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who taught her that food doesn’t have to be complicated to be delicious—and that almost any dish can be improved with judicious amounts of lemon
he has collaborated with the pastry shop
the romance and enduring appeal of French country cooking is irrefutable
neatly rebound in subtle red cloth
is ideal for trip-planning or post-holiday nostalgia
Gastronomica: The Journal of Food and Culture: The American Issue - Volume 1, No. 4 Memoirs who taught her that foodEdited by Darra Goldstein. Pictorial wrappers. Berkeley: U. C. Press, Fall 2001 This early issue of the beloved magazine Gastronomica, edited by Darra Goldstein, features a tribute to food writer Laurie Colwin, an article on boiled peanuts, authors Laura Shapiro and Greg Patent, an article on one of the earliest cookbooks in America written by a Black author, and photographs by Carrie Mae Weems. Very good.
US$ 189.00
US$ 86.33
US$ 86.33
US$ 86.33
