Food and Wine

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Pappyland: A Story of Family, Fine Bourbon, and the Things That Last
Wine Girl: The Obstacles, Humiliations, and Triumphs of America's Youngest Sommelier
How the Other Half Eats: The Untold Story of Food and Inequality in America
Black, White, and The Grey: The Story of an Unexpected Friendship and a Beloved Restaurant
Together: Memorable Meals Made Easy
Water, Wood, and Wild Things: Learning Craft and Cultivation in a Japanese Mountain Town
Everything Is Under Control: A Memoir with Recipes
Mango and Peppercorns: A Memoir of Food, an Unlikely Family, and the American Dream
Always Home: A Daughter's Recipes & Stories
How to Be a Conscious Eater: Making Food Choices That Are Good for You, Others, and the Planet
Vegetarian Chinese Soul Food: Deliciously Doable Ways to Cook Greens, Tofu, and Other Plant-Based Ingredients
Mayumu: Filipino American Desserts Remixed
This Will Make It Taste Good: A New Path to Simple Cooking
A Table for Friends: The Art of Cooking for Two or Twenty
Nose Dive: A Field Guide to the World's Smells
Kitchen Confidential: Adventures in the Culinary Underbelly
Cork Dork: A Wine-Fueled Adventure Among the Obsessive Sommeliers, Big Bottle Hunters, and Rogue Scientists Who Taught Me to Live for Taste
The Omnivore's Dilemma: A Natural History of Four Meals
Caffeine: How Caffeine Created the Modern World
In Defense of Food: An Eater's Manifesto
World Atlas of Wine
On Food and Cooking: The Science and Lore of the Kitchen
Garlic and Sapphires: The Secret Life of a Critic in Disguise
Wine and War: The French, the Nazis, and the Battle for France's Greatest Treasure
Animal, Vegetable, Miracle: A Year of Food Life
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook

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Claire Kohda
Memories fill my mind, as though they are my own, of not just events from Gideon's life, but of various flavors and textures: breast milk running easily down into my stomach, chicken cooked with butter and parsley, split peas and runner beans and butter beans, and oranges and peaches, strawberries freshly picked from the plant; hot, strong coffees each morning; pasta and walnuts and bread and brie; then something sweet: a pan cotta, with rose and saffron, and a white wine: tannin, soil, stone fr ...more
Claire Kohda, Woman, Eating

Philip Kazan
It was a good-sized trout, opened out, salted, pressed, floured and fried. The entrails had been cooked with some vinegar and mint, mashed up and spooned onto the plate as a sort of afterthought. It was delicious: simple and honest. I ate it all, and didn't give a single thought for what it might do to my humors. I sucked every bone, washed it down with some thick, spicy red wine- peasants' wine- from the hills above the town. I knew that I was tasting the place itself: the fish from the river I ...more
Philip Kazan, Appetite

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