Food Writing

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MY TINY VEG PLOT: BIG IDEAS FOR SMALL SPACES

Written by Leendertz, Lia
Food can be grown just about anywhere, and lack of space should not put you off growing and enjoying the taste of your own fresh vegetables.Not everyone has access to outside space or what we traditionally think of as a garden, but we all have window ledges, doorways, often stairways, sometimes even a balcony or roof space.
November 15, 2018 | Paperback | Pavilion Books | 160 Pages |
$15.95
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GOOD GRAINS, NUTS & SEEDS

Written by Elliott, Renee
Grains, nuts and seeds are increasingly popular as part of a balanced, healthy diet.
March 1, 2019 | Hardcover | Pavilion Books | 128 Pages |
$14.95
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SUPER PULSES

Written by Chandler, Jenny
Pulses are incredibly economical as well as healthy and, increasingly, people are looking for new sources of protein as meat eating wanes (for both environmental and economical reasons). This is a truly modern look at preparing under-exploited protein-packed pulse ingredients.
March 1, 2019 | Hardcover | Pavilion Books | 128 Pages |
$14.95
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SUPER ROOT SPICES

Written by Smale, Tom
Wunder Workshop founders, Zoë and Tom, present their exploration of healing root spices including turmeric, ginger, galangal, ashwagandha and maca. As well as reviewing the scientific literature and presenting research in a simple yet informative manner, the pair tell their unique story of discovering first turmeric then other super roots.
April 15, 2019 | Hardcover | Pavilion Books | 128 Pages |
$16.95
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HOW WE FELL IN LOVE WITH ITALIAN FOOD

Written by Zancani, Diego
Pizza, pasta, and olive oil: today, it's hard to imagine any supermarket without these items. But how did these foods--and many more Italian ingredients--become so widespread? In this book, Diego Zancani maps the extraordinary progress of Italian food, from the legacy of the Roman invasion to its current, ever-increasing popularity.
December 8, 2019 | Hardcover | Bodleian Library | 256 Pages |
$40.00
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OF MORSELS AND MARVELS

Written by Condé, Maryse
For many, cooking is simply the mechanical act of reproducing standard recipes. To Maryse Condé, however, cooking implies creativity and personal invention, on par with the complexity of writing a story. A cook, she explains, uses spices and flavors the same way an author chooses the music and meaning of words.
January 19, 2020 | Hardcover | Seagull Books | 324 Pages |
$27.50
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MUSTARD: A GLOBAL HISTORY

Written by Güzey, Demet
Whether grainy or smooth, spicy or sweet, Dijon, American, or English, mustard accompanies our food and flavors our life around the globe. It has been a source of pleasure, health, and myth from ancient times to the present day, its tiny seed a symbol of faith and its pungent flavor a testimony to refined taste.
December 15, 2019 | Hardcover | Reaktion Books | 144 Pages |
$19.95
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DELICIOSO: A HISTORY OF FOOD IN SPAIN

Written by Sevilla, María José
Spanish cuisine is a melting-pot of cultures, flavors, and ingredients: Greek and Roman; Jewish, Moorish, and Middle Eastern. It has been enriched by Spanish climate, geology, and spectacular topography, which have encouraged a variety of regional food traditions and "Cocinas," such as Basque, Galician, Castilian, Andalusian, and Catalan.
December 15, 2019 | Hardcover | Reaktion Books | 344 Pages |
$39.00
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ART AT THE TABLE: THE LOTOS CLUB STATE DINNER TRADITION

Written by Johnson, Nancy
- Honorees include Enrico Caruso, Amelia Earhart, Rodgers and Hammerstein, Robert Moses, Harry S. Truman, Leonard Bernstein, Robert Frost, Dwight D.
April 7, 2020 | Hardcover | Scala Arts Publishers Inc. | 204 Pages |
$60.00
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EGG

Written by Walker, Nicole
Object Lessons is a series of short, beautifully designed books about the hidden lives of ordinary things. This book is about a strange object-strange in part because it is something that we all have been, and that many of us eat.
March 9, 2017 | Paperback | Bloomsbury Academic | 168 Pages |
$16.95

New Arrivals

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