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The Sushi Economy: Globalization and the Making of a Modern Delicacy
Now in paperback, the highly acclaimed exploration of sushi’s surprising history, global business, and international allure One generation ago, sushi’s narrow reach ensured that sports fishermen who caught tuna in most of parts of the world sold the meat for pennies as cat food. Today, the fatty cuts of tuna known as toro are among the planet’s most coveted luxury foods, worth hundreds of dollars a pound and capable of losing value more quickly than any other product on earth. So how did one of the world’s most popular foods go from being practically unknown in the United States to being served in towns all across America, and in such a short span of time? A riveting combination of culinary biography, behind-the- scenes restaurant detail, and a unique exploration of globalization’s dynamics, the book traces sushi’s journey from Japanese street snack to global delicacy. After traversing the pages of The Sushi Economy, you’ll never see the food on your plate—or the world around you—quite the same way again..
Price: $0.08
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Dark Delicacies
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Dark Delicacies II: Fear; More Original Tales of Terror and the Macabre by the World's Greatest Horror Writers
In a second distinguished collection of twenty superb, sublimely dark tales written especially for this volume, such acknowledged contemporary masters of horror fiction as Barbara Hambly, John Farris, James Sallis, Steve Niles, Tananarive Due, L. A. Banks, and Gary Brandner serve up a veritable feast of fear. For the second time, Dark Delicacies, the world's foremost horror bookstore, lends its famous name and imprimatur to an anthology designed to please the palate of the genre's most discriminating fans. Throughout, the editors — Del Howison (co-owner of Dark Delicacies) and leading horror anthologist Jeff Gelb — present perfectly crafted, freshly original horror-fiction fare that is as terrifying as it is chillingly delicious. .
Price: $4.51
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Caviar: The Strange History and Uncertain Future of the World's Most Coveted Delicacy
In the tradition of Cod and Olives: a fascinating journey into the hidden history, culture, and commerce of caviar.
Once merely a substitute for meat during religious fasts, today caviar is an icon of luxury and wealth. In Caviar, Inga Saffron tells, for the first time, the story of how the virgin eggs of the prehistoric-looking, bottom-feeding sturgeon were transformed from a humble peasant food into a czar’s delicacy–and ultimately a coveted status symbol for a rising middle class. She explores how the glistening black eggs became the epitome of culinary extravagance, while taking us on a revealing excursion into the murky world of caviar on the banks of the Volga River and Caspian Sea in Russia, the Elbe in Europe, and the Hudson and Delaware Rivers in the United States. At the same time, Saffron describes the complex industry caviar has spawned, illustrating the unfortunate consequences of mass marketing such a rare commodity. The story of caviar has long been one of conflict, crisis, extravagant claims, and colorful characters, such as the Greek sea captain who first discovered the secret method of transporting the perishable delicacy to Europe, the canny German businessmen who encountered a wealth of untapped sturgeon in American waters, the Russian Communists who created a sophisticated cartel to market caviar to an affluent Western clientele, the dirt-poor poachers who eked out a living from sturgeon in the aftermath of the Soviet collapse and the “caviar Mafia” that has risen in their wake, and the committed scientists who sacrificed their careers to keep caviar on our tables. Filled with lore and intrigue, Caviar is a captivating work of culinary, natural, and cultural history. From the Hardcover edition..
Price: $4.79
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The Good Stuff Cookbook: Over 300 Delicacies to Make at Home
In 1986, Helen Witty, Tastemaker Award-winning author, published Fancy Pantry, which sold 76,000 copies and received praise nationwide Now she presents the good stuff cookbook-with 60% all-new recipes and the other 40% updated, re-tested, and tweaked. Written for contemporary tastes and cooking styles, it focuses on foods that can be enjoyed right away-in addition to the preserved-with more than 300 easy-to-make projects that require little kitchencraft..
Price: $10.00
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Chinese Jade: Power and Delicacy in a Majestic Art (Arts of China)
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Dark Delicacies II: Fear (Dark Delicacies)
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