First Published in 1997. Routledge is an imprint of Taylor & Francis, an informa company.

First published in 1997. This cookbook invites you to sample cuisines that are still exotic even in the post-modern kitchen. Try out cooking techniques from the

A New York Times Book Review Summer Reading Selection “Delves into not only what we eat around the world, but what we once ate and what we have lost since the

Organized like a cookbook, Books that Cook: The Making of a Literary Meal is a collection of American literature written on the theme of food: from an invocatio

Winner, James Beard Foundation Best Cookbook of the Year Award, 2015 James Beard Foundation Best International Cookbook Award, 2015 The Art of Eating Prize for