Books like Waiting for dessert by Geoffrey Stokes
First publish date: 1982
Genre: Food, Sports & Hobbies/Cooking & Recipes
Authors: Geoffrey Stokes
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Books similar to Waiting for dessert (17 similar books)
Anthony Bourdain tells the candid, behind‑the‑pan stories of his rise from dishwasher to celebrated chef, mixing culinary insight with personal anecdotes.
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Elizabeth Gilbert recounts a year of self‑discovery after leaving her life in the United States, traveling through Italy, India and Indonesia to seek pleasure, devotion, and balance.
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The Restaurant at the End of the Universe is the second book in Douglas Adams’ Hitchhiker’s Guide to the Galaxy comedy science‑fiction series, introducing the interplanetary dining establishment Milliways.
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On Food and Cooking offers a definitive, science‑backed look at ingredients, techniques and the history of eating, with updated explanations and rich illustrations for chefs and home cooks alike.
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Bill Buford chronicles his three‑year apprenticeship under chef Mario Batali at the New York restaurant Babbo, detailing the trials of learning professional cooking, from butchery in Italy to hand‑made pasta in Tuscany.
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The Flavor Bible is a definitive culinary reference that teaches chefs and home cooks how to season ingredients for maximum flavor, drawing on the expertise of leading chefs and offering thousands of ingredient pairings.
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A wartime cookbook that teaches resourceful cooking during shortages, encouraging creativity and celebration of food even in difficult times.
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The Mere Mortal's Guide to Fine Dining delivers practical etiquette, menu‑reading tips and foundational knowledge for navigating restaurants with confidence and sense of humor.
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"A compendium of recipes for desserts, including cakes, pies, tarts, fruit desserts, custards, soufflés, puddings, frozen treats, cookies, candies, and accompaniments, from noted pastry chef, cookbook author, and food blogger David Lebovitz -- Provided by publisher.
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A chronicle of M. F. K. Fisher’s life and work, this volume compiles her most beloved essays and recipes, weaving travel anecdotes, childhood recollections, WW II reflections, and memories of cataract surgery into a vivid portrait of a groundbreaking American food writer.
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Jean-Anthelme Brillat-Savarin, Mayor of Bellay, cousin of Madame Recamier, Chevalier de l'Empire, author of A History of Duelling and a number of racy stories (unfortunately lost), whose sister died in her hundredth year having just finished a good meal and shouting loudly for her dessert, is now best known for his "Physiologie du Gout", which was first published in December 1825. The work has a timeless appeal - being wise, witty and anecdotal, containing some of the best recipes for food and some of the most satisfactory observations on life.
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Celebrating home-cooked meals through chatty, sometimes cheeky recipes and 350 mouthwatering recipes, from a truly sublime Tarragon French Roast Chicken to a totally decadent Chocolate Raspberry Pudding Cake.
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"In Art, Culture, and Cuisine, Phyllis Pray Bober examines cooking through the dual lens of archaeology and art history. Bober seeks to understand the minds and hearts of those who practiced cookery or consumed it as reflected in the visual art of the time."--BOOK JACKET.
"Art, Culture, and Cuisine describes prehistoric eating in ancient Turkey; traditions of the great civilizations of Egypt, Mesopotamia, Greece, and Rome: and rituals of the Middle Ages and the "Late Gothic International" period. To satisfy the adventurous reader, Bober has included old menus and recipes with contemporary adaptations."--BOOK JACKET.
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Some Other Similar Books
Julie & Julia: My Year of Cooking Dangerously by Julie PowellThe Art of Eating by M.F.K. Fisher
The Crooked Little House by Kathleen Curtin
Comfort Me with Apples by Rachel Demuth
The Modeloterie Cookbook by Héloïse and Co.
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