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As well as being the author of "The Three Musketeers", Alexandre Dumas was also an enthusiastic gourmand and expert cook. His "Grand Dictionnaire de ... More

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A comprehensive A-Z encyclopedic reference with more than 1800 entries that provide straightforward explanations of the how and why of food cooking. ... More

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"Lucky Peach" is a journal of food writing--the creation of David Chang, the James Beard Award-winning chef behind the Momofuku restaurants in New ... More

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"First published in 2010 by Quadrille Publishing Limited [London]"--Colophon.

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With an acute eye and an irrepressible wit, Margaret Visser takes a fascinating look at the way we eat our meals. From the ancient Greeks to modern ... More

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The lectures printed within this volume were delivered by Juliet Corson, superintendent of the New York School of Cookery, in the "Farmers Lecture ... More

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... 'tis very fine, but where d'ye sleep, or where d'ye dine? Blenheim Palace was still being built when this verse was composed in 1714. The author ... More

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Through a lively mixture of history, memoir, sociology, and family recipe, the author explores the public and private attitudes about food, drawing a ... More

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Whether extolling the merits of a cheerful breakfast tray, conjuring up a winter picnic of figs and mulled wine, sharing delicious Tuscan recipes, or ... More

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Have you ever wished you could enjoy an Italian dinner with Frances Mayes? Or swap recipes with Jacquelyn Mitchard? It's all possible in this unique ... More

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The companion book to The French Culinary Institute's Public Television series that brings together 27 extraordinary chefs to tell the personal ... More

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A veritable 'scrapbook' of treasured family recipes from 25 countries and brought to your table by two culinary experts from the Slow Food movement

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An irreverent journey through the culinary world of the exotic, the bizarre, and the truly extraordinary, "Gastronaut" is equal parts cookbook and ... More

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The menus themselves are delightfully decorated and beautifully made, and with background information and featured recipes for one or two dishes in ... More

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"Every once in a while a writer of particular skills takes a fresh, seemingly improbable idea and turns out a book of pure delight." That's how David ... More

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Calvin Trillin is America's funniest food writer. He is passionate about cooking. Known to his fans as a "happy eater", he also is a highly respected ... More

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With a rigorous and entertaining style, this miscellanea of informative essays attempts to include gastronomy within the history of philosophy and ... More

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For chefs, experiencing restaurants from the diner's side is crucial. Here are the nation's top chefs with comments on their favorite places to eat. ... More

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Food is life, and Opincar relishes it in this food memoir that brings back the moments and people he broke bread with and loved. The author's ... More

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Bestselling chef and host of "No Reservations" has never been one to pull punches. In his latest work, he serves up a well-seasoned "hellbroth" of ... More

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"Lucky Peach" is a journal of food writing, published on a quarterly basis by McSweeney's. It is a creation of David Chang, the James Beard Award ... More

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