Kitchens of the Great Midwest

29 February 2020 | By J. Ryan Stradal | Filed in: food writing.

When Lars Thorvald s wife, Cynthia, falls in love with wine and a dashing sommelier he s left to raise their baby, Eva, on his own He s determined to pass on his love of food to his daughter starting with pur ed pork shoulder As Eva grows, she finds her solace and salvation in the flavors of

Notes from a Young Black Chef

29 February 2020 | By Kwame Onwuachi | Filed in: food writing.

By the time he was twenty seven, Kwame Onwuachi had competed on Top Chef, cooked at the White House, and opened and closed one of the most talked about restaurants in America In this inspiring memoir, he shares the remarkable story of his culinary coming of age Growing up in the Bronx and Nigeria

Burn the Place: A Memoir

29 February 2020 | By Iliana Regan | Filed in: food writing.

A singular, powerfully expressive debut memoir that traces one chef s struggle to find her place and what happens once she does Burn the Place is a galvanizing memoir that chronicles Iliana Regan s journey from foraging on the family farm to running her Michelin starred restaurant, Elizabeth Her

Dinner with Edward: A Story of an Unexpected Friendship

29 February 2020 | By Isabel Vincent | Filed in: food writing.

When Isabel meets Edward, both are at a crossroads he wants to follow his late wife to the grave, and she is ready to give up on love Thinking she is merely helping Edward s daughter who lives far away and has asked her to check in on her nonagenarian dad in New York Isabel has no idea that the

The Way We Eat Now

29 February 2020 | By Bee Wilson | Filed in: food writing.

At no point in history have edible items been so easy to obtain Humans have always gone out and gathered food, but never before has it been so simple for us to gather anything we want, whenever and wherever we want it, from sachets of squid ink to strawberries in winter Why does it no longer

Kitchen Yarns: Notes on Life, Love, and Food

29 February 2020 | By Ann Hood | Filed in: food writing.

From her Italian American childhood, through raising and feeding a growing family and cooking with her new husband, food writer Michael Ruhlman, Ann Hood has long appreciated the power of good food In Kitchen Yarns, pairing her signature humor and tenderness with simple, comforting recipes, Hood

L'Appart: The Delights and Disasters of Making My Paris Home

29 February 2020 | By David Lebovitz | Filed in: food writing.

Bestselling author and world renowned chef David Lebovitz continues to mine the rich subject of his evolving ex Pat life in Paris, using his perplexing experiences in apartment renovation as a launching point for stories about French culture, food, and what it means to revamp one s life Includes

First Bite: How We Learn to Eat

29 February 2020 | By Bee Wilson | Filed in: food writing.

We are not born knowing what to eat as omnivores it is something we each have to figure out for ourselves From childhood onward, we learn how big a portion is and how sweet is too sweet We learn to enjoy green vegetables or not But how does this education happen What are the origins of

Un chemin de tables

29 February 2020 | By Maylis de Kerangal | Filed in: food writing.

Brasserie parisienne, restaurant toil , auberge gourmande, bistrot gastronomique, taverne mondialis e, cantine branch e, Mauro, jeune cuisinier autodidacte, traverse Paris v lo, de place en place, de table en table Un parcours dans les coulisses d un monde m connu, sond la fois comme

What She Ate: Six Remarkable Women and the Food That Tells Their Stories

29 February 2020 | By Laura Shapiro | Filed in: food writing.

A beloved culinary historian s short takes on six famous women through the lens of food and cooking what they ate and how their attitudes toward food offer surprising new insights into their lives Everyone eats, and food touches on every aspect of our lives social and cultural, personal and

The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World

29 February 2020 | By Amanda Little | Filed in: food writing.

In the fascinating story of the sustainable food revolution, an environmental journalist and professor asks the question Is the future of food looking bleak or better than ever In The Fate of Food, Amanda Little takes us on a tour of the future The journey is scary, exciting, and, ultimately,