777円 150 simple and scrumptious recipes from Stacy Ballis’s hit novels Out to Lunch, Off the Menu, Good Enough to Eat, and Recipe for Disaster, as well as 40 new, never-before-seen recipes! Stacey Ballis is not a professional chef. She is, however, a foodie novelist, meal innovator, family cook, memor...

777円 The idiosyncrasies of language can tell us a lot about a culture. In this delightful book, Clotilde Dusoulier, creator of the award-winning food blog Chocolate & Zucchini, delves into the history and meaning of fifty of the French language’s most popular food-related expressions. Accompanied by b...

6,018円 When Americans think of brunch, they typically think of Sunday mornings swelling into early afternoons; mimosas and bloody Marys; eggs Benedict and coffee cake; bacon and bagels; family and friends. This book presents a modern history of brunch not only as a meal, but also as a cultural experienc...

2,334円 A gorgeous, zen cookbook that celebrates balance, meditation, and everyday beauty. From ancient teachings to the words of celebrated masters and contemporary cooks, this collection of commentaries, blessings, meditations, and recipes is a call to recognize everyday activities as opportunities to ...

2,669円 Figs, fresh and dried, have become the fruit of celebrations and festivities throughout the Western world, and have been typically associated with Christmastime since the nineteenth century. In Figs: A Global History, David C. Sutton examines the festive and celebratory importance of figs in many...

1,867円 Join Texas food writer Robb Walsh on a grand tour complete with larger-than-life characters, colorful yarns, rare archival photographs, and a savory assortment of more than 100 recipes for crispy, crunchy Tex-Mex foods. From the Mexican pioneers of the sixteenth century, who first brought horses ...

1,132円 In this memoir-turned-cookbook, Alice B. Toklas describes her life with partner Gertrude Stein and their famed Paris salon, which entertained the great avant-garde and literary figures of their day. With dry wit and characteristic understatement Toklas ponders the ethics of killing a carp in her ...

1,617円 Bee Wilson is the food writer and historian who writes as the 'Kitchen Thinker' in the Sunday Telegraph, and is the author of Swindled!. Her charming and original new book, Consider the Fork, explores how the implements we use in the kitchen have shaped the way we cook and live. A wooden spoon - ...

1,132円 Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time. His 1825 book The Physiology of Taste defined our notions of French gastronomy, and his insistence that food be a civilizing pleasure for all has inspired the slow food movement and guided chefs worldwi...

1,132円 Throughout the history of civilization, food has been more than simple necessity. In countless cultures, it has been livelihood, status symbol, entertainment - and passion. In the GREAT FOOD series, Penguin brings you the finest food writing from the last 400 years, and opens the door to the wond...

6,380円 Barbecue: A History examines barbecue's history and place in American society using both historical and contemporary sources. The book examines all aspects of barbecue: Outdoor grilling and traditional slow cooking Restaurant and home cookingInternational forms of barbecue The specific foods invo...

2,010円 A 2015 James Beard Award Finalist: "Eye-opening, insightful, and huge fun to read." ーBee Wilson, author of Consider the Fork Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterr...