{"title":"Food Writing","description":"","products":[{"product_id":"our-fermented-lives-julia-skinner","title":"Our Fermented Lives (Julia Skinner)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eFood historian and fermentation expert Julia Skinner takes a deep dive into the fascinating cultural history of fermented foods, examining how bread, coffee, tea, alcoholic drinks, vinegars, fermented vegetables, herbs, and spices were first introduced and their inextricable connection to the evolution of human health, food tastes and preservation techniques, and the development of community across many cultures and periods. \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFrom craft beers and sourdough bread to kimchi, coffee, tea, and cheese, fermentation is a popular topic in both food and health circles. In \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eOur Fermented Lives,\u003c\/b\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e food historian and fermenting expert Julia Skinner explores the fascinating roots of a wide range of fermented foods in cultures around the world, with a focus on the many intersections fermented foods have with human history and culture, from the evolution of the microbiome to food preservation techniques, distinctive flavor profiles around the globe, and the building of community. Fans of fermentation, chefs, and anyone fascinated with the origins of various foods will enjoy this engaging popular history, which is accompanied by 42 recipes adapted from historic sources, including sauerkraut, corn beer, uji (fermented grain porridge), pickles and relishes, vinegars, ketchup, soy sauce, Tepache (fermented pineapple drink), vinegars, beet kvass, and more.\u003c\/span\u003e","brand":"Hachette Book Group","offers":[{"title":"Default Title","offer_id":42105998803123,"sku":"9781635863833","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/ourfermentedlives.jpg?v=1693102769"},{"product_id":"the-art-of-eating-50th-anniversary-edition-m-f-k-fisher","title":"The Art of Eating: 50th Anniversary Edition (M.F.K. Fisher)","description":"\u003cp\u003eThis 50th anniversary paperback reprint contains what Julia Child referred to as \"the essence of M.F.K. Fisher.\" Fisher (1908-1992) was one of this country's earliest food writers; her eloquent yet unostentatious prose has charmed generations. The 784-page collection brings together five works originally published under separate titles: \"Serve it Forth,\" \"Consider the Oyster,\" \"How to Cook a Wolf,\" \"The Gastronomical Me\" and \"An Alphabet for Gourmets.\" There are also recipes scattered throughout.\u003c\/p\u003e","brand":"HarperCollins","offers":[{"title":"Default Title","offer_id":42904845877427,"sku":"9780764542619","price":29.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/028573972933ece6ff3e3d78a9c3e794.jpg?v=1693102165"},{"product_id":"with-bold-knife-fork-mfk-fisher","title":"With Bold Knife \u0026 Fork (MFK Fisher)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"expandContent\" id=\"desc_summary1582435812-content\"\u003e\n\u003cb\u003eThe woman who elevated food writing to an art is at her best in this mouthwatering collection of memoirs and recipes.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eBoldly confessing her prejudices and her passions, M. F. K Fisher includes more than 140 recipes in the 17 chapters of this book. Dishes for every course of every meal can be found here, from the simplest to the most esoteric: tidbits, appetizers, breads, pastries, fish, fowl, meats, soups, vegetables, desserts, and casseroles.\u003cbr\u003e\u003cbr\u003eWhether recalling forbidden fruits from her childhood (such as mashed potatoes with catsup), her mother’s legendary mustard pickles, or a Caribbean bride singing about peas and rice, each description is flavored with the eloquence, warmth, and wit that became Fisher’s hallmark. Among the many admirers Fisher accrued during her illustrious and varied career was W. H. Auden, who said of her, “I do not know of anyone in the United States who writes better prose.”\u003c\/div\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42106015776947,"sku":"9781582435817","price":18.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/77df8a02acbdbe4a5adc82d78318e3aa.jpg?v=1693102166"},{"product_id":"the-apprentice-jacques-pepin","title":"The Apprentice (Jacques Pepin)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eIn this captivating memoir, republished in a beautiful new edition with French flaps and a foreword by Anthony Bourdain to celebrate his 80th birthday, Jacques Pépin tells the story of his rise from a frightened apprentice in Old World French kitchens to a superstar who taught millions of Americans how to cook. We see young Jacques first as a homesick six-year-old boy in war-ravaged France. Working his way up the ladder in the feudal system of France’s most famous restaurants, he becomes Charles de Gaulle’s personal chef.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWhen he comes to the America, he falls in with the leaders of the country’s food revolution: Julia Child, Craig Claiborne, and James Beard. Jacques proves himself to be a master of reinvention, turning down a job as John F. Kennedy’s chef to develop recipes for Howard Johnson’s and, after a near-fatal car accident, switching careers to become a charismatic TV celebrity. The book includes forty of Jacques’s all-time favorite recipes and dozens of photographs from his private collection.