Food and Wine Reference Books
from Kitchen Arts & Letters Bookstore

When we're looking for something new, old, unusual or obscure in the vast world of food and wine books we turn to Nach Waxman, owner of New York City's Kitchen Arts & Letters bookstore. Nach knows all and graciously shares his knowledge. In the unlikely event that he doesn't have a desired title on his shelves he knows where to find it and offers the kind of thoughtful and accommodating customer service that is virtually nonexistent these days. Write, fax or email Nach with your inquiry and he'll take it from there. And tell him The Splendid Table crew sent you.

Nach Waxman
Kitchen Arts & Letters
1435 Lexington Avenue
New York, NY 10128
Phone: 212-876-5550
Fax: 212-876-3584
Email: kalstaff@rcn.com

Here's a few of Nach's top picks of food and wine reference books. Any of these titles would be a welcome gift for the food lover on you list:

• Cambridge World History of Food by Kenneth F. Kiple and Kriemhild Conee Ornelas: A two-volume set for people who are very serious about food.
• The Oxford Companion to Food by Alan Davidson: A good book for anyone interested in food and a good browsing encyclopedia.
• On Food and Cooking by Harold McGee: The great food science reference a classic.
• Steve Jenkins Cheese Primer by Steve Jenkins.
• Dictionary of Japanese Food Ingredients by Richard Hosking: An award-winning, specialized guide to Japanese food.
• The Asian Grocery Store Demystified and The Indian Grocery Store Demystified by Linda Bladholm: Great guides to use when you're shopping ethnic markets.
• The Encyclopedia of Herbs, Spices and Flavorings by Elizabeth Lambert Ortiz: A beautifully illustrated guide.
• Uncommon Fruits and Vegetables by Elizabeth Schneider: A classic offering wonderful descriptions of how foods tastes, along with good recipes.
• Food Lovers Companion by Sharon Tyler Herbst: A dictionary of food words you won't find in Webster's.

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