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A charming, beautifully illustrated food lover's companion that takes readers from a Twelfth Night cake in January to a champagne dinner on New Year ... More

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For the fifth year, "Best Food Writing" assembles the most exceptional writing from the past year's books, magazines, newspapers, newsletters, and ... More

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"One of the best of the many new foodie books out there" ("Denver Post") assembles the most exceptional food and restaurant writing from books, ... More

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Award-winning food writer Mark Kurlansky serves up a true smorgasbord of "choice cuts" by the world's most discerning gourmets and gourmands through ... More

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Celebrated journalist R. W. ("Johnny") Apple was a veteran political reporter, a "New York Times "bureau chief and an incisive and prolific writer. ... More

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This collection of essays from legendary "New York Times" reporter Apple recounts extraordinary meals and little-known facts behind some of the world ... More

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This collection of entertaining anecdotes includes the abuses of the potato and how it can be dignified, social status relative to one's appreciation ... More

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After endless gourmet bingeing around the globe, "Vogue"'s food writer Jeffrey Steingarten ends up nibbling dreary dribblets at a fat farm. But fine ... More

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A glorious celebration of a lifetime love affair with the art of dining, by the author of the classic Madeline series. Illustrated.

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"Best Food Writing 2006" assembles, for its seventh year, the most exceptional writing from the past year's books, magazines, newspapers, newsletters ... More

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This volume includes the best writers on everything from celebrated chefs to the travails of the home cook, from food sourcing at the greenmarket to ... More

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Phileas Fogg, the gentleman adventurer of Jules Verne's famous book, rushed around the world in 80 days . . . with intrepid Nan Lyons following him ... More

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From the author of the entertaining essay collection, "The Man Who Ate Everything, " come 40 outrageous, deliciously provocative new pieces. Each ... More

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Jeffrey Steingarten is to food writing what Bill Bryson is to travel writing. Whether he is hymning the joys of the perfect chip, discussing the ... More

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Spanning over half a million years, this lively account describes the world history of food and the way in which food has influenced the whole course ... More

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An excursion into the origins and background of an ordinary dinner: corn on the cob, chicken with rice, lettuce salad and ice-cream. Tracing the ... More

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Inspired by her beloved blog, dinneralovestory.com, Rosenstrach's story is many wonderful things: a memoir, a love story, a practical how-to guide ... More

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Eating has never been simple, and contemporary eating practices seem more complicated than ever, demanding a multidimensional analysis that strives ... More

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First published in France in 1825 and continuously in print ever since, "The Physiology of Taste" is a historical, philosophical, and ultimately ... More

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