Избранная библиография

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Избранная библиография

Этот список подобран с такой целью, чтобы помочь читателям найти те книги, которые упоминаются в тексте.

Barham, Peter. The Science of Cooking (Springer-Verlag, 200l).

Beaunman, Fran. The Pineapple: King ofFruits (Chatto & Windus, 2005).

Chandler, Raymond. The Long Goodbye (Hamish Hamilton, 1953).

Craddock, Harry. The Savoy Cocktail Book (Pavilion Books, 1999).

David, Elizabeth. Summer Cooking (Penguin Books, 1965).

Davidson, Alan (ed.). The Oxford Companion to Food (OUP, 1999).

Edmunds, Lowell. Martini Straight Up: The Classic American Cocktail (John Hopkins University Press, 1998.)

Embury, David A. The Fine Art of Mixing Drinks (Faber, 1953).

Fleming, Ian. Casino Royale (Jonathan Cape, 1953).

Greene, Graham. The Human Factor (Bodley Head, I978).

Hemingway, Ernest. Islands in the Stream (Scribner, 1970).

Lawson, Nigella. How to Eat: The Pleasures and Principles of Good Food (Chatto & Windus, 1998).

Parker, Dorothy. The Collected Dorothy Parker (Viking, 1973).

Roden, Claudia. The Food of Italy: Region by Region (Chatto & Windus, 1989).

Sherry Institute. The The Perfect Marriage: The Art of Matching Food & Sherry Wines from Jerez (Simon & Schuster, 2007).

Данный текст является ознакомительным фрагментом.