The invention of rum

A complex history of rum, from its production to its consumption, and from its origins in the Caribbean to its impact on the Atlantic world It was strong. It was cheap. It was ubiquitous. Fermented and distilled from the refuse of sugar production, rum emerged in the seventeenth-century Caribbean...

Diplomat in the kitchen

With over 20 years of exploring the world’s diverse cuisines, Jeremiah Knight has learned from local chefs, street vendors, and home cooks, weaving together a rich tapestry of flavors that honor tradition while embracing innovation. Diplomat in the Kitchen is more than a cookbook—it’s a culinary ...

Coffee nation

A fascinating look at how coffee tied the economic future of the early United States to the wider Atlantic worldCoffee is among the most common goods traded and consumed worldwide, and so omnipresent its popularity is often taken for granted. But even everyday habits have a history. When and why ...

The chicago way

"[A] must-read for Chicago’s foodies."— Publishers WeeklyThe untold stories behind Chicago's globally celebrated culinary scene—from revolutionary chefs to kitchen disasters to public uproars to Michelin stars, told by the cooks, servers, restaurateurs, critics, dreamers, and rebels who built Ame...

As american as shoofly pie

When visitors travel to Pennsylvania Dutch Country, they are encouraged to consume the local culture by way of "regional specialties" such as cream-filled whoopie pies and deep-fried fritters of every variety. Yet many of the dishes and confections visitors have come to expect from the region did...

Scheherazade's feasts

The author of the thirteenth-century Arabic cookbook Kitāb al-Ṭabīkh proposed that food was among the foremost pleasures in life. Scheherazade's Feasts invites adventurous cooks to test this hypothesis.From the seventh to the thirteenth centuries, the influence and power of the medieval Islamic w...

How to taste coffee

Winner of the 2024 Midwest Book Award in Cookbooks; 2024 IACP Cookbook Award finalist; 2024 Society of Midland Authors Richard Frisbie Award honoree Home coffee-making authority and author of Craft Coffee: A Manual introduces you to the wide world of coffee flavor Have you ever purchased coffee ...

The hoosier mama book of breakfast bakes

The owner of the legendary Hoosier Mama Pie Company turns breakfast into an art form with this go-to guide for baking scones, muffins, and other morning favorites.In the fifteen years since Paula Haney started Hoosier Mama Pie Company, it has become both a local favorite and national destination,...

Great bakes

Martin Sorge, winner of The Great American Baking Show, guides readers through more than 100 recipes for sweet and savory bakes that celebrate the bounty of the Midwest, from modern classics to innovative show-stoppers.When Paul Hollywood and Prue Leith crowned Martin Sorge the winner of The Grea...

Flavors of al-andalus

"This is a fascinating book about history but not stuck in time. Janet is a time traveler, telling us stories about the past but always making them relevant, bringing the world of al-Andalus—a region very close to my heart—to our kitchens today." --Chef José AndrésThis cookbook explores the deep...

The book of marmalade

Here is everything you need to know about marmalade. C. Anne Wilson, Britain's foremost historian of food, traces the history of this most British of preserves from its Roman and medieval antecedents, through its adoption in Tudor England, its development in Stuart and Georgian Britain, and its f...

Conversations behind the kitchen door

Conversations Behind the Kitchen Door offers an insider’s look into culinary trends through the words of acclaimed and professionally recognized chefs.

Sourdough culture

The essential history of bread baking and sourdough’s rise to a global phenomenon.Sourdough bread fueled the labor that built the Egyptian pyramids. The Roman Empire distributed free sourdough loaves to its citizens to maintain political stability. More recently, amidst the COVID-19 pandemic, sou...

Speaking in cod tongues

"What is Canadian cuisine? Lenore Newman distils much of the current thinking into the erudite and elegantly readable Speaking in Cod Tongues. Her odyssey across the country provides a wealth of culinary detail, giving us a vivid contemporary portrait of Canada's complex and ever-evolving foodway...

The seasoned carnivore

Carnivore for Real Life: Flavorful, Flexible, and Built to Last!With over 100 recipes, visual guides, and tips to keep you healthy and on track.The Seasoned Carnivore offers a flavorful, protein-forward approach to meat-based eating that’s rooted in real life. If you’ve tried the carnivore diet b...

The politics of the pantry

A timely examination of the sustainable food movement and its relationship to capitalism, value, and pleasure.

