Consider the Fork: A History of How We Cook and Eat by Bee Wilson

On November 17, 2012, in Book Reviews, Cooking, Food & Wine, History, Nonfiction, by Editor

Blending history, science, and anthropology, Wilson reveals how our culinary tools and tricks came to be, and how their influence has shaped modern food culture. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor.

United States of Pie: Regional Favorites from East to West and North to South by Adrienne Kane

On July 5, 2012, in Book Reviews, Cooking, Food & Wine, Nonfiction, by Editor

With helpful sidebars on baking tips and techniques ranging from the best thickeners for fruit pies to why home bakers should embrace corn syrup, a chapter dedicated to how to make the perfect pie crust, and charming, insightful essays on pie-making traditions around the country, the United States of Pie is more than just a cookbook; it’s a must-have baking resource for novice and expert pie makers alike.

Lobster: A Global History by Elisabeth Townsend

On August 18, 2011, in Book Reviews, Cooking, Food & Wine, History, Nonfiction, by Editor

Part of the Edible Series, Lobster: A Global History explores the use and consumption of the lobster from poor man’s staple to cultural icon. From coastal fishing in the Middle Ages to the Industrial Revolution and modern times, Townsend describes the social history of the consumption of lobsters around the world. As well, the book includes beautiful images of rarely seen lobsters and both old and contemporary lobster recipes.