High Spirits: The Legacy Bars of San Francisco (J. K. Dineen)

Tables From the Rubble: How the Restaurants That Arose After the Great Quake of 1906 Still Feed San Francisco Today (Denise Clifton)

A Persian Cookbook: The Manual by Bavarchi (Saman Hassibi, Amir Sayadabdi)

Iron Pots & Wooden Spoons: Africa's Gifts to New World Cooking (Jessica B. Harris)

Barbecue: a Savor the South Cookbook (John Shelton Reed)

Tortillas: A Cultural History (Paula E. Morton)

A Place at the Nayarit: How a Mexican Restaurant Nourished a Community (Natalia Molina)

Ten Restaurants That Changed America (Paul Freedman)

Scheherazade's Feasts: Foods of the Medieval Arab (Habeeb Salloum, Muna Salloum, Leila Salloum Elias)

Food, Eating and Identity in Early Medieval England (Allen J. Frantzen)

*Sale* Extreme Cuisine: The Weird & Wonderful Foods that People Eat (Jerry Hopkins)

Zora Neale Hurston on Florida Food: Recipes, Remedies & Simple Pleasures (Fred Opie)

Portland: A Food Biography (Heather Arndt Anderson)

Corn Meets Maize: Food Movements and Markets in Mexico (Lauren E. Baker)

Eating Together: Food, Space, and Identity in Malaysia and Singapore (Jean Duruz, Gaik Cheng Khoo)

A History of the Food of Paris: from Roast Mammoth to Steak Frites (Jim Chevallier)