“This book provides more long-term help than any diet or weight-loss book can because it tackles our problem with food at the macro/micro and conscious/unconscious levels.”
“The Art and Science of Foodpairing provides a fascinating, thought provoking, palette-teasing read for anyone interested in food.”
“Simply put, Dan Buettner has written the ultimate manual for longevity.”
“not only informative and insightful; it’s also satisfying, entertaining, and makes you wish there were more farms like it where we can all get our food.”
Meatless burgers are everywhere. So popular that supermarkets and fast food chains can’t keep them in stock. Whatever happened to cultured meat?
Rebecca Earle, a professor in history at the University of Warwick, intellectualizes the history of potatoes to portray the tuber’s entanglement with the emergence of modernity, the birth of the li
“We are what we eat.”
For most of us, time in the kitchen is either too short or too long. Then there is the question of timing: is the meat/fish overcooked or undercooked? Did the rice burn?
“The Campbell family continue their successful quest to create a healthier and peaceful life for everyone.”
“Answering questions you would never have thought to ask, Charles Spence reveals how eating and taste have everything to do with the brain and almost nothing to do with the tongue.”
What every well-curated cookbook library should have is several go-to cookbooks for reliability, a few armchair (or nightstand) varieties for pleasure, and a smattering of teaching cookbooks for re