{"title":"Food Writing","description":"\u003cp\u003eBrowse our Food Writing collection. Hot Sale.\u003c\/p\u003e","products":[{"product_id":"warming-up-julia-child-the-remarkable-figures-who-shaped-a-legend-helen-lefkowitz-horowitz","title":"Warming Up Julia Child: The Remarkable Figures Who Shaped a Legend (Helen Lefkowitz Horowitz)","description":"\u003cp\u003e\u003cspan\u003eJulia Child's monumental \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eMastering the Art of French Cooking\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e and iconic television show \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe French Chef\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003erequired a team of innovators to bring out her unique presence and personality. \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eWarming Up Julia Child\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eis behind-the-scenes look at this supporting team, revealing how the savvy of these helpers, collaborators, and supporters contributed to Julia's overwhelming success.\u003cbr\u003e\u003cbr\u003eJulia is the central subject, but Helen Horowitz has her share the stage with those who aided her work. She reveals that the most important element in Julia Child’s ultimate success was her unusual capacity for forming fruitful alliances, whether it was Paul Child, Simone Beck, Avis DeVoto, Judith Jones and William Koshland (at Knopf), and Ruth Lockwood (at WGBH). Without the contribution of these six collaborators Julia could never have accomplished what she did.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Celia","offers":[{"title":"Default Title","offer_id":48295195836574,"sku":"ebg1789747887645","price":19.84,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/warming-up-julia-child-the-remarkable-figures-who-shaped-a-legend-helen-lefkowit_1.jpg?v=1789747891"},{"product_id":"the-philosopher-fish-sturgeon-caviar-and-the-geography-of-desire-richard-adams-carey","title":"The Philosopher Fish: Sturgeon, Caviar, and the Geography of Desire (Richard Adams Carey)","description":"\u003cp\u003eAn updated new edition of Richard Adams Carey’s illuminating journey across the globe to uncover the secrets of the sturgeon.\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFrom the acclaimed eco-journalist Rick Carey comes a fascinating chronicle of a fast-disappearing fish—and of the people whose lives and livelihoods depend on it. Since the days of the Persian Empire, caviar has trumpeted status, wealth, prestige, and sex appeal. In this remarkable journey to caviar’s source, Carey immerses himself in the world of the sturgeon, the fish that lays these golden eggs. The sturgeon has a fascinating biological past—and a very uncertain future. Sturgeon populations worldwide have declined seventy percent in the last twenty years. Meanwhile, the beluga sturgeon, producer of the most coveted caviar, has climbed to number four on the World Wildlife Fund’s most-endangered species list. A high-stakes cocktail of business, crime, diplomacy, technology, and the dilemmas of conservation, \u003c\/span\u003e\u003ci\u003eThe Philosopher Fish\u003c\/i\u003e\u003cspan\u003e is the epic story of a 250-million-year-old fish struggling to survive.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThis new edition includes new chapters bringing up to date the story of this elusive and mysterious fish, and the people involved with both preserving and exploiting it.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Chicago Distribution Center","offers":[{"title":"Default Title","offer_id":48295196721310,"sku":"ivh1789747917758","price":21.35,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/the-philosopher-fish-sturgeon-caviar-and-the-geography-of-desire-richard-adams-c_1.jpg?v=1789747921"},{"product_id":"uses-for-obsession-a-chefs-memoir-ben-shewry","title":"Uses for Obsession: A Chef's Memoir (Ben Shewry)","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eChef and restaurateur Ben Shewry knows obsession well. Whether it's crispy-edged lasagne, saltwater crocodile ribs or the perfect potato, obsession is what motivates him and what makes him tick. \u003c\/span\u003e\u003cspan\u003eIt's also what has propelled his restaurant Attica into the league of the most innovative, acclaimed dining experiences in the world, and arguably the most vital in Australian history.\u003cbr\u003e\u003cbr\u003eIn this absorbing and wide-ranging memoir meets manifesto, Shewry applies his sometimes searing, sometimes comic eye to creative freedom in the kitchen, food journalism, sexism in hospitality, the fraud of the farm-to-table sustainability ethos, the cult of the chef and the legendary Family Bolognese.\u003cbr\u003e\u003cbr\u003eRaised on a farm in a close-knit rural New Zealand family, he shares how a childhood surrounded by nature and a reverence for First People's cultures has influenced his work, the values he lives by, and the meticulous, inventive multi-course menu that is synonymous with Attica. \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eUses for Obsession\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e also tells the intimate, desperate story of how his Melbourne restaurant survived 262 days with an empty dining room. How, during a time of epic hospitality transformation, it morphed into a takeaway food business, a merch shop and a summer camp. He was told it couldn't be done and that doubt both tortured and drove him.\u003cbr\u003e\u003cbr\u003eAt its heart, this is a positive story, an antidote to the macho chef culture that thrives on old ideas about leadership and success. Shewry prosecutes the compelling case for a new way forward. A bold blueprint for the restaurant - and workplace - of the future. One built on kindness, community, truth and a commitment to never give up.\u003c\/span\u003e\u003c\/p\u003e","brand":"Quayside","offers":[{"title":"Default Title","offer_id":48295200784542,"sku":"due1789748041718","price":14.71,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/uses-for-obsession-a-chefs-memoir-ben-shewry_1.jpg?v=1789748045"},{"product_id":"the-fish-counter-picador-shorts-marion-nestle","title":"The Fish Counter (Picador Shorts) (Marion Nestle)","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eAmerica’s leading nutritionist teaches you how to navigate the fish counter.\u003cbr\u003e\u003cbr\u003eA standalone extract from the newly revised edition of her groundbreaking\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eWhat to Eat \u003c\/span\u003e\u003c\/em\u003e\u003cspan class=\"a-text-bold\"\u003e(which is being reissued as\u003cem\u003e \u003c\/em\u003e\u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eWhat to Eat Now\u003c\/span\u003e\u003c\/em\u003e\u003cspan class=\"a-text-bold\"\u003e).\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003eMarion Nestle, America’s preeminent nutritionist and the scholar widely credited with establishing the field of modern American food studies, takes us through every aspect of how we grow, market, shop for, store, label, and eat fish in America.\u003cbr\u003e\u003cbr\u003eWith her trademark persistence and unerring eye for detail, Nestle pulls the curtain back on the complicated routes that fish have to go through to make it to our supermarket fish counter. What is the history of methylmercury contamination in our fish supplies? How have government agencies dealt with it in the past? How have they communicated its dangers to us, and how do they do that now? What should we consider when we think about food safety and fish? How healthy is fish, in fact?\u003cbr\u003e\u003cbr\u003eMarion Nestle answers these and many more questions at the heart of how we consume fish. These chapters are a master class for anyone looking to eat more sustainably, mindfully, and with a full awareness of the many complicated factors at play when you’re standing at the fish counter trying to make a decision about what fish you ought to buy for your dinner.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cem\u003eThe Fish Counter\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eis part of the Picador Shorts series “Oceans, Rivers, and Streams” in which excerpts from beloved classics speak to our relationship with our water bodies, great and small.\u003c\/span\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":48295237517470,"sku":"gzg1789748639185","price":10.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/the-fish-counter-picador-shorts-marion-nestle_1.jpg?v=1789748643"},{"product_id":"everyday-drinking-the-distilled-kingsley-amis-kingsley-amis","title":"Everyday Drinking: The Distilled Kingsley Amis (Kingsley Amis)","description":"\u003cp\u003e\u003cspan\u003eKingsley Amis was one of the great masters of comic prose, and no subject was dearer to him than the art and practice of imbibing. This new volume brings together the best of his three out-of-print works on the subject: \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eKingsley Amis on Drink, Everyday Drinking,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eand\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cspan\u003e \u003c\/span\u003eHow's Your Glass?\u003c\/span\u003e\u003cspan\u003e In one handsome package, the book covers a full shelf of the master's riotous and erudite thoughts on the drinking arts: Along with a series of well-tested recipes (including a cocktail called the Lucky Jim) are Amis's musings on The Hangover, The Boozing Man's Diet, The Mean Sod's Guide, and (presumably as a matter of speculation) How Not to Get Drunk-all leavened with fun quizzes on the making and drinking of alcohol all over the world. Mixing practical know-how and hilarious opinionation, this is a delightful cocktail of wry humor and distilled knowledge, served by one of our great gimlet wits.\u003c\/span\u003e\u003c\/p\u003e","brand":"Book Outlet","offers":[{"title":"Default Title","offer_id":48295249379486,"sku":"buc1789748985132","price":7.19,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/everyday-drinking-the-distilled-kingsley-amis-kingsley-amis_1.jpg?v=1789748989"},{"product_id":"feast-on-your-life-kitchen-meditations-for-every-day-tamar-adler","title":"Feast on Your Life: Kitchen Meditations for Every Day (Tamar Adler)","description":"\u003cp\u003e\u003cspan\u003e“Delight in food, in eating, in cooking, in serving, in recognizing our luck when we feel full is available to all of us,” says writer Tamar Adler. Adler found relief and ease in spending a year recording instances of such delight. Her hope is that her observations might do the same for you.\u003cbr\u003e\u003cbr\u003eEach captivating entry is a celebration of simple pleasures. From the pleasure of picking sun-warmed cherries to the comfort of a perfectly cooked meal, Adler’s reflections range from short, lyrical musings—a series of phrases, a list of words, a quick poem—to longer, thought-provoking meditations. All in all, they represent the kitchen (and adjacent) happinesses of one year.\u003cbr\u003e\u003cbr\u003eStep into a world where cooking becomes a meditative, soothing retreat. Adler brings her signature warmth and poetic charm to this daily devotional of sorts. Her writing, brimming with zest and wisdom, has earned comparisons to food legends like MFK Fisher and Laurie Colwin—a testament to her ability to weave storytelling and culinary insights. But Adler doesn’t just write about food—she transforms how we see it. With her gentle guidance, even the most routine kitchen tasks become opportunities for reflection. Her voice is like a trusted friend’s—knowledgeable, comforting, and endlessly inspiring.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eFeast on Your Life\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e is the perfect holiday gift or addition to your own library. Adler’s reflections help you see the magic in everyday meals and embrace the art of cooking with a renewed sense of peace, helping you find greater happiness and mindfulness the kitchen.