FOOD & DRINK

Wilder Quarterly is a publication for people enthralled by the natural world. In these pages you’ll find green thumbs, rooftop gardeners, foodies and chefs, seed savers, architects, hobby farmers, horticulturalists, innovators, amateurs, and experts. Just your everyday mix of growing enthusiasts. Wilder is ‘life through the lens of the growing world’— indoors and out, culture, travel, food and design. Published seasonally for this generation of growers and the next. Learn More

Finally. . .the first international restaurant guidebook by the real insiders: over 400 of the world's top chefs. Learn More

According to The Waiter, eighty percent of customers are nice people just looking for something to eat. The remaining twenty percent, however, are socially maladjusted psychopaths. Learn More

Urban Pantry is a smart, concise guide to creating a full and delicious larder in your own home. It covers kitchen essentials, like what basics to keep on hand for quick, tasty meals without a trip to the store, and features recipes that adapt old-fashioned pantry cooking for a modern audience. Learn More

Did you know that Adolf Hitler was a vegetarian and his longtime private chef was Jewish? What dish played an integral role in Marilyn Monroe's unsuccessful bid to woo back Bobby Kennedy? Part historical narrative and part grilling guide and cookbook, Andrew Caldwell's Their Last Suppers: Legends of History and Their Final Meals guides history buffs and gourmands alike through gastronomically inspired biographical accounts of more than 20 legendary personalities. Learn More

We’ve been told that a vegetarian diet can feed the hungry, honor the animals, and save the planet. Lierre Keith believed in that plant-based diet and spent twenty years as a vegan. But in The Vegetarian Myth, she argues that we’ve been led astray--not by our longings for a just and sustainable world, but by our ignorance. Learn More

The supper club of the Upper Midwest is unmistakably authentic, as unique to the region as great lakes, cheese curds, and Curly Lambeau. Learn More

20th Anniversary Edition includes a new preface by the author, a foreword by Nellie McKay, and eight pages of recent examples that illustrate Adams' argument. Learn More

Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time. Learn More