art, academic and non-fiction books
publishers’ Eastern and Central European representation

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Complete Whiskey Course A Comprehensive Tasting School in Ten Classes
ISBN: HB: 9781454921226, GMC Group, Sterling, October 2019
304 pp., 23.5x21.6 cm, colour illus.
Renowned whiskey educator Robin Robinson demystifies the "water of life" in a definitive, heavily illustrated tome designed to take readers on a global tour of the ever-expanding world of whiskey. Across ten robust "classes," Robinson explains whiske...
German-Jewish Cookbook Recipes and History of a Cuisine
ISBN: HB: 9781611688733, University of Chicago Press, Brandeis University Press, September 2017
272 pp., 22.8x15.2 cm
This cookbook features recipes for German-Jewish cuisine as it existed in Germany prior to World War II, and as refugees later adapted it in the United States and elsewhere. Because these dishes differ from more familiar Jewish food, they will be a d...
Edible Monument The Art of Food for Festivals
ISBN: HB: 9781606064542, Getty Publications, October 2015
192 pp., 25x15 cm, 91 colour illus.
"The Edible Monument" considers the elaborate architecture, sculpture, and floats designed for court and civic celebrations in early modern Europe, including popular festivals such as Carnival and the Italian Cuccagna. Like illuminations and firework...
Designer's Cookbook 12 Colours, 12 Menus
ISBN: HB: 9783791348995, Prestel Publishing, April 2014
208 pp., 27x21 cm, 200 colour illus.
This unique and beautifully produced cookbook presents an innovative take on menu design for the home cook as well as the practiced gourmet. Looking for something new to try in the kitchen? How about a delicious dinner in which each course – from ap...
Venice On a Plate But What a Plate!
ISBN: HB: 9788831715041, DAP, Marsilio Editori, March 2014
180 pp., 27.3x22.8 cm, 150 colour illus.
Not for sale in Estonia! Winner of two Gourmand Cookbook Awards 2014: Best in the World, Historical Recipes and Best Local Cuisine, For Italy. Food and glass: a combination offering an authentically Venetian experience. Venetian cooking is fundame...
Medieval Kitchen Recipes from France and Italy
ISBN: PB: 9780226706856, University of Chicago Press, April 2000
304 pp., 25.4x17.8 cm, 12 colour plates, numerous line illus.
"The Medieval Kitchen" is a delightful work in which historians Odile Redon, Francoise Sabban, and Silvano Serventi rescue from dark obscurity the glorious cuisine of the Middle Ages. Medieval gastronomy turns out to have been superb – a wonderful me...