Books in Non-Fiction > Cooking, Food & Wine > Gastronomy & Essays

Alrededor del mundo en 25 cocinas

Un libro de recetas de veinticinco países alrededor del mundo

by Alex Bugeja

$6.99 (ebook), $19.99 (paperback)

Les dossiers du fromage

Histoire et recettes du fromage

by Johnathan Wells

$6.99 (ebook), $19.99 (paperback)

O Império do Açúcar

Como um pequeno cristal moldou a história, construiu nações e sequestrou nossas dietas

by Johnathan Wells

$6.99 (ebook), $18.99 (paperback)

Uma história de frutas e legumes

Sementes, solo e a história da humanidade

by Johnathan Wells

$6.99 (ebook), $18.99 (paperback)

Un recueil d'aliments insolites

Plats vraiment étranges du monde entier

by Dr Alex Bugeja, PhD

$6.99 (ebook), $18.99 (paperback)

Amerikanisches Essen

Entdeckung der Aromen einer Nation

by Dr Alex Bugeja, PhD

$6.99 (ebook), $18.99 (paperback)

Cuisine chinoise en 25 recettes

Révisé, juin 2025

by Alex Bugeja

$6.99 (ebook), $19.99 (paperback)

Piatti nazionali

Un viaggio attraverso sapori e tempi

by Johnathan Wells

$6.99 (ebook), $19.99 (paperback)

Eine Geschichte von Pasta und ähnlichen Gerichten

Von Urgetreide zu modernen Tellern: Die Geschichte und Rezepte des beliebtesten Kohlenhydrats der Welt

by Alex Bugeja

$6.99 (ebook), $18.99 (paperback)

Autour du monde en 25 cuisines

Un livre de recettes de vingt-cinq pays du monde

by Alex Bugeja

$6.99 (ebook), $19.99 (paperback)

Fruta: una historia humana

De higos prohibidos a huertos globales—Cómo nuestras cosechas favoritas moldearon civilización

by Johnathan Wells

$6.99 (ebook), $18.99 (paperback)

Plats nationaux

Un voyage à travers le goût et le temps

by Johnathan Wells

$6.99 (ebook), $19.99 (paperback)

Estávamos errados sobre comida britânica

by Johnathan Wells

$6.99 (ebook), $18.99 (paperback)

Eine Geschichte der Süßstoffe

by Jordan Lindholm

$6.99 (ebook), $18.99 (paperback)

Una storia di dolcificanti

by Jordan Lindholm

$6.99 (ebook), $18.99 (paperback)

El imperio del azúcar

Cómo un pequeño cristal moldeó la historia, construyó naciones y secuestró nuestras dietas

by Johnathan Wells

$6.99 (ebook), $18.99 (paperback)

Uma história de restaurantes

by Alex Bugeja

$6.99 (ebook), $18.99 (paperback)

Chinesisches Essen in 25 Rezepten

Überarbeitet, Juni 2025

by Alex Bugeja

$6.99 (ebook), $19.99 (paperback)

The Evolution of Cooking

From Fire to Molecular Gastronomy

by Patricia Baker

$6.99 (ebook), $18.99 (paperback)

Maltees eten voor beginners

Een boek over Maltezer keuken en recepten

by Alex Bugeja

$6.99 (ebook), $18.99 (paperback)

Geschiedenis van voedselconservering

by Johnathan Wells

$6.99 (ebook), $18.99 (paperback)

Tudo Sobre Ovos

Das origens antigas às cozinhas modernas: A história e as receitas do alimento perfeito da natureza

by Johnathan Wells

$6.99 (ebook), $18.99 (paperback)

Brood

Zijn geschiedenis en recepten

by Johnathan Wells

$6.99 (ebook), $19.99 (paperback)

Storia di frutta e verdura

Semi, terra e la storia dell'umanità

by Johnathan Wells

$6.99 (ebook), $18.99 (paperback)

Spice Routes of Delhi

Tracing culinary migrations, regional influences, and the evolution of New Delhi's palate

by Larry Clark

$6.99 (ebook), $18.99 (paperback)

