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This companion book to The French Culinary Institute's Public Television series hosted by Dorothy Hamilton brings together twenty-seven extraordinary chefs to tell the personal stories behind their culinary triumphs.
The Encyclopedia of American Food and Drink has long been the go-to book on all things culinary. In addition to updates on food trends and other changes to American gastronomy since 1999, for the first time the Encyclopedia of American Food and Drink will include biographical entries, both historical and contemporary.
NATIONAL BESTSELLER * Julia's story of her transformative years in France in her own words is "captivating ... her marvelously distinctive voice is present on every page." (San Francisco Chronicle).
The business of food covers the complexity of the production and consumption of food, in a variety of social and cultural contexts. Topics include the growth of organics and local farm movements, which have provided Americans with an alternative food chain to the big food business industry.