Cooking, Food & Wine

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  1. Book ImageFlavor: The Science of Our Most Neglected Sense

    Bob Holmes

    A journey into the surprising science behind our flavor senses.More

  2. Book ImageIn a Nutshell: Cooking and Baking with Nuts and Seeds

    Cara Tannenbaum, Andrea Tutunjian

    “The recipes are . . . so delicious you’ll ‘go nuts’ with pleasure.”—Nick Malgieri, author of How to BakeMore

  3. Book ImageEating Words: A Norton Anthology of Food Writing

    Sandra M. Gilbert, Roger J. Porter, Ruth Reichl

    “Food writing spans centuries and philosophies. . . . At long last there’s a Norton Anthology with all the most important works.”—EaterMore

  4. Book ImageFood City: Four Centuries of Food-Making in New York

    Joy Santlofer, Marion Nestle

    A 2017 James Beard Award Nominee: From the breweries of New Amsterdam to Brooklyn’s Sweet’n Low, a vibrant account of four centuries of food production in New York City.More

  5. Book ImageLand of Fish and Rice: Recipes from the Culinary Heart of China

    Fuchsia Dunlop

    2017 Nominee for James Beard Cookbook Award: International
    2017 Nominee for IACP Cookbook Award: InternationalMore

  6. Book ImageArt of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life

    Kate McDermott, Andrew Scrivani

    One of 2016’s BEST COOKBOOKS*, THE Pie-Baking Bible**, an INSTANT CLASSIC***, with raves from NPR, Oprah.com, USA Today, Bon Appetit, Cosmopolitan, Outlander Kitchen, and moreMore

  7. Book ImageThe Rye Baker: Classic Breads from Europe and America

    Stanley Ginsberg

    “A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread RevolutionMore

  8. Book ImageTen Restaurants That Changed America

    Paul Freedman, Danny Meyer

    From Delmonico’s to Sylvia’s to Chez Panisse, a daring and original history of dining out in America as told through ten legendary restaurants.More

  9. Book ImagePig Tales: An Omnivore's Quest for Sustainable Meat

    Barry Estabrook

    A Splendid Table Staff Book Pick of the Year

    "Estabrook, a reporter of iron constitution and persistence, has dug deep into the truth about the American pork industry without losing his sense of humor and humanity." —Christopher Kimball, Wall Street JournalMore

  10. Book ImageVegan Vegetarian Omnivore: Dinner for Everyone at the Table

    Anna Thomas

    Can we all sit down and have dinner together?More

  11. Book ImageBrooks Headley's Fancy Desserts: The Recipes of Del Posto’s James Beard Award–Winning Pastry Chef

    Brooks Headley

    “The most entertaining cookbook in memory. . . . A game changer.”—Anthony BourdainMore

  12. Book ImageThe Mad Feast: An Ecstatic Tour through America’s Food

    Matthew Gavin Frank

    A richly illustrated culinary tour of the United States through fifty signature dishes, and a radical exploration of our gastronomic heritage.More

  13. Book ImageThe Language of Food: A Linguist Reads the Menu

    Dan Jurafsky

    A 2015 James Beard Award Finalist: "Eye-opening, insightful, and huge fun to read." —Bee Wilson, author of Consider the ForkMore

  14. Book ImageThe Brewer's Tale: A History of the World According to Beer

    William Bostwick

    Winner of 2014 U.S. Gourmand Drinks Award • Taste 5,000 years of brewing history as a time-traveling homebrewer rediscovers and re-creates the great beers of the past.More

  15. Book ImageThe Food Lab: Better Home Cooking Through Science

    J. Kenji López-Alt

    A New York Times Bestseller
    Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award

    "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book ReviewMore

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