Chef bios, food histories, culinary theories, reviews, and general food writing and literature.

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  1. A Bone To Pick

    A Bone to Pick: The good and bad news about food, with wisdom and advice on diets, food safety, GMOs, farming, and more


    Since his New York Times op-ed column debuted in 2011, Mark Bittman has emerged as one of our most impassioned and opinionated observers of the food landscape. Learn More
  2. A Cook's Tour

    A Cook's Tour: Global Adventures in Extreme Cuisines


    The only thing 'gonzo gastronome' Bourdain (KITCHEN CONFIDENTIAL) loves as much as cooking is traveling. Learn More
  3. A Dissertation Upon Roast Pig and Other Essays

    A Dissertation Upon Roast Pig and Other Essays


    A rapturous appreciation of pork crackling, a touching description of hungry London chimney sweeps, a discussion of the strange pleasure of eating pineapple, and a meditation on the delights of Christmas feasting are just some of the subjects of these personal, playful writings from early nineteenth-century essayist Charles Lamb. Learn More
  4. A Little Dinner Before the Play

    A Little Dinner Before the Play


    Whether extolling the merits of a cheerful breakfast tray, conjuring up a winter picnic of figs and mulled wine, sharing delicious Tuscan recipes, or suggesting a last-minute pre-theatre dinner, the sparkling writings of society hostess and philanthropist Agnes Jekyll describe food for every imaginable occasion and mood. Learn More
  5. A Secret History of Coffee, Coca and Cola

    A Secret History of Coffee, Coca And Cola


    A Secret History of Coffee, Coca & Cola is an illustrated book disclosing new research in the coca leaf trade conducted by The Coca-Cola Company. Learn More
  6. A Visual History of Cookery

    A Visual History of Cookery


    A Visual History of Cookery is a stunning look at food and its visual representations throughout time. Exploring the historical progression of cookery, the global food journey, the development of food branding, and the culture of celebrity chefs, A Visual History of Cookery provides a beautiful look at how culinary imagery has changed over the centuries. Learn More
  7. Acquired Taste

    Acquired Taste: Food And The Art Of Consumption


    The exhibition features twelve established and emerging contemporary artists whose work focuses on our reciprocal relationship to food: what we consume, how we consume it and how it consumes us. Learn More
  8. An Everlasting Meal

    An Everlasting Meal: Cooking with Economy and Grace


    Reviving the inspiring message of M. F. K. Fisher’s How to Cook a Wolf— written in 1942 during wartime shortages—An Everlasting Meal shows that cooking is the path to better eating. Learn More
  9. As Always, Julia (trade paperback edition)

    As Always, Julia: The Letters of Julia Child and Avis DeVoto


    With her outsize personality, Julia Child is known around the world by her first name alone. But despite that familiarity, how much do we really know of the inner Julia? Learn More
  10. Baltimore Baseball And Barbecue With Boog Powell

    Baltimore Baseball And Barbecue With Boog Powell: Stories From The Orioles' Smokey Slugger


    Since he started smacking long balls for the Baltimore Orioles, John "Boog" Powell has enjoyed the gustatory delights of his adopted hometown. Learn More
  11. Baltimore Chef's Table

    Baltimore Chef's Table: Extraordinary Recipes From Charm City And The Surrounding Counties


    In the midst of recent growth and downtown development, Baltimore is breaking away from its culinary stereotypes and emerging as city that is attracting some extraordinary restaurants and talented chefs. Learn More
  12. Behind the Kitchen Door

    Behind the Kitchen Door


    How do restaurant workers live on some of the lowest wages in America? And how do poor working conditions-discriminatory labor practices, exploitation, and unsanitary kitchens-affect the meals that arrive at our restaurant tables? Learn More
  13. Blood, Bones & Butter (trade paperback)

    Blood, Bones And Butter: The Inadvertent Education of a Reluctant Chef


    Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. Learn More
  14. A Bowl Of Olives

    Bowl of Olives: On Food and Memory


    From the author of the international bestseller In and Out of the Garden and the wondrous sketchbook Sara Midda’s South of France comes a long-awaited treasure of a book. Learn More
  15. Brooks Headley's Fancy Desserts

    Brooks Headley's Fancy Desserts: The Recipes of Del Posto’s James Beard Award–Winning Pastry Chef


    A dessert cookbook and portrait of an unconventional dessert maker. Learn More
  16. Buffalo Cake and Indian Pudding

    Buffalo Cake and Indian Pudding


    Travelling physician, salesman, author and self-made man, Dr. Chase dispensed remedies all over America during the late nineteenth century, collecting recipes and domestic tips from the people he met along the way. Learn More
  17. Candyfreak

    Candyfreak: A Journey Through The Chocolate Underbelly Of America


    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
  18. Cereal: Snap, Crackle, Pop Culture

    Cereal: Snap, Crackle, Pop Culture


    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
  19. Cheesemonger

    Cheesemonger: A Life on the Wedge


    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
  20. Chocolate Wars

    Chocolate Wars: The 150-Year Rivalry Between the World's Greatest Chocolate Makers


    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
  21. Consider the Fork (trade paperback)

    Consider the Fork: A History of How We Cook and Eat


    Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious—or at least edible. Learn More
  22. Cook Food

    Cook Food: A Manualfesto for Easy, Healthy, Local Eating


    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
  23. Cooked (paperback)

    Cooked: A Natural History of Transformation


    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 delicious things to eat and drink. Learn More
  24. Cooking Dirty

    Cooking Dirty: A Story of Life, Sex, Love and Death in the Kitchen


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

    Cooking for Geeks: Real Science, Great Hacks, and Good Food


    Are you interested in the science behind what happens to the food in your kitchen? Do you want to learn what makes a recipe work so you can improvise instead of simply following a set of instructions? Learn More

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