\u003c\/span\u003e\u003c\/p\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Default Title","offer_id":48295252197534,"sku":"olr1789749098305","price":22.62,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/feast-on-your-life-kitchen-meditations-for-every-day-tamar-adler_1.jpg?v=1789749102"},{"product_id":"let-rise-stories-from-a-small-town-cook-adam-loo","title":"Let Rise: Stories from a Small Town Cook (Adam Loo)","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eThis captivating story is one about one man’s journey to achieve success in his small town, by putting his family values first and letting the dough rise.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eLet Rise\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e, Adam Loo takes readers on an exhilarating journey from growing up in a family farm to establishing his own unique farm-to-table business in the heart of his home province of Prince Edward Island. Setting out on a journey of entrepreneurship not for the faint of heart, Adam shares lessons he learned through culinary school; and his culinary Olympic team journey, all the while navigating the losses of his father, brother, and more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith vulnerability and conviction, Adam reveals the pivotal moments in his life, both triumphant and painful, that shaped the renowned chef he has become, whether braving the storm of family conflicts, his unforgiving battle with perfectionism and struggles with loss ― affected his aspirations to create a unique business edge. Each page is filled with raw emotion and insight.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA story of hope, determination, and the never-ending commitment to make a difference, \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eLet Rise\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e is more than a memoir, it’s an invitation to create your own journey with all of the chaos, trials and tribulations, successes, and surprises that come with it.\u003c\/span\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":48295252459678,"sku":"ety1789749089917","price":13.96,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/let-rise-stories-from-a-small-town-cook-adam-loo_1.jpg?v=1789749117"},{"product_id":"strong-roots-a-memoir-of-food-family-and-ukraine-olia-hercules","title":"Strong Roots: A Memoir of Food, Family, and Ukraine (Olia Hercules)","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eWhen Russia launched its full-scale invasion of Ukraine in 2022, award-winning Ukrainian chef and food writer Olia Hercules decided it was finally time to tell her story.\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eStrong Roots\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e is the story of a century in Ukraine told through four generations of one extraordinary family. It takes us from years of Russification, to Olia’s grandmother’s deportation to snowy wastelands under Stalin, to her aunt Zhenia’s school protest, to her own parents’ flight from Ukraine when their village was occupied in 2022.\u003cbr\u003e\u003cbr\u003eThis is an ode to the land, to ideas of home and belonging, and to family stories and recipes passed down the generations—the tang of sour cherries, the best way to make borsch. It is an account of resilience in the hardest of circumstances.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eStrong Roots\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e brims with hope and fear. It lays bare the compromises and betrayals of generations struggling and surviving through war, peace, invasion and exile. It is an uplifting reminder of how much the human spirit can endure when born from a land rich with strong roots.\u003c\/span\u003e\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":48295252918430,"sku":"fmp1789749138973","price":18.3,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/strong-roots-a-memoir-of-food-family-and-ukraine-olia-hercules_1.png?v=1789749142"},{"product_id":"great-cooks-and-their-recipes-from-taillevent-to-escoffier-anne-willen","title":"Great Cooks and Their Recipes: From Taillevent to Escoffier (Anne Willen)","description":"\u003cdiv id=\"bookDescription_feature_div\" class=\"celwidget\" data-feature-name=\"bookDescription\" data-csa-c-type=\"widget\" data-csa-c-content-id=\"bookDescription\" data-csa-c-slot-id=\"bookDescription_feature_div\" data-csa-c-asin=\"0821219227\" data-csa-c-is-in-initial-active-row=\"false\" data-csa-c-id=\"3s3l1j-ghy79n-st47dp-nv3sh8\" data-cel-widget=\"bookDescription_feature_div\"\u003e\n\u003cdiv data-a-expander-name=\"book_description_expander\" data-a-expander-collapsed-height=\"280\" class=\"a-expander-collapsed-height a-row a-expander-container a-spacing-base a-expander-partial-collapse-container\"\u003e\n\u003cdiv data-expanded=\"false\" class=\"a-expander-content a-expander-partial-collapse-content\"\u003e\u003cspan\u003eProfiles of fourteen famous European and American chefs from the Middle Ages to the twentieth century, listing their recipes and chronicling the changing roles of food and manners throughout the history of Western civilization.\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"globalStoreInfoBullets_feature_div\" class=\"celwidget\" data-feature-name=\"globalStoreInfoBullets\" data-csa-c-type=\"widget\" data-csa-c-content-id=\"globalStoreInfoBullets\" data-csa-c-slot-id=\"globalStoreInfoBullets_feature_div\" data-csa-c-asin=\"0821219227\" data-csa-c-is-in-initial-active-row=\"false\" data-csa-c-id=\"2kbd72-9k9csl-5mv6h-glepl\" data-cel-widget=\"globalStoreInfoBullets_feature_div\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"buyingOptionNostosBadge_feature_div\" class=\"celwidget\" data-feature-name=\"buyingOptionNostosBadge\" data-csa-c-type=\"widget\" data-csa-c-content-id=\"buyingOptionNostosBadge\" data-csa-c-slot-id=\"buyingOptionNostosBadge_feature_div\" data-csa-c-asin=\"0821219227\" data-csa-c-is-in-initial-active-row=\"false\" data-csa-c-id=\"kqar1k-j3a6g1-g15its-7uhzcv\" data-cel-widget=\"buyingOptionNostosBadge_feature_div\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"tellAmazon_feature_div\" class=\"celwidget\" data-feature-name=\"tellAmazon\" data-csa-c-type=\"widget\" data-csa-c-content-id=\"tellAmazon\" data-csa-c-slot-id=\"tellAmazon_feature_div\" data-csa-c-asin=\"0821219227\" data-csa-c-is-in-initial-active-row=\"false\" data-csa-c-id=\"gpu3f0-ulwmlg-x0b1pp-242dot\" data-cel-widget=\"tellAmazon_feature_div\"\u003e\n\u003cdiv class=\"celwidget c-f\" data-csa-op-log-render=\"\" data-csa-c-content-id=\"DsUnknown\" data-csa-c-slot-id=\"DsUnknown-2\" data-csa-c-type=\"widget\" data-csa-c-painter=\"tell-amazon-desktop-cards\" data-csa-c-id=\"1n3l7c-coktcy-6cvlh9-pciy4h\" data-cel-widget=\"tell-amazon-desktop_DetailPage_1\"\u003e\n\u003cdiv id=\"CardInstancetNihoiQBCzSX_hvK1AakIg\" data-card-metrics-id=\"tell-amazon-desktop_DetailPage_1\" data-acp-tracking=\"{}\" data-mix-claimed=\"true\"\u003e\n\u003cdiv data-asin=\"0821219227\" data-customer-id=\"A30SEH6AQ17YJC\" data-marketplace=\"ATVPDKIKX0DER\" data-session-id=\"143-5565792-6135134\" data-logged-in=\"true\" class=\"_tell-amazon-desktop_style_tell_amazon_div__1YDZk\"\u003e\u003c\/div\u003e\n\u003cdiv data-asin=\"0821219227\" data-customer-id=\"A30SEH6AQ17YJC\" data-marketplace=\"ATVPDKIKX0DER\" data-session-id=\"143-5565792-6135134\" data-logged-in=\"true\" class=\"_tell-amazon-desktop_style_tell_amazon_div__1YDZk\"\u003e(116)\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Omnivore Books on Food","offers":[{"title":"Default Title","offer_id":48295253704862,"sku":"qpa1789749181130","price":26.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/great-cooks-and-their-recipes-from-taillevent-to-escoffier-anne-willen_1.jpg?v=1789749185"},{"product_id":"the-art-of-loading-brush-new-agrarian-writings-wendell-berry","title":"The Art of Loading Brush: New Agrarian Writings (Wendell Berry)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWendell Berry’s profound critique of American culture has entered its sixth decade, and in this gathering he reaches with deep devotion toward a long view of Agrarian philosophy. Mr. Berry believes that American cultural problems are nearly always aligned with their agricultural problems, and recent events have shone a terrible spotlight on the divides between our urban and rural citizens. Our communities are as endangered as our landscapes. There is, as Berry outlines, still much work to do, and our daily lives—in hope and affection—must triumph over despair.\u003cbr\u003e\u003cbr\u003eMr. Berry moves deftly between the real and the imagined. \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eThe Art of Loading Brush\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e is an energetic mix of essays and stories, including “The Thought of Limits in a Prodigal Age,” which explores Agrarian ideals as they present themselves historically and as they might apply to our work today. “The Presence of Nature in the Natural World” is added here as the bookend of this developing New Agrarianism. Four stories extend the Port William story as it follows Andy Catlett throughout his life to this present moment. Andy works alongside his grandson in “The Art of Loading Brush,” one of the most moving and tender stories of the entire Port William cycle. Filled with insights and new revelations from a mind thorough in its considerations and careful in its presentations, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cem\u003eThe Art of Loading Brush\u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e is a necessary and timely collection.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e––\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cem\u003e\u003cspan class=\"a-text-bold\"\u003e\"In Berry’s new book, \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eThe Art of Loading Brush\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e, he is a frustrated advocate, speaking out against local wastefulness and distant idealism; he is a gentle friend, asserting, as he always has, the hope possible in caring for the world, and your specific place in it . . . \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eThe Art of Loading Brush\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e is singular in Berry’s corpus.\"  —\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eThe Paris Review\u003c\/span\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":48295260749982,"sku":"lvf1789749278630","price":12.71,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/the-art-of-loading-brush-new-agrarian-writings-wendell-berry_1.jpg?v=1789749304"},{"product_id":"vittles-issue-2","title":"Vittles Issue 2","description":"\u003cp\u003eBritish Import.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe second print issue of Vittles, all on the subject of Bad Food. 150+ pages of new writing about mould, Maggi, monosodium glutamate, aspartame, Ace K, Irn Bru, dupe sodas, Richmond Sausages, Rustlers Burgers, Charlie Bigham, Red 40, E numbers, E coli, the oeuvres of Pierre Bourdieu, Simone Weil and Gregg Wallace, Sosmix, post-orgy roast dinner buffets, creamy cheese szechwan dosas, squat slop, Massimo Bottura, Massimo Dutti, and the worst Michelin-starred restaurants in the world.\u003c\/span\u003e\u003c\/p\u003e","brand":"Antenne Books","offers":[{"title":"Default Title","offer_id":48295261765790,"sku":"mng1789749352901","price":25.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/vittles-issue-2_1.png?v=1789749357"},{"product_id":"getting-something-to-eat-in-jackson-race-class-and-food-in-the-american-south-joseph-c-ewoodzie-jr","title":"Getting Something to Eat in Jackson: Race, Class, and Food in the American South (Joseph C. Ewoodzie Jr.)