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Most popular at the top

  • The Omnivore's Dilemmaby Michael Pollan

    Penguin Publishing Group 2006; US$ 16.32

    One of the New York Times Book Review's Ten Best Books of the Year Winner of the James Beard Award Author of How to Change Your Mind and the #1 New York Times Bestsellers In Defense of Food  and Food Rules What should we have for dinner? Ten years ago, Michael Pollan confronted us with this seemingly simple question and, with  The... more...

  • The Campaign for Domestic Happinessby Isabella Beeton

    Penguin Books Ltd 2011; US$ 9.86

    Firmly of the belief that a home should be run as an efficient military campaign, Mrs Beeton, the doyenne of English cookery, offers timeless tips on selecting cuts of meat, throwing a grand party and hosting a dinner, as well as giving suggestions on staff wages and the cost of each recipe. With such delicious English classics as rabbit pie, carrot... more...

  • Everlasting Syllabub and the Art of Carvingby Agnes Jekyll; Hannah Glasse

    Penguin Books Ltd 2011; US$ 9.86

    Writing for domestic servants in a conversational, accessible way, eighteenth-century housewife Hannah Glasse disapproved of French terminology and fussiness, instead favouring simple dishes that are still cooked today - a preference that has earned her the reputation of 'the first Domestic Goddess'. With recipes for rice pudding, beef rump, barbecued... more...

  • Appleby Erika Janik

    Reaktion Books 2011; US$ 17.00

    Gravenstein. Coe’s Golden Drop. Mendocino Cox. The names sound like something from the imagination of Tolkien or perhaps the ingredients in a dubious magical potion rather than what they are—varieties of apples. But as befits their enchanting names, apples have transfixed and beguiled humans for thousands of years.   Apple: A Global History... more...

  • Oliveby Fabrizia Lanza

    Reaktion Books 2012; US$ 17.00

    Olives are at once a mythical food—bringing to mind scenes from ancient Rome and the Bible—and an everyday food, given the ubiquity of olive oil in contemporary diets. In this succinct and engaging history, Fabrizia Lanza traces the olive’s roots from antiquity, when olive oil was exalted for ritual purposes and used to anoint kings and athletes,... more...

  • The Cookbook Libraryby Anne Willan; Mark Cherniavsky; Kyri Claflin

    University of California Press 2012; US$ 50.00

    This gorgeously illustrated volume began as notes on the collection of cookbooks and culinary images gathered by renowned cookbook author Anne Willan and her husband Mark Cherniavsky. From the spiced sauces of medieval times to the massive roasts and ragoûts of Louis XIV’s court to elegant eighteenth-century chilled desserts, The Cookbook Library draws... more...

  • The Downstairs Cookbookby Margaret Powell

    Pan Macmillan 2012; US$ 12.83

    A complete 1920s cookbook from Margaret Powell more...

  • The Curiosities of Foodby Peter Lund Simmonds; Alan Davidson; P.L. Simmonds

    Potter/Ten Speed/Harmony/Rodale 2013; US$ 16.95

    Originally published in London in 1859, this rare treasure of culinary history was recently brought to light in the award-winning Oxford Companion to Food, whose author, Alan Davidson, used it as a primary reference in researching some of the more obscure foodstuffs consumed across the globe. Davidson writes that "[CURIOSITIES] is in all probability... more...

  • Orangesby Clarissa Hyman

    Reaktion Books 2013; US$ 18.00

    The tangy, juicy sweetness of oranges has made them a mainstay on our breakfast tables, as snacks, and even as healthy desserts. Indeed, oranges and orange juices are so ubiquitous nowadays that we take them for granted—but their journey to our supermarket shelves is a long and tantalizing story, as Clarissa Hyman reveals in Oranges . Following the... more...

  • Honeyby Stephanie Rosenbaum; Caroline Kopp

    Chronicle Books LLC 2013; US$ 14.99

    Just like the highly successful Lavender Garden , Honey: From Flower to Table dips into the myth, magic, science, and literature behind this sacred and sensuous food. Author Stephanie Rosenbaum traces the amazing process that turns flower nectar into honey, and takes the reader on a fascinating tour of the history and symbolism of honey. Cooking... more...