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Steal the Menu, A Culinary Memoir of Forty Years in Food by Raymond Sokolov

On May 10, 2013, in Biographies & Memoirs, Book Reviews, Cooking, Food & Wine, Nonfiction, by Editor

Four decades of memories from a gastronome who witnessed the food revolution from the (well-provisioned) trenches—a delicious tour through contemporary food history. Steal the Menu is, above all, an entertaining and engaging account of a tumultuous period of globalizing food ideas and frontier-crossing ingredients that produced the unprecedentedly rich and diverse way of eating we enjoy today.

The Lee Bros. Charleston Kitchen, A Cookbook Full of Foraged and Forgotten Foods by Matt Lee and Ted Lee

On April 19, 2013, in Book Reviews, Cooking, Food & Wine, Nonfiction, by Editor

Through 100 recipes, 75 full-color photographs, and numerous personal stories, The Lee Bros. Charleston Kitchen gives readers the most intimate portrayal yet of the cuisine of this exciting Southern city, one that will resonate with food lovers wherever they live. And for visitors to Charleston, indispensible walking and driving tours related to recipes in the book bring this food town to life like never before.

Cooked: A Natural History of Transformation by Michael Pollan

On April 16, 2013, in Book Reviews, Cooking, Food & Wine, Nonfiction, by Editor

In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink.

Russ & Daughters: Reflections and Recipes from the House That Herring Built by Mark Russ Federman

On March 1, 2013, in Book Reviews, Cooking, Food & Wine, by Editor

Filled with delightful anecdotes about how a ferociously hardworking family turned a passion for selling perfectly smoked and pickled fish into an institution with a devoted national clientele, Mark Russ Federman’s reminiscences combine a heartwarming and triumphant immigrant saga with a panoramic history of twentieth-century New York, a meditation on the creation and selling of gourmet food by a family that has mastered this art, and an enchanting behind-the-scenes look at four generations of people who are just a little bit crazy on the subject of fish.

The Secret Financial Life of Food: From Commodities Markets to Supermarkets by Kara Newman

On January 31, 2013, in Book Reviews, Business & Investing, Cooking, Food & Wine, Nonfiction, by Editor

The Secret Financial Life of Food reveals the economic pathways that connect food to consumer, unlocking the mysteries behind culinary trends, grocery pricing, and restaurant dining. Newman travels back to the markets of ancient Rome and medieval Europe, where vendors first distinguished between “spot sales” and “sales for delivery.”

The Inspired Vegan: Seasonal Ingredients, Creative Recipes, Mouthwatering Menus by Bryant Terry

On January 2, 2013, in Book Reviews, Cooking, Food & Wine, Nonfiction, by Editor

From the author of Vegan Soul Kitchen: ingredients that inspire, unique recipes, and menus for everyday feasts. Marking his 10-year anniversary working to create a healthy, just, and sustainable food system, Bryant Terry offers more than just a collection of recipes. In the spirit of jazz jam sessions and hip hop ciphers, The Inspired Vegan presents a collage of food, storytelling, music, and art.

The Book of Gin: A Spirited World History from Alchemists’ Stills and Colonial Outposts to Gin Palaces, Bathtub Gin, and Artisanal Cocktails by Richard Barnett

On December 12, 2012, in Book Reviews, Cooking, Food & Wine, Historical Novel, Nonfiction, by Editor

In The Book of Gin, Richard Barnett traces the life of this beguiling spirit, once believed to cause a “new kind of drunkenness.” In the eighteenth century, gin-craze debauchery (and class conflict) inspired Hogarth’s satirical masterpieces “Gin Lane” and “Beer Street.” Wide-ranging, impeccably researched, and packed with illuminating stories, The Book of Gin is lively and fascinating, an indispensible history of a complex and notorious drink.

Inventing Wine: A New History of One of the World’s Most Ancient Pleasures by Paul Lukacs

On December 7, 2012, in Book Reviews, Cooking, Food & Wine, History, Nonfiction, by Editor

By charting the changes in both wine’s appreciation and its production, Lukacs offers a fascinating new way to look at the present as well as the past. The story of how wine, as enjoyed by millions of people today, came to be.

It’s Not You, It’s Brie: Unwrapping America’s Unique Culture of Cheese by Kirstin Jackson

On November 29, 2012, in Book Reviews, Cooking, Food & Wine, Nonfiction, Social Studies, by Editor

There’s more to American cheese than tangerine orange or white bricks. In It’s Not You, It’s Brie, cheese expert Kirstin Jackson tells the whole cheese story. Through fifty American cheese profiles, she takes us “backstage” into underground caves, into funky scents and traditions that link today’s cheese makers to American history.

Thanksgiving: How to Cook It Well by Sam Sifton

On November 18, 2012, in Book Reviews, Cooking, Food & Wine, Home & Garden, Nonfiction, by Editor

From one of America’s finest food writers, the former restaurant critic for The New York Times, comes a definitive, timeless guide to Thanksgiving dinner—preparing it, surviving it, and pulling it off in style. With simple, fool-proof recipes for classic Thanksgiving staples, as well as new takes on old standbys, this book will show you that the fourth Thursday of November does not have to be a day of kitchen stress and family drama, of dry stuffing and sad, cratered pies.