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Every cook needs this ultimate quick reference to today`s ingredients, terms, tools, and techniques. It`s thoroughly modern, in a handy format with ribbon markers and a wipe-down, splash-proof cover, and caters to a new and highly motivated market interes......Read More about the "21st Century Cook" on the Cook Books Website

A marvelous potpourri of history, facts, secrets and trivia all about food. Beginning with the history of food, this is one book that will keep all trivia buffs and information seekers busy for years to come! Loaded with information `from soup to nuts`, ......Read More about the "7001 Forgotten Secrets Of The Ages" on the Cook Books Website

Never has there been so little need to cook. Yet Michael Symons maintains that to be truly human we need to become better cooks: practical and generous sharers of food. Fueled by James Boswell`s definition of humans as cooking animals (for no beast can co......Read More about the "A History Of Cooks And Cooking" on the Cook Books Website

What did Richard III have in his lunchbox? What did Mary Tudor eat for breakfast? And what exactly was it that made George IV so very fat? The fascinating world of royal diets is revealed in this collection of recipes used by monarchs from William the Con......Read More about the "A History Of Royal Recipes" on the Cook Books Website

The Vikings called North America Vinland, the land of wine. Giovanni de Verrazzano, the Italian explorer who first described the grapes of the New World, was sure that they would yield excellent wines. And when the English settlers found grapes growing so......Read More about the "A History Of Wine In America: V. 1" on the Cook Books Website

Recommended by Booklist (the American Library Association): This is a handy book for beginners in life`s approach to cooking and household maintenance. the back cover says, This book tells you what you should have learned from your mother but never did. T......Read More about the "A Primer Of Cooking And Housekeeping" on the Cook Books Website

The extremes of American eatingour separate-but-equal urges to stuff and to starve ourselvesare easy to blame on the excesses of modern living. But Frederick Kaufman followed the winding road of the American intestine back to that cold morning when th......Read More about the "A Short History Of The American Stomach" on the Cook Books Website

Like the savory, simple dishes she favored, M. F. K. Fisher`s writing was often short, stylish, concentrated in flavor, and varied in form, writes Joan Reardon in her introduction to this eclectic, lively collection. Magazine writing launched and help......Read More about the "A Stew Or A Story" on the Cook Books Website

Filled with over 50 classic recipes - from federal pancakes to sweet potato pie - and inspirational stories, this book should make you think twice about the food on your plate. It recounts how American women have gathered, cooked and prepared food for lov......Read More about the "A Thousand Years Over A Hot Stove" on the Cook Books Website

One hundred forty-four proof, notoriously addictive, and the drug of choice for nineteenth-century poets, absinthe is gaining bootleg popularity after almost a century of being banned. Due to popular demand, Absinthe: History in a Bottle is back in paperb......Read More about the "Absinthe" on the Cook Books Website

In this revised and updated edition of Food Silver Medal winner of the Lowell Thomas Award for Best Travel Book the world is revealed through the medium of cuisine. Join such top writers as M. F. K. Fisher, P. J. ORourke, Colin Thubron, Ginu Kamani, ......Read More about the "Adventure Of Food" on the Cook Books Website

This collection of stories toasts the warmth and wonders of the wine world. Raise a glass to Dionysus, the Greek god of wine, on the island of Santorini bring a Parisian wine-connoisseur fiance home to meet a southern beer-drinking family and enjoy a fest......Read More about the "Adventures In Wine" on the Cook Books Website