Food Writing
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.
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.
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.
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
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.
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.
New Arrivals
