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$22.95
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From the typical to the exclusive, an “A to Z” about honey, with accurate contents and a vivid layout, rich in practical suggestions and literary and historical quotations. 192 pages in which one can discover features and peculiarities of honey, with many recipes, curiosities and tasting ideas. A book dedicated to nomadic apiculture to approach honey’s passion and(...)
$22.95
(available in store)
Summary:
From the typical to the exclusive, an “A to Z” about honey, with accurate contents and a vivid layout, rich in practical suggestions and literary and historical quotations. 192 pages in which one can discover features and peculiarities of honey, with many recipes, curiosities and tasting ideas. A book dedicated to nomadic apiculture to approach honey’s passion and(...)
Title:
Dictionary of honey from nomadic bees
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$22.95
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From the typical to the exclusive, an “A to Z” about honey, with accurate contents and a vivid layout, rich in practical suggestions and literary and historical quotations. 192 pages in which one can discover features and peculiarities of honey, with many recipes, curiosities and tasting ideas. A book dedicated to nomadic apiculture to approach honey’s passion and tradition from this particular point of view. Synonymous of concepts like “freedom” and “non-conformism”, “nomadism” always found deep roots in man’s history: from this starting point, “nomadic apiculture” expresses the aim of protecting and safeguarding honeys that come from rare blooms, sometimes difficult to reap, too. In a wider sense, it symbolizes the opportunity of drawing in a responsible way from nature’s resources.
Dictionary of honey from nomadic bees
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$22.95
(available in store)
Summary:
From the typical to the exclusive, an “A to Z” about honey, with accurate contents and a vivid layout, rich in practical suggestions and literary and historical quotations. 192 pages in which one can discover features and peculiarities of honey, with many recipes, curiosities and tasting ideas. A book dedicated to nomadic apiculture to approach honey’s passion and tradition from this particular point of view. Synonymous of concepts like “freedom” and “non-conformism”, “nomadism” always found deep roots in man’s history: from this starting point, “nomadic apiculture” expresses the aim of protecting and safeguarding honeys that come from rare blooms, sometimes difficult to reap, too. In a wider sense, it symbolizes the opportunity of drawing in a responsible way from nature’s resources.
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books
books
Publication:
June 2008
June 2008
Subject:
Food
Food
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books
books
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$40.95
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In Eating Chinese, Lily Cho examines Chinese restaurants as spaces that define, for those both inside and outside the community, what it means to be Chinese and what it means to be Chinese-Canadian.
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In Eating Chinese, Lily Cho examines Chinese restaurants as spaces that define, for those both inside and outside the community, what it means to be Chinese and what it means to be Chinese-Canadian.
Title:
Eating chinese: Culture on the menu in small town Canada
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In Eating Chinese, Lily Cho examines Chinese restaurants as spaces that define, for those both inside and outside the community, what it means to be Chinese and what it means to be Chinese-Canadian.
Eating chinese: Culture on the menu in small town Canada
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In Eating Chinese, Lily Cho examines Chinese restaurants as spaces that define, for those both inside and outside the community, what it means to be Chinese and what it means to be Chinese-Canadian.
Form:
books
books
Publication:
October 2010
October 2010
Subject:
Food
Food
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books
books
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$35.00
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Ce livre propose des recettes à base d'oeufs simples et équilibrées élaborées par Rose Carrarini, cofondatrice de Rose Bakery, une adresse anglo-française incontournable associant pâtisserie et restaurant. Les recettes indispensables pour réussir à la perfection oeufs à la coque, durs, pochés, brouillés et au plat y côtoient celles des plats de Rose Bakery les plus appréciés
$35.00
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Summary:
Ce livre propose des recettes à base d'oeufs simples et équilibrées élaborées par Rose Carrarini, cofondatrice de Rose Bakery, une adresse anglo-française incontournable associant pâtisserie et restaurant. Les recettes indispensables pour réussir à la perfection oeufs à la coque, durs, pochés, brouillés et au plat y côtoient celles des plats de Rose Bakery les plus appréciés
Title:
Comment cuire un oeuf: à la coque, dur, poché, brouillé, au plat, au four, à la vapeur
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$35.00
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Ce livre propose des recettes à base d'oeufs simples et équilibrées élaborées par Rose Carrarini, cofondatrice de Rose Bakery, une adresse anglo-française incontournable associant pâtisserie et restaurant. Les recettes indispensables pour réussir à la perfection oeufs à la coque, durs, pochés, brouillés et au plat y côtoient celles des plats de Rose Bakery les plus appréciés
Comment cuire un oeuf: à la coque, dur, poché, brouillé, au plat, au four, à la vapeur
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Price:
$35.00
(available to order)
Summary:
Ce livre propose des recettes à base d'oeufs simples et équilibrées élaborées par Rose Carrarini, cofondatrice de Rose Bakery, une adresse anglo-française incontournable associant pâtisserie et restaurant. Les recettes indispensables pour réussir à la perfection oeufs à la coque, durs, pochés, brouillés et au plat y côtoient celles des plats de Rose Bakery les plus appréciés
Form:
books
books
Publication:
December 2014
December 2014
Subject:
Food
Food
Form:
books
books
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$46.00
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Summary:
When Mimi Thorisson and her family moved from Paris to a small town in out-of-the-way Médoc, she did not quite know what was in store for them. She found ingredients—from local farmers and the neighboring woods—and, most important, time to cook. Her cookbook chronicles the family’s seasonal meals and life in an old farmhouse, all photographed by her husband.
