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  • 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...

  • Pancakeby Ken Albala

    Reaktion Books 2013; US$ 15.95

    Round, thin, and made of starchy batter cooked on a flat surface, it is a food that goes by many names: flapjack, crêpe, and okonomiyaki, to name just a few. The pancake is a treasured food the world over, and now Ken Albala unearths the surprisingly rich history of pancakes and their sizzling goodness. Pancake traverses over centuries... more...

  • Barbecueby Jonathan Deutsch; Megan J. Elias

    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...

  • Beyond Bratwurstby Ursula Heinzelmann

    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 into the... more...

  • Eggsby Diane Toops

    Reaktion Books 2014; US$ 18.00

    Which came first, the chicken or the egg? In Hindu scripture, the world began as an egg. Laid by a swan floating on the waters of chaos, after a year the egg split into silver and gold halves, with the silver becoming the earth and the gold transforming into the sky. Throughout history, the egg has taken on numerous meanings outside of the famous... more...

  • Coquilles, Calva, and Crèmeby Gerry Dryansky; Joanne Dryansky

    Pegasus Books 2012; US$ 24.99

    A celebration and critique of the French culinary landscape, with a gastronomical excursion across the French countryside in search of the unsung cooks who are still doing it right   This culinary memoir brings to life some of the most fascinating, glamorous food years in France and reveals gastronomical treasures from gifted artisans of the... more...

  • Lizzie's Amish Cookbookby Laura Ann Lapp; Anna Kaufmann; Linda Byler

    Good Books 2012; US$ 13.99

    Lizzie Glick moves from ?running around? to the adventures and anxieties of adulthood in the three-book series Lizzie Searches for Love . But one characteristic remains ever-present in all the books: Lizzie?s love for food! Now you can make Lizzie?s homemade oatmeal bread with strawberry jam and her tantalizing creamsticks. Lizzie?s Amish Cookbook... more...

  • Chocolateby Paul Chrystal; Joe Dickinson

    Osprey Publishing 2013; US$ 7.95

    Kit Kat, Turkish Delight, Creme Egg, Rolo and All Gold are as much a part of British life as were the companies that made them and which led the chocolate revolution in the nineteenth century: Rowntree's, Fry's, Cadbury's, Mackintosh and Terry's. This new book charts the history of chocolate manufacture, marketing and consumption in Britain from... more...