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Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Memoir, Recipes, and More

by Dianne Jacob

The third edition of the soup-to-nuts guide, revised and updated with more information on blogging and social media and a new chapter on how to really make money from food writing


Behind the Bottle: The Rise of Long Island Wine

by Eileen Duff

Profiling owners, winemakers, and personalities from around the country and the world, Behind the Bottle is a fun and intriguing look at the people who have made Long Island into one of the hottest wine regions...


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...


Medieval Tastes: Food, Cooking, and the Table

by Massimo Montanari & Beth Archer Brombert

In his new, must-read history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes—both culinary and cultural—from raw materials to market and their reflections in today’s...


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...


The WI Cookbook

by Mary Gwynn

As the Women's Institute turns 100, this beautifully packaged book, curated by food journalist Mary Gwynn, brings together the 100 best loved members' recipes nationwide. Organised decade by decade, and setting...


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...


Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China

by Fuchsia Dunlop

“Destined, I think, to become a classic of travel writing.”—Paul Levy, The Observer After fifteen years spent exploring China and its food, Fuchsia Dunlop finds herself in an English kitchen, deciding...


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.