In The Book of Eating, longtime New York magazine restaurant critic Adam Platt offers a hilarious and delicious peek behind the scenes of a storied career.
Editor Charlotte Druckman enlists the aid of a talented brigade to articulate the state of the food world from a female perspective.
If I were able to offer only one book to someone who cares to know about wine, it would be Jane Lopes’ VIGNETTE.
If every picture tells a story, it’s also true of every recipe.
With his typical crisp writing and eye for an offbeat factoid, Mark Kurlansky traces the science, history and mythology of milk.
Stay on top of new releases: Sign up for our newsletter to receive reading recommendations in your favorite genres.
