Food Writing
Browse our Food Writing collection. Hot Sale.
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Tender at the Bone: Growing Up at the Table (Ruth Reichl) -
Oxford Symposium on Food and Cookery 2019: Food and Power (Mark McWilliams) -
Bourdain, Anthony. A Cook's Tour: In Search of the Perfect Meal -
Salt: A World History (Mark Kurlansky) -
Mastering the Art of Soviet Cooking: A Memoir of Food and Longing (Anya Von Bremzen) -
Tasting the Past: Recipes from George III to Victoria (Jacqui Wood) -
The Whole Okra: A Seed to Stem Celebration (Chris Smith) -
Zami: A New Spelling of My Name - A Biomythography (Audre Lorde) -
Setting the Table: The Transforming Power of Hospitality in Business (Danny Meyer) -
Epitaph for a Peach: Four Seasons on My Family Farm (David M. Masumoto) -
The Food of a Younger Land: A portrait of American food from the lost WPA files (Mark Kurlansky) -
Save Me the Plums: My Gourmet Memoir (Ruth Reichl) -
Kitchen Confidential Updated Edition: Adventures in the Culinary Underbelly (Anthony Bourdain) -
Garlic and Sapphires: The Secret Life of a Critic in Disguise (Ruth Reichl) -
The Omnivore's Dilemma (Michael Pollan) -
Home Cooking: A Writer in the Kitchen (Laurie Colwin) -
Serve It Forth (M.F.K. Fisher) -
How to Cook a Wolf (M.F.K. Fisher) -
The Gastronomical Me (M.F.K. Fisher) -
Home Made: An Alternative to Supermarket Living. Recipes from the Nineteenth Century (Sandra Oddo) -
My Life in France (Julia Child) -
Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China (Fuchsia Dunlop) *Signed* -
Fruit from the Sands: The Silk Road Origins of the Foods We Eat (Robert N. Spengler, III) -
What She Ate: Six Remarkable Women and the Food That Tells Their Stories (Laura Shapiro)
