Ken Albala: Food Historian, Chef, Author

Ken Albala: Food Historian, Chef, Author

Ken Albala is a world-class food historian, chef, and author who has published (to date) a solid 30 books on food. His range of approaches to this rather meaningful theme includes single-subject food histories, plus a whole host of cookbooks, encyclopedias, handbooks, anthologies, and translations. For his basket, Ken picked out books worth reading, furoshiki worth wrapping, tweezers worth tweezing, and more.

F. Dick 8" Offset Plating Tweezer

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$23.25
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$23.25
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Furoshiki Wrapping - Medium

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$21.80
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$21.80
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Ati Manel Horse Mackerel in Olive Oil and Basil - 90g

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$11.62
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$11.62
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Takarazukushi Combination Stone Fast Cutting & Fine Finishing 1200 Blue Marble Ceramic / 4000 White Resin

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$119.15
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$119.15
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Donostia Foods Cockles in Brine (Berberechos al Natural) - 4oz

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$15.98
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$15.98
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Cuisine & Empire: Cooking in World History - Rachel Laudan

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$43.52
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$43.52
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Au Sabot Armor / London Sailor 10.5cm Pocket Knife Sheepsfoot Stainless Horn Handle with Brass Anchor

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$156.93
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$156.93
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Beans: A History - Ken Albala

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$59.58
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$59.58
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Koshersoul: The Faith and Food Journey of an African American Jew - Michael Twitty

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$42.12
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$42.12
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Opulent Nosh - Ken Albala

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$36.25
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$36.25
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Island Creek Octopus in Olive Oil - 3.9oz

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$31.97
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$31.97
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Gränsfors Small Forest Axe

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$319.67
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$319.67
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Food: The Key Concepts - Warren Belasco

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$61.75
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$61.75
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Nuts: A Global History - Ken Albala

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$26.15
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$26.15
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