\u003c\/div\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn this captivating memoir, republished to celebrate his 80th birthday, Jacques Pépin tells the story of his rise from a frightened apprentice in Old World French kitchens to a superstar who taught millions of Americans how to cook. We see young Jacques first as a homesick six-year-old boy in war-ravaged France. Working his way up the ladder in the feudal system of France’s most famous restaurants, he becomes Charles de Gaulle’s personal chef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhen he comes to the America, he falls in with the leaders of the country’s food revolution: Julia Child, Craig Claiborne, and James Beard. Jacques proves himself to be a master of reinvention, turning down a job as John F. Kennedy’s chef to develop recipes for Howard Johnson’s and, after a near-fatal car accident, switching careers to become a charismatic TV celebrity. The book includes forty of Jacques’s all-time favorite recipes and dozens of photographs from his private collection.\u003c\/span\u003e\u003c\/p\u003e","brand":"HarperCollins","offers":[{"title":"Default Title","offer_id":42106017513651,"sku":"9780544657496","price":19.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/theapprentice.jpg?v=1693102885"},{"product_id":"dinner-for-one-how-cooking-in-paris-saved-me-sutanya-dacres","title":"Dinner for One: How Cooking in Paris Saved Me (Sutanya Dacres)","description":"\u003cstrong\u003eFrom podcast host Sutanya Dacres comes \u003cem\u003eDinner for One\u003c\/em\u003e, an unforgettable memoir of how she rebuilt her life after her American-in-Paris fairy tale shattered, starting with cooking dinner for herself in her Montmartre kitchen\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eWhen Sutanya Dacres married her French boyfriend and moved to Paris at twenty-seven, she felt like she was living out her very own Nora Ephron romantic comedy. Jamaican-born and Bronx-raised, she had never dreamed she herself could be one of those American women in Paris she admired from afar via their blogs, until she met the man of her dreams one night in Manhattan. A couple of years later, she married her Frenchman and moved to Paris, embarking on her own “happily-ever-after.” But when her marriage abruptly ended, the fairy tale came crashing down around her.\u003cbr\u003e\u003cbr\u003eReeling from her sudden divorce and the cracked facade of that picture-perfect expat life, Sutanya grew determined to mend her broken heart and learn to love herself again. She began by cooking dinner for one in her Montmartre kitchen. Along the way, she builds Parisienne friendships, learns how to date in French, and examines what it means to be a Black American woman in Paris—all while adopting the French principle of pleasure, especially when it comes to good food, and exploring what the concept of self-care really means.\u003cbr\u003e\u003cbr\u003eBrimming with charm, humor, and hard-won wisdom, Sutanya's story takes you on an adventure through love, loss, and finding where you truly belong, even when it doesn’t look quite how you expected.","brand":"HarperCollins","offers":[{"title":"Default Title","offer_id":42106021707955,"sku":"9780778333036","price":27.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/902908e45d62038598de9cf67ab02fd9.jpg?v=1693102166"},{"product_id":"cassoulet-confessionals-food-france-family-and-the-stew-that-saved-my-soul-sylvie-bigar","title":"Cassoulet Confessions: Food, France, Family, and the Stew That Saved My Soul (Sylvie Bigar)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eA touching memoir on searching for the meaning of an authentic French cassoulet and uncovering much more. \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eCassoulet Confessions\u003c\/b\u003eis an enthralling memoir by award-winning food and travel writer Sylvie Bigar that reveals how a simple journalistic assignment sparked a culinary obsession and transcended into a quest for identity. Set in the stunning southern French countryside, this honest and poignant memoir conveys hunger for authentic food and a universal hunger for home. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eCassoulet Confessions,\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eSylvie travels across the Atlantic from her home in New York to the origin of cassoulet – the Occitanie region of Southern France. There she immerses herself in all things cassoulet: the quintessential historic meat and bean stew. From her first spoonful, she is transported back to her dramatic childhood in Geneva, Switzerland, and finds herself journeying through an unexpected rabbit hole of memories. Not only does she discover the deeper meanings of her ancestral French cuisine, but she is ultimately transformed by having to face her unsettling, complex family history.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eSylvie’s simple but poetic prose immerses us in her story: we smell the simmering aromas of French kitchens, empathize with her family dilemmas, and experience her internal struggle to understand and ultimately accept herself.\u003c\/p\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":42106023248051,"sku":"9781743797969","price":24.