Böcker i At Table-serien

Offers a rare workaday look at the importance of food in Antarctic history and culture

Ever since American soldiers returned home after World War II with a passion for pate and escargots instead of pork and beans, our preferences have moved from cooked to raw, from canned to fresh, from bland to savory, from water to wine. This title includes more than two hundred recipes with chapters on appetizers, soups, salads, sauces, and more.

Inspired by references to the "delicious books of Pampille" in Proust's "Remembrance of Things Past", this book is adapted for the modern American kitchen. It includes recipes that are practical for modern cooks.

Inspired by a deep passion for wine, an Italian heritage, and a desire for a land somewhat wilder than his home in southern France, Robert V. Camuto set out to explore Sicily's emerging wine scene. What he discovered during more than a year of travelling the region, however, was far more than a fascinating wine frontier.

This panoramic history of Jewish food highlights its breadth and depth on a global scale from Renaissance Italy to the post-World War II era in Israel, Argentina, and the United States and critically examines the impact of food on Jewish lives and on the complex set of laws, practices, and procedures that constitutes the Jewish dietary system.

Featuring an array of tempting traditional Native recipes and no-nonsense practical advice about health and fitness, Recovering Our Ancestors' Gardens, by the acclaimed Choctaw author and scholar Devon Abbott Mihesuah, draws on the rich indigenous heritages of this continent to offer a helpful guide to a healthier life.

Robert V. Camuto sets out across modern Southern Italy in search of the "South-ness" that defined his youthful experience and views the world through wine, food, and families.