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Food Narrative

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Xi'an Famous Foods

The Cuisine of Western China, from New York's Favorite Noodle Shop

By Jason Wang with Jessica Chou; Photography by Jenny Huang

Pie for Everyone

Recipes and Stories from Petee's Pie, New York's Best Pie Shop

By Petra Paredez

99 Bottles

A Black Sheep’s Guide to Life-Changing Wines

By André Hueston Mack; illustrations by Rob DeBorde

Women on Food

Charlotte Druckman and 115 Writers, Chefs, Critics, Television Stars, and Eaters

By Charlotte Druckman and 115 Other Writers, Chefs, Critics, Television Stars, and Eaters

Mixtape Potluck Cookbook

A Dinner Party for Friends, Their Recipes, and the Songs They Inspire

By Questlove

Where I Come From

Life Lessons from a Latino Chef

By Aaron Sanchez

The Most Spectacular Restaurant in the World

The Twin Towers, Windows on the World, and the Rebirth of New York

By Tom Roston

The Cider Revival

Dispatches from the Orchard

By Jason Wilson

Food

Eating Tomorrow

Edited by Catherine Flood and May Rosenthal Sloan

The Flavor of Wood

In Search of the Wild Taste of Trees from Smoke and Sap to Root and Bark

By Artur Cisar-Erlach

Matty Matheson

A Cookbook

By Matty Matheson

Godforsaken Grapes

A Slightly Tipsy Journey through the World of Strange, Obscure, and Underappreciated Wine

By Jason Wilson

The Cook's Atelier

Recipes, Techniques, and Stories from Our French Cooking School

By Marjorie Taylor and Kendall Smith Franchini with photographs by Anson Smart

The New Farm

Our Ten Years on the Front Lines of the Good Food Revolution

By Brent Preston

Eat for the Planet

Saving the World One Bite at a Time

By Nil Zacharias and Gene Stone

Pepper

From Around the World: Stories & Recipes

By Erwann de Kerros and Bénédicte Bortoli with contributions by Thierry Nérisson and Marc Jeanson; Photography by Guillaume Czerw

Acid Trip: Travels in the World of Vinegar

With Recipes from Leading Chefs, Insights from Top Producers, and Step-by-Step Instructions on How to Make Your Own

By Michael Harlan Turkell; Foreword by Daniel Boulud

Chocolat So Chic!

The Secret Notebook of 40 Chocolate Lovers

Compiled by Corinne Decottignies, Illustrated by Serge Bloch

Grocery

The Buying and Selling of Food in America

By Michael Ruhlman

Eating Cuban

120 Authentic Recipes from the Streets of Havana to American Shores

Beverly Cox and Martin Jacobs, Foreword by Ana Menéndez

The British Table

A New Look at the Traditional Cooking of England, Scotland, and Wales

By Colman Andrews. Photography by Hirsheimer and Hamilton.

Colonial Spirits

A Toast to Our Drunken History

By Steven Grasse

The First Forty Days

The Essential Art of Nourishing the New Mother

By Heng Ou, Amely Greeven, and Marisa Belger

Tom Fitzmorris's Hungry Town

A Culinary History of New Orleans, the City Where Food Is Almost Everything

By Tom Fitzmorris

Food Heroes

16 Culinary Artisans Preserving Tradition

By Georgia Pellegrini

I'm Just Here for the Food: Version 2.0

Alton Brown

Tom Fitzmorris's New Orleans Food (Revised Edition)

More Than 250 of the City's Best Recipes to Cook at Home

By Tom Fitzmorris, Foreword by Emeril Lagasse

Simple Stunning Parties at Home

Recipes, Ideas, and Inspirations for Creative Entertaining

By Karen Bussen

Tea

East and West

Rupert Faulkner

A Table in the Tarn

Living, Eating and Cooking in Rural France

By Orlando Murrin; photographs by Jonathan Buckley

Sylvia Weinstock's Sensational Cakes

By Sylvia Weinstock

Cooking with the Seasons at Rancho La Puerta

Recipes from the World-Famous Spa

By Deborah Szekely and Deborah Schneider

Baked

New Frontiers in Baking

By Matt Lewis and Renato Poliafito

The Gentle Art of Domesticity

Stitching, Baking, Nature, Art & the Comforts of Home

By Jane Brocket

CakeLove

How to Bake Cakes from Scratch

By Warren Brown

Mastering Knife Skills

The Essential Guide to the Most Important Tools in Your Kitchen (with DVD)

By Norman Weinstein

Feasting on Asphalt

The River Run

Alton Brown

Alton Brown's Gear for Your Kitchen

By Alton Brown

Arthur Schwartz's New York City Food

An Opinionated History and More Than 100 Legendary Recipes

By Arthur Schwartz

Pierre Gagnaire: Reinventing French Cuisine

Texts by Jean-François Abert

The Fundamental Techniques of Classic Cuisine

By The French Culinary Institute with Judith Choate, ,

The Spicy Food Lover's Bible

The Ultimate Guide to Buying, Growing, Storing and Using the Key Ingredients That Give Food Spice

By Dave DeWitt and Nancy Gerlach

Chez Jacques

Traditions and Rituals of a Cook

By Jacques Pépin

The Produce Bible

Essential Ingredient Information and More Than 200 Recipes for Fruits, Vegetables, Herbs & Nuts

By Leanne Kitchen, , Foreword by Deborah Madison

Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan , Photographs by Neal Oshima, Foreword by Peter Kaminsky , Introduction by Raymond Sokolov,

Secrets of Slow Cooking

Creating Extraordinary Food with Your Slow Cooker

by Liana Krissoff, Photographs by Kirsten Strecker

Drinkology: Wine

A Guide to the Grape

By James Waller

Gault Millau Guide to German Wines

Armin Diel and Joel Payne

True Blueberry

Recipes for Soups, Salads, Desserts, and More

By Linda Dannenberg, Photographs by Zeva Oelbaum

Cupcakes Year-Round

50 Recipes for Every Season and Celebration

By Sara Neumeier, Photographs by Jonelle Weaver

I'm Just Here for More Food

Food x Mixing + Heat = Baking

Alton Brown

Great Grilled Cheese

50 Innovative Recipes for Stovetop, Grill, and Sandwich Maker

By Laura Werlin, Photographs by Maren Caruso

Look and Cook

A Cookbook for Children

By Tina Davis

A Taste of Hawaii

New Cooking from the Crossroads of the Pacific

Jean-Marie Josselin Martin Jacobs

Villa D'este Cookbook

SALVADORE

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