The Best Food & Beverage History Books 2026

1. Unique Snacks Sourdough Craft Beer Pretzel Rings, Homestyle Baked, Kosher, Non-GMO, 11oz Bags, Pack of 6

Unique Snacks Sourdough Craft Beer Pretzel Rings, Homestyle Baked, Certified Kosher and Non-GMO, 11 Ounce Bags, 66 Ounces Total (Pack of 6). Unleash the craft beer pretzel revolution with Unique Snacks Sourdough Pretzel Rings. Inspired by America's brew masters, these rings boast a unique flavor and texture from our homestyle baking process. Enjoy the perfect pairing for your favorite craft beer, knowing every element is designed to complement your brew. Indulge guilt-free with all-natural, Non-GMO Certified, and OU Kosher pretzels.

SNACKING NEVER TASTED SO HOPPY: Unique Snacks Sourdough Craft Beer Pretzel Rings offer a unique twist on a classic with their subtle beer-infused flavor and satisfying crunch. Perfect for bold palates and curious snackers alike! WARMTH IN EVERY BITE: Each pretzel whispers memories of homemade goodness, slowly baked to perfection. Share the joy of tradition and forge lasting connections with loved ones, all thanks to the irresistible aroma and mouthwatering flavor. GOODNESS YOU CAN TRUST: We believe in transparency and clean ingredients. That's why our pretzels are proudly non-GMO and free from artificial flavors, colors, preservatives, sugars, malts, cholesterol, and trans fat. Enjoy guilt-free snacking you can trust. GUILT-FREE INDULGENCE: Real ingredients meet Kosher certification in our delicious pretzel snack bags. Enjoy mouthwatering taste without the compromise, knowing they're cholesterol-free, lactose-free, and OU Kosher certified. Made in Reading, PA Ph: 610-929-3172.

2. Tasting History: Explore the Past through 4,000 Years of Recipes(Spiral Bound)

NEW YORK TIMES BESTSELLER Begin your very own food journey through the centuries and around the world with the first cookbook from the beloved YouTube channel Tasting History with Max Miller. What began as a passion project when Max Miller was furloughed during Covid-19 has become a viral YouTube sensation. The Tasting History with Max Miller channel has thrilled food enthusiasts and history buffs alike as Miller recreates a dish from the past, often using historical recipes from vintage texts, but updated for modern kitchens as he tells stories behind the cuisine and culture. From ancient Rome to Ming China to medieval Europe and beyond, Miller has collected the best-loved recipes from around the world and has shared them with his fans. Now, with beautiful photographs portraying the dishes and historical artwork throughout, Tasting History compiles over sixty dishes such as: Tuh'u: a red beet stew with leeks dating back to 1740 BC Globi: deep-fried cheese balls with honey and poppy seeds Soul Cakes: yeasted buns with currants from circa 1600 Pumpkin Tourte: a crustless pumpkin cheesecake with cinnamon and sugar on top from 1570 And much more. Including the original recipe and Miller's modern recreation, this cookbook is a must-have for any avid cook or history fan looking to experience delicious recipes from the past.

Explore over 4,000 years of culinary history with the first cookbook from the beloved YouTube channel Tasting History with Max Miller Discover 60+ dishes from ancient civilizations around the world, including Tuh'u (red beet stew with leeks from 1740 BC), Globi (deep-fried cheese balls with honey and poppy seeds), Soul Cakes (yeasted buns with currants from circa 1600), and Pumpkin Tourte (crustless pumpkin cheesecake from 1570) Enjoy Miller's modern recreations of these historical recipes, each accompanied by the original version and the stories behind the cuisine and culture This must-have cookbook is perfect for avid cooks and history enthusiasts looking to experience delicious recipes from the past

3. American Antiquarian Cookbook Collection: Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (Hardcover)

First published in Boston in 1828, this volume in the American Antiquarian Cookbook Collection was America's first baking cookbook and the first to organize recipes by listing ingredients at the beginning of each recipe separate from the directions, as opposed to being lumped together in a narrative paragraph. Eliza Leslie's Seventy-five Receipts for Pastry, Cakes, and Sweetmeats was the first distinctively baking cookbook published in America, as well as the first to share ingredients in a systematic list order at the beginning of each recipe. As Eliza recorded at the time of initial publication, "All the ingredients, with their proper quantities, are enumerated in a list at the head of each receipt, a plan which will greatly facilitate the business of procuring and preparing the requisite article." Seventy-five Receipts was Leslie's first cookbook, and it was her most popular and influential cookery title. Featuring recipes ranging from Preserved Pine-Apple to Gooseberry Jelly, Curds and Whey, and Butter Biscuits, Eliza stressed that the recipes within the collection are "in every sense of the word, American," as opposed to the many British and French cookbooks being produced at the time. She adds that if exactly followed, the articles produced from Seventy-five Receipts' recipes, "will not be found inferior to any of a similar description made in the European manner." This facsimile edition of Eliza Leslie's Seventy-five Receipts for Pastry, Cakes, and Sweetmeats was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.

