From Thailand to Nova Scotia, two-time James Beard Award winner Walsh takes readers on a wild and witty journey in the world of adventurous eating.
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From Thailand to Nova Scotia, two-time James Beard Award winner Walsh takes readers on a wild and witty journey in the world of adventurous eating.
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Seller's Description:
Fair in fair dust jacket. This is a used book. It may contain highlighting/underlining and/or the book may show heavier signs of wear. It may also be ex-library or without dustjacket. This is a used book. It may contain highlighting/underlining and/or the book may show heavier signs of wear. It may also be ex-library or without dustjacket.
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Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
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Seller's Description:
Very Good. Very Good condition. Good dust jacket. With remainder mark. A copy that may have a few cosmetic defects. May also contain a few markings such as an owner's name, short gifter's inscription or light stamp.
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Seller's Description:
DJ by Krista Olson. Fine in Fine jacket. Book 15512 shelf. Gold-stamped red spine w/ mustard bds. No names, clean text. Unblemished dust jacket. By the author Nuevo Tex-Mex. Food history, not a cook book. Giftworthy!
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Seller's Description:
Like New in Fine jacket. Size: 5x1x8; From the top of the Blue Mountains of Jamaica for the perfect cup of coffee to the jungles of Thailand for an encounter with the abominably smelly "stinkfruit, " Robb Wals has traveled the globe, immersing himself in some of the world's most interesting culinary phenomena. In Are You Really Going to Eat That? Walsh offers a collection of his best essays over the past ten years, along with some of his favorite recipes. For Walsh, food is a window on culture, and his essays brim with insights into our society and those around us. Whether he's discussing halal organic farming with Muslims, traversing the steep hills of Trinidad in search of hot-sauce makers, or savoring the disappearing art of black Southern cooking with a inmate-chef in a Texas penitentiary, Walsh has a unique talent for taking our understanding of food to a deeper level.
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