Consider the Fork: A History of How We Cook and Eat
Autor Bee Wilsonen Limba Engleză Paperback – 23 oct 2013
This is the story of how we have tamed fire and ice, wielded whisks, spoons, graters, mashers, pestles and mortars, all in the name of feeding ourselves. Bee Wilson takes us on an enchanting culinary journey through the incredible creations, inventions and obsessions that have shaped how and what we cook. From huge Tudor open fires to sous-vide machines, the birth of the fork to Roman gadgets,Consider the Forkis the previously unsung history of our kitchens.
Bee Wilson writes a weekly food column, 'The Kitchen Thinker' inThe Sunday Telegraph,for which she has three times been named the Guild of Food Writers Food Journalist of the Year. Her previous books includeThe Hive: The Story of the Honeybee and UsandSwindled!. Before she became a food writer, she was a Research Fellow in History at St John's College, Cambridge. She has also been a semi-finalist onMasterchef. Her favourite kitchen implement is currently the potato ricer.
'A cracking good read, as enjoyable as it is enlightening' Raymond Blanc, Chef-Patron 'Le Manoir aux Quat'Saisons'
'Wonderful ... Witty, scholarly, utterly absorbing and fired by infectious curiosity' Lucy Lethbridge,Observer
'[A] delightfully informative history of cooking and eating from the prehistoric discovery of fire to twenty-first-century high-tech, low-temp soud-vide-style cookery' ELLE magazine
'A graceful study' Steven Poole,Guardian
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Specificații
ISBN-13: 9780141049083
ISBN-10: 0141049081
Pagini: 416
Ilustrații: Illustrations
Dimensiuni: 129 x 198 x 23 mm
Greutate: 0.31 kg
Editura: Penguin Books
Colecția Penguin
Locul publicării:London, United Kingdom
ISBN-10: 0141049081
Pagini: 416
Ilustrații: Illustrations
Dimensiuni: 129 x 198 x 23 mm
Greutate: 0.31 kg
Editura: Penguin Books
Colecția Penguin
Locul publicării:London, United Kingdom
Notă biografică
Bee
Wilson
writes
a
weekly
food
column,
'The
Kitchen
Thinker'
inThe
Sunday
Telegraph,for
which
she
has
three
times
been
named
the
Guild
of
Food
Writers
Food
Journalist
of
the
Year.
Her
previous
books
includeThe
Hive:
The
Story
of
the
Honeybee
and
UsandSwindled!.
Before
she
became
a
food
writer,
she
was
a
Research
Fellow
in
History
at
St
John's
College,
Cambridge.
She
has
also
been
a
semi-finalist
onMasterchef.
Her
favourite
kitchen
implement
is
currently
the
potato
ricer.
Recenzii
A
cracking
good
read,
as
enjoyable
as
it
is
enlightening
Wonderful ... Witty, scholarly, utterly absorbing and fired by infectious curiosity
[A] delightfully informative history of cooking and eating from the prehistoric discovery of fire to twenty-first-century high-tech, low-temp soud-vide-style cookery
A graceful study
Wonderful ... Witty, scholarly, utterly absorbing and fired by infectious curiosity
[A] delightfully informative history of cooking and eating from the prehistoric discovery of fire to twenty-first-century high-tech, low-temp soud-vide-style cookery
A graceful study