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- Penguin Books Ltd 2011; US$ 9.86
Colonel Wyvern, stationed with the army in Madras during the height of British imperial rule, opened a cookery school upon his return to England and was a passionate enthusiast for both European and Indian cuisine. In these vivid, common-sense and entertaining writings, he gives advice on re-creating French classics in the steaming heat; describes... more...
- Penguin Books Ltd 2011; US$ 9.86
Before Mrs Beeton there was Eliza Acton, whose crisp, clear, simple style and foolproof instructions established the format for modern cookery writing, leading to her being called 'the best writer of recipes in the English language' by Delia Smith. Including such English classics as suet pudding, raspberry jam, lemonade and 'superlative mincemeat'... more...
- St. Martin's Press 2012; US$ 6.79
A cultural history of candy-how it evolved from medicine and a luxury to today's Kit Kat bars and M&M's Told through the Kate Hopkins' travels in Europe and the U.S ., Sweet Tooth is a first-hand account of her obsession with candy and a detailed look at its history and development. The sugary treats we enjoy today have a prominent past entertaining... more...
- Reaktion Books 2011; US$ 17.00
From the smash of a bottle on the side of a new ship to the pop of the cork at a New Year?s Eve party champagne signals celebration, fun, and camaraderie all over the world. Bubbly, as we affectionately call it, is a symbol of luxury and decadence and the go-to drink whenever there is an important toast. This history from Becky Sue Epstein is a celebration... more...
- University of California Press 2012; US$ 24.95
Every wine has a story. In this collection of elegantly written essays from the past thirty years, updated with a new introduction and endnotes, renowned author Gerald Asher informs wine enthusiasts with insightful, engrossing accounts of wines from Europe and America that offer just as much for those who simply enjoy vivid evocations of people and... more...
- Knopf Doubleday Publishing Group 2012; US$ 16.00
It?s rare for someone to emerge in America who can change our attitudes, our beliefs, and our very culture. It?s even rarer when that someone is a middle-aged, six-foot three-inch woman whose first exposure to an unsuspecting public is cooking an omelet on a hot plate on a local TV station. And yet, that?s exactly what Julia Child did. The warble-voiced... more...
- Potter/TenSpeed/Harmony 2012; US$ 16.99
AROUND THE WORLD IN A TEACUP Did you know that tea is the most widely consumed beverage on the planet after water? Or that all of the world?s tea originates from only three varieties of a single plant? While a cup of tea may be a simple pleasure for most of us, there are a dizzying number of tastes from which to choose. And every tea, whether a delicately... more...
- Columbia University Press 2003; US$ 39.99
This magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Thematically organized and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today. more...
- Columbia University Press 2003; US$ 16.99
Slow Food is poised to revolutionize the way Americans shop for groceries, prepare and consume their meals, and think about food. The book not only recalls the origins, first steps, and international expansion of the movement from the perspective of its founder, it is also a powerful expression of the organization's goal of engendering social... more...
- Columbia University Press 2010; US$ 36.99
Why did the passion for food -- gastronomy -- originate in France? The key, it turns out, is France itself. In its climate, diversity of soils, abundant resources, and varied topography lie the roots of France's food fame. Pitte masterfully reveals the ways in which cultural phenomena surrounding food and eating in France relate to space and place.... more...