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Periplus Mini Cookbooks: Delicious Hong Kong Style Recipes

by Cecilia Au-Yang Periplus Editions (June 15, 2005)

With its clear defined photos and easy to read recipes, Delicious Hong Kong Style Recipes contains everything you need to know to create over 30 delicious and authentic Hong Kong dishes. This cookbook contains...

The Food of Morocco: Authentic Recipes from the North African Coast

by Fatema Hal Periplus Editions (May 15, 2002)

Stunning location photography and a fascinating introduction to the culture of Morocco makes this book the perfect companion for your adventure into Moroccan cuisine.

This beautifully crafted Moroccan cookbook...

Portland: A Food Biography

by Heather Arndt Anderson Rowman & Littlefield Publishers (November 13, 2014)

More than just food carts and microbrews, Portland has a story to tell. Its culinary history sings the song of the salmon-people, the pioneers and immigrants, each struggling to make this strange but inviting...

The Spirit of Gin

by Matt Teacher & Arrigo Cipriani Cider Mill Press (November 11, 2014)

The ultimate guide to today’s exciting gin revival with a nod to the spirit’s rich history, featuring a comprehensive review of gin distilleries, ingredients and accoutrements, distilling methods, cocktail...

A Curious History of Food and Drink

by Ian Crofton Quercus (October 07, 2014)

Ever wondered where noodles came from? How Worcester Sauce was invented? Or even who the "Cucumber King of Burma" was? Beginning with the hippo soup eaten in Africa in 6000 BC, through to the dangerous blowfish...

Life Is a Banquet

by Edward Blom Skyhorse (November 04, 2014)

Swedish television personality and food historian Edward Blom is a cook with a big personality and a big passion. This to his culinary kingdom! Blom's expertise lies in the cultural history of food, and in Life...

Food on the Rails: The Golden Era of Railroad Dining

by Jeri Quinzio Rowman & Littlefield Publishers (October 10, 2014)

Food on the Rails traces the rise and fall of food on the rails from its rocky start to its glory days to its sad demise. Looking at the foods, the service, the rail station restaurants, the menus, the dining...

Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods

by Suzanne Cope Rowman & Littlefield Publishers (October 10, 2014)

Small Batch details the history and changing social implication of artisanal foods, from the days of early American settlers to the present explosion of small-batch and artisanal food businesses. Interviewing...

Canadians at Table: Food, Fellowship, and Folklore: A Culinary History of Canada

by Dorothy Duncan Dundurn (September 15, 2011)

Canadians at Table is an introduction to the diverse culinary history of Canada. We learn about the lessons of survival of the First Nations, the foods that fuelled the fur traders, and the adaptability of the...

Note-by-Note Cooking: The Future of Food

by Hervé This & Malcolm DeBevoise Columbia University Press (October 07, 2014)

Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has...

Eating Viet Nam

by Graham Holliday Anthony Bourdain/Ecco (March 17, 2015)

A journalist and blogger takes us on a colorful and spicy gastronomic tour through Viet Nam in this entertaining, offbeat travel memoir, with a foreword by Anthony Bourdain.

 Growing up in a small town in northern...

Wild Sugar

by Susan Carol Hauser Skyhorse (August 19, 2014)

Maple syrup and maple candysunbursts on the tongue, gifts from nature. In this lyrical account, Hauser tells the story of sugaringwhy the sap can be harvested only in the Midwest, New York, New England, and...

Precious Cargo: How Foods From the Americas Changed The World

by David DeWitt Counterpoint (May 26, 2014)

Precious Cargo tells the fascinating story of how western hemisphere foods conquered the globe and saved it from not only mass starvation, but culinary as well. Focusing heavily American foods—specifically...

The Secret Financial Life of Food: From Commodities Markets to Supermarkets

by Kara Newman Columbia University Press (November 06, 2012)

One morning while reading Barron’s, Kara Newman took note of a casual bit of advice offered by famed commodities trader Jim Rogers. “Buy breakfast,” he told investors, referring to the increasing value...

Brunch: A History

by Farha Ternikar Rowman & Littlefield Publishers (July 10, 2014)

Brunch is the decadent meal of the week; a mix of the savory and salty, sweet and indulgent. Not exclusively an American phenomenon, brunch is also shared in South Asia, the Middle East, and parts of Europe....

Gastropolis: Food and New York City

by Jonathan Deutsch, Annie Hauck-Lawson & Michael Lomonaco Columbia University Press (December 01, 2008)

An irresistible sampling of the city's rich food heritage, Gastropolis explores the personal and historical relationship between New Yorkers and food. Beginning with the origins of New York's fusion cuisine,...

Jam Today Too: The Revolution Will Not Be Catered

by Tod Davies Exterminating Angel Press (May 05, 2014)

Today the kitchen, tomorrow the world!

