Travelling physician, salesman, author and self-made man, Dr. Chase dispensed remedies all over America during the late nineteenth century, collecting recipes and domestic tips from the people he met along the way. Learn More
An internationally renowned chemist, popular television personality, and bestselling author, Hervé This heads the first laboratory devoted to molecular gastronomy—the scientific exploration of cooking and eating. Learn More
Driven by his obsession, stubborn idealism, and the promise of free candy, self-confessed candyfreak Steve Almond takes off on a quest to discover candy's origins in America, to explore the little companies that continue to get by on pluck and perseverance, and to witness the glorious excess of candy manufacturing. Learn More
Witty and irreverent, informative and provocative, Cheesemonger: A Life on the Wedge is the highly readable story of Gordon Edgar’s unlikely career as a cheesemonger at San Francisco’s worker-owned Rainbow Grocery Cooperative.
More than just a rousing food manifesto and a nifty set of tools, Cook Food makes preparing tasty, wholesome meals simple and accessible for those hungry for both change and scrumptious fare.
If you're used to getting your meals from a package--or the delivery guy--or if you think you don't know how to cook, this is the book for you. Learn More
In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Learn More