Eating the ocean

During the first half of the twentieth century, Canadian fisheries regularly produced more fish than markets could absorb. In Eating the Ocean, Brian Payne explores how government-funded marketing encouraged consumers to increase their seafood consumption, and how this advertising endeavour contr...

Eating the urban wild

Imagining systems beyond extractive and industrial models, Natalie Doonan leads readers on an unconventional food tour through the wild corners and everyday streets of Montreal, inviting us to experience food as part of a vibrant, entangled ecosystem.

Eating like a mennonite

Marlene Epp demonstrates that the meaning of Mennonite food lies within the multiple identities of the eater. Spanning the globe, from the nineteenth century to present day, Eating Like a Mennonite concludes that Mennonite food identities develop from adoptions, adaptations, and attitudes in dive...

Early modern maritime recipes

Meticulously researched, this important historical work features more than eighty pre-1800 recipes that reveal a wide array of sources, ingredients, and techniques, reflecting a cosmopolitan intellectual and social life shaped – and limited – by eighteenth-century colonialism.

Catharine parr traill’s the female emigrant’s guide

A guidebook for women immigrants to nineteenth-century Canada in a deluxe edition that shows why it is still relevant today.

Nourrir la machine humaine

A study of foodways and food advice in a modernizing Quebec.

What's to eat?

What do and did we eat? What do our food stories tell us about who we are or were? What's to Eat? serves up twelve preliminary answers to initiate and nourish the discussion of food in Canada.

A hundred years eating

Canadian culinary imaginations

An exploration of food-focused art, literature, and culture and how they generate and disrupt discourses around Canadian nationhood and politics.

Mrs. dalgairns's kitchen

When The Practice of Cookery first appeared in Edinburgh and London editions in 1829, reviewers hailed it as one of the best cookbooks available. Both a history of the seminal cookbook and a guide for readers and cooks today, Mrs Dalgairns's Kitchen offers an intimate look at the tastes and smell...

Pierogi

Anna D. Jaroszyńska-Kirchmann explores the surprising history of pierogi, tracing how Polish cuisine evolved amid the multiethnic landscape of the United States

Nevada grown

Regional flavors and methods on display from the unexpected yet bountiful regions of Nevada.

The smart palate

A comprehensive cookbook that emphasizes delicious and nutritious eating.

Classic palestinian cuisine

Classic Palestinian Cuisine is a collection of over one hundred mouth-watering dishes, such as ful m’dammas (broad bean salad), kidreh (rice with mutton) and djaj mahshi (stuffed chicken), characteristic of the culinary culture of the Mediterranean.   Christiane Dabdoub Nasser’s delightful tips...

The ontario craft beer guide

The comprehensive field guide to over a thousand Ontario beers and the brewers who make them. Join noted beer experts Jordan St. John and Robin LeBlanc as they tell the stories and rate the heady brews found throughout the province at hundreds of breweries, great and humble.

Live the smart way

As an individual with celiac disease, Kathy Smart's love of good food was limited, and flavour often compromised. This cookbook is a collection of tested and tasted gluten-free recipes that are so delicious you forget that they are good for you!

Nothing more comforting

Dorothy Duncan compiled her best "Country Fare" columns from Century Home magazine for this uniquely Canadian collection.

The complete guide to seed and nut oils

The Complete Guide to Seed and Nut Oils is a full-color, illustrated guide to growing, foraging, and pressing over 40 nut and seed crops to produce high-quality oils for culinary and other uses. Coverage includes growing, harvesting, processing, pressing methods and equipment, storage, and use.

The kerala kitchen, expanded edition

Gourmand World Cookbook Award winner“My copy of The Kerala Kitchen has notes scribbled in it and has turmeric stains on certain pages. Now it’s your turn to enjoy. So line up your spices, ready your grated coconut and go to it. You are in for both a literary and gastronomic treat.”—Abraham Verghe...

Rice & curry

A New York Times Notable cookbook—now updated with new recipes, photographs and notes on Sri Lankan culture and cuisine! “A terrific introduction to a great culinary tradition about which egregiously little is known. Well researched, authentic, and easy-to-follow recipes.” ―Anthony Bourdain (on ...

Chími nu'am

More than seventy delectable recipes that bring California’s Indigenous cuisines into kitchens today.Finalist for the 2023 Glenn Goldman Award for Cooking, Chosen by the California Booksellers AllianceIn this sumptuous cookbook, Sara Calvosa Olson (Karuk) reimagines some of the oldest foods in Ca...

