In Defense of Food: An Eater's Manifesto

In Defense of Food: An Eater's ManifestoMichael Pollan s last book, The Omnivore s Dilemma, launched a national conversation about the American way of eating now In Defense of Food shows us how to change it, one meal at a time Pollan proposes a new answer to the question of what we should eat that comes down to seven simple but liberati

On Food and Cooking: The Science and Lore of the Kitchen

On Food and Cooking: The Science and Lore of the KitchenHarold McGee s On Food and Cooking is a kitchen classic Hailed by Time magazine as a minor masterpiece when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they r

The Omnivore's Dilemma: A Natural History of Four Meals

The Omnivore's Dilemma: A Natural History of Four MealsWhat should we have for dinner For omnivore s like ourselves, this simple question has always posed a dilemma When you can eat just about anything nature or the supermarket has to offer, deciding what you should eat will inevitably stir anxiety, especially when some of the foods on offer might s

Salt: A World History

Salt: A World HistoryFrom the Bestselling Author of Cod and The Basque History of the World n nIn his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history salt The only rock we eat, salt has shaped civilization from the very beginning, and its story

The Man Who Ate Everything

The Man Who Ate EverythingWhen Jeffrey Steingarten was appointed food critic for Vogue, he systematically set out to overcome his distaste for such things as kimchi, lard, Greek cuisine, and blue food He succeeded at all but the last Steingarten is fairly sure that God meant the color blue mainly for food that has gone ba

Modernist Cuisine: The Art and Science of Cooking

Modernist Cuisine: The Art and Science of CookingA revolution is underway in the art of cooking Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts Borrowing techniques from the laboratory, pioneering chefs at world renowned restaurants such as elBu