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
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
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
What puts the crunch in buttercrunch toffee? How do you cook the perfect raspberry chocolate truffle? What's the secret to making lollipops and lemon drops?
Discover these answers and more in Field Guide to Candy, a handy pocket reference to more than 100 recipes, complete with serving suggestions and fascinating historical trivia (in the 1940s, gumdrop cakes were among the most popular desserts in America). Learn More
We do not come into the world with an innate sense of taste and nutrition; as omnivores, we have to learn how and what to eat, how sweet is too sweet, and what food will give us the most energy for the coming day. But how does this education happen? What are the origins of taste?
With food-truck fever sweeping the nation, intrepid journalist Heather Shouse launched a coast-to-coast exploration of street food. In Food Trucks, she gives readers a page-by-page compass for finding the best movable feasts in America. Learn More
Bill Buford - author of the highly acclaimed Among the Thugs - had long thought of himself as a reasonably comfortable cook when in 2002 he finally decided to answer a question that had nagged him every time he prepared a meal: What kind of cook could he be if he worked in a professional kitchen? Learn More
A longtime contributor to Field and Stream, Bill Heavey knew more than a little about hunting and fishing when he embarked on an ambitious project a few years ago to see how far he could get “eating wild.” Learn More