In Mycophilia, accomplished food writer and cookbook author Eugenia Bone examines the role of fungi as exotic delicacy, curative, poison, and hallucinogen, and ultimately discovers that a greater understanding of fungi is key to facing many challenges of the 21st century.
Heartburn, a sidesplitting tale about the breakup of the perfect marriage, is a sinfully delicious novel, as soul-satisfying as mashed potatoes and as airy as a perfect soufflé.
Blood, Bones and Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years.
In her own words, My Life In France is the captivating story of Julia Child’s years in France, where she fell in love with French food and found ‘her true calling.’
How to Pick a Peach helps the cook sort through the produce in the market by illuminating the issues surrounding it, revealing intriguing facts about vegetables and fruits in individual profiles about them, and providing instructions on how to choose, store, and prepare these items.
In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know and dives into the hidden history of food.
Renewing America’s Food Traditions gives us a great food adventure to embark on—really no less than discovering ourselves through foods that we didn’t even know were, in some way, ours.