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1001 Beers You Must Taste Before You Die

1001 Beers You Must Taste Before You Die

Edited by Adrian Tierney-Jones

Hardcover, 960 pages
Universe | Cooking - Beverages - Beer
March 2010 | $36.95 | 978-0-7893-2025-4

1001 Foods You Must Taste Before You Die

1001 Foods You Must Taste Before You Die

Written by Universe, Preface by Gregg Wallace, Edited by Frances Case

Hardcover, 960 pages
Universe | Cooking - General
September 2008 | $36.95 | 978-0-7893-1592-2

1001 Whiskies You Must Taste Before You Die

1001 Whiskies You Must Taste Before You Die

Edited by Dominic Roskrow

Hardcover, 960 pages
Universe | Cooking - Beverages - Wine & Spirits
May 2012 | $36.95 | 978-0-7893-2487-0

1001 Wines You Must Taste Before You Die

1001 Wines You Must Taste Before You Die

Written by Universe, Preface by Hugh Johnson, Edited by Neil Beckett

Hardcover, 960 pages
Universe | Cooking - Beverages - Wine & Spirits
September 2008 | $36.95 | 978-0-7893-1683-7

4000 Champagnes

4000 Champagnes

Written by Richard Juhlin

Hardcover, 384 pages
Flammarion | Cooking - Beverages - Wine & Spirits
August 2005 | $60.00 | 978-2-08-030470-4

A Baker's Recipe Keeper

A Baker's Recipe Keeper

Edited by Natasha Tabori Fried

Non-traditional book, 80 pages
Welcome Books | Cooking - Methods - Baking
November 2010 | $27.50 | 978-1-59962-095-4

Afield

Afield

Written by Jesse Griffiths, Foreword by Andrew Zimmern, Photographed by Jody Horton

Hardcover, 272 pages
Welcome Books | Cooking - Regional & Ethnic - American - General
September 2012 | $40.00 | 978-1-59962-114-2

Alain Ducasse Cooking for Kids

Alain Ducasse Cooking for Kids

Written by Alain Ducasse, Paule Neyrat and Jerome Lacressoniere, Illustrated by Christine Roussey, Photographed by Rina Nurra

Hardcover, 170 pages
Rizzoli | Cooking - Baby Food
March 2014 | $25.00 | 978-0-7893-2725-3

Alain Ducasse Nature

Alain Ducasse Nature

Written by Alain Ducasse, Paula Neyrat and Christophe Saintagne

Hardcover, 360 pages
Rizzoli | Cooking - Regional & Ethnic - French
February 2012 | $45.00 | 978-0-8478-3840-0

Alain Ducasse's New York

Alain Ducasse's New York

Written by Alain Ducasse

Hardcover, 236 pages
Universe | Cooking - Individual Chefs & Restaurants
March 2016 | $22.50 | 978-0-8478-4920-8

Alberto Pinto: Table Settings

Alberto Pinto: Table Settings

Written by Alberto Pinto

Hardcover, 216 pages
Rizzoli | Cooking - Tablesetting
September 2010 | $60.00 | 978-0-8478-3480-8

Alchemy in a Glass

Alchemy in a Glass

Written by Greg Seider, Foreword by Jim Meehan, Photographed by Noah Fecks

Hardcover, 176 pages
Rizzoli | Cooking - Beverages - Wine & Spirits
May 2014 | $24.95 | 978-0-8478-4218-6

All the Presidents' Pastries

All the Presidents' Pastries

Written by Roland Mesnier and Christian Malard

Hardcover, 352 pages
Flammarion | Cooking - Courses & Dishes - Desserts
February 2007 | $24.95 | 978-2-08-030559-6

There's Always Room for Chocolate

There's Always Room for Chocolate

Written by Naomi Josepher, Jon Payson and Georgia Freedman

Hardcover, 176 pages
Rizzoli | Cooking - Courses & Dishes - Desserts
September 2016 | $32.50 | 978-0-8478-4863-8

American Artisanal

American Artisanal

Written by Rebecca Gray, Foreword by Ethan Becker

Hardcover, 272 pages
Rizzoli | Cooking - Specific Ingredients - Natural Foods
March 2008 | $26.95 | 978-0-8478-2934-7

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