First published in Boston in 1828, this volume in the American Antiquarian Cookbook Collection was America’s first baking cookbook and the first to organize recipes by listing ingredients at the beginning of each recipe separate from the directions, as opposed to being lumped together in a narrative paragraph. Eliza Leslie’s Seventy-five Receipts for Pastry, Cakes, and Sweetmeats was the first distinctively baking cookbook published in America, as well as the first to share ingredients in a systematic list order at the beginning of each recipe. As Eliza recorded at the time of initial publication, “All the ingredients, with their proper quantities, are enumerated in a list at the head of each receipt, a plan which will greatly facilitate the business of procuring and preparing the requisite article.” Seventy-five Receipts was Leslie’s first cookbook, and it was her most popular and influential cookery title. Featuring recipes ranging from Preserved Pine-Apple to Gooseberry Jelly, Curds and Whey, and Butter Biscuits, Eliza stressed that the recipes within the collection are “in every sense of the word, American,” as opposed to the many British and French cookbooks being produced at the time. She adds that if exactly followed, the articles produced from Seventy-five Receipts’ recipes, “will not be found inferior to any of a similar description made in the European manner.” This facsimile edition of Eliza Leslie’s Seventy-five Receipts for Pastry, Cakes, and Sweetmeats was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.

4. Unique Snacks - Unique Pretzels Extra Dark "Splits" Delicious Vegan Snack, No Artificial Flavor, 11 Ounce Bags, 33 Ounces Total (Pack of 3)

Unique Snacks - Unique Pretzels Extra Dark Splits Are "uniquely" Well-done to coax out a bold charred flavor without over-baking the pretzel on the inside. They are made with high quality, simple ingredients. Our "unique" Slow-baked, artisan process precisely matures the pretzel dough and then bakes it to split-open perfection, creating an all-natural Marvel of crispy bubbles and crunchy crevices that are a pretzel lover's delight. Vegan, Kosher and cholesterol free. No: added sugars, artificial colors, flavors, malts, trans fat, preservatives or additives. Just all-natural goodness!

Extra Dark "Splits" are "Uniquely" well-done to coax out a bold charred flavor without over-baking the pretzel on the inside. They are made with high quality, simple ingredients. Our "Unique" slow-baked, artisan process precisely matures the pretzel dough and then bakes it to split-open perfection, creating an all-natural marvel of crispy bubbles and crunchy crevices that are a pretzel lover's delight. Vegan, Kosher, and cholesterol free. No: added sugars, artificial colors, flavors, malts, trans fat, preservatives, or additives. Just all-natural goodness!

5. Unique Snacks Sourdough Craft Beer Pretzel Rings, Homestyle Baked, Certified Kosher Non-GMO, 11oz, Pack of 3

Unique Snacks Sourdough Craft Beer Pretzel Rings, Homestyle Baked, Certified OU Kosher and Non-GMO, 11 Ounce Bags, 33 Ounces Total (Pack of 3). Unleash the craft beer pretzel revolution with Unique Snacks Sourdough Pretzel Rings. Inspired by America's brew masters, these rings offer a unique flavor and texture from our homestyle baking process. Enjoy the perfect pairing for your favorite craft beer with these all-natural, Non-GMO Certified, and OU Kosher pretzels.

SNACKING NEVER TASTED SO HOPPY: Unique Snacks Sourdough Craft Beer Pretzel Rings offer a unique twist on a classic with their subtle beer-infused flavor and satisfying crunch. Perfect for bold palates and curious snackers alike! WARMTH IN EVERY BITE: Each pretzel whispers memories of homemade goodness, slowly baked to perfection. Share the joy of tradition and forge lasting connections with loved ones, all thanks to the irresistible aroma and mouthwatering flavor. GOODNESS YOU CAN TRUST: We believe in transparency and clean ingredients. That's why our pretzels are proudly non-GMO and free from artificial flavors, colors, preservatives, sugars, malts, cholesterol, and trans fat. Enjoy guilt-free snacking you can trust. GUILT-FREE INDULGENCE: Real ingredients meet Kosher certification in our delicious pretzel snack bags. Enjoy mouthwatering taste without the compromise, knowing they're cholesterol-free, lactose-free, and OU Kosher certified. Made in Reading, PA Ph: 610-929-3172.

