Food Writing
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100 Vegetables and Where They Came from
100 Vegetables and Where They Came from
Hardcover      ISBN: 1565122380

A perfect leek from France. Flavorful zucchini from Italy. An infamous potato from Ireland, and a humble lentil from Ethiopia. 100 Vegetables offers a veritable cornucopia of vegetables and stories from around the world--from Argentina to Zimbabwe, from Australia to the United States. William Woys Weaver--veggie connoisseur, gardener, and historian--guides us through a range of peppers, potatoes, peas, gourds, onions, tomatoes, greens, and a whole lot more. Not every carrot is the same. All beans aren't equal. Take the Petaluma Gold Rush bean, a rugged legume, grown for over 150 years and brought to California by an American whaler from Peru. Or the violet carrot, which the Greeks brought back from India following the conquests of Alexander the Great. Mixing history, culinary suggestions, practical information, and personal anecdotes, Weaver introduces us to unusual heirloom vegetables as well as to common favorites. He provides answers to general questions, such as the difference between a yam and a sweet potato, and presents lively portraits of one hundred vegetable varieties, which he's grown and harvested in his own kitchen garden. Organized alphabetically by common name, 100 Vegetables includes beautifully detailed drawings throughout and a helpful appendix of seed resources.

Rituals of Dinner: The Origins, Evolution, Eccentricities, and Meaning of Table Manners
Rituals of Dinner
The Origins, Evolution, Eccentricities, and Meaning of Table Manners
1st Edition    Hardcover      ISBN: 0802111165

Discusses the social aspects of dining, including seating, portions, utensils, table manners, and customs

In the Devil's Garden: A Sinful History of Forbidden Food
In the Devil's Garden
A Sinful History of Forbidden Food
Paperback      ISBN: 0345440161
Deliciously organized by the Seven Deadly Sins, here is a scintillating history of forbidden foods through the ages--and how these mouth-watering taboos have defined cultures around the world.

From the lusciously tempting fruit in the Garden of Eden to the divine foie gras, Stewart Lee Allen engagingly illustrates that when a pleasure as primal as eating is criminalized, there is often an astonishing tale to tell. Among the foods thought to encourage Lust, the love apple (now known as the tomato) was thought to possess demonic spirits until the nineteenth century. The Gluttony "course" invites the reader to an ancient Roman dinner party where nearly every dish served--from poppy-crusted rodents to "Trojan Pork"--was considered a crime against the state. While the vice known as Sloth introduces the sad story of "The Lazy Root" (the potato), whose popularity in Ireland led British moralists to claim that the Great Famine was God's way of punishing the Irish for eating a food that bred degeneracy and idleness.

Filled with incredible food history and the author's travels to many of these exotic locales, In the Devil's Garden also features recipes like the matzo-ball stews outlawed by the Spanish Inquisition and the forbidden "chocolate champagnes" of the Aztecs. This is truly a delectable book that will be consumed by food lovers, culinary historians, amateur anthropologists, and armchair travelers alike. Bon app tit
Salt: A World History
Salt
A World History
Paperback      ISBN: 0142001619

An unlikely world history from the bestselling author of Cod and The Basque History of the World

In his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions. Populated by colorful characters and filled with an unending series of fascinating details, Salt is a supremely entertaining, multi-layered masterpiece.
Whole Food Facts: The Complete Reference Guide
Whole Food Facts
The Complete Reference Guide
Paperback      ISBN: 089281635x

This easy-to-read compendium is an indispensable guide to meal planning, cooking, and shopping for both the beginner and the experienced whole food cook. From amazake and arugula to shiitake and teff, Evelyn Roehl offers the most up-to-date information on buying and cooking with whole foods. The familiar as well as the exotic in fruits and vegetables, dairy products, grains and legumes, oils, and sweeteners are discussed in detail in this A-Z reference guide no kitchen should be without.
Updated and enlarged edition.

With more natural foods and organic produce in supermarkets, the new USDA Food Pyramid Guide, and recently published information on the value of nutrients and specialty diets, more health-conscious consumers are seeking information on selecting, preparing, and storing whole foods.

