At Table – serie

Moveable Feasts

The History, Science, and Lore of Food

Eating in Eden

Food and American Utopias

Educated Tastes

Food, Drink, and Connoisseur Culture

My Kitchen Wars

A Memoir

Barolo

Jewish American Food Culture

Corkscrewed

Adventures in the New French Wine Country

Banana

Empires, Trade Wars, and Globalization

Recipe Reader

Narratives, Contexts, Traditions

Chef's Tale

A Memoir of Food, France, and America

Fried Walleye and Cherry Pie

Midwestern Writers on Food

Palmento

A Sicilian Wine Odyssey

Barolo

How to Cook a Tapir

A Memoir of Belize

Recovering Our Ancestors' Gardens

Indigenous Recipes and Guide to Diet and Fitness

Sacred Feast

Reflections on Sacred Harp Singing and Dinner on the Ground

In Food We Trust

The Politics of Purity in American Food Regulation

Good Things

Jane Grigson's Fruit Book

Jane Grigson's Vegetable Book

Dueling Chefs

A Vegetarian and a Meat Lover Debate the Plate

Food and Cooking of Eastern Europe

Food and Cooking of Russia

Masters of American Cookery

M. F. K. Fisher, James Beard, Craig Claiborne, Julia Child

Dining with Marcel Proust

A Practical Guide to French Cuisine of the Belle Epoque

Pampille's Table

Recipes and Writings from the French Countryside from Marthe Daudet's Les Bons Plats De France

Taste of Heritage

Crow Indian Recipes and Herbal Medicines

Predictable Pleasures

Food and the Pursuit of Balance in Rural Yucatán

Global Jewish Foodways

A History