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Big Macs & Burgundy

by Vanessa Price Abrams Image (October 13, 2020)

Essential wine pairings for everything from popcorn to veggie burgers to General Tso?s Chicken, based on the wildly popular Grub Street column

 

Sancerre and Cheetos go together like milk and cookies. The science...


American Cheese

by Joe Berkowitz Harper Perennial (October 06, 2020)

From the author of Away with Words, a deeply hilarious and unexpectedly insightful deep-dive into a cultural and culinary phenomenon: cheese.

“Who knew it was possible to enjoy reading about cheese as much...


The Barbuto Cookbook

Pie for Everyone

by Petra Paredez Abrams (September 22, 2020)

New York's beloved Petee's Pie Company serves up more than 80 recipes for the best pies you can make at home

 

Petra (Petee) Paredez shares her personal repertoire of impeccable baking techniques that have...


Distilled in Vermont

by Chris Maggiolo & Jeremy Elliott - President of the Distilled Spirits Council of Vt The History Press (September 07, 2020)

Vermont is known as a center of contemporary craft food and beverage production, and the distilled spirits industry is no exception. From a handful of ambitious entrepreneurs a decade ago, the state now boasts...


Rising Hope

by Rachel Stonehouse & Kaila H. Johnson Harper Design (September 01, 2020)

A beautifully illustrated full-color cookbook with inspiring stories from Luminary Bakery, a social enterprise in London founded to support disadvantaged women by teaching them how to bake. 

Rising Hope is the...


Copper, Iron, and Clay

by Sara Dahmen & Laurie Catherine Winkel HarperAudio (April 28, 2020)

A gorgeous love letter to our most revered cookware?copper pots, cast-iron skillets, and classic stoneware?and the artistry and workmanship behind them, written by an expert craftsperson, perhaps the only woman...


Wine Girl

by Victoria James HarperAudio (March 24, 2020)

An affecting memoir from the country's youngest sommelier, tracing her path through the glamorous but famously toxic restaurant world

At just twenty-one, the age when most people are starting to drink (well,...


Good Eats (Text-Only Edition)

by Alton Brown Abrams (December 23, 2019)

This quintessential food-science-and-cooking-technique title is now available in ebook!

Alton Brown is a great cook, a very funny guy, and—underneath it all—a science geek who's as interested in the chemistry...


Lost Restaurants of Baltimore

by Suzanne Loudermilk & Kit Waskom Pollard The History Press (October 28, 2019)

Baltimore's unforgettable dining scene of the past is re-visited here in thirty-five now shuttered restaurants that made their mark on this city.

Haussner's artwork. Coffey salad at the Pimlico Hotel. Finger...


99 Bottles

by André Hueston Mack & Rob DeBorde Abrams Image (October 28, 2019)

A highly opinionated, vibrantly illustrated wine guide from one of the country’s most celebrated—and unorthodox—sommeliers and winemakers

 

In this entertaining, informative, and thoroughly unconventional...


A Culinary History of Atlanta

by Akila Sankar McConnell The History Press (May 20, 2019)

Food is at the heart of Atlanta, and here discover iconic dishes, notorious restaurants, and the rich culinary history of this Southern city.

Atlanta's cuisine has always been an integral part of its identity....


Hamilton County Food

by Karen Kennedy The History Press (May 06, 2019)

The food scene in Hamilton County, Indiana sprang from humble roots and evolved into a dynamic culinary community.

Early restaurateurs made modest livings at mom-and-pop joints like Aunt Bea's Chicken in Noblesville...


Cincinnati Candy

by Dann Woellert The History Press (November 06, 2017)

For more than a century, Cincinnati's candy industry satisfied our national sweet tooth. Dive into its specialties and past.

Stick and drop candies appeared here long before their Civil War popularity. Opera...


Brunswick Stew

by Joseph R. Haynes The History Press (October 09, 2017)

With roots in Native American, African and European cooking traditions, Brunswick stew developed in colonial- and Federal-era Virginia, when squirrel was a necessary ingredient.

By the nineteenth century, the...


