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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...


Hometown Appetites: The Story of Clementine Paddleford, the Forgotten Food Writer Who Chronicled HowAmerica Ate

by Kelly Alexander

A rollicking biography of a pioneering American woman and one of our greatest culinary figures

In Hometown Appetites, Kelly Alexander and Cynthia Harris come together to revive the legacy of the most important...


Salt: A World History

by Mark Kurlansky

From the Bestselling Author of Cod and The Basque History of the World

 

In his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history:...


A History of Food in 100 Recipes

by William Sitwell

A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine.

We all love to eat, and most people have a favorite ingredient or dish. But how many of us know...


Uncle Dave's Cow: And Other Whole Animals My Freezer Has Known

by Leslie Miller

* Demystifies and explains the process for acquiring local harvest, non-commercial sources of meat

* Written for urban dwellers who want to eat fresh, sustainable, and healthy meat -- like they do back on the...


Alice, Let's Eat: Further Adventures of a Happy Eater

by Calvin Trillin

BONUS: This edition contains an excerpt from Calvin Trillin's Quite Enough of Calvin Trillin.

“Trillin is our funniest food writer. He writes with charm, freedom, and a rare respect for language.”

New...


Breakfast: A History

by Heather Arndt Anderson

From corn flakes to pancakes, Breakfast: A History explores this “most important meal of the day” as a social and gastronomic phenomenon. It explains how and why the meal emerged, what is eaten commonly...


How the Hot Dog Found Its Bun: Accidental Discoveries and Unexpected Inspirations That Shape What We Eat and Drink

by Josh Chetwynd & David Cole Wheeler

Sometimes it’s neither art nor science that serves as the origins of the everyday kitchen and food items that we take for granted today. Sometimes, as Josh Chetwynd shows us in How the Hot Dog Found Its Bun...


The Audacity of Hops: The History of America's Craft Beer Revolution

by Tom Acitelli

Charting the birth and growth of craft beer across the United States, Tom Acitelli offers an epic, story-driven account of one of the most inspiring and surprising American grassroots movements. In 1975, there...


The Literary Gourmet: Menus From Masterpieces

by Linda Wolfe

A unique cookbook for the avid reader, the award-winning Literary Gourmet has become an underground culinary classic. One of the first American works to anthologize dining scenes from literary masterpieces,...