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A History of Cookbooks: From Kitchen to Page over Seven Centuries
Hardcover

|September 5, 2017

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A History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, Henry Notaker…
Encyclopedia of Pasta
Hardcover

|October 15, 2009

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Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati —pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread. This beautiful volume is the first book to provide a complete history of pasta in Italy, telling…
Cuisine and Culture: A History of Food and People
Paperback

|March 29, 2011

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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…
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…
My Bombay Kitchen: Traditional and Modern Parsi Home Cooking

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The Persians of antiquity were renowned for their lavish cuisine and their never-ceasing fascination with the exotic. These traits still find expression in the cooking of India's rapidly dwindling Parsi population#151;descendants of Zoroastrians who fled Persia…
The Viandier of Taillevent: An Edition Of All Extant Manuscripts

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This volume is the first to present all four extant manuscripts of the Viandier de Taillevent . The texts of the 220 recipes are in their original French and a complete English translation is provided. Variants between the four manuscripts represent more than a…
Eating Words: A Norton Anthology Of Food Writing
Hardcover

|October 27, 2015

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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…
Culinary Ephemera: An Illustrated History
Hardcover

|October 18, 2010

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This extraordinary collection, a trove of enchanting designs, appealing colors, and forgotten motifs that stir the imagination, features an unprecedented assortment of ephemera, or paper collectibles, related to food. It includes images of postcards, match…
The Accomplished Ladies Rich Closet Of Rarities: Or, The Ingenious Gentlewoman And Servant-maids…

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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…
Let's Eat: Jewish Food And Faith
Hardcover

|November 16, 2017

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The food that Jewish people eat is part of our connection to our faith, culture, and history. Not only is Jewish food comforting and delicious, it's also a link to every facet of Judaism. By learning about and cooking traditional Jewish dishes, we can understand…
Roland G. Henin: 50 Years Of Mentoring Great American Chefs

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Certified Master Chef Roland G. Henin has been our nation's top culinary mentor for the past fifty years, training such prestigious chefs as Chef Thomas Keller of French Laundry and Per Se and Certified Master Chef Ron DeSantis. For the first time, his story is…
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…
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