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Cookbooks & Food

BOTANY OF BEER

BOTANY OF BEER

By: Caruso, Giuseppe
$34.95
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"With beautiful India ink illustrations by the author, this book describes every known plant species around the world (roughly 500) that in one way or another is used in the process of brewing, or making beer. The book is as much for homebrewers and professional beer makers as it is for beer aficionados, botany enthusiasts, and collectors of illustrated food books. The volume contains detailed information that is scientifically verified and precise and offers new stimuli for rediscovering and replicating ancient and early modern uses of these plants. The work contains botanical and beer-making fact sheets for the individual species, botanical illustrations, and information boxes on the plant's use throughout history as well as in current beer production. Each section provides the particular plant's scientific name and classification, morphology and geographical distribution, and detailed information about which of its parts are used in beer making, potential toxicity, chemical composition, and the brewing styles in which it's most commonly used. The volume concludes with a useful glossary to permit non-botanists to make sense of the more technical terminology"--
CHEESE, PEARS, AND HISTORY IN A PROVERB

CHEESE, PEARS, AND HISTORY IN A PROVERB

By: Montanari, Massimo
$19.50
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"Do not let the peasant know how good cheese is with pears" goes the old saying. Intrigued by these words and their portent, Massimo Montanari unravels their origin and utility. Perusing archival cookbooks, agricultural and dietary treatises, literary works, and anthologies of beloved sayings, he finds in the nobility's demanding palates and delicate stomachs a compelling recipe for social conduct.

At first, cheese and its visceral, earthy pleasures were treated as the food of Polyphemus, the uncivilized man-beast. The pear, on the other hand, became the symbol of ephemeral, luxuriant pleasure-an indulgence of the social elite. Joined together, cheese and pears adopted an exclusive savoir faire, especially as the "natural phenomenon" of taste evolved into a cultural attitude. Montanari's delectable history straddles written and oral traditions, economic and social relations, and thrills in the power of mental representation. His ultimate discovery shows that the enduring proverb, so wrapped up in history, operates not only as a repository of shared wisdom but also as a rich locus of social conflict.

CHILE PEPPER IN CHINA

CHILE PEPPER IN CHINA

By: Dott, Brian R
$24.00
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Chinese cuisine without chile peppers seems unimaginable. Entranced by the fiery taste, diners worldwide have fallen for Chinese cooking. In China, chiles are everywhere, from dried peppers hanging from eaves to Mao's boast that revolution would be impossible without chiles, from the eighteenth-century novel Dream of the Red Chamber to contemporary music videos. Indeed, they are so common that many Chinese assume they are native. Yet there were no chiles anywhere in China prior to the 1570s, when they were introduced from the Americas.

Brian R. Dott explores how the nonnative chile went from obscurity to ubiquity in China, influencing not just cuisine but also medicine, language, and cultural identity. He details how its versatility became essential to a variety of regional cuisines and swayed both elite and popular medical and healing practices. Dott tracks the cultural meaning of the chile across a wide swath of literary texts and artworks, revealing how the spread of chiles fundamentally altered the meaning of the term spicy. He emphasizes the intersection between food and gender, tracing the chile as a symbol for both male virility and female passion. Integrating food studies, the history of medicine, and Chinese cultural history, The Chile Pepper in China sheds new light on the piquant cultural impact of a potent plant and raises broader questions regarding notions of authenticity in cuisine.

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COMPLETE JOY OF HOMEBREWING FOURTH EDITION: FULLY REVISED AND UPDATED

By: Papazian, Charlie
$18.99
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Fully Revised and Updated, The Complete Joy of Homebrewing is everything you need to know to brew beer at home from start to finish including new recipes, updated charts on hop varieties, secrets to fermentation, beer kit tips, and more--from the master of homebrewing.

The Complete Joy of Homebrewing is the essential guide to understanding and making beer, from stouts, ales, lagers, and bitters, to specialty beers and meads. Everything to get started is here: the basics of building a home brewery, world-class proven recipes, easy-to-follow instructions, and the latest advancements in brewing. Master brewer Charlie Papazian also includes the history and lore of beer, the science behind brewing, and tips on how to create your own original ale.

