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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

"If you love great bread, you will love this book! From Paris, to Berlin, to Marienthal, Kansas, we follow Sam on his quest as he shares his love for bread and the 'baking secrets' he learned along the way."...


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...


Wild Sugar: The Pleasures of Making Maple Syrup

by Susan Carol Hauser

Maple syrup and maple candy—sunbursts on the tongue, gifts from nature. In this lyrical account, Hauser tells the story of sugaring—why the sap can be harvested only in the Midwest, New York, New England,...


The Chef Says: Quotes, Quips and Words of Wisdom

by Nach Waxman & Matt Sartwell

Compelling quotations from 150 chefs—including James Beard, Julia Child, Gordon Ramsay, April Bloomfield—to inspire and delight professional chefs, foodies, and anyone who's ever resolved a crisis by adding...


The Culinary Imagination: From Myth to Modernity

by Sandra M. Gilbert

From the recipe novel to the celebrity chef, renowned scholar Sandra M. Gilbert explores the poetics and politics of food. In this stunning and important work, the prominent critic, poet, and memoirist Sandra...


The Call of the Farm: An Unexpected Year of Getting Dirty, Home Cooking, and Finding Myself

by Rochelle Bilow

A tantalizing memoir of the author's love affair with farming, food, and a freckle-faced farmer-and her journey of self-discovery along the way.

Rochelle, a classically trained cook and devoted foodie, was nursing...


Our Founding Foods

by Jane Tennant

American cuisine has absorbed the best and brightest of every culture world wide, and it all began in the early cookbooks of the eighteenth century.

Martha Washington, for instance, our first First Lady, was...


The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing

by Grace Young & Alan Richardson

The Wisdom of the Chinese Kitchen, with its 150 recipes culled from a lifetime of family meals and culinary instruction, is much more than a cookbook. It is a daughter's tribute -- a collection of personal memories...


Vodka: How a Colorless, Odorless, Flavorless Spirit Conquered America

by Victorino Matus

Vodka began as rotgut medicine in Medieval Russia, but this neutral grain alcohol has become our uncontested king of spirits, with over 1,000 brands fighting for market share. But it wasn’t always thus. For...


The Perfect Keg: Sowing, Scything, Malting and Brewing My Way to the Best-Ever Pint of Beer

by Ian Coutts

The perfect keg. Filled with perfect beer. A symphony of flavors in the mouth. The right blend of sweet and bitter. The fluid in that keg represents a year’s work. Actually brewing it took a few weeks. But...


The Dessert Book

by Duncan Hines, Louis Hatchett & Michael Stern

Kentucky native and national tastemaker Duncan Hines (1880--1959) published his first cookbook, Adventures in Good Cooking, in 1939 at the age of 59. This best-selling collection featured recipes from select...


Adventures in Good Cooking

by Duncan Hines, Louis Hatchett & Michael Stern

Kentucky native and national tastemaker Duncan Hines (1880--1959) published his first cookbook, Adventures in Good Cooking, in 1939 at the age of fifty-nine. This best-selling collection featured recipes from...


Duncan Hines: How a Traveling Salesman Became the Most Trusted Name in Food

by Louis Hatchett & Michael Stern

Duncan Hines (1880--1959) may be best known for the cake mixes, baked goods, and bread products that bear his name, but most people forget that he was a real person and not just a fictitious figure invented...


Precious Cargo: How Foods From the Americas Changed The World

by David DeWitt

Precious Cargo tells the fascinating story of how western hemisphere foods conquered the globe and saved it from not only mass starvation, but culinary as well. Focusing heavily American foods—specifically...


Jam Today Too: The Revolution Will Not Be Catered

by Tod Davies

Today the kitchen, tomorrow the world!


Olive Odyssey: Searching for the Secrets of the Fruit That Seduced the World

by Julie Angus

When Julie Angus visits her relatives in Syria, where they continue a centuries-old tradition of making olive oil, she understands that the olive is at the very core of who they are. Her curiosity piqued, she...


Breadlines Knee-Deep in Wheat: Food Assistance in the Great Depression

by Janet Poppendieck

At no time during the Great Depression was the contradiction between agriculture surplus and widespread hunger more wrenchingly graphic than in the government's attempt to raise pork prices through the mass...