Food Writing
FOOD RULES: AN EATER'S MANUAL
Written by Pollan, Michael
From the bestselling author of "The Omnivore's Dilemma" and "In Defense of Food" comes this collection of simple, sensible, and easy to use rules--the perfect guide for anyone who would like to become more mindful of the food he or she eats. (Consumer Health)
IN DEFENSE OF FOOD: AN EATER'S MANIFESTO
Written by Pollan, Michael
From the author of the bestselling "The Omnivore's Dilemma" comes this bracing and eloquent manifesto that shows readers how they might start making thoughtful food choices that can enrich their lives and enlarge their sense of what it means to be healthy. (Consumer Health)
REAL FOOD GROCERY GUIDE: NAVIGATE THE GROCERY STORE, DITCH ARTIFICIAL AND UNSAFE INGREDIENTS, BUST NUTRITIONAL MYTHS, AND SELECT THE HEALTHIEST
Written by Maria Marlowe
The Real Food Grocery Guide helps you navigate every aisle of the grocery store, clearly outlining what foods are truly the healthiest, the freshest, and the most economical (and which ones belong in the garbage rather than your grocery cart!) Now you won't have to question whether fat-free or gluten-free is healthier, what food labels hidden meanings are, or if organic vegetables and grass-fed me
HEAT: AN AMATEUR'S ADVENTURES AS KITCHEN SLAVE, LINE COOK, PASTA-MAKER, AND APPRENTICE TO A DANTE-QUOTING BUTCHER IN TUSCANY
Written by Bill Buford
The author offers an account of his entry into the world of a professional cook-in-training, documenting his experiences in the kitchen of Mario Batali's restaurant Babbo and his apprenticeships in Italy with Batali's former teachers.
BECOMING A RESTAURATEUR
Written by Kuh, Patric
Award-winning journalist and food writer Patric Kuh explores the restaurant industry--based on the experiences of Lien Ta and Jonathan Whitener's Here's Looking at You restaurant in Los Angeles--and reveals essential details for anyone considering a path to this risky profession. Everyone knows that opening a restaurant is a risky business, a venture with an astounding rate of failure.
REMEMBERING ANTHONY BOURDAIN
A moving and insightful collection of quotes, memories, and images celebrating the life of Anthony Bourdain When Anthony Bourdain died in June 2018, the outpouring of grief from his fans around the world was momentous. The tributes spoke to his legacy: That the world is much smaller than we imagine and people are more alike than they are different.
BURN THE ICE: THE AMERICAN CULINARY REVOLUTION AND ITS END
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.
HUNGRY: EATING, ROAD-TRIPPING, AND RISKING IT ALL WITH THE GREATEST CHEF IN THE WORLD
A food critic chronicles four years spent traveling with renowned chef René Redzepi in search of the most tantalizing flavors the world has to offer. Hungry is a book about not only the hunger for food, but for risk, for reinvention, for creative breakthroughs, and for connection.
FOOD: EATING TOMORROW
From urban farming to public feasting and sensuous tableware, and from edible insects to lab-grown meat, the future of food is a hot topic of debate. The need for food systems that are more sustainable, healthy, and fair is recognized as a major global challenge.
FOOD
A consumer's guide to the food system, from local to global: our part as citizens in the interconnected networks, institutions, and organizations that enable our food choices.
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