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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...


The Secret Financial Life of Food: From Commodities Markets to Supermarkets

by Kara Newman

One morning while reading Barron’s, Kara Newman took note of a casual bit of advice offered by famed commodities trader Jim Rogers. “Buy breakfast,” he told investors, referring to the increasing value...


Gastropolis: Food and New York City

by Annie Hauck-Lawson & Jonathan Deutsch

An irresistible sampling of the city's rich food heritage, Gastropolis explores the personal and historical relationship between New Yorkers and food. Beginning with the origins of New York's fusion cuisine,...


The Land of the Five Flavors: A Cultural History of Chinese Cuisine

by Thomas O. Höllmann & Karen Margolis

World-renowned sinologist Thomas O. Höllmann tracks the growth of Chinese food culture from the earliest burial rituals to today’s Western fast food restaurants, detailing the cuisine’s geographical variations...


Creamy and Crunchy: An Informal History of Peanut Butter, the All-American Food

by Jon Krampner

More than Mom’s apple pie, peanut butter is the all-American food. With its rich, roasted-peanut aroma and flavor; caramel hue; and gooey, consoling texture, peanut butter is an enduring favorite, found in...


Let the Meatballs Rest: And Other Stories about Food and Culture

by Massimo Montanari & Beth A. Brombert

Known for his entertaining investigations into culinary practice, Massimo Montanari turns his hungry eye to the phenomenon of food culture, food lore, cooking methods, and eating habits throughout history. An...


Italian Cuisine: A Cultural History

by Alberto Capatti, Massimo Montanari & Aine O'Healy

This magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Thematically organized and beautifully illustrated, Italian Cuisine is a...


Molecular Gastronomy: Exploring the Science of Flavor

by Hervé This & Malcolm DeBevoise

Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire,...


Hog and Hominy: Soul Food from Africa to America

by Frederick Opie

Frederick Douglass Opie deconstructs and compares the foodways of people of African descent throughout the Americas, interprets the health legacies of black culinary traditions, and explains the concept of soul...


Salt: Grain of Life

by Pierre Laszlo & Mary Mader

From proverbs to technical arguments, from anecdotes to examples of folklore, chemist and philosopher Pierre Laszlo takes us through the kingdom of "white gold." With "enthusiasm and freshness" ( Le Monde) he...


The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

by Cesar Vega, Job Ubbink & Erik van der Linden

Eating is a multisensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy and a new frontier in the possibilities...


French Gastronomy: The History and Geography of a Passion

by Jean-Robert Pitte & Jody Gladding

Why did the passion for food -- gastronomy -- originate in France? The key, it turns out, is France itself. In its climate, diversity of soils, abundant resources, and varied topography lie the roots of France's...


Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe

by Giovanni Rebora & Albert Sonnenfeld

The Renaissance and the age of discovery introduced Europeans to exotic cultures, mores, manners, and ideas. That kitchen revolution led to the development of new utensils and table manners. Rebora discusses...


Slow Food: The Case for Taste

by Carlo Petrini, William McCuaig & Alice Waters

Slow Food is poised to revolutionize the way Americans shop for groceries, prepare and consume their meals, and think about food. The book not only recalls the origins, first steps, and international expansion...


Pomodoro!: A History of the Tomato in Italy

by David Gentilcore

More than just the beloved base ingredient of so many of our favorite dishes, the tomato has generated both profound riches and controversy in its farming, processing, exchange, and consumption. It is a crop...


Eating History: Thirty Turning Points in the Making of American Cuisine

by Andrew F Smith

Food expert and celebrated food historian Andrew F. Smith recounts& mdash;in delicious detail& mdash;the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate,...