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  • Earth to Tableby Jeff Crump; Bettina Schormann

    Random House of Canada 2012; US$ 30.00

    Cook your ?greenest? meal: Earth to Table inspires local and sustainable eating in every mouth-watering recipe. There is nothing more delicious than a tomato still warm from the sun. Though that is easy to forget when we are surrounded by food shipped to our supermarkets from around the world, the healthiest and most delicious food often comes from... more...

  • Cocktailsby Joseph M. Carlin

    Reaktion Books 2013; US$ 18.00

    Gimlet, negroni, manhattan, Long Island ice tea, flirtini, hurricane, screwdriver—cocktails have come a long way from their first incarnation in the seventeenth century, when rum punch was everyone’s go-to drink. Originally made of five ingredients, including a spirit, sugar, and spices, “cocktail” now refers to any drink made... more...

  • Lemonby Toby Sonneman

    Reaktion Books 2013; US$ 18.00

    You can squeeze it, zest it, slice it, juice it, pickle it, or even take a bite out of it as Sicilians do. Adding freshness and flavor to food and drinks, this versatile sour fruit, also known for resolving diverse health and household troubles, has long been considered vital to Mediterranean and European cookery and cuisine.    Lemon:... more...

  • The Cuisines of Spainby Teresa Barrenechea; Jeffrey Koehler; Christopher Hirsheimer

    Ten Speed Press 2013; US$ 27.99

    With the world in a swoon over the gastronomic riches of Spain - from the brilliant array of its traditional tapa dishes to the daring preparations of its new generation of chefs -the timing couldn't be better for the arrival of this long-awaited cookbook. In THE CUISINES OF SPAIN, Teresa Barrenechea, one of the country's most talented culinary ambassadors,... more...

  • The Medieval Kitchenby Hannele Klemettilä

    Reaktion Books 2013; US$ 39.00

    We don’t usually think of haute cuisine when we think of the Middle Ages. But while the poor did eat a lot of vegetables, porridge, and bread, the medieval palate was far more diverse than commonly assumed. Meat, including beef, mutton, deer, and rabbit, turned on spits over crackling fires, and the rich showed off their prosperity by serving... more...

  • Beefby Lorna Piatti-Farnell

    Reaktion Books 2013; US$ 18.00

    Hamburgers, pot roast, stew, steak, brisket—these mouthwatering dishes all have cows in common. But while the answer to the question, “Where’s the beef?” may be, “everywhere,” links to obesity and heart disease, mad-cow disease, and global warming have caused consumers to turn a suspicious eye onto the ubiquitous... more...

  • Offalby Nina Edwards

    Reaktion Books 2013; US$ 18.00

    “Offal” has the same pronunciation as “awful”—an appropriate homophone, given that offal comprises the whole spectrum of an animal’s glands, essential organs, skin, muscle, guts, and every unmentionable in between. Yet as Nina Edwards shows in this intriguing history, offal has been consumed and enjoyed across ages... more...

  • Wineby Marc Millon

    Reaktion Books 2013; US$ 18.00

    Look. Swirl. Sniff. Taste. Savor. Whether you’re tasting a refreshing white or an aromatic red, these well-known steps are the only proper way to take the first sip of wine.   Oenophiles have never been rare, but over the past decade, wine culture has exploded. Amateur wine enthusiasts join dedicated collectors at tastings and on... 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...

  • 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...