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Provence, 1970: M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste

by Luke Barr

Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and...


My Usual Table

by Colman Andrews

A vivid portrait of a life lived in food, from renowned food writer and critic Colman Andrews, a founding editor of Saveur, James Beard award winner, and author of the classic cookbooks Catalan Cuisine and The...


Diet for a Small Planet

by Frances Moore Lappe

With the new emphasis on environmentalism in the 1990's, Lappe stresses how her philosophy remains valid, and how food remains the central issue through which to understand world politics.

From the Trade Paperback...


Candy

by Samira Kawash

For most Americans, candy is an uneasy pleasure, eaten with side helpings of guilt and worry. Yet candy accounts for only 6 percent of the added sugar in the American diet. And at least it’s honest about what...


The Lost Art of Real Cooking: Rediscovering the Pleasures of Traditional Food One Recipe at a Time

by Ken Albala & Rosanna Nafziger

Read Ken Albala and Rosanna Nafziger's blogs and view their pictures on the Penguin Community.

It's time to take back the kitchen. It's time to unlock the pantry and break free from the shackles of ready-made,...


Notes from the Larder: A Kitchen Diary with Recipes

by Nigel Slater

Following on the success of Tender and Ripe, this companion to the bestsellingKitchen Diaries is a beautiful, inspiring chronicle of a year in food from beloved food writer Nigel Slater.

In this companion...


Roast Chicken and Other Stories

by Simon Hopkinson

"Good cooking depends on two things: common sense and good taste."

In England, no food writer's star shines brighter than Simon Hopkinson's. His breakthrough Roast Chicken and Other Stories was voted the most...


Talking with My Mouth Full: My Life as a Professional Eater

by Gail Simmons

When Top Chef judge Gail Simmons first graduated from college, she felt hopelessly lost. All her friends were going to graduate school, business school, law school . . . but what was she going to do? Fortunately,...


Book of Whole Meals: A Seasonal Guide to Assembling Balanced Vegetarian Breakfasts, Lunches, and Dinn ers

by Annemarie Colbin

"It is difficult to imagine a better course for practicing, would-be, or even part-time vegetarians," said The New York Times of Annemarie Colbin's cooking classes. And, in this book, the founder of the successful...


The Cuisines of Spain: Exploring Regional Home Cooking

by Teresa Barrenechea, Jeffrey Koehler & Christopher Hirsheimer

With the world in a swoon over the gastronomic riches of Spain - from the brilliant array of its traditional tapa dishes to the daring preparations of its new generation of chefs -the timing couldn't be better...


Drink: A Cultural History of Alcohol

by Iain Gately

A spirited look at the history of alcohol, from the dawn of civilization to the modern day

Alcohol is a fundamental part of Western culture. We have been drinking as long as we have been human, and for better...


Drink More Whiskey: Everything You Need to Know about Your New Favorite Drink!

by Daniel Yaffe & Mary Kate McDevitt

This smart guide to whiskey introduces a new generation of would-be connoisseurs to the hottest new-again spirit. And with upstart distillers reviving varieties like white dog (moonshine to prohibition-era folks),...


The Historic Kentucky Kitchen: Traditional Recipes for Today's Cook

by Andrew W. McGraw, Deirdre A. Scaggs & John van Willigen

Kitchens serve as more than a place to prepare food; they are cornerstones of the home and family. Just as memories are passed down through stories shared around the stove, recipes preserve traditions and customs...


From the Family Kitchen: Discover Your Food Heritage and Preserve Favorite Recipes

by Gena Philibert Ortega & Jacqueline Musser

Celebrate Your Family Recipes and Heritage

From Great-grandma's apple pie to Mom's secret-recipe stuffing, food is an important ingredient in every family's history. This three-part keepsake recipe journal will...


What Kings Ate and Wizards Drank

by Krista D. Ball & Stephan Lorenz

Equal parts writer's guide, comedy, and historical cookbook, fantasy author Krista D. Ball takes readers on a journey into the depths of epic fantasy's obsession with rabbit stew and teaches them how to catch...


A Platter of Figs and Other Recipes

by David Tanis & Alice Waters

Forget about getting back to the land, David Tanis just wants you to get back to the kitchen

For six months a year, David Tanis is the head chef at Chez Panisse, the Berkeley, California, restaurant where he...


Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit

by Barry Estabrook

2012 IACP Award Winner in the Food Matters category

Supermarket produce sections bulging with a year-round supply of perfectly round, bright red-orange tomatoes have become all but a national birthright. But...


The Food Snob's Dictionary: An Essential Lexicon of Gastronomical Knowledge

by Marion Rosenfeld, David Kamp & Ross Macdonald

Food Snob n: reference term for the sort of food obsessive for whom the actual joy of eating and cooking is but a side dish to the accumulation of arcane knowledge about these subjects

From the author of The...


Treme: Stories and Recipes from the Heart of New Orleans

by David Simon, Lolis Eric Elie & Nina Noble

Inspired by David Simon's award-winning HBO series Treme, this celebration of the culinary spirit of post-Katrina New Orleans features recipes and tributes from the characters, real and fictional, who highlight...


Culinary Tourism

by Lucy M. Long

Culinary Tourism is the first book to consider food as both a destination and a means for tourism. The book's contributors examine the many intersections of food, culture and tourism in public and commercial...