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Harvest: Field Notes from a Far-Flung Pursuit of Real Food

by Max Watman

Max Watman’s compulsively readable memoir of his dogged quest to craft meals from scratch. After an epiphany caused by a harrowing bite into a pink-slime burger, Max Watman resolves to hunt, fish, bake, butcher,...


Cookin' with Coolio: 5 Star Meals at a 1 Star Price

by Coolio

THERE'S ONLY ONE THING THAT COOLIO'S BEEN DOING LONGER THAN RAPPING: COOKING

Coolio started making thirty-minute meals when he was ten years old and has since developed a whole new cuisine: Ghetto Gourmet....


To the Bone

by Paul Liebrandt, Andrew Friedman & Heston Blumenthal

What defines a chef?

Despite the glamour attached to the profession today, a successful life in the kitchen is determined more by sacrifice than stardom, demanding a dedication bordering on obsession, all in...


Cooking and Screaming: Finding My Own Recipe for Recovery

by Adrienne Kane

An inspiring, recipe-filled memoir about loss, recovery, and finding oneself through food and cooking.

"I rose from my wheelchair slowly, using the arms of the seat to steady myself; I managed to lift my...


The Art of Eating In: How I Learned to Stop Spending and Love the Stove

by Cathy Erway

In the city where dining out is a sport, one daring gourmand swears off restaurants and commits to cooking at home in a manifesto for a new generation of conscientious eaters.

Named one of Publishers Weekly...


The Food of a Younger Land: The Southwest Eats New Mexico, Oklahoma, Texas, Southern California

by Mark Kurlansky

More information to be announced soon on this forthcoming title from Penguin USA


The Food of a Younger Land: The Middle West Eats Ohio, Indiana, Michigan, Minnesota, Wisconsin, Iowa, Nebraska, Kansas, Missouri, South Dakota, North

The Food of a Younger Land: The South Eats Delaware, Maryland, Washington, D.C., Virginia, West Virginia, The Carolinas,Georgia, Florida, Alabama, Mis

The Food of a Younger Land: The Northeast Eats Maine, New Hampshire, Vermont, Massachusetts, Rhode Island, Connecticut, New York City, New York State,

The Food of a Younger Land: The Far West Eats Wyoming, Idaho, Colorado, Utah, Nevada, Northern California, Oregon, Washington

Growing a Feast: The Chronicle of a Farm-to-Table Meal

by Kurt Timmermeister

The story of a feast two years in the making, from the farmer who harvested the vegetables, raised the animals, and prepared the meal. In Growing a Farmer, Kurt Timmermeister recounted the toil and joy of wrestling...


Recipes from an Edwardian Country House: A Stately English Home Shares Its Classic Tastes

by Jane Fearnley-Whittingstall

In this sumptuous cookbook, Jane Fearnley-Whittingstall takes us on a nostalgic culinary pilgrimage, rediscovering classic recipes from the Edwardian kitchen. With delicious dishes, adapted with today’s kitchen...


Alone in the Kitchen with an Eggplant: Confessions of Cooking for One and Dining Alone

by Jenni Ferrari-Adler

In this delightful and much buzzed-about essay collection, 26 food writers like Nora Ephron, Laurie Colwin, Jami Attenberg, Ann Patchett, and M. F. K. Fisher invite readers into their kitchens to reflect on...


Domesticity: A Gastronomic Interpretation of Love

by Bob Shacochis

Bob Shacochis, author of the critically acclaimed novel The Woman Who Lost Her Soul, and National Book Award winning-author of such books as Swimming in the Volcano, Easy in the Islands, and The Next New World...


In Meat We Trust: An Unexpected History of Carnivore America

by Maureen Ogle

The untold history of how meat made America: a tale of the oversized egos, self-made millionaires, and ruthless magnates; eccentrics, politicians, and pragmatists who shaped us into the greatest eaters and...


The Way We Ate: 100 Chefs Celebrate a Century at the American Table

by Noah Fecks & Paul Wagtouicz

Take a trip back in time through the rich culinary tradition of the last American century with more than 100 of the nation’s top chefs and food personalities.

The Way We Ate captures the twentieth century through...


Great Food Jobs 2: Ideas and Inspiration for Your Job Hunt

by Irena Chalmers

Great Food Jobs 2: Ideas and Inspirations for Your Job Hunt, winner of the the 2013 Gourmand Special Award of the Jury,  is an almanac of eminently useful career guidance mixed with tasty bites of utterly...


Best Food Writing

by Holly Hughes

The fourteenth annual edition of this classic food writing anthology—the book that will “delight anyone who enjoys the pleasures of a good read and a good meal” ( Library Journal, starred review)—with...


Staff Meals from Chanterelle

by Melicia Phillips & David Waltuck

It's the other menu at Chanterelle, New York's dazzling four-star restaurant. Customers eat foie gras and truffles. The staff eats Venison Chili with Red Beans. Customers swoon over the signature seafood sausage....


The True History of Chocolate

by Sophie D. Coe & Michael D. Coe

“A beautifully written . . . and illustrated history of the Food of the Gods, from the Olmecs to present-day developments.”—Chocolatier This delightful tale of one of the world’s favorite foods draws...