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The Essential New York Times Cookbook: The Recipes of Record (Hardcover) |
By Amanda Hesser |
$55.00 |
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Girly Drinks: A World History of Women and Alcohol (Hardcover) |
By Mallory O'Meara |
$27.99 |
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Taste Makers: Seven Immigrant Women Who Revolutionized Food in America (Hardcover) |
By Mayukh Sen |
$26.95 |
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A Short History of Spaghetti with Tomato Sauce (Hardcover) |
By Massimo Montanari, Gregory Conti (Translator) |
$18.00 |
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High on the Hog: A Culinary Journey from Africa to America (Paperback) |
By Jessica B. Harris |
$20.00 |
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The Joy of Pizza: Everything You Need to Know (Hardcover) |
By Dan Richer, Katie Parla (With) |
$35.00 |
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Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook (Hardcover) |
By Toni Tipton-Martin |
$35.00 |
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The Cooking Gene: A Journey Through African American Culinary History in the Old South (Paperback) |
By Michael W. Twitty |
$16.99 |
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Salt: A World History (Paperback) |
By Mark Kurlansky |
$19.00 |
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Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library) (Paperback) |
By Pellegrino Artusi, Murtha Baca (Translator), Luigi Ballerini (Introduction by) |
$63.00 |
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We Are What We Eat: A Slow Food Manifesto (Hardcover) |
By Alice Waters |
$26.00 |
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Ten Tomatoes that Changed the World: A History (Hardcover) |
By William Alexander |
$27.00 |
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