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Bitter Brew

by William Knoedelseder

The engrossing, often scandalous saga of one of the wealthiest, longest-lasting, and most colorful family dynasties in the history of American commerce—a cautionary tale about prosperity, profligacy, hubris,...


Joe: The Coffee Book

by Jonathan Rubinstein & Steve Pool

Through explanations of how exemplary coffee is produced (along with the actual brewing techniques used to create great coffee at home), this fully illustrated book will provide the reader with all of the tools...


Culinary Reactions: The Everyday Chemistry of Cooking

by Simon Quellen Quellen Field

Exploring the scientific principles behind everyday recipes, this informative blend of lab book and cookbook reveals that cooks are actually chemists. Following or modifying recipes is shown to be an experiment...


Educating Peter: How I Taught a Famous Movie Critic the Difference Between Cabernet and Merlot or How Anybody Can Become an (Almost) Instant Wine Expe

by Lettie Teague

Lettie Teague knows wine. She has been the wine editor at Food & Wine magazine for almost a decade. The only question she is asked more than "Can you recommend a great wine for under $10?" -- great cheap white:...


An Everlasting Meal: Cooking with Economy and Grace

by Tamar Adler & Alice Waters

Reviving the inspiring message of M. F. K. Fisher’s How to Cook a Wolf— written in 1942 during wartime shortages—An Everlasting Meal shows that cooking is the path to better eating.

Through the insightful...


In-N-Out Burger

by Stacy Perman

The untold story of the renegade burger chain that evokes a passionate following unlike any other

In fast-food corporate America, In-N-Out Burger stands apart. Begun in a tiny shack in the shadow of World War...


Odd Bits: How to Cook the Rest of the Animal

by Jennifer McLagan

The eagerly anticipated follow-up to the author’s award-winning Bones and Fat, Odd Bits features over 100 recipes devoted to the “rest of the animal,” those under-appreciated but incredibly flavorful and...


The New American Cooking

by Joan Nathan

Joan Nathan, the author of Jewish Cooking in America, An American Folklife Cookbook, and many other treasured cookbooks, now gives us a fabulous feast of new American recipes and the stories behind them that...


Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America

by Jonathan Dixon

Millions of people fantasize about leaving their old lives behind, enrolling in cooking school, and training to become a chef. But for those who make the decision, the difference between the dream and reality...


A Southerly Course: Recipes and Stories from Close to Home

by Martha Hall Foose

In the highly anticipated follow-up to her bestselling Screen Doors & Sweet Tea, Martha Hall Foose shares recipes and stories that are even closer to her home and heart.

A Southerly Course delves deep into...


How to Eat a Small Country

Roadfood: The Coast-To-Coast Guide to 800 of the Best Barbecue Joints, Lobster Shacks, Ice Cream Parlors, Highway Diners, and Mu

by Jane Stern & Michael Stern

For road warriors and armchair epicures alike, the seventh edition of Roadfood is the key to finding some of the tastiest treasures in the United States. The indispensable companion for savvy travelers nationwide,...


Cooking for Gracie: The Making of a Parent from Scratch

by Keith Dixon

A touching, insightful and uplifting memoir, complete with more than 40 recipes, that recounts a year in the life of a new parent learning to cook for three.

Keith Dixon’s passion was cooking. For years, he...


Cuisine and Culture: A History of Food and People

by Linda Civitello

An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition

Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African...


Death by Pad Thai: And Other Unforgettable Meals

by Douglas Bauer

Food isn’t just a gustatory pleasure; it is the stuff of life. At its best and most memorable, a meal becomes a story—and a story becomes a feast. In this collection of essays by some of the country’s...


52 Loaves: One Man's Relentless Pursuit of Truth, Meaning, and a Perfect Crust

by William Alexander

Obsession takes many forms. Alexander, already a seasoned horticultural adept, now turns his attention to producing the ultimate loaf of bread. To achieve perfection in so simple a creation (yeast, water, flour),...


Precious Cargo: How Foods From the Americas Changed The World

by David DeWitt

Precious Cargo tells the fascinating story of how western hemisphere foods conquered the globe and saved it from not only mass starvation, but culinary as well. Focusing heavily American foods—specifically...


Our Founding Foods

by Jane Tennant

American cuisine has absorbed the best and brightest of every culture world wide, and it all began in the early cookbooks of the eighteenth century.

Martha Washington, for instance, our first First Lady, was...


The Secret Financial Life of Food: From Commodities Markets to Supermarkets

by Kara Newman

One morning while reading Barron’s magazine, Kara Newman took note of a casual bit of advice offered by famed commodities trader Jim Rogers. “Buy breakfast,” he told investors, referring to the value of...


Greg Atkinson's In Season: Culinary Adventures of a Pacific Northwest Chef

by Greg Atkinson & Charity Burggraaf

Before revitalizing the menu at Canlis restaurant, Seattle chef Greg Atkinson learned an appreciation for local ingredients and gratifying meals on lovely San Juan Island, WA. In this reissued book of essays...