The Wisdom of the Chinese Kitchen

by Grace Young & Alan Richardson Simon & Schuster (July 01, 2014)

The Wisdom of the Chinese Kitchen, with its 150 recipes culled from a lifetime of family meals and culinary instruction, is much more than a cookbook. It is a daughter's tribute -- a collection of personal memories...

The Little Red Book of Kitchen Wisdom

by Nicole Frail, Matthew Magda & Kerri Frail Skyhorse (April 01, 2014)

From Thomas Keller to Julia Childhundreds of quotes that are sure to please anyone who loves to cook, bake, drink, and eat.

As American chef and food writer James Beard once said, "Food is our common ground,...

Lunch: A History

by Megan Elias Rowman & Littlefield Publishers (February 16, 2014)

This six-continent survey of the history, customs, and representations of the midday meal explains

  • who eats what for lunch;
  • where and when they eat it;
  • and what it means in the larger cultural context.

The first...

Away from the Kitchen: Untold Stories, Private Menus, Guarded Recipes, and Insider Tips

by Dawn Blume Hawkes She Writes Press (April 02, 2014)

Selected chefs from across the nation talk about their creative endeavors and passions-both inside and outside the kitchen-and offer up cherished personal breakfast, lunch, dinner, and dessert menus, many of...

Turning the Tables: An Insider's Guide to Eating Out

by Steven A. Shaw HarperCollins e-books (February 22, 2011)

Award-winning food critic Steven A. Shaw (a.k.a. "The Fat Guy") can get a last-minute dinner reservation at the most popular hot spot in town. He knows how that flawless piece of fish reached your plate. He...

Seasons Among the Vines, New Edition:  Life Lessons from the California Wine Country and Paris 

by Paula Moulton She Writes Press (October 29, 2013)

In this second edition of Seasons Among the Vines, Moulton details the adventures that ensue when she leaves her home in Sonoma to face the unknown in France. In Paris, she has not only the struggles of living...

Balinese Food: The Traditional Cuisine & Food Culture of Bali

by Vivienne Kruger Tuttle Publishing (April 22, 2014)

Explore the exotic world of Balinese cooking—a cuisine dedicated to the gods and fueled by an aromatic array of fresh tropical island spices and ingredients!

In Balinese Food: The Traditional Cuisine & Food...

Revolutionary Cooking

by Virginia T. Elverson, Mary Ann McLanahan & Betty T. Duson Skyhorse (January 02, 2014)

Ranging from the simple to the sumptuous, here are over 200 recipes for modern Americans inspired by dishes and beverages the authors discovered in cookbooks, family journals, and notebooks of 150 to 250 years...

Charlemagne's Tablecloth

by Nichola Fletcher St. Martin's Press (February 03, 2014)

Feasts, banquets, and grand dinners have always played a vital role in our lives. They oil the wheels of diplomacy, smooth the paths of the ambitious, and spread joy at family celebrations. They lift the spirits,...

Food and Drink: A Book of Quotations

by Susan L. Rattiner Dover Publications (August 22, 2012)

Scores of humorous, frequently incisive remarks by famous writers, humorists, and celebrities, including W. K. Chesterton, W. C. Fields, Julia Child, Marilyn Monroe, George Bernard Shaw, Robert Morley, and many...

The Land of the Five Flavors: A Cultural History of Chinese Cuisine

by Thomas O. Höllmann & Karen Margolis Columbia University Press (November 26, 2013)

World-renowned sinologist Thomas O. Höllmann tracks the growth of Chinese food culture from the earliest burial rituals to today’s Western fast food restaurants, detailing the cuisine’s geographical variations...

Daniel: My French Cuisine

by Daniel Boulud, Sylvie Bigar & Bill Buford Grand Central Life & Style (October 15, 2013)

Daniel Boulud, one of America's most respected and successful chefs, delivers a definitive, yet personalcookbook on his love of French food.

From coming of age as a young chef to adapting French cuisine to American...

Cheese and Culture: A History of Cheese and its Place in Western Civilization

by Paul Kindstedt Chelsea Green Publishing (April 01, 2012)

Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology,...

Chasing Chiles: Hot Spots along the Pepper Trail

by Gary Paul Nabhan, Kraig Kraft & Kurt Michael Friese Chelsea Green Publishing (March 16, 2011)

Chasing Chiles looks at both the future of place-based foods and the effects of climate change on agriculture through the lens of the chile pepper-from the farmers who cultivate this iconic crop to the cuisines...

Cheesemonger: A Life on the Wedge

by Gordon Edgar Chelsea Green Publishing (January 21, 2010)

Witty and irreverent, informative and provocative, Cheesemonger: A Life on the Wedge is the highly readable story of Gordon Edgar's unlikely career as a cheesemonger at San Francisco's worker-owned Rainbow Grocery...

In Late Winter We Ate Pears: A Year of Hunger and Love

by Caleb Barber, Deirdre Heekin & Rowan Jacobsen Chelsea Green Publishing (June 02, 2009)

More than a cookbook, In Late Winter We Ate Pears is a love affair with a culture and a way of life. In vignettes taken from their year in Italy, husband and wife Caleb Barber and Deirdre Heekin offer glimpses...

