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The World on a Plate: 40 Cuisines, 100 Recipes, and the Stories Behind Them

by Mina Holland

Eat your way around the world without leaving your home in this mouthwatering cultural history of 100 classic dishes.

Best Culinary Travel Book (U.K.), Gourmand World Cookbook Awards

Finalist for the Fortnum &...


New York in a Dozen Dishes

by Robert Sietsema

In thirteen essays (a baker's dozen) covering distinctive dishes from a cross-section of New York City's cultural makeup, veteran food journalist Robert Sietsema explores how foods from around the world arrived,...


Bourbon Empire: The Past and Future of America's Whiskey

by Reid Mitenbuler

How bourbon came to be, and why it’s experiencing such a revival today

 

Unraveling the many myths and misconceptions surrounding America’s most iconic spirit, Bourbon Empire traces a history that spans frontier...


Biscuits: Sweet and Savory Southern Recipes for the All-American Kitchen

by Jackie Garvin

From the kitchens of our grandmothers to present-day biscuit-only shops, this sweet and savory food has come a long way in American culture.

More than four hundred years ago, explorers of the New World carried...


Lesser Beasts: A Snout-to-Tail History of the Humble Pig

by Mark Essig

Unlike other barnyard animals, which pull plows, give eggs or milk, or grow wool, a pig produces only one thing: meat. Incredibly efficient at converting almost any organic matter into nourishing, delectable...


Front of the House: Restaurant Manners, Misbehaviors & Secrets

by Jeff Benjamin

In the bestselling tradition of Restaurant Man and Setting the Table, Front of the House is a revealing and wryly humorous behind-the-scenes look at the gracious art of great restaurant service.

 

Great restaurant...


Compromise Cake: Lessons Learned from My Mother's Recipe Box

by Nancy Spiller

After her mother's death in 2007, Nancy Spiller discovered her mother's teaching credential buried in a recipe box. Her mother had taught for only one year before marrying and having four children. Spiller realized...


Eat Local for Less: The Ultimate Guide to Opting Out of Our Broken Industrial Food System

by Julie Castillo

Featuring down-to-earth advice on finding, buying, growing, and preparing great food from local sources, this important resource shows readers how to bring what’s on their plates in line with what’s in their...


Scotch

by Ted Bruning

Scotland today has more than 100 distilleries ranging from vast factories to artisanal workshops, and more than half of them welcome tourists.Scotch whisky is the world’s favourite spirit, with established...


Eating Viet Nam

by Graham Holliday

A journalist takes us on a colorful and spicy gastronomic tour through Viêt Nam in this entertaining, offbeat travel memoir

Growing up in a small town in central England, Graham Holliday wasn't keen on travel....


Bully Beef and Biscuits: Food in the Great War

by John Hartley

Napoleon Bonaparte is often credited with saying that 'an army marches on its stomach'. A hundred years after his time, the soldiers of the Great War would do little marching. Instead, they would fight their...


Life From Scratch: A Memoir of Food, Family, and Forgiveness

by Sasha Martin

It was a culinary journey like no other: Over the course of 195 weeks, food writer and blogger Sasha Martin set out to cook—and eat—a meal from every country in the world. As cooking unlocked the memories...


Bon Appetempt: A Coming-of-Age Story (with Recipes!)

by Amelia Morris

When Amelia Morris saw a towering, beautiful chocolate cake in Bon Appétit and took the recipe home to recreate it for a Christmas day brunch she was hosting, it resulted in a terrible (but tasty) mess that...


Mom and Me in the Kitchen: Memories Of Our Mothers' Kitchen

by Phyllis Pellman Good

          So what do you remember about your kitchen as you were growing up? What all went on there besides cooking and dishwashing? Did your mom preside—and how did you know it was her domain?          ...


The Modern Savage

by James McWilliams

Just Food author James McWilliams's exploration of the "compassionate carnivore" movement and the paradox of humanity's relationship with animals.

In the last four decades, food reformers have revealed the ecological...


Classic Jamaican Cooking: Traditional Recipes and Herbal Remedies

by Caroline Sullivan, Mary Stubberfield & Cristine Mackie

The first ever Caribbean cookbook, published in 1893 and still used today, brings Jamaican cooking alive with more than 200 recipes.


Foodways and Daily Life in Medieval Anatolia: A New Social History

by Nicolas Trépanier

Byzantine rule over Anatolia ended in the eleventh century, leaving the population and its Turkish rulers to build social and economic institutions throughout the region. The emerging Anatolian society comprised...


The History of Salt

by Evan Martlett Boddy

HOW frequently it happens that those natural productions with which we are to a certain extent superficially familiar, are to a great many not only uninteresting, but are regarded as subjects more or less beneath...


Best Food Writing 2014

by Holly Hughes

The fifteenth annual edition of this classic food writing anthology—the book that will “delight anyone who enjoys the pleasures of a good read and a good meal” ( Library Journal, starred review)—with more...


A Curious History of Food and Drink

by Ian Crofton

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...