The Leading eBooks Store Online

for Kindle Fire, Apple, Android, Nook, Kobo, PC, Mac, BlackBerry...

New to eBooks.com?

Learn more
Browse our categories
  • Bestsellers - This Week
  • Foreign Language Study
  • Pets
  • Bestsellers - Last 6 months
  • Games
  • Philosophy
  • Archaeology
  • Gardening
  • Photography
  • Architecture
  • Graphic Books
  • Poetry
  • Art
  • Health & Fitness
  • Political Science
  • Biography & Autobiography
  • History
  • Psychology & Psychiatry
  • Body Mind & Spirit
  • House & Home
  • Reference
  • Business & Economics
  • Humor
  • Religion
  • Children's & Young Adult Fiction
  • Juvenile Nonfiction
  • Romance
  • Computers
  • Language Arts & Disciplines
  • Science
  • Crafts & Hobbies
  • Law
  • Science Fiction
  • Current Events
  • Literary Collections
  • Self-Help
  • Drama
  • Literary Criticism
  • Sex
  • Education
  • Literary Fiction
  • Social Science
  • The Environment
  • Mathematics
  • Sports & Recreation
  • Family & Relationships
  • Media
  • Study Aids
  • Fantasy
  • Medical
  • Technology
  • Fiction
  • Music
  • Transportation
  • Folklore & Mythology
  • Nature
  • Travel
  • Food and Wine
  • Performing Arts
  • True Crime
  • Foreign Language Books
History

Most popular at the top

  • The Craft of Stone Brewing Co.by Greg Koch; Steve Wagner; Randy Clemens

    Ten Speed Press 2011; US$ 25.00

    Since its inception in 1996, Stone Brewing Co. has been the fastest growing brewery in the country?Beer lovers gravitate to its unique line-up which includes favorites such as Stone IPA and Arrogant Bastard Ale. This insider's guide focuses on the history of Stone Brewing Co., and shares homebrew recipes for many of its celebrated beers including Stone... more...

  • Cookedby Michael Pollan

    Penguin Group US 2013; US$ 9.99

    ?Important, possibly life-altering, reading for every living, breathing human being." -- Boston Globe In Cooked , Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements?fire, water, air, and earth?to transform the stuff of nature into delicious... more...

  • The Omnivore's Dilemmaby Michael Pollan

    Penguin Group US 2006; US$ 16.00

    One of the New York Time s Book Review 's Ten Best Books of the Year Winner of the James Beard Award Author of #1 New York Times Bestsellers In Defense of Food and Food Rules Today, buffeted by one food fad after another, America is suffering from what can only be described as a national eating disorder. Will it be fast... more...

  • Food In Englandby Dorothy Hartley

    Little, Brown Book Group 2014; US$ 51.36

    A fascinating cookery source-book full of recipes, anecdotes, household hints and history that is now recognised as a culinary classic. more...

  • Food In Englandby Dorothy Hartley

    Little, Brown Book Group 2014; Not Available

    A fascinating cookery source-book full of recipes, anecdotes, household hints and history that is now recognised as a culinary classic. more...

  • Food In Englandby Dorothy Hartley

    Little, Brown Book Group 2014; Not Available

    Her love of the infinite variety of English cooking and her knowledge of British culture and history show why our food should never be considered dull or limited. There are unusual dishes such as the Cornish Onion and Apple Pie, and even recipes for fungi, from common field mushrooms to puffballs. She describes some delicious puddings, cakes and breads,... more...

  • Our Founding Foodsby Jane Tennant

    Willow Creek Press, Inc. 2014; US$ 8.48

    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 America's earliest celebrity chef. Her recipe collection was a beloved family heirloom, lent out to friends one receipt at a time. Others followed.... more...

  • Barbecueby Tim Miller

    Rowman & Littlefield Publishers 2014; US$ 37.99

    Barbecue: A History examines barbecue's history and place in American society using both historical and contemporary sources. The book examines all aspects of barbecue?both outdoor grilling and traditional slow cooking; restaurant and home cooking; international barbecue; specific foods; and the idea of the barbecue as a gathering. more...

  • The Physiology of Tasteby Jean Anthelme Brillat-Savarin; M.F.K. Fisher

    Knopf Doubleday Publishing Group 2009; US$ 16.00

    A culinary classic on the joys of the table?written by the gourmand who so famously stated, ?Tell me what you eat, and I will tell you what you are??in a handsome new edition of M. F. K. Fisher?s distinguished translation and with a new introduction by Bill Buford. First published in France in 1825 and continuously in print ever since, The Physiology... more...

  • Wolfgang Puck Cookbookby Wolfgang Puck

    Random House Publishing Group 2010; US$ 16.95

    Provides more than two hundred recipes that combine French, Italian, and Oriental techniques and flavors, and offers such dishes as Stir-Fried Scallop Salad and Pizza with Smoked Salmon. more...