Bryant and Fentress provide a wealth of information about the versatile, high-protein almond. Scrumptious recipes for appetizers, entrees, and desserts.
Rinku Bhattacharya takes you on a personal journey of Bengali cuisine and culture in this book that won the Gourmand Award for Best Indian Cuisine Book.
Dane Huckelbridge's masterfully crafted history reveals a rollicking biography of bourbon whiskey that doubles as a rich and surprising history of America.
Gary Paul Nabhan takes the reader on a vivid and far-ranging journey across time and space in this fascinating look at the relationship between the spice trade and culinary imperialism.
Using this handbook as a guide, you will learn how to eat safely in developing countries, source cheap but delicious streetside meals and discover how to make food a tool for understanding a new place and connecting to its local culture.
Experience New England and the Mid-Atlantic United States in the most enjoyable way possible: craft breweries.
Christopher Bakken delves into one of the most underappreciated cuisines in Europe in this rollicking celebration of the Greek table. He explores the traditions and history behind eight elements of Greek cuisine.
Fred Plotkin takes readers beyond the traditional tourist experience and lures us to special culinary destinations, often overlooked by the uninitiated. (Photo by Sophocles Alexiou)
The memoir of a young diplomat’s wife who must reinvent her dream of living in Paris—one dish at a time.
Through the meals she and her mother re-create, Anya tells the story of three generations living in Soviet Russia.
An exploration and a celebration of the foods from the Silk Road, this timely book features over 120 vegan, vegetarian and gluten-free recipes
Dean Fearing takes the reader through Texas culinary heritage, the classic preparations involved, and the expansion and fusion of the foods that have combined to develop an original Southwestern cuisine.