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eA vivid portrait of African American life in today’s urban South that uses food to explore the complex interactions of race and class.\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eGetting Something to Eat in Jackson\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e uses food―what people eat and how―to explore the interaction of race and class in the lives of African Americans in the contemporary urban South. Joseph Ewoodzie Jr. examines how “foodways”―food availability, choice, and consumption―vary greatly between classes of African Americans in Jackson, Mississippi, and how this reflects and shapes their very different experiences of a shared racial identity.\u003c\/span\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":48295262060702,"sku":"mtq1789749323938","price":13.96,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/getting-something-to-eat-in-jackson-race-class-and-food-in-the-american-south-jo_1.jpg?v=1789749374"},{"product_id":"the-dish-the-lives-and-labor-behind-one-plate-of-food-andrew-friedman","title":"The Dish: The Lives and Labor Behind One Plate of Food (Andrew Friedman)","description":"\u003cp\u003e\u003cspan\u003eOn a typical evening, in a contemporary American restaurant, a table orders their dinner from a server. It’s an exchange that happens dozens, or hundreds, of times a night—the core transaction that keeps the place churning. In this book, acclaimed chef writer Andrew Friedman slows down time to focus on a single dish at Chicago’s Wherewithall restaurant, following its production and provenances via real-time kitchen and in-the-field reportage, from the moment the order is placed to when the finished dish is delivered to the table.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAs various components of this one dish are prepared by the kitchen team, Friedman introduces readers to the players responsible for producing it, from the chefs who conceived the dish and manage the kitchen, to the line cooks and sous chefs who carry out the actual cooking, and the dishwashers who keep pace with the dining room.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eReaders will also meet the producers, farmers, and ranchers, who supply the restaurant, as Friedman visits each stop in the supply chain and profiles the key characters whose expertise and effort play essential roles in making the dish possible—they will walk rows of crops that line Midwestern farms, feel the chill of the cooler where beef dry-ages, harvest grapes at a Michigan winery, ride along with a delivery-truck driver, and hear the immigration sagas prevalent amongst often unseen and unheralded farm and restaurant workers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eThe Dish\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e is a rollicking ride inside every aspect of a restaurant dish. Both a fascinating window onto our food systems, and a celebration of the unsung heroes of restaurants and the collaborative nature of professional kitchen work, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cem\u003eThe Dish\u003c\/em\u003e \u003c\/span\u003e\u003cspan\u003ewill ensure that readers never look at any restaurant meal the same way again. \u003c\/span\u003e\u003c\/p\u003e","brand":"Harper Collins","offers":[{"title":"Default Title","offer_id":48295268483230,"sku":"ojh1789749478850","price":11.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/the-dish-the-lives-and-labor-behind-one-plate-of-food-andrew-friedman_1.jpg?v=1789749482"},{"product_id":"the-epic-history-of-macaroni-and-cheese-from-ancient-rome-to-modern-america-karima-moyer-nocchi","title":"The Epic History of Macaroni and Cheese: From Ancient Rome to Modern America (Karima Moyer-Nocchi)","description":"\u003cp\u003e\u003cspan\u003eToday, macaroni and cheese is the ultimate comfort food, a staple of weeknight dinners, family gatherings, and Soul Food restaurants. Humble though the dish may seem, its history is filled with surprising twists and turns. Renaissance cardinals and popes dined on elaborate pasta-and-cheese concoctions laced with costly spices. In the eighteenth century, wealthy young Englishmen made macaroni a symbol of continental sophistication. Black women, whose contribution has long been overshadowed, played a crucial role in establishing the dish as an American tradition from the nation’s founding through the Civil Rights Movement.\u003cbr\u003e\u003cbr\u003eThis book is a delectable history of macaroni and cheese, tracing an extraordinary journey of cultural exchange and social change. Karima Moyer-Nocchi reveals the religious, political, and industrial forces that shaped its evolution alongside stories of the unsung figures who crafted the dish as we know it today: enslaved cooks who preserved and adapted traditions, immigrant chefs who introduced new variations, and practical homemakers looking to nourish their families with an affordable meal. She emphasizes the adaptability of macaroni and cheese, which in different times has served as both an indulgence on the elite table and sustenance to those struggling to survive, crossing borders, social classes, and cultural divides. Deeply researched and rich with enticing details, this book uncovers the creativity and resilience that brought a beloved food to our tables. \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eThe Epic History of Macaroni and Cheese\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e also shares centuries of recipes―from ancient Roman authors to celebrity chefs, reworked for modern kitchens―that provide a hands-on way to experience the evolution of this iconic dish.\u003c\/span\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":48295270318238,"sku":"era1789749557228","price":20.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/the-epic-history-of-macaroni-and-cheese-from-ancient-rome-to-modern-america-kari_1.jpg?v=1789749562"},{"product_id":"salt-sweat-steam-the-fiery-education-of-an-accidental-chef-brigid-washington","title":"Salt, Sweat \u0026 Steam: The Fiery Education of an Accidental Chef (Brigid Washington)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eRich with detail, \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eSalt, Sweat \u0026amp; Steam\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e takes readers inside America's top culinary school and shows what's \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ereally\u003c\/span\u003e\u003cspan\u003e required to become a chef: from brutal unpaid internships and gruelling practical exams to late-night vending machine dorm-room dinners while trudging through the rarefied world of fine wine. As editor of the school's newspaper, \"La Papillote\" Washington, a Trinidadian student, meets and interviews food-world luminaries such as Jerome Bocuse, Daniel Boulud and Thomas Keller and savors the joys of a life devoted to food. She puts us all in her kitchen clogs as she \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003efinally\u003c\/span\u003e\u003cspan\u003e achieves the perfect mise-en-place both in and out of the dignified kitchen of The Culinary Institute of America.\u003cbr\u003e\u003cbr\u003eUnwilling to accept a future that was anything but delicious, readers follow along Washington's high-octane journey through the rigors and rewards of the country’s most elite cooking school.\u003c\/span\u003e\u003c\/p\u003e","brand":"MPS","offers":[{"title":"Default Title","offer_id":48295274315934,"sku":"eta1789749762170","price":20.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/salt-sweat-steam-the-fiery-education-of-an-accidental-chef-brigid-washington_1.jpg?v=1789749767"},{"product_id":"love-saffron-a-novel-of-friendship-food-and-love-kim-fay","title":"Love \u0026 Saffron: A Novel of Friendship, Food, and Love (Kim Fay)","description":"\u003cp\u003e\u003cspan\u003eWhen twenty-seven-year-old Joan Bergstrom sends a fan letter--as well as a gift of saffron--to fifty-nine-year-old Imogen Fortier, a life-changing friendship begins. Joan lives in Los Angeles and is just starting out as a writer for the newspaper food pages. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eImogen lives on Camano Island outside Seattle, writing a monthly column for a Pacific Northwest magazine, and while she can hunt elk and dig for clams, she’s never tasted fresh garlic--exotic fare in the Northwest of the sixties. As the two women commune through their letters, they build a closeness that sustains them through the Cuban Missile Crisis, the assassination of President Kennedy, and the unexpected in their own lives.\u003c\/span\u003e\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":48295274381470,"sku":"sdv1789749762666","price":17.52,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/love-saffron-a-novel-of-friendship-food-and-love-kim-fay_1.jpg?v=1789749769"},{"product_id":"the-yorkshire-forager-a-wild-food-survival-journey-alysia-vasey","title":"The Yorkshire Forager: A Wild Food Survival Journey (Alysia Vasey)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAlysia Vasey's earliest memories are of walking alongside her grandfather as they explored the West Yorkshire moors that they called home. As an adult, this love for wild things stayed with her, even as she learnt that her family's knowledge of edible plants were a legacy of a much darker time during the Second World War.\u003cbr\u003e\u003cbr\u003eAfter leaving Yorkshire in search of adventure, Alysia was eventually guided home by her motto: \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eBe true to yourself\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eand you will become the person you\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ewere meant to be.\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eShe left her traditional path and took a far wilder journey that gradually evolved into one of the UK's most successful foraging businesses, supplying some of the greatest chefs in the world and the best restaurants in the country Her achievements are the result of a bit of luck, a lot of knowledge and a huge amount of self-belief.\u003cbr\u003e\u003cbr\u003eHere, Alysia also shares not only her story, but also her vast knowledge of UK plant lore. A true Yorkshire woman, Alysia tells it like it is, and \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cem\u003eThe Yorkshire Forager\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eis full of tales of her family's adventures and misadventures in their search for top quality ingredients - you never know who you might meet in the woods - making this book as entertaining as it is informative.\u003c\/span\u003e\u003c\/p\u003e","brand":"Book Outlet","offers":[{"title":"Default Title","offer_id":48295274905758,"sku":"rlw1789749776827","price":12.39,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/the-yorkshire-forager-a-wild-food-survival-journey-alysia-vasey_1.jpg?v=1789749780"},{"product_id":"shakespeare-in-the-kitchen-marissa-nicosia-signed","title":"Shakespeare in the Kitchen (Marissa Nicosia) *Signed*","description":"\u003cp\u003e\u003cstrong\u003eSigned with a specially mounted bookplate.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAudiences and scholars alike have long remarked that Shakespeare’s poems and plays record the pleasures and perils of the table.\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eShakespeare in the Kitchen\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003easks what Shakespeare’s works can tell us about Renaissance culinary recipes, and what these recipes can tell us about Shakespeare’s works.