Books

In Pursuit of Flavor: The Beloved Classic Cookbook from the Acclaimed Author of The Taste of Country Cooking - Edna Lewis with Foreword by Mashama Bailey

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Moonshine A Global History By Kevin R. Kosar

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The Anarchist's Design Book: Expanded Edition (signed by author) - Christopher Schwarz

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Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan - Naomi Duguid

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Build a Chair from Bulls%$t - Christopher Schwarz

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Sabor Judío: The Jewish Mexican Cookbook - Ilan Stavans, Margaret E. Boyle

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Mission Burrito Japanese Replica in Display Case

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Bernal Cutlery Fused Glass Nightlight

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My Life in Recipes - Joan Nathan

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Food Studies: An Introduction to Research Methods - Jeff Miller and Jonathan Deutsch

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Farmers of Forty Centuries: Organic Farming in China, Korea, and Japan - F. H. King

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Cake Picnic: Recipes for the Love of Cake & Friends - Elisa Sunga

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Beef: A Global History - Lorna Piatti-Farnell

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Our Knives Will Save Us: Dispatches from a White Mountain Apache Chef - Nephi Craig

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Plants That Heal: Plant-Based Wisdom for Body, Mind & Soul - Chris Young, Susan Ottaviano

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San Francisco Seafood: A History from Ocean to Table - Paul Stangl

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A Feather and a Fork: 125 Intertribal Dishes from an Indigenous Food Warrior - Crystal Wahpepah

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A Revolution in Eating: How the Quest for Food Shaped America - James E. McWilliams

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Breakfast Cereal: A Global History – Kathryn Cornell Dolan

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The Outsider: The Life and Work of Lafcadio Hearn : the Man who Introduced Voodoo, Creole Cooking and Japanese Ghosts to the World - Steve Kemme , Bon Koizumi

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Essential Shellfish Collection Special Edition, 3-Book Box Set: Crab, Oysters, Shellfish - Cynthia Nims

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Gastronomic Judaism as Culinary Midrash - Jonathan Brumberg-Kraus

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Tastes and Traditions - Nathalie Cooke

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A Cultural History of Food in the Renaissance - Ken Albala, et al

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A Cultural History of Food in the Medieval Age - Massimo Montanari, et al

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The Hebridean Baker: The Scottish Cookbook - Coinneach MacLeod

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El Monje de Moka - En Español - Dave Eggers

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Food: The Key Concepts - Warren Belasco

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Out of This Furnace - Thomas Bell

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Onions and Garlic: A Global History - Martha Jay

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Salmon Wars: The Dark Underbelly of Our Favorite Fish - Catherine Collins, Douglas Frantz

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Flavors from the Shore: Nostalgic Seafood Recipes Celebrating Our Coasts & Waterways - Jim Ulcickas, Richard Staunton, James O. Fraioli

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What I Stand on The Collected Essays of Wendell Berry 1969-2017 - Wendell Berry

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Nuts: A Global History - Ken Albala

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Ghetto Gastro Presents Black Power Kitchen - Jon Gray, Pierre Serrao, Lester Walker, Osayi Endolyn

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Dictionary of Woodworking Tools, C. 1700-1970, and Tools of Allied Trades - R. A. Salaman

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Wendell Berry: Port William Novels & Stories: The Civil War to World War II (LOA #302): Nathan Coulter / Andy Catlett: Early Travels / A World Lost / ...

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The Grammar of Spice - Caz Hildebrand

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Foie Gras: A Global History - Norman Kolpas

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The Most Excellent Book of Cookery: An Edition and Translation of the Sixteenth-Century 'Livre Fort Excellent de Cuysine' - Timothy J Tomasik, Ken Albala

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Joon: Persian Cooking Made Simple - Najmieh Batmanglij

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Kashrut and Jewish Food Ethics - Shmuly Yanklowitz

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Honey Cake and Latkes: Recipes from the Old World by the Auschwitz-Birkenau Survivors - Auschwitz-Birkenau Memorial Foundation

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Wildcrafted Seeds and Grains: An Introduction to Extracting, Preparing, Storing, and Cooking with Common Wild Varieties - Pascal Baudar

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Food, Foodways, and Foodscapes - Lily Kong & Vineeta Sinha

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Discriminating Taste: How Class Anxiety Created the American Food Revolution - S. Margot Finn

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Food and Drug Legislation in the New Deal - Charles O. Jackson

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Butter: A Novel of Food and Murder - Asako Yuzuki

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