Food Writing
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
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.
ANIMAL, VEGETABLE, JUNK: A HISTORY OF FOOD, FROM SUSTAINABLE TO SUICIDAL
Written by Bittman, Mark
From hunting and gathering to GMOs and ultraprocessed foods, this expansive tour of human history rewrites the story of our species--and points the way to a better future. The history of Homo sapiens is usually told as a story of technology or economics. But there is a more fundamental driver: food.
LET'S ASK MARION: WHAT YOU NEED TO KNOW ABOUT THE POLITICS OF FOOD, NUTRITION, AND HEALTH
Written by Trueman, Kerry
"There is no one better to ask than Marion, who is the leading guide in intelligent, unbiased, independent advice on eating, and has been for decades."--Mark Bittman, author of How to Cook Everything Let's Ask Marion is a savvy and insightful question-and-answer collection that showcases the expertise of food politics powerhouse Marion Nestle in exchanges with enviro
BOOK OF EATING: ADVENTURES IN PROFESSIONAL GLUTTONY
Written by Platt, Adam
A wildly hilarious and irreverent memoir of a globe-trotting life lived meal-to-meal by one of our most influential and respected food critics
I KNOW THIS TO BE TRUE: RENE REDZEPI
Written by Hobday, Ruth
Chef and restaurant owner René Redzepi is one of the world's most influential culinary figures. Known for his use of foraged and unusual ingredients, René Redzepi has pushed the boundaries of restaurant cuisine, creating a unique, modern vision for food. In a frank and relatable interview, Redzepi unpacks the vital role generosity and reso
BURN THE PLACE: A MEMOIR
Written by Regan, Iliana
LONGLISTED for the NATIONAL BOOK AWARD A "blistering yet tender" (Publishers Weekly) memoir that chronicles one chef's journey from foraging on her family's Midwestern farm to running her own Michelin-starred restaurant and finding her place in the world. Iliana Regan grew up the youngest of four headstrong girls on a small farm in Indiana.
PEOPLE WHO LOVE TO EAT ARE ALWAYS THE BEST PEOPLE: AND OTHER WISDOM
Written by Child, Julia
A charming, giftable collection of the beloved, best-selling author's inimitable quotes--her words of wisdom on love, life, and, of course, food. "If you're afraid of butter, use cream." So decrees Julia Child, the legendary culinary authority and cookbook author who taught America how to cook--and how to eat.
AMERICAN CUISINE: AND HOW IT GOT THIS WAY
Written by Freedman, Paul
Hailed as a "grand theory of the American appetite" (Rien Fertel, Wall Street Journal), food historian Paul Freedman's American Cuisine demonstrates that there is an exuberant, diverse, if not always coherent, American cuisine that reflects the history of the nation itself.
New Arrivals
