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  • Coffeeby Fritz Allhoff; Scott F. Parker; Michael W. Austin; Donald Schoenholt

    Wiley 2011; US$ 21.95 US$ 13.17

    Offering philosophical insights into the popular morning brew, Coffee -- Philosophy for Everyone kick starts the day with an entertaining but critical discussion of the ethics, aesthetics, metaphysics, and culture of coffee. Matt Lounsbury of pioneering business Stumptown Coffee discusses just how good coffee can be Caffeine-related chapters... more...

  • 97 Orchardby Jane Ziegelman

    HarperCollins 2010; US$ 11.24

    ?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...

  • Cuisine and Cultureby Linda Civitello

    Wiley 2011; US$ 31.00 US$ 21.70

    An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age... more...

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

    Knopf Doubleday Publishing Group 2009; US$ 16.95

    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...

  • The Campaign for Domestic Happinessby Isabella Beeton

    Penguin Books Ltd 2011; US$ 9.86

    Firmly of the belief that a home should be run as an efficient military campaign, Mrs Beeton, the doyenne of English cookery, offers timeless tips on selecting cuts of meat, throwing a grand party and hosting a dinner, as well as giving suggestions on staff wages and the cost of each recipe. With such delicious English classics as rabbit pie, carrot... more...

  • Everlasting Syllabub and the Art of Carvingby Agnes Jekyll; Hannah Glasse

    Penguin Books Ltd 2011; US$ 9.86

    Writing for domestic servants in a conversational, accessible way, eighteenth-century housewife Hannah Glasse disapproved of French terminology and fussiness, instead favouring simple dishes that are still cooked today - a preference that has earned her the reputation of 'the first Domestic Goddess'. With recipes for rice pudding, beef rump, barbecued... 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...

  • The Cookbook Libraryby Anne Willan; Mark Cherniavsky; Kyri Claflin

    University of California Press 2012; US$ 50.00 US$ 40.00

    This gorgeously illustrated volume began as notes on the collection of cookbooks and culinary images gathered by renowned cookbook author Anne Willan and her husband Mark Cherniavsky. From the spiced sauces of medieval times to the massive roasts and ragoûts of Louis XIV?s court to elegant eighteenth-century chilled desserts, The Cookbook Library draws... more...