(Hardback)

(Hardback)

Just when you thought you knew everything about the humble noodle, Pasta and Noodles reveals little-known facts, tasty titbits and cultural lore about the history of pasta. Kantha Shelke takes you on a journey across five continents to trace the evolution of this highly adaptable foodstuff.

(Hardback)

Spaghetti with sauce is a staple meal in many households. This book helps kids learn how to make their very own tomato sauce. It also features cut-out art that accompanies simple, easy-to-understand instructions for planting and growing tomatoes, onions, peppers, basil, and garlic - all the ingredients you need for making pasta sauce.

(Paperback)

(Paperback)

"The remarkable story of the world's most popular style of beer, from its humble birth in a far corner of the Austrian Empire in 1842 to its present dominance worldwide. Shattering myths about the style's origins and immediate parentage, this book shows how pilsner influenced everything from modern-day advertising and marketing to today's craft beer movement"--

(Hardback)

Originally a food for the poor in eighteenth-century Naples, pizza is a source of national and regional pride in Italy as well as of cultural identity. This title documents the history and cultural life of this chameleon-like food.

(Hardback)

Pomegranate explores how people throughout history interacted with pomegranates, featuring a cast of historical heads from the Ashurnasirpal to Anne Boleyn, and from Sandro Botticelli to Salvador Dali.

(Hardback)

A portrait of Northern Portugal's cuisine and culture as told through the stories and recipes of the women of Porto's historic Bolho Market, who have been selling produce and creating traditional artisan goods for generations.

(Paperback)

A necessary addition to any prepper's or survivalists's shelf!

(Paperback)

People in Ireland are sometimes mortified by what Americans think of as "Irish food." This book brings classic Irish dishes to America with an eye for American kitchens and cooks, and with tips and tricks to help reproduce Irish results with American ingredients.

(Paperback)

(Paperback)

(Hardback)

Drawing on archaeological evidence and a wealth of oral and written history, this book reveals the journey Vietnamese food has traversed through history to become a much-loved cuisine today.

(Hardback)

The dramatic history of the world's most expensive spice.

(Paperback)

An American sake expert takes you to a whole new level of insider knowledge and expertise

(Hardback)

Sandwich: A Global History is the first book-length history of a seemingly humble food. Bee Wilson unravels the mystery of how the Fourth Earl of Sandwich could have 'invented' this most elementary way of eating, as well as describing sandwiches around the world, from the decadent meatball hoagie to the dainty cucumber sandwich.

(Hardback)

This ultimate guide to Scotch whisky offers an insider's look into one of the world's beloved spirits its history, production, and traditions along with tasting notes.

(Hardback)

This is a culinary history of seaweed, combining lore and legend with a selection of recipes, covering traditional cuisine and new discoveries such as seaweeds that are twice as nutritious as kale and taste just like bacon.

(Hardback)

(Hardback)

(Paperback)

(Hardback)

Acclaimed superfood chef Julie Morris has chosen 100 favourites packed with nutrient-dense, plant-based whole foods and boosted with scientifically lauded superfoods as chia, medicinal mushrooms, tumeric and kale.

(Hardback)

A full-color guide to delectable Swedish cakes and cookies 3.4 million copies sold in Sweden, a copy for every Swedish...

(Hardback)

Tea: A Global History is a well-illustrated, concise exploration of the rich and fascinating history of tea. Helen Saberi describes the many varieties of tea consumed around the world, from Indian chai to Burmese pickled lephet tea, and from brick tea to Taiwanese 'bubble tea' and looks at the economic and social uses of tea.