\u003c\/p\u003e\n\u003cp\u003eMarissa Nicosia explores how Shakespeare’s works reveal tensions not only within early modern food culture about who should eat, what to eat or serve guests, and when to preserve foods, but also how to undertake the embodied processes of cooking, baking, and serving. The chapters include both analysis of plays and poems, as well as updated historical recipes ready for cooking. Nicosia prepares the recipes that permeate the canon—from Falstaff’s beloved capons to the cakes that invite festivity in\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eTwelfth Night\u003c\/i\u003e—demonstrating how the physical act of cooking can transform our understanding of once familiar texts, and asking what we can learn about food history by recreating historical recipes with twenty-first-century ingredients and tools.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eShakespeare in the Kitchen\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis an original and fascinating read for anyone interested in Shakespeare, Renaissance England, Early Modern literature, history, food studies, and the history of food.\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":48295288209566,"sku":"clw1789750141405","price":35.41,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/shakespeare-in-the-kitchen-marissa-nicosia-signed_1.jpg?v=1789750146"},{"product_id":"what-is-queer-food-how-we-served-a-revolution-john-birdsall","title":"What Is Queer Food? How We Served a Revolution (John Birdsall)","description":"\u003cp\u003e\u003cstrong\u003ePaperback Edition.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFood in America and Europe has long been shaped, twisted, and upended by queer creatives. Beloved food writer John Birdsall fills the gap between the past and present, channeling the twin forces of criticism and cultural history to propel readers into the kitchens, restaurants, swirling party-houses, and humming interior lives of James Baldwin, Alice B. Toklas, Truman Capote, Esther Eng, and others who left an indelible mark on the culinary world from the margins. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eQueer food is brunch quiche à la Craig Claiborne, Richard Olney’s ecstatic salade composée, and Rainbow Ice-Box Cake from Ernest Matthew Mickler’s \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eWhite Trash Cooking\u003c\/span\u003e\u003cspan\u003e. It’s the intention surrounding a meal, the circumstances behind it, the people gathered around the table.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith cinematic verve and prose that dazzles, \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eWhat Is Queer Food?\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e is a monumental work: a testament to food’s essential link to a modern queerness that reveals how, like fashion or tastes in music, food has become a language of LGBTQ+ identity.\u003c\/span\u003e\u003c\/p\u003e","brand":"Norton","offers":[{"title":"Default Title","offer_id":48295291682974,"sku":"hht1789750261867","price":15.59,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/what-is-queer-food-how-we-served-a-revolution-john-birdsall_1.jpg?v=1789750265"},{"product_id":"the-apprentice-my-life-in-the-kitchen-jacques-pepin","title":"The Apprentice: My Life in the Kitchen. (Jacques Pépin)","description":"\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003ePaperback Edition\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn this captivating memoir, the man whom Julia Child has called \"\u003cem\u003ethe best chef in America\u003c\/em\u003e\" tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award-winning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe see young Jacques as a homesick six-year-old boy in war-ravaged France, working on a farm in exchange for food, dodging bombs, and bearing witness as German soldiers capture his father, a fighter in the Resistance. Soon Jacques is caught up in the hurly-burly action of his mother's café, where he proves a natural. He endures a literal trial by fire and works his way up the ladder in the feudal system of France's most famous restaurant, finally becoming Charles de Gaulle's personal chef, watching the world being refashioned from the other side of the kitchen door.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Green Apple","offers":[{"title":"Default Title","offer_id":48295300071582,"sku":"qaj1789750397736","price":8.96,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/the-apprentice-my-life-in-the-kitchen-jacques-pepin_1.jpg?v=1789750401"},{"product_id":"hearty-on-cooking-eating-and-growing-food-for-pleasure-and-subsistence-andrea-bennett","title":"Hearty: On Cooking, Eating, and Growing Food for Pleasure and Subsistence (Andrea Bennett)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eThoughtful, wide-ranging essays exploring food as a source of pleasure, practical creativity, and sustenance\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFood is the primary way Andrea Bennett connects with the world. They worked in the restaurant industry for a decade, and though they don’t eat much meat and can’t eat gluten, they take as much pleasure in food as Jeffrey Steingarten, Anthony Bourdain, or Guy Fieri. When they want to show someone they care, they cook them a meal.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eHearty\u003c\/i\u003e\u003cspan\u003e follows Bennett’s passion and curiosity into kitchens, gardens, fields, and factories, offering a compassionate and compelling perspective on food from seed to table. Combining journalism, cultural commentary, and personal reflection, \u003c\/span\u003e\u003ci\u003eHearty\u003c\/i\u003e\u003cspan\u003e dives deep into specific foods, such as chutney, carrots, and ice cream, but also explores appetite and desire in food media, the art of substitution, seed saving, and the triumphs and trials of being a home gardener, how the food system works (and doesn’t), and complex societal narratives around health and pleasure. Nuanced and non-prescriptive, \u003c\/span\u003e\u003ci\u003eHearty\u003c\/i\u003e\u003cspan\u003e is a feast that invites all food lovers to the table.\u003c\/span\u003e\u003c\/p\u003e","brand":"Book Outlet","offers":[{"title":"Default Title","offer_id":48295339032734,"sku":"xyv1789750436027","price":12.51,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/hearty-on-cooking-eating-and-growing-food-for-pleasure-and-subsistence-andrea-be_1.jpg?v=1789750440"},{"product_id":"nile-nightshade-an-egyptian-culinary-history-of-the-tomato-anny-gaul","title":"Nile Nightshade: An Egyptian Culinary History of the Tomato (Anny Gaul)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a-text-bold\"\u003eA cultural and culinary history of modern Egypt through the nation's beloved tomato. \u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003cbr\u003eBy the end of the twentieth century, the tomato―indigenous to the Americas―had become Egypt's top horticultural crop and a staple of Egyptian cuisine. The tomato brought together domestic consumers, cookbook readers, and home cooks through a shared culinary culture that sometimes transcended differences of class, region, gender, and ethnicity―and sometimes reinforced them.\u003cbr\u003e \u003cbr\u003eIn \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eNile Nightshade\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e, Anny Gaul shows how Egyptians' embrace of the tomato and the emergence of Egypt's modern national identity were both driven by the modernization of the country's food system. Drawing from cookbooks, archival materials, oral histories, and vernacular culture, Gaul follows this commonplace food into the realms of domestic policy and labor through the hands of Egypt's overwhelmingly female home cooks. As they wrote recipes and cooked meals, these women forged key aspects of public culture that defined how Egyptians recognized themselves and one another as Egyptian.\u003c\/span\u003e\u003c\/p\u003e","brand":"IPG","offers":[{"title":"Default Title","offer_id":48295340179614,"sku":"lut1789750469097","price":22.36,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/nile-nightshade-an-egyptian-culinary-history-of-the-tomato-anny-gaul_1.jpg?v=1789750473"},{"product_id":"milk-an-intimate-history-of-humanitys-first-food-joanna-wolfarth","title":"Milk: An Intimate History of Humanity's First Food (Joanna Wolfarth)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWhen Joanna Wolfarth was pregnant with her first child, she assumed she would breastfeed, as her mother had fed her. Yet she was unprepared for the startling realities of new motherhood. Then, just four weeks after giving birth, she found herself back in hospital with an underweight baby, bewildered by inconsistent advice and overcome with feelings of guilt and isolation.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eMonths later, her cultural historian's impulse led her to look to the past for guidance. What she discovered, neglected in the archives, amazed and reassured her. By piecing together cultural debris - from fragments of ancient baby bottles to eighteenth-century breast pumps, from the Palaeolithic Woman of Willendorf figurine to the poignantly inventive work of Louise Bourgeois and from mythical accounts of the creation of the Milky Way to advice found in Victorian medical manuals - Joanna began to understand how feeding our babies can be culturally, economically and physiologically determined as well as deeply personal and emotive.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eUsing the arc of her own experience, Joanna takes us on an intimate journey of discovery beyond mother and baby, asking how the world views caregivers, their bodies, their labour and their communal bonds. By bringing together art, social histories, philosophy, folk wisdom and contemporary interviews with women from across the world, Milk reveals how infant feeding has been represented and repressed, celebrated and censured. In doing so, Joanna charts previously unexplored territory and offers comfort and solace to anyone who has fed or will feed a child.\u003c\/span\u003e\u003c\/p\u003e","brand":"Book Outlet","offers":[{"title":"Default Title","offer_id":48295340343454,"sku":"wsd1789750473243","price":8.57,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/milk-an-intimate-history-of-humanitys-first-food-joanna-wolfarth_1.jpg?v=1789750477"},{"product_id":"kitchen-table-recipe-book-shubalakshmi-shekar","title":"Kitchen Table Recipe Book (Shubalakshmi Shekar)","description":"\u003cp\u003e\u003cem\u003eKitchen Table\u003c\/em\u003e is a collaborative cookbook and storytelling project bringing together recipes and personal narratives from people currently living in Metro Detroit. The project began as a research inquiry into home, nostalgia, and the ways food carries memory across migration and everyday life.\u003c\/p\u003e\n\u003cp\u003eDeveloped through community participation, the book collects over 50 recipes alongside stories of childhood, family kitchens, and the cities that shaped people's identities. Rather than treating recipes as static instructions, the project positions them as lived archives—where food becomes a way of remembering, translating, and preserving personal and collective histories.\u003c\/p\u003e\n\u003cp\u003eThrough conversations, submissions, and gatherings, \u003cem\u003eKitchen Table \u003c\/em\u003eexplores how diasporic communities construct a sense of home through food, especially when living away from where they grew up. The project culminates in a printed publication that acts as both archive and social space, bringing together fragments of lived experience through cooking.\u003c\/p\u003e","brand":"Shubalakshmi Shekar","offers":[{"title":"Default Title","offer_id":48295359348894,"sku":"eeu1789750767827","price":21.