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  • 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$ 48.12

    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...

  • Figsby David Sutton

    Reaktion Books 2014; US$ 18.00

    Lusciously sweet and with a complex texture, figs are both a nutritious culinary delicacy and an important symbol in religion and culture. Associated with Christmas since the time of Charles Dickens?not to mention Dionysus or the Garden of Eden?the fig is steeped in history. In this account of the festive fruit, David C. Sutton places the fig in its... more...

  • Bitterby Jennifer Mclagan

    Ten Speed Press 2014; US$ 29.99

    The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending topic: bitterness.   What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They?re bitter. While some culinary cultures, such as in Italy and parts of Asia, have an inherent... 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...