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Cookbooks, Recipes, Magazines, and Food Literature
Scroll down to see a selection of
Food Literature
featuring treatises on the history of food and cooking. |
A Cook's Dictionary: International Food and Cooking Terms from A to Z
by Charles Sinclair
Hardcover, 640 pages, Published August, 2005
Compare at $35.00, Our Price $24.50
An indispensable reference for anyone who loves eating, cooking, or simply reading about food, this collection contains more than 25,000 food terms from around the world, as well as concise descriptions of dishes, ingredients, equipment, and techniques. Global cuisine is brought within cooks' reach with recipes from more than 90 countries, including familiar American, Italian, and French fare and lesser-known creations from Afghanistan, Iceland, Lithuania, and Yemen. Chefs, gastronomes, culinary students, and translators will eat up this thorough guide to international cooking.
Prentice Hall Dictionary of Culinary Arts, Second Edition
by Steven Labensky and Gaye Ingram
Hardcover, 519 pages, 2nd Edition, Published January, 2005
Compare at $26.60, Our Price $21.28
25,000 entries cover food identification, prep and cooking methods, nutrition, tools, spirits, historical terms, prepared dishes, more.
Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia
by Alain Ducasse
Hardcover, 1080 pages, Published January, 2005
Compare at $250.00, Our Price $175.00
World-renowned French chef Alain Ducasse believes that food arouses all the senses. In this sumptuous book, he takes us on a culinary journey for both eye and palate. Here he shares the culinary experience, knowledge, and love of ingredients he has refined over the past 25 years. Today, Ducasse feeds his passion for cooking through restaurants all over the world and a professional-level cooking school. He is now ready to bring his know-how and enthusiasm to American professional chefs and experienced home cooks, providing 700 recipes from French and Mediterranean cuisine that incorporate 100 basic ingredients and use 10 major cooking styles. Each dish is described in full, with recipes for accompaniments included; complete instructions for plating the entire dish are given as well. An appendix offers an encyclopedia of ingredients as well as basic recipes (sauces, stocks, and so on). Illustrated with more than 1,000 photographs and original drawings,
Oxford Encyclopedia of Food and Drink in America
by Andrew F. Smith
Hardcover, 2 volumes, 1540 pages, Published December, 2004
Compare at $250.00, Our Price $138.60
In 800 intriguing articles (from over 200 contributors), the Oxford Encyclopedia of Food and Drink in America covers the significant events, inventions, and social movements in American history that have affected the way Americans view, prepare, and consume food and drink. In an A-Z format, this two-volume set details the regions, people, ingredients, foods, drinks, publications, advertising, companies, historical periods, and political and economic aspects pertinent to American cuisine. With contributions from academia, industry, and the culinary world, the Encyclopedia provides a far-ranging yet cohesive account of American history and culture from a gastronomic perspective.
Food for Cooks: Essential Ingredients for the Pantry
by Clare Ferguson
Hardcover, 144 pages, Published September, 2003
Compare at $29.95, Our Price $20.96
With ethnic foodstuffs and spices from the farthest reaches of the world now available in almost every American supermarket, today's cook has access to a truly global pantry. Featuring over 500 items, from wasabi to winddried duck, Clare Ferguson explains what to look for in terms of taste, quality, and nutritional value, and demystifies how these ingredients can turn everyday meals into mouth-watering culinary events with little fuss and no extra time. A comprehensive "Resources" section lists specialty retailers as well as mail-order suppliers and websites. All these features combine to make this an encyclopedic resource--a virtual world of ingredients at your fingertips.
Chef's Companion, Third Edition: A Complete Dictionary of Culinary Terms
by Elizabeth Riely
Paperback, 352 pages, 3rd Edition, Published April, 2003
Compare at $24.95, Our Price $17.46
The essential A-Z reference of culinary terms--concise and up-to-date. Anyone who has ever struggled to pronounce a word on a menu or wrestled with an unfamiliar ingredient or cooking technique will find a true friend in this revised and updated edition. This indispensable culinary reference covers more than 5,000 English and foreign terms related to ingredients, cooking techniques, food preparation, wine terminology, and kitchen equipment, as well as notable figures in the history of food and gastronomy. This new edition includes 900 all-new terms reflecting the growing interest in wine, pastry, and ethnic cuisine, and also addresses changes in Chinese spelling and pronunciation.
An A-Z of Food & Drink
by John Ayto
Hardcover, 375 pages, Published May, 2002
Compare at $25.00, Our Price $20.00
An A-Z of Food & Drink is an invaluable reference tool--and cookbook supplement--for anybody who cooks, or simply loves food. From Arugula to Zabaglione this veritable feast of gastronomic words and phrases presents the meaning, origin, and development of over 1,200 food and drink terms. Savor foods and drinks named after their place of origin, such as Cheddar, Stilton, and Dublin Bay prawns. Sink your teeth into the etymology of lasagna. Or whet your appetite with wines named after their grape, including Cabernet Sauvignon and Riesling. Seasoned throughout with literary wit and wisdom, An A-Z of Food & Drink also includes hundreds of illuminating quotations on food--meaty enough to spark discussions in the kitchen and light enough to enjoy from your armchair.
Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Revised Edition
by Librairie Larousse
Hardcover, 1350 pages, Published October, 2001
Compare at $85.00, Our Price $59.50
This extensively revised edition features 200 new recipes (3,500 in all), 400 new reference entries, new full-color photographs, a handy ribbon marker, and an appealing, contemporary new design and package. And, for the first time ever, entries on American cuisine! This new edition expands the book's scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on bechamel and bearnaise, Brillat-Savarin and Bordeaux, but now it's also the go-to source on biryani and bok choy, bruschetta and bhutan rice.
