Food & Wine

Changing the way we think about food forever, an eye-opening exposé shows how the Department of Defense Combat Feeding Directorate plans, funds and spreads the food science that enables it to produce cheap, imperishable rations, examining the U.S. military's influence on the American food industry.

Collects over 100 flavorful recipes for each meal of the day using yogurt as an ingredient, including tomato, avocado, and cucumber salad, challah French toast, creamy beef curry, and goat cheese cheesecake. Photography by Ellen Silverman.

The book presents research for expectant mothers with a clear guide on what to eat during their pregnancies in order to have a positive impact on their child's brain development and behavior as well as their own health.

Bursting with flavor, this Peruvian cookbook features 500 traditional recipes from an acclaimed Peruvian chef. Gastón Acurio introduces home cooks to the full range of Peru's vibrant cuisine, from popular classics like quinoa and ceviche to lesser-known dishes.

A collection of profiles of 25 chefs, farmers, and artisans in Nebraska, Iowa, and South Dakota, featuring more than 50 seasonal recipes.

The founder of Restaurant Nora, the first certified organic restaurant in the United States, explains how she became a natural foods pioneer who made it her mission to bring organic foods to the American table.

The author of Tomatoland offers an eye-opening investigation of the commercial pork industry and an inspiring alternative to the way pigs are raised and consumed in America.

Bourbon Empire traces the history of America's most iconic spirit from frontier rebellion to Gilded Age corruption to Madison Avenue.

Recounting his move to Vietnam, a journalist takes travelers along for the ride as he searches for authentic Vietnamese food, which leads him all over the country and introduces him to a remarkable populace, including his wife.

Top Chef finalist Bryan Voltaggio shares distinctive adaptations of classic American comfort foods.

The award-winning chef presents over one hundred twenty recipes he likes to prepare at home, incorporating Ethiopian, Swedish, Caribbean, Italian, and Southern soul food cuisines.

Humor writer Brian Abrams offers a vice-by-vice chronicle — illustrated by John Mathias — of how presidents liked to party.