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All about the Burger

by Sef Gonzalez & George Motz

From the curator of the Burger Museum in Miami comes this definitive history of the world's most popular sandwich. You'll learn: - the lore of the first burger - the humble beginnings of the giants in the industry...


Taste and See

by Margaret Feinberg

God is a foodie who wants to transform your supper into sacrament.

One of America's most beloved teachers and writers, Margaret Feinberg, goes on a remarkable journey to unearth God's perspective on food.

She...


Gyoza: The Ultimate Dumpling Cookbook

by Paradise Yamamoto, Debra Samuels & Kengo Ishiguro

Gyoza dumplings are the ultimate Asian comfort food. Whether eaten in an exclusive restaurant or at a humble street stall, these tasty morsels burst with flavor and are impossible to resist.

Dumplings are surprisingly...


Cortadito

by Enrique Fernandez

AN EXILE AND THE FLAVORS OF HIS NATIVE LAND

In the sprawling Cortadito, Enrique Fernández explores Cuban cuisine through memories of growing up on the pre-revolutionary island.  In his sensual journey through...


I Think Therefore I Eat

by Martin Cohen

NOTABLE AUTHOR: Cohen is a Visiting Research Fellow in Philosophy at the University of Hertfordshire (UK) as well as Editor of The Philosopher, and has written many successful books.

“SNACK READING”: The...


A Taste of Naples

by Marlena Spieler

In other places, it might seem trite or cliché to say that love is an essential component of cooking, food, and dining. But in the shadow of a still-fuming Vesuvio, the love of everyday life is palpable in...


Dinner at Buckingham Palace - Secrets & recipes from the reign of Queen Victoria to Queen Elizabeth II

by Charles Oliver

Have you ever wondered what Queen Victoria ate for breakfast? Or pondered over George V's preferences for pudding? Straight from the kitchens of Buckingham Palace, this fascinating collection offers an extraordinary...


Pigs, Pork, and Heartland Hogs

by Cynthia Clampitt

Among the first creatures to help humans attain the goal of having enough to eat was the pig, which provided not simply enough, but general abundance. Domesticated early and easily, herds grew at astonishing...


The Happy Cookbook

by Steve Doocy & Kathy Doocy

A beautiful, full-color collection of recipes and stories that celebrate comfort and inspire happiness all year round from Fox & Friends host Steve Doocy and his wife, Kathy.

Steve Doocy calls Kathy, his wife...


Look Who’s Cooking

by Jennifer Rachel Dutch

Home cooking is a multibillion-dollar industry that includes cookbooks, kitchen gadgets, high-end appliances, specialty ingredients, and more. Cooking-themed programming flourishes on television, inspiring a...


History of Tea

by Laura C. Martin

As the world's second most popular beverage after water, tea has fascinated, awakened, motivated, and calmed us for well over two thousand years. A History of Tea tells the compelling story of the rise of tea...


Here Let Us Feast

by M.F.K. Fisher & Betty Fussell

Legend of culinary writing, M.F.K. Fisher introduces readers to the gastronomical writing that most influenced her—now with a new introduction by legend in her own right, Betty Fussell, author of Eat, Live,...


The Cooking Gene

by Michael W. Twitty

2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018

A renowned culinary...


The Food and Drink of Seattle

by Judith Dern & Deborah Ashin

Offers a comprehensive exploration of Seattle’s cuisine from geographical, historical, cultural, and culinary perspectives.

From glaciers to geoducks, from the Salish Sea with swift currents sweeping wild...


Bittersweet: A Memoir

by Angus Kennedy

The world’s leading chocolate taster shares his wild ride to attain the most envied job, and explains his warning heard around the world: that we might soon run out of chocolate.

Angus Kennedy has the best...


A History of the Food of Paris

by Jim Chevallier

Paris has played a unique role in world gastronomy, influencing cooks and gourmets across the world. It has served as a focal point not only for its own cuisine, but for regional specialties from across France....


The Pie Book

by Louis P. De Gouy

From simple cherry pies to hearty mince meats, luscious custards, and elegant chiffons, master chef Louis P. De Gouy presents more than 400 tasty pie recipes. De Gouy, a founder of Gourmet magazine, is an expert...


Jim Beam Bourbon Cookbook

by Editors of Thunder Bay Press

  • Includes recipes featuring Jim Beam bourbon whiskey
  • Appetizers, main dishes, sauces, sides, desserts, and cocktails that are ideal for any occasion
  • Add a distinctive flavor to meals that will leave family and...

  • Devouring Japan

    by Nancy K. Stalker

    In recent years Japan's cuisine, or washoku, has been eclipsing that of France as the world's most desirable food. UNESCO recognized washoku as an intangible cultural treasure in 2013 and Tokyo boasts more Michelin-starred...


    The Food and Drink of Sydney

    by Heather Hunwick

    Sydney, famed for its setting and natural beauty, has fascinated from the day it was conceived as an end-of-the-world repository for British felons, to its current status as one of the world’s most appealing...