Browse By Subject

• American Cooking
• Chinese Cooking
• Desserts
• Food Writing
• Italian Cooking
• Mexican Cooking
• Vegetarian Cooking

Related Subjects

• Health

Related Courses

• Kitchen Chemistry

Cooking, Food & Wine

1. The Wine Savant: A Guide to the New Wine Culture

   Michael Steinberger

   A savvy and opinionated tour of the contemporary world of wine.More

2. Repast: Dining Out at the Dawn of the New American Century, 1900-1910

   Michael Lesy, Lisa Stoffer

   What we ate, how we ate, and how eating changed during America’s first real food revolution, 1900–1910.More

3. Sauces & Shapes: Pasta the Italian Way

   Oretta Zanini de Vita, Maureen B. Fant

   The indispensable cookbook for genuine Italian sauces and the traditional pasta shapes that go with them.More

4. Extra Virginity: The Sublime and Scandalous World of Olive Oil

   Tom Mueller

   The sacred history and profane present of a substance long seen as the essence of health and civilization.More

5. The Vineyard at the End of the World: Maverick Winemakers and the Rebirth of Malbec

   Ian Mount

   "A definite must-read for Malbec drinkers everywhere.”—Lettie Teague, WSJ.comMore

6. Every Grain of Rice: Simple Chinese Home Cooking

   Fuchsia Dunlop

   “A must-have for anyone who wants to cook Chinese food at home, home cooks and professionals alike.”—David Chang, MomofukuMore

7. Inventing Wine: A New History of One of the World's Most Ancient Pleasures

   Paul Lukacs

   The story of how wine, as enjoyed by millions of people today, came to be.More

8. Frontera: Margaritas, Guacamoles, and Snacks

   Rick Bayless, Deann Groen Bayless

   A brand-new collection from America’s leading authority on Mexican cooking.More

9. Gran Cocina Latina: The Food of Latin America

   Maricel E. Presilla

   The 2013 James Beard Foundation Cookbook of the Year

   How to cook everything Latin American.

   More

10. Salumi: The Craft of Italian Dry Curing

    Michael Ruhlman, Brian Polcyn

    The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie.More

11. Thoroughly Modern Milkshakes: 100 Thick and Creamy Shakes You Can Make At Home

    Adam Ried

    “The perfect guide for blending up an icy avalanche of creamy concoctions.”—David Lebovitz, author of The Perfect ScoopMore

12. What Einstein Kept Under His Hat: Secrets of Science in the Kitchen

    Robert L. Wolke, Marlene Parrish

    “All you have to do is ask ‘why’ and open to any page. Good luck putting it down.” —Alton Brown, host of Good Eats and Iron ChefMore

13. Growing a Farmer: How I Learned to Live Off the Land

    Kurt Timmermeister

    "Charming . . . . [Kurt Timmermeister] narrates his personal journey with an open, straightforward spirit." —Wall Street JournalMore

14. All About Roasting: A New Approach to a Classic Art

    Molly Stevens

    A master teacher provides delicious recipes and explains the principles behind the essential technique of roasting.More

15. The Tuscan Trilogy: The Hills of Tuscany / A Vineyard in Tuscany / The Wisdom of Tuscany

    Ferenc Máté

    Three-book slipcased edition

    These three international bestsellers together in a boxed set will delight Italophiles.More