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Periplus Mini Cookbooks: Delicious Hong Kong Style Recipes

by Cecilia Au-Yang

With its clear defined photos and easy to read recipes, Delicious Hong Kong Style Recipes contains everything you need to know to create over 30 delicious and authentic Hong Kong dishes. This cookbook contains...


The Food of Morocco: Authentic Recipes from the North African Coast

by Fatema Hal

Stunning location photography and a fascinating introduction to the culture of Morocco makes this book the perfect companion for your adventure into Moroccan cuisine.

This beautifully crafted Moroccan cookbook...


Portland: A Food Biography

by Heather Arndt Anderson

More than just food carts and microbrews, Portland has a story to tell. Its culinary history sings the song of the salmon-people, the pioneers and immigrants, each struggling to make this strange but inviting...


Food on the Rails: The Golden Era of Railroad Dining

by Jeri Quinzio

Food on the Rails traces the rise and fall of food on the rails from its rocky start to its glory days to its sad demise. Looking at the foods, the service, the rail station restaurants, the menus, the dining...


Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods

by Suzanne Cope

Small Batch details the history and changing social implication of artisanal foods, from the days of early American settlers to the present explosion of small-batch and artisanal food businesses. Interviewing...


Canadians at Table: Food, Fellowship, and Folklore: A Culinary History of Canada

by Dorothy Duncan

Canadians at Table is an introduction to the diverse culinary history of Canada. We learn about the lessons of survival of the First Nations, the foods that fuelled the fur traders, and the adaptability of the...


Eating Viet Nam

by Graham Holliday

A journalist and blogger takes us on a colorful and spicy gastronomic tour through Viet Nam in this entertaining, offbeat travel memoir, with a foreword by Anthony Bourdain.

 Growing up in a small town in northern...


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...


Brunch: A History

by Farha Ternikar

Brunch is the decadent meal of the week; a mix of the savory and salty, sweet and indulgent. Not exclusively an American phenomenon, brunch is also shared in South Asia, the Middle East, and parts of Europe....


Jam Today Too: The Revolution Will Not Be Catered

by Tod Davies

Today the kitchen, tomorrow the world!


Lunch: A History

by Megan Elias

This six-continent survey of the history, customs, and representations of the midday meal explains

  • who eats what for lunch;
  • where and when they eat it;
  • and what it means in the larger cultural context.

The first...


Away from the Kitchen: Untold Stories, Private Menus, Guarded Recipes, and Insider Tips

by Dawn Blume Hawkes

Selected chefs from across the nation talk about their creative endeavors and passions-both inside and outside the kitchen-and offer up cherished personal breakfast, lunch, dinner, and dessert menus, many of...


Turning the Tables: An Insider's Guide to Eating Out

by Steven A. Shaw

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...


Seasons Among the Vines, New Edition:  Life Lessons from the California Wine Country and Paris 

by Paula Moulton

In this second edition of Seasons Among the Vines, Moulton details the adventures that ensue when she leaves her home in Sonoma to face the unknown in France. In Paris, she has not only the struggles of living...


Balinese Food: The Traditional Cuisine & Food Culture of Bali

by Vivienne Kruger

Explore the exotic world of Balinese cooking—a cuisine dedicated to the gods and fueled by an aromatic array of fresh tropical island spices and ingredients!

In Balinese Food: The Traditional Cuisine & Food...


Charlemagne's Tablecloth

by Nichola Fletcher

Feasts, banquets, and grand dinners have always played a vital role in our lives. They oil the wheels of diplomacy, smooth the paths of the ambitious, and spread joy at family celebrations. They lift the spirits,...


Food and Drink: A Book of Quotations

by Susan L. Rattiner

Scores of humorous, frequently incisive remarks by famous writers, humorists, and celebrities, including W. K. Chesterton, W. C. Fields, Julia Child, Marilyn Monroe, George Bernard Shaw, Robert Morley, and many...


Cheese and Culture: A History of Cheese and its Place in Western Civilization

by Paul Kindstedt

Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology,...


Chasing Chiles: Hot Spots along the Pepper Trail

by Gary Paul Nabhan, Kraig Kraft & Kurt Michael Friese

Chasing Chiles looks at both the future of place-based foods and the effects of climate change on agriculture through the lens of the chile pepper-from the farmers who cultivate this iconic crop to the cuisines...


Cheesemonger: A Life on the Wedge

by Gordon Edgar

Witty and irreverent, informative and provocative, Cheesemonger: A Life on the Wedge is the highly readable story of Gordon Edgar's unlikely career as a cheesemonger at San Francisco's worker-owned Rainbow Grocery...