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The Shun Lee Cookbook - Michael Tong; Elaine Louie; Rog
Until the 1960s, nearly all Chinese food served in the United States was Cantonese. Egg Foo Yung. Barbecued Spareribs. Egg Drop Soup. But with the opening of his Shun Lee restauran... -
The Art of Eating In - Cathy Erway; Robert Sietsema
In the city where dining is a sport, a gourmand swears off restaurants (even takeout!) for two years, rediscovering the economical, gastronomical joy of home cooking Gourma... -
Safe Food_ Bacteria, Biotechnol - Marion Nestle
Food safety is a matter of intense public concern, and for good reason. Millions of annual cases of food "poisonings" raise alarm not only about the food served in restaurants a... -
Momofuku - David Chang; Peter Meehan; Gabr
Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City: Momofu... -
Fight Club - Chuck Palahniuk
From Publishers WeeklyFeaturing soap made from human fat, waiters at high-class restaurants who do unmentionable things to soup and an underground organization dedicated to inflict...