Buttermilk Graffiti

Buttermilk Graffiti

American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food?

Cork Dork

Cork Dork

Professional journalist and amateur drinker Bianca Bosker didn’t know much about wine—until she discovered an alternate universe where taste reigns supreme, a world of elite sommeliers who dedicate their lives to the pursuit of flavor.

How to Cook a Moose

How to Cook a Moose

Inspired by her bold move to Maine and New Hampshire, as well as the slow-food movement that has re-energized sustainable farming, NYT bestselling author Kate Christensen turns her blockbuster talent to telling the story of the hardship and happiness that has sustained her adopted home through thick and thin, as demonstrated through the staple foods of the region.

Sweetbitter

Sweetbitter

A thrilling novel of the senses and a coming-of-age tale, following a small-town girl into the electrifying world of New York City and the education of a lifetime at one of the most exclusive restaurants in Manhattan.

32 Yolks

32 Yolks

Hailed by Anthony Bourdain as “heartbreaking, horrifying, poignant, and inspiring,” *32 Yolks *is the brave and affecting coming-of-age story about the making of a French chef, from the culinary icon behind the renowned New York City restaurant Le Bernardin.