6. American Vintage: The Rise of American Wine, (Paperback)

How did a country with no winemaking traditions of its own suddenly become a world leader? Paul Lukacs offers a full history, from seventeenth-century experiments to the fall of wine during the dark days of Prohibition through its remarkably rapid upswing in recent decades. The tale is replete with quirky heroes and visionaries who changed the course of wine history: from Nicholas Longsworth, a diminutive, nineteenth-century real estate tycoon and the founding father of American wine, to the Mondavis and Gallos, the powerful first families of American wine in the modern era.

American Vintage: The Rise of American Wine, (Paperback) Author: W. W. Norton & Company ISBN: 9780393325164 Format: Paperback Publication Date: 2005-11-01 Page Count: 418

7. Pre-Owned Rao's Cookbook: Over 100 Years of Italian Home Cooking (Hardcover) 0679457496 9780679457497

Rao's, the hundred-year-old restaurant with a mere ten tables tucked in a corner of East Harlem in what was once a legendary Italian neighborhood, is one of the most sought-after restaurants in all of Manhattan. Its tables are booked months in advance by regulars who go to enjoy what The New York Times calls its "exquisitely simple Italian cooking" from traditional recipes, many as old as Rao's itself. You may not get a table at Rao's, but now with this book you can prepare the best Italian home-style food in the world in your own kitchen. Here for the first time are recipes for all of Rao's fabulous classics--its famous marinara sauce, seafood salad, roasted peppers with pine nuts and raisins, baked clams, lemon chicken, chicken scarpariello, and on and on. The recipes are accompanied by photographs that re-create Rao's magic and testimonials from loyal Rao's fans. Here too is a brief history of the restaurant by Nicholas Pileggi and a Preface by Dick Schaap. Both will convince you that what you have in your hands is a national treasure, a piece of history, and a collection of the best Italian American recipes you will ever find.

Title: Rao's Cookbook: Over 100 Years of Italian Home Cooking Book Format: Hardcover ISBN10: 0679457496 EAN: 9780679457497 Genre: COOKING / Regional & Ethnic / Italian Author: Pellegrino, Frank Pre-Owned Condition- Pages can include limited notes and highlighting, and the copy can include 'From the library of' labels or previous owner inscriptions. Accessories such as CD, codes, toys, may not be included.

8. Pre-Owned Fannie's Last Supper: Two Years, Twelve Courses, and One Amazing Meal from Fannie Farmer's 1896 Cookbook (Hardcover) 0771095554 9780771095559

In the mid-1990s, Chris Kimball moved into an 1859 Victorian townhouse on the South End of Boston and, as he became accustomed to the quirks and peculiarities of the house and neighborhood, he began to wonder what it was like to live and cook in that era. In particular, he became fascinated with Fannie Farmer's Boston Cooking-School Cook Book . Published in 1896, it was the best-selling cookbook of its age-full of odd, long-forgotten ingredients, fascinating details about how the recipes were concocted, and some truly amazing dishes (as well as some awful ones). In Fannie's Last Supper , Kimball describes the experience of re-creating one of Fannie Farmer's amazing menus: a twelve-course Christmas dinner that she served at the end of the century. Kimball immersed himself in composing twenty different recipes-including rissoles, Lobster ? l'Am?ricaine, Roast Goose with Chestnut Stuffing and Jus, and Mandarin Cake-with all the inherent difficulties of sourcing unusual animal parts and mastering many now-forgotten techniques, including regulating the heat on a coal cookstove and boiling a calf's head without its turning to mush, all sans food processor or oven thermometer. Kimball's research leads to many hilarious scenes, bizarre tastings, and an incredible armchair experience for any reader interested in food and the Victorian era. Fannie's Last Supper includes the dishes from the dinner and revised and updated recipes from The Boston Cooking-School Cook Book . A culinary thriller. it offers a fresh look at something that most of us take for granted-the American table.

Title: Fannie's Last Supper: Two Years, Twelve Courses, and One Amazing Meal from Fannie Farmer's 1896 Cookbook Book Format: international_edition ISBN10: 0771095554 EAN: 9780771095559 Genre: COOKING / History Author: Chris Kimball Pre-Owned Condition- Pages can include limited notes and highlighting, and the copy can include 'From the library of' labels or previous owner inscriptions. Accessories such as CD, codes, toys, may not be included.