Vegetarians have been perceived as the Calvinists of the culinary world. Their ascetic approach to food is taken as an affront to the high partisans of meat eating. Vegetarians are not hated for what they do-benignly eat fruit,... Read More

Daunting, almost. Far broader, studied and wittily annotated than one might ever imagine for the subject. No whimsy here. Nor is there a provincial slant betraying the author as some wine or food industry insider with an eye on... Read More

Completely revised from the acclaimed 1993 first edition, The Oxford Companion to Wine arrives with 500 new entries to reach a total of over 3,500 in alphabetical form. As anticipated, Robinson’s compendium has become the definitive... Read More

The Oxford Companion To Food is astounding in breadth and thoroughness, including 2,650 A - Z (dictionary-like) entries, detailing international food products and their preparation. London food historian Davidson persevered twenty years... Read More

A newly discovered thirst for tales of adversity and mishap on the high seas has spawned several recent books, including this very fine account of a storm-ravaged 1998 sail boat race off the east coast of Australia. Only hours after... Read More

Displaying the masterful skills of a seasoned newspaperman, Dabney succeeds where so many books have failed. With Smokehouse Ham, Spoon Bread & Scuppernong Wine, he perfectly executes the cookbook—plus genre—the mostly feeble... Read More

From the editors of the popular Saveur magazine, this big book of comfortable ideas and keen sense of nostalgia delights with a 4th of July sense of verve. Comfortable because ultra-chez culinary babble was avoided at all costs;... Read More