Cooking / History

Nothing More Comforting: Canada's Heritage Food

by Dorothy Duncan

Dorothy Duncan compiled her best "Country Fare" columns from Century Home magazine for this uniquely Canadian collection.

American Pie: My Search for the Perfect Pizza

by Peter Reinhart

On the subject of pizza, there is never a shortage of opinions. Allegiances run from the general (Chicago versus New York style, Neapolitan versus Roman) to the particular (Pepe's versus Sally's, Gino's East...

Eating for Beginners: An Education in the Pleasures of Food from Chefs, Farmers, and One Picky Kid

by Melanie Rehak

The acclaimed author of GIRL SLEUTH takes us inside the local food movement

Hungry Monkey: A Food-Loving Father's Quest to Raise an Adventurous Eater

by Matthew Amster-Burton

Matthew Amster-Burton was a restaurant critic and food writer long before he and his wife, Laurie, had Iris. Now he’s a full-time, stay-at-home Dad and his experience with food has changed …a little.

Hungry...

My Life in France

by Julia Child & Alex Prud'Homme

Julia Child singlehandedly created a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, but as she reveals in this bestselling memoir,...

Vanilla: Travels in Search of the Ice Cream Orchid

by Tim Ecott

From Papantla in Mexico-"the city that perfumed the world"-to the Indian Ocean islands, Vanilla traces the story of the vanilla plant and its secretive trade. From the golden cups of Aztec emperors to the ice-cream...

Made With Love: The Meals On Wheels Family Cookbook

by Enid Borden

Celebrating the importance of family, Made With Love: The Meals On Wheels Family Cookbook includes recipes from the tables of well-known actors, chefs, writers, and other celebrities along with personal stories...

Reel Food: Essays on Food and Film

by Anne L. Bower

Reel Food is the first book devoted to food as a vibrant and evocative element of film, featuring original essays by major food studies scholars, among them Carole Counihan and Michael Ashkenazi. This collection...

Ambitious Brew: The Story of American Beer

by Maureen Ogle

Ambitious Brew, the first-ever history of American beer, tells an epic story of American ingenuity and the beverage that became a national standard. Not always America’s drink of choice, beer finally took...

Napa: The Story of an American Eden

by James Conaway

James Conaway's remarkable bestseller delves into the heart of California's lush and verdant Napa Valley, also known as America's Eden. Long the source of succulent grapes and singular wines, this region is...

Founding Foodies

by Dave DeWitt

More than just political revolutionaries, Washington, Jefferson and Franklin had a passion for food and set early standards for today's gourmet American meals, from what we like to eat to the liquor we drink....

Secret Ingredients: The New Yorker Book of Food and Drink

by David Remnick

Since its earliest days, The New Yorker has been a tastemaker–literally. As the home of A. J. Liebling, Joseph Wechsberg, and M.F.K. Fisher, who practically invented American food writing, the magazine established...

The Complete 15 Minute Gourmet: Beef & Pork

by Paulette Mitchell

What can you cook up in 15 minutes? You Might be surprised!

You don't have to sacrifice flavor or nutrition just because your life is hectic. For more than 20 years, Paulette Mitchell has been creating gourmet...

Heirloom: Notes from an Accidental Tomato Farmer

by Tim Stark

Situated beautifully at the intersection of Michael Pollan, Ruth Reichl, and Barbara Kingsolver, Heirloom is an inspiring, elegiac, and gorgeously written memoir about rediscovering an older and still vital...

A Taste for Absinthe: 65 Recipes for Classic and Contemporary Cocktails

by James F. Thompson, R. Winston Guthrie & Dale DeGroff

Absinthe’s renaissance is quickly growing into a culinary movement. The “Green Fairy” is now showing up on cocktail menus at chic restaurants around the country. A Taste for Absinthe celebrates this storied...

Eat the City: A Tale of the Fishers, Foragers, Butchers, Farmers, Poultry Minders, Sugar Refiners, Cane Cutters, Beekeepers, Winemakers, and Brewers W

by Robin Shulman

New York is not a city for growing and manufacturing food. It’s a money and real estate city, with less naked earth and industry than high-rise glass and concrete.   Yet in this intimate, visceral, and beautifully...

Choice Cuts: A Savory Selection of Food Writing from Around the World and Throughout History

by Mark Kurlansky

“Every once in awhile a writer of particular skills takes a fresh, seemingly improbable idea and turns out a book of pure delight.” That’s how David McCullough described Mark Kurlansky’s Cod: A Biography...

Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer's Market, with 88 Recipes

by Eddy Leroux, Tama Matsuoka Wong & Daniel Boulud

This ebook features sixty-two bonus photos of wild edibles in the field as well as quick reference links to illustrations of key leaf characteristics for easy plant recognition.

Forage for wild food and discover...

Culinary Reactions: The Everyday Chemistry of Cooking

by Simon Quellen Quellen Field

Exploring the scientific principles behind everyday recipes, this informative blend of lab book and cookbook reveals that cooks are actually chemists. Following or modifying recipes is shown to be an experiment...

Sweet Invention: A History of Dessert

by Michael Krondl

A social, cultural, and—above all—culinary history of dessert, Sweet Invention explores the world’s great dessert traditions, from ancient India to 21st-century Indiana. Each chapter begins with author Michael...