Лимонов сладкиш с маково семеCristina Campos
4.3
Книги за храна, които не са готварски
Книги за храна, които не са готварски
- Добра годинаPeter Mayle4.3
- Красивата ТосканаFrances Mayes4
- Пътувам и ям из ИталияЕлизабет Минкили4.3
- Мечти и кошмариИван Манчев4.4
- Като гореща вода за шоколадLaura Esquivel4
- Под небето на ТосканаFrances Mayes3.8
- La Passione. Как Италия прелъсти светаДаян Хейлс4.6
- Храната прави творбата – S01E05Илиян Любомиров4.6
- Силна храна: Всичко за това, което ядешДаниел Коуч4.5
- Chile Peppers: A Global HistoryDave DeWitt5
- Food Americana: The Remarkable People and Incredible Stories behind America’s Favorite Dishes: The Remarkable People and Incredible Stories behind America's Favorite DishesDavid Page
- Cheese, Wine, and Bread: Discovering the Magic of Fermentation in England, Italy, and FranceKatie Quinn3
- Delicious: The Evolution of Flavor and How It Made Us HumanMonica Sanchez4.4
- What's the Difference?: Recreational Culinary Reference for the Curious and ConfusedBrette Warshaw4.5
- Chop Suey NationAnn Hui5
- Garlic, Mint, & Sweet Basil: Essays on Marseilles, Mediterranean Cuisine, and Noir FictionJean-Claude Izzo5
- The Kitchen Whisperers: Cooking with the Wisdom of Our FriendsDorothy Kalins
- Mango, Mambo and MurderRaquel V. Reyes3.6
- Glorious Beef: The LaFrieda Family and the Evolution of the American Meat IndustryCecilia Molinari
- Bourdain: The Definitive Oral BiographyLaurie Woolever4.2
- Once Upon a Time We Ate Animals: The Future of FoodRoanne van Voorst3.9
- Technically Food: Inside Silicon Valley’s Mission to Change What We EatLarissa Zimberoff
- Wine Talks: 23 Conversations to Becoming a Wine ConnoisseurLaura Levy Shatkin3.8
- Beer: A Global Journey through the Past and PresentJohn W. Arthur
- Why Food MattersPaul Freedman3.7
- The Dorito Effect - The Surprising New Truth About Food and FlavorMark Schatzker4.5
- What’s Good?: A Memoir in Fourteen IngredientsPeter Hoffman
- Salty: Lessons on Eating, Drinking, and Living from Revolutionary WomenAlissa Wilkinson3.3
- Distilled: A Natural History of SpiritsIan Tattersall4
- Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We EatJonathan Kauffman1.5
- What She Ate: Six Remarkable Women and the Food That Tells Their StoriesLaura Shapiro3
- The Man Who Ate The World: In Search of the Perfect DinnerJay Rayner4.3
- What Your Food Ate: How to Heal Our Land and Reclaim our HealthDavid R. Montgomery3.7
- Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American ProfessionAndrew Friedman3.8
- Steven Spurrier: A Life in Wine (unabridged)Steven Spurrier
- Real Food, Fake Food: Why You Don't Know What You're Eating and What You Can Do About ItLarry Olmsted3.8
- Murder Below the MistletoeKaz Delaney3.8
- The Baker's ManJennifer Moorman2.5
- The Soul of a Chef: The Journey toward PerfectionMichael Ruhlman4.4
- Pilsner: How the Beer of Kings Changed the WorldTom Acitelli5
- The One-Straw Revolution: An Introduction to Natural FarmingMasanobu Fukuoka4.6
- My First Popsicle: An Anthology of Food and FeelingsZosia Mamet
- Lemon Curd KillerLaura Childs4.5
- Pink Lemonade Cake MurderJoanne Fluke3
- Stuffed: A History of Good Food and Hard Times in BritainPen Vogler
- Honey Drop DeadLaura Childs3.3
- The Kamogawa Food DetectivesHisashi Kashiwai4.3
- A Natural History of WineIan Tattersall4.3
- Chop Suey: A Cultural History of Chinese Food in the United StatesAndrew Coe3
Полезни линкове
Език и регион
Български
България