This completely revised and updated edition includes:

  • An expanded and updated homebrew recipe chart: How to brew 53 traditional beers
  • A Beer Styles chart with easy-to-understand descriptions of key flavor and aroma characters along with homebrew technical data to make your own recipe formulations
  • A list of more than 75 beer types describing strength, hop aroma, bitterness, flavor, color, sweetness, and alcohol percentage
  • Expanded charts on 68 hop varieties, descriptions, and uses
  • Brand new recipes
  • Beer kit tips
  • Key information about using and understanding hops
  • Five secrets to fermentation
  • And much more
  • COOK, TASTE, LEARN: HOW THE EVOLUTION OF SCIENCE TRANSFORMED THE ART OF COOKING

    COOK, TASTE, LEARN: HOW THE EVOLUTION OF SCIENCE TRANSFORMED THE ART OF COOKING

    By: Crosby, Guy
    $26.95
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    Cooking food is one of the activities that makes humanity unique. It's not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to control fire to the emergence of agriculture to modern science's understanding of what happens at a molecular level when we apply heat to food. Mastering new ways of feeding ourselves has resulted in leaps in longevity and explosions in population--and the potential of cooking science is still largely untapped.

    In Cook, Taste, Learn, the food scientist and best-selling author Guy Crosby offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste. Crosby explains why both home cooks and professional chefs should learn how to apply cooking science, arguing that we can improve the nutritional quality and gastronomic delight of everyday eating. Science-driven changes in the way we cook can help reduce the risk of developing chronic diseases and enhance our quality of life. The book features accessible explanations of complex topics as well as a selection of recipes that illustrate scientific principles. Cook, Taste, Learn reveals the possibilities for transforming cooking from a craft into the perfect blend of art and science.

    COOKED: A NATURAL HISTORY OF TRANSFORMATION

    COOKED: A NATURAL HISTORY OF TRANSFORMATION

    By: Pollan, Michael
    $17.00
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    Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, and How to Change Your Mind, explores the previously uncharted territory of his own kitchen in Cooked.

    Having described what's wrong with American food in his best-selling The Omnivore's Dilemma (2006), New York Times contributor Pollan delivers a more optimistic but equally fascinating account of how to do it right. . . . A delightful chronicle of the education of a cook who steps back frequently to extol the scientific and philosophical basis of this deeply satisfying human activity. --Kirkus (starred review)

    Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of transformations that occur in cooking. Directed by Oscar-winning filmmaker Alex Gibney and starring Michael Pollan, Cooked teases out the links between science, culture and the flavors we love.

    In Cooked, Pollan discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer.

    Each section of Cooked tracks Pollan's effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us.

    The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.

    EATING IN PLACE: TELLING THE STORY OF LOCAL FOODS

    $12.00
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    EGG

    EGG

    By: Stark, Lizzie
    $28.00
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    The egg is a paradox--both alive and not alive--and a symbol as old as culture itself. In this wide-ranging and delightful journey through its natural and cultural history, Lizzie Stark explores the egg's deep meanings, innumerable uses, and metabolic importance through a dozen dazzling specimens.

    From Mali to Finland, mythologies around the globe have invested the egg with powers of regeneration and fecundity, often ascribing the origin of the world to a cosmic egg. An oracle to Romans, fought over by Gold Rush gangs, used as the foundation of the Clown Egg Registry, and blasted into space, the egg has taken on larger proportions than, say, the ovum of an ostrich.

    It has starred in global dishes from the Korean comfort food ttukbaegi gyeranjjim to the less regaled yet iconic soft-boiled egg. Stark writes a biography of French-born chef Jacques Pépin through his egg creations, and weaves in her personal experiences, like attempting to make the perfect omelet or trying her hand at pysanky--the Ukrainian art of egg decoration. She also explores her fraught relationship to the eggs in her body due to a familial link to cancer, and shares her delight in becoming a mother.

    Filled with colorful characters and fascinating morsels, Egg is playful, informative, and guarantees that you'll never take this delicate ovoid for granted again.

    ENDANGERED EATING

    ENDANGERED EATING

    By: Lohman, Sarah
    $28.95
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    Apples, a common New England crop, have been called the United States' "most endangered food." The iconic Texas Longhorn cattle is categorized at "critical" risk for extinction. Unique date palms, found nowhere else on the planet, grow in California's Coachella Valley--but the family farms that caretake them are shutting down. Apples, cattle, dates--these are foods that carry significant cultural weight. But they're disappearing.

