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Food Writing

1,000 Foods to Eat Before You Die: A Food Lover's Life List

The long-awaited new book in the phenomenal 1,000 ...Before You Die series, it's the marriage of an irresistible subject with the perfect writer, Mimi Sheraton - award-winning cookbook author, grande ..

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100 Million Years of Food

There are few areas of modern life that offer as much information and advice, often contradictory, as diet and health: eat a lot of meat, don't eat meat; whole-grains are healthy, whole-grains are a d..

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100 Million Years of Food: What Our Ancestors Ate and Why it Matters Today

There are few areas of modern life that offer as much information and advice, often contradictory, as diet and health: eat a lot of meat, don't eat meat; whole-grains are healthy, whole-grains are a d..

$NZ 27.99 Ex Tax: $NZ 27.99

Art of Eating

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Bet the Farm: How Food Stopped Being Food

A prominent food journalist follows the trail from Big Pizza to square tomatoes to exploding food prices to Wall Street, trying figure out why we can't all have healthy, delicious, affordable food In..

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Book of Chocolate: The Amazing Story of the World's Favorite Candy

Chocolate . . . - Its scientific name means "food of the gods."- The Aztecs mixed it with blood and gave it to sacrificial victims to drink.- The entire town of Hershey, Pennsylvania was built by Milt..

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Book of Spice: From Anise to Zedoary

Spices are rare things, at once familiar and exotic, comforting us in favourite dishes while evoking far-flung countries, Arabian souks, trade winds, colonial conquests and vast fortunes. From anise t..

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Brain Food

A Culinary Cornucopia of Questions.Is pork butt the new pork belly? Whose room temperature are we talking about? And can you freeze cheese? (Yes, but why would you want to?) These are some of the burn..

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Chasing the Dram: Finding the Spirit of Whisky

Whisky is Scotland's national drink and has been for over five hundred years, since then becoming a global phenomenon. It is a drink that is a profound and important part of Scottish life and culture ..

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Chillies: A Global History

Despite their fearsome reputation, chillies have helped to shape the identities of innumerable world cuisines. Chillies traces the culinary journey of the spice and uncovers cultural and spiritual lin..

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Cod: A Biography of the Fish That Changed the World

The Cod - wars have been fought over it, revolutions have been triggered by it, national diets have been based on it, economies and livelihoods have depended on it. To the millions it has sustained, i..

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Coffee Atlas of Ethiopia

This richly illustrated volume is the first complete atlas of coffee production in Ethiopia, birth-place of coffee drinking and the main home of wild arabica coffee (Coffea arabica). Around 15 million..

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Consider the Fork: A History of How We Cook and Eat

Bee Wilson is the food writer and historian who writes as the 'Kitchen Thinker' in the Sunday Telegraph, and is the author of Swindled! Her charming and original new book, Consider the Fork, explores ..

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Cook's Life

With her Cook's Companion front and centre in half a million kitchens, Stephanie Alexander is the very definition of a household name. Each day thousands turn to this 'food Bible' for definitive recip..

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Cooked: A Natural History of Transformation

Extraordinary stories of transformation in a quest to uncover the fundamentals of cooking - from writer and cooking star Michael Pollan. Michael Pollan's Cooked takes us back to basics and first princ..

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Cork Dork: A Wine-Fuelled Journey into the Art of Sommeliers and the Science of Taste

Professional journalist and amateur drinker Bianca Bosker didn't know much about wine - until she discovered the world of elite sommeliers who dedicate their lives to the pursuit of flavour. Astounded..

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Culinary Imagination : A Cultural History

It seems that everyone today is fascinated by food. Literature and popular culture prove it. We face an ever-expanding pantry of culinary poems, memoirs, histories and travelogues, not to mention pole..

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Devil In The Kitchen: Autobiography Marco Pierre White
Eat Better, Live Longer

Future-proof your life with this superfood approach to discovering what is really happening to your body as you are aging. Ever wondered what's really going on in your body as you age? Can you real..

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Eat The Beetles!: An Exploration into Our Conflicted Relationship with Insects

Meet the beetles: there are millions of them and many fewer of the rest of us mammals, birds, and reptiles. Since before recorded history, humans have eaten insects. While many get squeamish at the id..

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Eat Up: Food, Appetite and Eating What You Want

Think about that first tickle of hunger in your stomach. A moment ago, you could have been thinking about anything, but now it's thickly buttered marmite toast, a frosty scoop of ice cream straight fr..

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Eating India: Exploring The Food & Culture of the Land of Spices

In Eating India, the award-winning writer Chitrita Banerji takes us on a thrilling journey through a national food formed by generations of arrivals, assimilations and conquests. In mouth-watering pro..

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Ecologist Guide to Food

We are what we eat...The Ecologist has set the agenda on food issues for more than 40 years. Through powerful reportage including undercover investigations comment and analysis, plus practical guides ..

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Edible Atlas: Around the World in Thirty-Nine Cuisines

The Edible Atlas is a book for intrepid cooks. Mina Holland explores what and why people eat as they do across the world, demystifying the flavours, ingredients, techniques and dishes at the heart of ..

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Edible Atlas: Around the World in Thirty-Nine Cuisines

'A delight to read' Rachel Khoo Winner of UK's Best Culinary Travel Book in the Gourmand World Cookbook Awards 2015 'When we eat, we travel.' So begins The Edible Atlas. Mina Holland takes you on a jo..

