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  • A Year in Food and Beerby Emily Baime; Darin Michaels

    AltaMira Press 2013; US$ 27.99

    With the explosion in craft beers and interest in seasonal cuisine, A Year in Food and Beer perfectly fills a niche. Boasting 40 enticing recipes and more than 100 beer-pairing suggestions, it instructs readers how to identify flavors in specific beers and how to complement those with gourmet foods and cooking techniques by season. more...

  • The Taste of Britainby Laura Mason; Catherine Brown; Hugh Fearnley-Whittingstall

    HarperCollins Publishers 2010; Not Available

    For too long Britain has failed to celebrate its culinary heritage. But from the introduction of borage to the British Isles by the Romans to the nation's love-hate relationship with Marmite, Britain has always played host to an astonishing range of gustatory traditions. more...

  • McIlhenny's Goldby Jeffrey Rothfeder

    HarperCollins 2009; Not Available

    In this fascinating history, Jeffrey Rothfeder tells how, from a simple idea?the outgrowth of a handful of peppers planted on an isolated island on the Gulf of Mexico?a secretive family business emerged that would produce one of the best-known products in the world. A delectable and satisfying read for both Tabasco fans and business buffs, McIlhenny's... more...

  • Inside the California Food Revolutionby Joyce Goldstein

    University of California Press 2013; US$ 34.95

    In this authoritative and immensely readable insider?s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs,... more...

  • The Secret Life of Beer!by Alan D. Eames

    Storey Publishing, LLC 2014; US$ 8.95

    Beer has inspired, influenced, and excited human beings for thousands of years and Alan D. Eames, the certified ?king of beer,? has traveled the world uncovering The Secret Life of Beer . In this book, he reveals untold stories, lore, and references to beer in poetry, song, literature, and history. Readers will be astonished to learn the esoteric... more...

  • In Meat We Trustby Maureen Ogle

    Houghton Mifflin Harcourt 2013; US$ 26.00

    The untold history of how meat made America: a tale of the oversized egos, self-made millionaires, and ruthless magnates; eccentrics, politicians, and pragmatists who shaped us into the greatest eaters and providers of meat in history. more...

  • Staff Meals from Chanterelleby Melicia Phillips; David Waltuck

    Workman Publishing Company 2000; US$ 14.95

    It's the other menu at Chanterelle, New York's dazzling four-star restaurant. Customers eat foie gras and truffles. The staff eats Venison Chili with Red Beans. Customers swoon over the signature seafood sausage. The staff, elbows on the table, cheerfully tucks into Lamb Shanks with Tomato and Rosemary. Of all the great restaurants in New York, Chanterelle... more...

  • San Franciscoby Erica J. Peters

    AltaMira Press 2013; US$ 37.99

    This food biography focuses on how people have experienced the bounty of the City by the Bay. more...

  • Fannie's Last Supperby Christopher Kimball

    Hyperion 2010; US$ 12.99

    In the mid-1990s, Chris Kimball moved into an 1859 Victorian townhouse on the South End of Boston and, as he became accustomed to the quirks and peculiarities of the house and neighborhood, he began to wonder what it was like to live and cook in that era. In particular, he became fascinated with Fannie Farmer's Boston Cooking-School Cook Book . Published... more...

  • My Usual Tableby Colman Andrews

    HarperCollins 2014; US$ 14.99

    My Usual Table is a love letter to the great restaurants that have changed the way we eat?from Trader Vic?s to Chez Panisse and Spago to elBulli?and a vivid memoir of a life lived in food, from a founding editor of Saveur and James Beard Award-winning writer Colman Andrews. For reviewer, writer, and editor Colman Andrews, restaurants have been... more...