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The Food of a Younger Land: The Middle West Eats Ohio, Indiana, Michigan, Minnesota, Wisconsin, Iowa, Nebraska, Kansas, Missouri, South Dakota, North

The Food of a Younger Land: The South Eats Delaware, Maryland, Washington, D.C., Virginia, West Virginia, The Carolinas,Georgia, Florida, Alabama, Mis

The Food of a Younger Land: The Northeast Eats Maine, New Hampshire, Vermont, Massachusetts, Rhode Island, Connecticut, New York City, New York State,

The Food of a Younger Land: The Far West Eats Wyoming, Idaho, Colorado, Utah, Nevada, Northern California, Oregon, Washington

Growing a Feast: The Chronicle of a Farm-to-Table Meal

by Kurt Timmermeister

The story of a feast two years in the making, from the farmer who harvested the vegetables, raised the animals, and prepared the meal. In Growing a Farmer, Kurt Timmermeister recounted the toil and joy of wrestling...


Recipes from an Edwardian Country House: A Stately English Home Shares Its Classic Tastes

by Jane Fearnley-Whittingstall

In this sumptuous cookbook, Jane Fearnley-Whittingstall takes us on a nostalgic culinary pilgrimage, rediscovering classic recipes from the Edwardian kitchen. With delicious dishes, adapted with today’s kitchen...


Alone in the Kitchen with an Eggplant: Confessions of Cooking for One and Dining Alone

by Jenni Ferrari-Adler

In this delightful and much buzzed-about essay collection, 26 food writers like Nora Ephron, Laurie Colwin, Jami Attenberg, Ann Patchett, and M. F. K. Fisher invite readers into their kitchens to reflect on...


Domesticity: A Gastronomic Interpretation of Love

by Bob Shacochis

Bob Shacochis, author of the critically acclaimed novel The Woman Who Lost Her Soul, and National Book Award winning-author of such books as Swimming in the Volcano, Easy in the Islands, and The Next New World...


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

Take a trip back in time through the rich culinary tradition of the last American century with more than 100 of the nation’s top chefs and food personalities.

The Way We Ate captures the twentieth century through...


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...


Best Food Writing 2013

by Holly Hughes

The fourteenth annual edition of this classic food writing anthology—the book that will “delight anyone who enjoys the pleasures of a good read and a good meal” ( Library Journal, starred review)—with...


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...