3,310円 Every wine has a story. In this collection of elegantly written essays from the past thirty years, updated with a new introduction and endnotes, renowned author Gerald Asher informs wine enthusiasts with insightful, engrossing accounts of wines from Europe and America that offer just as much for ...

4,902円 Americans learned how to make wine successfully about two hundred years ago, after failing for more than two hundred years. Thomas Pinney takes an engaging approach to the history of American wine by telling its story through the lives of 13 people who played significant roles in building an indu...

5,300円 After thirty years of leading culinary tours throughout Mexico, Marilyn Tausend teams up with Mexican chef and regional cooking authority Ricardo Muñoz Zurita to describe how the cultures of many profoundly different peoples combined to produce the unmistakable flavors of Mexican food. Weaving en...

4,637円 In a lively account of the American tuna industry over the past century, celebrated food writer and scholar Andrew F. Smith relates how tuna went from being sold primarily as a fertilizer to becoming the most commonly consumed fish in the country. In American Tuna, the so-called "chicken of the s...

1,324円 Delectably brief essays that tell you only what you need to know to enjoy wine. There are wine encyclopedias, bibles, and guidesーthis is not one of those books. It doesn’t contain everything, just the really important stuff: the truly key wines, grapes, regions; tips about wine buying, aging, an...

1,423円 Originally published in 1941, this delightful little book is in fact the precursor to Good Eating, published in 1944 and recently reissued by Macmillan to great acclaim. Packed with practical, nutritious and frequently delicious recipes by the Daily Telegraph's Home Cook, this is both a charming ...

562円 What hidden evasions and exclusions lie behind the subtle perfection of the BLT? What is the etymology of the croissant? Why did we drink all that Bud Lite Lime? What did you do to my face? This collection of writing by Jonah Campbellーmetalhead, misanthrope, unrepentant good eaterーexplores the ...

1,326円 Philip E. Muskett, former Surgeon Superintendent to the NSW government, wrote in 1893: …our people live in direct opposition to their semi-tropical environment ... the consumption of butchers meat and tea is enormously in excess of any common sense requirements .. The Art of Living in Australia o...

1,698円 Pat Willard takes readers on a journey into the regional nooks and crannies of American cuisine where WPA writers-including Eudora Welty, Saul Bellow, Ralph Ellison, and Nelson Algren, among countless others-were dispatched in 1935 to document the roots of our diverse culinary cuisine. America Ea...

164円 Updated! Now with photos and a new layout!! Create delicious professional gourmet meals in a flash… - Cut your cooking time in half and create great meals like you see on T.V.! - Create delicious meals in 30 minutes or less - 101 dinner (also lunch and breakfast!) meals for you to choose from, so...

1,671円 Kužinavanje u (ili - na) brodu više je od običnog svakodnevnog kuhanja ali zasigurno i posve drugačije od zahtjevnih gastronomskih operacija u raskošno opremljenim kuhinjama s bogatim smočnicama. Ono je, naime, specifično ne samo zbog najčešće spartanskih uvjeta kuhanja, skromnih brodskih zaliha ...

2,647円 What is a truffle? Is it the über-shroom, the highest order of fungal foods? Does it arrive, as some cultures feel, in the moment of a thunderclap? One thing is for sure: despite its unappetizing appearance, the truffle is without a doubt one of the most prized ingredients in the world’s pantry. ...