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Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan

by Naomi Duguid

Winner, James Beard Award for Best Book of the Year, International (2017)

Winner, IACP Award for Best Cookbook of the Year in Culinary Travel (2017)

Named a Best Cookbook of the Year by The Boston Globe, Food...


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...


Portland: A Food Biography

by Heather Arndt Anderson

More than just food carts and microbrews, Portland has a story to tell. Its culinary history sings the song of the salmon-people, the pioneers and immigrants, each struggling to make this strange but inviting...


Foodways and Daily Life in Medieval Anatolia: A New Social History

by Nicolas Trépanier

Byzantine rule over Anatolia ended in the eleventh century, leaving the population and its Turkish rulers to build social and economic institutions throughout the region. The emerging Anatolian society comprised...


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...


The Spirit of Gin: A Stirring Miscellany of the New Gin Revival

by Matt Teacher & Arrigo Cipriani

The ultimate guide to today’s exciting gin revival with a nod to the spirit’s rich history, featuring a comprehensive review of gin distilleries, ingredients and accoutrements, distilling methods, cocktail...


The American Plate: A Culinary History in 100 Bites

by Libby H O'Connell

"Like many miniencyclopedias, this one is studded with often intriguing facts."-Kirkus

From the chief historian at HISTORY® comes a rich chronicle of the evolution of American cuisine and culture, from before...


Food on the Rails: The Golden Era of Railroad Dining

by Jeri Quinzio

Food on the Rails traces the rise and fall of food on the rails from its rocky start to its glory days to its sad demise. Looking at the foods, the service, the rail station restaurants, the menus, the dining...


Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods

by Suzanne Cope

Small Batch details the history and changing social implication of artisanal foods, from the days of early American settlers to the present explosion of small-batch and artisanal food businesses. Interviewing...


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...


Canadians at Table: Food, Fellowship, and Folklore: A Culinary History of Canada

by Dorothy Duncan

Canadians at Table is an introduction to the diverse culinary history of Canada. We learn about the lessons of survival of the First Nations, the foods that fuelled the fur traders, and the adaptability of the...


Note-by-Note Cooking: The Future of Food

by Hervé This & Malcolm DeBevoise

Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has...


The Search for Good Wine: From the Founding Fathers to the Modern Table

by John Hailman

One hundred amusing, practical essays on how to enjoy and afford good wines by the author of Thomas Jefferson on Wine


The Call of the Farm: An Unexpected Year of Getting Dirty, Home Cooking, and Finding Myself

by Rochelle Bilow

Rochelle Bilow, a classically trained cook and aspiring food writer, was nursing a broken heart and frustrated with her yet-to-take-off career when she set out to write a short profile of a small, sustainable...


Eat: The Little Book of Fast Food

by Nigel Slater

Britain's foremost food writer returns with a deliciously simple collection of over 600 ideas for satisfying meals that are quick and easy to get to the table.

In this little book of fast food, Nigel Slater...


French Roots: Two Cooks, Two Countries, and the Beautiful Food along the Way

by Denise Lurton MoullÉ, Jean-Pierre MoullÉ & Patricia Unterman

A narratively rich cookbook of French and Californian recipes from longtime Chez Panisse executive chef Jean-Pierre Moulle and his wife, Denise Moulle.

Jean-Pierre and Denise Moullé met on a street corner in...


Eating Viet Nam

by Graham Holliday

A journalist and blogger takes us on a colorful and spicy gastronomic tour through Viet Nam in this entertaining, offbeat travel memoir, with a foreword by Anthony Bourdain.

 Growing up in a small town in northern...


The Language of Food: A Linguist Reads the Menu

by Dan Jurafsky

2015 James Beard Award Nominee: Writing and Literature category

“Eye-opening, insightful, and huge fun to read.”—Bee Wilson, author of Consider the Fork Why do we eat toast for breakfast, and then toast...