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An extensive selection of free magazines and other publications


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Sam Arnold's Frying Pans West cookbook & DVD's
by Sam Arnold and Holly Arnold Kinney

Tea: History, Terroirs, Varieties
by Kevin Gascoyne, Francois Marchand, Jasmin Desharnais and Hugo Americi

(The) Gallery of Regrettable Food   by James Lileks

Grandma's Wartime Kitchen: World War II and the Way We Cooked   by Joanne Lamb Hayes, Jean Anderson

Hog and Hominy: Soul Food from Africa to America (Arts and Traditions of the Table: Perspectives on Culinary History)     by Fredrick Douglass Opie

I'll Drink to That: Beaujolais and the French Peasant Who Made It the World's Most Popular Wine
by Rudolph Chelminski

In Memory's Kitchen: A Legacy From The Women Of Terezin
Edited by Cara De Silva

In the Devil's Garden: A Sinful History of Forbidden Foods
by Stewart Lee Allen

(The) Last Chinese Chef: A Novel   by Nicole Mones

Lowney's Cookbook (1907)
by Maria Willett Howard;  Forward by Jeri Quinzio

Military High Life: Elegant Food Histories and Recipes
by Agostino Von Hassell, Herm Dillon and Leslie Jean-Bart. Introduction by Chef John Besh

Modern Cookery for Private Families  Eliza Acton (1845)

Moveable Feasts: From Ancient Rome to the 21st Century, the Incredible Journeys of the Food We Eat
by Sarah Murray

Mrs. Charles Darwin's Recipe Book: Revived and Illustrated
by Dusha Bateson and Weslie Janeway

Near a Thousand Tables : A History of Food
by Felipe Fernandez-Armesto

(The) New Tea Companion
by Jane Pettigrew; Bruce Richardson

(The) Omnivore's Dilemma: A Natural History of Four Meals
by Michael Pollan

On Farming (De Agri Cultura) by Marcus Porcius Cato (Cato the Elder - 234-139 BC)
translated by Andrew Dalby

100 Vegetables and Where They Came From
by William Woys Weaver, Signe Sundberg-Hall (Illus)

Organic Inc.: Natural Foods and How They Grew
By Samuel Fromartz

(The) Origins of Fruit & Vegetables  by Jonathan Roberts

Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue
by Mike Mills, Amy Mills Tunnicliffe

POTATO   by Lyndsay & Patrick Mikanowski

(The) Potato: How the Humble Spud Rescued the Western World     by Larry Zuckerman

Salt: A World History  by Mark Kurlansky

Sweet Stuff: An American History of Sweeteners from Sugar to Sucralose
by Deborah Jean Warner

Sweetness and Power: The Place of Sugar in Modern History
by Sidney W. Mintz

Tastes of Paradise: A Social History of Spices, Stimulants, and Intoxicants
by Wolfgang Schivelbusch, David Jacobson (Translator)

(The) Tea Drinker's Handbook   by Christine Barbaste, Francois-Xavier Delmas, and Mathias Minet

Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit
by Barry Estabrook(The) True History of Chocolate
by Sophie D. Coe, Michael D. Coe (Contributor)

(The) United States of Arugula   by David Kamp

Victoria's Home Companion: Or, The Whole Art of Cooking: A History of 19th Century Foods, with Recipes    by Victoria Rumble

Why Do Donuts Have Holes?: Fascinating Facts About What We Eat And Drink    by Don Voorhees

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