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

    Potter/TenSpeed/Harmony 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...

  • 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...

  • Beefby Lorna Piatti-Farnell

    Reaktion Books 2013; US$ 18.00

    Beef explores the place beef has occupied in art, literature and historical cookbooks, while also paying attention to the ethical issues in beef production and contemplating its future. 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 and continents, often hidden by... more...

  • Wineby Marc Millon

    Reaktion Books 2013; US$ 18.00

    In Wine, Marc Millon travels back to the origins of modern man to find the answer, discovering that this heady drink is intertwined with the roots of civilization itself. Wine traces the long history of the most complex, mysterious and magical of the worlds beverages. 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...

  • 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...

  • Buon Appetito, Your Holiness: The Secrets of the Papal Tableby Mariangela Rinaldi

    Arcade Publishing 2000; US$ 3.99

    That many of the Popes throughout the two millenia of Christianity lived and ate well is common knowledge. This vivid history of the papacy reveals not only the culinary secrets of the papal kitchens but offers many of the favorite recipes with which the Holy Fathers regaled themselves. We meet the thirteenth-century Pope, Martin IV, whose excessive... more...

  • In Meat We Trustby Maureen Ogle

    Houghton Mifflin Harcourt 2013; US$ 26.00

    Introduction ?Truly we may be called a carnivorous people,? wrote an anonymous American in 1841, a statement that is as accurate today as it was then. But to that general claim a twenty-first-century observer would likely add a host of caveats and modifiers: Although we Americans eat more meat than almost anyone else in the world, our meat-centric... more...