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

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  1. The American Way of Eating

    The American Way of Eating: Undercover at Walmart, Applebee's, Farm Fields and the Dinner Table


    What if you can’t afford nine-dollar tomatoes? That was the question award-winning journalist Tracie McMillan couldn’t escape as she watched the debate about America’s meals unfold, one that urges us to pay food’s true cost—which is to say, pay more. Learn More
  2. Tender At The Bone

    Tender at the Bone: Growing Up at the Table


    At an early age, Ruth Reichl discovered that "food could be a way of making sense of the world. . . . If you watched people as they ate, you could find out who they were." Learn More
  3. Tastemakers (paperback)
  4. Taproot #15

    Taproot #15: Folk


    Living fully, digging deeper. Learn More
  5. Sustainable Food

    Sustainable Food: How to Buy Right and Spend Less


    Wondering whether it’s worth it to splurge on the locally raised beef? What about those organic carrots? New in the Chelsea Green Guides series, Sustainable Food: How to Buy Right and Spend Less helps the average shopper navigate the choices, whether strolling the aisles of a modern supermarket or foraging at a local farmers market. Learn More
  6. Stuffed And Starved

    Stuffed and Starved: The Hidden Battle for the World Food System


    It’s a perverse fact of modern life: There are more starving people in the world than ever before, while there are also more people who are overweight. Learn More
  7. SnoBaltimore #1

    SnoBaltimore #1


    A Guide to Baltimore Area Snoball Stands. Learn More
  8. Slice Harvester

    Slice Harvester: A Memoir in Pizza


    Over the course of two years, a twenty-something punk rocker eats a cheese slice from every pizzeria in New York City, gets sober, falls in love, and starts a blog that captures headlines around the world—he is the Slice Harvester, and this is his story. Learn More
  9. Skirt Steak

    Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen


    In this in-depth, behind-the-scenes tell-all about the lives of women chefs, journalist Charlotte Druckman walks the reader into the world behind the hot line. Learn More
  10. Sayonara, Mr. Fatty!

    Sayonara, Mr. Fatty!


    In this uplifting memoir, famous Japanese pop culture “King of the Geeks” Toshio Okada tells of the diet and lifestyle changes he made in his fight against obesity, and how his public perception dramatically improved as a result of his healthier appearance. Learn More
  11. Roadfood

    Roadfood: The Coast-to-Coast Guide to 800 of the Best Barbecue Joints, Lobster Shacks, Ice Cream Parlors, Highway Diners, and Much, Much More


    For road warriors and armchair epicures alike, the seventh edition of Roadfood is the key to finding some of the tastiest treasures in the United States. Learn More
  12. Remedy Quarterly #8

    Remedy Quarterly #8: Adventure


    Stories of Food, Recipes for Feeling Good. Learn More
  13. Rapper's Delight

    Rapper's Delight: The Hip Hop Cookbook


    Rapper’s Delight: The Hip Hop Cookbook features thirty recipes inspired by your favourite Hip Hop artists of today and yesteryear. Learn More
  14. Rant Or Lament

    Rant Or Lament: Cupcake Fairycake, Pattycake, Cupcake


    Cupcake is the name of a gastronomic virus that has taken our economy by storm. Nina hates cupcakes. Learn More
  15. Put A Egg On It #10

    Put A Egg On It #10


    Out of stock

    Tasty Zine! Learn More
  16. Pocket Pizza Journal

    Pocket Pizza Journal


    Keep track of all the pizza you eat with this easy, pocket-sized pizza analysis tool! It has room for your CSR (cheese-to-sauce ratio), crust-o-meter, and slice drawing. Learn More
  17. My Kitchen Year

    My Kitchen Year: 136 Recipes That Saved My Life


    In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. Learn More
  18. Menu Design in America

    Menu Design in America, 1850–1985


    À la carte! Appetite for art: over one hundred years of menu graphics. Learn More
  19. Medium Raw (trade paperback edition)

    Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook


    The long-awaited follow-up to Kitchen Confidential. Learn More
  20. Meal Deal with the Devil!!

    Meal Deal with the Devil!!


    Parodying children’s read along books and songs, this storybook and CD set combines detailed, full-color comics with rock music to tell twisted tales. Learn More
  21. Manifestos On The Future Of Food And Seed

    Manifestos On The Future Of Food And Seed


    Manifestos on the Future of Food and Seed is a short, pocket-sized collection that goes to the heart of our existence - what we eat and how we grow it. Learn More
  22. Lucky Peach #9

    Lucky Peach #9


    Out of stock

    A Quarterly Journal of Food And Writing. Learn More
  23. Lucky Peach #8

    Lucky Peach #8


    Out of stock

    Lucky Peach #8 is the Gender issue. Learn More
  24. Lucky Peach #7

    Lucky Peach #7


    The Travel Issue. Learn More
  25. Lucky Peach #6

    Lucky Peach #6


    Lucky Peach is a journal of food writing, published on a quarterly basis by McSweeney’s. It is a creation of David Chang, the James Beard Award–winning chef behind the Momofuku restaurants in New York, Momofuku cookbook cowriter Peter Meehan, and Zero Point Zero Production—producers of the Travel Channel’s Emmy Award–winning Anthony Bourdain: No Reservations. Learn More

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