Street Food

An exploration worldwide through the ages

by Dr Alex Bugeja, PhD

$6.99 (ebook), $18.99 (paperback)

A History of Pasta and Similar Dishes

From Ancient Grains to Modern Plates: The Story and Recipes of the World’s Favorite Carb

by Alex Bugeja

$6.99 (ebook), $18.99 (paperback)

American Food

Discovering the Flavors of a Nation

by Dr Alex Bugeja, PhD

$6.99 (ebook), $18.99 (paperback)

The Sugar Empire

How a Tiny Crystal Shaped History, Built Nations, and Hijacked Our Diets

by Johnathan Wells

$6.99 (ebook), $18.99 (paperback)

A History of Sweeteners

by Jordan Lindholm

$6.99 (ebook), $18.99 (paperback)

Required Eating

Dishes From Around The World You Should Try Before You Die

by Kayla Owens

$6.99 (ebook), $18.99 (paperback)

We Were Wrong About British Food

by Johnathan Wells

$6.99 (ebook), $18.99 (paperback)

A Compendium Of Unusual Foods

*Really* strange dishes from around the world

by Dr Alex Bugeja, PhD

$6.99 (ebook), $18.99 (paperback)

Bananas

A Fascinating Fruit

by Alex Bugeja

$6.99 (ebook), $18.99 (paperback)

National Dishes

A Journey through Taste and Time

by Johnathan Wells

$6.99 (ebook), $19.99 (paperback)

Maltese Food For Beginners

A Book About Maltese Cooking And Recipes

by Alex Bugeja

$6.99 (ebook), $18.99 (paperback)

Italian Food In 25 Recipes

by Dr Alex Bugeja PhD

$6.99 (ebook), $17.99 (paperback)

A History of Restaurants

by Alex Bugeja

$6.99 (ebook), $18.99 (paperback)

Bread

Its History And Recipes

by Johnathan Wells

$6.99 (ebook), $19.99 (paperback)

All About Eggs

From Ancient Origins to Modern Kitchens: The History and Recipes of Nature’s Perfect Food

by Johnathan Wells

$6.99 (ebook), $18.99 (paperback)

Fruit: A Human History

From Forbidden Figs to Global Orchards—How Our Favorite Harvests Shaped Civilization

by Johnathan Wells

$6.99 (ebook), $18.99 (paperback)

A History of Fruits and Vegetables

Seeds, Soil, and the Story of Humanity

by Johnathan Wells

$6.99 (ebook), $18.99 (paperback)

Chinese Food In 25 Recipes

Revised, June 2025

by Alex Bugeja

$6.99 (ebook), $19.99 (paperback)

A History of Food Preservation

by Johnathan Wells

$6.99 (ebook), $18.99 (paperback)

A History of Pizza

by Alex Bugeja

$6.99 (ebook), $18.99 (paperback)

Around The World In 25 Cuisines

A book of recipes from twenty-five countries around the world

by Alex Bugeja

$6.99 (ebook), $19.99 (paperback)

The Cheese Files

The History and Recipes of Cheese

by Johnathan Wells

$6.99 (ebook), $19.99 (paperback)

The History of Hamburgers

A guide to this delicious snack through the ages

by Alex Bugeja

$6.99 (ebook), $18.99 (paperback)

Foodways of Empire: Culinary History and Regional Cuisines of China

A cultural and gastronomic history linking food production, regional tastes, and imperial tastes

by Kevin Russell

$6.99 (ebook), $19.99 (paperback)

For the Love of Pepper

A Specialist Study of Piperales, Piper Species, and Global Pepper Varieties

by Peter Ferguson

$6.99 (ebook), $19.99 (paperback)

Spices in World Cuisines

Regional Uses, Traditional Pairings, and Authentic Recipes

by Alice Turner

$6.99 (ebook), $20.99 (paperback)

Natural Wine, Natural Food

An approachable guide to pairing biodynamic, minimal-intervention wines with farm-to-table cooking

by Victoria Richardson

$6.99 (ebook), $18.99 (paperback)

