Browse books below or search for a book using basic or advanced search at the top of any page.
The bestselling author of The Botany of Desire explores the ecology of eating to unveil why we consume what we consume in the twenty-first century "What should we have for dinner?" To one degree or another this simple question assails any creature faced with a wide choice of things to... (learn more about this book)
Legendary beer expert Charlie Bamforth presents the most compelling social history of beer ever written: where it’s come from, and where it’s headed. From centuries-old cultural values to radical new approaches, craft brewing to globalization, it’s an amazing story. Bamforth tells it all–with... (learn more about this book)
Einstein's cook was lucky. But you, too, can have a scientist in your kitchen: Robert L. Wolke. Does the alcohol really boil off when we cook with wine? Are smoked foods raw or cooked? Are green potatoes poisonous? With the reliability that only a scientist can provide, Robert L. Wolke... (learn more about this book)
In this long-awaited cookbook, Anthony Bourdain reveals the hearty, delicious recipes of Les Halles and the provocative tricks of the trade that have made him a celebrated name across the globe. Before stunning the world with his bestselling Kitchen Confidential and A Cook's Tour, Anthony... (learn more about this book)
A pop-science journey into the surprising ingredients found in dozens of common packaged foods, using the Twinkie label as a guide Like most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he often reads the ingredients label—without a clue as to what most... (learn more about this book)
The 50th anniversary keepsake edition of M. F. K. Fisher’s food writing classic This beautifully produced commemorative edition of M. F. K. Fisher’s The Art of Eating celebrates the 50th anniversary of its original publication. Fisher’s writing has delighted and inspired generations of lovers... (learn more about this book)
Co-founder of the legendary Brother Juniper’s Bakery in Sonoma, California, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb, and distinguished instructor at the world’s largest culinary school, Peter Reinhart has been a leader in America’s artisanal bread... (learn more about this book)
When first published in 1959, this book revolutionized contemporary thinking about science and knowledge. It remains the one of the most widely read books about science to come out of the twentieth century.
(learn more about this book)
Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it's cooking? Do you want to learn what makes a recipe work so you can improvise... (learn more about this book)
Paul Roberts, the best-selling author of The End of Oil, turns his attention to the modern food economy and finds that the system entrusted to meet our most basic need is failing. In this carefully researched, vivid narrative, Roberts lays out the stark economic realities behind modern food... (learn more about this book)