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/kitchen-table-recipe-book-shubalakshmi-shekar_1.jpg?v=1789750771"},{"product_id":"the-invention-of-the-restaurant-paris-and-modern-gastronomic-culture-rebecca-l-spang","title":"The Invention of the Restaurant: Paris and Modern Gastronomic Culture (Rebecca L. Spang)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhy are there restaurants? Why would anybody consider eating alongside perfect strangers in a loud and crowded room to be an enjoyable pastime? To find the answer, Rebecca Spang takes us back to France in the eighteenth century, when a \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"a-text-italic\"\u003erestaurant\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e was not a place to eat but a quasi-medicinal bouillon not unlike the bone broths of today.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis is a book about the French revolution in taste―about how Parisians invented the modern culture of food, changing the social life of the world in the process. We see how over the course of the Revolution, restaurants that had begun as purveyors of health food became symbols of aristocratic greed. In the early nineteenth century, the new genre of gastronomic literature worked within the strictures of the Napoleonic state to transform restaurants yet again, this time conferring star status upon oysters and champagne.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Friends of SF Library","offers":[{"title":"Default Title","offer_id":48295360856222,"sku":"nms1789750834339","price":20.67,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/the-invention-of-the-restaurant-paris-and-modern-gastronomic-culture-rebecca-l-s_1.jpg?v=1789750838"},{"product_id":"elizabeth-david-classics-mediterranean-food-french-country-cooking-summer-cooking-elizabeth-david","title":"Elizabeth David Classics: Mediterranean Food, French Country Cooking, Summer Cooking (Elizabeth David)","description":"\u003cp\u003eA compendium of three classic works by British food writer Elizabeth David.\u003c\/p\u003e","brand":"Treehorn Books","offers":[{"title":"Default Title","offer_id":48295366688926,"sku":"mxs1789750933808","price":25.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/elizabeth-david-classics-mediterranean-food-french-country-cooking-summer-cookin_1.jpg?v=1789750938"},{"product_id":"kitchen-confidential-25th-anniversary-edition-anthony-bourdain","title":"Kitchen Confidential: 25th Anniversary Edition (Anthony Bourdain)","description":"\u003cp\u003e\u003cem\u003e2025 softcover edition with foreword by Irvine Welsh\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIn the now-classic memoir that launched Anthony Bourdain's long career, the globally beloved chef took us through the swinging kitchen doors and turned the culinary trade on its head. The result was a deliciously funny, shocking banquet of wild tales that drew from \"twenty-five years of sex, drugs, bad behavior and haute cuisine.”\u003cbr\u003e\u003cbr\u003eSure to delight gourmands and philistines alike, Bourdain recounts everything from his first oyster in the Gironde to his lowly position as dishwasher in a honky-tonk fish restaurant in Provincetown (where he became hooked on chef work for life); from the stovetops of the Rainbow Room atop Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again.\u003cbr\u003e\u003cbr\u003eIn the twenty-five years since it was first published, \u003cem\u003eKitchen Confidential\u003c\/em\u003e has become a modern classic for its uncensored, razor-sharp insight into the restaurant kitchen at boiling point.\u003c\/span\u003e\u003c\/p\u003e","brand":"Book Outlet","offers":[{"title":"Default Title","offer_id":48295370064030,"sku":"qtx1789750987862","price":15.19,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/kitchen-confidential-25th-anniversary-edition-anthony-bourdain_1.jpg?v=1789750991"},{"product_id":"poetry-is-growing-in-our-garden-anders-frederik-steen","title":"Poetry Is Growing in Our Garden (Anders Frederik Steen)","description":"\u003cp\u003eOne of the cult figures in natural winemaking, Anders Frederik Steen started as a sommelier in his native Copenhagen—first at Noma, then opening Relæ and Manfreds—before starting as a winemaker in southern France in 2013. In the eight years since, Anders has filled notebooks: ruminations on what it means to understand (and misunderstand) wine, taste and pair it, leave the restaurant industry behind, where the balance lies between manual skill and abstract philosophy in a winemaker’s practice, and the technical minutiae of someone deep into his craft.\u003c\/p\u003e\n\u003cp\u003eThese are his notes on wine-making and wine-drinking, but they’re also the doubts and deviations of any learning process and the work that goes into forming any kind of practice. Over the years they show someone exploring the far corners of a discipline in order to come back to the thing itself and eventually grow with it.\u003c\/p\u003e\n\u003cp\u003eThe book opens with a foreword by French chef Pierre Jancou, whose restaurants, including Racines, Achilles, and Vivant, were among those to redraw the lines of Parisian dining in the early 2000s, pairing exceptional cooking with a wine list that completely eschewed added sulphites. The rest is divided into Anders’ day-to-day notes.\u003c\/p\u003e","brand":"Omnivore Books on Food","offers":[{"title":"Default Title","offer_id":48295371636894,"sku":"yyc1789750994605","price":45.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/poetry-is-growing-in-our-garden-anders-frederik-steen_1.jpg?v=1789750998"},{"product_id":"we-never-fold-the-same-origami-twice-anders-frederik-steen","title":"We Never Fold the Same Origami Twice (Anders Frederik Steen)","description":"\u003cp\u003e\u003cem\u003eWe Never Fold the Same Origami Twice\u003c\/em\u003e is the second volume of notes on wine-making and wine-drinking by Anders Frederik Steen, covering the five-year period between 2021 and 2025 and follows \u003cem\u003ePoetry is Growing in Our Garden\u003c\/em\u003e. Together, they form a long-term record of an individual winemaker—and the non-linear learning process that’s ultimately produced a range of highly sought-after wines—but also the broader context in which he works: a natural wine movement in the midst of change and expansion and a reaffirmation of its ideals.\u003c\/p\u003e\n\u003cp\u003eHere we see the infinite variables that must be contended with in the making of a wine. Countless natural processes are unfolding, some perceptible to the attentive observer, while others are still to be pushed up against and hypothesised. Other variables are less subtle, as in 2021 when a 15-minute hailstorm wipes out the entirety of his harvest. Knowledge is constantly shared between a tight-knit community of producers, but Anders is also looking outwards in his travels to the US, Japan, South Korea, and the rest of Europe, to see where his wines are received and how others are working in their own way towards a common sensibility. In the end, we see how these insights are applied in a way that isn’t meant to dominate or divert the wines but to mould the winemaker around them.\u003c\/p\u003e","brand":"Apartamento","offers":[{"title":"Default Title","offer_id":48295373766814,"sku":"hyv1789750985554","price":50.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/we-never-fold-the-same-origami-twice-anders-frederik-steen_1.jpg?v=1789751012"},{"product_id":"pleasures-of-the-table-christina-hardyment","title":"Pleasures of the Table (Christina Hardyment)","description":"\u003cdiv id=\"bookDescription_feature_div\" class=\"celwidget\"\u003e\n\u003cdiv class=\"a-expander-collapsed-height a-row a-expander-container a-spacing-base a-expander-partial-collapse-container\"\u003e\n\u003cdiv class=\"a-expander-content a-expander-partial-collapse-content\"\u003e\u003cspan\u003eThis beautifully illustrated collection of food writing includes delectable scenes of cooking and feasting from novels and stories, poems that use food to tempt and seduce, and fine writing by and about great cooks. Napoleon famously declared that an army marched on its stomach; less familiar is the idea that great authors were as eager to feed their stomachs as their imaginations. Far-ranging in both time and place, this exploration of literary eating and great writing about food will amuse, surprise, and make the mouth water.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"a-expander-content a-expander-partial-collapse-content\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"a-expander-content a-expander-partial-collapse-content\"\u003e\u003cspan\u003eThe anthology begins with examples of hospitality, ranging from Chaucer's convivial Franklin to Walter Scott's bountiful breakfasts and dinner with Virginia Woolf's Mrs. Ramsay. Next comes eating to impress—dazzling banquets from Flaubert to F. Scott Fitzgerald—and some great fictional love feasts (there is no doubt that in literature food and love go together rather better than love and marriage). Many of our most vivid memories of food in literature were laid down in childhood, and nostalgia is to the fore in such classic scenes as Pinocchio aching with hunger, Ratty and Mole picnicking, enchanted Turkish delight in Narnia, and a seaside picnic from Enid Blyton. \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"a-expander-content a-expander-partial-collapse-content\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-expander-content a-expander-partial-collapse-content\"\u003e\u003cspan\u003eA section on distant times and places ranges from seethed tortoise in ancient China to seal’s liver fried in penguin blubber as a treat for Captain Scott. Those who relish simplicity rather than excess will enjoy Sydney Smith’s delicate salad dressing and Hemingway’s appreciation of oysters.\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"globalStoreInfoBullets_feature_div\" class=\"celwidget\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"buyingOptionNostosBadge_feature_div\" class=\"celwidget\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"tellAmazon_feature_div\" class=\"celwidget\"\u003e\n\u003cdiv class=\"celwidget c-f\"\u003e\n\u003cdiv id=\"CardInstancerJ9XjQv8hTTWutlhCjBBjQ\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Friends of SF Library","offers":[{"title":"Default Title","offer_id":48295374782622,"sku":"sdd1789751067590","price":20.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/pleasures-of-the-table-christina-hardyment_1.jpg?v=1789751071"},{"product_id":"unreasonable-hospitality-the-field-guide-will-guidara","title":"Unreasonable Hospitality: The Field Guide (Will Guidara)","description":"\u003cp\u003e\u003cspan\u003eWith over one million copies sold to date, Will Guidara’s book \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eUnreasonable Hospitality\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e issued a compelling invitation: “No matter what business you’re in, you can make the choice to be in the hospitality industry.” His lessons about service and leadership celebrated the one principle that never goes out of season: the human desire to be taken care of.\u003cbr\u003e\u003cbr\u003eIf\u003cem\u003e Unreasonable Hospitality\u003c\/em\u003e is the \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ewhy\u003c\/span\u003e\u003cspan\u003e, then\u003cem\u003e \u003c\/em\u003e\u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eThe Field Guide\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e is the \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ehow\u003c\/span\u003e\u003cspan\u003e—a step-by-step roadmap to applying those lessons, including:\u003cbr\u003e\u003cbr\u003e• Building and leading your team with consistency, integrity—and yes, hospitality\u003cbr\u003e• Developing a culture of hospitality with five essential components—excellence, communication, collaboration, feedback, and repair—and the systems that will keep those values front and center\u003cbr\u003e• Creating bespoke gestures with the power to transform ordinary transactions into extraordinary experiences—as well as how to create a ready-made toolkit of easily implemented ones that \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003efeel\u003c\/span\u003e\u003cspan\u003e bespoke\u003cbr\u003e\u003cbr\u003eFeaturing deeply personal stories, his own as well as those of readers he’s encountered, the book is packed with practical exercises that are as relevant to the CEO of a Fortune 500 as they are to the ambitious intern at the front desk. Each can be done on your own, with your team, or company-wide at the annual retreat.