I am an independent research scholar, food writer, and cook who won the James Beard Cookbook of the Year award and the Beard Award for the Best Writing on Food in 2000 for A Mediterranean Feast. I have written 19 books, 17 of which are cookbooks, and two on politics and history. I wrote all the food entries for Columbia University's Encyclopedia of the Modern Middle East and the entry for tiramisu and other sweets in the Oxford Companion to Sweets. I have written articles on politics, military affairs, foreign policy, history, and botany.
I wrote...
A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean from the Merchants of Venice to the Barbary Corsairs, with More than 500 Recipes
The Time-Life Foods of the World series first published in the 1960s is hands down, to this day, the best books on the various cuisines of the world. Every book in the series is top-notch but the one on provincial French cooking was edited by the famous food writer M. F. K. Fisher. The book, as all in the series, is not written from a chef's point of view, but for the home cook. The recipes are classics and easily do-able by an even slightly competent home cook. They were originally sold as a box set consisting of a large book of text with several recipes and alluring photographs and a smaller spiral-bound book of recipes.
Willan is an Englishwoman who lived most of her life in France where she founded and ran the École de Cuisine La Varenne, in Paris and Burgundy. All her books are great, but this book is superlative, and I would put it in the same ranks as the Time-Life book. Its depth of knowledge and breadth is wonderful and there is much to explore and learn. The recipes are gems and work every time.
In this cookbook series, every stage of each recipe is photographed in close-up detail, from assembling the ingredients and necessary equipment, through every step of the preparation to the finished dish. This book covers French country cookery.
Wolfert made her name with her book Couscous and Other Food of Morocco, first published in 1973. This groundbreaking book was not only the first time an American writer’s topic was North African food but Wolfert explored for the first time its culinary anthropology. This book on southwest France might even be better than her couscous book. Its depth of understanding and explanation is amazing. Its thoroughness is unparalleled. Its fastidiousness might annoy some readers, but one will never claim there wasn’t enough detail. Follow this book and you will be able to make confit de canard to use in your equally authentic cassoulet of southwest France.
Paula Wolfert is one of America's most highly respected food writers, and the author of Moroccan Cuisine which Grub Street reissued to much critical acclaim in 1998. Her highly respected book on South West France, unavailable for 15 years, is now appearing in paperback. This reissue could not be more timely with the opening of restaurants such as Club Gascon in West Spitalfields which has had unanimous plaudits from all the national restaurant critics praising its delicious South Western French classic dishes. The food of this region could well become one of the popular causes of the next year as…
David was one of the most famous food writers in post-World War II Europe and she introduced English readers to the cuisine that exists beyond the celebrated kitchens of the top chefs of Paris. Although the recipes are written in a more abbreviated style than one sees today, her personable stories enliven the dishes she includes so you the reader will excitedly jump right to the kitchen and get cooking.
First published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as Alsace, Provence, Brittany, and the Savoie. Full of cooking ideas and recipes, French Provincial Cooking is a scholarly yet straightforward celebration of the traditions of French regional cooking.
For more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and…
Better known by his pen-name Curnonsky, Maurice Edmond Sailland, was called the Prince of Gastronomy and was the most celebrated writer on gastronomy in France in the 20th century. Notice I say writer on gastronomy and not most famous chef or most famous cookbook author. What Curnonsky did was write about the whys and wherefores of the great provincial cuisines of France. If you think you know something about provincial French cuisine, Curnonsky will enlighten you with his explorations into the culture and geography of these various regions. The recipes in some cases will be unfamiliar and archaic, although no less delicious. The book is a gem.
Traditional Recipes of The Provinces of France : Selected By Curnonsky Hardcover– January 1, 1961 by Edwin (Trans. And Ed.) Lavin(Author) Translated and edited by Edwin Lavin, c1961
A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean from the Merchants of Venice to the Barbary Corsairs, with More than 500 Recipes
A groundbreaking culinary work of extraordinary depth and scope that spans more than one thousand years of history, A Mediterranean Feast tells the sweeping story of the birth of the venerated and diverse cuisines of the Mediterranean. Author Clifford A. Wright weaves together historical and culinary strands from Moorish Spain to North Africa, from coastal France to the Balearic Islands, from Sicily and the kingdoms of Italy to Greece, the Balkan coast, Turkey, and the Near East.
I've been passionate about music for almost my entire life. Jazz music in particular speaks to me but not just jazz. I love music, full stop. I really discovered jazz when I attended a jazz club workshop in London and there, I had to join in or leave. I chose to join in and since then I have never looked back. I was introduced to more jazz musicians and now write about music for three major columns as well as Readers’ Digest. My Women In Jazz book won several awards. I have been International Editor for the Jazz Journalist Association and had my work commissioned by the Library of Congress.
With input from over 100 musicians, the book discusses what exactly jazz is, and how you know you are listening to it. Do we truly know when and how jazz first originated? Who was the first jazz musician? How does jazz link to other genres? What about women in jazz? And writers and journalists? Do reviews make any difference?
This book is a deep dive into jazz's history, impact, and future. It discusses jazz's social, cultural, and political influence and reveals areas where jazz has had an impact we may not even realize.Its influences on hip hop, the connection to…
This book is very different from other, more general jazz books. It is packed with information, advice, well researched and includes experiences from jazz musicians who gleefully add their rich voices to Sammy's in-depth research. All genres, from hard bop to be-bop, vocal jazz, must instrumental, free jazz, and everything between is covered in one way or another and given Sammy's forensic eye. There is social commentary and discussions of careers in jazz music. The musical background of those in the book is rich and diverse. Critics comment: "This new book by Sammy Stein is a highly individual take on…
