Foodie


New Releases Tagged "Foodie"

Fresh Happy Tasty: An Adventure in 100 Recipes
Gulp: Adventures on the Alimentary Canal
Relish: My Life in the Kitchen
Gulp: Adventures on the Alimentary Canal
Fresh Off the Boat: A Memoir
Dearie: The Remarkable Life of Julia Child
Salt Sugar Fat: How the Food Giants Hooked Us
Cooked: A Natural History of Transformation
The Particular Sadness of Lemon Cake
Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health
Eating Animals
Yes, Chef: A Memoir
The Sugar Queen
How to Eat a Cupcake
It Starts with Food: Discover the Whole30 and Change Your Life in Unexpected Ways
Consider the Fork: How Technology Transforms the Way We Cook and Eat
The School of Essential Ingredients
Seduction and Snacks (Chocolate Lovers, #1)

Giveaways

  • Meet Me at the Cupcake Cafe by Jenny Colgan
    Meet Me at the Cupcake Cafe: A Novel with Recipes
    by
    Release date: Jul 02, 2013
    With relatable characters and scrumptious recipes at the start of each chapter, Meet Me at the Cupcake Café is pure delight to women’s fiction readers…more View Details »
    Giveaway dates: May 24 - Jun 24, 2013
    10 copies available, 857 people requesting
    Countries available: US and CA
  • Feel The Heat by Kate Meader
    Feel The Heat
    by
    Release date: May 07, 2013
    Enter to win a *signed* Trade Paperback of FEEL THE HEAT, the first in the new Hot in the Kitchen series from Forever Romance/Grand Central about a Ch…more View Details »
    Giveaway dates: Jun 11 - Jun 25, 2013
    1 copy available, 634 people requesting
    Countries available: US, CA, and GB more
  • Final Sentence by Daryl Wood Gerber
    Final Sentence (Cookbook Nook Mystery #1)
    by
    Release date: Jul 02, 2013
    To celebrate the release of FINAL SENTENCE (the first in Agatha Award winner Daryl Wood Gerber's new series, A COOKBOOK NOOK MYSTERY, which debuts in…more View Details »
    Giveaway dates: Jun 01 - Jun 30, 2013
    3 copies available, 334 people requesting
    Countries available: US
  • Kitchen Confidential: Adventures in the Culinary Underbelly
    The Omnivore's Dilemma: A Natural History of Four Meals
    My Life in France
    Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen
    Animal, Vegetable, Miracle
    In Defense of Food: An Eater's Manifesto
    Tender at the Bone: Growing Up at the Table
    Garlic and Sapphires: The Secret Life of a Critic in Disguise
    Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
    Comfort Me with Apples: More Adventures at the Table
    A Cook's Tour: Global Adventures in Extreme Cuisines
    Fast Food Nation: The Dark Side of the All-American Meal
    Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
    Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef
    The Man Who Ate Everything
    The Around the World Coobook by Lorenz BooksCookies by Marie SimmonsCooking from the Farmers' Market by Tasha De SerioWilliams-Sonoma Collection by Carolyn MillerStir-Fry by Diane Rossen Worthington
    Coffee Table Cookbooks
    70 books — 9 voters

    Evertaster by Adam Glendon SidwellThe Omnivore's Dilemma by Michael PollanMy Life in France by Julia ChildKitchen Confidential by Anthony BourdainIn Defense of Food by Michael Pollan
    Fabulous Reads for Foodies
    94 books — 61 voters
    La Cucina by Lily PriorDr. Suess's Green Eggs and Ham by Robert KapilowBread Alone by Judi HendricksA Cook's Tour by Anthony BourdainJulie and Julia by Julie Powell
    Best Reads for Foodies
    15 books — 1 voter

    Bet Me by Jennifer CrusieCan't Stand The Heat by Louisa EdwardsOn the Steamy Side by Louisa EdwardsDelicious by Sherry ThomasScrumptious by Amanda Usen
    Foodie Romances
    62 books — 55 voters


    One fact is beyond dispute: Homogenization prevents the consumer from realizing just how little fat is contained in modern processed milk, even "full fat" milk. Before homogenization, milk purchasers looked for milk that had lots of cream - that was the sign that the milk came from healthy cows, cows on pasture. Old-fashioned milk contained from 4 to 8 percent butterfat, which translated into lots of cream on the top. Modern milk is standardize at 3.5 percent, no more. Butterfat brings bigger pr...more
    Ron Schmid, The Untold Story of Milk: Green Pastures, Contented Cows and Raw Dairy Products

    Hal Herzog
    Psycholinguists argue about whether language reflects our perception of reality or helps create them. I am in the latter camp. Take the names we give the animals we eat. The Patagonian toothfish is a prehistoric-looking creature with teeth like needles and bulging yellowish eyes that lives in deep waters off the coast of South America. It did not catch on with sophisticated foodies until an enterprising Los Angeles importer renamed it the considerably more palatable "Chilean sea bass.
    Hal Herzog, Some We Love, Some We Hate, Some We Eat: Why It's So Hard to Think Straight About Animals

    More quotes...
    Q&A with Ava Bleu March 09, 2012 to March 23, 2012...

    2 members, last active one year ago

    This group is for people who love learning how to use spices.

    3 members, last active 8 months ago

    Foodie Fans (Fiction, Baking, & Cooking) This group is for anyone who enjoys reading foodie books and/or baking and cooking.

    57 members, last active 8 days ago

    Omaha Public Library's Foodie Book Club

    1 member, last active 3 months ago

    An Excerpt from BAKED-OFF
    1 chapters — updated Jul 26, 2011 09:35am — 1 person liked it

    Tags

    Tags contributing to this page include: foodie, foodie-books, and foodie-lit