Pam Freir’s encounters with food bring a fresh new perspectiveto a familiar and ever-popular subject: with Freir, food is fun. She forages forfiddleheads, wrestles with an artichoke, celebrates the egg and hosts the firstannual do-it-yourself Cornish Hen Stuffathon. She assembles a haggis, meets achef with twelve toes, survives several meals with small children and feasts onlobster under the watchful eye of the US Secret Service. From the Nova Scotia ofher childhood she takes us, via her culinary coming of-age in Toronto, to thebucolic Gulf Islands in BC where she now livesa cheerful journey of discoveryfrom Blueberry Grunt to catch-as-catchcan bouillabaisse and a tea party in therainforest. Sprinkled throughout are some of Freir’s favourite recipes.

Laughing With My Mouth Full

Cookbooks, Food & Wine

Freir, Pam

Cooking Education & Reference

HarperCollins, Publishers

The Rituals of Dinner: The Origins, Evolution, Eccentricities and Meaning of Table Manners

VISSER, MARGARET

Grove Weidenfeld

Each title in this award-winning series offers an exquisite region-by-region taste tour filled with culinary specialties and surprises. Included in each large-format volume are gorgeous food and landscape photographs.

Tuscany: The Beautiful Cookbook

Lorenza De'Medici

Collins Publishers

Provence: The Beautiful Cookbook: Authentic Recipes from the Regions of Provence

Richard Olney

michael-freeman

Beautifully designed and exquisitely photographed, this unique series showcases sensational recipes that exhibit the wonderful versatility of fruits and vegetables, fresh from the garden or greengrocer's basket.

Lemons: A Country Garden Cookbook

Idone, Christopher

Cooking by Ingredient

Unknown

On Food and Cooking is a unique blend of culinary lore and scientific explanation that examines food -- its history, its make-up, and its behavior when we cook it, cool it, dice it, age it, or otherwise prepare it for eating. Generously spiced with historical and literary anecdote, it covers all the major food categories, from meat and potatoes to sauce béarnaise and champagne. Easy-to-understand scientific explanations throw light on such mysteries as why you can whip cream but not milk; what makes white meat white; whether searing really seals in flavor; how to tell stale eggs from fresh; why "fruits" ripen and "vegetables" don't; how to save a sauce; what hops do; and what happens when you knead dough. A chapter on nutrition reveals that Americans have been obsessed with their diet since the 1800s and exposes the fallacies behind food fads past and present. There's a section on additives -- a not-so-new addition to food -- and taste and smell, our two pleasure-giving versions of the oldest sense on earth. With more than 200 illustrations, including extraordinary photographs of food taken through the electron microscope, this book will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

ON FOOD AND COOKING - The Science and Lore of the Kitchen

MCGEE, HAROLD

HARPER/COLLINS

Physical description; 96 pages. Summary; Before modern gadgets and exotic ingredients, creative cooks had to develop their own ways of turning the ingredients at hand into culinary treats. This book reveals some of these secrets and gives a wide variety of traditional yet practical tips and advice. Subjects; Cooking - Handbooks, manuals, etc. General cookery. Cooking / General. Genre; Illustrated.

A Miscellany of Cook's Wisdom

CRAIG, Diana

Collins

During 1921-2 (the now) Lady Jekyll wrote unsigned essays for The Times with titles such as 'Tray Food' and 'Sunday Supper'. The Observer Food Magazine commended 'lovely Persephone Books' for reprinting Kitchen Essays, India Knight in The Shops called it 'beautifully written, sparkling, witty and knowing, an absolute delight to read', while the BBC Food Magazine praised 'this exquisitely reprinted period piece'.

Kitchen Essays

Illustrated by Pauline Baynes

Lady Agnes Jekyll

introduction by Lady Freyberg

HarperCollins Distribution Services

An accessible, jargon-free guide to understanding, tasting, and appreciating Scotch whisky, written by the founder of the Scotch Malt Whisky Society.

Appreciating Whiskey: The Connoisseur's Guide to Nosing, Tasting and Enjoying Scotch

Hills, Phillip

Beverages & Wine

Harpercollins Pub, Ltd.

Rituals of Dinner

Harpercollins

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Cooking Education & Reference Books