December '19 is Non-Fiction month @ Rimestock Books!
Accounting for Taste: The Triumph of French Cuisine
Afternoon Tea: A History
Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections: Literature, Culture, and Food Among the Early Moderns
All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present
American Rhone: How Maverick Winemakers Changed the Way Americans Drink
American Tuna: The Rise and Fall of an Improbable Food
Arranging the Meal: A History of Table Service in France
Art of Cooking: The First Modern Cookery Book
At Home in the Vineyard: Cultivating a Winery, an Industry, and a Life
Authentic Wine: Toward Natural and Sustainable Winemaking
Bagel: The Surprising History of a Modest Bread
Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking
Banquet: Dining in the Great Courts of Late Renaissance Europe
Beyond Hummus and Falafel: Social and Political Aspects of Palestinian Food in Israel
Bordeaux/Burgundy: A Vintage Rivalry
Breaking Bread: Recipes and Stories from Immigrant Kitchens
Bruce Moffett Cooks: A New England Chef in a New South Kitchen
California Cuisine and Just Food
Camembert: A National Myth
Carafe of Red
Cheese, Pears, and History in a Proverb
Chianti Classico: The Search for Tuscany's Noblest Wine
Companion to California Wine: An Encyclopedia of Wine and Winemaking from the Mission Period to the Present
Concise Guide to Wine and Blind Tasting 2ed
Consumed: Food for a Finite Planet
Cooking for the Senses: Vegan Neurogastronomy
Cooking: The Quintessential Art
Crafting the Culture and History of French Chocolate
Creamy and Crunchy: An Informal History of Peanut Butter, the All-American Food
Cuisine and Empire: Cooking in World History
Culinary Crescent: A History of Middle Eastern Cuisine
Cumin, Camels, and Caravans: A Spice Odyssey
Curried Cultures: Globalization, Food, and South Asia
Dangerous Digestion: The Politics of American Dietary Advice
Dining with the Famous and Infamous
Divided Spirits: Tequila, Mezcal, and the Politics of Production
Drinking History: Fifteen Turning Points in the Making of American Beverages
Eating History: Thirty Turning Points in the Making of American Cuisine
Eating Right in the Renaissance
Encarnacion's Kitchen: Mexican Recipes from Nineteenth-Century California
Ethical Eating in the Postsocialist and Socialist World
Favorite Dishes: A Columbian Autograph Souvenir Cookery Book
Field Days: A Year of Farming, Eating, and Drinking Wine in California
Finest Wines of Burgundy: A Guide to the Best Producers of the Cote D'Or and Their Wines
Food Lovers' Anthology: A literary compendium
Food Routes: Growing Bananas in Iceland and Other Tales from the Logistics of Eating