    In Endangered Eating, culinary historian Sarah Lohman draws inspiration from the Ark of Taste, a list compiled by Slow Food International that catalogues important regional foods. Lohman travels the country learning about the distinct ingredients at risk of being lost. Readers follow Lohman to Hawaii, as she walks alongside farmers to learn the stories behind heirloom sugarcane. In the Navajo Nation, she assists in the traditional butchering of a Navajo Churro ram. Lohman heads to the Upper Midwest, to harvest wild rice; to the Pacific Northwest, to spend a day wild salmon reefnet fishing; to the Gulf Coast, to devour gumbo made thick and green with filé powder; and to the Lowcountry of South Carolina, to taste America's oldest peanut--long thought to be extinct. Lohman learns from those who love these rare ingredients: shepherds, fishers, and farmers; scientists, historians, and activists. And she tries her hand at raising these crops and preparing these dishes. Each chapter includes two recipes, so readers can be a part of saving these ingredients by purchasing and preparing them.

    Animated by stories yet grounded in historical research, Endangered Eating gives readers the tools to support community food organizations and producers that work to preserve local culinary traditions and rare, cherished foods--before it's too late.

    FAT CHANCE COOKBOOK: MORE THAN 100 RECIPES READY IN UNDER 30 MINUTES TO HELP YOU LOSE THE SUGAR AND THE WEIGHT

    FAT CHANCE COOKBOOK: MORE THAN 100 RECIPES READY IN UNDER 30 MINUTES TO HELP YOU LOSE THE SUGAR AND THE WEIGHT

    By: Lustig, Robert H
    $16.00
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    The long-awaited cookbook companion to the instant New York Times bestseller Fat Chance shows you how to beat the odds--deliciously

    Dr. Robert Lustig's message that a calorie is not a calorie revolutionized our understanding of weight loss and nutrition. But in order to avoid the hidden sugars that threaten our health and waistlines, Dr. Lustig warns that we must transform the way we shop, cook, and eat. Teaming up with Cindy Gershen--a chef who's lost more than one-hundred pounds on his plan--Dr. Lustig shows readers how to:

    - Stock a pantry
    - Prepare more than 100 fast and delicious recipes
    - Feed a family--kids included--healthy foods they'll love
    - Make entertaining easy and nutritious

    More timely than ever now that newest edition of The Dietary Guidelines for Americans has for the first time placed hard limits on the amount of sugar we should consume, The Fat Chance Cookbook shows you how to lose weight, find your way back to health, and still enjoy delectable, memorable meals.

    FERMENTATION AS METAPHOR

    FERMENTATION AS METAPHOR

    By: Katz, Sandor Ellix
    $25.00
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    Los Angeles Times Best Cookbooks 2020

    Saveur Magazine Favorite Cookbook to Gift

    Esquire Magazine Best Cookbooks of 2020

    The book weaves in reflections on art, religion, culture, music, and more, so even if you're not an epicure, there's something for everyone.--Men's Journal

    Bestselling author Sandor Katz--an "unlikely rock star of the American food scene" (New York Times), with over 500,000 books sold--gets personal about the deeper meanings of fermentation.

    In 2012, Sandor Ellix Katz published The Art of Fermentation, which quickly became the bible for foodies around the world, a runaway bestseller, and a James Beard Book Award winner. Since then his work has gone on to inspire countless professionals and home cooks worldwide, bringing fermentation into the mainstream.

    In Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. He informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change.

    Throughout this truly one-of-a-kind book, Katz showcases fifty mesmerizing, original images of otherworldly beings from an unseen universe--images of fermented foods and beverages that he has photographed using both a stereoscope and electron microscope--exalting microbial life from the level of "germs" to that of high art. When you see the raw beauty and complexity of microbial structures, Katz says, they will take you "far from absolute boundaries and rigid categories. They force us to reconceptualize. They make us ferment."

    Fermentation as Metaphor broadens and redefines our relationship with food and fermentation. It's the perfect gift for serious foodies, fans of fermentation, and non-fiction readers alike.