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/cassoulet.jpg?v=1693102515"},{"product_id":"the-secret-life-of-groceries-benjamin-lorr","title":"The Secret Life of Groceries (Benjamin Lorr)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"desc_summary0553459414-content\" class=\"expandContent\"\u003e\n\u003cb\u003eIn the tradition of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eFast Food Nation\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Omnivore's Dilemma\u003c\/i\u003e, an extraordinary investigation into the human lives at the heart of the American grocery store\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThe miracle of the supermarket has never been more apparent. Like the doctors and nurses who care for the sick, suddenly the men and women who stock our shelves and operate our warehouses are understood as 'essential' workers, providing a quality of life we all too easily take for granted. But the sad truth is that the grocery industry has been failing these workers for decades.\u003cbr\u003e\u003cbr\u003eIn this page-turning expose, author Benjamin Lorr pulls back the curtain on the highly secretive grocery industry. Combining deep sourcing, immersive reporting, and sharp, often laugh-out-loud prose, Lorr leads a wild investigation, asking what does it take to run a supermarket? How does our food get on the shelves? And who suffers for our increasing demands for convenience and efficiency? In this journey:\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e\n\u003cul\u003e\n\u003cli\u003eWe learn the secrets of Trader Joe's success from Trader Joe himself\u003c\/li\u003e\n\u003cli\u003eDrive with truckers caught in a job they call \"sharecropping on wheels\"\u003c\/li\u003e\n\u003cli\u003eBreak into industrial farms with activists to learn what it takes for a product to earn certification labels like \"fair trade\" and \"free range\"\u003c\/li\u003e\n\u003cli\u003eFollow entrepreneurs as they fight for shelf space, learning essential tips, tricks, and traps for any new food business\u003c\/li\u003e\n\u003cli\u003eJourney with migrants to examine shocking forced labor practices through their eyes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003eThe product of five years of research and hundreds of interviews across every level of the business,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Secret Life of Groceries\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis essential reading for those who want to understand our food system--delivering powerful social commentary on the inherently American quest for more and compassionate insight into the lives that provide it.\u003c\/div\u003e","brand":"Penguin Random House","offers":[{"title":"Regular","offer_id":45039619670195,"sku":"9780553459418","price":20.0,"currency_code":"USD","in_stock":false},{"title":"Shopworn","offer_id":45039619702963,"sku":"9780553459418","price":16.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/secretlife.jpg?v=1693102994"},{"product_id":"preorder-conversations-behind-the-kitchen-door-emmanuel-laroche","title":"Conversations Behind the Kitchen Door (Emmanuel Laroche)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"desc_summary1631959174-content\" class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eConversations Behind the Kitchen Door\u003c\/i\u003e offers an insider’s look into culinary trends through the words of acclaimed and professionally recognized chefs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eConversations Behind the Kitchen Door\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis Emmanuel Laroche’s collection of dialogues with award-winning chefs from various backgrounds and cultures, sharing their personal experiences of where and why food culture is where it is today.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eRevisiting his childhood and life as a young adult in France, traveling throughout Europe, and eventually moving with his family to the United States, Emmanuel Laroche infuses his knowledge and curiosity of everything food-related within each page of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eConversations Behind the Kitchen Door\u003c\/i\u003e. His decades-long connection with StarChefs—a platform for culinary professionals that hosts the annual International Chef’s Congress—gave Emmanuel the opportunity to meet and interview preeminent culinary talent, where he built a network of trending chefs, pastry chefs, and mixologists. \u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eEmmanuel’s podcast Flavors Unknown, as well as his worldwide search for new foods and flavors, are at the core of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eConversations Behind the Kitchen Door\u003c\/i\u003e. Scores of chefs offer essential insights and entertaining observations about the food scene today—information that will be of interest to new and aspiring chefs, as well as foodies and home cooks who follow trends in restaurants and recipes. Readers will walk away from\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eConversations Behind the Kitchen Door\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ewith a deeper understanding of the minds and creative practices of famous chefs, as well as a map to begin to create sensational dishes of their own.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"IPS","offers":[{"title":"Default Title","offer_id":44786111676595,"sku":"9781631959172","price":21.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/behind.jpg?v=1693102539"},{"product_id":"poet-of-the-appetites-joan-reardon","title":"Poet of the Appetites (Joan Reardon)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"desc_summary0865476217-content\" class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eIn more than thirty books, M.F.K. Fisher forever changed the way Americans understood not only the art of eating but the art of living. Whether considering the oyster or describing how to cook a wolf, she addressed the universal needs \"for food and security and love.