$46.00
(available to order)
Summary:
When Mimi Thorisson and her family moved from Paris to a small town in out-of-the-way Médoc, she did not quite know what was in store for them. She found ingredients—from local farmers and the neighboring woods—and, most important, time to cook. Her cookbook chronicles the family’s seasonal meals and life in an old farmhouse, all photographed by her husband.
Title:
A kitchen in France: a year of cooking in my farmhouse
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$46.00
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Summary:
When Mimi Thorisson and her family moved from Paris to a small town in out-of-the-way Médoc, she did not quite know what was in store for them. She found ingredients—from local farmers and the neighboring woods—and, most important, time to cook. Her cookbook chronicles the family’s seasonal meals and life in an old farmhouse, all photographed by her husband.
A kitchen in France: a year of cooking in my farmhouse
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$46.00
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Summary:
When Mimi Thorisson and her family moved from Paris to a small town in out-of-the-way Médoc, she did not quite know what was in store for them. She found ingredients—from local farmers and the neighboring woods—and, most important, time to cook. Her cookbook chronicles the family’s seasonal meals and life in an old farmhouse, all photographed by her husband.
Form:
books
books
Publication:
October 2014
October 2014
Subject:
Food
Food
Form:
books
books
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Price:
$75.95
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Summary:
Food and the City explores the physical, social, and political relations between the production of food and urban settlements. Its thirteen essays discuss the multiple scales and ideologies of productive landscapes—from market gardens in sixteenth-century Paris to polder planning near mid-twentieth century Amsterdam to opportunistic agriculture in today’s Global South—and(...)
$75.95
(available to order)
Summary:
Food and the City explores the physical, social, and political relations between the production of food and urban settlements. Its thirteen essays discuss the multiple scales and ideologies of productive landscapes—from market gardens in sixteenth-century Paris to polder planning near mid-twentieth century Amsterdam to opportunistic agriculture in today’s Global South—and(...)
Title:
Food and the city: histories of culture and cultivation
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$75.95
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Summary:
Food and the City explores the physical, social, and political relations between the production of food and urban settlements. Its thirteen essays discuss the multiple scales and ideologies of productive landscapes—from market gardens in sixteenth-century Paris to polder planning near mid-twentieth century Amsterdam to opportunistic agriculture in today’s Global South—and underscore the symbiotic connection between productive landscape and urban form across times and geographies.
Food and the city: histories of culture and cultivation
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Price:
$75.95
(available to order)
Summary:
Food and the City explores the physical, social, and political relations between the production of food and urban settlements. Its thirteen essays discuss the multiple scales and ideologies of productive landscapes—from market gardens in sixteenth-century Paris to polder planning near mid-twentieth century Amsterdam to opportunistic agriculture in today’s Global South—and underscore the symbiotic connection between productive landscape and urban form across times and geographies.
Form:
books
books
Publication:
April 2015
April 2015
Subject:
Food
Food
Form:
books
books
Title:
The futurist cookbook
The futurist cookbook
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In 1932, F. T. Marinetti and his collaborator Fillìa published The Futurist Cookbook, a manifesto-as-culinary-innovation. Replete with experimental recipes (the founder of Futurism, Marinetti, is known to have ranted about the social dangers of pasta eating), the book is a multilayered exploration of cultural metabolisms, with the dining table as its centerpiece, of course!
$40.00
(available to order)
Summary:
In 1932, F. T. Marinetti and his collaborator Fillìa published The Futurist Cookbook, a manifesto-as-culinary-innovation. Replete with experimental recipes (the founder of Futurism, Marinetti, is known to have ranted about the social dangers of pasta eating), the book is a multilayered exploration of cultural metabolisms, with the dining table as its centerpiece, of course!