Pennsylvania Scrapple

by Amy Strauss The History Press (October 09, 2017)

Join author Amy Strauss as she traces the sizzling history and culture of a beloved and sustaining Pennsylvania Dutch iconic dish, scrapple.

The name may remind you of a certain word-based board game, but scrapple...


An Irresistible History of Alabama Barbecue: From Wood Pit to White Sauce

by Mark A. Johnson The History Press (August 07, 2017)

From Muscle Shoals to Mobile, Alabamians enjoy fabulous barbecue at home, at club meetings and at countless eateries.

In the 1820s, however, a group of reformers wanted to eliminate the southern staple because...


New York City Coffee

by Erin Meister The History Press (July 31, 2017)

New York runs on coffee. Read of coffee's past in the city and how it wove its way into the everyday.

The coffee industry was made for New York: complex, diverse, fascinating and with plenty of attitude. Since...


Florida Sweets

by Joy Sheffield Harris The History Press (July 17, 2017)

Bite in to this refreshing history of sweet foods in the Sunshine State!

Sweets and the Sunshine State are a match made in heaven. Centuries ago, native Floridians used honey to sweeten dishes, as well as prickly...


Lost Restaurants of Detroit

by Paul Vachon The History Press (November 07, 2016)

Through stories and recipes nearly lost to time, author Paul Vachon explores the history of the Motor City's fine dining, ethnic eateries and everything in between. Grab a cup of coffee - he's got stories to...


Virginia Barbecue

by Joseph R. Haynes The History Press (September 12, 2016)

With more than four hundred years of history, Virginians lay claim to the invention of southern barbecue.

Native Virginian Powhatan tribes slow roasted meat on wooden hurdles or grills. James Madison hosted grand...


Classic Kentucky Meals

by Rona Roberts & Sarah Jane Sanders The History Press (November 04, 2014)

Join award-winning food writer Rona Roberts as she invites you into her Bluegrass kitchen to visit and cook authentic, homegrown Kentucky meals. Drinks and music included.

True Kentucky cuisine tastes best at...


Vermont Beer

by Kurt Staudter & Adam Krakowski The History Press (July 01, 2014)

Vermonters love all things local, so it is no surprise that the Green Mountain State has had a thriving craft beer scene for more than 20 years.

Early Vermont brewers faced a strong uphill struggle however, as...


A History of South Carolina Barbeque

by Lake E. High Jr. The History Press (September 03, 2013)

Taste the history of South Carolina's Barbeque in this delectable history from the 1500s to the present day.

South Carolina has been home to good, old-fashioned barbeque for quite a long time. Hundreds of restaurants,...


66 Square Feet

by Marie Viljoen Stewart, Tabori & Chang (September 02, 2013)

South Africa–born Marie Viljoen captures the hearts of her readers as she blogs about cooking and gardening on her tiny 66-square-foot terrace in Brooklyn. Named one of the top 10 gardening blogs by Apartment...


Charlotte Beer

by Daniel Anthony Hartis, Win Bassett & Eric Gaddy The History Press (March 05, 2013)

Charlotte has entered a golden age of craft brewing. Join author Daniel Hartis for a journey into the center of this of the Queen City's beer scene.

While the fermented frenzy of Charlotte's craft brewing fans...


Asheville Beer

by Anne Fitten Glenn & Zane Lamprey The History Press (September 25, 2012)

Asheville, North Carolina has a long history with beer, one that is still easily seen in this city today, from moonshine to craft beers and breweries.

Drinking local harks back to the founding of Asheville in...


Over-the-Rhine

by Michael D. Morgan & Greg Hardman The History Press (September 17, 2010)

Over-the-Rhine is a place where a building owner can stumble upon huge caverns underneath a basement floor or find long-forgotten tunnels that travel far below city streets.

ts present mysteries are attributable...


A History of Virginia Wines: From Grapes to Glass

by Walker Elliott Rowe, Richard Leahy & Jonathan Timmes The History Press (September 23, 2009)

A fascinating history of Virginia wines, documenting the wine industry's very foundation in this state.

Go beyond the bottle and step inside the minds, and vines, of Virginia's burgeoning wine industry in this...