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Food & Cooking
Bestselling Titles
Food & Cooking Titles
Albala, Ken
$39.95 hardcover; 978-0-520-22947-1
Allport, Susan
Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them
$40.00 hardcover; 978-0-520-24282-1
$14.95 paperback; 978-0-520-25380-3
American Institute for Cancer Research
Recipes for a Healthy Weight and a Healthy Life
$25.95 hardcover; 978-0-520-24234-0
Belasco, Warren
A History of the Future of Food
$21.95 paperback; 978-0-520-25035-2
Bestor, Theodore C.
The Fish Market at the Center of the World
$25.95 paperback; 978-0-520-22024-9
Boisard, Pierre
A National Myth
$31.95 hardcover; 978-0-520-22550-3
Bynum, Caroline Walker
The Religious Significance of Food to Medieval Women
$24.95 paperback; 978-0-520-06329-7
Clover, Charles
How Overfishing Is Changing the World and What We Eat
$16.95 paperback; 978-0-520-25505-0
Coates, Clive, M. W.
Vintages and Tasting Notes 1952-2003
$65.00 hardcover; 978-0-520-23573-1
Dalby, Andrew
The Story of Spices
$21.95 paperback; 978-0-520-23674-5
Dalton, Sharron
What Parents, Schools, and Communities Can Do to Control the Fatness Epidemic
$40.00 hardcover; 978-0-520-22574-9
$16.95 paperback; 978-0-520-24666-9
Flandrin, Jean-Louis
A History of Table Service in France
$34.95 hardcover; 978-0-520-23885-5
Freedman, Paul, editor
The History of Taste
$39.95 hardcover; 978-0-520-25476-3
Goldstein, Darra
The Vibrant Culture and Savory Food of the Republic of Georgia
$21.95 paperback; 978-0-520-21929-8
Goldstein, Evan
A Master Sommelier's Practical Advice for Partnering Wine with Food
$29.95 hardcover; 978-0-520-24377-4
Guthman, Julie
The Paradox of Organic Farming in California
$55.00 hardcover; 978-0-520-24094-0
$22.95 paperback; 978-0-520-24095-7
Herman, Judith and Marguerite Shalett Herman
Being a Kitchen Entertainment and Cookbook
$29.95 hardcover; 978-0-87328-213-0
Kerins, Shirley
Recipes from the Huntington Herb Garden
$29.95 hardcover; 978-0-87328-199-7
King, Niloufer Ichaporia
Traditional and Modern Parsi Home Cooking
$27.50 hardcover; 978-0-520-24960-8
Leidner, Robin
Service Work and the Routinization of Everyday Life
$26.95 paperback; 978-0-520-08500-8
Levenstein, Harvey
A Social History of Eating in Modern America
$22.95 paperback; 978-0-520-23440-6
Levenstein, Harvey
The Transformation of the American Diet
$21.95 paperback; 978-0-520-23439-0
Malouf, Greg, and Lucy Malouf
Modern Middle Eastern Food
$29.95 hardcover; 978-0-520-25413-8
Martino of Como, The Eminent Maestro
The First Modern Cookery Book
$34.95 hardcover; 978-0-520-23271-6
Millstone, Erik, and Tim Lang
Who Eats What, Where, and Why
$19.95 paperback; 978-0-520-25409-1
Nestle, Marion
How the Food Industry Influences Nutrition and Health
$16.95 paperback; 978-0-520-25403-9
Nestle, Marion
Bacteria, Biotechnology, and Bioterrorism
$29.95 hardcover; 978-0-520-23292-1
$18.95 paperback; 978-0-520-24223-4
Peterson, Dale
$35.00 hardcover; 978-0-520-23090-3
$17.95 paperback; 978-0-520-24332-3
Pinedo, Encarnación
Mexican Recipes from Nineteenth-Century California
$24.95 hardcover; 978-0-520-23651-6
$16.95 paperback; 978-0-520-24676-8
Quinzio, Jeri
A History of Ice Cream Making
$24.95 hardcover; 978-0-520-24861-8
Raskin, Jonah
A Year of Farming, Eating, and Drinking Wine in California
$24.95 hardcover; 978-0-520-25902-7
Reardon, Joan
Celebrating Her Kitchens
$24.95 hardcover; 978-0-520-25555-5
Shapiro, Laura
Women and Cooking at the Turn of the Century
$16.95 paperback; 978-0-520-25738-2
This, Hervé, and Pierre Gagnaire
The Quintessential Art
$27.50 hardcover; 978-0-520-25295-0
Trubek, Amy B.
A Cultural Journey into Terroir
$29.95 hardcover; 978-0-520-25281-3
Warrick, Sheridan
How to Craft Superb Table Wines at Home
$55.00 hardcover; 978-0-520-23869-5
$21.95 paperback; 978-0-520-24719-2
Zaouali, Lilia
A Concise History with 174 Recipes
$24.95 hardcover; 978-0-520-24783-3