Food and Drink


Taste: My Life Through Food
What I Ate in One Year (And Related Thoughts)
Food Person
Food for Thought: Essays and Ruminations
Vianne (Chocolat, #0)
Love & Saffron
Modern Comfort Food: A Barefoot Contessa Cookbook
Go-To Dinners: A Barefoot Contessa Cookbook
Caffeine: How Caffeine Created the Modern World
Savvy Summers and the Sweet Potato Crimes
A Killer Cupcake (Beachfront Bakery #1)
Keep It Simple, Y'all: Easy Dinners from Your Barefoot Neighbor: A Cookbook
Pork Pie Pandemonium (Albert Smith's Culinary Capers #1)
Sugar and Salt (Bella Vista Chronicles, #4)
World Travel: An Irreverent Guide
Kitchen Confidential: Adventures in the Culinary Underbelly
The Omnivore's Dilemma: A Natural History of Four Meals
The Drunken Botanist: The Plants That Create the World's Great Drinks
A History of the World in 6 Glasses
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
In Defense of Food: An Eater's Manifesto
My Life in France
Salt: A World History
Taste: My Life Through Food
Fast Food Nation: The Dark Side of the All-American Meal
A Cook's Tour: Global Adventures in Extreme Cuisines
Animal, Vegetable, Miracle: A Year of Food Life
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen
Food Rules: An Eater's Manual

Richard Osman
It is Ian’s regular smoothie. A punnet of raspberries, a fistful of spinach, Icelandic yoghurt (Finnish, if they are out of Icelandic), spirulina, wheatgrass, acerola cherry powder, chlorella, kelp, acai extract, cocoa nibs, zinc, beetroot essence, chia seeds, mango zest and ginger. It is his own invention, and he calls it Keep It Simple.
Richard Osman, The Thursday Murder Club

Mary Jane Clark
Blazing bamboo torches lit the way to the tiki hut beside Sarasota Bay at Mote Marine Aquarium. The thatch-roofed pavilion sheltered wooden picnic tables wrapped with raffia skirting and crowned with centerpieces of conch shells filled with sprays of orchids. Potted palms and red hibiscuses had been placed around the perimeter of the outdoor room. The atmosphere was redolent with roasting pork and salt air. "This is ridic!" exclaimed Piper. "We're never leaving." She scooped a watermelon margari ...more
Mary Jane Clark, Footprints in the Sand

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