Low-ABV Living: Food and Wine for Light Drinking

Recipes and pairing strategies that favor low-alcohol, flavorful options

by Terry Black

$6.99 (ebook), $18.99 (paperback)

Breads & Wines: Pairing Crust, Crumb, and Bottle

A baker-forward exploration of how different breads influence wine tasting and food pairing

by Willie Olson

$6.99 (ebook), $19.99 (paperback)

Terroir on the Plate: Regional Produce, Traditional Recipes, and Local Wines

Case studies linking soil, climate, and culinary identity from Burgundy to Mendoza

by Jacob Ward

$6.99 (ebook), $19.99 (paperback)

From Vineyard to Table: A Social History of Food and Wine

How agriculture, trade, and ritual shaped what we eat and drink across civilizations

by Gregory Scott

$6.99 (ebook), $19.99 (paperback)

Cheese & Wine Laboratory

Advanced pairing principles and tasting protocols for connoisseurs and retailers

by Carl Dixon

$6.99 (ebook), $18.99 (paperback)

Smoke, Salt, Vinegar: Rustic Techniques That Transform Food and Wine Pairing

Mastering preservation methods to amplify pairings and complementary textures

by Alexander Woods

$6.99 (ebook), $18.99 (paperback)

Flavor Pairing Lab: Creative Matches for Chefs and Home Cooks

A practical toolkit for developing confident pairings using aroma chemistry and intuition

by Alice Aguilar

$6.99 (ebook), $19.99 (paperback)

The Cookbooks of Colony Nine

A culinary memoir and novel hybrid tracing food, identity, and survival on a frontier colony

by Justin Thompson

$6.99 (ebook), $19.99 (paperback)

Heritage on a Plate: The Global History of Home Cooking

A cultural and chronological tour of how everyday food shaped societies and identities

by Donald Ward

$6.99 (ebook), $19.99 (paperback)

The Science of Flavor: A Cook's Guide to Taste, Texture, and Aroma

Practical food science for better seasoning, pairing, and kitchen results

by Madison Hunt

$6.99 (ebook), $19.99 (paperback)

Street Food Stories: Global Recipes and the Vendors Who Made Them

An illustrated journey through iconic street foods, cooking methods, and vendor culture

by Catherine Spencer

$6.99 (ebook), $19.99 (paperback)

Foodways of the Americas: The Social History of Corn, Potatoes, and Cuisine

From Indigenous staples to global superfoods — culinary exchange and identity across the continents

by Bradley Collins

$6.99 (ebook), $19.99 (paperback)

Rice Bowls and Revolution: The Social History of Food in China

Food production, consumption, symbolism, and policy from household kitchens to national grain plans

by Kyle Cook

$6.99 (ebook), $19.99 (paperback)

The Cloister's Secret Cookbook

A culinary historical fiction that reconstructs lost monastic recipes and forbidden gardens

by Laura McDonald

$6.99 (ebook), $18.99 (paperback)

Cuisine and Culture: A Culinary History of Bengal and West Bengal

Tracing the evolution of Bengali foodways from medieval kitchens to modern restaurants

by Nathan Guzman

$6.99 (ebook), $18.99 (paperback)

The Food of Madras: Culinary Histories and Recipes of a City

From street stalls to Anglo-Indian kitchens — food as a lens on social change

by Kelly Black

$6.99 (ebook), $18.99 (paperback)

Foodways of Greenland: Traditional Cuisine, Preservation, and Modern Culinary Revival

Exploring Inuit food traditions, seasonal harvesting, and contemporary approaches to sustainable Greenlandic gastronomy

by Janice Martin

$6.99 (ebook), $19.99 (paperback)

The Taste of Germany: Bread, Beer, and Regional Cuisine through History

A culinary history connecting food, migration, and social customs across German regions

by Louis Owens

$6.99 (ebook), $19.99 (paperback)

The Making of Italian Cuisine: Regional Foods, Trade, and National Taste

A culinary history explaining how local ingredients, trade links, and migration created Italy's iconic regional cuisines and national food identity.

by Kelly Ford

$6.99 (ebook), $19.99 (paperback)

