As Always, Julia: The Letters of Julia Child and Avis DeVoto: Food, Friendship, and the Making of a Masterpiece - Joan Reardon

AS ALWAYS, JULIA: THE LETTERS OF JULIA CHILD AND AVIS DEVOTO (Houghton Mifflin Harcourt, $26) will enrich everything you think you know about these two fiercely smart, curious, opinionated women. Editor Joan Reardon has focused this collection on the women’s initial friendship and the rise of Mastering the Art of French Cooking (while Julia busily assembled the cookbook from Paris, Avis, a publishing scout in Boston, shepherded the manuscript to Houghton Mifflin and to Knopf). Compiled in print for the first time, this treasure trove of correspondence captures the women’s insatiable passions for food, cooking, travel, and ideas.

As Always, Julia: The Letters of Julia Child and Avis DeVoto By Joan Reardon Cover Image
$19.99
ISBN: 9780547577487
Availability: Not On Our Shelves—Ships in 1-5 Days
Published: Harvest - April 10th, 2011

Culinary Ephemera: An Illustrated History - William Woys Weaver

It’s easy these days to associate a food with an ad campaign, a jingle, a poster, a star; food porn is ubiquitous. So it’s interesting to learn about the history of this phenomenon. In CULINARY EPHEMERA (Univ. of California, $39.95) William Woys Weaver draws on his own collection of menus, posters, matchbooks, and so on to illustrate the uses of these items in the development of a food culture. This unique history shows how non-edible objects shaped the tastes of Americans abroad, and helped change attitudes about food, health, and beverages. This is a wonderful book for food lovers and history lovers alike in that it marries two subjects to give insight into little known parts of our history.

Culinary Ephemera: An Illustrated History (California Studies in Food and Culture #30) By William Weaver Cover Image
$29.95
ISBN: 9780520259775
Availability: Special Order—Subject to Availability
Published: University of California Press - October 18th, 2010

Keys to Good Cooking - Harold McGee

What is the essence of cooking? What are its tools and methods? How do you select and get to know your ingredients, store them, and cook them to get the best flavor? Harold McGee is the guru of food science, and he answers all these questions in KEYS TO GOOD COOKING: A Guide to Making the Best of Foods and Recipes (Penguin Press, $35). Every cook—beginner or seasoned veteran—will learn something. Keys to Good Cooking is not a recipe book, but it will serve as one of your most valuable kitchen resources. It is methodical, practical, and full of fun facts. And in the most sensible touch (which all cookbooks should adopt), he uses bold and colored italics to highlight his many hundreds of topics.

Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes By Harold McGee Cover Image
$24.00
ISBN: 9780143122319
Availability: Not On Our Shelves—Ships in 1-5 Days
Published: Penguin Books - October 31st, 2012

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