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books released in 2100 in Food Writing and History

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  • Lucky Peach All About Eggs: Everything We Know About the World's Most Important Food: A Cookbook by

    A handbook, a cookbook, an eggbook- this quasi-encyclopedic ovarian overview is the only tome you need to own about the indispensable egg.

    A handbook, a ...

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  • The Gastronomical Me by

    Beginning with her first food memory - the greyish-pink fuzz of her grandmother's strawberry jam - M.F.K. Fisher takes us on a voyage of ...

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  • Eating: Vintage Minis by

    Vintage Minis bring you the world's greatest writers on the experiences that make us human - from birth to death and everything in between

    In ...

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  • Gastrophysics: The New Science of Eating by

    Why do we consume 35% more food when eating with one more person, and 75% more when with three? Why are 27% of drinks bought ...

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  • The Rituals of Dinner: 25th Anniversary Edition by

    The award-winning classic reissued for its 25th anniversary, with a new introduction by Bee Wilson

    This is the book on the way we eat.Solidifying ...

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  • The 50 Greatest Dishes of the World by

    Like a gourmet's magic carpet, this book takes the reader from table to table around the globe, savouring and relishing exceptional, everpleasing tastes.

    Award-winning ...

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  • Grape, Olive, Pig: Deep Travels Through Spain's Food Culture by

    'Matt Goulding has written a magnificent love letter to his adopted home. It has all the beautiful details - the things you need to experience, must ...

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  • Prick with a Fork: The world's worst waitress spills the beans by

    If a bad attitude could be subject to copyright, my ten years as a waiter would have left me obscenely wealthy. Working the floor, I ...

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  • Food And Wine Of France by
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  • Bread, Wine, Chocolate: The Slow Loss of Foods We Love by

    Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure ...

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  • The Plagiarist in the Kitchen: A Lifetime's Culinary Thefts by

    'I adore Meades's book . . . I want more of his rule-breaking irreverence in my kitchen.' New York Times

    'The Plagiarist in the Kitchen is hilariously ...

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  • Cook's Encyclopedia by

    Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically from Abalone to ...

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  • Is There a Nutmeg in the House? by

    This anthology of Elizabeth David's work, originally published in hardback in 2000, is a direct sequel to 'An Omelette and a Glass of Wine ...

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  • Field Guide to Australian Produce, The by

    Thoroughly researched and beautifully designed, The Produce Book showcases the most progressive and respected producers at the heart of Australia's vibrant food industry. Interview ...

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  • The Ten (Food) Commandments: Penguin Special by

    Britain's culinary Moses brings us the new foodie rules to live by, celebrating what and how we eat

    The Ten Commandments may have had ...

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