(Hardback)

A celebration of the pie as well as a hugely informative history, Pie taps into the increasingly popular vein of books on culinary history, and will satisfy the appetites of those with a particular interest in the history of food, as well as the more general reader interested in food and cookery.

(Hardback)

Pineapple is a culinary love story enriched with vivid illustrations andirresistible recipes from around the world for eating and drinking thepineapple.

(Hardback)

Like a rich plum pudding, Pudding: A Global History

(Hardback)

Salmon

(Hardback)

Soup: A Global History is a concise, tasty history of the oldest dish in the world. Soup features many images of and recipes for classic and unusual soups, taken from seven hundred years of global culinary history.

(Hardback)

Focusing on the five premier spices black pepper, cinnamon, nutmeg, cloves and the chilli pepper and including the stories of many others, the author's account tracks spices' influence as they travelled around the world.

(Hardback)

Exploring sugar's reputation as one of the most beloved yet reviled substances that we consume, this compelling history of the infamous ingredient is peopled with determined adventurers, relentless sugar barons and greedy plantation owners.

(Hardback)

What is a truffle Scientists, despite having succeeded in sequencing the truffle's genome, are still determining aspects of its existence. Few of us know the history and origins of this coveted plant. Truffle

(Hardback)

An informative, concise narration of the story of whiskey, from obscure medieval origins to the globally-traded product that we know today. Kevin R. Kosar explains what whiskey is, how it is made, and how the types of whiskey - Bourbon, Corn, Rye, Irish and Scotch - differ.

(Hardback)

Look. Swirl. Sniff. Taste. Savour. Whether you're tasting a refreshing white or an aromatic red, these well-known steps are the only way to take the first sip of wine. Wine Wine is the perfect introduction for novices while offering an engaging chronicle for experts.

(Hardback)

A delectable tour of the rich history of yoghurt.

(Hardback)

Cocktails are the most American of alcoholic beverages, and at the same time the most international of drinks. This title describes how cocktails have influenced society around the world. It shows how some of our popular drinks were invented and travelled around the globe.

(Hardback)

A muscular, sinewy account of the quintessentially red-blooded pursuit, barbecue.

(Hardback)

Caviar: piquant, luxurious and decadent, it is renowned the world over. A story of greed, indulgence, enterprise and hope, this book starts by looking back to its heyday in Tsarist Russia, America and Europe in the Roaring Twenties, before telling the story of production, trade and consumption today.

(Hardback)

Tells the story of the extraordinary substance, fat, which is vital to nutrition yet highly controversial.

(Hardback)

Lamb: A Global History tells the story of how weve raised, cooked and eaten lamb over the centuries and the place it has in a wide range of cuisines and cultures worldwide.

(Hardback)

Pork is the most widely eaten meat in the world. It formed the high point of Roman feasts and was the mainstay of the traditional working-class diet in Europe and North America for centuries. This title tells how pork, the favourite meat of rich Romans, was disparaged in later centuries as useful meat for the middle and lower classes.

(Hardback)

From marzipan pigs and nutty nougat to bubblegum and bonbons, Sweets and Candy looks behind the glamour and sparkle to explore the sticky history of confectionery. Featuring a selection of scrumptious recipes to try at home, this global history will appeal to sweet-toothed readers, as well as all those interested in the history of food.