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Accounting for Taste The Triumph of French Cuisine
ISBN: PB: 9780226243245, ISBN: HB: 9780226243238, University of Chicago Press, December 2006
262 pp., 23x15 cm, 8 halftones, 13 line illus.
French cuisine is such a staple in our understanding of fine food that we forget the accidents of history that led to its creation".Accounting for Taste" brings these "accidents" to the surface, illuminating the magic of French cuisine and the myster...
Feeding the Gods Memories of Food and Culture in Bengal
ISBN: HB: 9781905422104, Seagull Books, June 2006
128 pp., 20x14.4 cm, 28 halftones
As the pungent fragrance of spices transports the author back into memories of childhood, we too are plunged headlong into the rich tastes, textures and colours of food in her native Bengal. Here, food is a ritualised and intrinsic part of the cultur...
Ralph Ayres' Cookery Book
ISBN: HB: 9781851240753, Bodleian Library Publishing, January 2006
96 pp., 25x17.6 cm, 72 colour illus.
At a dinner in New College, Oxford in 1774, the first course included cod with oysters, ham, fowls, boiled beef, rabbits smothered with onions, mutton, veal collops, pork griskins (lean part of the loin), New College Puddings, mince pies, and roots (...