933円 Toast is Nigel Slater’s truly extraordinary story of a childhood remembered through food. In each chapter, as he takes readers on a tour of the contents of his family’s pantryーrice pudding, tinned ham, cream soda, mince pies, lemon drops, bourbon biscuitsーwe are transported.... His mother was a...

1,867円 What is Jewish cooking in France? In a journey that was a labor of love, Joan Nathan traveled the country to discover the answer and, along the way, unearthed a treasure trove of recipes and the often moving stories behind them. Nathan takes us into kitchens in Paris, Alsace, and the Loire Valley...

777円 Author of the forthcoming What She Ate: Six Remarkable Women and the Food That Tells Their Stories (Summer 2017) With a swooping voice, an irrepressible sense of humor, and a passion for good food, Julia Child ushered in the nation’s culinary renaissance. In Julia Child, award-winning food writer...

748円 This book is thoroughly recommended for inclusion on the bookshelf of the home-brewing enthusiast. An expert on the subject writes a comprehensive guide to the mashing and sparging processes. This book contains classic material dating back to the 1900s and before. The content has been carefully s...

2,334円 What was eating them? And vice versa. In What the Great Ate, Matthew and Mark Jacob have cooked up a bountiful sampling of the peculiar culinary likes, dislikes, habits, and attitudes of famousーand often notoriousーfigures throughout history. Here is food • As code: Benito Mussolini used the phr...

2,177円 The book that helped define a genre: Heat is a beloved culinary classic, an adventure in the kitchen and into Italian cuisine, by Bill Buford, author of Dirt. Bill Buford was a highly acclaimed writer and editor at the New Yorker when he decided to leave for a most unlikely destination: the kitch...

2,022円 A memoir by the legendary cookbook editor who was present at the creation of the American food revolution and played a pivotal role in shaping it • “Engrossing. . . . The Tenth Muse lets you pull up a chair at the table where American gastronomic history took place.”ーO, The Oprah Magazine Living...

777円 “Hot sex, looking good, scoring journalistic triumphs . . . nothing made Alyssa love herself enough until she learned to cook. There's a racy plot and a surprising moral in this intimate and delicious book.” --Gael Greene, creator of Insatiable-Critic.com and author of *Insatiable: Tales from a L...

2,022円 BONUS: This edition contains an excerpt from Calvin Trillin's Quite Enough of Calvin Trillin. “Trillin is our funniest food writer. He writes with charm, freedom, and a rare respect for language.” –New York magazine In this delightful and delicious book, Calvin Trillin, guided by an insatiable ap...

205円 The Book of Tea by Okakura Kakuzō was written in 1906. Essentially it is a long essay linking the role of tea (teaism) to the aesthetic and cultural aspects of Japanese life. Okakura had been taught English from a very young age so was very adept at writing in English to a Western audience. In Th...

2,647円 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ーbut their journey to our supermarket shelves is a long and tantalizing story...

496円 This book outlines the variety of cuisines, food materials and dishes that collectively form Indian Food. It draws upon a range of sourcesliterature, archeology, epigraphic records, anthropology, philology, botanical and genetical studiesto trace the history of Indian food: classification, custom...