The Man Who Ate Too Much: The Life of James Beard
The definitive biography of America’s best-known and least-understood food personality, and the modern culinary landscape he shaped.
Finding Freedom
From Erin French, owner of the critically acclaimed The Lost Kitchen, a TIME world dining destination, a life-affirming memoir about survival, renewal, and finding a community to lift her up
Notes from a Young Black Chef
By the time he was twenty-seven years old, Kwame Onwuachi had opened—and closed—one of the most talked-about restaurants in America.
The Last Lobster
Maine lobstermen have happened upon a bonanza along their rugged, picturesque coast. For the past five years, the lobster population along the coast of Maine has boomed…
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?
Truffle Boy
Truffle Boy is a thrilling coming-of-age story and the incredible but true tale of a country kid who grows up to become a force in the world of fine dining.
Sourdough
Lois Clary is a software engineer at General Dexterity, a San Francisco robotics company with world-changing ambitions.
Whiskey Distilled
In the populist tradition of Andrea Immer, New York City’s first female whiskey sommelier translates today’s hottest spirit for a new generation of imbibers
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
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
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
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.