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Gastronomy & History

Dearie: The Remarkable Life of Julia Child

Finding Julia

BenRias

Pros: An in depth look at Julia the Person

Cons: Sometimes drifted into unnecessary asides

It’s hard to imagine Julia Childs as anything other than a famous chef and author—her persona just seems to radiate Kitchen-chic.  Yet, the story of Julia finding herself is richer than you would expect.  From her privileged childhood, to her socialite youth, to her work in the forerunner of America’s Central Intelligence Agency, to the eventual uniting with the love of her life,...
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A primer on food as adventure and sustenance
A primer on food as adventure and sustenance

Edible Selby

Pros: Beautifully produced with content that matches

Cons: This is not a cookbook, so don't expect a recipe collection

Comforting food for the whole family to enjoy
Comforting food for the whole family to enjoy

Manufacturer

534 Results
Dearie: The Remarkable Life of Julia Child

Dearie: The Remarkable Life of Julia Child

“It’s hard to imagine Julia Childs as anything other than a famous chef and author—her persona just seems to radiate Kitchen-chic.  Yet, the story of Julia finding herself is richer than you would expect.  From her privileged childhood, to her socialite youth, to her work in the forerunner of America’s Central Intelligence Agency, to the eventual uniting with the love of her life,...” --BenRias

100% Positive Reviews
Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants

Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants

“ Come in, We’re Closed Christine Carroll & Jody Eddy   Reviewed by Jim Berman     There are few cooks, if any, which do not tire of the food served in their own places. For one reason or another, it is overload to be around the same food every day. Yeah, yeah, menus change and seasons change and products change. Still, there is a monotony that can set in with...” --Jim Berman

100% Positive Reviews
Edible Selby

Edible Selby

“ Edible Selby Todd Selby   Reviewed by Jim Berman     Todd Selby is not a chef. Rather, he is a photographer and illustrator. Since food really is the universal language, not being a chef didn’t stop Selby from culminating a book bursting with great food, interesting characters responsible for that food and whimsical dialog that runs droll and, often, irreverent. I...” --Jim Berman

100% Positive Reviews
Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen

Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen

“   written by Brook Elliott I have to admit that until he was a competitor on The Next Iron Chef contest, I had never heard of Michael Symon. And, frankly, I was surprised when he won.        Think about it. Here’s this guy with an infectious (some would say irritating) laugh who didn’t seem to fit in. His dishes seemed simplistic; lacking in sophistication and chefiness. Not Iron Chef quality...” --KYHeirloomer

100% Positive Reviews
Chicken A La King And The Buffalo Wing: Food Names And The People And Places That Inspired Them

Chicken A La King And The Buffalo Wing: Food Names And The People And Places That Inspired Them

Features more than 300 food names and their origins. Includes 50 recipes from world culinary history. Features delicious illustrations of selected foods. We all know that "sandwich" and "eggs benedict" are named after people and that "Dover sole" and "Irish stew" are named after places. But how about the "Granny Smith" apple or the "...

Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Vintage)

Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Vintage)

A highly acclaimed writer and editor, Bill Buford left his job at The New Yorker for a most unlikely destination: the kitchen at Babbo, the revolutionary Italian restaurant created and ruled by superstar chef Mario Batali. Finally realizing a long-held desire to learn first-hand the experience of restaurant cooking, Buford soon finds himself drowning in improperly cubed carrots and scalding...

August Zang and the French Croissant (2nd edition): How Viennoiserie Came to France

August Zang and the French Croissant (2nd edition): How Viennoiserie Came to France

Yes, an Austrian brought the croissant to France - but it wasn't Marie-Antoinette. In 1839, the Parisian press began to mention a new "Viennese Bakery" and its "exquisite and crisp rolls". Zang, its founder, had been an artillery officer and would become a press magnate. In his short time in Paris, he not only introduced the "kipfel" - the Austrian crescent...

A History of Food

A History of Food

The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this classic history. New expanded edition of a classic book, originally published to great critical acclaim from Raymond Blanc, The New York Times, The Sunday Telegraph, The Independent and more Tells the story of man’s relationship with...

Food in History

Food in History

An enthralling world history of food from prehistoric times to the present. A favorite of gastronomes and history buffs alike, Food in History is packed with intriguing information, lore, and startling insights--like what cinnamon had to do with the discovery of America, and how food has influenced population growth and urban expansion.

On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only

On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only

For Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. THE definitive culinary skills textbook in the market. Organized via food "types", On Cooking 4/e teaches the "hows" and the "whys" of culinary fundamentals; supported by tested, contemporary recipes and supplement...

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