Food Writing

Man with a Pan: Culinary Adventures of Fathers Who Cook for Their Families

A Man with a Pan tells the tales of today’s most masculine culinary celebrities as they’ve never before been seen; a maison and en famille.

Shannon Bennett’s New York: A Personal Guide to the City’s Best

As New Yorkers, rarely feels the need to thumb through a city guide—we’re pretty sure we’ve got it licked.

No Reservations

With No Reservations, itinerant-foodie-extraordinaire and charmingly churlish cultural commentator Anthony Bourdain serves up a surprisingly intimate journal of his culinary travels around the world.

Culinary Careers: How to Get Your Dream Job in Food with Advice from Top Culinary Professionals

With Culinary Careers, Rick Smilow and Anne McBride have put together a comprehensive—as in industry-engulfing—resource for anyone interested in a culinary profession.

On the Line

On the Line is a colorful and entertaining in-depth look at almost everything about New York institution Le Bernardin.

Bacchus & Me : Adventures in the Wine Cellar

Jay McInerney's wine column for Conde Nast House & Garden is widely read for his acerbic wit, irreverent tone, and bountiful hilarious anecdotes.

Amazing World of Rice : with 150 Recipes for Pilafs, Paellas, Puddings, and More

Bon Appétit monthly columnist and award-winning cookbook author Marie Simmons offers a complete reference work and cookbook on rice, the world’s most popular staple.

The Whole World Loves Chicken Soup

Gathered during years of travel and conversations with cooks, the recipes reflect intriguing differences and similarities in chicken soups the world over.

Hors d'Oeuvres

Gillian Duffy, culinary editor for New York magazine, presents an array of hors d'oeuvres, as delicious as they are attractive, to take us through the year.

On Food and Cooking : The Science and Lore of the Kitchen

Generously spiced with historical and literary anecdotes, this undisputed classic of great gastronomic writing discusses all the major food categories and has become established as the work that combi

Becoming a Chef, Revised Edition

With more and more chefs achieving celebrity status, interest in the exciting world of today’s leading chefs is higher than ever.

If You Can Stand the Heat : Tales from Chefs & Restaurateurs

Whether you are seriously considering making a career out of your passion for the kitchen or you're an armchair foodie, If You Can Stand the Heat is essential reading.

Kitchen Confidential: Adventures in the Culinary Underbelly

CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about th

Essential Mediterranean : How Regional Cooks Transform Key Ingredients into the World's Favorite Cuisines

2004 James Beard Award Nominee for International; Nancy Harmon Jenkins writes about the 25 years she's spent living, cooking, marketing, gardening, and happily eating her way through the Mediterranean

Chicken : From Maryland to Kiev

Here internationally renowned food writer Clare Ferguson turns her attention to the world's most popular ingredient: chicken.

A Goose in Toulouse and Other Culinary Adventures in France

In France, you are what you eat, and no one knows this better than Mort Rosenblum.

Taste + Color

Maria Villegas reveals the last secret of professional food writers and photographers: the direct link between sensation and presentation.

Between Bites: Memoirs of a Hungry Hedonist

James Villas stumbled into his forty year long career while escaping from the rain.

Pure Ketchup: A History of America's National Condiment

For topping French Fries or cottage cheese, K rations or school lunches, ketchup has long been an American favorite.

Consider the Eel

Outside of sushi houses and the rare four-star restaurant, most Americans would never think to eat eel, but throughout Europe and Asia you can find it grilled, smoked, stewed, jellied, skewered, fried

Tasting Pleasure: Confessions of a Wine Lover

Writing with Julia Child's authority, Elizabeth David's intelligence, and M.F.K.

The Apprentice : My Life in the Kitchen

2004 James Beard Award Nominee for Writing & Reference; 2004 IACP Award Nominee for Literary/Food Writing Category; In this frank and witty memoir, world-renowned chef Jacques Pépin tells how he rose

Food Politics : How the Food Industry Influences Nutrition and Health

2003 James Beard Award Winner - Literary Category; When it comes to the mass production and consumption of food, strategic decisions are driven by economics--not science, not common sense, and certain

Monsoon Diary : Reveries and Recipes from India

2004 James Beard Award Nominee for Writing & Reference; In the tradition of M.F.K.

Slice of Life : A Collection of the Best and the Tastiest Modern Food Writing

A Slice of Life is a collection of contemporary food writing that readers can really sink their teeth into: one that examines the ineluctable link between nourishment, literature, and society.

Gluttony: More is More

Yes, you CAN eat gold and Nan Lyons writes delightful of those who have. So join the celebration and invite a friend.

Salt : A World History

New in paper. Homer called salt divine. Plato described it as especially dear to the gods.

Cooking for Kings : The Life of Antonin Carême, the First Celebrity Chef

A unique feast of biography and Regency cookbook, Cooking for Kings takes readers on a chef's tour of the pleasure-palaces of Britain and Europe in the ultimate age of culinary indulgence.

Art of Eating, 50th Anniversary Edition

This beautifully produced commemorative edition of M. F. K. Fisher’s The Art of Eating celebrates the 50th anniversary of its original publication.

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