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  • Choice Cutsby Mark Kurlansky

    Random House 2013; US$ 11.28

    The winner of the Glenfiddich Best Food Book Award leads is on a dazzling culinary tour around the world and through history - from the fifth century BC to the present day. Presented by subject - including 'Food and Sex', 'Bread', 'Rants' and 'Dessert' - and illustrated with Kurlansky's own pen-and-ink drawings as well as classic photographs,... 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...

  • Tortillasby Paula E. Morton

    University of New Mexico Press 2014; US$ 24.95

    In this entertaining and informative account Paula E. Morton surveys the history of the tortilla from its roots in ancient Mesoamerica to the cross-cultural global tortilla. more...

  • Climbing the Mango Treesby Madhur Jaffrey

    Knopf Doubleday Publishing Group 2008; US$ 15.00

    Whether acclaimed food writer Madhur Jaffrey was climbing the mango trees in her grandparents' orchard in Delhi or picnicking in the Himalayan foothills on meatballs stuffed with raisins and mint, tucked into freshly baked spiced pooris, today these childhood pleasures evoke for her the tastes and textures of growing up. This memoir is both an enormously... more...

  • Dearieby Bob Spitz

    Knopf Doubleday Publishing Group 2012; US$ 16.00

    It?s rare for someone to emerge in America who can change our attitudes, our beliefs, and our very culture. It?s even rarer when that someone is a middle-aged, six-foot three-inch woman whose first exposure to an unsuspecting public is cooking an omelet on a hot plate on a local TV station.  And yet, that?s exactly what Julia Child did.  The warble-voiced... more...

  • Extreme Cuisineby Jerry Hopkins; Anthony Bourdain; Michael Freeman

    Tuttle Publishing 2004; US$ 21.95

    "I could not have written A Cook's Tour without this book. There is so much I would have missed. So dig in. Enjoy. Eat without fear or prejudice, secure in the knowledge that millions of people have been enjoying this fare for centuries without ill effect. [?] Eat. Eat adventurously. Miss nothing. It's all here in these pages."?From the Introduction... more...

  • An Illustrated Guide to Cocktailsby Orr Shtuhl; Elizabeth Graeber

    Penguin Group US 2013; US$ 10.99

    An intoxicating tribute to cocktails, featuring colorful histories, charming illustrations, and delectable recipes Shaken or stirred, on the rocks or straight up, every cocktail has a unique history. Bringing this rich lore to life, An Illustrated Guide to Cocktails showcases the often romantic origin of classic and modern mixed drinks and... more...

  • What Caesar Did for My Saladby Albert Jack

    Penguin Group US 2011; US$ 13.99

    Did you know... the term "hot dog" is believed to have been coined during a baseball game between the Yankees and the Giants in 1901? calzones get their name from their less-than-glamorous looks: calzone means "trouser leg" or "drooping sack" in Italian? the word "salary" comes from Roman soldiers being paid their wages in salt?... more...

  • Tasting Pleasureby Jancis Robinson

    Penguin Group US 1999; US$ 18.00

    Even the French admit that Jancis Robinson is the "undisputed mistress of the kingdom of wine" ( Le Figaro ). Internationally renowned for her work in both television and print, she is the editor of the bestselling Oxford Companion to Wine and has won more than two dozen major awards around the world. Tasting Pleasure is her compelling account... 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...