\u003cbr\u003e\u003cbr\u003eBeautifully designed and illustrated in full color, this delightful, participatory guide—meant to be marked up and discussed—will have you feeling like a kid about to crack open a new coloring book. You’ll walk away inspired, with a power pack of specific, immediately actionable ideas to help you elevate the magic in what you do—for yourself, the people you work with, and the people you serve.\u003c\/span\u003e\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":48295376093342,"sku":"rms1789751114845","price":18.56,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/unreasonable-hospitality-the-field-guide-will-guidara_1.jpg?v=1789751118"},{"product_id":"like-wafers-in-honey-a-novel-leah-eskin","title":"Like Wafers in Honey: A Novel (Leah Eskin)","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003e“\u003cem\u003eThis beautiful novel, a survival story and a cultural archive, honors a nearly vanished world through narrative and recipes, showing how memory, food, and storytelling can resist erasure.\u003c\/em\u003e” ―Yotam Ottolenghi, author of\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eJerusalem: A Cookbook\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eand\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003e\u003cspan\u003e \u003c\/span\u003eOttolenghi Comfort\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis debut novel from food writer Leah Eskin of the Chicago Tribune combines the historical sweep and emotional power of \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eThe Invisible Bridge\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e by Julie Orringer and the resonant use of food and recipes of \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eLike Water for Chocolate\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e by Laura Esquivel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe story opens on the mountaintop town of Pitigliano, Italy, once called Little Jerusalem for its vibrant, centuries-old Jewish community. But the year is 1943. Mussolini has enacted anti-Jewish laws across Italy, and the family of Stella Fortuna struggles to maintain any sense of their former life. Then one night a neighbor comes to their door holding a ricotta pudding and tells them “\u003cem\u003eYou must leave now. You’re in grave danger.\u003c\/em\u003e” The Nazis have arrived to help the Fascists of Italy enact their own Final Solution.\u003c\/span\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":48295410499742,"sku":"rnj1789751453137","price":20.58,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/like-wafers-in-honey-a-novel-leah-eskin_1.jpg?v=1789751460"},{"product_id":"pierogi-an-american-story-of-polish-food-anna-d-jaroszynska-kirchmann","title":"Pierogi: An American Story of Polish Food (Anna D. Jaroszyńska-Kirchmann)","description":"\u003cp\u003eArts and Traditions of the Table: Perspectives on Culinary History\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eToday, pierogi are the most recognizable Polish food in the United States and a symbol of Polish American identity. How did this humble dish attain such lofty status?\u003cbr\u003e\u003cbr\u003eAnna D. Jaroszyńska-Kirchmann explores the surprising history of pierogi, tracing how Polish cuisine evolved in the multiethnic landscape of the United States. When Polish immigrants crossed the ocean, they brought with them their traditional cuisine, which came to signify enduring attachment to homeland, family, religion, and culture. In time, they as well as new generations and new immigrant waves gradually transformed Polish American culinary culture, reflecting food trends and changes in the United States, Poland, and the world.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003ePierogi\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e takes readers into the kitchens where Polish American families, friends, and community organizations carry on the custom of cooking and eating together. Jaroszyńska-Kirchmann highlights small- and large-scale pierogi producers who adapted traditional dishes for the US market and food celebrities who mainstreamed them, and she traces the symbolic representation of pierogi in popular culture. She also shares personal stories, from her family’s resourcefulness in communist-era Poland facing near-constant food shortages to her experiences as an immigrant to the United States in the 1980s. Drawing on sources from historical and recent cookbooks to interviews with Polish American entrepreneurs and community members, this book offers new insights for anyone interested in East Central European and American foodways.\u003c\/span\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":48295429832862,"sku":"mlr1789751477564","price":19.52,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/pierogi-an-american-story-of-polish-food-anna-d-jaroszynska-kirchmann_1.jpg?v=1789751481"},{"product_id":"love-and-hunger-thoughts-on-the-gift-of-food-charlotte-wood","title":"Love and Hunger: Thoughts on the Gift of Food (Charlotte Wood)","description":"\u003cp\u003e\u003cstrong\u003eU.K. Import\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTo award-winning novelist Charlotte Wood, cooking is 'creativity in its purest form', nourishing the soul - and the mind - as well as the body. And in the age of gastro-porn and Instagram lifestyle gurus, this wise and practical book is her invitation to rediscover the pleasure of good food, prepared and presented with minimum fuss and maximum love.\u003c\/p\u003e\n\u003cp\u003eThis collection of personal reflections and recipes - ranging from the practical to the contemplative, offering warm and witty reflections on everything from carving a chicken to cooking through grief - will make you long to get into the kitchen and leave you freshly inspired to cook with joy for the people you cherish in your life.\u003c\/p\u003e\n\u003cp\u003eLike a simple but glorious meal cooked by a dear friend, this feast of a book is infused with warmth and generosity - a treat for all who value the solitary and shared pleasures of cooking and eating.\u003c\/p\u003e","brand":"Blackwell's","offers":[{"title":"Default Title","offer_id":48295434879134,"sku":"ffe1789751660086","price":27.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/love-and-hunger-thoughts-on-the-gift-of-food-charlotte-wood_1.png?v=1789751665"},{"product_id":"the-joy-of-snacking-a-graphic-memoir-about-food-love-family-hilary-fitzgerald-campbell","title":"The Joy of Snacking: A Graphic Memoir about Food, Love \u0026 Family (Hilary Fitzgerald Campbell)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eNew Yorker\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e cartoonist and author of \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eMurder Book \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eHilary Fitzgerald Campbell returns with a riotous and radically candid comic memoir about snacks, connection, and developing a taste for freedom.\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eFrom standup comedian, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eNew Yorker\u003c\/span\u003e\u003cspan\u003e cartoonist, and the author of \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eMurder Book\u003c\/span\u003e\u003cspan\u003e comes this fresh comics memoir about being a snacker in a world of foodies. With equal parts humor and unflinching honesty, Hilary traces her life story through food: from her childhood as the ultimate picky eater, her teenage and young adult years of disordered eating, and finally learning to love herself again. Punctuated throughout with ridiculous (but very real! and important!) snack recipes like \"a baggie of goldfish\" and \"burnt toast,\" Campbell captures the reality of growing up in a woman's body in the '90s and '00s in how it shaped her life in work, friendship, and dating. Especially dating.\u003cbr\u003e\u003cbr\u003eAren't we all seeking love, self-acceptance, and a good snack to get you through it? These hilarious stories of family, romance, and belonging prove that if food can isolate us, it also has the power to connect us to what matters most.\u003c\/span\u003e\u003c\/p\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Default Title","offer_id":48295436288158,"sku":"zsq1789751769736","price":18.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/the-joy-of-snacking-a-graphic-memoir-about-food-love-family-hilary-fitzgerald-ca_1.jpg?v=1789751774"},{"product_id":"soul-food-the-surprising-story-of-an-american-cuisine-one-plate-at-a-time-adrian-miller","title":"Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time (Adrian Miller)","description":"\u003cp\u003e\u003cspan\u003e2014 James Beard Foundation Book Award, Reference and Scholarship.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan\u003eHonor Book for Nonfiction, Black Caucus of the American Library Association.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIn this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and \"red drinks--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan\u003eMiller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food--in all its fried, pork-infused, and sugary glory--is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and twenty-two recipes.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":48295437107358,"sku":"zxw1789751840347","price":16.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/soul-food-the-surprising-story-of-an-american-cuisine-one-plate-at-a-time-adrian_1.jpg?v=1789751845"},{"product_id":"tasting-the-past-recipes-from-the-middle-ages-to-the-civil-war-jacqui-wood","title":"Tasting the Past: Recipes from the Middle Ages to the Civil War (Jacqui Wood)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe many influences of the past on our diet today make the concept of \"British food\" very hard to define. The Celts, Romans, Saxons, Vikings, and Normans all brought ingredients to the table, as it were, and onwards the Crusades spread all manner of spices. The Georgians enjoyed a new level of excess, and then of course the world wars forced everyone into the challenge of making meals from very little. The post-war period brought convenience foods, and health issues which are being felt widely now. This is the first study of the rich history of British food, its fads and its fashions to be combined with a practical cookbook of over 200 recipes from each age for use today. \u003c\/span\u003e","brand":"IPG","offers":[{"title":"Default Title","offer_id":48295437467806,"sku":"mhj1789751861239","price":15.57,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/tasting-the-past-recipes-from-the-middle-ages-to-the-civil-war-jacqui-wood_1.jpg?v=1789751865"},{"product_id":"feasts-and-fasts-a-history-of-food-in-india-colleen-taylor-sen","title":"Feasts and Fasts: A History of Food in India (Colleen Taylor Sen)","description":"\u003cspan\u003eFrom dal to samosas, paneer to vindaloo, dosa to naan, Indian food is diverse and wide-ranging—unsurprising when you consider India’s incredible range of climates, languages, religions, tribes, and customs. Its cuisine differs from north to south, yet what is it that makes Indian food recognizably Indian, and how did it get that way? To answer those questions, Colleen Taylor Sen examines the diet of the Indian subcontinent for thousands of years, describing the country’s cuisine in the context of its religious, moral, social, and philosophical development.