CharcuterieThe Craft of Salting, Smoking, and Curing | Coming Home to EatThe Pleasures and Politics of Local Foods | Cradle of FlavorHome Cooking from the Spice Islands of Indonesia, Malaysia and Singapore | Eat HereReclaiming Homegrown Pleasures in a Global Supermarket |
Extra VirginityThe Sublime and Scandalous World of Olive Oil | Guns, Germs, and SteelThe Fates of Human Societies | Land of PlentyA Treasury of Authentic Sichuan Cooking | |
Revolutionary Chinese CookbookRecipes from Hunan Province | Shark’s Fin and Sichuan PepperA Sweet-Sour Memoir of Eating in China | The Essential New York Times CookbookClassic Recipes for a New Century | |
The Zuni Cafe CookbookA Compendium of Recipes and Cooking Lessons from San Francisco’s Beloved Restaurant | Thoroughly Modern Milkshakes100 Classic and Contemporary Recipes | WasteUncovering the Global Food Scandal | |
What Einstein Told His Cook 2: The SequelFurther Adventures in Kitchen Science |
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| | Table Talk: November 17A local-foods feastJosh Viertel and Jennifer Maiser want to help you have a local-foods Thanksgiving. Read the transcript of their online chat. |
The Produce DiariesMorelsPleasure in the hunt | Dinner Guest BlogA quiche lessonThe crux is the crust |
FeaturesFabulous favasA green herald of summer | Dinner Guest BlogWabi-sabi cookeryCooking is a constant history lesson |