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Food City: Four Centuries of Food-Making in New York

by Joy Santlofer ...

A 2017 James Beard Award Nominee: From the breweries of New Amsterdam to Brooklyn’s Sweet’n Low, a vibrant account of four centuries of food production in New York City.New York is hailed as one of the world’s “food capitals,” but the history of food-making in the city has been mostly lost. Since the establishment of the first Dutch brewery, the commerce and culture of food enriched New York and ... Read more

$29.99 CAD

A 2017 James Beard Award Nominee: From the breweries of New Amsterdam to Brooklyn’s Sweet’n Low, a vibrant account of four centuries of food production in New York City.New York is hailed as one of the world’s “food capitals,” but the history of food-making in the city has been mostly lost. Since the establishment of the first Dutch brewery, the commerce and culture of food enriched New York and
... Read more

Cooked

A Natural History of Transformation

by Michael Pollan ...

**Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, How to Change Your Mind, and This is Your Mind on Plants explores the previously uncharted territory of his own kitchen in Cooked."Having described what's wrong with American food in his best-selling The Omnivore's Dilemma (2006), New York Times contributor Pollan delivers a more optimistic but equally fascinating ... Read more

$15.99 CAD

Also available as: Audiobook

**Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, How to Change Your Mind, and This is Your Mind on Plants explores the previously uncharted territory of his own kitchen in Cooked."Having described what's wrong with American food in his best-selling The Omnivore's Dilemma (2006), New York Times contributor Pollan delivers a more optimistic but equally fascinating
... Read more

Also available as: Audiobook
Consider the Fork

A History of How We Cook and Eat

by Bee Wilson ...

Award-winning food writer Bee Wilson’s secret history of kitchens, showing how new technologies—from the fork to the microwave and beyond—have fundamentally shaped how and what we eat.**“Like having a long dinner table discussion with a fascinating friend ... A pure joy to read.” —**Los Angeles Times**"Delightful ... [An] ebulliently written and unobtrusively learned survey." -**Harper's ... Read more

$20.99 CAD

Also available as: Audiobook

Award-winning food writer Bee Wilson’s secret history of kitchens, showing how new technologies—from the fork to the microwave and beyond—have fundamentally shaped how and what we eat.**“Like having a long dinner table discussion with a fascinating friend ... A pure joy to read.” —**Los Angeles Times**"Delightful ... [An] ebulliently written and unobtrusively learned survey." -**Harper's
... Read more

Also available as: Audiobook
Butter

A Rich History

by Elaine Khosrova ...

"Intimate and far-reaching . . . Khosrova's ambitious project is a successful, fascinating account of a common dairy product" ( Publishers Weekly).It's a culinary catalyst, an agent of change, a gastronomic rock star. Ubiquitous in the world's most fabulous cuisines, butter is boss. Here, it finally gets its due.After traveling across three continents to stalk the modern story of butter, award ... Read more

$17.59 CAD

"Intimate and far-reaching . . . Khosrova's ambitious project is a successful, fascinating account of a common dairy product" ( Publishers Weekly).It's a culinary catalyst, an agent of change, a gastronomic rock star. Ubiquitous in the world's most fabulous cuisines, butter is boss. Here, it finally gets its due.After traveling across three continents to stalk the modern story of butter, award
... Read more
The United States of Arugula

The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution

by David Kamp ...

The wickedly entertaining, hunger-inducing, behind-the-scenes story of the revolution in American food that has made exotic ingredients, celebrity chefs, rarefied cooking tools, and destination restaurants familiar aspects of our everyday lives.Amazingly enough, just twenty years ago eating sushi was a daring novelty and many Americans had never even heard of salsa. Today, we don't bat an eye at a ... Read more

Was $14.99 CAD Now $8.99 CAD

The wickedly entertaining, hunger-inducing, behind-the-scenes story of the revolution in American food that has made exotic ingredients, celebrity chefs, rarefied cooking tools, and destination restaurants familiar aspects of our everyday lives.Amazingly enough, just twenty years ago eating sushi was a daring novelty and many Americans had never even heard of salsa. Today, we don't bat an eye at a
... Read more
A Taste of Love – The Memoirs of Bohemian Irish Food Writer Theodora FitzGibbon

Adventures in Food, Culture and Love

by Theodora FitzGibbon ...

Discover the many lives of free-spirited and much-loved Irish Times cookery writer Theodora FitzGibbon 'I have starved in some of the most beautiful places in the world …' The Irish Times food writer Theodora FitzGibbon lived a life filled to the brim. Born in London in 1916, her appetite for love, pleasure, good food and adventure took her all over the globe until she died, in Dublin, in 1991. A ... Read more

$2.99 CAD or Free with Kobo Plus

Discover the many lives of free-spirited and much-loved Irish Times cookery writer Theodora FitzGibbon 'I have starved in some of the most beautiful places in the world …' The Irish Times food writer Theodora FitzGibbon lived a life filled to the brim. Born in London in 1916, her appetite for love, pleasure, good food and adventure took her all over the globe until she died, in Dublin, in 1991. A
... Read more
Caviar

The Strange History and Uncertain Future of the World's Most Coveted Delicacy

by Inga Saffron ...