\" Readers were instantly drawn into her circle of husbands and lovers, artists and artisans; they felt they knew Fisher herself, whether they encountered her as a child with a fried-egg sandwich in her pocket, a young bride awakening to the glories of French food, or a seductress proffering the first peas of the season.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eOldest child, wife, mother, mistress, self-made career woman, trailblazing writer-Fisher served up each role with panache. But like many other master stylists, she was also a master mythologizer. To retell her story as it really happened, Joan Reardon has made the most of her access to Fisher, her family and friends, and her private papers. This multifaceted portrayal of the woman John Updike christened our \"poet of the appetites\" is no less memorable than the personae Fisher crafted for herself.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"MPS","offers":[{"title":"Default Title","offer_id":42106034487475,"sku":"9780865476219","price":46.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/poetoftheappetites.jpg?v=1693102808"},{"product_id":"savor-fatima-ali","title":"Savor (Fatima Ali)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"desc_summary0593355199-content\" class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eA young chef whose dreams were cut short savors every last minute as she explores food and adventure, illness and mortality in this stunning, lyrical memoir and family story that sweeps from Pakistan to New York City and beyond\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFatima Ali won the hearts of viewers as the season fifteen \"Fan Favorite\" of Bravo's\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eTop Chef\u003c\/i\u003e. At twenty-nine years old, she was a dynamic, boundary-breaking chef and a bright new voice for change in the food world. After the taping wrapped and before the show aired, Fati was diagnosed with a rare form of bone cancer. Not one to ever slow down or admit defeat, the star chef vowed to spend her final year traveling the world, eating delicious food, and making memories with her loved ones. But when her condition abruptly worsened, her plans were sidelined. She pivoted, determined to make her final days count as she worked to tell the story of a brown girl chef who set out to make a name for herself, her food, and her culture.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eIncluding writing from Fatima during her last months and contributions by her mother, Farezeh, and her collaborator, Tarajia Morrell, this deftly woven memoir is an inspiring ode to the food, family, and countries Fatima loved so much. Flashing between past and present, readers are transported back to Pakistan and the childhoods of both Fatima and Farezeh, each deeply affected by the cultural barriers they faced, shaping the course of their lives. From the rustic stalls of the outdoor markets of Karachi to the kitchen and dining room of Meadowood, the acclaimed three-star Michelin restaurant where Fatima apprenticed, Fati reflects on her life and her identity as a chef, a daughter, and a queer woman butting up against traditional views.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eThis triumphant memoir is at once an exploration of the sense of wonder that made Fatima so special, and a shining testament to the resilience of the human spirit. It is, at its core, a story about what it means to truly live, a profound and exquisite portrait of savoring every moment.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eStory Locale:\u003c\/b\u003eLahore, Pakistan; New York City; Los Angeles\u003c\/div\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42106040352947,"sku":"9780593355190","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/savor.jpg?v=1693102349"},{"product_id":"serendipity-oscar-farinetti","title":"Serendipity (Oscar Farinetti)","description":"\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eEataly founder Oscar Farinetti reveals the accidental, serendipitous discoveries that gave birth to some of the world’s most well-known gastronomic delights.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eDid you know that your morning coffee could be thanks to a herd of energetic goats? Or that a forgotten ingredient is behind the invention of the beloved brownie? Who got the fright of their life discovering corn could pop? And which popular soft drink first started out as a medicinal syrup?\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eIn\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eSerendipity\u003c\/em\u003e, Oscar Farinetti, founder of the high-end global food chain Eataly, shares fifty remarkable stories of how some of the greatest successes and examples of excellence in the food world came about by chance, from the invention of foods such as tarte tatin to the sandwich, as well as products like Nutella and corn flakes, plus some of the world’s best wines, Gorgonzola cheese, balsamic vinegar, French fries, rum, and even the ice-cream cone. As Farinetti dives deep into these extraordinary histories, insightful and entertaining interviews with leading artisan food producers, chefs, inventors, and CEOs around the world provide additional color and rare context. The result is a remarkable read that explores humankind’s never-ending quest to discover something new and reminds us that our mistakes, our flaws, and our failures can often be the most necessary ingredient in finding success.\u003c\/p\u003e","brand":"IPS","offers":[{"title":"Default Title","offer_id":42106042876083,"sku":"9781954641181","price":24.