Food Writing
FRENCH CHEF IN AMERICA: JULIA CHILD'S SECOND ACT
Written by Prud'homme, Alex
The enchanting story of Julia Child's years as TV personality and beloved cookbook author--a sequel in spirit to My Life in France--by her great-nephew Julia Child is synonymous with French cooking, but her legacy runs much deeper. Now, her great-nephew and My Life in France coauthor vividly recounts the myriad ways in which she profoundly shaped how we eat today.
TABLE COMES FIRST: FAMILY, FRANCE, AND THE MEANING OF FOOD
Written by Gopnik, Adam
From the author of Paris to the Moon, a beguiling tour of the morals and manners of our present food mania, in search of eating's deeper truths.
GRAMMAR OF SPICE
Written by Hildebrand, Caz
Even the most enthusiastic cooks and food lovers have jars of dusty powders inhabiting kitchen cabinets long past their expiration dates. We often don't know much about them, where they come from, or how to use them. And yet, spices can elevate the everyday act of making and consuming food to a higher plane of experience.
GARDEN VARIETY: THE AMERICAN TOMATO FROM CORPORATE TO HEIRLOOM
Written by Hoenig, John
Chopped in salads, scooped up in salsa, slathered on pizza and pasta, squeezed onto burgers and fries, and filling aisles with roma, cherry, beefsteak, on-the-vine, and heirloom: where would American food, fast and slow, high and low, be without the tomato?
FOODIE'S GUIDE TO CAPITALISM: UNDERSTANDING THE POLITICAL ECONOMY OF WHAT WE EAT
Written by Holt-Gimenez, Eric
Capitalism drives our global food system. Everyone who wants to end hunger, who wants to eat good, clean, healthy food, needs to understand capitalism. This book will help do that.
STUFF EVERY VEGETARIAN SHOULD KNOW
Written by McGuire, Katherine
Ready to try a diet that's greener, healthier, and better for the planet? Here's an easy and approachable guide to the world of eating, cooking, and living meat-free.
COMING TO MY SENSES: THE MAKING OF A COUNTERCULTURE COOK
Written by Waters, Alice
The long-awaited memoir from cultural icon and culinary standard bearer Alice Waters recalls the circuitous road and tumultuous times leading to the opening of what is arguably America's most influential restaurant. When Alice Waters opened the doors of her "little French restaurant" in Berkeley, California in 1971 at the age of 27, no one ever anticipated the indelible mark it would l
NOURISHED: A MEMOIR OF FOOD, FAITH & ENDURING LOVE (WITH RECIPES)
Written by Huber, Lia
A noted entrepreneur, food writer and recipe developer serves up an evocative adventure story of her quest for love, God, and the nourishment of real food.
STARRING CARMEN!
Written by Gomez, Lorena Alvarez
Meet Carmen! She LOVES the spotlight and applause. She's an actress, a singer, a dancer--a one-girl sensacion! She exhausts her parents with her nightly performances and completely overshadows Eduardo, her adoring little brother. But when Eduardo shows his big sister how much he loves her in a way even Carmen can't ignore, will Carmen realize that the stage is big enough for two?
RAMEN-TOPIA: 60+ SLURP-TASTIC RECIPES
Written by Kaloper, Deborah
A cookbook all about the iconic Japanese noodle soup--and current hipster obsession--ramen. Ramen--a classic Japanese soup, usually made with wheat noodles and served in a slow-cooked beef or pork broth with various toppings--has become a cultlike food adored by fans across the world for its nourishing, hearty, and comforting nature.
New Arrivals
