Oxford Encyclopedia of Food and Drink in America
In 700 original, intriguing articles—from “Apple Pie” to “Zombie”— The Oxford Encyclopedia of Food and...
Oxford Companion to Food
The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight,...
On Food and Cooking
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as...
My Best: Alain Ducasse
Alain Ducasse is a legend amongst chefs, becoming the very first chef to simultaneously run...
Professional Cooking
Professional Cooking…reflects the changing nature of our understanding of cooking and related fields such as...
The Baking Bible
Legendary baker Rose Levy Beranbaum is back with her most extensive “bible” yet. With all-new...
Good to the Grain
Whole Grains for a New Generation... takes a fresh and creative perspective on the latest...
Cakes
[Cakes] need reliable instructions…. from tray bakes to fruit cakes, to sponges and biscuits, teacakes...
Baked: New Frontiers in Baking
Matt Lewis and Renato Poliafito want to make baking a cool venture. Grandma’s cookie recipe...
660 Curries
660 Curries is the gateway to the world of Indian cooking, demystifying one of the...
Classic Food of China
This is a celebration of one of the world's most glorious cuisines. The more than...
Frequently Asked Questions
We offer [insert type of cuisine, e.g., Italian, Asian fusion, Mediterranean] cuisine that combines traditional flavors with modern twists.
We offer [insert type of cuisine, e.g., Italian, Asian fusion, Mediterranean] cuisine that combines traditional flavors with modern twists.
We offer [insert type of cuisine, e.g., Italian, Asian fusion, Mediterranean] cuisine that combines traditional flavors with modern twists.
We offer [insert type of cuisine, e.g., Italian, Asian fusion, Mediterranean] cuisine that combines traditional flavors with modern twists.
