Food Writing
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.
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
"You can almost taste the food in Bill Buford's Dirt, an engrossing, beautifully written memoir about his life as a cook in France." --The Wall Street Journal What does it take to master French cooking?
CASE FOR KETO: RETHINKING WEIGHT CONTROL AND THE SCIENCE AND PRACTICE OF LOW-CARB/HIGH-FAT EATING
Written by Taubes, Gary
After a century of misunderstanding the differences between diet, weight control, and health, The Case for Keto revolutionizes how we think about healthy eating--from the best-selling author of Why We Get Fat and The Case Against Sugar. Based on twenty years of investigative reporting and interviews with 100 practicing physicians who embrace the keto lifestyl
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.
COFFEE
Written by Lenney, Dinah
Object Lessons is a series of short, beautifully designed books about the hidden lives of ordinary things. Coffee--it's the thing that gets us through, and over, and around. The thing--the beverage, the break, the ritual--we choose to slow ourselves down or speed ourselves up.
BURN THE ICE: THE AMERICAN CULINARY REVOLUTION AND ITS END
Written by Alexander, Kevin
Inspiring--Danny Meyer, CEO, Union Square Hospitality Group; Founder, Shake Shack; and author, Setting the Table James Beard Award-winning food journalist Kevin Alexander traces an exhilarating golden age in American dining--with a new Afterword addressing the devastating consequences of the coronavirus pandemic on the restaurant industry
OUR LADY OF PERPETUAL HUNGER: A MEMOIR
Written by Donovan, Lisa
Named a Favorite Book for Southerners in 2020 by Garden & Gun Donovan is such a vivid writer--smart, raunchy, vulnerable and funny-- that if her vaunted caramel cakes and sugar pies are half as good as her prose, well, I'd be open to even giving that signature buttermilk whipped cream she tops her desserts with a try."--Maureen Corrigan, NPR Noted chef and Jame
New Arrivals
