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Most popular at the top

  • The Omnivore's Dilemmaby Michael Pollan

    Penguin Publishing Group 2006; US$ 13.00

    One of the New York Times 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 food tonight, or... more...

  • The Table Comes Firstby Adam Gopnik

    Knopf Doubleday Publishing Group 2011; US$ 15.95

    Never before have we cared so much about food. It preoccupies our popular culture, our fantasies, and even our moralizing??You still eat meat?? With our top chefs as deities and finest restaurants as places of pilgrimage, we have made food the stuff of secular seeking and transcendence, finding heaven in a mouthful. But have we come any closer to... more...

  • The Big Oysterby Mark Kurlansky

    Random House Publishing Group 2007; US$ 16.00

    Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants?the oyster, whose influence on the great metropolis remains unparalleled. For centuries New York was famous for its oysters,... more...

  • Taking You Home: Simple Greek Foodby Vikki Moursellas; Helena Moursellas

    Hachette Australia 2015; US$ 14.31

    2014 My Kitchen Rules Finalists, twins Helena & Vikki Moursellas take you home to the simple Greek food they love to eat with their family and friends. more...

  • Taking You Home: Simple Greek Foodby Vikki Moursellas; Helena Moursellas

    Hachette Australia 2015; Not Available

    2014 My Kitchen Rules Finalists, twins Helena & Vikki Moursellas take you home to the simple Greek food they love to eat with their family and friends. more...

  • The WI Cookbookby Mary Gwynn

    Ebury Publishing 2015; US$ 31.98

    As the Women's Institute turns 100, this beautifully packaged book, curated by food journalist Mary Gwynn, brings together the 100 best loved members' recipes nationwide. Organised decade by decade, and setting each recipe in its historical and social context, it spans everything from jams and preserves to main courses, puddings and bakes. Nostalgic... more...

  • The Physiology of Tasteby Brillat Savarin; Fayette Robinson

    The Floating Press 2008; US$ 6.50

    Jean Anthelme Brillat-Savarin (1755 – 1826) has been credited with founding the genre of the gastronomic essay, together with Grimod. A French lawyer and politician, Brillat-Savarin believed that all food, no matter how simple, should be prepared and consumed with great artistry. Though prosaic, his meditations on food are still considered important,... 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...

  • Appleby Erika Janik

    Reaktion Books 2011; US$ 17.00

    Gravenstein. Coe?s Golden Drop. Mendocino Cox. The names sound like something from the imagination of Tolkien or perhaps the ingredients in a dubious magical potion rather than what they are?varieties of apples. But as befits their enchanting names, apples have transfixed and beguiled humans for thousands of years.   Apple: A Global History... more...

  • Oliveby Fabrizia Lanza

    Reaktion Books 2012; US$ 17.00

    Olives are at once a mythical food?bringing to mind scenes from ancient Rome and the Bible?and an everyday food, given the ubiquity of olive oil in contemporary diets. In this succinct and engaging history, Fabrizia Lanza traces the olive?s roots from antiquity, when olive oil was exalted for ritual purposes and used to anoint kings and athletes,... more...