Food Writing
CORE OF AN ONION: PEELING THE RAREST COMMON FOOD--FEATURING MORE THAN 100 HISTORICAL RECIPES
Written by Kurlansky, Mark
From the New York Times-bestselling author of Cod and Salt, a delectable look at the cultural, historical, and gastronomical layers of one of the world's most beloved culinary staples-featuring original illustrations and recipes from around the world. As Julia Child once said, "It is hard to imagine a civilization without onions." Historically, she's b
UPSTAIRS DELICATESSEN: ON EATING, READING, READING ABOUT EATING, AND EATING WHILE READING
Written by Garner, Dwight
Garner gathers a literary chorus to capture the joys of reading and eating in this comic, personal classic. Reading and eating, like Krazy and Ignatz, Sturm und Drang, prosciutto and melon, Simon and Schuster, and radishes and butter, have always, for me, gone together. The book you're holding is a product of these combined gluttonies.
BEDSIDE COMPANION FOR FOOD LOVERS: AN ANTHOLOGY OF FOOD DELIGHTS FOR EVERY NIGHT OF THE YEAR
Written by Hunter, Jane McMorland
A mouthwatering anthology of food in literature, encompassing fiction and non-fiction, prose and poetry, and even a smattering of recipes, with one piquant extract for every night of the year. This absorbing book is a literary feast for every food lover--and who isn't?
GLUCOSE REVOLUTION: THE LIFE-CHANGING POWER OF BALANCING YOUR BLOOD SUGAR
Written by Inchauspe, Jessie
USA TODAY BESTSELLER * WALL STREET JOURNAL BESTSELLER * INSTANT INTERNATIONAL BESTSELLER Improve all areas of your health--your sleep, cravings, mood, energy, skin, weight--and even slow down aging with easy, science-based hacks to manage your blood sugar while still eating the foods you love. Glucose, or blood sugar, is a tiny molecule in our body
MIGRANT CHEF: THE LIFE AND TIMES OF LALO GARCÍA
Written by Tillman, Laura
Born in rural Mexico, Eduardo "Lalo" García Guzmán and his family left for the United States when he was a child, picking fruits and vegetables on the migrant route from Florida to Michigan. He worked in Atlanta restaurants as a teenager before being convicted of a robbery, incarcerated, and eventually deported.
NO MEAT REQUIRED: THE CULTURAL HISTORY AND CULINARY FUTURE OF PLANT-BASED EATING
Written by Kennedy, Alicia
A culinary and cultural history of plant-based eating in the United States that delves into the subcultures and politics that have defined alternative food. The vegan diet used to be associated only with eccentric hippies and tofu-loving activists who shop at co-ops and live on compounds. We've come a long way since then.
SMALL FIRES: AN EPIC IN THE KITCHEN
Written by Johnson, Rebecca May
"An intense, thought-provoking enquiry into the very nature of cooking." -- Nigella Lawson "One of the most original food books I've ever read, at once intelligent and sensuous, witty, provoking and truly delicious." -- Olivia Laing A bracingly original, revelatory debut that explores cooking and the kitchen as sources of pleasure, constraint and revolution, by a rising star in food wri
BREAKFAST CEREAL: A GLOBAL HISTORY
Written by Dolan, Kathryn Cornell
A global history of breakfast cereal, from the first grain porridges to off-brand Cheerios. Simple, healthy, and comforting, breakfast cereals are a perennially popular way to start the day.
SPOILED: THE MYTH OF MILK AS SUPERFOOD
Written by Mendelson, Anne
Why is cows' milk, which few nonwhite people can digest, promoted as a science-backed dietary necessity in countries where the majority of the population is lactose-intolerant? Why are gigantic new dairy farms permitted to deplete the sparse water resources of desert ecosystems? Why do thousands of U.S.
ANTHONY BOURDAIN AND PHILOSOPHY
Anthony Bourdain is famous for being brave enough to eat things most Americans would not regard as food, including a whole cobra, raw seal's eyeballs, and unwashed warthog rectum. His book Kitchen Confidential (2000) was his first best-seller, but not his last.
New Arrivals
