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Primo - Pasta Recipes

by Sergio Guzzardi

The legend says that the Chinese have invented the pasta, and that it arrived in Italy thanks to Marco Polo, who tasted over there for the first time the noodles. But it is, indeed a legend: The pasta is Italian....


Making Craft Beer at Home

by Gretchen Schmidhausler

Craft beer has in recent years seen an unprecdented surge in popularity across the United States and Canada. Tired of mass-production beers, drinkers have gravitated toward hand-crafted, small-batch and often...


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


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

by Rochelle Bilow

Rochelle Bilow, a classically trained cook and aspiring food writer, was nursing a broken heart and frustrated with her yet-to-take-off career when she set out to write a short profile of a small, sustainable...


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...


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...


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."...


Death by Pad Thai: And Other Unforgettable Meals

by Douglas Bauer

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...


52 Loaves: One Man's Relentless Pursuit of Truth, Meaning, and a Perfect Crust

by William Alexander

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),...


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,...


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...


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 Secret Financial Life of Food: From Commodities Markets to Supermarkets

by Kara Newman

One morning while reading Barron’s magazine, 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 value of...


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!