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Pollan writes about the ecology of the food humans eat and why--what it is, in fact, that we are eating. Discussing industrial farming, organic food, ... More

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A lot has changed since Kitchen Confidential - for the subculture of chefs and cooks, for the restaurant business-and for Anthony Bourdain. Medium ... More

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This wine-lover's history book tells the remarkable story of France's courageous, clever vintners, who protected and rescued the country's most ... More

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The stunning story of how Julia Child transformed herself into the cult figure who touched off a food revolution that has gripped the country for ... More

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When Julia Child arrived in Paris in 1948, a 'six-foot-two-inch, thirty-six-year-old, rather loud and unserious Californian', she spoke barely a few ... More

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University of Pittsburgh chemistry professor and award-winning "Washington Post" food columnist Wolke provides reliable and witty explanations for ... More

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From daily bread to a full-course Christmas dinner, here are more than 100 recipes introducing the foods and cooking of Laura Ingalls Wilder's ... More

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From the bestselling author of "Salt" and "Cod" comes the fascinating history of the oyster's influence on four centuries of cultural, economic, and ... More

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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 ... More

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This quirky guide explains the chemistry and botanical history of over 150 plants, trees, flowers and fruits, showing how they form the bases of our ... More

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An award-winning food writer reveals the secret history of kitchens, showing how technological innovations--from the mortar and pestle to the ... More

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Throughout human history, certain drinks have done much more than just quenchthirst. According to the author of "The Victorian Internet," six of them ... More

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In this stunningly original book, Richard Wrangham argues that it was cooking that caused the extraordinary transformation of our ancestors from ... More

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A friend once said of Churchill "He is a man of simple tastes; he is quite easily satisfied with the best of everything." But dinners for Churchill ... More

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The history of an obsession that once shaped the world In the ancient Egyptian temple of Dayr al-Bahri is preserved the earliest surviving ... More

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The best oils are made by authentic artist-craftsmen, who marry centuries-old agricultural wisdom with cutting-edge extraction technology, and now ... More

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A remarkable portrait of American food before World War II, presented by the "New York Times"-bestselling author of "Cod" and "Salt." Award-winning ... More

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The "BusinessWeek" bestseller, now in paperback. "Pour Your Heart Into It" tells the story of how small-company values, passion, and integrity turned ... More

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Brew Like a Monk delves into monastic brewing, detailing this rich-flavored region of the beer world. It also examines methods for brewing these ... More

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Chocolate the food of the Gods has had a long and eventful history. Its story is expertly told here by the doyen of Maya studies, Michael Coe, and ... More

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This delicious saga of how immigrant food became American food follows European immigrants on a remarkable journey from the Ellis Island dinning hall ... More

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Investigative food journalist Barry Estabrook reveals the huge human and environmental cost of the $5 billion fresh tomato industry and the price we ... More

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More than 430,000 copies of all editions of this definitive "coffee bible" have now been sold. Used by Gourmet Coffees of America as its in-house ... More

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Told for the first time by the only reporter present, this is the full story of the mythic Paris Tasting of 1976--a blind tasting where a panel of ... More

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