Food Writing
WOMEN IN THE KITCHEN: TWELVE ESSENTIAL COOKBOOK WRITERS WHO DEFINED THE WAY WE EAT, FROM 1661 TO TODAY
Written by Willan, Anne
Culinary historian Anne Willan traces the origins of American cooking through profiles of twelve essential women cookbook writers--from Hannah Woolley in the mid-1600s to Fannie Farmer, Julia Child, and Alice Waters--highlighting their key historical contributions and most representative recipes. Anne Willan, multi-award-winning culinary historian, cookbook writer, cooking teacher, and
MENU: HISTORY ON A PLATE
Written by Marleau, Eve
Fascinating and entertaining, the menu, as a record of the food we eat, tells us much about who we were and how we lived.
DIRT: ADVENTURES IN LYON AS A CHEF IN TRAINING, FATHER, AND SLEUTH LOOKING FOR THE SECRET OF FRENCH COOKING
Written by Buford, Bill
From the author of the best-selling, widely acclaimed Heat--a new hilariously self-deprecating, highly obsessive account of the author's adventures, this time, in the world of French haute cuisine Bill Buford turns his inimitable attention from Italian cuisine to the food of France.
CASE FOR KETO: RETHINKING WEIGHT CONTROL AND THE SCIENCE AND PRACTICE OF LOW-CARB/HIGH-FAT EATING
Written by Taubes, Gary
The best-selling author of Why We Get Fat and The Case Against Sugar reveals why the established rules about eating healthy might be the wrong approach to weight loss for millions of people, and how low-carbohydrate, high-fat/ketogenic diets can help so many of us achieve and maintain a healthy weight for life. Based on twenty years of investigative reporting and in
BEANS: A GLOBAL HISTORY
Written by Morris, Natalie Rachel
Beans are considered a basic staple in most kitchen cupboards, yet these unassuming foodstuffs have a very long history: there is evidence that beans have been eaten for 9,000 years. Whether dried, frozen, or canned, beans have substantial nutritional and environmental benefits, and can easily be made into a wholesome, satisfying meal.
AVOCADO: A GLOBAL HISTORY
Written by Miller, Jeff
The avocado is arguably the most iconic food of the twenty-first century. In less than one-hundred years, it has gone from a little-known regional delicacy to global embrace and social media fame. This may seem like an astounding trajectory for a fruit that isn't sweet, that gets bitter when it is cooked, and has perhaps the oddest texture of any fruit or vegetable.
COFFEE
Written by Lenney, Dinah
Object Lessons is a series of short, beautifully designed books about the hidden lives of ordinary things.
BURN THE ICE: THE AMERICAN CULINARY REVOLUTION AND ITS END
Written by Alexander, Kevin
"Inspiring"--Danny Meyer, CEO, Union Square Hospitality Group; Founder, Shake Shack; and author, Setting the Table James Beard Award-winning food journalist Kevin Alexander traces an exhilarating golden age in American dining Over the past decade, Kevin Alexander saw American dining turned on its head.
OUR LADY OF PERPETUAL HUNGER: A MEMOIR
Written by Donovan, Lisa
Renowned southern pastry chef Lisa Donovan's memoir of cooking, survival, and the incredible power in reclaiming the stories of women Noted chef and James Beard Award-winning essayist Lisa Donovan helped establish some of the South's most important kitchens, and her pastry work is at the forefront of a resurgence in traditional desserts.
REBEL CHEF: IN SEARCH OF WHAT MATTERS
Written by Brockes, Emma
The inspiring and deeply personal memoir from highly acclaimed chef Dominique Crenn When Dominique Crenn was awarded three Michelin Stars in 2018 for her influential San Francisco restaurant Atelier Crenn, she became the first female chef in the United States to receive this highly coveted honor.
New Arrivals
