FOOD & DRINK

An internationally renowned chemist, popular television personality, and bestselling author, Hervé This heads the first laboratory devoted to molecular gastronomy—the scientific exploration of cooking and eating. Learn More

Driven by his obsession, stubborn idealism, and the promise of free candy, self-confessed candyfreak Steve Almond takes off on a quest to discover candy's origins in America, to explore the little companies that continue to get by on pluck and perseverance, and to witness the glorious excess of candy manufacturing. Learn More

Forty-nine percent of all Americans start their day with a bowl of cereal. It's the third most popular grocery item in the United States. Learn More

Witty and irreverent, informative and provocative, Cheesemonger: A Life on the Wedge is the highly readable story of Gordon Edgar’s unlikely career as a cheesemonger at San Francisco’s worker-owned Rainbow Grocery Cooperative. Learn More

The delicious history of rival chocolate companies and their fascinating dynasties— the Lindts, Frys, Hersheys, Mars, and Nestlés— told by a descendant of the Cadbury family Learn More

More than just a rousing food manifesto and a nifty set of tools, Cook Food makes preparing tasty, wholesome meals simple and accessible for those hungry for both change and scrumptious fare. If you're used to getting your meals from a package--or the delivery guy--or if you think you don't know how to cook, this is the book for you. Learn More

The grit and glory of restaurant life, as told by a survivor of kitchens across America. Learn More

When you’re cooking, you’re a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. Learn More

One Man's Quest to Wash Dishes in All Fifty States Learn More