Тезаурус вкусов 2. Lateral Cooking Сегнит Ники

The Square, The Cookbook, Volume 2: Sweet, by Philip Howard. Absolute Press, 2013.

Mark Rothko: Subjects in Abstraction, by Anna C. Chave. Yale University Press, 1989.

Guide to Good Food and Wines, by Andr Simon. Collins, 1952.

The Oxford Companion to Food, by Alan Davidson. OUP, 1999.

The River Cottage Meat Book, by Hugh Fearnley-Whittingstall. Hodder & Stoughton, 2004.

Italian Food, by Elizabeth David. MacDonald, 1954.

Daniel: My French Cuisine, by Daniel Boulud & Sylvie Bigar. Grand Central Publishing, 2013.

The Clatter of Forks and Spoons, by Richard Corrigan. Fourth Estate, 2008.

The Unforgettable Dishes of My Life, by Egon Ronay. Gollancz, 1989.

Moby-Dick, by Herman Melville. Harper & Brothers, 1851.

New England Sampler, by Eleanor Early. Waverly House, 1940.

Eat Portugal, by Celia Pedroso & Lucy Pepper. Leya, 2011.

The Food of France, by Waverley Root. Cassell, 1958.

Paula Wolfert’s World of Food, by Paula Wolfert. HarperCollins, 1988.

Men Without Women, by Ernest Hemingway. Charles Scribner’s Sons, 1927.

The Backyard Beekeeper’s Honey Handbook, by Kim Flottum. Crestline, 2009.

Food, by Waverley Root. Simon & Schuster, 1981.

Barcelona, by Robert Hughes. Vintage, 1992.

Short and Sweet, by Dan Lepard. Fourth Estate, 2011.

Sugar-plums and Sherbet, by Laura Mason. Prospect Books, 1998.

Taste of Honey, by Marie Simmons. Andrews McMeel, 2013.

I Still Have It… I Just Can’t Remember Where I Put It, by Rita Rudner. Random House, 2008.

Love and Kisses and a Halo of Truffles, by James Beard. Arcade, 1995.

Moby-Dick, by Herman Melville. Harper & Brothers, 1851.

How to Drink, by Victoria Moore. Granta Books, 2009.

College Girls, by Lynn Peril. W.W. Norton, 2006.

Beans: A History, by Ken Albala. Bloomsbury, 2007.

Kitchen Essays (1922), by Agnes Jekyll. Persephone Books, 2008.

The French Menu Cookbook, by Richard Olney. Simon & Schuster, 1970.

The Gourmands’ Way, by Justin Spring. Farrar, Straus & Giroux, 2017.

Modern Cookery for Private Families, by Eliza Acton. Longman, Brown, Green & Longans, 1845.

The Book of Sauces, by Charles Senn. The Hotel Monthly Press, 1915.

Molecular Gastronomy, by Herv This. Columbia University Press, 2002.

Jane Grigson’s Fruit Book, by Jane Grigson. Michael Joseph, 1982.

Cooking Craft, by S. Elizabeth Nash. Sir Isaac Pitman & Sons Ltd, 1926.

The English Cookery Book, by John Henry Walsh. G. Routledge & Co, 1858.

Essentials of Classic Italian Cooking, by Marcella Hazan. Knopf, 1992.

Extracts from Breakfast at the Wolseley by A.A. Gill reprinted by permission from Quadrille. © 2008 A.A. Gill. Extracts from Classic Bull: An Accidental Restaurateur’s Cookbook by Stephen Bull reproduced with permission of Pan Macmillan through PLSclear. © 2001 Stephen Bull. Extracts from The Complete Short Stories by Ernest Hemingway published by Jonathan Cape. Reproduced by permission of The Random House Group Ltd. © 1992. Reprinted with permission of Scribner, a division of Simon & Schuster, Inc. from Men Without Women by Ernest Hemingway. Copyright © 1927 by Charles Scribner’s Sons.Copyright renewed 1955 by Ernest Hemingway. All Rights reserved. Recipe on стр. 245 from Rick Stein’s Far Eastern Odyssey by Rick Stein published by BBC Books. Reprinted by permission of The Random House Group Limited. © 2009. Recipe on стр. 300 from Nigellissima by Nigella Lawson published by Chatto & Windus. Reprinted by permission of The Random House Group Limited. © 2012. Recipe on стр. 358 from How To Be A Domestic Goddess by Nigella Lawson published by Chatto & Windus. Reprinted by permission of The Random House Group Limited. © 2000