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Creole Italian: Sicilian Immigrants and the Shaping of New Orleans Food Culture

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In Creole Italian , Justin A. Nystrom explores the influence Sicilian immigrants have had on New Orleans foodways. His culinary journey follows these immigrants from their first impressions on Louisiana food culture in the mid-1830s and along their path until the…
Science in the Kitchen and the Art of Eating Well
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|December 27, 2003

$41.28 online

$55.00

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First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years…
The Atlas of Food: With a New Introduction

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What we eat, where we eat, and how we eat: these questions are explored in this remarkable book, now with a new introduction contextualizing the atlas for 2013 and beyond. By providing an up-to-date and visually appealing understanding of important issues around…
Cuisine and Culture: A History of Food and People

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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…
Masters of American Cookery: M. F. K. Fisher, James Beard, Craig Claiborne, Julia Child

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Ever since American soldiers returned home after World War II with a passion for pâté and escargots instead of pork and beans, our preferences have moved from cooked to raw, from canned to fresh, from bland to savory, from water to wine. And guiding us…
Steeped in History: The Art of Tea
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|October 30, 2009

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After water, tea is the most frequently consumed beverage on the face of the earth. In ancient China tea was regarded as one of the seven daily necessities of life; for many Japanese it has served as a ritual element in the quest for enlightenment. In England…
Is Goat Beef?: Tales from the Front Served with Dishes from the Rear

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IS GOAT BEEF? is a labor of love. It is a book that combines the author’s love of humor, food, and his military service. IS GOAT BEEF? shows the humorous side of the military and how service members relax during times of conflict.
The French Cook Prescribing The Way Of Making Ready Of All Sorts Of Meats, Fish, And Flesh, With…

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EARLY HISTORY OF FOOD. Imagine holding history in your hands. Now you can. Digitally preserved and previously accessible only through libraries as Early English Books Online, this rare material is now available in single print editions. Thousands of…
Housekeeping in Old Virginia
Paperback

|February 1, 2004

$40.74 online

$44.50

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Eatymologies: Historical Notes On Culinary Terms

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Although food historians can rely on written evidence to provide them with early recipes and references to dishes that might have been, the only other sources available to them are archaeology (which never preserves a trifle intact), art history (which doesn't…
Murrels Tvvo Books Of Cookerie And Carving (1641)

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EARLY HISTORY OF FOOD. Imagine holding history in your hands. Now you can. Digitally preserved and previously accessible only through libraries as Early English Books Online, this rare material is now available in single print editions. Thousands of…
The Earth's Bounty
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|July 16, 2008

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This 1909 volume, a follow-up to Saint Maur's 1905 The Self-Supporting Home, continues the story of how Saint Maur went from being a city woman to managing a successful country home. The work is a celebration of common-sense values and domestic hard work coming…
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