FOOD LIT
Chef bios, food histories, culinary theories, reviews, and general food writing and literature.
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Best Food Writing 2012
$16.00Our fascination with what we eat, its provenance, and its preparation just keeps growing—and food writing has continued to explode. Learn More -
Blood, Bones And Butter: The Inadvertent Education of a Reluctant Chef
$16.00Before 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 -
Buffalo Cake and Indian Pudding
$12.00Travelling 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 -
Building a Meal: From Molecular Gastronomy to Culinary Constructivism
$14.95An internationally renowned chemist, popular television personality, and bestselling author, Hervé This heads the first laboratory devoted to molecular gastronomy—the scientific exploration of cooking and eating. Learn More -
Candyfreak: A Journey Through The Chocolate Underbelly Of America
$13.00Driven 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 -
Cereal: Snap, Crackle, Pop Culture
$14.95Forty-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 -
Cheesemonger: A Life on the Wedge
$17.95Witty 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 -
Chocolate Wars: The 150-Year Rivalry Between the World's Greatest Chocolate Makers
$15.99The 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 -
Consider the Fork: A History of How We Cook and Eat
$26.99Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious—or at least edible. Learn More -
Cook Food: A Manualfesto for Easy, Healthy, Local Eating
$10.00More 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
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