Shroom

Fascinatingly versatile and deliciously satisfying - mushrooms are an other-worldly ingredient taking centre stage in kitchens worldwide. Embracing the hottest ingredient around, Shroom is packed with elevated meal ideas that showcase the versatility of this hero ingredient, so you can take flavo...

The terroir of whiskey

The master distiller Rob Arnold reveals how innovative whiskey producers are recapturing a sense of place to create distinctive, nuanced flavors. He takes readers on a world tour of whiskey and the science of flavor, stopping along the way at distilleries in Kentucky, New York, Texas, Ireland, an...

Maple syrup

This maple-syrup-themed cookbook features 40 recipes complemented by full-color photographs of each dish.

The best of wild rice recipes

This varied collection of wild rice recipes includes basic “how to” instructions, soups, salads, side and main dishes, breads, and even desserts.

Mouthfeel

Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for fo...

The best of afghan cooking

The most comprehensive collection of authentic Afghan recipes published in English, this cookbook brings the legendary hospitality and foods of the Afghan table to readers everywhere. Since ancient times, Afghanistan’s location in the heart of Central Asia has made it a crossroads for multiple c...

The bengali five spice chronicles, expanded edition

WINNER GOURMAND COOKBOOK AWARD for Best Indian Cuisine Cookbook“What a seductive book this is, a tantalizing world of flavors waiting to be cooked, tasted, experienced . . . but the scope of the book is much larger, including a personal and well-told story of Bengali cuisine. I love this book!” ...

Maple syrup

This maple-syrup-themed cookbook features a brief history and how-to of maple syrup, plus 40 tested recipes complemented by full-color photographs of each dish.

Enchiladas

Exploring one of Mexico's most popular foods

Корейские алкогольные напитки

В книге впервые на русском языке освещаются вопросы возникновения и истории корейского традиционного алкоголя, методы его производства, фудпейринг, а также приводится более 50 рецептов изготовления как ферментированных, так и дистиллированных традиционных напитков.

Tacos a to z

A one-stop taco shop for creative, non-traditional tacos, Tacos A to Z proves that there are many ways to fill a taco—so many, in fact, that one could easily create a taco for every letter in the alphabet.

The ethical meat handbook, revised and expanded 2nd edition

In this 2nd edition of The Ethical Meat Handbook author Meredith Leigh argues that by assuming responsibility for our food and the route by which it gets there, animals can be an optimal source of food, fiber, and environmental management. Featuring 100+ recipes, and discussions around responsibl...

Nourishing life

Muy bueno: three generations of authentic mexican flavor

“Packed with authentic regional recipes, beautiful stories and gorgeous photographs, Muy Bueno is above all else a delicious family love story."—Matt Armendariz, MattBites.com and author of On a Stick!*GREAT IN E-BOOK and KINDLE editions**As featured in Eater, The New York Times, TODAY Food, Tast...

The insect cookbook

The Definitive Guide to Insects as a Sustainable Food SourceIn The Insect Cookbook, two entomologists and a chef make the case for insects as a sustainable source of protein for humans and a necessary part of our future diet. They provide consumers and chefs with the essential facts about insects...

Eating wild japan

A delicious collection of essays, recipes, and practical plant information exploring Japan's thriving culture of foraged foods.

Honey

This honey-themed cookbook features 50 recipes complemented by full-color photographs of each dish.

Sweet hands: island cooking from trinidad & tobago, 3rd edition

“ . . . the first cookbook that teaches the home cooking of these islands in clear, concise recipes.” — Molly O’NeillInspired by memories of her father and her own experiences on the islands, Ramin Ganeshram introduces readers to the cuisine of Trinidad & Tobago, where African, Indian, Chines...

The paleo cupboard cookbook

Popular food blogger Amy Densmore takes a practical yet creative approach to cooking with whole, unprocessed ingredients, emphasizing how to adjust seasonings and other ingredients to make a dish your own. Whether you like things a little spicier, a little sweeter, or perhaps a little more savory...

Flavors of the maghreb & southern italy

Explore the unique Mediterranean flavors of the Maghreb region with over 100 authentic recipes!The Arabic word Maghreb means “land where the sun sets.” The Maghreb is a multicultural Mediterranean region of North Africa which includes Tunisia, Algeria, Morocco, Mauritania, and Libya. It is border...

