Food Writing

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TRAVELING FEAST: ON THE ROAD AND AT THE TABLE WITH MY HEROES

Written by Bass, Rick
Acclaimed author Rick Bass decided to thank all of his writing heroes in person, one meal at a time, in this "rich smorgasbord of a memoir . . . a soul-nourishing, road-burning act of tribute" (New York Times Book Review). "Exuberant . . . A classic . . . This is a rich bounty of a book." --Publishers Weekly (starred review)
June 4, 2019 | Paperback | Back Bay Books | 288 Pages |
$17.99
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EAT TO BEAT DISEASE: THE NEW SCIENCE OF HOW THE BODY CAN HEAL ITSELF

Written by Li, William W
Is your diet feeding or defeating disease? Forget everything you think you know about your body and food, and discover the new science of how the body heals itself. Learn how to identify the strategies and the dosages for using food to transform your resilience and health in EAT TO BEAT DISEASE. We have radically underestimated our body's power to transform and restore our health.
March 19, 2019 | Hardcover | Grand Central Life & Style | 480 Pages |
$30.00
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SAVE ME THE PLUMS: MY GOURMET MEMOIR

Written by Reichl, Ruth
Trailblazing food writer and beloved restaurant critic Ruth Reichl took the risk (and the job) of a lifetime when she entered the glamorous, high-stakes world of magazine publishing. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet, during which she spearheaded a revolution in the way we think about food.
April 2, 2019 | Hardcover | Random House | 288 Pages |
$28.00
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FATE OF FOOD: WHAT WE'LL EAT IN A BIGGER, HOTTER, SMARTER WORLD

Written by Little, Amanda
In this fascinating look at the race to secure the global food supply, environmental journalist and professor Amanda Little tells the defining story of the sustainable food revolution as she weaves together stories from the world's most creative and controversial innovators on the front lines of food science, agriculture, and climate change. Climate models predict that global foo
June 4, 2019 | Hardcover | Harmony |
$27.00
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TOMATOLAND, THIRD EDITION: FROM HARVEST OF SHAME TO HARVEST OF HOPE

Written by Estabrook, Barry
Three-time James Beard Award-winner Barry Estabrook's completely revised third edition of his hard-hitting 2011 exposé, Tomatoland, includes a new foreword by Eric Schlosser and four new chapters with startling updates.
April 3, 2018 | Paperback | Andrews McMeel Publishing | 256 Pages |
$16.99
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DAILY BREAD: WHAT KIDS EAT AROUND THE WORLD

Written by Segal, Gregg
As globalization alters our relationship to the world around us, photographer Gregg Segal has embarked on a world-wide project asking kids of many nations to take his "Daily Bread" challenge, wherein they keep a detailed journal of everything they eat in aweek--which Segal then stages as an elaborate portrait of the child surrounded by all the meals and snacks they consumed.
April 16, 2019 | Hardcover | powerHouse Books | 120 Pages |
$40.00
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LA BONNE TABLE

Written by Bemelmans, Ludwig
A glorious celebration of a lifetime love affair with the art of dining, by the author of the classic Madeline series. Illustrated.
September 8, 2015 | Paperback | David R. Godine Publisher | 446 Pages |
$17.95
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KITCHEN CONFIDENTIAL DELUXE EDITION: ADVENTURES IN THE CULINARY UNDERBELLY

Written by Bourdain, Anthony
A new, deluxe edition of Kitchen Confidential to celebrate the life of Anthony Bourdain. The book will feature a brand new introduction, a Q&A with Ecco publisher and Bourdain's long-time editor Daniel Halpern. Interior pages are hand-annotated by Anthony Bourdain himself. The interior will also feature a brand new drawing by Ralph Steadman.
October 23, 2018 | Paperback | Ecco Press |
$19.99
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CHEFS, DRUGS AND ROCK & ROLL: HOW FOOD LOVERS, FREE SPIRITS, MISFITS AND WANDERERS CREATED A NEW AMERICAN PROFESSION

Written by Friedman, Andrew
An all-access history of the evolution of the American restaurant chef
March 12, 2019 | Paperback | Ecco Press | 480 Pages |
$18.99
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DESSERT: A TALE OF HAPPY ENDINGS

Written by Quinzio, Jeri
Let's face it: roast beef and potatoes are all well and good, but for many of us, when it comes to gustatory delight, we're all about dessert. Whether it's a homemade strawberry shortcake in summer or a chef's complex medley of sweets, dessert is the perfect finale to a meal. Most of us have a favorite, even those who seldom indulge.
August 15, 2018 | Hardcover | Reaktion Books |
$35.00

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