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Most popular at the top

  • Riceby Renee Marton

    Reaktion Books 2014; US$ 18.00

    Chock full of delicious recipes from across the globe, Rice is a fascinating look at how this culinary staple has defined us. more...

  • The Settlement Cook Book 1903by Simon Kander; Henry Schoenfeld

    Dover Publications 2012; US$ 10.95

    Imparting all the warmth and fragrance of an old-fashioned, turn-of-the-century kitchen, The Settlement Cook Book was originally devised as a cooking and homemaking primer for newly arrived immigrants. Filled with hundreds of recipes for good eating, this back-to-basics book is also good reading. A blend of hardy, old-fashioned dishes and simple... more...

  • A Square Mealby Jane Ziegelman; Andy Coe

    HarperCollins 2016; US$ 21.99

    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...

  • Wood, Whiskey and Wineby Henry H. Work

    Reaktion Books 2014; US$ 35.00

    Barrels?we rarely acknowledge their importance, but without them we would be missing out on some of the world?s finest beverages?most notably whiskies and wines?and of course for over two thousand years they?ve been used to store, transport, and age an incredibly diverse array of provisions around the globe. In this comprehensive and wide-ranging... more...

  • The 1950s Kitchenby Kathryn Ferry

    Osprey Publishing Ltd 2012; US$ 7.95

    The 1950s was the first great age of the modern kitchen. Labour-saving appliances, bright colours and the novelty of fitted units moved the kitchen from dankness into light, where it became the domain of the happy housewife and the heart of the home. New space-age material Formica, decorated with fashionable patterns, topped sleek cupboards that contained... more...

  • All Under Heavenby Carolyn Phillips

    Potter/TenSpeed/Harmony 2016; US$ 40.00 US$ 29.99

    A comprehensive, contemporary portrait of China's culinary landscape and the geography and history that has shaped it, with more than 300 recipes. Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, All Under Heaven  is the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries' worth... more...

  • America's Founding Foodby Keith Stavely; Kathleen Fitzgerald

    The University of North Carolina Press 2006; US$ 29.99

    From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald's culinary history reveals the complex and colorful origins of New England foods and cookery. Featuring hosts of stories and recipes derived from generations of New Englanders of diverse backgrounds, America's Founding Food chronicles the region's... more...

  • Arabella Boxer's Book of English Foodby Arabella Boxer

    Penguin Books Ltd 2012; US$ 31.98

    A Book of English Food is an elegant compendium of brilliant recipes adapted from the cookery books of the 1920s and 1930s by Arabella Boxer, with beautiful new illustrations by Cressida Bell. Arabella Boxer's Book of English Food describes the delicious dishes - and the social conditions in which they were prepared, cooked and eaten - in the... more...

  • The Art of American Whiskeyby Noah Rothbaum

    Potter/TenSpeed/Harmony 2015; US$ 19.99

    A visual history of American whiskey, as told through hundreds of whiskey bottle labels, from early, pre-Prohibition-era days to the present. Just as wine is to the French or beer is to the Germans, whiskey--especially bourbon and rye--is  an integral part of the history and culture of the United States. The Art of American Whiskey traces the... more...