In the entertaining and informative American Cheese, Joe Berkowitz dives deep into the fascinating world of American cheesemaking.
The Art of Cake is a whimsically illustrated book about cake, with precise physical descriptions of and historical and cultural context for 50 cakes.
Chicano Eats brings Esteban Castillo’s work to print in festive color, highlighting the ingredients, kitchen tools and playful hybridity of Chicano cooking.
Dirt is a funny, irreverent and obsessive account of Bill Buford’s five-year odyssey to discover everything about French food.
Ingredients begins with a bit of common knowledge—eating processed food is bad—and subjects it to scrutiny. How bad, exactly? And why?
In How to Be a Conscious Eater, Sophie Egan takes a deeper look at the personal and global effects of ethical eating.
Kathy Gunst and Katherine Alford’s Rage Baking is the very text that we, an army of citizen bakers, have been waiting for.
Acadia Tucker’s Growing Good Food outlines steps for becoming a carbon farmer, no matter how small your plot.
Michelle Lopez applies time management skills to flexible recipes, so we can all fit baking into our busy lives.
In The Book of Eating, longtime New York magazine restaurant critic Adam Platt offers a hilarious and delicious peek behind the scenes of a storied career.
Editor Charlotte Druckman enlists the aid of a talented brigade to articulate the state of the food world from a female perspective.
If I were able to offer only one book to someone who cares to know about wine, it would be Jane Lopes’ VIGNETTE.
If every picture tells a story, it’s also true of every recipe.
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