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  • The Original White House Cook Bookby F.L. Gillette; Hugo Ziemann; John Moeller

    Racehorse Publishing 2017; US$ 19.99

    Initially published in 1887, The Original White House Cook Book is a cooking compendium penned by F. L. Gillette and Hugo Ziemann. The book is comprised of recipes, cooking techniques, etiquette instruction, household care, and cleanliness tips used in the White House. This historic book includes recipes by the first ladies Martha Washington, Mary... more...

  • K'Obenby Amber M. O'Connor; Eugene N. Anderson

    Rowman & Littlefield Publishers 2016; US$ 79.99

    K?Oben traces the Maya kitchen and its associated hardware, ingredients, and cooking styles from the earliest times for which there is archaeological evidence through today?s culinary tourism in the area. more...

  • Famous Brand Names and Their Originsby Kathy Martin

    Pen and Sword 2016; US$ 13.28

    Many brands, including Boots, Hoover and Kelloggs, were named after their founders whilst others have less obvious origins; for instance, did you know that Velcro comes from velours and crochet, the French words for ?velvet? and ?hook?? This entertaining book by Kathy Martin explores the stories behind the brands, their names and their founders. Bursting... more...

  • Prison Food in Americaby Erika Camplin

    Rowman & Littlefield Publishers 2016; US$ 37.99

    Prison food has captured the popular imagination through its representation in movies, television series, and the news. Here, Erika Camplin discusses the realities of feeding the over 2 million Americans under lock and key. She discusses the business and delivery systems in place and various meals that are typically served. more...

  • Food Cultsby Kima Cargill

    Rowman & Littlefield Publishers 2016; US$ 84.99

    Understanding how food fads and diets can develop a fervent following that rise to the level of a cult is a new area of study and often overlooked. Here, Kima Cargill and other experts shed fresh light on the subject, revealing how and why such cults may develop among certain communities. more...

  • Food, Health, and Culture in Latino Los Angelesby Sarah Portnoy

    Rowman & Littlefield Publishers 2016; US$ 84.99

    Food, Health, and Culture in Latino Los Angeles explores the history of Latino cuisine in Los Angeles and the contemporary Latino food scene, one that sharply contrasts with urban Latino neighborhoods where access to affordable, healthy food is a struggle. The study offers solutions such as expanding urban agriculture and legalizing street vendors.... more...

  • Butterby Elaine Khosrova

    Algonquin Books 2016; US$ 19.95

    ?Edifying from every point of view--historical, cultural, and culinary.? ?David Tanis, author of A Platter of Figs and Other Recipes   It?s a culinary catalyst, an agent of change, a gastronomic rock star. Ubiquitous in the world?s most fabulous cuisines, butter is boss. Here, it finally gets its due. After traveling across three continents... more...

  • On the Menuby Nicholas Lander

    Random House 2016; US$ 42.29

    Featuring interviews with world-renowned chefs Heston Blumenthal (The Fat Duck), Massimo Bottura (Osteria Francescana), René Redzepi (Noma), Michel Roux Jr (Le Gavroche), April Bloomfield (The Spotted Pig), Daniel Boulud (Bar Boulud), Ruth Rogers (The River Café) and many more. In this book they reveal how they decide what food to serve and what... more...

  • The British Tableby Colman Andrews; Christopher Hirsheimer

    Abrams 2016; US$ 31.10

    The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources, both historical and modern, the book includes more than 150 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. Dishes like... more...

  • La cuisine du futur, c'est maintenant !by Benoit Crespin

    Primento Digital Publishing 2016; US$ 19.99

    Un chef belge explique comment s'alimenter en respectant l'humain et l'environnement Consommer devient un acte citoyen et de santé. Pour cuisiner responsable, Benoît Crespin nous livre une vision innovante de la gastronomie et de l?art de cuisiner aujourd?hui. Il passe en revue les pratiques en usage depuis la préhistoire jusqu?à nos jours. Il... more...