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e           \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eExploring the ancient indigenous plants such as lentils, eggplants, and peppers that are central to the Indian diet, Sen depicts the country’s agricultural bounty and the fascination it has long held for foreign visitors. She illuminates how India’s place at the center of a vast network of land and sea trade routes led it to become a conduit for plants, dishes, and cooking techniques to and from the rest of the world. She shows the influence of the British and Portuguese during the colonial period, and she addresses India’s dietary prescriptions and proscriptions, the origins of vegetarianism, its culinary borrowings and innovations, and the links between diet, health, and medicine. She also offers a taste of Indian cooking itself—especially its use of spices, from chili pepper, cardamom, and cumin to turmeric, ginger, and coriander—and outlines how the country’s cuisine varies throughout its many regions.\u003c\/span\u003e\u003cbr\u003e","brand":"Chicago Distribution Center","offers":[{"title":"Default Title","offer_id":48295437566110,"sku":"nuj1789751840329","price":25.35,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/feasts-and-fasts-a-history-of-food-in-india-colleen-taylor-sen_1.jpg?v=1789751870"},{"product_id":"pig-years-ellyn-gaydos","title":"Pig Years (Ellyn Gaydos)","description":"\u003cdiv aria-expanded=\"true\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\"\u003e\n\u003cspan class=\"a-text-bold\"\u003eThis captivating memoir is a “startling testimony to the glories and sorrows of raising and harvesting plants and animals” (Anthony Doerr, best-selling author of\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003e\u003cspan\u003e \u003c\/span\u003eAll the Light We Cannot See),\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eas an itinerant farmhand chronicles the wonders hidden within the ever-blooming seasons of life, death, and rebirth.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ePig Years\u003c\/span\u003e\u003cspan\u003e catapults American nature writing into the 21st century, and has been hailed by Lydia Davis and Aimee Nezhukumatathil as “engrossing” and “a marvel.” As a farmer in Upstate New York and Vermont, Ellyn Gaydos lives on the knife edge between loss and gain. Her debut memoir draws us into this precarious world, conjuring with stark simplicity the lifeblood of the farm: its livestock and stark full moons, the sharp cold days lives near to the land. Joy and tragedy are frequent bedfellows. Fields go barren and animals meet their end too soon, but then their bodies become food in a time-old human ritual. Seasonal hands are ground down by the hard work, but new relationships are formed, love blossoms and Gaydos yearns to become a mother. As winter’s dark descends, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ePig Years\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003edraws us into a violent and gorgeous world where pigs are star-bright symbols of hope and beauty surfaces in the furrows, the sow, even in the slaughter.\u003cbr\u003e\u003cbr\u003eIn hardy, lyrical prose that recalls the agrarian writing of Annie Dillard and Wendell Berry, Gaydos asks us to bear witness to the work that sustains us all and to reconsider what we know of survival and what saves us. \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ePig Years\u003c\/span\u003e\u003cspan\u003e is a rapturous reckoning of love, labor, and loss within a landscape given to flux.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-expander-header a-expander-partial-collapse-header\"\u003e\n\u003ci class=\"a-icon a-icon-extender-collapse\"\u003e\u003c\/i\u003e\u003cspan class=\"a-expander-prompt\"\u003eRead less\u003c\/span\u003e\n\u003c\/div\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":48295473938590,"sku":"fgi1789752199447","price":17.82,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/pig-years-ellyn-gaydos_1.jpg?v=1789752204"},{"product_id":"the-making-of-a-cook-madeleine-kamman","title":"The Making of a Cook (Madeleine Kamman)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eJacket. First Edition. NY: Weathervane, [1971].\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKamman collates five hundred recipes collected from diverse Western cultures with lessons on the preparation and selection of food. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eVery good and bright.\u003c\/p\u003e\n\u003cp\u003e127\u003c\/p\u003e","brand":"J. Abel","offers":[{"title":"Default Title","offer_id":48295476461726,"sku":"qgd1789752224106","price":22.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/the-making-of-a-cook-madeleine-kamman_1.jpg?v=1789752229"},{"product_id":"gastronomica-the-journal-of-food-and-culture-the-american-issue-volume-8-no-2","title":"Gastronomica: The Journal of Food and Culture: The American Issue - Volume 8, No. 2","description":"\u003cp\u003eEdited by Darra Goldstein. Pictorial wrappers. Berkeley: U.C. Press, Spring 2008,\u003c\/p\u003e\n\u003cp\u003eThis early issue of the beloved magazine Gastronomica, edited by Darra Goldstein, features \u003cspan\u003e\u003cem\u003eThe Food Music Pantheon: Louis, Louis, Louis, Fats, and Slim\u003c\/em\u003e by Roy Blount, Jr., \u003cem\u003eRoadtrip to Chinatown: Tasting Your Heritage\u003c\/em\u003e, One Bite at a Time by Eve M. Tai, \u003cem\u003eSimple Meals with M.F.K. Fisher\u003c\/em\u003e by Joan Reardon, and much more. Very good.\u003c\/span\u003e\u003c\/p\u003e","brand":"Celia","offers":[{"title":"Default Title","offer_id":48295481147550,"sku":"fqj1789752413434","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/IMG_1068.jpg?v=1789752418"},{"product_id":"repast-the-story-of-food-jenny-linford","title":"Repast: The Story of Food (Jenny Linford)","description":"\u003cdiv class=\"a-expander-content a-expander-partial-collapse-content\" data-expanded=\"false\"\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eA deliciously fascinating, expertly written global tour of cooking, eating, and drinking, told through objects in the collection of the British Museum.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur insatiable appetite for creativity in the kitchen―or around the open fire―is reflected in the fascinating objects explored in this book. Written by food writer Jenny Linford in collaboration with the British Museum, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eRepast\u003c\/span\u003e\u003cspan\u003e focuses on artifacts in the museum’s collection―from ancient clay cooking vessels to exquisite gold cups―spanning multiple continents and dating from prehistory to the modern day.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTaking a broadly chronological approach to the subject, the book is arranged into thirteen thematic chapters, starting with explorations of hunting and gathering and ending with the history of eating out; along the way, agriculture, alcohol, and cooking―among other subjects―are also investigated. Interspersed among the many remarkable objects examined in each chapter is a series of in-depth essays on such topics as tea (the world’s most consumed drink after water), pork (one of the world's most consumed meats), and wheat (the source of 20 percent of the world's human calorie consumption), revealing the many social, cultural, and religious aspects of food.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThrough a feast of words and images, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eRepast\u003c\/span\u003e\u003cspan\u003e presents the irresistible, international story of food, drink, and the culinary arts\u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":48295482425502,"sku":"qmk1789752450164","price":35.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/repast-the-story-of-food-jenny-linford_1.jpg?v=1789752456"},{"product_id":"how-to-share-an-egg-a-true-story-of-hunger-love-and-plenty-bonny-reichert","title":"How to Share an Egg: A True Story of Hunger, Love, and Plenty (Bonny Reichert)","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eA moving culinary memoir about the relationship between food and family—sustenance and survival—from a chef, award-winning journalist, and daughter of a Holocaust survivor.\u003cbr\u003e\u003cbr\u003e“Beautifully written, heartbreaking and hopeful.”—Ruth Reichl,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eNew York Times\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003ebestselling author of\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eThe Paris Novel\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eWhen you’re raised by someone who once survived on potato peels and coffee grounds, you develop a pretty healthy respect for food.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eBonny Reichert avoided everything to do with the Holocaust until she found herself, in midlife, suddenly typing those words into an article she was writing. The journalist had grown up hearing stories about her father’s near-starvation and ultimate survival in Auschwitz-Birkenau, but she never imagined she would be able to face this epic legacy head-on.\u003cbr\u003e\u003cbr\u003eThen a chance encounter with a perfect bowl of borscht in Warsaw set Bonny on a journey to unearth her culinary lineage, and she began to dig for the roots of her food obsession, dish by dish. Stepping into the kitchen to connect her past with her future, the author recounts the defining moments of her life in a poignant tale of scarcity and plenty: her colorful childhood in the restaurant business, the crumbling of her first marriage and the intensity of young motherhood, her decision to become a chef, and that life-altering visit to Poland. Whether it’s the flaky potato knishes and molasses porridge bread she learned to bake at her baba Sarah’s elbow, the creamy vichyssoise she taught herself to cook in her tiny student apartment, or the brown butter eggs her father, now 93, still scrambles for her whenever she needs comfort, cuisine is both an anchor and an identity; a source of joy and a signifier of survival.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eHow to Share an Egg\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eis a journey of deep flavors and surprising contrasts. By turns sweet, salty, sour, and bitter, this is one woman’s search to find her voice as a writer, chef, mother, and daughter. Do the tiny dramas of her own life matter in comparison to everything her father has seen and done? This moving exploration of heritage, inheritance, and self-discovery sets out to find the answer.\u003c\/span\u003e\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":48295482556574,"sku":"qin1789752451155","price":18.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/how-to-share-an-egg-a-true-story-of-hunger-love-and-plenty-bonny-reichert_1.jpg?v=1789752459"},{"product_id":"the-gastronomica-reader-darra-goldstein","title":"The Gastronomica Reader (Darra Goldstein)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eDescribed in the 2008 \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eSaveur\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e100 as “At the top of our bedside reading pile since its inception in 2001,” the award-winning \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eGastronomica: The Journal of Food and Culture\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eis a quarterly feast of truly exceptional writing on food. Designed both to entertain and to provoke, \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eThe Gastronomica Reader\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e now offers a sumptuous sampling from the journal’s pages―including essays, poetry, interviews, memoirs, and an outstanding selection of the artwork that has made \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eGastronomica\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eso distinctive. