If a combination of food, wine, and books is the ideal match in your mind, then these tempting wine guides and tantalizing food histories are destined for your bookshelves. Make the holiday season brighter for you and yours—save 30% online with discount code 19W3328 (enter at checkout).

Featured in Food & Wine’s “The 9 Best Wine and Spirits Books to Gift This Year”:

“…an in-depth examination of the specific places in which Italy’s leading grapes and some lesser-known varieties grow best, and the characteristics imparted to the wines. Among English-language wine writers focusing on Italy, Mr. D’Agata’s scholarship is unsurpassed. …For those who want the complete picture on Italy and its terroirs, this is the book for you.”—2019 “Best Wine Books”, The New York Times

Shortlisted for the Louis Roederer International Wine Writers’ Awards:

“This book had to be written, and Ian D’Agata is the only person I know who could have done it. . . . I strongly suspect every wine professional and wine consumer with a serious interest in Italian wine will come to count on the book as an indispensable work of reference for many years to come.”—Decanter

From the pre-eminent Italian food historian, Oretta Zanini De Vita:

“Through hundreds of descriptions of pasta styles, with explanations of their origins and of how they’re made, the book places pasta in its social and historical context.”The New York Times

Wine & Spirits‘ 2016 Book of the Year:

“For those who have ever sipped a glass of wine and been amazed by aromas and flavors like wet wool or roasted coffee (or if you’re simply baffled by such descriptions altogether), wine writer Jamie Goode’s new book is a must-read on the topic.”—Imbibe

The fascinating stories behind the foods that have shaped human history:

“…an excellent example of a comprehensive and entertaining historical and botanical review, providing an enjoyable and cognitive read…”—Nature

Winner of the Gourmand World Cookbook Awards Special Category:

“Notaker’s impressive work of research calls for cookbooks to be read and valued the same as literature . . . . A History of Cookbooks also serves up a wonderful history of publishing, since that first printed Italian cookbook coincides with the advent of Gutenberg’s press”—Print Magazine