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Greg Atkinson's In Season: Culinary Adventures of a Pacific Northwest Chef

by Greg Atkinson & Charity Burggraaf

Before revitalizing the menu at Canlis restaurant, Seattle chef Greg Atkinson learned an appreciation for local ingredients and gratifying meals on lovely San Juan Island, WA. In this reissued book of essays...


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,...


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 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...


Jam Today Too: The Revolution Will Not Be Catered

by Tod Davies

Today the kitchen, tomorrow the world!


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...


Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat

by Deborah Krasner & Senator Bernie Sanders

Good Meat is a comprehensive guide to sourcing and enjoying sustainable meat. With the rising popularity of the locavore and organic food movements--and the terms "grass fed" and "free range" commonly seen on...


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...


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 Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them

by Susan Allport

A nutritional whodunit that takes readers from Greenland to Africa to Israel, The Queen of Fats gives a fascinating account of how we have become deficient in a nutrient that is essential for good health: the...


Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Mea

by Margaret Visser

A staple of the food-writing genre that prefigured the current locavore and foodist movements by almost two decades, Margaret Visser’s Much Depends on Dinner is a delightful and intelligent history of the...


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...


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...


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...


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...


Matza Lazar Recipes--Everything and More

by Kristina Dawn Lazar & Theda Mary Lazar

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...


My Paris Kitchen: Recipes and Stories

by David Lebovitz

A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way modern Parisians eat today and featuring lush photography taken around Paris...


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...