Farrar, Straus and Giroux / Cooking

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New Brew It Yourself

by Leigh Beadle Farrar, Straus and Giroux (November 26, 2013)

Most brands of American beer taste pretty much the same. Imported beer, while offering more variety, tends to be too expensive for the average consumer. As a result, Americans have turned in greater and greater...


Candy

by Samira Kawash Farrar, Straus and Giroux (October 15, 2013)

For most Americans, candy is an uneasy pleasure, eaten with side helpings of guilt and worry. Yet candy accounts for only 6 percent of the added sugar in the American diet. And at least it's honest about what...


Simple Cooking

by John Thorne Farrar, Straus and Giroux (November 16, 1996)

John Thorne's classic first collection is filled with straightforward eating, home cooking, vigorous opinions, and the gracefully intelligent writing that makes him a cult favorite of people who like to think...


Liquid Memory

by Jonathan Nossiter Farrar, Straus and Giroux (September 28, 2010)

Jonathan Nossiter, acclaimed filmmaker and former sommelier, had his first taste of wine at the age of three in Paris, from his father's fingertip. For him, wine is "memory in its most liquid and dynamic form,"...


Cooking Dirty

by Jason Sheehan Farrar, Straus and Giroux (July 06, 2010)

THE GRIT AND GLORY OF RESTAURANT LIFE, AS TOLD BY A SURVIVOR OF KITCHENS ACROSS AMERICA

Cooking Dirty is a rollicking account of life "on the line" in the restaurants, far from culinary school, cable TV, and...


Brew It Yourself

by Leigh Beadle Farrar, Straus and Giroux (January 01, 1975)

New techniques, new recipes, and a new chapter on stout have been added to Mr. Beadle's best-selling manual for all who want to produce at home a superb brew that is high in nutrition and low in calories. It...


Making Fine Wines and Liqueurs at Home

by Leigh Beadle Farrar, Straus and Giroux (January 01, 1972)

Making Fine Wines itemizes the simple equipment needed for wine-making, and clearly describes the procedures for making wine and sparkling wines, sherry and port. There is also an extensive section on liqueurs....


The Gourmands' Way

by Justin Spring Farrar, Straus and Giroux (October 10, 2017)

A biography of six writers on food and wine whose lives and careers intersected in mid-twentieth-century France

During les trente glorieuses—a thirty-year boom period in France between the end of World War...


The Accidental Connoisseur

by Lawrence Osborne Farrar, Straus and Giroux (March 15, 2004)

What is taste? Is it individual or imposed on us from the outside? Why are so many of us so intimidated when presented with the wine list at a restaurant? In The Accidental Connoisseur, journalist Lawrence Osborne...


Save Room for Pie

by Roy Blount, Jr. Farrar, Straus and Giroux (March 15, 2016)

Our best-laid plans will yield to fate.

And we will say, “We lived. We ate.”

Roy Blount Jr. is one of America’s most cherished comic writers. He’s been compared to Mark Twain and James Thurber, and his...