Weaving together memories, recipes, and wild tales of years spent in the kitchen, Home Cooking is Laurie Colwin's manifesto on the joys of sharing food and entertaining. From the humble hotplate of her one-room apartment to the crowde...

In this richly reported documentary Corson, journalist and author of 'The Secret Life of Lobsters,' shadows several American sushi novices as well as a master Japanese chef to give readers an in-depth, behind-the-scenes look at the el...

In this meditation on cooking and eating, Tamar Adler weaves philosophy and instruction into approachable lessons on feeding ourselves well. An Everlasting Meal demonstrates the implicit frugality in cooking. In essays on forgotten sk...

Author of the New York Times bestseller Present Over Perfect, Shauna Niequist provides the perfect read for those who love food and value the community and connection of family and friends around the table.Bread & Wine is a collectio...

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...

In her new book, But Mama Always Put Vodka in Her Sangria!, Julia Reed, a master of the art of eating, drinking, and making merry, takes the reader on culinary adventures in places as far flung as Kabul, Afghanistan and as close to...

Freda Love was a 19-year-old college dropout who'd escaped Indiana for Boston when she became the drummer for The Blake Babies in 1989. Twenty-five years later, she's the suburban mother of two teenaged sons, teaching at a prestigious...

2015 James Beard Award Nominee: Writing and Literature category"Eye-opening, insightful, and huge fun to read."―Bee Wilson, author of Consider the Fork Why do we eat toast for breakfast, and then toast to good health at di...

Robb Walsh travels the world and also explores his own life in this collection of 40 articles about food and cooking (with recipes). As he seeks out food (including a Chilean peasant stew immortalized in a poem by Neruda, Day of the D...

“A Really Big Lunch showcases Harrison’s enthusiastic, funny, and uncompromising views on how to eat, drink, and live well . . . His writing is bodily, bawdy, sharp. The more we have of his voice, the better.”―Boston GlobeA na...

William Alexander is determined to bake the perfect loaf of bread. He tasted it long ago, in a restaurant, and has been trying to reproduce it ever since. Without success. Now, on the theory that practice makes perfect, he sets out to...

A memoir about the joys of food and parenting and the wild melange of the two  Matthew Amster-Burton was a restaurant critic and food writer long before he and his wife, Laurie, had Iris. Now he's a full-time, stay-at-home Dad and hi...

Nationally syndicated columnist and bestselling author of ¡Ask a Mexican! Gustavo Arellano presents a tasty trip through the history and culture of Mexican food in this country, uncovering great stories and charting the cuisine's tre...

"My sister is pregnant with a Lemon this week, Week 14, and this is amusing. My mother's uterine tumor, the size of a cabbage, is Week 30, and this is terrifying." When her mother is diagnosed with a rare form of cancer, Kar...

Here is the best of Bemelmans on the subject he loved most: la bonne table. The entrancing memories and charming pictures assembled here transport the reader behind the scenes of the great hotels of Europe and America--including the i...

From the author of Away with Words, a deeply hilarious and unexpectedly insightful deep-dive into a cultural and culinary phenomenon: cheese. “Who knew it was possible to enjoy reading about cheese as much as eating it...

Daniel Boulud is a pioneer of our contemporary food culture-from the reinvention of French food to the fine dining revolution in America. A modern man with a classical foundation and a lifetime of experience, Boulud speaks with passio...

A delightful and hilarious classic about the joys of the table, The Physiology of Taste is the most famous book about food ever written. First published in France in 1825 and continuously in print ever since, Jean Anthelme Brillat-Sav...

Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes.

Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes.

Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes.The theme of Lucky Peach Issue 23 is Suburbs.

Offering solutions, techniques, and recipes, this indispensable little volume is the delicious, comforting, essential compendium of Julia Child's kitchen wisdom--a book no kitchen should be without.

Growing up in Barbados, Austin Clarke was surrounded by women in the kitchen. Enveloped in the heavenly smells and smoke of their cooking, he listened to their talk about the food they were preparing. His mother; several aunts and num...

Camas Davis was at an unhappy crossroads. A longtime magazine editor, she had left New York City to pursue a simpler life in her home state of Oregon, with the man she wanted to marry, and taken an appealing job at a Portland magazine...

The fermentation craze has been sweeping the nation, but can a person live for one year on nothing but pickles, beer, and other fermented food and drinks? One brave homebrewer tries to find out.On January 1, 2014, homebrewer and write...

The explosive growth of the local food movement is hardly news: Michael Pollan's books sell millions and the spread of farm-to-table restaurants is practically viral. But calls for a "food revolution" come most often from a ...

The modern classic that redefined the travel food memoir, with a new foreword from Bee Wilson. Fuchsia Dunlop, the first Westerner to train at the prestigious Sichuan Institute of Higher Cuisine, "has done more to explain real Ch...

Betty Fussell is an inspiring badass. She's not just the award-winning author of numerous books ranging from biography and memoir to cookbooks and food history; not just a winner of the James Beard Foundation's Journalism Award who wa...

Like your favorite local grocery store, with its sushi bar, fresh baked goods, and maybe a very obliging butcher, Best Food Writing offers a bounty of everything in one place. For seventeen years, Holly Hughes has delved into piles of...

"The ultimate truffle true crime tale"*: A thrilling journey through the hidden underworld of the world's most prized luxury ingredient.*Bianca Bosker, New York Times bestselling author of Cork Dork Beneath the gloss o...