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  In the 1970s, Calvin Trillin informed America that its most glorious food was not to be found at the pretentious restaurants he referred to generically as La Maison de la Casa House, Continental Cuisine. With three hilarious books over the next two decades―American Fried; Alice, Let’s Eat; and Third...

  Award-winning chef Skye Gyngell passionately believes that cooking is an intuitive, imaginative practice, one that reflects the changing seasons...

  First published sixty years ago while food rationing was still in force, Elizabeth David used this book to introduce to the nation’s bland palate,...

  “What to cook for Iftar and dinner?” An important question in many Muslim households during the holy month of Ramadan when every long-awaited...

  How Having the Food We Want When We Want It Threatens Our Food Supply and Our Future… One of the highlights of “Never Out of Season”...

This cookbook is for anybody with a family history of Alzheimer’s disease. It is yet another tool to curb the symptoms of dementia, or other forms...

  Students Serve Up Stories Of Beloved Family Recipes In A Global Cookbook   Washington, D.C.’s Capital City Public Charter School ,...

How yoga prompted the writing of a very special book, where chackra mingle with delicious soups. This book is presently in French, but Helen Giovanello,...

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