Paul Freedman profiles 10 restaurants in the United States and explains how each reveals a broader story of ethnicity and class, from the first American restaurant to the progenitor of modern Californian farm-to-table cuisine.
The author of 97 Orchard and her culinary historian husband present an in-depth exploration into the Depression-era food crisis and how it indelibly shaped American attitudes about utilitarian cuisine, government-sponsored charities and processed food. 25,000 first printing.
Traces the history of many people's favorite edibles, from the creation of the first cupcake to the invention of the sandwich, describing the origins of and methods used to make one hundred different dishes.
The London restaurateur and best-selling author of Plenty offers a tribute to the vibrant cuisine of Jerusalem that explores its cross-cultural influences and includes such options as Charred Baby Okra with Tomato and Preserved Lemon, Clementine and Almond Cake, and Braised Lamb Meatballs with Sour Cherries.
An introduction to the basics of Korean cooking in graphic novel form, includes 64 recipes, ingredient profiles, and more, presented through light-hearted comics.
A respected science writer explores the world's meat cultures and traditions to share insights into why a craving for animal protein evolved in humans and why vegetarian lifestyles are so difficult to maintain in spite of health warnings. 20,000 first printing.
The host of the PBS show Pati's Mexican Table serves up recipes for both traditional dishes as well as ones with her own spin that show the evolution of Mexican food north and south of the border and will bring everyone together to share food and stories.
Fans of the Emmy Award-winning show can get the ultimate Bob's Burgers experience at home with 75 recipes straight from the show that are actually edible "Burgers of the Day," including "Sweaty Palms Burger (comes with Hearts of Palm)," "Bleu is the Warmest Cheese Burger," and "Bruschetta-Bout-It Burger."
The frontman of hip-hop stars The Roots and bandleader for Jimmy Fallon's The Tonight Show draws on conversations with 10 cutting-edge chefs, including Ludo Lefebvre, Dominique Crenn and Nathan Myrfvold, to offer inspirational insights into their creative culinary processes.