At the intersection of food and story, The Carolina Table: North Carolina Writers on Food offers a collection of food-related stories set in North Carolina, though geography is sometimes secondary to the main theme, which is food in a...

Winner, 2019 James Beard Award for Best Book of the Year in WritingFinalist, 2019 IACP Award, Literary Food WritingNamed a Best Food Book of the Year by the Boston Globe, Smithsonian, BookRiot, and more Semifinalist, Goodreads Choice...

"Very cool…a breezy American culinary history that you didn't know you wanted" (Bon Appetit) reveals a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat.The United...

The year’s top food writing from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country.\n\n“These are stories about culture,” writes J. Kenji...

A delicious journey through Italy and a celebration of the relationship between family and food. Moving from the Italian Piedmont to the Maremma and then to Le Marche, chef Teresa Lust interweaves portraits of the people who ser...

Witty, warm, and poignant, food blogger Sasha Martin's memoir about cooking her way to happiness and self-acceptance is a culinary journey like no other.  Over the course of 195 weeks, food writer and blogger Sasha Martin set out to ...

Hot Sauce Nation is a red-hot ride through the story of hot sauce in America. Why should the world's most painful food have inspired such adoration in the USA? While chili pepper-based sauces have transformed cuisines worldwide, succe...

AN IRRESISTIBLE LITERARY FEAST Stories and recipes inspired by the world's great books As a young bookworm reading in her grandfather's butcher shop, Cara Nicoletti saw how books and food bring people to life. Now a butcher, cook, and...

A NATIONAL BESTSELLERNew York Times best-selling author and James Beard Award winner Samin Nosrat collects the year's finest writing about food and drink."Good food writing evokes the senses," writes Samin Nosrat, best-selli...

In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements-fire, water, air, and earth-to transform the stuff of nature into delicio...

The Ten Commandments may have had a lot going for them, but they don't offer those of us located in the 21st century much in the way of guidance when it comes to our relationship with our food. And Lord knows we need it. Enter our new...

"Food writing is stepping out," legendary food writer Ruth Reichl declares at the start of this, the inaugural edition of Best American Food Writing. "It's about time…Food is, in a very real sense, redesigning the wor...

After burning water, spending seven hours baking a potato, and hard boiling the egg timer, R.J. Rowley's mother insisted she learn how to be in the kitchen without setting bacon on fire. How to Be Funny & Make People Fat is a cozy com...

During his "Chowder Summer", David Norton Stone spent a season doing what many of us only dream of: eating clam chowder at every available opportunity. In this final book in the Rhode Island Quahog series that began with Cl...

A beautifully written food memoir chronicling one woman's journey from her rural Midwestern hometown to the intoxicating world of New York City fine dining—and back again—in search of her culinary roots  Before Amy Thielen franti...

"All you have to do is ask 'why' and open to any page. Good luck putting it down." —Alton Brown, host of Good Eats and Iron ChefHave you ever wondered why onions make us cry? Do you believe bananas contain more calories as...