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Most popular at the top

  • 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...

  • 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:... 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... more...

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

    University of California Press 2012; US$ 50.00

    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...

  • The Curiosities of Foodby Peter Lund Simmonds; Alan Davidson; P.L. Simmonds

    Ten Speed Press 2013; US$ 16.95

    From the Hardcover edition. ]]> more...

  • Orangesby Clarissa Hyman

    Reaktion Books 2013; US$ 18.00

    The tangy, juicy sweetness of oranges has made them a mainstay on our breakfast tables, as snacks, and even as healthy desserts. Indeed, oranges and orange juices are so ubiquitous nowadays that we take them for granted—but their journey to our supermarket shelves is a long and tantalizing story, as Clarissa Hyman reveals in Oranges . Following... more...

  • A Curious History of Food and Drinkby Ian Crofton

    Quercus Publishing 2013; US$ 12.99

    An offbeat, amusing and erudite history of food and drink. more...

  • The Tastemakersby David Sax

    PublicAffairs 2014;

    Tastemaker, n. Anyone with the power to make you eat quinoa. Kale. Spicy sriracha sauce. Honeycrisp apples. Cupcakes. These days, it seems we are constantly discovering a new food that will make us healthier, happier, or even somehow cooler. Chia seeds, after a brief life as a novelty houseplant and I Love the ?80s punchline, are suddenly a superfood.... more...

  • Edible Frenchby Clotilde Dusoulier; Melina Josserand

    Penguin Group US 2014; US$ 10.99

    The idiosyncrasies of language can tell us a lot about a culture. In this delightful book, Clotilde Dusoulier, creator of the award-winning food blog Chocolate & Zucchini, delves into the history and meaning of fifty of the French language?s most popular food-related expressions. Accompanied by beautiful watercolor illustrations by artist Mélina... more...

  • Precious Cargoby David DeWitt

    Counterpoint 2014;

    Precious Cargo tells the fascinating story of how western hemisphere foods conquered the globe and saved it from not only mass starvation, but culinary as well. Focusing heavily American foods—specifically the lowly crops that became commodities, plus one gobbling protein source, the turkey—Dewitt describes how these foreign and often suspect temptations... more...