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Most popular at the top

  • Drink More Whiskeyby Daniel Yaffe; Mary Kate McDevitt

    Chronicle Books LLC 2013; US$ 15.99

    This smart guide to whiskey introduces a new generation of would-be connoisseurs to the hottest new-again spirit. And with upstart distillers reviving varieties like white dog (moonshine to prohibition-era folks), now is the best time to start learning about it. Drink More Whiskey is the reference for those want to discover the provenance, styles,... more...

  • Whiskey Distilledby Heather Greene

    Penguin Group US 2014; US$ 11.99

    In the populist tradition of Andrea Immer, New York City?s first female whiskey sommelier translates today?s hottest spirit for a new generation of imbibers Whiskey is in the midst of a huge renaissance. Ten years ago, the United States housed sixty-nine craft distillers; today, there are more than four hundred. Exports of Scotch whisky grew... more...

  • False Tongues and Sunday Breadby Copeland Marks; Elisabeth Lambert Ortiz

    M. Evans & Company 2014; US$ 9.99

    300 delicious recipes that explore the fascinating Mayan cuisine and heritage in Guatemala and its surrounding countries by celebrated food historian and cook Copeland Marks. more...

  • Extreme Cuisineby Jerry Hopkins; Anthony Bourdain; Michael Freeman

    Tuttle Publishing 2004; US$ 21.95

    Sit down for a meal with the locals on six continents - what they eat may surprise you. Extreme Cuisine examines eating habits across the global neighborhood, showing once and for all that road kill for one culture is restaurant fare for another! "I could not have written A Cook's Tour without this book. There is so much I would have missed.... more...

  • French Gastronomyby Jean-Robert Pitte; Jody Gladding

    Columbia University Press 2010; US$ 35.99

    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...

  • Food and Social Mediaby Signe Rousseau

    AltaMira Press 2012; US$ 28.99

    Social media has been a factor in the explosion of interest in food and democratization of food criticism, and this book explains and critique the phenomena and key issues in a lively and anecdotal manner that will appeal to scholars and the interested general public alike. 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...

  • Champagneby Becky Sue Epstein

    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... 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...