2,022円 From the PEN/Faulkner Award-winning author James Salter and his wife, Kayーamateur chefs and perfect hostsーhere is a charming, beautifully illustrated tour de table: a food lover's companion that, with an entry for each day of the year, takes us from a Twelfth Night cake in January to a champagn...

933円 A culinary classic on the joys of the tableーwritten by the gourmand who so famously stated, “Tell me what you eat, and I will tell you what you are”ーin a handsome new edition of M. F. K. Fisher’s distinguished translation and with a new introduction by Bill Buford. First published in France in ...

2,334円 Time-honored cocktails like the New York Sour and the Sidecar were born during the era of Prohibition, the blessedly bygone social experiment that turned drinking into an underground adventure. In those days, hard beverage options were usually made with homemade hooch and flavorings of dubious or...

777円 Joan Nathan, the author of Jewish Cooking in America, An American Folklife Cookbook, and many other treasured cookbooks, now gives us a fabulous feast of new American recipes and the stories behind them that reflect the most innovative time in our culinary history. The huge influx of peoples from...

777円 In the tradition of Cod and Olives: a fascinating journey into the hidden history, culture, and commerce of caviar. Once merely a substitute for meat during religious fasts, today caviar is an icon of luxury and wealth. In Caviar, Inga Saffron tells, for the first time, the story of how the virgi...

933円 In the highly anticipated follow-up to her bestselling Screen Doors & Sweet Tea, Martha Hall Foose shares recipes and stories that are even closer to her home and heart. A Southerly Course delves deep into Mississippi Delta flavors and foodways, where Martha finds inspiration in local ingredients...

777円 The definitive guide to buying, cutting, and cooking local and sustainable meats, from the owners of Applestone Meat Company and the founders of Fleisher’s Grass-Fed and Organic Meats The butcher has reemerged in American culture as an essential guide in avoiding the evils of industrial meatーwhi...

933円 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. Dav...

2,334円 Absinthe’s renaissance is quickly growing into a culinary movement. The “Green Fairy” is now showing up on cocktail menus at chic restaurants around the country. A Taste for Absinthe celebrates this storied and complex liquor by bringing you 65 cocktail recipes from America’s hottest mixologists ...

933円 The beloved personality from The Howard Stern Show celebrates American fast food, exploring the history and secret menu items of both national and regional chains, ranking everything from burgers and fries to ice and mascots, and offering his own expert tips on where to go and what to order. Jon ...

777円 A history of one of the world's most iconic cocktailsーoriginally an Italian aperitivo, but now a staple of craft bar programs everywhereーwith 60 recipes for variations and contemporary updates. The Negroni is one of the simplest and most elegant drink formulas around: combine one part gin, one ...

2,334円 In this collection of 20 essaysーincluding a number of recipesーby some of the country’s finest writers, food is the central player in memories both exquisite and excruciating. Food isn’t just a gustatory pleasure; it is the stuff of life. At its best and most memorable, a meal becomes a storyーa...