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

Items 76 to 100 of 110 total

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  1. Ferran

    Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food


    The first-ever biography of Ferran Adrià, the chef behind Spain's renowned El Bulli restaurant, by one of the world's foremost food authorities. Learn More
  2. Fast Food Nation

    Fast Food Nation: The Dark Side Of The All-American Meal


    Fast food has hastened the malling of our landscape, widened the chasm between rich and poor, fueled an epidemic of obesity, and propelled American cultural imperialism abroad. Learn More
  3. Exciting Food for Southern Types

    Exciting Food for Southern Types


    Pellegrino Artusi is the original icon of Italian cookery, whose legendary 1891 book Science in the Kitchen and the Art of Eating Well defined its national cuisine and is still a bestseller today. Learn More
  4. Everything I Want to Do Is Illegal

    Everything I Want to Do Is Illegal: War Stories from the Local Food Front


    Drawing upon 40 years’ experience as an ecological farmer and marketer, Joel Salatin explains with humor and passion why Americans do not have the freedom to choose the food they purchase and eat. Learn More
  5. Edible Secrets

    Edible Secrets: A Food Tour of Classified US History


    What do top-secret CIA assassination plots, Black Panther arrests, and Reaganomics have in common? Food, of course! Learn More
  6. Eating Animals

    Eating Animals


    Jonathan Safran Foer spent much of his teenage and college years oscillating between omnivore and vegetarian. Learn More
  7. Done.

    Done.: A Cook's Guide to Knowing When Food Is Perfectly Cooked


    Done. answers the age-old question that stumps all cooks: "Is it ready yet?" Learn More
  8. Dishwasher



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

    Dearie: The Remarkable Life of Julia Child


    It’s rare for someone to emerge in America who can change our attitudes, our beliefs, and our very culture. It’s even rarer when that someone is a middle-aged, six-foot three-inch woman whose first exposure to an unsuspecting public is cooking an omelet on a hot plate on a local TV station. And yet, that’s exactly what Julia Child did. The warble-voiced doyenne of television cookery became an iconic cult figure and joyous rule-breaker as she touched off the food revolution that has gripped America for more than fifty years. Learn More
  10. Culinary Reactions

    Culinary Reactions: The Everyday Chemistry of Cooking


    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
  11. Crop Stories #3

    Crop Stories #3


    Presented by the Athens Farmers Market. Learn More
  12. 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
  13. 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
  14. 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
  15. 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
  16. 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
  17. 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
  18. 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
  19. 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
  20. 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
  21. 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
  22. 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
  23. 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
  24. 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
  25. Best Food Writing 2015

    Best Food Writing 2015


    Anthony Bourdain, John T. Edge, Jonathan Gold, Francis Lam, Ruth Reichl, Calvin Trillin, Alice Waters. These are just some of the celebrated writers and foodies whose work has appeared in Best Food Writing over the past fifteen years. Learn More

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