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How the Hot Dog Found Its Bun: Accidental Discoveries and Unexpected Inspirations That Shape What We Eat and Drink by Josh Chetwynd

On April 29, 2012, in Book Reviews, Cooking, Food & Wine, Nonfiction, by Editor

A smorgasbord of vignettes and tidbits about the quirky—and sometimes downright odd—origins of various kitchen inventions, products, and foodstuff, How the Hot Dog Found Its Bun includes seventy-five short essays that will dispel popular myths and draw lines between food facts and food fiction. Charming text combined with simple line illustrations makes this an attractive gift book and go-to source book for all food and trivia buffs.

Taco USA: How Mexican Food Conquered America by Gustavo Arellano

On April 19, 2012, in Book Reviews, Cooking, Food & Wine, History, Nonfiction, Social Studies, by Editor

Now, Taco USA addresses the all-important questions: What exactly constitutes “Mexican” food in the United States? How did it get here? What’s “authentic” and what’s “Taco Bell,” and does it matter? What’s so cosmic about a burrito? And why do Americans love Mexican food so darn much?

The Sweet Life in Paris: Delicious Adventures in the World’s Most Glorious – and Perplexing – City by David Lebovitz

On April 17, 2012, in Book Reviews, Cooking, Food & Wine, Nonfiction, Travel, by Editor

Like so many others, David Lebovitz dreamed about living in Paris ever since he first visited the city in the 1980s. Finally, after a nearly two-decade career as a pastry chef and cookbook author, he moved to Paris to start a new life. Having crammed all his worldly belongings into three suitcases, he arrived, hopes high, at his new apartment in the lively Bastille neighborhood.

Cheese and Culture: A History of Cheese and its Place in Western Civilization by Paul Kindstedt

On April 15, 2012, in Book Reviews, Cooking, Food & Wine, History, Nonfiction, by Editor

Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist.

Bread Alone: Bold Fresh Loaves from Your Own Hands by Daniel Leader and Judith Blahnik

On April 11, 2012, in Baking Literature, Book Reviews, Cooking, Food & Wine, Greenfield Sourdough, Nonfiction, Sourdough Basics, by Editor

Unlike any other bread book, Bread Alone will provide you with a comprehensive guide to creating—at home—the country-style breads that have consistently captured the imagination and the taste buds of the world.

Maple Walnut Oat Sourdough Bread

On March 25, 2012, in Greenfield Sourdough, Sourdough Recipes, by Editor

I found the original recipe in the King Arthur flyer and modified it. The King Arthur recipe made a sweet (non-sourdough) bread, and it called for a lot of maple sugar, which doesn’t comply with my sourdough philosophy. My recipe results in a large, dark-colored loaf with a pleasingly nutty taste. After all, it includes a cup of chopped walnuts.

Charlotte Au Chocolat: Memories of a Restaurant Girlhood by Charlotte Silver

On March 5, 2012, in Biographies & Memoirs, Book Reviews, Business & Investing, Cooking, Food & Wine, Nonfiction, by Editor

Infectious, charming, and at times wistful, Charlotte au Chocolat is a celebration of the magic of a beautiful presentation and the virtues of good manners, as well as a loving tribute to the author’s mother-a woman who always showed her best face to the world.

The American Way of Eating: Undercover at Walmart, Applebee’s, Farm Fields and the Dinner Table by Tracie McMillan

On February 17, 2012, in Book Reviews, Cooking, Food & Wine, Health, Mind & Body, Social Studies, by Editor

From the fields of California, a Walmart produce aisle outside of Detroit, and the kitchen of a New York City Applebee’s, McMillan takes us into the heart of America’s meals. With startling intimacy she portrays the lives and food of Mexican garlic crews, Midwestern produce managers, and Caribbean line cooks, while also chronicling her own attempts to live and eat on meager wages.

The Cultural Revolution Cookbook – A Taste Of Humanity by Sasha Gong And Scott D. Seligman

On January 23, 2012, in Book Reviews, Cooking, Food & Wine, Military, Nonfiction, by Editor

A collection of delectable, healthy, and easy-to-make Chinese recipes from the villages interspersed with a personal narrative and bits of historical context, this cookbook contains authentic Chinese dishes ranging from honey-braised duck to stir-fried rice made from ingredients found at local grocery stores. Chinese history buffs and foodies alike will enjoy discovering the integral connection between Chinese culture and food.

Girl Hunter: Revolutionizing the Way We Eat, One Hunt at a Time by Georgia Pellegrini

On December 26, 2011, in Book Reviews, Cooking, Food & Wine, Health, Mind & Body, Nonfiction, Social Studies, by Editor

What happens when a classically-trained New York chef and fearless omnivore heads out of the city and into the wild to track down the ingredients for her meals? After abandoning Wall Street to embrace her lifelong love of cooking, Georgia Pellegrini comes face to face with her first kill.