Look Duncan, you're a journalist. One day you'll write a book about this club. Or, more to the point, about me. So you may as well know what I'm thinking and save it up for later when it won't do any harm to anyone.

A History of the Food of Paris brings together archaeology, historical records, memoirs, statutes, literature, guidebooks, news items, and other sources to paint a sweeping portrait of the city’s food from the Neanderthals to today’s ...

From banquets in twelfth-century China to the medicinal roots of French restaurants, the origins of restaurants are not singular—nor is the history this book tells.

LudoBites, the book, is at once a chronicle and a cookbook, containing tales of the meteoric career of this “rock star” of the culinary world (who was running kitchens at age 24) and the full story of his brilliant innovation, the ...

Food and drink.

From restoratives to Restoration, Spang establishes the restaurant at the very intersection of public and private in French culture--the first public place where people went to be private.

Here are recipes that hark back to a strong rural tradition of delicious thrift, and that literally represent Henderson's motto, "Nose to Tail Eating" -- be they Pig's Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, or his ...

Towpath is a collection of recipes, stories and photographs capturing the vibrant cafe’s food, community and place throughout the arc of its season – beginning just before the first breath of spring, through the dog days of summer and ...

This is a little book with a big purpose: to put Mexico City on the map as one of the great food capitals of the world.