Food and Booze: Essays and Recipes
Author: Michelle Wildgen
Food and Booze celebrates seven years of delicious writing culled from Tin House's "Readable Feast" and "Blithe Spirit" departments. The pieces, contributed by some of the finest fiction and nonfiction writers working today, range from the humorous to the lyrical, recipes to rhapsodies, the historic to the personal, and from humble to haute cuisine. All share one common feature: the superb writing readers have come to expect from the magazine, the only literary journal with its own martini recipe.
Look this: EU Trade Strategies or Globalization Technology and Philosophy
Frank Davis Seafood Notebook
Author: Frank Davis
Davis discusses basic ingredients and spices, offers advice on choosing and caring for kitchen utensils, and suggests tips on proper handling of seafood (buying, serving, freezing, and preserving), whether you hook it yourself or catch it in the store.
Chef Paul Prudhomme refers to Frank Davis as the "number-one authority on cooking and eating the fresh fish of Louisiana".
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