Jon Krampner

Jon Krampner

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Ernest Lehman: The Sweet Smell of Success (Non-Fiction) was the most recently released book by Jon Krampner, on September 27th, 2022.

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Jon Krampner Stats: The most read book by Jon Krampner on Book Notification is Creamy and Crunchy, the 9th novel in the Arts and Traditions of the Table: Perspectives on Culinary History series.

Below is a complete list of Jon Krampner books in publication and chronological order, broken down by series. The most popular series by Jon Krampner is the Arts and Traditions of the Table: Perspectives on Culinary History Series.

List of Non-Fiction Books in Publication Order

Ranked by popularity, the top non-fiction books are Female Brando: The Legend of Kim Stanley, The Man in the Shadows: Fred Coe and the Golden Age of Television, and Ernest Lehman: The Sweet Smell of Success.

ReadTitle Avg.YearBook Link
1
The Man in the Shadows: Fred Coe and the Golden Age of Television
1997
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2
Female Brando: The Legend of Kim Stanley
2006
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3
Joe Wilson: What He Didn't Find in Africa
2015
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4
Ernest Lehman: The Sweet Smell of Success
2022
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List of Arts and Traditions of the Table: Perspectives on Culinary History Books in Publication Order

Explores how food shaped history, culture, and society through pivotal culinary moments and global exchanges.

ReadTitle Avg.YearBook Link
1
Food is Culture (By: Massimo Montanari)
1999
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2
Slow Food: The Case for Taste (By: William McCuaig, Carlo Petrini)
2001
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3
Salt: Grain of Life (By: Mary Beth Mader, Pierre Laszlo)
2001
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4
Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe (By: Albert Sonnenfeld, Giovanni Rebora)
2001
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5
French Gastronomy: The History and Geography of a Passion (By: Jody Gladding, Jean-Robert Pitte)
2002
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6
Pasta: The Story of a Universal Food (By: Antony Shugaar, Françoise Sabban, Silvano Serventi)
2002
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7
Molecular Gastronomy (By: Malcolm DeBevoise, Hervé This)
2003
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8
Italian Cuisine: A Cultural History (By: Massimo Montanari, Alberto Capatti, Áine O'Healy)
2003
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9
A Revolution in Eating (By: James McWilliams)
2005
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10
Sacred Cow, Mad Cow: A History of Food Fears (By: Jody Gladding, Madeleine Ferrieres)
2005
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11
Kitchen Mysteries: Revealing the Science of Cooking ( By: Hervé This)
2007
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12
Gastropolis (By: Jonathan Deutsch, Annie Hauck-Lawson)
2008
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13
Let the Meatballs Rest (By: Massimo Montanari)
2009
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14
Cheese, Pears, and History in a Proverb (By: Massimo Montanari)
2009
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15
Building a Meal: From Molecular Gastronomy to Culinary Constructivism (By: Malcolm DeBevoise, Hervé This)
2009
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16
The Science of the Oven (By: Jody Gladding, Hervé This)
2009
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17
Eating History: Thirty Turning Points in the Making of American Cuisine (By: Andrew F. Smith)
2009
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18
Food and Faith in Christian Culture (By: Ken Albala, Trudy Eden)
2011
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19
Medieval Tastes (By: Massimo Montanari)
2012
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20
6
Creamy and Crunchy
2012
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21
Drinking History: Fifteen Turning Points in the Making of American Beverages (By: Andrew F. Smith)
2012
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22
The Secret Financial Life of Food: From Commodities Markets to Supermarkets (By: Kara Newman)
2012
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23
Italian Identity in the Kitchen, or Food and the Nation (By: Massimo Montanari)
2013
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24
Nutritionism: The Science and Politics of Dietary Advice (By: Gyorgy Scrinis)
2013
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25
The Land of the Five Flavors: A Cultural History of Chinese Cuisine (By: Karen Margolis, Thomas O. Höllmann)
2013
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26
The Insect Cookbook: Food for a Sustainable Planet (By: Arnold van Huis, Henk van Gurp, Marcel Dicke, Françoise Takken-Kaminker, Diane Blumenfeld-Schaap)
2014
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27
Religion, Food, and Eating in North America (By: Benjamin E. Zeller, Martha Finch, Marie W. Dallam, Reid Neilson, Nora L Rubel)
2014
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28
Fashioning Appetite: Restaurants and the Making of Modern Identity (By: Joanne Finkelstein)
2014
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29
Umami: Unlocking the Secrets of the Fifth Taste (By: Klavs Styrbæk, Ole G. Mouritsen, Mariela Johansen, Jonas Drotner Mouritsen)
2014
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30
Note-by-Note Cooking: The Future of Food (By: Malcolm DeBevoise, Hervé This)
2014
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31
Chop Suey, USA (By: Yong Chen)
2014
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32
Chop Suey, USA: The Story of Chinese Food in America (By: Yong Chen)
2014
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33
Another Person’s Poison: A History of Food Allergy (By: Matthew Smith)
2015
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34
Taste as Experience (By: Massimo Montanari)
2016
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35
Kosher USA: How Coke Became Kosher and Other Tales of Modern Food (By: Roger Horowitz)
2016
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36
Chow Chop Suey (By: Anne Mendelson)
2016
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37
Mouthfeel: How Texture Makes Taste (By: Ole G. Mouritsen, Klavs Styrbæk, Mariela Johansen)
2017
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38
Garden Variety: The American Tomato from Corporate to Heirloom (By: John Hoenig)
2017
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39
Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking (By: Guy Crosby)
2019
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40
The Chile Pepper in China: A Cultural Biography (By: Brian R Dott)
2020
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41
Meals Matter: A Radical Economics Through Gastronomy (By: Michael Symons)
2020
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42
The Winemaker's Hand: Conversations on Talent, Technique, and Terroir (By: Natalie Berkowitz)
2020
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43
Hog and Hominy: Soul Food from Africa to America (By: Frederick Douglass Opie)
2020
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44
The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (By: Jeffrey Steingarten, César Vega, Job Ubbink, Erik Van Der Linden)
2020
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45
Pomodoro!: A History of the Tomato in Italy (By: David Gentilcore)
2020
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46
Epistenology: Wine as Experience (By: Nicola Perullo)
2020
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47
The Terroir of Whiskey (By: Rob Arnold)
2020
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48
Gastronativism: Food, Identity, Politics (By: Fabio Parasecoli)
2022
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49
The Botany of Beer (By: Giuseppe Caruso, Kosmos)
2022
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50
Anxious Eaters: Why We Fall for Fad Diets (By: Kima Cargill, Janet Chrzan)
2022
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51
The Botany of Beer: An Illustrated Guide to More Than 500 Plants Used in Brewing (By: Giuseppe Caruso, Kosmos Srl, Marika Josephson)
2022
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52
The Fulton Fish Market: A History (By: Jonathan H. Rees)
2022
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53
Spoiled (By: Anne Mendelson)
2023
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54
The Epic History of Macaroni and Cheese: From Ancient Rome to Modern America (By: Karima Moyer-Nocchi)
2026
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Show All Books in this Series
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Jon Krampner

