{"title":"Food Writing","description":"","products":[{"product_id":"david-elizabeth-french-country-cooking","title":"(*NEW ARRIVAL*) (Food Writing) David, Elizabeth. French Country Cooking.","description":"\u003cp class=\"m2388490526731075309ox-d959623bcf-ox-d4c313c672-ox-32d05b0186-ox-62a60e275f-default-style\" style=\"background: white;\"\u003e\u003cspan style=\"font-family: 'Helvetica',sans-serif; color: #333333;\"\u003eIllus. by John Minton. Jacket. First Edition. London: John Lehmann, [1951]. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDavid's second book, this one on the cooking of rural France. From peasant soup and cassoulet to souffles and daubes, Ms. David made her mark on British mid-century kitchens.\u003c\/p\u003e\n\u003cp\u003e1\"x2\" closed tear to front jacket panel, chipping to jacket spine ends \u0026amp; corners, ; tanning from jacket flaps to free endpapers, else very good and bright, with charming illustrations by Minton. \u003c\/p\u003e\n\u003cp\u003e(15)\u003c\/p\u003e","brand":"Forum Auctions","offers":[{"title":"Default Title","offer_id":14503933313142,"sku":"","price":250.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/IMG_8913.jpg?v=1683765585"},{"product_id":"de-salis-mrs-harriet-anne-the-art-of-cookery-past-and-present-a-treatise-on-ancient-cookery-with-anecdotes-of-noted-cooks-and-gourmets-ancient-foods-menus-etc","title":"(Food History) De Salis, Mrs. Harriet Anne. The Art of Cookery Past and Present: A Treatise on Ancient Cookery, with Anecdotes of Noted Cooks and Gourmets, Ancient Foods, Menus, etc.","description":"\u003cp\u003eArt Nouveau-dec. cloth. First Edition. London: Hutchinson, 1898.\u003c\/p\u003e\n\u003cp\u003eA survey of Greek, Roman, and golden age French gourmands. 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The themes of feminism, love, and loss are woven throughout the candidly rendered tale, which is interspersed with delicious recipes representing key moments in the author’s life.\u003c\/span\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":17825226817654,"sku":"","price":17.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/thevineyardyears.jpg?v=1532293705"},{"product_id":"denise-clifton-tables-from-the-rubble-how-the-restaurants-that-arose-after-the-great-quake-of-1906-still-feed-san-francisco-today","title":"Tables From the Rubble: How the Restaurants That Arose After the Great Quake of 1906 Still Feed San Francisco Today (Denise Clifton)","description":"\u003cdiv id=\"bookDescription_feature_div\" class=\"celwidget\" data-feature-name=\"bookDescription\" data-csa-c-type=\"widget\" data-csa-c-content-id=\"bookDescription\" data-csa-c-slot-id=\"bookDescription_feature_div\" data-csa-c-asin=\"098827471X\" data-csa-c-is-in-initial-active-row=\"false\" data-csa-c-id=\"x83pz3-l7fd2k-su6euy-u7pfr5\" data-cel-widget=\"bookDescription_feature_div\" data-mce-fragment=\"1\"\u003e\n\u003cdiv data-a-expander-name=\"book_description_expander\" data-a-expander-collapsed-height=\"140\" class=\"a-expander-collapsed-height a-row a-expander-container a-spacing-base a-expander-partial-collapse-container\" data-mce-fragment=\"1\"\u003e\n\u003cdiv aria-expanded=\"false\" class=\"a-expander-content a-expander-partial-collapse-content\" data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eTABLES FROM THE RUBBLE transports readers to San Francisco in the years just after the Great Earthquake of 1906. Amid the ruins, restaurants rose to feed the hungry and lead the recovery. Today, a handful of the restaurants that opened in those boom years remain – some still serving customers in the same spaces where they first opened, offering food and drinks with a direct link to a century-old past. TABLES FROM THE RUBBLE tells the stories of restaurants like Swan Oyster Depot, Liguria Bakery, Comstock Saloon, the Palace Hotel, the House of Shields, John’s Grill and Schroeder’s. 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They include Dorothy Wordsworth, whose food story transforms our picture of the life she shared with her famous poet brother; Rosa Lewis, the Edwardian-era Cockney caterer who cooked her way up the social ladder; Eleanor Roosevelt,  First Lady and rigorous protector of the worst cook in White House history; Eva Braun, Hitler’s mistress, who challenges our warm associations of food, family, and table; Barbara Pym, whose witty books upend a host of stereotypes about postwar British cuisine; and Helen Gurley Brown, the editor of \u003c\/span\u003e\u003ci\u003eCosmopolitan\u003c\/i\u003e\u003cspan\u003e, whose commitment to “having it all” meant having almost nothing on the plate except a supersized portion of diet gelatin.