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100 Million Years of Food

by Stephen Le

A fascinating tour through the evolution of the human diet, and how we can improve our health by understanding our complicated history with food.

There are few areas of modern life that are burdened by as much...


Eat My Words

by Janet Theophano

Some people think that a cookbook is just a collection of recipes for dishes that feed the body. In Eat My Words: Reading Women's Lives through the Cookbooks They Wrote, Janet Theophano shows that cookbooks...


Tandoori Chicken in Delhi: Partition and the Creation of Indian Food

by Madhur Jaffrey

A Vintage Shorts Travel Selection

 

Before she was a seven-time James Beard Award-winning cookbook author, or a Berlinale star, Madhur Jaffrey was a little girl growing up in an India in transition. In this...


The Art of Cookery Made Plain and Easy: The Revolutionary 1805 Classic

by Hannah Glasse

Revised and republished many times since its 1747 debut, this cookbook was a bestseller in England and the United States for more than 100 years. George Washington and Thomas Jefferson owned copies, and Benjamin...


Dangerous Digestion: The Politics of American Dietary Advice

by E. Melanie DuPuis

Throughout American history, ingestion (eating) has functioned as a metaphor for interpreting and imagining this society and its political systems. Discussions of American freedom itself are pervaded with ingestive...


In Winter's Kitchen

by Beth Dooley

The explosive growth of the local food movement is hardly news: Michael Pollan’s books sell millions and the spread of farm-to-table restaurants is practically viral. But calls for a “food revolution” come...


Dinner at Home: 140 Recipes to Enjoy with Family and Friends

by JeanMarie Brownson

JeanMarie Brownson has long been a beloved chef and food writer, from her time as the Chicago Tribune’s test kitchen director and associate food editor to her ongoing professional partnership with the iconic...


Bread, Wine, Chocolate

by Preeti Simran Sethi & Simran Sethi

Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up...


A Natural History of Wine

by Ian Tattersall, Rob DeSalle & Patricia J. Wynne

An excellent bottle of wine can be the spark that inspires a brainstorming session. Such was the case for Ian Tattersall and Rob DeSalle, scientists who frequently collaborate on book and museum exhibition projects....


Tea and Tea Drinking

by Arthur Reade

The question of the influence of tea, as well as that of alcohol and tobacco, has occupied the attention of the author for some time. Apart from its physiological aspect, the subject of tea-drinking is extremely...


Tea Time: Delicious Recipes, Fascinating Facts, Secrets of Tea Preparation, and More

by Francis Amalfi

Tea is a plant with many beneficial qualities for one’s health and spirit. In fact, the long life span of people in China has been associated with the population’s regular intake of green tea.

Healthier than...


Best Food Writing 2015

by Holly Hughes

The sixteenth edition of the classic food writing anthology that serves up "a menu of delicious food, colorful characters, and tales of strange and wonderful food adventures" (Booklist) each year.


Oyster: A Gastronomic History (with Recipes)

by Drew Smith

Drew Smith's Oyster: A Gastronomic History offers readers a global view of the oyster, tracing its role in cooking, art, literature, and politics from the dawn of time to the present day. Oysters have inspired...


The People's Place: Soul Food Restaurants and Reminiscences from the Civil Rights Era to Today

by Dave Hoekstra, Chaka Khan & Paul Natkin

Celebrated former Chicago Sun-Times columnist Dave Hoekstra unearths stories as he travels, tastes, and talks his way through 20 of America’s soul food restaurants

 

Dr. Martin Luther King Jr. loved the fried...


Cheddar: A Journey to the Heart of America's Most Iconic Cheese

by Gordon Edgar

And what it can tell us about our history, cultural identity, and food politics

One of the oldest, most ubiquitous, and beloved cheeses in the world, the history of cheddar is a fascinating one. Over the years...


The Mad Feast: An Ecstatic Tour through America's Food: An Ecstatic Tour through America's Food

by Matthew Gavin Frank

A richly illustrated culinary tour of the United States through fifty signature dishes, and a radical exploration of our gastronomic heritage. Following his critically acclaimed Preparing the Ghost, renowned...


Red Velvet Underground: A Rock Memoir, with Recipes

by Freda Love Smith

Part memoir, part cookbook, and all rock and roll, Red Velvet Underground tells the story of how musician Freda Love Smith's indie-rock past grew into her family- and food-centric present.

Smith, born in Nashville...


American Wine: A Coming-of-Age Story

by Tom Acitelli

The story of how the United States came to dominate fine wine

 

In 1976, the bicentennial year of American Independence, the nation’s wine was an international afterthought—stylistically and commercially....


True Taste: The Seven Essential Wine Words

by Matt Kramer

There's a world of words to describe wine, but only seven you need to know to understand it.

 

Wine is one of the most written about beverages in our history, with dictionaries dedicated solely to the words...


The Good Cook's Book of Salt and Pepper: Achieving Seasoned Delight, with more than 150 recipes

by Michele Anna Jordan & Liza Gershman

“It amazes me that so little has been written about the two foods we eat most often. Here is a book that tells us about these two ingredients—one essential to life, the other the flavor of almost everything...