Food Writing

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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.
August 4, 2020 | Paperback | Scribner Book Company | 256 Pages |
$17.00
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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.
November 10, 2020 | Hardcover | Knopf Publishing Group |
$20.00
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WHY VEGAN?: EATING ETHICALLY

Written by Singer, Peter
No information available
October 13, 2020 | Hardcover | Liveright Publishing Corporation | 144 Pages |
$15.95
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MAN WHO ATE TOO MUCH: THE LIFE OF JAMES BEARD

Written by Birdsall, John
After World War II, a newly affluent United States reached for its own gourmet culture, one at ease with the French international style of Escoffier, but also distinctly American. Enter James Beard, authority on cooking and eating, his larger-than-life presence and collection of whimsical bow ties synonymous with the nation's food for decades, even after his death in 1985.
October 6, 2020 | Hardcover | W. W. Norton & Company | 496 Pages |
$35.00
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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
August 11, 2020 | Hardcover | Scribner Book Company | 320 Pages |
$28.00
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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.
May 1, 2020 | Hardcover | British Library | 224 Pages |
$35.00

DIRT: ADVENTURES IN LYON AS A CHEF IN TRAINING, FATHER, AND SLEUTH LOOKING FOR THE SECRET OF FRENCH COOKING

Written by Buford, Bill
A hilariously self-deprecating, highly obsessive account of the author's adventures, in the world of French haute cuisine, for anyone whose ever found joy in cooking and eating food with their family--from the author of the best-selling, widely acclaimed Heat. Bill Buford turns his inimitable attention from Italian cuisine to the food of France.
May 5, 2020 | Hardcover | Knopf Publishing Group | 432 Pages |
$28.95
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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
December 29, 2020 | Hardcover | Knopf Publishing Group | 304 Pages |
$26.95
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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.
June 15, 2020 | Hardcover | Reaktion Books | 128 Pages |
$19.95
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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.
June 15, 2020 | Hardcover | Reaktion Books | 144 Pages |
$19.95

New Arrivals

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