    It will reshape how you see the world.--Esquire

    FOOD RULES: AN EATER'S MANUAL

    FOOD RULES: AN EATER'S MANUAL

    By: Pollan, Michael
    $16.00
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    An enhanced edition of Food Rules--beautifully illustrated and packed with additional food wisdom

    Michael Pollan's Food Rules prompted a national discussion helping to change the way Americans approach eating. This new edition illustrated by celebrated artist Maira Kalman--and expanded with a new introduction and nineteen additional food rules--marks an advance in the national dialogue that Food Rules inspired. Many of the new rules, suggested by readers, underscore the central teachings of the original Food Rules, which are that eating doesn't have to be so complicated and that food is as much about pleasure and community as it is about nutrition and health. A beautiful book to cherish and share, Food Rules guides us with humor, joy, and common sense toward a happier, healthier relationship to food.

    FOOD RULES: AN EATER'S MANUAL

    FOOD RULES: AN EATER'S MANUAL

    By: Pollan, Michael
    $13.00
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    #1 New York Times Bestseller

    A useful and funny purse-sized manual that could easily replace all the diet books on your bookshelf. --Tara Parker-Pope, The New York Times

    A definitive compendium of food wisdom

    Eating doesn't have to be so complicated. In this age of ever-more elaborate diets and conflicting health advice, Food Rules brings welcome simplicity to our daily decisions about food. Written with clarity, concision, and wit that has become bestselling author Michael Pollan's trademark, this indispensable handbook lays out a set of straightforward, memorable rules for eating wisely, one per page, accompanied by a concise explanation. It's an easy-to-use guide that draws from a variety of traditions, suggesting how different cultures through the ages have arrived at the same enduring wisdom about food. Whether at the supermarket or an all-you-can-eat buffet, this is the perfect guide for anyone who ever wondered, "What should I eat?"

    In the more than four decades that I have been reading and writing about the findings of nutritional science, I have come across nothing more intelligent, sensible and simple to follow than the 64 principles outlined in a slender, easy-to-digest new book called Food Rules: An Eater's Manual, by Michael Pollan. --Jane Brody, The New York Times

    It doesn't get much easier than this. Each page has a simple rule, sometimes with a short explanation, sometimes without, that promotes Pollan's back-to-the-basics-of-food (and-food-enjoyment) philosophy. --The Los Angeles Times

    Michael Pollan's most recent book on food, Cooked: A Natural History of Transformation--the story of our most trusted food expert's culinary education--was published by Penguin Press in April 2013, and in 2016 it served as the inspiration for a four-part docuseries on Netflix by the same name.

    FORTUNE COOKIE CHRONICLES

    FORTUNE COOKIE CHRONICLES

    By: Lee, Jennifer B
    $14.00
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    If you think McDonald's is the most ubiquitous restaurant experience in America, consider that there are more Chinese restaurants in America than McDonalds, Burger Kings, and Wendys combined. New York Times reporter and Chinese-American (or American-born Chinese). In her search, Jennifer 8 Lee traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food.

    The Fortune Cookie Chronicles speaks to the immigrant experience as a whole, and the way it has shaped our country.

    GASTRONOMICAL ME

    GASTRONOMICAL ME

    By: Fisher, M F K
    $18.00
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    In 1929, a newly married M.F.K. Fisher said goodbye to a milquetoast American culinary upbringing and sailed with her husband to Dijon, where she tasted real French cooking for the first time. The Gastronomical Me is a chronicle of her passionate embrace of a whole new way of eating, drinking, and celebrating the senses. As she recounts memorable meals shared with an assortment of eccentric and fascinating characters, set against a backdrop of mounting pre-war tensions, we witness the formation not only of her taste but of her character and her prodigious talent.

    GASTROPHYSICS

    GASTROPHYSICS

    By: Spence, Charles
    $19.00
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    The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating--and want to eat more.

    Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work?

    The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience--how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations.

    The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the "off the plate" elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we're dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we're tasting and influence what others experience.

    This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.

    HOMEMADE KITCHEN: RECIPES FOR COOKING WITH PLEASURE

    HOMEMADE KITCHEN: RECIPES FOR COOKING WITH PLEASURE

    By: Chernila, Alana
    $24.99
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    This book is a map for how, day in and day out, food shapes my life for the better, in the kitchen and beyond it.
    --from the Introduction

    Start where you are. Feed yourself. Do your best, and then let go. Be helpful. Slow down. Don't be afraid of food.

