Food Writing
MY FIRST POPSICLE: AN ANTHOLOGY OF FOOD AND FEELINGS
From a spectrum of talented authors, a collection of essays on food, and its entwinement with our emotions and our lives. Of all the essentials for survival: oxygen, water, sleep, and food, only food is a vast treasure trove of memory and of sensory experience.
SECRET HISTORY OF FOOD: STRANGE BUT TRUE STORIES ABOUT THE ORIGINS OF EVERYTHING WE EAT
Written by Siegel, Matt
An irreverent, surprising, and entirely entertaining look at the little-known history surrounding the foods we know and loveIs Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . .
RECIPE
Written by Bloom, Lynn Z
Object Lessons is a series of short, beautifully designed books about the hidden lives of ordinary things. Recipe reveals the surprising lessons that recipes teach, in addition to the obvious instructions on how to prepare a dish or perform a process.
COCONUT: A GLOBAL HISTORY
Written by Kirker, Constance L
From curries to creamy piña coladas, a delectable global history of the many culinary incarnations of the coconut. The flavor and image of the coconut are universally recognizable, conjuring up sweet, exotic pleasures.
OUR FERMENTED LIVES: A HISTORY OF HOW FERMENTED FOODS HAVE SHAPED CULTURES & COMMUNITIES
Written by Skinner, Julia
From craft beers and sourdough bread to kimchi, coffee, tea, and cheese, fermentation is a popular topic in both food and health circles.
EAT A PEACH: A MEMOIR
Written by Ulla, Gabe
NEW YORK TIMES BESTSELLER - From the chef behind Momofuku and star of Netflix's Ugly Delicious--an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure.
TASTE: A BOOK OF SMALL BITES
Written by Dubrow, Jehanne
"Taste is a lyric meditation on one of our five senses, which we often take for granted. Structured as a series of "small bites," the book considers the ways that we ingest the world, how we come to know ourselves and others through the daily act of tasting. Through flavorful explorations of the sweet, the sour, the salty, the bitter, and umami, Jehanne Dubrow reflects on the nature of taste.
THIS IS VEGAN PROPAGANDA: (AND OTHER LIES THE MEAT INDUSTRY TELLS YOU)
Written by Winters, Ed
Every time we eat, we have the power to radically transform the world we live in. Our choices can help alleviate the most pressing issues we face today: the climate crisis, infectious and chronic diseases, human exploitation and, of course, non-human exploitation. Undeniably, these issues can be uncomfortable to learn about but the benefits of doing so cannot be overstated.
CHEESE BOOK: THE WORLD'S CRÈME DE LA CRÈME OF RAW MILK CHEESE
Written by Van Tricht, Frederic
- An exquisite selection of raw milk cheeses by cheese refiner Frédéric Van Tricht and cheesemaker Giedo De Snijder - Behind the scene stories of the producers and the products - Includes practical flavor profiles and food pairing tips Making cheese is an art, tasting cheese is a delight.
New Arrivals
