Like the enormous layered pasta pie that starred in the 1996 movie Big Night, Stanley Tucci’s new memoir is a gastronome’s delight.
Intoxicated by truffles and determined to learn all he could, Rowan Jacobsen spent two years traversing the globe in pursuit of this elusive, decadent fungi.
Matt Siegel takes intel from nutritionists, psychologists and historians and weaves together an entertaining, enlightening account of food’s rich backstory.
This Kentucky-inspired cookbook features next-level fixings such as pimiento blue cheese, bourbon mayo and Benedictine.
There’s never a dull moment in Alexander Lobrano’s memoir of becoming a food writer in Paris. It’s a veritable feast of humility, humor and emotion.
Lebo weaves personal stories with facts from nature, resulting in a difficult-to-classify literary and culinary exploration—the best kind, in our opinion.
Michelle Zauner perfectly distills the palpable ache for her late mother and wraps her grief in an aromatic conjuring of her mother’s presence.
What Sam Sifton dishes up in The New York Times Cooking No-Recipe Recipes are flexible recipes in a nonchalant narrative format with no numeric measurements.
Stuff Every Cheese Lover Should Know by Alexandra Jones is like a nibble of an artisan bleu, rich and satisfying even in the smallest portion.
The 25 short essays in The Best American Food Writing 2020 are tackled with humor and consequence, as well as a bit of history mixed in.
A Field Guide to Cheese is a cheese lover’s dream, educating aficionados through gorgeous pictures and fun, colorful graphics.
“Recovering” Buddhist priest and “vegetable whisperer” Deborah Madison reveals the heart of a chef in her honest, beguiling memoir, An Onion in My Pocket.
In The Man Who Ate Too Much, John Birdsall gives foodies a fresh, intimate look at James Beard.
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