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- HarperCollins 2009; US$ 12.39
?[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...
- Reaktion Books 2014; US$ 18.00
If there is one thing the United States takes seriously (outside of sports), it?s barbecue. Different in every region, barbecuing is an art, and Americans take pride in their special blend of slow-cooked meat, spices, and tangy sauces. But the US didn?t invent the cooking form, nor do Americans have a monopoly on it?from Mongolian lamb to Fijian pig... more...
- Oxford University Press, USA 2009; US$ 19.99
Written by one of the world's leading authorities and hailed by American Brewer as "brilliant" and "by a wide margin the best reference now available," Beer offers an amusing and informative account of the art and science of brewing, examining the history of brewing and how the brewing process has evolved through the ages. The... more...
- Reaktion Books 2014; US$ 39.00
Thanks to Oktoberfest and the popularity of beer gardens, our thoughts on German food are usually relegated to beer, sausage, pretzels, and limburger cheese. But the inhabitants of modern-day Germany do not live exclusively on bratwurst. Defying popular perception of the meat and potatoes diet, Ursula Heinzelmann?s Beyond Bratwurst delves... more...
- Potter/TenSpeed/Harmony 2014; US$ 29.99
The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending topic: bitterness. What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They?re bitter. While some culinary cultures, such as in Italy and parts of Asia, have an inherent... more...
- Marion Boyars 2010; US$ 14.57
Marmalade is particularly British creation, even though its origins lie abroad, and its charms have been exported to the wider world. C. Anne Wilson?s book was first published in 1986 by Constable, reissued in Britain (Prospect) and the USA (Pennsylvania UP) in 2000, and now takes its place in Prospect?s ‘English Kitchen? series. It offers a history... more...
- Reaktion Books 2013; US$ 30.00
You?ve heard it from doctors, nutritionists, and your mom: breakfast is the most important meal of the day. It?s also one of the most diverse, varying greatly from family to family and region to region, even while individuals tend to eat the same thing every day. While Americans traditionally like to chow down on eggs, cereal, and doughnuts, the Japanese... more...
- Marion Boyars 2004; US$ 58.33
This is the first full-scale study of the world of eighteenth-century British cookery books, their authors, their readers and their recipes. For many decades, we have treated them as collectables – often fetching thousands at auction and in rare-book catalogues – or as quaint survivors, while ignoring their true history or what they have to tell us... more...
- M. Evans & Company 1994; US$ 9.99
The delicious cuisine of Myanmar (Burma) is made accessible to the home cook by the esteemed Copeland Marks. This book is a treasure that shines a light on the unsung cuisine that marries the flavors of China, India and Thailand with mouthwatering results. more...