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In Meat We Trust: An Unexpected History of Carnivore America

by Maureen Ogle

The untold history of how meat made America: a tale of the oversized egos, self-made millionaires, and ruthless magnates; eccentrics, politicians, and pragmatists who shaped us into the greatest eaters and...


The Way We Ate: 100 Chefs Celebrate a Century at the American Table

by Noah Fecks & Paul Wagtouicz

From the food photographers and creators of the popular blog The Way We Ate comes a lavishly illustrated journey through the rich culinary tradition of the last American century, with 100 recipes from the nation's...


Great Food Jobs 2: Ideas and Inspiration for Your Job Hunt

by Irena Chalmers

Great Food Jobs 2: Ideas and Inspirations for Your Job Hunt, ​winner of the the 2013 Gourmand Special Award of the Jury, is an almanac of eminently useful career guidance mixed with tasty bites of utterly...


Staff Meals from Chanterelle

by Melicia Phillips & David Waltuck

It's the other menu at Chanterelle, New York's dazzling four-star restaurant. Customers eat foie gras and truffles. The staff eats Venison Chili with Red Beans. Customers swoon over the signature seafood sausage....


The True History of Chocolate

by Sophie D. Coe & Michael D. Coe

“A beautifully written . . . and illustrated history of the Food of the Gods, from the Olmecs to present-day developments.”—Chocolatier This delightful tale of one of the world’s favorite foods draws...


Honey: From Flower to Table

by Stephanie Rosenbaum & Caroline Kopp

Just like the highly successful Lavender Garden, Honey: From Flower to Table dips into the myth, magic, science, and literature behind this sacred and sensuous food. Author Stephanie Rosenbaum traces the amazing...


Roaring Twenties Mixer's Manual: 73 popular Prohibition drink recipes, Flapper party tips and games, how to dance The Charleston and more...

by The Enthusiast

Hey flappers and sheiks! Get a slant at the Roaring Twenties Mixer's Manual. It's the cat's pajamas for all kittens and guys wanting to throw a petting party that is the frog's eyebrow! With over 70 authentic...


Homemade Jams, Jellies and Preserves (Fruit Butters, Conserves and Marmalades): fruit butters, conserves and marmalades

by The Enthusiast

The fun foods in canning are the jams and jellies, butters, conserves, marmalades and preserves. The distinctive flavor of choice homemade jams and jellies has yet to be replicated in store bought products....


A Sweet Taste of History: More than 100 Elegant Dessert Recipes from America's Earliest Days

by Walter Staib & David McCullough

A Sweet Taste of History captures the grandeur of the sweet table—the grand finale course of an 18th century meal. Rather than serving something simple, hostesses arranged elaborate sweet tables, displays...


Tasting Home: Coming of Age in the Kitchen

by Judith Newton

Organized by decade and by the cookbooks that shaped her life, Tasting Home is the history of Judith Newton's emotional education-including her marriage to a gay man-and an exploration of the ways that cooking...


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

My Usual Table is a love letter to the great restaurants that have changed the way we eat—from Trader Vic’s to Chez Panisse and Spago to elBulli—and a vivid memoir of a life lived in food, from a founding...


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...