks at illustrations like the miniatures from the Tacuinum Sanitatis (a medieval health handbook), as well as paintings and engravings, to give us an idea of the workings of a medieval kitchen including hearth cooking, the equipment used, how cheese was made, harvesting ingredients, among other things. She explores medieval cookbooks such works as Anonimo Veneziano, Libro per cuoco (fourtheenth century), Anonimo Toscano, Libro della cucina (fourteenth century), Anonimo Napoletano (end of thirteenth\/early fourteenth century), Liber de coquina, Anonimo Medidonale, Due libri di cucina (fourteenth century), Magninus Mediolanensis (Maino de’ Maineri), Opusculum de saporibus (fourteenth century), Johannes Bockenheim, Il registro di cucina (fifteenth century), Maestro Martino’s Il Libro de arte coquinaria (fifteenth century) and Bartolomeo Sacchi, called Platina’s On Right Pleasure and Good Health (1470). \u003c\/span\u003e\u003c\/p\u003e","brand":"NBN","offers":[{"title":"Default Title","offer_id":43242008248391,"sku":"qvi1789733409556","price":57.66,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/kitchens-cooking-and-eating-in-medieval-italy-katherine-a-mciver_1.jpg?v=1789733413"},{"product_id":"stolen-figs-and-other-adventures-in-calabria-mark-rotella","title":"Stolen Figs: And Other Adventures in Calabria (Mark Rotella)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCalabria is the toe of the boot that is Italy—a rugged peninsula where grapevines and fig and olive trees cling to the mountainsides during the scorching summers while the sea crashes against the cliffs on both coasts. 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As they travel around the region, Giuseppe initiates Rotella—and the reader—into its secrets: how to make \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003esoppressata\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eand '\u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003enduja\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, where to find hidden chapels and grottoes, and, of course, how to steal a fig without actually committing a crime. \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eStolen Figs\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a model travelogue—at once charming and wise, and full of the earthy and unpretentious sense of life that, now as ever, characterizes Calabria and its people.\u003c\/span\u003e","brand":"MPS","offers":[{"title":"Default Title","offer_id":43242008543303,"sku":"cgn1789733422298","price":16.72,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/stolen-figs-and-other-adventures-in-calabria-mark-rotella_1.jpg?v=1789733426"},{"product_id":"our-lady-of-perpetual-hunger-lisa-donovan","title":"Our Lady of Perpetual Hunger (Lisa Donovan)","description":"\u003cp\u003e\u003cstrong\u003ePaperback Edition. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNoted chef and James Beard Award-winning essayist Lisa Donovan helped establish some of the South's most important kitchens, and her pastry work is at the forefront of a resurgence in traditional desserts. Yet Donovan struggled to make a living in an industry where male chefs built successful careers on the stories, recipes, and culinary heritage passed down from generations of female cooks and cooks of color. At one of her career peaks, she made the perfect dessert at a celebration for food-world goddess Diana Kennedy. When Kennedy asked why she had not heard of her, Donovan said she did not know. \"I do,\" Kennedy said, \"Stop letting men tell your story.\"\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cem\u003eOur Lady of Perpetual Hunger\u003c\/em\u003e is Donovan's searing, beautiful, and searching chronicle of reclaiming her own story and the narrative of the women who came before her. Her family's matriarchs found strength and passion through food, and they inspired Donovan's accomplished career. 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Fine.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e(117)\u003c\/p\u003e","brand":"Dan Strehl","offers":[{"title":"Default Title","offer_id":43242043211847,"sku":"guq1789734154156","price":97.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/reference-pennell-elizabeth-robins-my-cookery-books-intro-by-michael-mckirdy_1.jpg?v=1789734157"},{"product_id":"what-we-hunger-for-refugee-and-immigrant-stories-about-food-and-family-sun-yung-shin","title":"What We Hunger For: Refugee and Immigrant Stories about Food and Family (Sun Yung Shin)","description":"\u003cspan data-mce-fragment=\"1\"\u003eFood can be a unifier and a healer, bringing people together across generations and cultures. Sharing a meal often leads to sharing stories and deepening our understanding of each other and our respective histories and practices, global and local. Newcomers to the United States bring their own culinary traditions and may re-create food memories at home, introduce new friends and neighbors to their favorite dishes, and explore comforting flavors and experiences of hospitality at local restaurants, community gatherings, and spiritual ceremonies. People coming to Minnesota from all over the globe must adapt to different growing seasons and to the regional selections available at corner stores and farmers markets. All of these experiences yield stories worth sharing around Minnesota cook fires, circles, and tables.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eWhat We Hunger For\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e, fourteen writers from refugee and immigrant families write about their complicated, poignant, funny, difficult, joyful, and ongoing relationships to food, cooking, and eating. They journey to Algeria, to Thailand, to Uganda to soothe body and mind; connect with generations past and present through rituals and recipes handed down from parent to child; and savor the flavors of home, whether creating familiar dishes in less-familiar places or coming to appreciate ancestral wisdom translated into modern foodways.\u003c\/span\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":43242043441223,"sku":"mkq1789734156791","price":14.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/what-we-hunger-for-refugee-and-immigrant-stories-about-food-and-family-sun-yung-_1.jpg?v=1789734160"},{"product_id":"potatoes-laufer-berthold-the-american-plant-migration-part-i-the-potato","title":"(Potatoes) Laufer, Berthold. The American Plant Migration, Part I: The Potato.","description":"\u003cp data-mce-fragment=\"1\"\u003e137 pp. Preface by Paul S. Martin. Frontis. port. of the author. 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This book discusses the role of the potato as it migrated from the Americas to various countries, from Asia to the West Indies, France, the Middle East, Africa, etc. Withdrawn from the California State College, with a small rubber stamp to that effect on verso of title page, else fine. \u003c\/p\u003e","brand":"Dan Strehl","offers":[{"title":"Default Title","offer_id":43242044391495,"sku":"oaa1789734171162","price":46.15,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/potatoes-laufer-berthold-the-american-plant-migration-part-i-the-potato_1.jpg?v=1789734174"},{"product_id":"taste-my-life-through-food-stanley-tucci","title":"Taste: My Life Through Food (Stanley Tucci)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eStanley Tucci grew up in an Italian American family that spent every night around the kitchen table. 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Artusi's masterpiece is a literary classic as well as a classic in the art of Italian cooking. Artusi, an urbane and witty narrator, speaks directly to his readers and provides a wealth of stories and anecdotes that provide a valuable study of domestic Italian history and folklore.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. 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