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  • The Food Of Italyby Claudia Roden

    Random House 2014; US$ 36.38

    Like Elizabeth David, Claudia Roden can write about anything. Whether it's Middle Eastern, Spanish or Italian food, she is the cook to turn to. She is world renowned for her classic books like Arabesque and the Book of Jewish Food. These draw on her Egyptian Jewish roots so it's no wonder Middle Eastern chefs like Ottolenghi are among... more...

  • Bartending For Dummiesby Ray Foley

    Wiley 2014; US$ 18.99

    Make and serve drinks like a pro This latest edition of Bartending For Dummies features over 1,000 drink recipes in an A-Z format with clear, easy-to-follow instructions. This 5th Edition also provides over 40 new cocktails ideas for those who want to know how to serve cocktails professionally, for themselves, or for their guests. Detailed... more...

  • Food History Almanacby Janet Clarkson

    Rowman & Littlefield Publishers 2013; US$ 194.99

    The Food History Almanac, covering 365 days of the year, is chock full of information and anecdotes relating to food history from around the world from medieval times to the present. more...

  • The Champagne Guideby Tyson Stelzer

    Hardie Grant Books 2013; US$ 13.99

    The Champagne Guide tells you everything you need to know about how Champagne is grown and made, and how to buy, open, serve and store, all for less than the price of a bottle of Champagne! A fully-updated colour edition of the internationally acclaimed self-published The Champagne Guide , winner of the 2011 Louis Roederer International Champagne Writer... more...

  • Great Food Jobs 2by Irena Chalmers

    Beaufort Books 2013; US$ 17.95

    Great Food Jobs 2: Ideas and Inspirations for Your Job Hunt is an almanac of eminently useful career guidance mixed with tasty bites of utterly useless gastronomical nonsense, including weird sushi combinations  and odd names of bakeries such as "Nice Buns." A companion to the award-winning Food Jobs: 150 Great Jobs for Culinary... 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...

  • Hamburger Gourmetby David Japy; Elodie Rambaud; Victor Garnier

    Allen & Unwin 2013; US$ 27.26

    Hamburger Gourmet takes an already beloved food and turns it into 58 spins on the classic formula. more...

  • Nosh on Thisby Lisa Stander-Horel; Tim Horel; Arthur Schwartz

    The Experiment 2013; US$ 19.95

    No cookie, strudel, brownie, pie, cake, tart, or treat left behind. This is the promise Lisa Stander-Horel made when her family went gluten-free more than a decade ago. Now Nosh on This presents more than 100 gluten-free recipes inspired by the classics Lisa grew up helping her mother make?and the bakery and store-bought favorites she and her... more...

  • Beyond the Paleby Ken Grossman

    Wiley 2013; US$ 24.95

    Personal tales of perseverance and beer making from the founder of Sierra Nevada Brewing Co. Beyond the Pale chronicles Ken Grossman's journey from hobbyist homebrewer to owner of Sierra Nevada Brewing Co., one of the most successful craft breweries in the United States. From youthful adventures to pioneering craft brewer, Ken Grossman shares the... more...

  • Easy Table Settings for Every Occasionby Noeleen Foster; Clare Huisamen

    Random House Struik 2013; US$ 11.00

    Simple table settings that will inspire you to make the most of every occasion. more...