For Foodies

    • Blood, Bones & Butter
      Gabrielle Hamilton

      Before Hamilton opened her acclaimed restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. This memoir follows an unconventional journey through the many kitchens she’s inhabited through the years. It’s told with honesty, grit, humor, and passion -- all with wit and lots of food.

    • Buttermilk Graffiti
      Edward Lee

      A chef, restaurateur and author describes the two years he spent traveling the United States learning about the different cultures, traditions, memories and innovations that keep adding to, reshaping and helping to evolve what makes up American cuisine.

    • Cook Like a Pro
      Ina Garten

      Everyone’s favorite Hamptons hostess is back with a book full of useful techniques that will leave guests astounded by your culinary know-how. Ina shares some of her most irresistible recipes and very best "pro tips," not just for cooking but also for hosting. Beginner and advanced cooks alike will love the secrets she shares.

    • The Flavor Matrix
      James Briscione

      A groundbreaking ingredient-pairing guide shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients, from IBM’s Watson supercomputer, into easy-to-use infographics, and presents mind-blowing recipes that he's created with them.

    • The Food Explorer
      Daniel Stone

      Documents the adventures and legacy of 19th-century botanist and food explorer David Fairchild to reveal the stories of how diverse crops ranging from avocadoes and mangoes to seedless grapes and pomegranates were introduced to America from faraway cultures.

    • Hippie Food
      Jonathan Kauffman

      A narrative history of the alternative-foods movement of the past half century explores the diverse fringe trends, charismatic personalities and counterculture elements that have rendered quotidian wholefoods, from whole grain bread and tofu to yogurt and brown rice, part of the mainstream American diet.

    • Milk
      Mark Kurlansky

      Profoundly intertwined with human civilization, milk has a compelling and a surprisingly global story to tell. Tracing the liquid's diverse history from antiquity to the present, Kurlansky details its curious and crucial role in cultural evolution, religion, nutrition, politics, and economics.

    • The Monk of Mokha
      Dave Eggers

      Traces the story of Mokhtar Alkhanshali, a Yemeni-American in San Francisco, and his dream of resurrecting the ancient art of cultivating, roasting, and importing Yemeni coffee, an endeavor that is challenged by the brutal realities of Yemen's 2015 civil war.

    • My American Dream
      Linda Bastianich

      The host of "Lidia's Kitchen" shares a memoir that traces her impoverished but loving upbringing under Tito's communist regime in Yugoslavia, her years as a refugee while trying to enter the United States, and her early start as a restaurant worker.

    • My Mother's Kitchen
      Peter Gethers

      Peter Gethers wants to give his 93-year-old mother a final gift: a spectacular feast featuring all her favorite dishes. Problem is, he doesn’t know how cook most of them, so he embarks upon a culinary journey to bring his mother’s friends and loved ones to the table one last time.

    • Notes Fom a Young Black Chef
      Kwame Onwuachi

      The Top Chef star traces his culinary coming-of-age in both the Bronx and Nigeria, discussing his eclectic training in acclaimed restaurants while sharing insights into the racial barriers that have challenged his career in this inspiring memoir. Plus he shares a representative recipe with each chapter.

    • Save Me the Plums
      Ruth Reichl

      Reichl chronicles her groundbreaking tenure as editor-in-chief of Gourmet magazine and her work with legendary epicureans to transform how America thinks about food. Complete with recipes, this is the journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams--even when she ends up where she never expected to be.

    • The Seven Culinary Wonders of the World
      Jenny Linford

      A global culinary history told through the stories of seven essential ingredients found in cuisines all over the world: honey, salt, chile, pork, rice, cacao, and tomato. Each of these foundational ingredients has played a long and valuable role in human foodways and culture, and each has its own fascinating history.

    • Tasting the Past
      Kevin Begos

      A journalist, after a chance encounter with an obscure vintage made near Jerusalem, embarks on a journey around the world to discover the multicultural roots of wine and encounters a colorful cast of characters along the way.

    • Where the Wild Coffee Grows
      Jeff Koehler

      Coffee is one of the largest and most valuable commodities in the world. This is the story of its origins, its history, and the threat to its future.