Books in the “Food and beyond” bookshelf created by Валентина Михеева

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Eleanor Ford
The Nutmeg Trail
- 2
- 1
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Ian MacAllen
Red Sauce
- 1
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Иван Шишкин
Жареные факты
- 1.6K
- 529
- 31
- 36
ru
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Ольга Сюткина,Павел Сюткин
Русская кухня: от мифа к науке
- 488
- 276
- 4
- 13
ru
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Nik Sharma
The Flavor Equation
- 1
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Michael Brenner,David Weitz,Pia Sörensen
Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
- 5
- 4
- 1
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Klavs Styrbæk,Ole G. Mouritsen
Umami
- 1
- 1
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Sandor Ellix Katz
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
- 12
- 3
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Paul Freedman
Ten Restaurants That Changed America
- 1
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Gabrielle Hamilton
The Best American Food Writing 2021
- 5
- 1
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M.F. K. Fisher
The Art of Eating
- 4
- 1
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Hervé This
Molecular Gastronomy
- 25
- 4
- 2
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Matt Siegel
The Secret History of Food
- 4
- 1
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Andrew Smith
New York City
- 1
- 1
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Дмитрий Быков
Символика еды в мировой литературе
- 252
- 94
- 3
- 15
ru
Жан Антельм Брийя-Саварен
Физиология вкуса
- 668
- 84
- 1
- 24
ru
Books
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Джеймс Миллер
Еда и эволюция
- 22
- 1
- 3
ru
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Alison Smith
Cabbage and Caviar
- 2
- 1
- 1
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Michael Moss
Hooked
- 9
- 1