In the tradition of Cod and Olives: a fascinating journey into the hidden history, culture, and commerce of caviar.Once merely a substitute for meat during religious fasts, today caviar is an icon of luxury and wealth. In Caviar, Inga Saffron tells, for the first time, the story of how the virgin eggs of the prehistoric-looking, bottom-feeding sturgeon were transformed from a humble peasant food ... Read more

Was $7.99 CAD Now $6.99 CAD

In the tradition of Cod and Olives: a fascinating journey into the hidden history, culture, and commerce of caviar.Once merely a substitute for meat during religious fasts, today caviar is an icon of luxury and wealth. In Caviar, Inga Saffron tells, for the first time, the story of how the virgin eggs of the prehistoric-looking, bottom-feeding sturgeon were transformed from a humble peasant food
... Read more
Eat the City

A Tale of the Fishers, Foragers, Butchers, Farmers, Poultry Minders, Sugar Refiners, Cane Cutters, Beekeepers, Winemakers, and Brewers Who Built New York

by Robin Shulman ...

New York is not a city for growing and manufacturing food. It’s a money and real estate city, with less naked earth and industry than high-rise glass and concrete. Yet in this intimate, visceral, and beautifully written book, Robin Shulman introduces the people of New York City - both past and present - who do grow vegetables, butcher meat, fish local waters, cut and refine sugar, keep bees for ... Read more

$6.99 CAD

New York is not a city for growing and manufacturing food. It’s a money and real estate city, with less naked earth and industry than high-rise glass and concrete. Yet in this intimate, visceral, and beautifully written book, Robin Shulman introduces the people of New York City - both past and present - who do grow vegetables, butcher meat, fish local waters, cut and refine sugar, keep bees for
... Read more
The Taste of Sweet

Our Complicated Love Affair with Our Favorite Treats

by Joanne Chen ...

Dismissed as déclassé by gourmands, blamed for the scourge of obesity, and yet loved by all, the taste of sweet has long been at the center of both controversy and celebration. For anyone who has ever felt conflicted about a cupcake, this is a book to sink your teeth into. In The Taste of Sweet, unabashed dessert lover Joanne Chen takes us on an unexpected adventure into the nature of a taste you ... Read more

$10.99 CAD

Dismissed as déclassé by gourmands, blamed for the scourge of obesity, and yet loved by all, the taste of sweet has long been at the center of both controversy and celebration. For anyone who has ever felt conflicted about a cupcake, this is a book to sink your teeth into. In The Taste of Sweet, unabashed dessert lover Joanne Chen takes us on an unexpected adventure into the nature of a taste you
... Read more
But First, Champagne

A Modern Guide to the World's Favorite Wine

by David White, John Trinidad ...

Both the region of Champagne and its wines have always been associated with prestige and luxury. Knowledgeable wine enthusiasts have long discussed top Champagnes with the same reverence they reserve for the finest wines of Bordeaux and Burgundy. But everyday Americans usually keep Champagne way back on the high shelf. It’s for big celebrations, send-offs, and wedding toasts and, more often than ... Read more

$29.99 CAD

Both the region of Champagne and its wines have always been associated with prestige and luxury. Knowledgeable wine enthusiasts have long discussed top Champagnes with the same reverence they reserve for the finest wines of Bordeaux and Burgundy. But everyday Americans usually keep Champagne way back on the high shelf. It’s for big celebrations, send-offs, and wedding toasts and, more often than
... Read more
Food and the City

New York's Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and Why They Do It

by Ina Yalof ...

A behind-the-scenes tour of New York City’s dynamic food culture, as told through the voices of the chefs, line cooks, restaurateurs, waiters, and street vendors who have made this industry their lives.“A must-read — both for those who live and dine in NYC and those who dream of doing so.” —Bustle“[A] compelling volume by a writer whose beat is not food . . . with plenty of opinions to savor.” ... Read more

$6.99 CAD

A behind-the-scenes tour of New York City’s dynamic food culture, as told through the voices of the chefs, line cooks, restaurateurs, waiters, and street vendors who have made this industry their lives.“A must-read — both for those who live and dine in NYC and those who dream of doing so.” —Bustle“[A] compelling volume by a writer whose beat is not food . . . with plenty of opinions to savor.”
... Read more
Tastes Like Chicken

A History of America's Favorite Bird

by Emelyn Rude ...

From the domestication of the bird nearly ten thousand years ago to its current status as our go-to meat, the history of this seemingly commonplace bird is anything but ordinary.How did chicken achieve the culinary ubiquity it enjoys today? It’s hard to imagine, but there was a point in history, not terribly long ago, that individual people each consumed less than ten pounds of chicken per year. ... Read more

$13.99 CAD

From the domestication of the bird nearly ten thousand years ago to its current status as our go-to meat, the history of this seemingly commonplace bird is anything but ordinary.How did chicken achieve the culinary ubiquity it enjoys today? It’s hard to imagine, but there was a point in history, not terribly long ago, that individual people each consumed less than ten pounds of chicken per year.
... Read more

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Food City: Four Centuries of Food-Making in New York

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Cooked

Consider the Fork

Butter

The United States of Arugula

A Taste of Love – The Memoirs of Bohemian Irish Food Writer Theodora FitzGibbon

Caviar

Eat the City

The Taste of Sweet

But First, Champagne

Food and the City

Tastes Like Chicken

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