A portrait of American food before the national highway system, before chain restaurants, and before frozen food, when the nation's food was seasonal, regional, and traditional- from the lost WPA files.
Edited by Kimberly Witherspoon and Andrew Friedman. The hugely popular anthology in which forty of the world's greatest chefs, including Anthony Bourdain, Daniel Boulud, and Ferran Adria, reveal their worst kitchen disasters.
M.F.K. Fisher's five most famous books in one volume. How to Cook a Wolf - Consider the Oyster - Serve it Forth - The Gastronomical Me - An Alphabet for Gourmets. Probably no other writer on food has ever received such high acclaim as M.F.K. Fisher.
Hardbound, hard-to-find. Translated by Anthea Bell. This wide-ranging and comprehensive reference history covers in one volume the history of foodstuffs, the story of cuisine and the social history of eating.