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History

  • The Good Cook's Book of Oil and Vinegarby Michele Anna Jordan; M. F. K. Fisher; Liza Gershman

    Skyhorse Publishing 2015; US$ 18.99

    “Michele Jordan knows her food and she knows how to write about it.? — San Francisco Examiner What is extra virgin olive oil and how do you find the best kind? How do you cook with flavored vinegars and should they be bought or made at home? What are the best oils for frying? How does the strength of a vinegar influence a recipe? The Good... more...

  • The Good Cook's Book of Salt and Pepperby Michele Anna Jordan; Liza Gershman

    Skyhorse Publishing 2015; US$ 18.99

    ?It amazes me that so little has been written about the two foods we eat most often. Here is a book that tells us about these two ingredients?one essential to life, the other the flavor of almost everything we eat. . . . A book like Ms. Jordan?s is long overdue.? ?James Peterson Salt is indispensable. Pepper is superfluous. Michelle Anna Jordan... more...

  • Ethnic American Food Todayby Ph.D Lucy M. Long

    Rowman & Littlefield Publishers 2015; US$ 169.99

    Ethnic American Food Today is the first encyclopedia to illuminate the variety and complexity of ethnic food cultures in this country and to address their place within the larger American culture. more...

  • The Rituals of Dinnerby Margaret Visser

    Open Road Media 2015; US$ 14.99

    ?The book progresses like a feast. Read it, because you'll never look at a table knife the same way again.? ? The New York Times Book Review This award-winning work by Margaret Visser is a wry and remarkable exploration of the way we eat. Solidifying her standing as a preeminent observer and scholar of everyday life, Visser takes on the sweeping... more...

  • The World on a Plateby Mina Holland

    Penguin Publishing Group 2015; US$ 20.00

    Eat your way around the world without leaving your home in this mouthwatering cultural history of 100 classic dishes. Best Culinary Travel Book (U.K.), Gourmand World Cookbook Awards Finalist for the Fortnum & Mason Food Book Award ?When we eat, we travel.? So begins this irresistible tour of the cuisines of the world, revealing what people... more...

  • Cocinarby Anónimo

    Cooltura 2015; US$ 3.81

    Según la revista Time, Michael Pollan es una de las personas más influyentes del mundo. Activista, autor de varios bestsellers y profesor de periodismo, en este maravilloso libro explica que el interés por la gastronomía es inversamente proporcional al tiempo y a la energía que la gente dedica al acto de cocinar, una tarea que se delega cada vez más... more...

  • New York in a Dozen Dishesby Robert Sietsema

    Houghton Mifflin Harcourt 2015; US$ 22.00

    In thirteen essays (a baker's dozen) covering distinctive dishes from a cross-section of New York City's cultural makeup, veteran food journalist Robert Sietsema explores how foods from around the world arrived, commingled, and became part of the city?s culinary identity. Sietsema writes from personal experience as a restaurant critic eating in thousands... more...

  • The Good Cook's Book of Mustardby Michele Anna Jordan; Madeleine Kamman; Liza Gershman

    Skyhorse Publishing 2015; US$ 18.99

    “Some single, simple things, like mustard, have a wealth of history and a path of stories, usually known only to a few. . . . Even if you don?t think you?re interested in mustard, after reading this delightful book, you will be!? —Deborah Madison, The Savory Way The sharp, bright taste of mustard has been used to enhance food for centuries, and... more...

  • Bourbon Empireby Reid Mitenbuler

    Penguin Publishing Group 2015; US$ 27.95

    How bourbon came to be, and why it?s experiencing such a revival today   Unraveling the many myths and misconceptions surrounding America?s most iconic spirit, Bourbon Empire traces a history that spans frontier rebellion, Gilded Age corruption, and the magic of Madison Avenue. Whiskey has profoundly influenced America?s political, economic, and... more...

  • Biscuitsby Jackie Garvin

    Skyhorse Publishing 2015; US$ 19.99

    From the kitchens of our grandmothers to present-day biscuit-only shops, this sweet and savory food has come a long way in American culture. More than four hundred years ago, explorers of the New World carried a biscuit known as hardtack on their voyages. Hardtack was made from flour, water, and sometimes salt and was sturdy and long lasting, making... more...