A Revolution in Taste: The Rise of French Cuisine, 1650-1800

by Susan Pinkard
Publisher: Cambridge University Press
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Staff Meals from Chanterelle

by David Waltuck, Melicia Phillips
Publisher: Workman Publishing Company
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The Lost Ravioli Recipes of Hoboken: A Search for Food and Family

by Laura Schenone
Publisher: W. W. Norton
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Red, White, and Drunk All Over: A Wine Soaked Journey from Grape to Glass

by Natalie Maclean
Publisher: Doubleday Canada
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My Bombay Kitchen: Traditional and Modern Parsi Home Cooking

by Niloufer Ichaporia King
Foreword: Alice Waters
Publisher: University of California Press
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The Foods of Israel Today

by Joan Nathan
Publisher: Knopf
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The Seventh Daughter: My Culinary Journey from Beijing to San Francisco

by Cecilia Chiang, Lisa Weiss
Foreword: Alice Waters
Photographer: Leigh Beisch
Publisher: Ten Speed Press
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Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes

by Arthur Schwartz
Photographer: Chris Callis
Publisher: Stewart, Tabori & Chang
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Liquid Jade: The Story of Tea from East to West

by Beatrice Hohenegger
Publisher: St. Martin's Press
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Alcoholica Esoterica: A Collection of Useful and Useless Information As It Relates to the History andConsumption of All Manner of Booze

by Ian Lendler
Publisher: Penguin (Non-Classics)
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