Title:
The futurist cookbook
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Price:
$40.00
(available to order)
Summary:
In 1932, F. T. Marinetti and his collaborator Fillìa published The Futurist Cookbook, a manifesto-as-culinary-innovation. Replete with experimental recipes (the founder of Futurism, Marinetti, is known to have ranted about the social dangers of pasta eating), the book is a multilayered exploration of cultural metabolisms, with the dining table as its centerpiece, of course!
The futurist cookbook
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Price:
$40.00
(available to order)
Summary:
In 1932, F. T. Marinetti and his collaborator Fillìa published The Futurist Cookbook, a manifesto-as-culinary-innovation. Replete with experimental recipes (the founder of Futurism, Marinetti, is known to have ranted about the social dangers of pasta eating), the book is a multilayered exploration of cultural metabolisms, with the dining table as its centerpiece, of course!
Form:
books
books
Publication:
March 2015
March 2015
Form:
books
books
Title:
Maraîcher trois étoiles
Maraîcher trois étoiles
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$99.95
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Ce livre, illustré de photographies, se veut à la fois le portrait d’un maraîcher de chefs au parcours exceptionnel, une initiation à l’art du potager au fil des saisons (version nipponne sur sol français), une découverte de légumes méconnus du jardin d’Asafumi Yamashita sans oublier les entretiens et recettes des chefs.
$99.95
(available to order)
Summary:
Ce livre, illustré de photographies, se veut à la fois le portrait d’un maraîcher de chefs au parcours exceptionnel, une initiation à l’art du potager au fil des saisons (version nipponne sur sol français), une découverte de légumes méconnus du jardin d’Asafumi Yamashita sans oublier les entretiens et recettes des chefs.
Title:
Maraîcher trois étoiles
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Price:
$99.95
(available to order)
Summary:
Ce livre, illustré de photographies, se veut à la fois le portrait d’un maraîcher de chefs au parcours exceptionnel, une initiation à l’art du potager au fil des saisons (version nipponne sur sol français), une découverte de légumes méconnus du jardin d’Asafumi Yamashita sans oublier les entretiens et recettes des chefs.
Maraîcher trois étoiles
Actions:
Price:
$99.95
(available to order)
Summary:
Ce livre, illustré de photographies, se veut à la fois le portrait d’un maraîcher de chefs au parcours exceptionnel, une initiation à l’art du potager au fil des saisons (version nipponne sur sol français), une découverte de légumes méconnus du jardin d’Asafumi Yamashita sans oublier les entretiens et recettes des chefs.
Form:
books
books
Publication:
April 2015
April 2015
Subject:
Food
Food
Form:
books
books
Actions:
Price:
$50.00
(available to order)
Summary:
Chef Mina Stone has been cooking delicious lunches at Urs Fischer's Brooklyn-based art studio for the past five years and producing private gallery dinners in the New York art world since 2006. Cooking for Artists presents more than 70 of Stone's family-style recipes inspired by her Greek heritage and her love of simple, fresh, seasonal food. The book is designed by(...)
$50.00
(available to order)
Summary:
Chef Mina Stone has been cooking delicious lunches at Urs Fischer's Brooklyn-based art studio for the past five years and producing private gallery dinners in the New York art world since 2006. Cooking for Artists presents more than 70 of Stone's family-style recipes inspired by her Greek heritage and her love of simple, fresh, seasonal food. The book is designed by(...)
Title:
Mina Stone: cooking for artists
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$50.00
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Summary:
Chef Mina Stone has been cooking delicious lunches at Urs Fischer's Brooklyn-based art studio for the past five years and producing private gallery dinners in the New York art world since 2006. Cooking for Artists presents more than 70 of Stone's family-style recipes inspired by her Greek heritage and her love of simple, fresh, seasonal food. The book is designed by Fischer and includes drawings by Hope Atherton, Darren Bader, Matthew Barney, Alex Eagleton, Urs Fischer, Cassandra MacLeod, Elizabeth Peyton, Rob Pruitt, Peter Regli, Josh Smith, Spencer Sweeney and Philippos Theodorides-all members of the community of artists that delights in Stone's cooking.
Mina Stone: cooking for artists
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Price:
$50.00
(available to order)
Summary:
Chef Mina Stone has been cooking delicious lunches at Urs Fischer's Brooklyn-based art studio for the past five years and producing private gallery dinners in the New York art world since 2006. Cooking for Artists presents more than 70 of Stone's family-style recipes inspired by her Greek heritage and her love of simple, fresh, seasonal food. The book is designed by Fischer and includes drawings by Hope Atherton, Darren Bader, Matthew Barney, Alex Eagleton, Urs Fischer, Cassandra MacLeod, Elizabeth Peyton, Rob Pruitt, Peter Regli, Josh Smith, Spencer Sweeney and Philippos Theodorides-all members of the community of artists that delights in Stone's cooking.
