Food Writing
DINNER WITH THE PRESIDENT: FOOD, POLITICS, AND A HISTORY OF BREAKING BREAD AT THE WHITE HOUSE (SIGNED)
Written by Prud'homme, Alex
A wonderfully entertaining, often surprising history of presidential taste, from the grim meals eaten by Washington and his starving troops at Valley Forge to Trump's fast-food burgers and Biden's ice cream--what they ate, why they ate it, and what it tells us about the state of the nation--from the coauthor of Julia Child's best-selling memoir My Life in France "[A] beautifully writ
EGG: A DOZEN OVATURES
Written by Stark, Lizzie
The egg is a paradox--both alive and not alive--and a symbol as old as culture itself. In this wide-ranging and delightful journey through its natural and cultural history, Lizzie Stark explores the egg's deep meanings, innumerable uses, and metabolic importance through a dozen dazzling specimens.
KITCHEN WHISPERERS: COOKING WITH THE WISDOM OF OUR FRIENDS
Written by Kalins, Dorothy
A beautifully written tribute to the people who teach us to cook and guide our hands in the kitchen, by a founding editor of Saveur.
YOUR TABLE IS READY: TALES OF A NEW YORK CITY MAÎTRE D'
Written by Cecchi-Azzolina, Michael
A front-of-the-house Kitchen Confidential from a career maître d'hotel who manned the front of the room in New York City's hottest and most in-demand restaurants.
SERENDIPITY: A HISTORY OF ACCIDENTAL CULINARY DISCOVERIES
Written by Farinetti, Oscar
Eataly founder Oscar Farinetti reveals the accidental, serendipitous discoveries that gave birth to some of the world's most well-known gastronomic delights.Did you know that your morning coffee could be thanks to a herd of energetic goats? Or that a forgotten ingredient is behind the invention of the beloved brownie? Who got the fright of their life discovering corn could pop?
WHAT WE TALK ABOUT WHEN WE TALK ABOUT DUMPLINGS
Featured on "The Sunday Magazine" on CBC RadioNearly every culture has a variation on the dumpling: histories, treatises, family legends, and recipes about the world's favorite lump of carbs
HOLY FOOD: HOW CULTS, COMMUNES, AND RELIGIOUS MOVEMENTS INFLUENCED WHAT WE EAT--AN AMERICAN HISTORY
Written by Ward, Christina
Does God have a recipe?Holy Food explores the influence of religiousbeliefs from mainstream to fringe on modern American food culture. AuthorChristina Ward unravels the numerous ways religious beliefs intersect withpolitics and economics and, of course, food to tell a different story of
SLOW COOKED: AN UNEXPECTED LIFE IN FOOD POLITICSVOLUME 78
Written by Nestle, Marion
"A chronicle of hard work and a public health resource, Slow Cooked is also proof that it's never too late."--New York Times Marion Nestle reflects on her late-in-life career as a world-renowned food politics expert, public health advocate, and a founder of the field of food studies after facing decades of low expectations. In this engrossing mem
COD: A GLOBAL HISTORY
Written by Townsend, Elisabeth
From Viking fisheries to Portuguese bacalao and beyond, a delectable and informative journey through cod fact, cuisine, and lore. This is the first culinary history of a truly remarkable fish. Elisabeth Townsend follows cod around the globe, showing how its pursuit began with the Vikings, and exploring its influence on human affairs ever since.
DINNER IN ROME: A HISTORY OF THE WORLD IN ONE MEAL
Written by Viestad, Andreas
With a celebrated food writer as host, a delectable history of Roman cuisine and the world--served one dish at a time. Now in paperback. "There is more history in a bowl of pasta than in the Colosseum," writes Andreas Viestad in Dinner in Rome.
New Arrivals
