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- Grand Central Publishing 2010; US$ 9.99
Louis Eguaras, a renowned chef at the Le Cordon Bleu Program at the California School of Culinary Arts, provides readers with a terrific overview of what is truly involved in the preparation, cooking, and presentation of meals. He also provides invaluable insights into just what is involved in making this one's chosen profession. The book will feature... more...
- Osprey Publishing 2011; US$ 9.95
The 1950s was the first great age of the modern kitchen: labor-saving appliances, bright colors and the novelty of fitted units moved the kitchen from dankness into light, where it became the domain of the happy housewife and the heart of the home. Formica - a new space-age material - decorated with fashionable patterns topped sleek cupboards that... more...
- HarperCollins 2010; US$ 12.99
?Social history is, most elementally, food history. Jane Ziegelman had the great idea to zero in on one Lower East Side tenement building, and through it she has crafted a unique and aromatic narrative of New York?s immigrant culture: with bread in the oven, steam rising from pots, and the family gathering round.? ? Russell Shorto, author of The... more...
- University of Chicago Press 2008; US$ 18.00
We didn’t always eat the way we do today, or think and feel about eating as we now do. But we can trace the roots of our own eating culture back to the culinary world of early modern Europe, which invented cutlery, haute cuisine , the weight-loss diet, and much else besides. Aguecheek’s Beef, Belch’s Hiccup tells the story of... more...
- Penguin Group US 2005; US$ 15.00
Finally, there?s a book that?s almost as much fun as having a couple of drinks. Alcoholica Esoterica presents the history and culture of booze as told by a writer with a knack for distilling all the boring bits into the most interesting facts and hilarious tales. It?s almost like pulling up a stool next to the smartest and funniest guy in the bar.... more...
- Penguin Group US 2007; US$ 16.00
The first authorized biography of "the mother of American cooking" ( The New York Times ) This adventurous book charts the origins of the local "market cooking" culture that we all savor today. When Francophile Alice Waters opened Chez Panisse in Berkeley in 1971, few Americans were familiar with goat cheese, cappuccino, or mesclun. But it wasn't... more...
- MobileReference.com 2007; US$ 4.99
The illustrated book gives historical and cultural background of Christmas. Navigate easily to any chapter from Table of Contents or search for the words or phrases. Who is Mrs. Claus?. How to make an apple pie. What are the lyrics of "O Little Town of Bethlehem". How to take care of Christmas Cactus. Read Charles Dickens''s Christmas... more...
- F+W Media 2012; US$ 11.95
The original homage to the world's most extraordinary drink! In 1922, William H. Ukers wrote the definitive work on coffee. As the founder of The Tea and Coffee Trade Journal , an industry magazine still active today, he spent seventeen years traveling the world and uncovering everything there was to know about both the bean and the beverage. From... more...
- Penguin Group US 2008; US$ 16.00
Beloved teacher and bestselling cookbook author Marcella Hazan tells how a young girl raised in Emilia-Romagna became America?s godmother of Italian cooking Widely credited with introducing proper Italian food to the English-speaking world, Marcella Hazan is as authentic as they come. Raised in Cesenatico, a quiet fishing town on the northern... more...
- The University of North Carolina Press 2004; US$ 39.95
From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald's culinary history reveals the complex and colorful origins of New England foods and cookery. Featuring hosts of stories and recipes derived from generations of New Englanders of diverse backgrounds, America's Founding Food chronicles the region's... more...