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/serendipity.jpg?v=1693102840"},{"product_id":"the-apple-is-everything-barnaby-barford","title":"The Apple is Everything (Barnaby Barford)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"desc_summary1788841646-content\" class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"expandContent\" data-mce-fragment=\"1\"\u003eIt has been a symbol of love and beauty, of temptation, of immortality, peace, death and poison, of sin and redemption. From Adam and Eve to the trials of Heracles, to the art of Cézanne and Magritte, to Newton's theory of gravity, the death of Alan Turing and the growth of Steve Jobs, the apple resonates throughout western culture. It is Snow White, William Tell, it is The Beatles and the Viking gods, it is even the American frontier. Now, Barnaby Barford offers a celebration of this fruit, exploring its impact on the history of humankind. Apples have become a recent feature of Barford's eye-catching installations, whether ripe and healthy or in a state of decay. The Apple is Everything guides the reader through Barford's work and ideology.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003eA provocative new book from sculptor and artist Barnaby Barford• Explores the significance of the apple throughout human history\u003c\/li\u003e\n\u003cli\u003eOver 240 illustrations and photographs of apples, illustrating their place within culture\u003c\/li\u003e\n\u003cli\u003eShort video for the title hereIn mythology, art history and religious iconography, the apple has been imbued with every imaginable human desire\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expandContent\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e","brand":"ACC Art Books","offers":[{"title":"Default Title","offer_id":42106043498675,"sku":"9781788841641","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/appleiseverything.jpg?v=1693102938"},{"product_id":"the-kingdom-of-rye-darra-goldstein","title":"The Kingdom Of Rye (Darra Goldstein)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eCelebrated food scholar Darra Goldstein takes readers on a vivid tour of history and culture through Russian cuisine.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Kingdom of Rye\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e unearths the foods and flavors of the Russian land. Preeminent food studies scholar Darra Goldstein offers readers a concise, engaging, and gorgeously crafted story of Russian cuisine and culture. This story demonstrates how national identity is revealed through food—and how people know who they are by what they eat together. \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eKingdom of Rye\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e examines the Russians' ingenuity in overcoming hunger, a difficult climate, and a history of political hardship while deciphering Russia's social structures from within. 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She paints a delectable portrait of Zabar’s as it is today—the intoxicating aromas, the crowds, the devoted staff—and shares behind-the-scenes anecdotes of the long-time employees, family members, eccentric customers, and celebrity fans who have created a uniquely American institution that honors its immigrant roots, revels in its New York history, and is relentless in its devotion to the art and science of selling gourmet food.","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42106054541491,"sku":"9780805243390","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/zabar_s.jpg?v=1693103074"},{"product_id":"art-of-the-chicken-jacques-pepin","title":"Art of the Chicken (Jacques Pepin)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"desc_summary0358654513-content\" class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003eChicken may not be a fancy or extravagant ingredient, but for master chef Jacques Pépin, it is the one he turns to regularly. In this beautifully illustrated book, Jacques reminisces on his life through the lens of the humble bird, from his childhood in rural France, where he chased chickens and watched as his \u003cem data-mce-fragment=\"1\"\u003emaman\u003c\/em\u003e turned them into her \u003cem data-mce-fragment=\"1\"\u003epoulet à la crème\u003c\/em\u003e, to his demanding apprenticeship and long, illustrious career—cooking Chicken Chasseur for Charles de Gaulle and his family, turning down a chance to work as JFK’s White House Chef for a job at Howard Johnson’s, and appearing on television alongside food-world luminaries like Julia Child. Throughout are Jacques’ favorite chicken and egg recipes, conveyed as if he were sharing them over a dinner table. 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It is destined to become a modern classic.\u003c\/span\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Default Title","offer_id":42106090586291,"sku":"9781982113995","price":18.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/somethingold.jpg?v=1693102848"},{"product_id":"garlic-and-sapphires-ruth-reichl","title":"Garlic and Sapphires (Ruth Reichl)","description":"\u003cdiv id=\"desc_summary0143036610-content\" class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eAuthor of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSave Me the Plums \u003c\/i\u003eRuth Reichl’s iconic, bestselling memoir of her time as an undercover restaurant critic for\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe New York Times\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/i\u003e\"Expansive and funny.