    Alana Chernila has these phrases taped to her fridge, and they are guiding principles helping her to stay present in her kitchen. They also provide the framework for her second book. In The Homemade Kitchen she exalts the beautiful imperfections of food made at home and extends the lessons of cooking through both the quotidian and extraordinary moments of the day. Alana sees cooking as an opportunity to live consciously, not just as a means to an end.

    Written as much for the reader as the cook, The Homemade Kitchen covers a globe's worth of flavors and includes new staples (what Alana is known for) such as chèvre, tofu, kefir, kimchi, preserved lemons, along with recipes and ideas for using them. Here, too, are dishes you'll be inspired to try and that you will make again and again until they become your own family recipes, such as Broccoli Raab with Cheddar Polenta, a flavor-forward lunch for one; Roasted Red Pepper Corn Chowder, "late summer in a bowl"; Stuffed Winter Squash, rich with leeks, chorizo, apples, and grains; Braised Lamb Shanks that are tucked into the oven in the late afternoon and not touched again until dinner; Corn and Nectarine Salad showered with torn basil; perfect share-fare Sesame Noodles; Asparagus Carbonara, the easiest weeknight dinner ever; and sweet and savory treats such as Popovers, Cinnamon Swirl Bread, Summer Trifle made with homemade pound cake and whatever berries are ripest, and Rhubarb Snacking Cake.

    In this follow-up to Alana's wildly successful debut, The Homemade Pantry, she once again proves herself to be the truest and least judgmental friend a home cook could want.

    HOW TO COOK EVERYTHING VEGETARIAN

    HOW TO COOK EVERYTHING VEGETARIAN

    By: Bittman, Mark
    $35.00
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    The ultimate one-stop vegetarian cookbook-from the author of the classic How to Cook Everything

    Hailed as "a more hip Joy of Cooking" by the Washington Post, Mark Bittman's award-winning book How to Cook Everything has become the bible for a new generation of home cooks, and the series has more than 1 million copies in print. Now, with How to Cook Everything: Vegetarian, Bittman has written the definitive guide to meatless meals-a book that will appeal to everyone who wants to cook simple but delicious meatless dishes, from health-conscious omnivores to passionate vegetarians.

    How to Cook Everything: Vegetarian includes more than 2,000 recipes and variations-far more than any other vegetarian cookbook. As always, Bittman's recipes are refreshingly straightforward, resolutely unfussy, and unfailingly delicious-producing dishes that home cooks can prepare with ease and serve with confidence. The book covers the whole spectrum of meatless cooking-including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes, breads, condiments, desserts, and beverages. Special icons identify recipes that can be made in 30 minutes or less and in advance, as well as those that are vegan. Illustrated throughout with handsome line illustrations and brimming with Bittman's lucid, opinionated advice on everything from selecting vegetables to preparing pad Thai, How to Cook Everything: Vegetarian truly makes meatless cooking more accessible than ever.

    Praise for How to Cook Everything Vegetarian

    "Mark Bittman's category lock on definitive, massive food tomes continues with this well-thought-out ode to the garden and beyond. Combining deep research, tasty information, and delicious easy-to-cook recipes is Mark's forte and everything I want to cook is in here, from chickpea fries to cheese soufflés."
    --Mario Batali, chef, author, and entrepreneur

    "How do you make an avid meat eater (like me) fall in love with vegetarian cooking? Make Mark Bittman's How to Cook Everything Vegetarian part of your culinary library."
    --Bobby Flay, chef/owner of Mesa Grill and Bar Americain and author of the Mesa Grill Cookbook

    "Recipes that taste this good aren't supposed to be so healthy. Mark Bittman makes being a vegetarian fun."
    --Dr. Mehmet Oz, Professor of Surgery, New York-Presbyterian/Columbia Medical Center and coauthor of You: The Owner's Manual

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    INSECT COOKBOOK: FOOD FOR A SUSTAINABLE PLANET

    By: Dicke, Marcel
    $18.99
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    The Definitive Guide to Insects as a Sustainable Food Source

    In 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 for culinary use, with recipes simple enough to make at home yet boasting the international flair of the world's most chic dishes.

