Food Writing
BEST AMERICAN FOOD WRITING 2020
Written by Killingsworth, Silvia
The year's top food writing from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country."These are stories about culture," writes J. Kenji López-Alt in his introduction.
ANIMAL, VEGETABLE, JUNK: A HISTORY OF FOOD, FROM SUSTAINABLE TO SUICIDAL
Written by Bittman, Mark
"Epic and engrossing." --The New York Times Book Review From the #1 New York Times bestselling author and pioneering journalist, an expansive look at how history has been shaped by humanity's appetite for food, farmland, and the money behind it all--and how a better future is within reach.
LET'S ASK MARION: WHAT YOU NEED TO KNOW ABOUT THE POLITICS OF FOOD, NUTRITION, AND HEALTH
Written by Trueman, Kerry
"There is no one better to ask than Marion, who is the leading guide in intelligent, unbiased, independent advice on eating, and has been for decades."--Mark Bittman, author of How to Cook Everything Let's Ask Marion is a savvy and insightful question-and-answer collection that showcases the expertise of food politics powerhouse Marion Nestle in exchanges with enviro
BOOK OF EATING: ADVENTURES IN PROFESSIONAL GLUTTONY
Written by Platt, Adam
A wildly hilarious and irreverent memoir of a globe-trotting life lived meal-to-meal by one of our most influential and respected food critics
I KNOW THIS TO BE TRUE: RENE REDZEPI
Written by Hobday, Ruth
Chef and restaurant owner René Redzepi is one of the world's most influential culinary figures. Known for his use of foraged and unusual ingredients, René Redzepi has pushed the boundaries of restaurant cuisine, creating a unique, modern vision for food. In a frank and relatable interview, Redzepi unpacks the vital role generosity and resolve have played in his life an
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
Perfect for home cooks, Julia fans, and anyone who simply loves to eat and drink--a delightful collection of the beloved chef and bestselling author's 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.
AMERICAN CUISINE: AND HOW IT GOT THIS WAY
Written by Freedman, Paul
Hailed as a "grand theory of the American appetite" (Rien Fertel, Wall Street Journal), food historian Paul Freedman's American Cuisine demonstrates that there is an exuberant, diverse, if not always coherent, American cuisine that reflects the history of the nation itself.
WHY VEGAN?: EATING ETHICALLY
Written by Singer, Peter
Even before the publication of his seminal Animal Liberation in 1975, Peter Singer, one of the greatest moral philosophers of our time, unflinchingly challenged the ethics of eating animals.
MAN WHO ATE TOO MUCH: THE LIFE OF JAMES BEARD
Written by Birdsall, John
In the first portrait of James Beard in twenty-five years, John Birdsall accomplishes what no prior telling of Beard's life and work has done: He looks beyond the public image of the Dean of American Cookery to give voice to the gourmet's complex, queer life and, in the process, illuminates the history of American food in the twentieth century.
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