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Hardcover

|June 7, 2016

$24.48 online

$35.00

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The funny, poignant memoir of one man’s struggle to come to terms with his celiac diagnosis, forcing him to reexamine his relationship with food. When Paul Graham was suddenly diagnosed with celiac disease at the age of thirty-six, he was forced to say…
Hardcover

|March 22, 2017

$28.39 online

$41.99

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Knife is a love letter to this essential culinary tool - its form, history, and creation. The knife can be the most functional utensil or the most exquisite piece of design - avid collectors pay jaw-dropping sums for piece of Japanese hand-crafted steel, made…
Hardcover

|May 16, 2017

$28.97 online

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A beautifully written food memoir chronicling one woman’s journey from her rural Midwestern hometown to the intoxicating world of New York City fine dining—and back again—in search of her culinary roots   Before Amy Thielen frantically…
Hardcover

|August 16, 2016

$28.70 online

$33.50

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James Beard Foundation Book Award Winner From the author of the acclaimed 97 Orchard and her husband, a culinary historian, an in-depth exploration of the greatest food crisis the nation has ever faced—the Great Depression—and how it transformed…

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In somethingtofoodabout , drummer, producer, musical director, culinary entrepreneur, and  New York Times  bestselling author, Questlove, applies his boundless curiosity to the world of food. In conversations with ten innovative chefs in America,…

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A culinary classic on the joys of the table—written by the gourmand who so famously stated, “Tell me what you eat, and I will tell you what you are”—in a handsome new edition of M. F. K. Fisher’s distinguished translation and with a…

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One of the great science and health revelations of our time is the danger posed by meat-eating. Every day, it seems, we are warned about the harm producing and consuming meat can do to the environment and our bodies. Many of us have tried to limit how much meat…

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Hardcover

|November 4, 2003

$25.84 online

$34.99

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On the subject of pizza, there is never a shortage of opinions. Allegiances run from the general (Chicago versus New York style, Neapolitan versus Roman) to the particular (Pepe's versus Sally's, Gino's East versus Pizzeria Uno), and new…

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From an era when American women pulled up their trousers, slipped on their gloves, and stepped up to the plate comes this intriguingly hip companion to the ultimate 1940s kitchen. More than 200 recipes—from cooking goodies for soldiers to re-creating…
Paperback

|May 7, 2013

$27.00 online

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When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A…

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For more than 10,000 years, grains have been the staples of Western civilization. The stored energy of grain allowed our ancestors to shift from nomadic hunting and gathering and build settled communities—even great cities. Though most bread now comes from…