Books like An omelette and a glass of wine by Elizabeth David

Seldom has the subject of eating and drinking—from the Bronze Age to the recent past—been treated to a full- length history. It deserves better. Part I of The HORIZON COOKBOOK AND ILLUSTRATED HISTORY OF EATING AND DRINKING THROUGH THE AGES is a history of civilized man’s long culinary heritage. Woven into the historical narrative are hundreds of anecdotes and incidents that make intriguing reading and bear mealtime retelling. THE RECIPES: The more than 600 recipes in Part II are the largest collection of historical recipes ever assembled in a single volume. The collection gives every cook – from novice - to cordon bleu chef - a chance to create savory and unusual dishes from a wide range of periods and places. The recipes have been tested and adapted for use in modern home kitchens by a special staff headed by Tatiana McKenna, a leading food authority and Contributing Food Editor of Vogue magazine. Mimi Sheraton, the book’s Historical Foods Consultant, has helped the editors re-create 19 menus from great historic occasions. THE ILLUSTRATIONS: There are pictures on every page of the historical narrative, and ten picture portfolios. All told, the book contains some 570 illustrations, 110 in color. It is probably the largest collection ever brought together on the subject. BOOK JACKET

David Lebovitz blends tales of Parisian life with 100 French-inspired recipes, showcasing modern Paris cooking and culinary diversity through vibrant photography.

Learn the timeless principles of good cooking with Alice Waters’ guide to choosing ingredients, mastering basics, and creating balanced, seasonally inspired meals—simple techniques that bring out the best in everyday cooking.

Celebrating home-cooked meals through chatty, sometimes cheeky recipes and 350 mouthwatering recipes, from a truly sublime Tarragon French Roast Chicken to a totally decadent Chocolate Raspberry Pudding Cake.

No Reservations: Around the World on an Empty Stomach is a book by Anthony Bourdain and a companion to the television show of the same name. The book serves as a scrap book of the previous three seasons of the television show and has extensive photographs of Bourdain and his crew at work filming the series.

Discover the time‑honored techniques and recipes of classic cooking, from pickles to pastry dough, as a food historian and recipe tester guide you back to fundamentals.