• The Way of Eating: Yuan Mei`s Manual of Gastronomy (the Suiyuan Shidan) is, remarkably, the first translation into English of one of the world's most famous books about food. It is a treatise, cookbook, and memoir written in the late eighteenth century by the Qing dynasty poet Yuan Mei. It is the little sister edition of Berkshire's bilingual academic version of the book, which is published as Recipes from the Garden of Contentment. This compact edition is in English only. Translation by Sean J. S. Chen; foreword by Nicole Mones.
  • The Joy of Tippling is a toast to importance of drinking together, crafted by the ultimate tippler. Like Ray Oldenburg's bestselling The Great Good Place, his new book is packed with factual information, humor and wit, personal insights, and sound sociological observations. The Joy of Tippling is a celebration of third places, and a call to community. “Great news, tipplers! The killjoys, buzzcrushers, pinch-faced scolds, and puritans are WRONG. Knocking a couple back at the local bar is good for you. In The Joy of Tippling, sociologist and inveterate tippler Ray Oldenburg tells us why, backed up with solid research, indisputable facts and real news, all cheerfully served with dash and wit.” — John Tebeau, author of Bars, Taverns, and Dives New Yorkers Love
  • Recipes from the Garden of Contentment is the first English edition of one of the world’s most famous books about food. (It is the big sister edition of Berkshire's English-only popular version of the book, which is published as The Way of Eating.) This famous book is a treatise, a cookbook, and a memoir, written in the late eighteenth century by the Qing dynasty poet Yuan Mei 袁枚. It includes recipes for well-known dishes such as birds nest and sharks fin, and offers modern readers an appealing perspective on Chinese history and culinary culture, and was translated and annotated by Sean J. S. Chen with editorial advice from well-known China scholars E. N. Anderson and Jeffrey Riegel.
  • Sale!
    Asian Cuisines: Food Culture and History of Asia from Japan and China to Afghanistan and Turkey (A Berkshire Essential) is a compilation of expert-written articles on national and regional cuisines as well as agriculture, important foodstuffs, and social and economic issues throughout the world's largest and most diverse continent.
  • Sale!
    The five-volume Berkshire Encyclopedia of Chinese Cuisines will be a comprehensive resource on the world's most varied culinary terrain, bringing together the rich traditions and global influence of the many cuisines of China.

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