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The eagerly anticipated follow-up to the author’s award-winning Bones and Fat, Odd Bits features over 100 recipes devoted to the “rest of the animal,” those under-appreciated but incredibly flavorful and...
The engrossing, often scandalous saga of one of the wealthiest, longest-lasting, and most colorful family dynasties in the history of American commerce—a cautionary tale about prosperity, profligacy, hubris,...
Lettie Teague knows wine. She has been the wine editor at Food & Wine magazine for almost a decade. The only question she is asked more than "Can you recommend a great wine for under $10?" -- great cheap white:...
Reviving the inspiring message of M. F. K. Fisher’s How to Cook a Wolf— written in 1942 during wartime shortages—An Everlasting Meal shows that cooking is the path to better eating.
Through the insightful...
The untold story of the renegade burger chain that evokes a passionate following unlike any other
In fast-food corporate America, In-N-Out Burger stands apart. Begun in a tiny shack in the shadow of World War...
Joan Nathan, the author of Jewish Cooking in America, An American Folklife Cookbook, and many other treasured cookbooks, now gives us a fabulous feast of new American recipes and the stories behind them that...
Millions of people fantasize about leaving their old lives behind, enrolling in cooking school, and training to become a chef. But for those who make the decision, the difference between the dream and reality...
In the highly anticipated follow-up to her bestselling Screen Doors & Sweet Tea, Martha Hall Foose shares recipes and stories that are even closer to her home and heart.
A Southerly Course delves deep into...
For road warriors and armchair epicures alike, the seventh edition of Roadfood is the key to finding some of the tastiest treasures in the United States. The indispensable companion for savvy travelers nationwide,...
A touching, insightful and uplifting memoir, complete with more than 40 recipes, that recounts a year in the life of a new parent learning to cook for three.
Keith Dixon’s passion was cooking. For years, he...
An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition
Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African...
Food isn’t just a gustatory pleasure; it is the stuff of life. At its best and most memorable, a meal becomes a story—and a story becomes a feast. In this collection of essays by some of the country’s...
Obsession takes many forms. Alexander, already a seasoned horticultural adept, now turns his attention to producing the ultimate loaf of bread. To achieve perfection in so simple a creation (yeast, water, flour),...
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 very first cookbook formed from a centenarian's daily diet. My greatgrandfather George is the inspiration for this book. He lived to be over one hundred years old, always claiming the secret for such long...
Award-winning food critic Steven A. Shaw (a.k.a. "The Fat Guy") can get a last-minute dinner reservation at the most popular hot spot in town. He knows how that flawless piece of fish reached your plate. He...
Rick Tramonto started as a high school dropout working at Wendy's; he became one of the hottest celebrity chefs in the world. Yet his rise to culinary success was marked with tragedy, loss, and abandonment....
The stir-fry is all things: refined, improvisational, adaptable, and inventive. It is the rare culinary practice that makes less seem like more, and by which small amounts of food feed many.
For centuries the...
In announcing that he had stopped serving the fattened livers of force-fed ducks and geese at his world-renowned restaurant, influential chef Charlie Trotter heaved a grenade into a simmering food fight, and...
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