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Most popular at the top

  • Grandma's Wartime Baking Bookby Joanne Lamb Hayes

    St. Martin's Press 2003; US$ 8.99

    Anyone who loves great American desserts will delight in Grandma's Wartime Baking Book . The result of extensive research, interviews, and recipe testing, Joanne Lamb Hayes's follow-up to Grandma's Wartime Kitchen delivers beloved and still irresistible recipes for cakes, pies, cookies, cobblers, muffins, breads, and other baked treats created... more...

  • Choice Cutsby Mark Kurlansky

    Random House 2013; US$ 11.63

    The winner of the Glenfiddich Best Food Book Award leads is on a dazzling culinary tour around the world and through history - from the fifth century BC to the present day. Presented by subject - including 'Food and Sex', 'Bread', 'Rants' and 'Dessert' - and illustrated with Kurlansky's own pen-and-ink drawings as well as classic photographs,... more...

  • Food, Folklore, and Art of Lowcountry Cookingby Joseph Dabney

    Sourcebooks, Inc. 2010; US$ 29.99

    The new book from the James Beard Cookbook of the Year Award-winning author more...

  • Smokehouse Ham, Spoon Bread & Scuppernong Wineby Joseph Dabney

    Sourcebooks, Inc. 2010; US$ 19.99

    Winner of the James Beard Cookbook of the Year Award more...

  • The Wines of Hungaryby Alex Liddell

    Octopus 2003; US$ 56.37

    This reference to the 22 wine regions of Hungary shows how this country, with its once-proud wine tradition, reinvented itself after 45 years of communism, during which time the entire structure of grape growing and wine production was changed out of recognition. The author details how Hungary's re-adjustment, which still continues, has progressed... more...

  • The Wines of South of Franceby Rosemary George

    Octopus 2003; US$ 56.37

    Known traditionally for its dramatic landscapes, the South of France is becoming one of the most vibrant and exciting of French vineyard areas. Every key wine area is covered from Banyuls on the Spanish border to the island of Corsica. The key wine producers and their wines are featured, with details of the regions, laws and grape varieties. The author... more...

  • The Wines of Argentina, Chile and Latin Americaby Christopher Fielden

    Octopus 2003; US$ 56.37

    After Europe, Latin America is one of the major wine producing areas of the world, yet very little has been written about its wines. This title follows the transformation of winemaking in these countries, examines in detail each of the wine-growing areas, and explains how these now extremely popular wines were, until relatively recently, more or less... more...

  • Sherryby Julian Jeffs

    Octopus 2004; US$ 51.67

    The fifth edition of this bench-mark book recounts the turbulent history of the sherry region. It explains the various stages of sherry production and details the old family firms and new boutique bodegas. more...

  • What Caesar Did for My Saladby Albert Jack

    Penguin Group US 2011; US$ 12.99

    Did you know... the term "hot dog" is believed to have been coined during a baseball game between the Yankees and the Giants in 1901? calzones get their name from their less-than-glamorous looks: calzone means "trouser leg" or "drooping sack" in Italian? the word "salary" comes from Roman soldiers being paid their wages in salt?... more...

  • Shakespeare's Kitchenby Francine Segan; Patrick O'Connell

    Random House Publishing Group 2011; US$ 35.00

    ?Shakespeare?s Kitchen not only reveals, sometimes surprisingly, what people were eating in Shakespeare?s time but also provides recipes that today?s cooks can easily re-create with readily available ingredients.? ?from the Foreword by Patrick O?Connell Francine Segan introduces contemporary cooks to the foods of William Shakespeare? s world... more...