    "Invite politicians to dinner and let them tell the world how delicious it is.... They will proudly go around and say, 'I ate crickets, I ate locusts, and they were delicious.'"--Kofi Annan

    The Insect Cookbook features delicious recipes and interviews with top chefs, insect farmers, political figures, and nutrition experts, including chef René Redzepi, whose establishment was elected three times as "best restaurant of the world"; Kofi Annan, former secretary-general of the United Nations; and Daniella Martin of Girl Meets Bug. The book contains all you need to know about cooking with insects, where to buy them, which ones are edible, and how to store and prepare them at home and in commercial spaces.

    KILLING IT: AN EDUCATION

    KILLING IT: AN EDUCATION

    By: Davis, Camas
    $17.00
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    Camas Davis was at an unhappy crossroads. A longtime magazine editor, she had left New York City to pursue a simpler life in her home state of Oregon, with the man she wanted to marry, and taken an appealing job at a Portland magazine. But neither job nor man delivered on her dreams, and in the span of a year, Camas was unemployed, on her own, with nothing to fall back on. Disillusioned by the decade she had spent as a lifestyle journalist, advising other people how to live their best lives, she had little idea how best to live her own life. She did know one thing: She no longer wanted to write about the genuine article, she wanted to be it.

    So when a friend told her about Kate Hill, an American woman living in Gascony, France who ran a cooking school and took in strays in exchange for painting fences and making beds, it sounded like just what she needed. She discovered a forgotten credit card that had just enough credit on it to buy a plane ticket and took it as kismet. Upon her arrival, Kate introduced her to the Chapolard brothers, a family of Gascon pig farmers and butchers, who were willing to take Camas under their wing, inviting her to work alongside them in their slaughterhouse and cutting room. In the process, the Chapolards inducted her into their way of life, which prizes pleasure, compassion, community, and authenticity above all else, forcing Camas to question everything she'd believed about life, death, and dinner.

    So begins Camas Davis's funny, heartfelt, searching memoir of her unexpected journey from knowing magazine editor to humble butcher. It's a story that takes her from an eye-opening stint in rural France where deep artisanal craft and whole-animal gastronomy thrive despite the rise of mass-scale agribusiness, back to a Portland in the throes of a food revolution, where Camas attempts--sometimes successfully, sometimes not--to translate much of this old-world craft and way of life into a new world setting. Along the way, Camas learns what it really means to pursue the real thing and dedicate your life to it.

    KITCHEN AS LABORATORY: REFLECTIONS ON THE SCIENCE OF FOOD AND COOKING

    KITCHEN AS LABORATORY: REFLECTIONS ON THE SCIENCE OF FOOD AND COOKING

    $19.95
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    Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice.

    From the seemingly mundane to the food fantastic--from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads--the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food.

    LET THE MEATBALLS REST: AND OTHER STORIES ABOUT FOOD AND CULTURE

    LET THE MEATBALLS REST: AND OTHER STORIES ABOUT FOOD AND CULTURE

    By: Montanari, Massimo
    $26.50
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    Known for his entertaining investigations into culinary practice, Massimo Montanari turns his hungry eye to the phenomenon of food culture, food lore, cooking methods, and eating habits throughout history. An irresistible buffet of one hundred concise and engaging essays, this collection provides stimulating food for thought for those curious about one of life's most fundamental pleasures.

    Focusing on the selection, preparation, and mythology of food, Montanari traverses such subjects as the status of the pantry over the centuries, the various strategies of cooking over time, the gastronomy of famine, the science of flavors, the changing characteristics of convivial rituals, the customs of the table, and the ever-evolving identity of food. He shows that cooking not only is a decisive part of our cultural heritage but also communicates essential information about our material and intellectual well-being.

    From the invention of basic bread making to chocolate's reputation for decadence, Montanari positions food culture as a lens through which we can plot changes in historical values and social and economic trends. Even the biblical tale of Jacob buying Esau's birthright for a bowl of lentils is a text full of essential meaning, representing civilization's important shift from a hunting to an agrarian society. Readers of all backgrounds will enjoy these delectable insights and their easy consumption in one companionable volume.

