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  • 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 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...

  • Tasteby Kate Colquhoun

    Bloomsbury Publishing 2008; US$ 9.99

    Written with a storyteller's flair and packed with astonishing facts, Taste is a sumptuous social history of Britain told through the development of its cooking. It encompasses royal feasts and street food, the skinning of eels and the making of strawberry jelly, mixing tales of culinary stars with those of the invisible hordes cooking in kitchens... more...

  • Honeyby Stephanie Rosenbaum; Caroline Kopp

    Chronicle Books LLC 2013; US$ 14.99

    Just like the highly successful Lavender Garden , Honey: From Flower to Table dips into the myth, magic, science, and literature behind this sacred and sensuous food. Author Stephanie Rosenbaum traces the amazing process that turns flower nectar into honey, and takes the reader on a fascinating tour of the history and symbolism of honey. Cooking... 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...

  • 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...

  • 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...

  • New York in a Dozen Dishesby Robert Sietsema

    Houghton Mifflin Harcourt 2015; US$ 22.00

    In thirteen essays (a baker's dozen) covering distinctive dishes from a cross-section of New York City's cultural makeup, veteran food journalist Robert Sietsema explores how foods from around the world arrived, commingled, and became part of the city?s culinary identity. Sietsema writes from personal experience as a restaurant critic eating in thousands... more...