|
NEWEST RECOMMENDED BOOKS
Click the title for description and Book Review or to buy from Amazon.com
NEW COOKBOOKS
The Barcelona Cookbook: A Celebration of Food, Wine, and Life
by Sasa Mahr-batuz & Andy Pforzheimer
Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own by Andrew Whitley
The Berghoff Café Cookbook: Berghoff Family Recipes for Simple, Satisfying Food by Carlyn Berghoff and Nancy Ross Ryan
Cooking the Cowboy Way: Recipes Inspired by Campfires, Chuck Wagons, and Ranch Kitchens
by Grady Spears with June Naylor
Everyday Harumi by Harumi Kurihara
Cookie Craft Christmas: Dozens of Decorating Ideas for a Sweet Holiday by Valerie Peterson and Janice Fryer
Iron Chef Chen's Knockout Chinese by Chen Kenichi
Roast Figs, Sugar Snow: Food to Warm the Soul
by Diana Henry
Memorable Recipes: To Share with Family and Friends
by Renee Behnke and Cynthia Nims
Menus and Memories from Punjab: Meals to Nourish Body and Soul
by Veronica Sidhu
What We Eat When We Eat Alone: Stories and 100 Recipes
by Deborah Madison and Patrick McFarlin
Shellfish - by Leif Mannerström
Super Immunity Foods: A Complete Program to Boost Wellness, Speed Recovery, and Keep Your Body Strong
by Frances Sheridan Goulart
NEW CULINARY BIOGRAPHIES
Julia Child: A Life by Laura Shapiro
NEW FOOD SCIENCE BOOKS
Cook's Encyclopaedia: Ingredients And Processes by Tom Stobart
In Defense of Food: An Eater's Manifesto by Michael Pollan
NEW FOOD HISTORY BOOKS
POTATO by Lyndsay & Patrick Mikanowski
NEW FOOD REFERENCE BOOKS
Frommer's 500 Places for Food and Wine Lovers
by Holly Hughes
Keeping Poultry and Rabbits on Scraps
by Claude Goodchild & Alan Thompson
The Concise World Atlas of Wine
by Hugh Johnson
Hugh Johnson's Pocket Wine Book 2010: 33rd Edition
by Hugh Johnson
Cooking Green: Reducing Your Carbon Footprint in the Kitchen--the New Green Basics Way by Kate Heyhoe
Cook's Encyclopaedia: Ingredients And Processes
by Tom Stobart
NEW ‘OTHER’ FOOD BOOKS
America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants by Ardie A. Davis & Chef Paul Kirk
In Defense of Food: An Eater's Manifesto by Michael Pollan
Gourmet Getaways: 50 Top Spots to Cook and Learn by Joe David
Sweet Honey, Bitter Lemons: Travels in Sicily on a Vespa
by Matthew Fort
Eat Smart in Sicily: How to Decipher the Menu, Know the Market Foods & Embark on a Tasting Adventure
by Joan Peterson & Marcella Croce
|