    MIDCENTURY COCKTAILS

    MIDCENTURY COCKTAILS

    By: Tichi, Cecelia
    $19.95
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    A delightful history of cocktails from the era of new interstate highways, sprouting suburbs, and atomic engineering

    America at midcentury was a nation on the move, taking to wings and wheels along the new interstate highways and in passenger jets that soared to thirty thousand feet. Anxieties rippled, but this new Atomic Age promised cheap power and future wonders, while the hallmark of the era was the pleasure of an evening imbibing cocktails in mixed company, a middle-class idea of sophisticated leisure. This new age, stretching from the post-World War II baby boom years through the presidency of General Dwight Eisenhower into the increasingly volatile mid-1960s, promised affordable homes for those who had never dreamed of owning property and an array of gleaming appliances to fill them. For many, this was America at its best--innovation, style, and the freedom to enjoy oneself--and the spirit of this time is reflected in the whimsical cocktails that rose to prominence: tiki drinks, Moscow mules, Sea Breezes, Pina Coladas, Pink Squirrels, and Sloe Gin Fizzes.

    Of course, not everyone was invited to the party. Though the drinks were getting sweeter, the racial divide was getting more bitter--Black Americans in search of a drink, entertainment, or a hotel room had to depend on the Green Book for advice on places where they would be welcome and safe. And the Cold War and Space Race proceeded ominously throughout this period, as technological advances alternately thrilled and terrified.

    The third installment in Cecelia Tichi's tour of the cocktails enjoyed in various historical eras, Midcentury Cocktails brings a time of limitless possibilities to life though the cocktails created, named, and consumed.

    MON DOCTEUR LE VIN

    MON DOCTEUR LE VIN

    $19.95
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    This volume, first published in French in 1936, extols the many joys and benefits of wine. Wine drinkers should take pleasure in Gaston Derys's quaint appreciation of the grape, and art lovers can admire Raoul Dufy's joyful watercolours. Reflecting the exuberance and lan of an earlier day, Derys takes us back to a time when the doctor's favoured prescription was an amiable glass of wine. medicinal and therapeutic uses of wine are many: it assists in fighting typhoid, infant sicknesses, and diabetes; it exerts a positive effect on one's character, beauty, and creativity; and it lends a fortifying power to athletes and soldiers. Supported by the comments of French doctors as well as Dufy's beautifully reproduced paintings, Derys's argument to raise a glass of wine becomes pleasantly irrefutable.
    NEW MEXICAN CHILES

    NEW MEXICAN CHILES

    By: DeWitt, Dave
    $12.95
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    As the foods and recipes of Mexico have blended over the years into New Mexico's own distinctive cuisine, the chile pepper has become its defining element and single most important ingredient. Though many types were initially cultivated there, the long green variety that turned red in the fall adapted so well to the local soil and climate that it has now become the official state vegetable. To help chefs and diners get the most from this unique chile's great taste-without an overpowering pungency-Dave DeWitt, the noted Pope of Peppers, has compiled a complete guide to growing, harvesting, preserving and much more-topped off with dozens of delicious recipes for dishes, courses, and meals of every kind.
    PHYSIOLOGY OF TASTE or Meditations on Transcendental Gastronomy

    PHYSIOLOGY OF TASTE or Meditations on Transcendental Gastronomy

    By: Brillat-Savarin, Jean Anthelme
    $18.00
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    A delightful and hilarious classic about the joys of the table, The Physiology of Taste is the most famous book about food ever written. First published in France in 1825 and continuously in print ever since, Jean Anthelme Brillat-Savarin's masterpiece is a historical, philosophical, and epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin--who famously stated "Tell me what you eat and I shall tell you what you are"--shrewdly expounds upon culinary matters that still resonate today, from the rise of the destination restaurant to matters of diet and weight, and in M. F. K. Fisher, whose commentary is both brilliant and amusing, he has an editor with a sensitivity and wit to match his own.

    PURE, WHITE, AND DEADLY: HOW SUGAR IS KILLING US AND WHAT WE CAN DO TO STOP IT

    PURE, WHITE, AND DEADLY: HOW SUGAR IS KILLING US AND WHAT WE CAN DO TO STOP IT

    By: Yudkin, John
    $16.00
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    More than 40 years before Gary Taubes published The Case Against Sugar, John Yudkin published his now-classic exposé on the dangers of sugar--reissued here with a new introduction by Robert H. Lustig, the bestselling author of Fat Chance.

    Scientist John Yudkin was the first to sound the alarm about the excess of sugar in the diet of modern Americans. His classic exposé, Pure, White, and Deadly, clearly and engagingly describes how sugar is damaging our bodies, why we eat so much of it, and what we can do to stop. He explores the ins and out of sugar, from the different types--is brown sugar really better than white?--to how it is hidden inside our everyday foods, and how it is harming our health.