Form:
books
books
Publication:
April 2015
April 2015
Subject:
Food
Food
Form:
books
books
Title:
CCCP cookbook
CCCP cookbook
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$42.50
(available to order)
Summary:
The stories and recipes contained in the CCCP Cook Book reflect its turbulent times: from basic subsistence meals consumed by the average citizen (like okroshka, a cold soup made with the fermented beverage kvass) to extravagant banquets held by the political elite (suckling pig with buckwheat), with a scattering of classics (beef stroganoff) in between. Each recipe is(...)
$42.50
(available to order)
Summary:
The stories and recipes contained in the CCCP Cook Book reflect its turbulent times: from basic subsistence meals consumed by the average citizen (like okroshka, a cold soup made with the fermented beverage kvass) to extravagant banquets held by the political elite (suckling pig with buckwheat), with a scattering of classics (beef stroganoff) in between. Each recipe is(...)
Title:
CCCP cookbook
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Price:
$42.50
(available to order)
Summary:
The stories and recipes contained in the CCCP Cook Book reflect its turbulent times: from basic subsistence meals consumed by the average citizen (like okroshka, a cold soup made with the fermented beverage kvass) to extravagant banquets held by the political elite (suckling pig with buckwheat), with a scattering of classics (beef stroganoff) in between. Each recipe is introduced with a historical story or anecdote from the period, and illustrated using images sourced from original Soviet recipe books collected by the authors, food historians Olga and Pavel Syutkin.
CCCP cookbook
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Price:
$42.50
(available to order)
Summary:
The stories and recipes contained in the CCCP Cook Book reflect its turbulent times: from basic subsistence meals consumed by the average citizen (like okroshka, a cold soup made with the fermented beverage kvass) to extravagant banquets held by the political elite (suckling pig with buckwheat), with a scattering of classics (beef stroganoff) in between. Each recipe is introduced with a historical story or anecdote from the period, and illustrated using images sourced from original Soviet recipe books collected by the authors, food historians Olga and Pavel Syutkin.
Form:
books
books
Publication:
September 2015
September 2015
Subject:
Food
Food
Form:
books
books
Title:
The architecture of taste
The architecture of taste
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$24.00
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Summary:
On November 27, 2012, world-renowned pastry chef Pierre Hermé arrived at Harvard University from Paris. He brought five chefs, two assistants, 600 sheets of gelatin, 150 eggs, 68 pounds of caster sugar, 40 pounds of unsalted butter, 32 pounds of cream, 25 pounds of milk chocolate couverture, 11 pounds of grated wasabi, and the alchemic techniques to transform these(...)
$24.00
(available to order)
Summary:
On November 27, 2012, world-renowned pastry chef Pierre Hermé arrived at Harvard University from Paris. He brought five chefs, two assistants, 600 sheets of gelatin, 150 eggs, 68 pounds of caster sugar, 40 pounds of unsalted butter, 32 pounds of cream, 25 pounds of milk chocolate couverture, 11 pounds of grated wasabi, and the alchemic techniques to transform these(...)
Title:
The architecture of taste
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$24.00
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Summary:
On November 27, 2012, world-renowned pastry chef Pierre Hermé arrived at Harvard University from Paris. He brought five chefs, two assistants, 600 sheets of gelatin, 150 eggs, 68 pounds of caster sugar, 40 pounds of unsalted butter, 32 pounds of cream, 25 pounds of milk chocolate couverture, 11 pounds of grated wasabi, and the alchemic techniques to transform these ingredients into an elaborate “lecture de pâtisserie.” Together with Savinien Caracostea and Sanford Kwinter, he methodically deconstructed four conceptual desserts for 400 spectator-diners. The Architecture of Taste recaptures this night and the physiological effects of Hermé’s pastry visions.
The architecture of taste
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Price:
$24.00
(available to order)
Summary:
On November 27, 2012, world-renowned pastry chef Pierre Hermé arrived at Harvard University from Paris. He brought five chefs, two assistants, 600 sheets of gelatin, 150 eggs, 68 pounds of caster sugar, 40 pounds of unsalted butter, 32 pounds of cream, 25 pounds of milk chocolate couverture, 11 pounds of grated wasabi, and the alchemic techniques to transform these ingredients into an elaborate “lecture de pâtisserie.” Together with Savinien Caracostea and Sanford Kwinter, he methodically deconstructed four conceptual desserts for 400 spectator-diners. The Architecture of Taste recaptures this night and the physiological effects of Hermé’s pastry visions.
Form:
books
books
Publication:
July 2015
July 2015
Subject:
Food
Food
