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Arts and Traditions of the Table: Perspectives on Culinary History

Albert Sonnenfeld, series editor

18 matching books found, displaying 1-10
pages: 1 2 next >

The Science of the Oven
Hervé This

Cloth, $22.95 / £15.95 216 pages , October 2009
ISBN: 978-0-231-14706-4


Eating History: Thirty Turning Points in the Making of American Cuisine
Andrew F. Smith

Cloth, $29.95 / £19.95 392 pages , October 2009
ISBN: 978-0-231-14092-8


Building a Meal: From Molecular Gastronomy to Culinary Constructivism
Hervé This; Translated by Malcolm DeBevoise

Cloth, $19.95 / £13.95 152 pages , April 2009
ISBN: 978-0-231-14466-7


Gastropolis: Food and New York City
Edited by Annie Hauck-Lawson and Jonathan Deutsch

Paper, $21.95 / £14.95 368 pages
ISBN: 978-0-231-13652-5


Cloth, $29.95 / £19.95 368 pages , November 2008
ISBN: 978-0-231-13653-2


Hog and Hominy: Soul Food from Africa to America
Frederick Douglass Opie

Paper, $17.95 / £12.95 256 pages
ISBN: 978-0-231-14639-5


Cloth, $24.95 / £16.95 256 pages , October 2008
ISBN: 978-0-231-14638-8


Molecular Gastronomy: Exploring the Science of Flavor
HervHervé This

Paper, $16.95 / £10.95 392 pages , August 2008
ISBN: 978-0-231-13313-5


Cloth, $29.95 / £19.95 392 pages
ISBN: 978-0-231-13312-8


Kitchen Mysteries: Revealing the Science of Cooking
Hervé This

Paper, $16.95 / £11.50 232 pages
ISBN: 978-0-231-14171-0


Cloth, $22.95 / £15.95 232 pages , November 2007
ISBN: 978-0-231-14170-3


Food Is Culture
Massimo Montanari

Cloth, $28.50 / £19.50 168 pages , November 2006
ISBN: 978-0-231-13790-4


Molecular Gastronomy: Exploring the Science of Flavor
Hervé This

Paper, $16.95 / £10.95 392 pages
ISBN: 978-0-231-13313-5


Cloth, $29.95 / £19.95 392 pages , February 2006
ISBN: 978-0-231-13312-8


Sacred Cow, Mad Cow: A History of Food Fears
Madeleine Ferrieres and Jody Gladding

Cloth, $32.00 / £22.00 416 pages , December 2005
ISBN: 978-0-231-13192-6