748円 This vintage book contains a complete guide to the history of alcohol in the Far East, with information on popularity, costs, influence, laws, production techniques, and many other related aspects. Detailed yet accessible, “The History of Alcohol in the Far East” will appeal to those with an inte...

933円 "...[An]adventure story, a hold-your-breath-while-you-turn-the-page thriller that's also an anthropological study of the culture of cooking" -- Anthony Bourdain, The New York Times The classic account of what drives a chef to perfection by accaimed write Michael Ruhlman -- ーwinner of the IACP Co...

2,647円 Take a slice of bread. It’s perfectly okay in and of itself. Maybe it has a nice, crisp crust or the scent of sourdough. But really, it’s kind of boring. Now melt some cheese on itーa sharp Vermont cheddar or a flavorful Swiss Gruyere. Mmm, delicious. Cheeseーit’s the staple food, the accessory t...

2,022円 Patricia Volk’s delicious memoir lets us into her big, crazy, loving, cheerful, infuriating and wonderful family, where you’re never just hungry–your starving to death, and you’re never just full–you’re stuffed. Volk’s family fed New York City for one hundred years, from 1888 when her great-grand...

164円 Calling all cheese lovers. Here's a book for you. Did you know that cheese making predates recorded history? The Egyptians and the Romans made cheese, but the Eurpeans are credited with creating the the majority of the modern cheeses that we eat today. Take this tour of "all things cheese" to lea...

777円 Born into a well-to-do family in Cuba in 1953, Eduardo Machado saw firsthand the effects of the rising Castro regime. When he and his brother were sent to the United States on one of the Peter Pan flights of 1961, they did not know if they would ever see their parents or their home again. From hi...

2,653円 “All you have to do is ask ‘why’ and open to any page. Good luck putting it down.” ーAlton Brown, host of Good Eats and Iron Chef Have you ever wondered why onions make us cry? Do you believe bananas contain more calories as they ripen and get sweeter? This sequel to the best-selling What Einstei...

164円 Introduction: The following pages comprise the series of articles which appeared, during the last season, in the columns of the Utica Morning and Weekly Herald. It is not claimed that they exhaust the several questions discussed; but it is believed that they constitute the most practical treatise...

2,115円 "A sun-drenched memoir with a fairy-tale ending."ーKirkus Reviews In this laugh-out-loud tale, two adventurers discover that rare combination: joy and success. Candace, a painter, and Ferenc, a writer, begin a new life near the hill town of Montalcino. They restore a thirteenth-century friary, pl...

619円 The ebook inspired by the hugely popular Recipe Rifle blog. One of the funniest cookbooks you are ever likely to read. And definitely the sweariest. For over three years now, Esther Walker has been entertaining foodies with her hilarious Recipe Rifle blog. Charting her progress from bad cook to, ...

1,088円 From the award-winning food editor of The Washington Post comes a cookbook aimed at the food-loving single. Joe Yonan brings together more than 100 inventive, easy-to-make, and globally inspired recipes celebrating solo eating. Dishes like Mushroom and Green Garlic Frittata, Catfish Tacos with Ch...

2,647円 Curry is one of the most widely usedーand misusedーterms in the culinary lexicon. Outside of India, the word curry is often used as a catchall to describe any Indian dish or Indian food in general, yet Indians rarely use it to describe their own cuisine. Curry answers the question, “What is curry...