Near a Thousand Tables

by Felipe Fernandez-Armesto Free Press (June 04, 2002)

In Near a Thousand Tables, acclaimed food historian Felipe Fernández-Armesto tells the fascinating story of food as cultural as well as culinary history -- a window on the history of mankind.

In this "appetizingly...

The Summer of My Greek Taverna

by Tom Stone Simon & Schuster (June 25, 2002)

Tom Stone went to Greece one summer to write a novel -- and stayed twenty-two years. On Patmos, the tiny island where St. John received the apocalyptic visions recorded in the Book of Revelations, he fell in...

Cookin' with Coolio

by Coolio Atria Books (November 17, 2009)

There’s only one thing that Coolio’s been doing longer than rapping: cooking. His recipes are built around solid comfort foods with a healthy twist that don’t break the bank. You can’t find fusions like...

New York City: A Food Biography

by Andrew F. Smith Rowman & Littlefield Publishers (November 26, 2013)

New York City’s first food biography showcases the vibrancy, innovation, diversity, and taste of this most-celebrated American metropolis.

Recipes from an Edwardian Country House

by Jane Fearnley-Whittingstall Atria Books/Marble Arch Press (November 12, 2013)

A nostalgic culinary pilgrimage, rediscovering the sort of classic, robust, wholesome food that would have emerged from the kitchen of an Edwardian country house like Downton Abbey.

In this sumptuous cookbook,...

The Way We Ate

by Noah Fecks & Paul Wagtouicz Atria Books (October 29, 2013)

From the food photographers and creators of the popular blog The Way We Ate comes a lavishly illustrated journey through the rich culinary tradition of the last American century, with 100 recipes from the nation's...

Tasting Home: Coming of Age in the Kitchen

by Judith Newton She Writes Press (March 01, 2013)

Organized by decade and by the cookbooks that shaped her life, Tasting Home is the history of Judith Newton's emotional education-including her marriage to a gay man-and an exploration of the ways that cooking...

My Usual Table

by Colman Andrews Ecco (March 18, 2014)

My Usual Table is a love letter to the great restaurants that have changed the way we eat—from Trader Vic’s to Chez Panisse and Spago to elBulli—and a vivid memoir of a life lived in food, from a founding...


by Samira Kawash Farrar, Straus and Giroux (October 14, 2013)

For most Americans, candy is an uneasy pleasure, eaten with side helpings of guilt and worry. Yet candy accounts for only 6 percent of the added sugar in the American diet. And at least it's honest about what...

Talking with My Mouth Full: My Life as a Professional Eater

by Gail Simmons Hachette Books (February 21, 2012)

When Top Chef judge Gail Simmons first graduated from college, she felt hopelessly lost. All her friends were going to graduate school, business school, law school . . . but what was she going to do? Fortunately,...

A History of Food in 100 Recipes

by William Sitwell Little, Brown and Company (June 18, 2013)

A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine.

We all love to eat, and most people have a favorite ingredient or dish. But how many of us know...

Shaken and Stirred

by William L. Hamilton HarperCollins (March 17, 2009)

William L. Hamilton loves a good gimlet. Rose's and lime. Straight up. Perfectly iced. Make the glass pretty too. "It ruined my reputation for thinking before I speak," he writes of that love. "I accept the...

Breakfast: A History

by Heather Arndt Anderson AltaMira Press (May 10, 2013)

From corn flakes to pancakes, Breakfast: A History explores this “most important meal of the day” as a social and gastronomic phenomenon. It explains how and why the meal emerged, what is eaten commonly...

Homestyle Thai Cooking

by Chat Mingkwan Periplus Editions (January 08, 2013)

A collection of delectable Thai dishes# from delicious Crispy Shrimp Cakes to flavorful Shredded Chicken Salad and Stir-fried Beef with Basil, this book will

delight all Thai food lovers.


by Sarah Elton HarperCollins Publishers (July 06, 2010)

Strawberries in January, fresh tomatoes year-round and New Zealand lamb at all times -- these well-travelled foods have a carbon footprint the size of an SUV. But there is a burgeoning local food movement taking...

Pepper: A History of the World's Most Influential Spice

by Marjorie Shaffer Thomas Dunne Books (April 01, 2013)

Filled with anecdotes and fascinating information, "a spicy read indeed." (Mark Pendergrast, author of Uncommon Grounds: The History of Coffee and How it Transformed the World)

The perfect companion to Mark Kurlansky's...

Creamy and Crunchy: An Informal History of Peanut Butter, the All-American Food

by Jon Krampner Columbia University Press (November 20, 2012)

More than Mom’s apple pie, peanut butter is the all-American food. With its rich, roasted-peanut aroma and flavor; caramel hue; and gooey, consoling texture, peanut butter is an enduring favorite, found in...