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The B.T.C. Old-Fashioned Grocery Cookbook: Recipes and Stories from a Southern Revival

by Alexe Van Beuren & Dixie Grimes

Locals go to the B.T.C. Old-Fashioned Grocery in Water Valley, Mississippi, for its Skillet Biscuits and Sausage Gravy breakfasts, made-to-order chicken salad and spicy Tex-Mex Pimiento Cheese sandwiches, and...


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

by Leah Clifford & 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...


Scars of a Chef: The Searing Story of a Top Chef Marked Forever by the Grit and Grace of Life in the Kitchen

by Lisa Jackson, Rick Tramonto & John Folse

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....


Edwardian Cooking: The Unofficial Downton Abbey Cookbook

by Larry Edwards

The PBS Masterpiece series Downton Abbey has taken the world by storm. With 80 delicious recipes, this cookbook celebrates the phenomenal success of the series and the culinary wonders enjoyed by the aristocracy...


Stirring It Up with Molly Ivins: A Memoir with Recipes

by Ellen Sweets & Lou Dubose

You probably knew Molly Ivins as an unabashed civil libertarian who used her rapier wit and good ole Texas horse sense to excoriate political figures she deemed unworthy of our trust and respect. But did you...


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...


Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories

by Grace Young

Winner of the 2011 James Beard Foundation Award for International Cooking, this is the authoritative guide to stir-frying: the cooking technique that makes less seem like more, extends small amounts of food...


The Foie Gras Wars

by Mark Caro

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...


The New Old Bar: Classic Cocktails and Salty Snacks from the Hearty Boys

by Steve McDonagh & Dan Smith

The New Old Bar is a collection of 200 great classic cocktail recipes that takes the fear out of entertaining and demystifies the party-throwing experience. Much more than an assortment of vintage cocktails...


One Big Table: 600 recipes from the nation's best home cooks, farmers, fishermen, pit-masters, and chefs

by Molly O'Neill

Ten years ago, former New York Times food columnist Molly O’Neill embarked on a transcontinental road trip to investigate reports that Americans had stopped cooking at home. As she traveled highways, dirt...


Cake Boss: Stories and Recipes from Mia Famiglia

by Buddy Valastro

In this heartfelt memoir, master baker and star of the #1 hit TLC show, Buddy Valastro tells his inspiring story—and recounts his family’s warm memories from a lifetime of living, loving, and cake making....


Peace Meals: Candy-Wrapped Kalashnikovs and Other War Stories

by Anna Badkhen

Travel books bring us to places. War books bring us to tragedy. This book brings us to one woman’s travels in war zones: the locals she met, the compassion they scraped from catastrophe, and the food they...


Immortal Milk: Adventures in Cheese

by Eric LeMay

Is there a food more delightful, ubiquitous, or accessible than cheese? This book is a charming and engaging love letter to the food that Clifton Fadiman once called "milk’s leap toward immortality." Examining...


Late Dinner

by Paul Richardson

Vivid and richly textured, A Late Dinner is a delightful journey through Spain and Spanish cuisine. Paul Richardson is the perfect guide. In lush prose he brings to life the fascinating people who grow and cook...


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,...


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...


Daniel: My French Cuisine

by Daniel Boulud, Sylvie Bigar & Bill Buford

Daniel Boulud, one of America's most respected and successful chefs, delivers a definitive, yet personalcookbook on his love of French food.

From coming of age as a young chef to adapting French cuisine to American...


Near a Thousand Tables

by Felipe Fernandez-Armesto

In Near a Thousand Tables, acclaimed food historian Felipe Fernáaacute;ndez-Armesto tells the fascinating story of food as cultural as well as culinary history -- a window on the history of mankind.

In this...


The Summer of My Greek Taverna: A Memoir

by Tom Stone

Tom Stone went to Greece one summer to write a novel -- and stayed twenty-two years. On Patmos, the tiny island where St. John received the apocalyptic visions recorded in the Book of Revelations, he fell in...


Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent

by Jeffrey Alford & Naomi Duguid

For this companion volume to the award-winning Hot Sour Salty Sweet, Jeffrey Alford and Naomi Duguid travel west from Southeast Asia to that vast landmass the colonial British called the Indian Subcontinent....