Here is the essential reference guide for everyone who is passionate about cooking, travel, and food. The Gourmet Atlas explores the origins of foods and traces their movements throughout the world. Learn where tomatoes were first eaten and what medicinal qualities the Egyptians thought certain spices had. Discover how chocolate arrived in America and why the French refused to eat potatoes. Relish in the history and rich detail of the foods we encounter every day. Satiate your appetite for knowledge about food with The Gourmet Atlas. 50 beautiful, full-color maps depict the history of major foodstuffs, tracing their movements across the world • Numerous and extensive A–Z listings detail the backgrounds and uses of major food groups, including herbs and spices, fruits and vegetables, types of grains, and much more • More than 300 lavish photographs and drawings tell the story of food throughout history • Authentic recipes featuring the highlighted ingredient bring you closer to the food's native and regional flavors So whether encountering an unusual ingredient or a common, everyday food, with The Gourmet Atlas you'll be able to answer the questions, "Where did this come from and how did it get here?"

The Gourmet Atlas

Cookbooks, Food & Wine

Stacey, Jenny

Clifton, Claire

Ward, Susie

Cooking Education & Reference

Houghton, mifflin, harcourt

Provides instructions for creating a variety of fancy and unusual foods, such as orange chutney, bourbon balls, and horseradish mustard

Edible Gifts

McGraw=Hill

Tells how to gather, dry and store flowers, and offers recipes for vinegars, soups, puddings, salads, pickles, omlettes, sauces, preserves, fritters, desserts, and beverages in which flowers are a featured ingredient

Edible Flowers

Crafts, Hobbies & Home

Gardening & Landscape Design

Nicolls, Martina

The Bodley Head

An anthology about all kinds of food - from the most pleasurable to the least appetizing, taking in a helping of cannibalism along the way ... In order to illuminate our understanding of food and the way we eat, the editors have plundered a whole range of literature, some of it distinctly unconventional: novels, memoirs and diaries; travel and recipe books; lectures, essays, letters and poems; works on anthropology and philosophy; histories, newspapers and books of etiquette. All these sources are fused to create a panoramic and international view of food history. The book spans all approaches to food, from cannibalism to correct manners, from Babylonian times to the present day. This is an anthology to delight even the best-read cook, and is an ideal companion for the kitchen and bedside table.

The Faber Book of Food

Literature & Fiction

Faber&Faber

The art of food: Culinary inspirations from the paintings of the great masters

Collins Publishers Australia

Bargain Books are non-returnable. In the popular tradition of The Art of the Cocktail, this classic little volume includes recipes for drinks made with vodka, rum, gin, tequila, and brandy.

A Little Book of Tropical Drinks (Little Cookbook)

Beverages & Wine

Chronicle Books LLC.

Food, in various manifestations, as depicted in works of art

Art of Food

Wellfleet

See the best price to sell, buy, or rent books by Clifton, Claire. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Clifton, Claire