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

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  1. 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
  2. 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
  3. Dishwasher



    One Man's Quest to Wash Dishes in All Fifty States Learn More
  4. 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
  5. Eating Animals

    Eating Animals


    Jonathan Safran Foer spent much of his teenage and college years oscillating between omnivore and vegetarian. Learn More
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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
  11. Fictitious Dishes

    Fictitious Dishes: An Album of Literature's Most Memorable Meals


    Fifty Iconic Culinary Scenes from Literary Classics Sure to Delight Readers, Foodies, and Photo-Junkies Alike Learn More
  12. Field Guide to Candy

    Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable


    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
  13. First Bite

    First Bite: How We Learn to Eat


    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? Learn More
  14. Food Lover's Guide To Portland

    Food Lover's Guide To Portland


    For residents and visitors alike, Food Lover’s Guide to Portland is a road map to finding the best of the best in America’s favorite do-it-yourself foodie mecca. Learn More
  15. Food Lovers' Guide To Baltimore

    Food Lovers' Guide to Baltimore: The Best Restaurants, Markets And Local Culinary Offerings


    The Best Restaurants, Markets and Local Culinary Offerings. Learn More
  16. Food Rules

    Food Rules: An Eater's Manual


    A pocket compendium of food wisdom-from the author of The Omnivore's Dilemma and In Defense of Food. Learn More
  17. Food Rules (hardcover, illustrated edition)

    Food Rules: An Eater's Manual (Illustrated)


    Michael Pollan and Maira Kalman come together to create an enhanced Food Rules for hardcover, now beautifully illustrated and with even more food wisdom. Learn More
  18. Food Trucks

    Food Trucks: Dispatches and Recipes from the Best Kitchens on Wheels


    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
  19. Food, Inc.: How Industrial Food Is Making Us Sicker, Fatter, and Poorer - And What You Can Do About It

    Food, Inc.: How Industrial Food Is Making Us Sicker, Fatter, and Poorer - And What You Can Do About It


    A whole new kind of movie tie-in — the first in a series — goes behind the scenes and deeper into the issues and ideas raised by a provocative documentary on the contemporary way of eating. Learn More
  20. Gristle

    Gristle: From Factory Farms to Food Safety (Thinking Twice About the Meat We Eat)


    For omnivores and vegans alike, a hard-hitting and eye-opening guide to the meat you eat, by the world’s most famous vegan. Learn More
  21. Heat

    Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany


    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
  22. Hungry Planet

    Hungry Planet: What the World Eats


    On the banks of Mali's Niger River, Soumana Natomo and his family gather for a communal dinner of millet porridge with tamarind juice. Learn More
  23. In Defense Of Food

    In Defense Of Food: An Eater's Manifesto


    What to eat, what not to eat, and how to think about health: a manifesto for our times. Learn More
  24. It's Only Slow Food Until You Try to Eat It (paperback)

    It's Only Slow Food Until You Try to Eat It: Misadventures of a Suburban Hunter-Gatherer


    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
  25. Kitchen Confidential

    Kitchen Confidential: Adventures in the Culinary Underbelly


    Bourdain takes you deep inside and far behind the scenes and into the kitchens of restaurants. Learn More

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