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn words and images, it takes us around the globe, through time, and into a dazzling array of cultures, investigating topics from early hominid cooking to Third Reich caterers to the Shiite clergy under Ayatollah Khomeini who deemed Iranian caviar fit for consumption under Islamic law. Informed throughout by a keen sense of the pleasures of eating, tasting, and sharing food, \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eThe Gastronomica Reader \u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003ewill inspire readers to think seriously, widely, and deeply about what goes onto their plates.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e(116)\u003c\/span\u003e\u003c\/p\u003e","brand":"Friends of SF Library","offers":[{"title":"Default Title","offer_id":48295485702302,"sku":"xfz1789752498596","price":29.21,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/the-gastronomica-reader-darra-goldstein_1.jpg?v=1789752503"},{"product_id":"exploding-tomatoes-and-other-stories-the-food-and-flavours-of-southern-italy-sophie-grigson","title":"Exploding Tomatoes and Other Stories: The Food and Flavours of Southern Italy (Sophie Grigson)","description":"\u003cp\u003e\u003cspan\u003eHaving moved to a small town in Puglia over two years ago - a place she now calls home - Sophie Grigson felt ready for another adventure... Driving along the coastal 'instep' of southern Italy in her trusty purple car, she travels between little fishing ports and explores Puglia's gay capital, then heads into the wild hills of Basilicata and Calabria's high Sila famed for its chestnuts and mushrooms, and ends her journey in the bergamot orchards clustering around Reggio. In this book, Sophie charts the local delicacies, ingredients and producers; through recipes and stories, she immerses you in the beauty, culture, food and characters of southern Italy.\u003c\/span\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":48295487340702,"sku":"fib1789752564529","price":22.32,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/exploding-tomatoes-and-other-stories-the-food-and-flavours-of-southern-italy-sop_1.jpg?v=1789752568"},{"product_id":"the-unsettling-of-america-culture-agriculture-wendell-berry","title":"The Unsettling of America: Culture \u0026 Agriculture (Wendell Berry)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a-text-bold\"\u003eA landmark work of environmental writing that powerfully argues that our estrangement from the land through industrial farming is a cultural and spiritual crisis\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eSince its publication in 1977, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Unsettling of America\u003c\/span\u003e\u003cspan\u003e has been recognized as a classic of American letters. In it, Wendell Berry argues that good farming is a cultural and spiritual discipline. Today’s agribusiness, however, takes farming out of its cultural context and away from families. As a result, we as a nation are more estranged from the land—from the intimate knowledge, love, and care of it.\u003cbr\u003e\u003cbr\u003eSadly, his arguments and observations are more relevant than ever. Although “this book has not had the happy fate of being proved wrong,” Berry writes, there are people working “to make something comely and enduring of our life on this earth.” Wendell Berry is one of those people, writing and working, as ever, with passion, eloquence, and conviction.\u003c\/span\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":48295488848030,"sku":"ubh1789752647664","price":13.56,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/the-unsettling-of-america-culture-agriculture-wendell-berry_1.jpg?v=1789752651"},{"product_id":"service-ready-a-story-of-love-restaurants-and-the-power-of-hospitality-molly-irani","title":"Service Ready: A Story of Love, Restaurants, and the Power of Hospitality (Molly Irani)","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eMolly Irani, the visionary cofounder of the James Beard Award–winning restaurant Chai Pani, shares her passion for hospitality and story of building a thriving business that puts people first.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eGrowing up with parents who owned a restaurant, Molly understood the power of service but also had a keen understanding of the industry’s challenges. When her husband Meherwan wanted to open a restaurant that would serve the Indian street food of his childhood, Molly thought he was nuts. And yet, the couple turned this unlikely dream into a vibrant reality. Chai Pani would eventually win the James Beard Award for Most Outstanding Restaurant in America, and be named one of 50 Favorite Restaurants in America by \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe New York Times,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eand one of \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eSouthern Living\u003c\/span\u003e\u003cspan\u003e’s 20 Friendliest Places in the South\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eIn \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cem\u003eService Ready\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eMolly takes readers on their inspiring journey to the heights of culinary and professional success. While she and her husband learned their way into running a restaurant, Molly created a groundbreaking work culture with industry-leading retention rates. They have fostered a loyal team and legions of fans, and have since launched multiple Chai Pani locations, the fast-growing spin-off, Botiwalla, and the popular spice business, Spicewalla.\u003cbr\u003e\u003cbr\u003eMolly shares the ten core principles that have shaped their path, offering essential lessons for any industry. She opens up about the challenges and rewards of being business partners with your life partner and shares how she and Meherwan learned to merge their strengths in order to thrive. Her story celebrates the power of female leadership in a traditionally male-dominated field and is a testament to the essential impact these strengths bring to businesses. As she reflects on navigating a recession, a global pandemic, and the devastating floods in Asheville, she explores resilience, innovation, and how to create a strong culture in any workplace.\u003c\/span\u003e\u003c\/p\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Default Title","offer_id":48295489896606,"sku":"lry1789752683146","price":18.27,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/service-ready-a-story-of-love-restaurants-and-the-power-of-hospitality-molly-ira_1.jpg?v=1789752711"},{"product_id":"psychogastronomy-thom-eagle","title":"Psychogastronomy (Thom Eagle)","description":"\u003cp class=\"p2\" data-rte-preserve-empty=\"true\"\u003e\u003cspan\u003eThom Eagle is the author of three previous books on food: \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eFirst, catch: study of a spring meal\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eSummer’s Lease: how to cook without heat\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eThe Philosophy of Pickles. \u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003eHe can be found cooking at \u003c\/span\u003e\u003cspan\u003eBottega Caruso\u003c\/span\u003e\u003cspan\u003e in Margate, England and doing pop ups, teaching workshops, and making nocino.\u003c\/span\u003e\u003cspan\u003eThom Eagle is the author of three previous books on food: \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eFirst, catch: study of a spring meal\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eSummer’s Lease: how to cook without heat\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eThe Philosophy of Pickles. \u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003eHe can be found cooking at \u003c\/span\u003e\u003cspan\u003eBottega Caruso\u003c\/span\u003e\u003cspan\u003e in Margate, England and doing pop ups, teaching workshops, and making nocino.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\" data-rte-preserve-empty=\"true\"\u003eTwo excerpts from the foreword by Andrew Barton:\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e1: \u003cspan\u003eThe culinary writing of \u003c\/span\u003eThom Eagle\u003cspan\u003e found its way to me after I read a short blurb about his debut book. \u003c\/span\u003e\u003cem\u003eFirst, Catch - study of a spring meal \u003c\/em\u003e\u003cspan\u003ehad either just or not yet been published. I was staying at my childhood home for a weekend, and coming across this blurb was in the latter half of the evening. The premise of this book, one without any clear recipes but a great deal about the sensory aspects, the intellectual exercises one goes through when cooking with intention, massively appealed to me. That same night – book ordered – I found my way to Thom’s blog, which had short pieces ranging from travelogue-style journal entries to recipes to restaurant reactions to contemplative pondering to…I just kept scrolling backward; he’d been writing it for some time. The grandfather clock downstairs struck midnight, and I kept reading.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e2: \u003cspan\u003eThis book begins with the collection of place-letters appearing as they did during the era in which they were written, then drifts back in time to a selection of once-blog writing, selected and edited by me, then annotated by Thom in 2025. A writer’s journey in nine years of notes, with gaps nearly every page to pop a bookmark in and savor the echo. Just as Thom loves to preserve under salt or brine, these pieces now rest in this binding, developing. As you read, or  begin to taste, really tune in – and then look around you. \u003c\/span\u003e\u003c\/p\u003e","brand":"Andrew Barton","offers":[{"title":"Default Title","offer_id":48295499661470,"sku":"flx1789752873830","price":21.28,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/psychogastronomy-thom-eagle_1.webp?v=1789752878"},{"product_id":"moveable-feasts-paris-in-twenty-meals-chris-newens","title":"Moveable Feasts: Paris in Twenty Meals (Chris Newens)","description":"\u003cp\u003e\u003cstrong\u003eHardback edition.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eParis has a justifiable claim to be the centre of European gastronomy - but beyond its trademark \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eterrasses\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eand zinc-topped tables, what can its cuisine tell us about the city? Chris Newens, an award-winning food writer and long-time resident of the historic slaughterhouse \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003equartier\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eVillette, takes us on a delightful gastronomic journey around Paris' twenty spiralling \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003earrondissements\u003c\/span\u003e\u003cspan\u003e, seeking out, sampling and attempting to recreate a dish that represents each as it is today.\u003cbr\u003e\u003cbr\u003eHemingway wrote that 'wherever you go for the rest of your life it stays with you, for Paris is a moveable feast'. From Congolese cat fish in the 18th to Middle Eastern falafels in the 4th, to the charcuterie served at the libertine nightclubs of Pigalle in the 9th, Newens lifts the lid on the city's ever-changing, defining and irresistible food culture.\u003c\/span\u003e\u003c\/p\u003e","brand":"Book Outlet","offers":[{"title":"Default Title","offer_id":48295500021918,"sku":"xgf1789752892565","price":18.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/moveable-feasts-paris-in-twenty-meals-chris-newens_1.jpg?v=1789752897"}],"url":"https:\/\/velvetdrapeclad.shop\/collections\/food-writing.oembed","provider":"My Store","version":"1.0","type":"link"}