Food Frontiers: Culinary Histories and the Making of North American Diets

Indigenous Foods, Colonial Exchange, Immigration, and Modern Foodways

by Keith Howard

$6.99 (ebook), $19.99 (paperback)

Foodways of Asia

Culinary History, Trade Crops, and the Making of Regional Identities

by Nicholas Kelley

$6.99 (ebook), $19.99 (paperback)

Food, Taste, and Identity

Culinary Histories Across Europe from Peasant Kitchens to Haute Cuisine

by Andrea Anderson

$6.99 (ebook), $19.99 (paperback)

Frontier Kitchens: Food, Farming, and Family from Colonial Tables to Modern Homesteads

How food production, preservation, and meals defined household economies and cultures in American history

by Kyle Hawkins

$6.99 (ebook), $19.99 (paperback)

Cooking on the Silk Road: Central Asian Stews, Breads, and Hospitality

Recipes and hospitality customs from Uzbekistan, Kazakhstan, and Tajikistan centered on plov and flatbreads

by Anna Patel

$6.99 (ebook), $19.99 (paperback)

Regional Baking Around the World: Flatbreads, Fermented Doughs, and Pastry Traditions

Technique-driven baking of breads and pastries tied to regional identities and rituals

by Hannah Jackson

$6.99 (ebook), $18.99 (paperback)

Regional Mexican Home Cooking: From Oaxacan Moles to Yucatecan Salsas

An in-depth look at Mexican regional sauces, nixtamalized tortillas, and mole-making methods

by Laura McDonald

$6.99 (ebook), $19.99 (paperback)

Beyond Curry: Regional Indian Curries and Their Stories

A state-by-state culinary tour of India decoding spices, regional curry bases, and traditional cooking methods

by Kenneth Rose

$6.99 (ebook), $20.99 (paperback)

Foraged & Fermented: Nordic Regional Cooking and Preservation

Scandinavian preservation methods, wild ingredients, and modern new-Nordic recipes

by Russell Aguilar

$6.99 (ebook), $19.99 (paperback)

A History of Cooking

From the First Hearth to the Future of Food

by Traffikoo LLC

$6.99 (ebook), $18.99 (paperback)

Cuisine and Conquest: A Culinary History of Mexico

A flavorful history tracing foodways from Mesoamerican staples to global Mexican cuisine

by Lisa Simpson

$6.99 (ebook), $18.99 (paperback)

Maltese Kitchen: Recipes and Foodways

A culinary journey through traditional dishes, seasonal ingredients, and modern Maltese cooking

by Judith Hunter

$6.99 (ebook), $18.99 (paperback)

Food, Rationing, and the Soviet Table

A Culinary and Economic History of Supply, Shortage, and Taste in the USSR

by Kelly Gutierrez

$6.99 (ebook), $18.99 (paperback)

Case Studies in Great Wine Regions: Bordeaux, Napa, Rioja, and Beyond

Comparative histories, winemaking philosophies, and modern innovations from major regions

by Debra Medina

$6.99 (ebook), $18.99 (paperback)

Taste and Pair: Science-Based Wine and Food Pairing Techniques

A practical system for creating successful wine and food matches using sensory science

by Brandon Castro

$6.99 (ebook), $18.99 (paperback)

Sparkling Wine from Charmat to Traditional Method

Techniques for producing quality sparkling wines: tank, tirage, disgorgement, and dosage

by Stephen Harris

$6.99 (ebook), $18.99 (paperback)

Fortified and Dessert Wines: Techniques for Sherry, Port, Muscat and More

Production, aging, and flavor development of fortified and botrytized wines

by Elizabeth Patel

$6.99 (ebook), $18.99 (paperback)

Natural Wine Explained: Philosophy, Techniques, and Market Realities

An objective examination of minimal-intervention winemaking, from philosophy to production and sales

by Terry Perry

$6.99 (ebook), $18.99 (paperback)

Oak and Time: Mastering Barrel Aging and Wood Alternatives

Understanding oak species, toast levels, and alternatives to shape wine aroma and texture

by Madeline Wood

$6.99 (ebook), $18.99 (paperback)