By Edward Lee (641.50 Lee)
Describes the author’s two-year journey around the United States learning about the different cultures and traditions reshaping American cuisine.
By Jenny Linford (641.3 Linf)
A global food history told through the stories of seven essential ingredients, prized in cuisines all over the world. Features 63 international recipes.
By Jonathan Kauffman (394.12097 Kauf)
This book gives a history on how Americans came to eat healthy and brings you back to the colorful origins of once unconventional foods.
By Rae Katherine Eighmey (641.5973 Eigh)
Learn how Benjamin Franklin’s love of scientific invention extended to the kitchen.
By José Andrés (363.3492 Andr)
A true story of how a group of chefs fed hundreds of thousands of hungry Americans after Hurricane Maria.
By Camas Davis (B Davi)
Camas Davis abandons her magazine career to learn the old ways of butchery and discover what it means to take life into her own hands.
By Kamin Mohammadi (641.013 Moha)
One woman’s story of finding beauty, and herself - and a practical guide to living a better life, the Italian way.
By Luke Barr (647.94 Barr, Q 647.94 Barr)
Set in turn-of-the-century London and Paris, Cesar Ritz and famed chef Auguste Escoffier join forces at the Savoy Hotel and restaurant to create one of the finest hotels and luxury restaurants in the world.
By Nicola Temple (641.308 Temp)
An interesting read that informs the public of how processing methods have evolved over time in many of the foods we love today.
By DK Publishing, Inc. (641.3 Stor)
This glorious visual celebration of food reveals the extraordinary cultural impact of the foods we eat, explores the history of human sustenance for food, and the stories behind individual foods.
By Elizabeth Helman-Minchilli (641.5945 Helm)
A fascinating read about the different aspects of Italian culinary cuisine by region.
By Adam Fleischman (664.58 Flei)
Adam Fleischman discusses how to vamp up any meal with every day, ordinary ingredients using flavor techniques and principles.
By Stéphane Henaut (394.12 Hena)
A French cheese monger and an American academic team up to serve up a sumptuous history of France and its food.
By Dave Eggars (B Alkh, QB Alkh)
A true story of a young Yemeni American man who dreams of resurrecting the ancient art of Yemeni coffee but finds himself trapped in Sana’a by civil war.
By Mark Kulansky (637.109 Kurl)
A fascinating cultural, economic, and culinary story of milk and all things dairy.
By Boris Fishman (B Fish)
The author shares the story of his family, their immigration, and the challenges of navigating two cultures.