Food Writing
WORKHORSE: MY SUBLIME AND ABSURD YEARS IN NEW YORK CITY'S RESTAURANT SCENE
Written by Reed, Kim
A real-life Sweetbitter: a razor-sharp look at one woman's nearly two decades in the New York City restaurant scene, including as the assistant to famed restaurateur Joe Bastianich, owner of Babbo and partner of Eataly, and what happens when your job consumes your life. During the day, Kim Reed was a social worker to the homebound elderly in Brooklyn Heights.
WE ARE WHAT WE EAT: A SLOW FOOD MANIFESTO
Written by Waters, Alice
From chef and food activist Alice Waters, an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eats In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life's work.
COOK, TASTE, LEARN: HOW THE EVOLUTION OF SCIENCE TRANSFORMED THE ART OF COOKING
Written by Crosby, Guy
Cooking food is one of the activities that makes humanity unique. It's not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to control fire to the emergence of agriculture to modern science's understanding of what happens at a molecular level when we apply heat to food.
MY PLACE AT THE TABLE: A RECIPE FOR A DELICIOUS LIFE IN PARIS
Written by Lobrano, Alexander
In this debut memoir, a James Beard Award-winning writer, whose childhood idea of fine dining was Howard Johnson's, tells how he became one of Paris's most influential food critics Until Alec Lobrano landed a job in the glamorous Paris office of Women's Wear Daily, his main experience of French cuisine was the occasional supermarket éclair.
DELICIOUS: THE EVOLUTION OF FLAVOR AND HOW IT MADE US HUMAN
Written by Sanchez, Monica
A savory account of how the pursuit of delicious foods shaped human evolution Nature, it has been said, invites us to eat by appetite and rewards by flavor. But what exactly are flavors? Why are some so pleasing while others are not? Delicious is a supremely entertaining foray into the heart of such questions.
FINDING FREEDOM: A COOK'S STORY; REMAKING A LIFE FROM SCRATCH
Written by French, Erin
**New York Times Bestseller**
DIRT: ADVENTURES IN LYON AS A CHEF IN TRAINING, FATHER, AND SLEUTH LOOKING FOR THE SECRET OF FRENCH COOKING
Written by Buford, Bill
"You can almost taste the food in Bill Buford's Dirt, an engrossing, beautifully written memoir about his life as a cook in France." --The Wall Street Journal What does it take to master French cooking?
SAVOIR-FAIRE: A HISTORY OF FOOD IN FRANCE
Written by Tebben, Maryann
Savoir-Faire is a comprehensive account of France's rich culinary history, which is not only full of tales of haute cuisine, but seasoned with myths and stories from a wide variety of times and places--from snail hunting in Burgundy to female chefs in Lyon, and from cheese appreciation in Roman Gaul to bread debates from the Middle Ages to the present.
NEW RULES OF CHEESE: A FREEWHEELING AND INFORMATIVE GUIDE
Written by Saxelby, Anne
A fun and quirky guide to the essential rules for enjoying cheese
BEST AMERICAN FOOD WRITING 2020
Written by López-Alt, J Kenji
The year's top food writing from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country."These are stories about culture," writes J. Kenji López-Alt in his introduction.
New Arrivals