\u003c\/span\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":22384124035190,"sku":"","price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/91w68WZYUCL.jpg?v=1552249054"},{"product_id":"grigson-jane-jane-grigsons-fruit-book","title":"(Fruit) Grigson, Jane. Jane Grigson's Fruit Book.","description":"\u003cp class=\"m_-1053695228075507991ox-cf4e7ee7e1-ox-2cff35eafb-default-style\"\u003eGlossary to the American edition by Judith Hill. Illus. with drawings by Yvonne Skargon. Jacket. First American Edition. NY: Atheneum, 1982.\u003c\/p\u003e\n\u003cp class=\"m_-1053695228075507991ox-cf4e7ee7e1-ox-2cff35eafb-default-style\"\u003eGrigson's beautiful companion to her\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eVegetable Book\u003c\/em\u003e, with recipes using seasonal fruit, including uncommon ones like dewberry, arbutus, sour-sop, cherimoya, feijoa, Japanese medlar, Indian fig, physalis, sapodilla, and sorb apple. A bit of chipping to jacket spine head, else very good.\u003c\/p\u003e","brand":"Russ Parsons","offers":[{"title":"Default Title","offer_id":29208329191542,"sku":"","price":85.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/grigson_fruit.jpg?v=1561332086"},{"product_id":"colwin-laurie-home-cooking","title":"(*NEW ARRIVAL*) (Food Writing) Colwin, Laurie. Home Cooking","description":"\u003cp class=\"m_-1632122289378617667ox-c3e146ff3e-ox-0c8bcba38e-ox-2cc2710b31-ox-9cf73df61b-default-style\"\u003eIllus. by Anna Shapiro. Jacket. First Edition. 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When French Women Cook","description":"\u003cp\u003e\u003cspan\u003eJacket. First Edition. NY: Atheneum, 1976.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMadeleine Kamman (1931-2018) was a highly regarded, cranky, opinionated, refined feminist and chef, who taught hundreds of cooking students over her career and influenced American cooks in innumerable ways. She was regarded as a leader of what she called \"cuisine personelle\" - part of the nouvelle cuisine movement that reinvented the classics of French classical cuisine. This is the most famous of her 7 cookbooks, and is a memoir with recipes. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA few small notes to front flyleaf. 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Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.\u003c\/p\u003e","brand":"Harper Collins","offers":[{"title":"Default Title","offer_id":33653226438796,"sku":"","price":16.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/51Zff0afpcL._SX330_BO1_204_203_200.jpg?v=1589400099"},{"product_id":"becky-sue-epstein-strong-sweet-and-dry-a-guide-to-vermouth-port-sherry-madeira-and-marsala","title":"Strong, Sweet and Dry: A Guide to Vermouth, Port, Sherry, Madeira and Marsala (Becky Sue Epstein)","description":"\u003cp\u003e\u003cspan\u003eToday fortified wines are enjoying a renaissance, re-discovered by discerning imbibers and modern mixologists all over the world. Once a popular tipple to savor before or after dinner, fortified wines – Sherry, Port, Madeira and the like – had fallen out of favor in recent times. But now, in pubs and wine bars, high-end restaurants and homes, these wines are finding their way into innovative cocktails, and are being appreciated anew for their fine qualities and strong, complex tastes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is the ultimate guide to these freshly rediscovered beverages that are sweeping the globe. In lively style, Becky Sue Epstein surveys the latest innovations and trends, along with their colorful history – the merchants, warriors and kings that helped create them. Featuring fine images, along with anecdotes, facts, history and recipes, this is a superb tour of the long history of fortified wines, and their global resurgence today.\u003c\/span\u003e\u003c\/p\u003e","brand":"Chicago Distribution Center","offers":[{"title":"Default Title","offer_id":33653292662924,"sku":"","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/51c9TBBXHoL._SL1000.jpg?v=1772320771"}],"url":"https:\/\/omnivorebooks.myshopify.com\/collections\/food-writing.oembed?page=36","provider":"Omnivore Books on Food","version":"1.0","type":"link"}