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Epicureanism: A Very Short Introduction

Epicureanism is commonly associated with a carefree view of life and the pursuit of pleasures, particularly the pleasures of the table. However it was a complex and distinctive system of philosophy th..

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Ethical Carnivore: My Year Killing to Eat

Celebrity chefs, from Jamie Oliver to Hugh Fearnley-Whittingstall, all dictate we should know exactly where our meat comes from. So what if you took this modern day maxim to its logical conclusion? Wh..

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Ethical Carnivore: My Year Killing to Eat

We should all know exactly where our meat comes from. But what if you took this modern day maxim to its logical conclusion? What if you only ate animals you killed yourself? Fed up of friends claim..

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Farmageddon in Pictures: The True Cost of Cheap Meat

Farm animals have been disappearing from our fields as the production of food has become a global industry. We no longer know for certain what is entering the food chain and what we are eating--as the..

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Fired: Over 100 simple recipes & top skills to master the wood fired feast

The wood oven revolution is here. Anyone with an outside space, from a city centre balcony to a leafy green country garden, can pick up an outdoor oven and start cooking. The range available is exp..

$NZ 44.99 Ex Tax: $NZ 44.99

Flavour Thesaurus

In this lively and exceptionally enjoyable book, Niki Segnit takes 160 popular ingredients and explores all the ways they might be combined in the kitchen. She has scoured thousands of recipes in coun..

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Flavour: A User's Guide to Our Most Neglected Sense

Why should you serve red wine with classical music and white wine with pop music? What is it about a heavier bowl that makes your pudding taste better? And how can you make your food taste saltier wit..

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Food @ Home

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Food and the City: New York's Professional Chefs, Restauranteurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and...

In Food and the City, Ina Yalof takes us on an insider's journey into New York's food scene alongside the men and women who call it home. From old-schoolers such as David Fox, third-generation owner o..

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Food Lover's Pilgrimage Along the Camino to Santiago De Compostela

A thousand-year-old pilgrimage route and food traditions stretching back de toda la vida - since forever. These are what Dee Nolan set out to experience on her pilgrimage to Santiago de Compostela - t..

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Food Lover's Pilgrimage to France

'Time and again I'd heard that the Santiago pilgrim paths in France were exceptionally beautiful. But no one warned me how powerful the connection to the pilgrims of the past would be.' Dee Nolan's aw..

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Food Trucks - Delights on Wheels

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Food-Lover's Handbook

In this beautifully illustrated handbook, food expert Mark Price shines the spotlight on 40 of the most popular foods - from everyday items like tea, coffee and cheese, to luxury products like caviar ..

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Fork In The Road: Great Food Tales from Around the Globe

Tales of food, pleasure & discovery on the road. Join us at the table for this 34-course banquet of original stories from food-obsessed writers and chefs sharing their life-changing food experiences. ..

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From Field to Fork: Food Ethics for Everyone

After centuries of neglect, the ethics of food are back with a vengeance. Justice for food workers and small farmers has joined the rising tide of concern over the impact of industrial agriculture on ..

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From Kai To Kiwi Kitchen : NZ's Culinary Traditions & Cookbooks

In the past two decades, cuisine and culinary history have attracted increasing attention, with both popular and academic books reflecting the growth of interest. Recipes are both sensitive markers of..

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Gastronomical Me

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Gastrophysics: The New Science of Eating

Why do we consume 35% more food when eating with one more person, and 75% more when with three? Why are 27% of drinks bought on aeroplanes tomato juice? How are chefs and companies planning to transfo..

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Greedy Queen: Eating with Victoria

What does it mean to eat like a queen? Elizabeth gorged on sugar, Mary on chocolate and Anne was known as 'Brandy Nan'. Victoria ate all of this and more. The Greedy Queen celebrates Victoria's appeti..

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History of Food in 100 Recipes

Find here the ingredients, cooks, techniques and tools that have shaped our love of food in this lavishly illustrated book. The history of food and cooking is the history of civilisation. In today's w..

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How Food Works: The Facts Simply Explained

How Food Works is your own friendly nutritionist, on hand to debunk common food myths and give you the answers to those pressing questions with easy-to-swallow information. Today's media is full of n..

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How to be A Chilli Head: Inside the Red-Hot World of the Chilli Cult

Welcome to the world of the chilli cult. All over the globe, people are getting together to grow chilli, taste chilli and make sauce hot enough to blow their heads off. Competition among chilli -growe..

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In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France

A delightful celebration of everyday life in France through the lens of the kitchens and cooking of the author s neighbors, who, while busy and accomplished, still manage to make every meal a sumptuou..

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In Defence of Food: The Myth of Nutrition and the Pleasures of Eating

Michael Pollan's "In Defence of Food" is a simple invitation to junk the science, ditch the diet and instead rediscover the joys of eating well. This book is a celebration of food. By food, Michael Po..

$NZ 34.99 Ex Tax: $NZ 34.99

In Search of the Perfect Loaf: A Home Baker's Odyssey

There are plenty of bread cookbooks on the market, but this is the first narrative account to explain the history and science of bread - along with Fromartz's own tips and recipes for baking professio..

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In the Restaurant: Society in Four Courses

Restaurants have never been exclusively about food. Since the first 'restorative' establishments opened in eighteenth-century Paris, restaurants have been places to see and be seen, to show off style ..

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