Cookbooks, Entertaining, Food Writing, Wine and Beer, etc.
Reaktion Books, May 2009. Hardcover. Char-grilled or boiled? Sauerkraut or chili? Mustard or ketchup? Vienna Beef or Sabrett? Only these questions could be raised about one of the world's favorite backyard, picnic, ballgame, and street foods--the hotdog. Though nearly two billion hot dogs are consumed by Americans annually in the..... More
W. W. Norton & Company, March 2022. Hardcover. J. Kenji López-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there's one pan López-Alt reaches for more than any..... More
Reaktion Books, May 2018. Hardcover. With eye-popping colors and shapes, intense flavors, and curious textures, sweets and candy are beloved by people of all ages worldwide. They provide minor treats, lessons in economics for children, and colorful giveaways to mark festivities. They can be admired for beauty and novelty, make..... More
Reaktion Books, April 2013. Hardcover. Look. Swirl. Sniff. Taste. Savor. Whether you're tasting a refreshing white or an aromatic red, these well-known steps are the only proper way to take the first sip of wine. Oenophiles have never been rare, but over the past decade, wine culture has exploded. Amateur..... More
Reaktion Books, February 2019. Hardcover. Most of us can't make it through morning without our cup (or cups) of joe, and we're not alone. Coffee is a global beverage: it's grown commercially on four continents and consumed enthusiastically on all seven--and there is even an Italian espresso machine on the..... More
Reaktion Books, September 2009. Hardcover. Chocolate layer cake. Fudge brownies. Chocolate chip cookies. Boxes of chocolate truffles. Cups of cocoa. Hot fudge sundaes. Chocolate is synonymous with our cultural sweet tooth, our restaurant dessert menus, and our idea of indulgence. Chocolate is adored around the world and has been since..... More
Storey Publishing, LLC, September 2003. Trade Paperback. Discover the pleasures of making and drinking cider. From choosing the right apples through reaping the liquid rewards of a successful pressing, this classic guide has you covered. With detailed drawings of cider-making equipment, methods, and set-up, even a novice juicer will enjoy..... More
Knopf, November 1996. Hardcover. WINNER OF THE JAMES BEARD FOUNDATION COOKBOOK OF THE YEAR AWARD - A monumental cookbook that gives us the story of the Jewish people told through the story of Jewish cooking--from the bestselling author of A Book of Middle Eastern Food and Claudia Roden's Mediterranean The..... More
Pryor Publications. Trade Paperback. More
Pryor Publications. Trade Paperback. More
Washington Square Press, April 2004. Trade Paperback. Cairo, 1937: French-born Colette Rossant is waiting out World War II among her father's Egyptian-Jewish relatives. From the moment she arrives at her grandparents' belle époque mansion by the Nile, the five-year-old Colette finds companionship and comfort among the other "outsiders" in her..... More
Atria Books, November 2008. Trade Paperback. "We are on our way to Le Havre. The train is going so fast that the landscape is all but a blur. From time to time, I can see a farm in the mist surrounded by a sea of green fields. I am excited..... More
Blacksmith Books, January 2016. Trade Paperback. Have you ever wondered about that wacky-looking fruit staring back at you in the local wet market? Or did you want to know how to cook a particular Chinese vegetable, but don't have the language skills? The Chinese Wet Market Handbook gives you the..... More
Reaktion Books, April 2014. Hardcover. Pilsners, blonde ales, India pale ales, lagers, porters, stouts: the varieties and styles of beer are endless. But as diverse as the drink is, its appeal is universal--beer is the most-consumed alcoholic beverage in the world. From ballparks to restaurants, bars to brewpubs, this multihued..... More
Harper Perennial Modern Classics, May 2021. Trade Paperback. "I'm drenched in cream, marinated in wine, basted in cognac, and thoroughly buttered by the end of The Alice B. Toklas Cook Book." --Eula Biss, New York Times bestselling author of Having and Being Had A beautiful new edition of the classic..... More
Reaktion Books, December 2022. Hardcover. From Viking fisheries to Portuguese bacalao and beyond, a delectable and informative journey through cod fact, cuisine, and lore. This is the first culinary history of a truly remarkable fish. Elisabeth Townsend follows cod around the globe, showing how its pursuit began with the Vikings..... More
Pryor Publications. Trade Paperback. More
Kodansha International, February 2012. Hardcover. When it was first published, Japanese Cooking A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine. Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not..... More
Skyhorse, October 2016. Hardcover. World-renowned artist Tasha Tudor charmed and fascinated fans with her sweet illustrations and simple lifestyle. This cookbook echoes the cultural and family narrative so accurately and beautifully reflected in Tasha Tudor's art and life. The receipts (what she called recipes) also suggest Tasha's philosophy. "In all..... More
Pryor Publications, May 2000. Hardcover. More
Penguin Press, June 2023. Hardcover. One of Financial Times's Best Books of 2023 in Food and Drink In this engrossing and timely journey to the crossroads of food and identity, award-winning writer Anya von Bremzen explores six of the world's most fascinating and iconic culinary cultures--France, Italy, Japan, Spain, Mexico..... More
S&S/Simon Element, September 2023. Hardcover. NAMED A BEST COOKBOOK OF FALL 2023 BY BON APPETIT, WIRED, FORBES, FOOD & WINE, NEW YORK MAGAZINE, EATER, and TASTING TABLE An in-depth exploration of the vibrant food and culture of Taiwan, including never-before-seen exclusive recipes and gorgeous photography. Taipei-based food journalist Clarissa Wei..... More
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