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Most popular at the top
- Random House Publishing Group 2007; US$ 16.00
Deliciously organized by the Seven Deadly Sins, here is a scintillating history of forbidden foods through the ages?and how these mouth-watering taboos have defined cultures around the world. From the lusciously tempting fruit in the Garden of Eden to the divine foie gras , Stewart Lee Allen engagingly illustrates that when a pleasure as primal... more...
- Knopf Doubleday Publishing Group 2008; US$ 15.95
Whether acclaimed food writer Madhur Jaffrey was climbing the mango trees in her grandparents' orchard in Delhi or picnicking in the Himalayan foothills on meatballs stuffed with raisins and mint, tucked into freshly baked spiced pooris, today these childhood pleasures evoke for her the tastes and textures of growing up. This memoir is both an enormously... more...
- HarperCollins 2009; US$ 6.99
?[A] paean to pork.? ? Boston Herald A love letter to the ?best meat ever ,? Bacon, by unabashed bacon enthusiast Heather Lauer, is a wondrous collection of bacon bits?filled with fun facts, recipes, history, and smoked porcine worship. The Memphis Commercial Appeal says, ?If you can make it to the end of this book without... more...
- Potter/TenSpeed/Harmony 2011; US$ 25.00
Since its inception in 1996, Stone Brewing Co. has been the fastest growing brewery in the country?Beer lovers gravitate to its unique line-up which includes favorites such as Stone IPA and Arrogant Bastard Ale. This insider's guide focuses on the history of Stone Brewing Co., and shares homebrew recipes for many of its celebrated beers including Stone... more...
- Random House 2013; US$ 11.27
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, this... more...
- University of California Press 2011; US$ 29.95 US$ 23.96
Gerald Asher, who served as Gourmet? s wine editor for thirty years, has drawn together this selection of his essays, published in Gourmet and elsewhere, for the collective insight they give into why a wine should always be an expression of a place and a time. Guiding the reader through twenty-seven diverse wine regions in France, Italy, Spain, Germany,... more...
- 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...
- Tuttle Publishing 2011; US$ 12.99
Much more than just a Middle Eastern cookbook, In a Persian Kitchen offers a look at a rich culinary culture in delightful detail. With colorful notes that reflect her family's traditions, Maideh Mazda offers readers the possibility of creating the delicate flavors of Persian cuisine. Maideh prioritizes economy and availability of ingredients,... more...