Jon Krampner has written 4 Non-Fiction Books. The first was released in 1997 with the book The Man in the Shadows: Fred Coe and the Golden Age of Television. The most recently released was Ernest Lehman: The Sweet Smell of Success which was released in 2022. There are no upcoming non-fiction books by Jon at this time.

Jon Krampner has also written the Arts and Traditions of the Table: Perspectives on Culinary History series which has 54 books including Food is Culture and Slow Food: The Case for Taste.

Related Authors

Fans of Jon Krampner also enjoy these authors:

  1. Harlan Coben, author of the Myron Bolitar Series.
  2. Michael Connelly, author of the Harry Bosch Series.
  3. Brad Thor, author of the Scot Harvath Series.
  4. C.J. Box, author of the Joe Pickett Series.
  5. Carl Hiaasen, author of the Andrew Yancy Series.

Jon Krampner: F.A.Q

What was the first book Jon Krampner wrote?

The first book written by Jon Krampner was The Man in the Shadows: Fred Coe and the Golden Age of Television, published in 1997.

What was the most recent book Jon Krampner wrote?

Their most recently released work was Ernest Lehman: The Sweet Smell of Success on September 27th, 2022.

What is the most popular book by Jon Krampner?

Based on the number of readers on Book Notification, the most popular Jon Krampner book is Creamy and Crunchy. Here are their most popular books:
  1. Creamy and Crunchy (6)

Are there upcoming new books by Jon Krampner?

Jon Krampner does not have any upcoming books with a set publication date within the next few months at this time.

Click and we will notify you via e-mail when Jon Krampner next book gets announced.

How many books has Jon Krampner written?

Jon Krampner has written 5 books. 4 Non-Fiction Books, 1 book in the Arts and Traditions of the Table: Perspectives on Culinary History Series.

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