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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....


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...


The American Plate: A Culinary History in 100 Bites

by Libby H O'Connell

"Like many miniencyclopedias, this one is studded with often intriguing facts."-Kirkus

From the chief historian at HISTORY® comes a rich chronicle of the evolution of American cuisine and culture, from before...


Note-by-Note Cooking: The Future of Food

by Hervé|DeBevoise, Malcolm This

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...


Making Craft Beer at Home

by Gretchen Schmidhausler

Craft beer has in recent years seen an unprecdented surge in popularity across the United States and Canada. Tired of mass-production beers, drinkers have gravitated toward hand-crafted, small-batch and often...


The Land Where Lemons Grow: The Story of Italy and Its Citrus Fruit

by Helena Attlee

A unique culinary adventure through Italian history

The Land Where Lemons Grow is the sweeping story of Italy's cultural history told through the history of its citrus crops. From the early migration of citrus...


The Search for Good Wine: From the Founding Fathers to the Modern Table

by John Hailman

One hundred amusing, practical essays on how to enjoy and afford good wines by the author of Thomas Jefferson on Wine


Eat: The Little Book of Fast Food

by Nigel Slater

Britain's foremost food writer returns with a deliciously simple collection of over 600 ideas for satisfying meals that are quick and easy to get to the table.

In this little book of fast food, Britain's foremost...


The Language of Food: A Linguist Reads the Menu

by Dan Jurafsky

Stanford University linguist and MacArthur Fellow Dan Jurafsky dives into the hidden history of food. Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on...


In Search of the Perfect Loaf: A Home Baker's Odyssey

by Samuel Fromartz

NAMED ONE OF THE BEST FOOD BOOKS OF 2014 BY THE ATLANTIC AND NATIONAL GEOGRAPHIC

"If you love great bread, you will love this book! From Paris, to Berlin, to Marienthal, Kansas, we follow Sam on his quest as...


French Roots: Two Cooks, Two Countries, and the Beautiful Food Along the Way

by Denise Lurton MoullÉ, Jean-Pierre MoullÉ & Patricia Unterman

A narratively rich cookbook of French and Californian recipes from longtime Chez Panisse executive chef Jean-Pierre Moulle and his wife, Denise Moulle.

 Jean-Pierre and Denise Moullé met on a street corner...