Cooking / History

Shaken and Stirred

by William L. Hamilton

William L. Hamilton loves a good gimlet. Rose's and lime. Straight up. Perfectly iced. Make the glass pretty too. "It ruined my reputation for thinking before I speak," he writes of that love. "I accept the...

Physiology of Taste: Or, Transcendental Gastronomy

by Jean Brillat-Savarin

 Perhaps the most influential food writer of his day, Jean Anthelme Brillat-Savarin’s gastronomic essays are founding documents in the food-writing genre. This great classic of gastronomy is a witty and authoritative...

Compleat Housewife: Or, Accomplish'd Gentlewoman's Companion

by Eliza Smith

 Originally published in London in 1727, The Compleat Housewife was the first cookbook printed in the United States. William Parks, a Virginia printer, printed and sold the cookbook believing there would be...

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...

Food & Trembling

by Jonah Campbell

What mysteries lie beneath the subtle perfection of the BLT? What is the etymology of the "croissant"? Why did I drink all that scotch? This collection of writing by Jonah Campbell-metalhead, misanthrope, unrepentant...