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| Dorothy Duncan compiled her best "Country Fare" columns from Century Home magazine for this uniquely Canadian collection. A social, cultural, and—above all—culinary history of dessert, Sweet Invention explores the world’s great dessert...
When award-winning Texas food writer Robb Walsh discovers that the local Galveston Bay oysters are being passed off as Blue Points and... With contributions from Karen Leathem, Patricia Kennedy Livingston, Michael Mizell-Nelson, Cynthia LeJeune Nobles, Sharon Stallworth...
Slow Food is poised to revolutionize the way Americans shop for groceries, prepare and consume their meals, and think about food. The... An irresistible sampling of the city's rich food heritage, Gastropolis explores the personal and historical relationship between New...
From proverbs to technical arguments, from anecdotes to examples of folklore, chemist and philosopher Pierre Laszlo takes us through the... Food expert and celebrated food historian Andrew F. Smith recounts& mdash;in delicious detail& mdash;the creation of contemporary...
An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Hervé This is... An internationally renowned chemist, popular television personality, and bestselling author, Hervé This heads the first laboratory...
The Renaissance and the age of discovery introduced Europeans to exotic cultures, mores, manners, and ideas. That kitchen revolution led... Why did the passion for food -- gastronomy -- originate in France? The key, it turns out, is France itself. In its climate, diversity of...
Known for his idiosyncratic, entertaining investigations into culinary practice, Massimo Montanari turns his hungry eye to the phenomenon... Honey, I'm Homemade: Sweet Treats from the Beehive across the Centuries and around the World showcases a wealth of recipes for cookies,...
In 1991 Ruth Reichl, then a Los Angeles Times food writer, observed that much of the style now identified with California cuisine, and... In this provocative and lively addition to his acclaimed writings on food, Warren Belasco takes a sweeping look at a little-explored yet...
A History of Wine in America is the definitive account of winemaking in the United States, first as it was carried out under Prohibition,... Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati-pasta in its myriad forms has been a staple of the Mediterranean...
Described in the 2008 Saveur 100 as "At the top of our bedside reading pile since its inception in 2001," the award-winning Gastronomica:... This extraordinary collection, a trove of enchanting designs, appealing colors, and forgotten motifs that stir the imagination, features...
In a lively account of the American tuna industry over the past century, celebrated food writer and scholar Andrew F. Smith relates how... This dishy and delightful, never-before-published correspondence between America's queen of food, Julia Child, and her confidante and...
Originally published in London in 1727, The Compleat Housewife was the first cookbook printed in the United States. William Parks,... Dorothy Duncan compiled her best "Country Fare" columns from Century Home magazine for this uniquely Canadian collection.
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