The Oxford Companion to Food
by Alan Davidson, Editor
Hardcover, 880 pages, Published November, 1999
Compare at $60.00, Our Price $48.00
20 Years in the making, here is the long-awaited magnum opus from one of the world's great authorities on the history and use of food. This Companion is packed with 2,650 delightfully written A-Z entries—including 39 feature articles on staple foods—the vast majority penned by the renowned Alan Davidson, with additional articles by over fifty specialists from as far afield as the Phillipines and Norway. The coverage is spectacular, with the most wide-ranging treatment ever of foods and food products and how to use them. Indeed, the Companion covers everything—plant products, meats, birds and eggs, dairy products, nuts, aquatic plant foods, cereals and exotic foods. Davidson examines famous dishes and drinks from around the world—from cider, crocque-monsieur, and couscous to Spam, sherbet and sonofabitch stew. There are entries on national and regional cuisines, food preparation and preservation, culinary terms and techniques, food science and diet, cookbooks and their authors, and the role of food in culture and religion.
New Food Lover's Companion Third
Edition
by Sharon Herbst
Paperback, 792 pages, Third Edition, Published February, 2001
Compare at $14.95, Our Price $10.46
This new edition of one of America's best-selling culinary reference books is bigger and better than ever, with almost 6,000 listings on subjects related to food and drink. Here are answers to questions about cooking techniques, meat cuts, kitchen utensils, food, wine, cocktail terms, and much more.
Visual Food Encyclopedia
by Serge D'Amico and Francois Fortin, Editors
Hardcover, 685 pages, 2nd Edition, Published October, 1996
Compare at 49.95, Closeout Price $29.98
Absolutely gorgeous, extensive and practical guide to 1,000+ cooking techniques and ingredients, many with recipes.
A History of Cooks and
Cooking
by Michael Symons
Hardcover, 400 pages, Published April, 2000
Compare at $30.00, Our Price $21.00
Fueled by James Boswell's definition of humans as cooking animals (for "no beast can cook"), Symons set out to explore the civilizing role of cooks in history. His wanderings take us to the clay ovens of the prehistoric eastern Mediterranean and the bronze cauldrons of ancient China, to fabulous banquets in the temples and courts of Mesopotamia, Egypt and Persia, to medieval English cookshops and Southeast Asian street markets, to palace kitchen, diners and modern fast-food eateries.
Salt: A World History
by Mark Kurlansky
Hardcover, 484 pages, Published December, 2001
Compare at $28.00, Our Price $16.80
Homer called salt divine. Plato described it as especially dear to the gods. As Mark Kurlansky so brilliantly relates in his world-encompassing new book, salt has shaped civilization from the beginning, and its story is a glittering, often surprising part of the history of mankind. So valuable that it has often served as currency (and still does in places today), salt inspired the earliest trade routes across unknown oceans and the remotest deserts. Wars have been fought over salt, and while salt taxes secured empires across Europe and Asia, they have also inspired revolution... From America's oldest salt mine on Avery Island in Louisiana to rural Sichuan province where the last home-made soy sauce is made, Mark Kurlansky has produced a kaleidoscope of world history, a multi-layered masterpiece that blends political, commercial, scientific, religious, and culinary records into a rich and memorable tale.
Hungering for America: Italian, Irish, and Jewish Foodways in the Age of Migration
by Hasia R. Diner
Hardcover, 292 pages, Published November, 2001
Compare at $39.95, Our Price $35.95
Millions of immigrants were drawn to American shores, not by the mythic streets paved with gold, but rather by its tables heaped with food. How they experienced the realities of America's abundant food--its meat and white bread, its butter and cheese, fruits and vegetables, coffee and beer--reflected their earlier deprivations and shaped their ethnic practices in the new land. Hungering for America tells the stories of three distinctive groups and their unique culinary dramas. Italian immigrants transformed the food of their upper classes and of sacred days into a generic "Italian" food that inspired community pride and cohesion. Irish immigrants, in contrast, loath to mimic the foodways of the Protestant British elite, diminished food as a marker of ethnicity. And, East European Jews, who venerated food as the vital center around which family and religious practice gathered, found that dietary restrictions jarred with America's boundless choices. These tales, of immigrants in their old worlds and in the new, demonstrate the role of hunger in driving migration and the significance of food in cementing ethnic identity and community.
La Varenne Pratique
by Anne Willan
Hardcover, 528 pages, Published September, 1989
Compare at $80.00, Our Price $56.00
The complete illustrated cooking course. Techniques, ingredients, and tools of classic modern cuisine with more than 2,500 full-color photographs.
The Big Book of Herbs: A Comprehensive Illustrated Reference
by Arthur O. Tucker and Thomas DeBaggio
Hardcover, 672 pages, 1st Edition, Published November, 2000
Compare at $39.95, Our Price $27.96
Every aspect of growing, identifying, harvesting, preserving and using over 500 species of herbs is provided in this compendium. Home gardeners, commercial horticulturists and academics will benefit from the vast knowledge and the 165 meticulous botanical drawings in this test. A typical herb profile provides a plant's botanical name and family, whether it is an annual or perennial, its height, hardiness, light requirements, water consumption, required soil type and pH. The history of the plant, its chemistry, how to propogate it, and its culinary, landscape and craft uses are also included.
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