Food and Wine

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Cork Dork: A Wine-Fueled Adventure Among the Obsessive Sommeliers, Big Bottle Hunters, and Rogue Scientists Who Taught Me to Live for Taste
Wine Girl: The Obstacles, Humiliations, and Triumphs of America's Youngest Sommelier
Black, White, and the Grey: The Story of an Unexpected Friendship and a Beloved Restaurant
The Best American Food Writing 2020
No Crumbs Left: Whole30 Endorsed, Recipes for Everyday Food Made Marvelous
Dorie's Cookies
Mostly Plants: 101 Delicious Flexitarian Recipes from the Pollan Family
Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More [A Baking Book]
Always Home: A Daughter's Recipes & Stories
From the Oven to the Table
Milk Street Fast and Slow: Instant Pot Cooking at the Speed You Need
Epic Vegan: Wild and Over-the-Top Plant-Based Recipes
Korean Food Made Simple
Everything Is Under Control: A Memoir with Recipes
Chai, Chaat  Chutney: a street food journey through India
Kitchen Confidential: Adventures in the Culinary Underbelly
The Omnivore's Dilemma: A Natural History of Four Meals
Cork Dork: A Wine-Fueled Adventure Among the Obsessive Sommeliers, Big Bottle Hunters, and Rogue Scientists Who Taught Me to Live for Taste
On Food and Cooking: The Science and Lore of the Kitchen
In Defense of Food: An Eater's Manifesto
Garlic and Sapphires: The Secret Life of a Critic in Disguise
Tender at the Bone: Growing Up at the Table
My Life in France
The World Atlas of Wine
Animal, Vegetable, Miracle: A Year of Food Life
Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef

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Menna van Praag
He walks into the empty cafe, then sees the table she's set up for them: atop a white linen tablecloth is a spread of treats that makes George salivate: tomato breads, zucchini blossom pizza, vanilla cannoli, Sicilian salad, red wine, and, of course, a plate of chocolate and pistachio cream cupcakes. ...more
Menna van Praag, The Witches of Cambridge

Crystal King
I spent an inordinate amount of time at the markets, Apicius on my heels, purchasing the most costly spices; reams of opulent silk for pillow coverings; ornate, one-of-a-kind oil lamps; and hundred-year-old wines so thick that only the best honey, lead, and spices would bring them back to life. I buried fish in salt, and sealed plums in spirits and left them to age in the dark. I made Roman absinthe and apple wine. I bought the best suckling pigs and began to fatten them on the most expensive fi ...more
Crystal King, Feast of Sorrow

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The Food Lab artist: Marisol Ortega /// Join us to chat about cookbooks and all things food related!
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An Excerpt from BAKED-OFF
1 chapters — updated May 13, 2015 06:30PM — 1 person liked it
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