The author provides comprehensive nutritional charts and a complete discussion of diets, including vegetarian, macrobiotic, and the new USDA-recommended diet.

A special chapter on nutrients answers the frequently-asked questions What is it?, How do I use it?, How nutritious is it?, and Where does it come from?.
The Cheese Companion: A Connoisseurs Guide
The Cheese Companion
A Connoisseurs Guide
2nd Edition    Paperback      ISBN: 0762419563

From Appenzeller to Wensleydale, from Gruyere to Parmigiano-Reggiano, the world of cheese is one to be discovered and savored by everyone who loves to eat. This accessible new paperback version of the original, comprehensive guide to selecting and enjoying the world's most popular cheeses is designed for easy reference, with an alphabetical directory of 106 varieties. Profiled by name, origin, characteristics, variations, and serving selections, each entry also indicates the type of milk used in production, the cheese's pungency, fat content, and compatibility with specific wines. A short section traces the history of cheese and how it is made.

Minnesota Eats Out: An Illustrated History
Minnesota Eats Out
An Illustrated History
Hardcover      ISBN: 0873514521

Let's eat out Minnesotans have always loved to, in the opulent dining rooms of fancy hotels, in piney resort halls, or in standard around-the-corner cafes, where the food is hot and plentiful. And the best of these eateries inspire cherished memories of fabulous food and charming camaraderie. Minnesota Eats Out is a virtual romp through the state's dining spots, from early health resorts to Prohibition-era speakeasies to A&W drive-ins, illustrated with nearly one thousand photographs, postcards, menus, matchbooks, and collectible dishes. Kathryn Strand Koutsky and Linda Koutsky narrate the history of dining in the North Star State, highlighting innovative foods, inspired restaurant architecture, and cutting-edge graphic design, along with anecdotes about beloved restaurants remembered through the decades. Accompanying this rich history is a priceless collection of recipes for dishes made famous through the years, like the pioneers' Indian Pudding and old favorites from Eibner's Bakery in New Ulm or Ruttger's Resort in Brainerd. Eleanor Ostman revised these recipes for preparation in modern kitchens. Embellished with photographs of historic restaurants, collectible tableware, and restaurant ephemera, the recipes invite today's readers to re-create cherished food memories. Minnesota Eats Out, a one-of-a-kind venture into the state's history, serves up over a century of fine and fun Minnesota dining.

It Must've Been Something I Ate: The Return of the Man Who Ate Everything
It Must've Been Something I Ate
The Return of the Man Who Ate Everything
Paperback      ISBN: 0375727124

In this outrageous and delectable new volume, the Man Who Ate Everything proves that he will do anything to eat everything. That includes going fishing for his own supply of bluefin tuna belly; nearly incinerating his oven in pursuit of the perfect pizza crust, and spending four days boning and stuffing three different fowl--into each other-- to produce the Cajun specialty called "turducken."

It Must've Been Something I Ate finds Steingarten testing the virtues of chocolate and gourmet salts; debunking the mythology of lactose intolerance and Chinese Food Syndrome; roasting marrow bones for his dog, and offering recipes for everything from lobster rolls to gratin dauphinois. The result is one of those rare books that are simultaneously mouth-watering and side-splitting.
Belgian Ale
Belgian Ale
Paperback      ISBN: 0937381314

Pierre Rajotte travelled the world in search of the ultimate brew and found that Belgian ale is, in his opinion, the pinnacle of brewing. This book demonstrates the importance of sugar, top-fermenting yeasts, and Belgian hops, to this intrinsic, traditional ale.

Sweets
Sweets
Paperback      ISBN: 1582343071

In Sweets, Tim Richardson takes us on a magical confectionery tour, letting his personal passion fuel the narrative of candy's rich and unusual history. Beginning with a description of the biology of sweetness itself, Richardson navigates the ancient history of sweets, the incredible range and diversity of candies worldwide, the bizarre figures and practices of the confectionery industry, and the connection between food and sex. He goes on to explore the role of sweets in myth and folklore and, finally, offers a personal philosophy of continual sweet-eating based on the writings of Epicurus.

A delicious blend of anecdote, history, and investigative reporting, Sweets is the perfect gift for anyone who loves candy.