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Mini Delicious Hong Kong Style Recipes

by Au-Yang,Cecilia

With its clear defined photos and easy to read recipes, Delicious Hong Kong Style Recipes contains everything you need to know to create over 30 delicious and authentic Hong Kong dishes. This cookbook contains...


Food of Morocco

by Hal,Fatema

Stunning location photography and a fascinating introduction to the culture of Morocco makes this book the perfect companion for your adventure into Moroccan cuisine.

This beautifully crafted Moroccan cookbook...


Food on the Rails

by Jeri Quinzio

In roughly one hundred years – from the 1870s to the 1970s – dining on trains began, soared to great heights, and then fell to earth.

The founders of the first railroad companies cared more about hauling...


Small Batch

by Suzanne Cope

Artisanal foods are making a comeback as more and more people seek to stock their pantries, and their bellies, with handcrafted or locally grown and made foods. Specialty markets and sections at grocery stores...


Canadians at Table

by Dorothy Duncan

Here is one of the most unique and fascinating food histories in the world, exploring the diverse culinary history of Canada.

Winner of the 2007 Canadian Culinary Book Award for Canadian Food Culture

In Canadians...


Inventing Baby Food

by Amy Bentley

Food consumption is a significant and complex social activity?and what a society chooses to feed its children reveals much about its tastes and ideas regarding health. In this groundbreaking historical work,...


Brunch

by Farha Bano Ternikar

Brunch is the decadent meal of the week. It includes savory and salty, sweet and indulgent. Brunch conjures up images of eggs Benedict and mimosas for some, and fried chicken and waffles for others. For Americans...


The Food Section

by Kimberly Wilmot Voss

Food blogs are everywhere today but for generations, information and opinions about food were found in the food sections of newspapers. Until the early 1970s, these sections were housed in the women’s pages...


Away from the Kitchen

by Dawn Blume Hawkes

Away From the Kitchen offers a glimpse into the joys and pressures of a chef?s life?satisfying the curiosity of those swept up in the wave of America?s chef-obsession. Here, selected chefs from across the nation...


Balinese Food

by Kruger,Vivienne

Explore the exotic world of Balinese cooking—a cuisine dedicated to the gods and fueled by an aromatic array of fresh tropical island spices and ingredients!

In Balinese Food: The Traditional Cuisine & Food...


Cheesemonger

by Gordon Edgar

Witty and irreverent, informative and provocative, Cheesemonger: A Life on the Wedge is the highly readable story of Gordon Edgar's unlikely career as a cheesemonger at San Francisco's worker-owned Rainbow Grocery...


In Late Winter We Ate Pears

by Caleb Barber, Deirdre Heekin & Rowan Jacobsen

More than a cookbook, In Late Winter We Ate Pears is a love affair with a culture and a way of life. In vignettes taken from their year in Italy, husband and wife Caleb Barber and Deirdre Heekin offer glimpses...


How the Other Half Ate

by Katherine Leonard Turner

In the late nineteenth and early twentieth centuries, working-class Americans had eating habits that were distinctly shaped by jobs, families, neighborhoods, and the tools, utilities, and size of their kitchens?along...


Breakfast

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...


Taste of Tucson

by Jackie Alpers

INTERNATIONAL PHOTOGRAPHY AWARD * RUSA BOOK AND MEDIA AWARD * READING THE WEST SHORTLIST

Named one of the best cookbooks of the year by the Arizona Republic, Phoenix New Times, and Arizona Daily Star

"Jackie's...


Seeking the Historical Cook

by Kay K. Moss

Seeking the Historical Cook is a guide to historical cooking methods from eighteenth- and nineteenth-century receipt (recipe) books and an examination of how those methods can be used in kitchens today. Designed...


Buckeyes

by Cyle Young

What goes better together than chocolate and peanut butter? This match made in heaven has delighted young and old alike for decades. In the Midwest, these two delicious ingredients are combined into a sweet...


The Restaurant

by William Sitwell

Award-winning food critic and writer William Sitwell chronicles the fascinating global history of eating out, from the Roman wine taverns of ancient Pompeii to today?s high-tech molecular gastronomy.

Have you...


Fermentation as Metaphor

by Sandor Ellix Katz

Los Angeles Times Best Cookbooks 2020

Saveur Magazine ?Favorite Cookbook to Gift?

Esquire Magazine Best Cookbooks of 2020: "It'll reshape how you see the world..."

Bestselling author Sandor Katz?an ?unlikely rock...


Processed Meats

by Nicole Walker

"Nicole Walker writes with dazzling liquidity."

—ALISON HAWTHORNE DEMING, author of Zoologies

Nicole Walker made cheese and grew tomatoes as a means of coping when she failed to get pregnant. Amid the coronavirus...