Vegetarian flavors with alamelu

All the best vegetarian recipes from Alamelu’s cookbooks and TV show, plus many new ones! Alamelu Vairavan, host of the popular PBS Create show “Healthful Indian Flavors with Alamelu” has been teaching viewers how to embrace vegetables and protein-rich legumes with her flavorful, easy-to-follow ...

Seoul food

Embark on a culinary adventure through the rich and flavoursome world of Korean cuisine as author Haebin Sudo recreates 60 carefully selected dishes for her first cookery book. Seoul Food is full of delicious dishes that showcase authentic Korean meals, both for everyday and for special dinner pa...

The great minnesota hot dish

Called casseroles in most parts of the country, the hot dish really does come in more varieties than noodles, tuna, and crushed potato chips. With more than 200 recipes of Minnesota tradition, this cookbook demonstrates how practical hot dishes can be. Discover classic, ethnic, and even gourmet r...

Instant indian: classic foods from every region of india made easy in the instant pot

Discover favorite foods from all over India with the Instant Pot! By now, nearly everyone has heard of the Instant Pot, the multi-use programmable pressure cooker that has taken the home cooking world by storm and brought together a community of millions of online followers. With over 5 million I...

Bakeland

A quirky, beautifully photographed collection of delicious and creative Nordic baking recipes inspired by nature.From the Danish concept of hygge (or "coziness") to the Swedish fika (or “coffee break”), when it comes to enjoying the good things in life, the Nordic countries tend to know best. And...

On a stick cookbook

This handy little cookbook provides 50 recipes for dishes that are best prepared, served, and eaten on a stick.

Enough for all

Celebrating Native California food gathering and preparation across the seasons, Kathleen Rose Smith reveals the practices handed down through generations of her Bodega Miwuk and Pomo ancestors, and shares how these traditions have evolved into the contemporary ways her family still enjoys wild f...

Foods & flavors from nepal

Birthplace of Buddha and home to stunning Himalayan peaks, Nepal is also known for its unique cuisine and rich cultural traditions. Nepal is a landlocked country that had little contact with the outside world for centuries, resulting in a unique culinary culture that was not influenced by other c...

The campfire foodie cookbook

Put away the hot dogs and the sandwich meat. Your next campsite meal will be a culinary delight! Renowned cook, food stylist and author Julia Rutland has brought her sensational skills to the great outdoors. The result is a camper-friendly cookbook with more than 100 delicious recipes. Do a bit o...

Kitchen mysteries

An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Hervé This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs a...

The new ukrainian cookbook

Winner of the 2012 Gourmand Cookbook Award for Best Eastern European Cookbook!Now available in paperback, this popular Hippocrene cookbook introduces readers to the fresh foods, exquisite tastes, hospitality and generous spirit of the Ukrainian table. Scattered amongst the recipes are quotes, poe...

The ghana cookbook

WINNER GOURMAND COOKBOOK AWARD for Best African Cuisine Cookbook“An in-depth and truly remarkable collection of authentic Ghanaian recipes. This is the definitive Ghana cookbook.” — Pierre Thiam, chef and author of SenegalThe Akan proverb “The good soup comes from the good earth” elegantly sums ...

Sicilian feasts, illustrated edition

“… a superbly presented collection of rich, lip-smacking treats offering a festival of taste and exploration for adventurous dining.”—The Midwest Book Review Now available in an illustrated edition with new recipes and color photos!Sicilian Feasts was born out of the author’s love for her native ...

The curious cheese eater

Curd your enthusiasm for a delicious tour of the world's best cheeses.Join cheese connoisseur Hero Hirsh on a witty and deliciously nerdy journey through the science, stories, and stinky secrets of the planet's most moreish of morsels. Cheese isn't just something you eat - it's something to savou...

Egyptian cooking

Since its original publication in 1984, Samia Abdennour’s Egyptian Cooking has become a true classic. From hearty staples like foul midammis and kushari to more complex meals such as roast leg of lamb and baked stuffed fish, Egyptian Cooking runs the gamut of the national cuisine. Now, in this re...

The cooking of emilia-romagna, illustrated edition

Back in print in a new illustrated edition with color photographs! Giovanna Bellia La Marca guides readers through the wealth of local delights in Emilia-Romagna, a region in northern Italy famous for its gastronomic offerings.The Emilia-Romagna region in northern Italy is home to several of the...