    In 1972, Yudkin was mostly ignored by the health industry and media, but the events of the last forty years have proven him spectacularly right. Yudkin's insights are even more important and relevant now, with today's record levels of obesity, than when they were first published. Brought up-to-date by childhood obesity expert Dr. Robert H. Lustig, this emphatic treatise on the hidden dangers of sugar is essential reading for anyone concerned about their health, the health of their children, and the wellbeing of modern society.

    SANDOR KATZ'S FERMENTATION JOURNEYS: RECIPES, TECHNIQUES AND TRADITIONS FROM AROUND THE WORLD

    SANDOR KATZ'S FERMENTATION JOURNEYS: RECIPES, TECHNIQUES AND TRADITIONS FROM AROUND THE WORLD

    By: Katz, Sandor Ellix
    $35.00
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    From James Beard Award winner and New York Times-bestselling author of The Art of Fermentation the recipes, processes, cultural traditions, and stories from around the globe that inspire Sandor Katz and his life's work--a cookbook destined to become a modern classic essential for every home chef.

    Sandor's life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination.--David Zilber, chef, fermenter, food scientist, and coauthor of The Noma Guide to Fermentation

    This international romp is funky in the best of ways.--Publishers Weekly

    His teachings and writings on fermentation have changed lives around the world.--BBC

    For the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he's gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji.

    In his latest book, Sandor Katz's Fermentation Journeys, Katz takes readers along with him to revisit these special places, people, and foods.

    This cookbook goes far beyond mere general instructions and explores the transformative process of fermentation through:

  • Detailed descriptions of traditional fermentation techniques
  • Celebrating local customs and ceremonies that surround particular ferments
  • Profiles of the farmers, business owners, and experimenters Katz has met on his journeys
  • It contains over 60 recipes for global ferments, including:

  • Chicha de jora (Ecuador)
  • Misa Ono's Shio-koji, or salt koji (Japan)
  • Doubanjiang (China)
  • Efo riro spinach stew (Nigeria)
  • Whole sour cabbages (Croatia)
  • Chucula hot chocolate (Colombia)
  • Sandor Katz's Fermentation Journeys reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz's work through the years--from Wild Fermentation to The Art of Fermentation to Fermentation as Metaphor--this book reflects the enduring passion and accumulated wisdom of this unique man, who is arguably the world's most experienced and respected advocate of all things fermented.

    More Praise for Sandor Katz:

    "[Katz is the] high priest of fermentation."--Helen Rosner, The New Yorker

    "The fermentation movement's guru."--USA Today

    "A fermentation master."--The Wall Street Journal

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    SCENTS AND FLAVORS: A SYRIAN COOKBOOK

    $15.00
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    Delectable recipes from the medieval Middle East

    This popular thirteenth-century Syrian cookbook is an ode to what its anonymous author calls the "greater part of the pleasure of this life," namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them.

    Organized like a meal, Scents and Flavors opens with appetizers and juices and proceeds through main courses, side dishes, and desserts. Apricot beverages, stuffed eggplant, pistachio chicken, coriander stew, melon crepes, and almond pudding are seasoned with nutmeg, rose, cloves, saffron, and the occasional rare ingredient such as ambergris to delight and surprise the banqueter. Bookended by chapters on preparatory perfumes, incenses, medicinal oils, antiperspirant powders, and after-meal hand soaps, this comprehensive culinary journey is a feast for all the senses.

    With the exception of a few extant Babylonian and Roman texts, cookbooks did not appear on the world literary scene until Arabic speakers began compiling their recipe collections in the tenth century, peaking in popularity in the thirteenth century. Scents and Flavors quickly became a bestseller during this golden age of cookbooks and remains today a delectable read for cultural historians and epicures alike.

    An English-only edition.

    SCIENCE IN THE KITCHEN AND THE ART OF EATING WELL

    SCIENCE IN THE KITCHEN AND THE ART OF EATING WELL

    By: Artusi, Pellegrino
    $66.00
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    First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print.

    Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor - humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes.

    Artusi's masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. The illustrations are by the noted Italian artist Giuliano Della Casa.