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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 America’s culinary culture. The…

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Questlove is a drummer, producer, musical director, culinary entrepreneur, and  New York Times  best-selling author. What unites all of his work is a profound interest in creativity. In somethingtofoodabout, Questlove applies his boundless…

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In her own words, here is the captivating story of Julia Child’s years in France, where she fell in love with French food and found ‘her true calling.’ From the moment the ship docked in Le Havre in the fall of 1948 and Julia watched the…

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The enchanting story of Julia Child's years as a TV personality and beloved cookbook author, a sequel-in-spirit to  My Life in France --by her great-nephew. Julia Child is synonymous with French cooking, but her legacy runs much deeper. Now, Alex…

Butter: A Rich History

by Elaine Khosrova

|This title releases November 15, 2016

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A gripping historical narrative that explores the rich chronicle of innovation, revolution, and controversy of our world's most famous fat: butter. The delicious kitchen staple we so often take for granted is not merely a stick tucked into our refrigerator door.…

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Inspired by David Simon's award-winning HBO series Treme , this celebration of the culinary spirit of post-Katrina New Orleans features recipes and tributes from the characters, real and fictional, who highlight the Crescent City's rich foodways. From chef…

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An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in…

How To Eat

by Nigella Lawson

|March 1, 2000

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"The great British Culinary Renaissance has done many things — given us extra virgin oil, better restaurants and gastroporn — but it hasn't taught us how to cook." —Nigella Lawson How To Eat is a book that does. Firmly rooted in home…

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Edited by influential literary critic Sandra M. Gilbert and award-winning restaurant critic and professor of English Roger Porter, Eating Words gathers food writing of literary distinction and vast historical sweep into one groundbreaking volume. Beginning with…

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This cookbook contains 78 recipes for delicious drinks, hearty breads, soups and hors d'oeuvres, robust entrées, and rich desserts that originate from the folkloric foundations of individual cultures throughout Europe and the English Isles in the Middle Ages.…

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Inside what life is really like for the new generation of professional cooks—a captivating tale of the make-or-break first year at a young chef’s new restaurant.   For many young people, being a chef is as compelling a dream as being a rock star…

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A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and…