\"\u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e—Entertainment Weekly\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/i\u003e\u003c\/b\u003eRuth Reichl, world-renowned food critic and former editor in chief of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eGourmet\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003emagazine, knows a thing or two about food. 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It chronicles the fierce devotion of the remarkable people who shaped her along the way, from her headstrong mother who flouted conservative Indian convention to make a life in New York, to her Brahmin grandfather—a brilliant engineer with an irrepressible sweet tooth—to the man seemingly wrong for her in every way who proved to be her truest ally. A memoir rich with sensual prose and punctuated with evocative recipes, it is alive with the scents, tastes, and textures of a life that spans complex geographies both internal and external.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eLove, Loss, and What We Ate\u003c\/em\u003e is an intimate and unexpected story of food and family—both the ones we are born to and the ones we create—and their enduring legacies.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"HarperCollins","offers":[{"title":"Regular","offer_id":45489379705011,"sku":"9780062868572","price":17.99,"currency_code":"USD","in_stock":false},{"title":"Shopworn","offer_id":45489379737779,"sku":"9780062868572","price":14.39,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/loveloss.jpg?v=1693102806"},{"product_id":"taste-makers-mayukh-sen","title":"Taste Makers (Mayukh Sen)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAmerica’s modern culinary history told through the lives of seven pathbreaking chefs and food writers.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWho’s really behind America’s appetite for foods from around the globe? This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eTaste Makers\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003estretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn imaginative, lively prose, Mayukh Sen—a queer, brown child of immigrants—reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration, and gender,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eTaste Makers\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ewill challenge the way readers look at what’s on their plate—and the women whose labor, overlooked for so long, makes those meals possible.\u003c\/p\u003e","brand":"W. W. Norton","offers":[{"title":"Default Title","offer_id":42106101268659,"sku":"9781324035909","price":16.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/files\/77658d0857832493924ff542f9b0f030.png?v=1682791232"},{"product_id":"salt-a-world-history-mark-kurlansky","title":"Salt: A World History (Mark Kurlansky)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"desc_summary0142001619-content\" class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eAn unlikely world history from the bestselling author of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eCod\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003eand\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Basque History of the World\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/i\u003e\u003c\/b\u003eBest-selling author 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 is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions.  Populated by colorful characters and filled with an unending series of fascinating details,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSalt\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis a supremely entertaining, multi-layered masterpiece.\u003c\/div\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42106102382771,"sku":"9780142001615","price":18.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/salt.jpg?v=1693102885"},{"product_id":"the-telling-room-michael-paterniti","title":"The Telling Room (Michael Paterniti)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn the picturesque village of Guzmán, Spain, in a cave dug into a hillside on the edge of town, an ancient door leads to a cramped limestone chamber known as “the telling room.” Containing nothing but a wooden table and two benches, this is where villagers have gathered for centuries to share their stories and secrets—usually accompanied by copious amounts of wine.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt was here, in the summer of 2000, that Michael Paterniti found himself listening to a larger-than-life Spanish cheesemaker named Ambrosio Molinos de las Heras as he spun an odd and compelling tale about a piece of cheese. An unusual piece of cheese. Made from an old family recipe, Ambrosio’s cheese was reputed to be among the finest in the world, and was said to hold mystical qualities. Eating it, some claimed, conjured long-lost memories. But then, Ambrosio said, things had gone horribly wrong. . . .\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBy the time the two men exited the telling room that evening, Paterniti was hooked. Soon he was fully embroiled in village life, relocating his young family to Guzmán in order to chase the truth about this cheese and explore the fairy tale–like place where the villagers conversed with farm animals, lived by an ancient Castilian code of honor, and made their wine and food by hand, from the grapes growing on a nearby hill and the flocks of sheep floating over the Meseta.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhat Paterniti ultimately discovers there in the highlands of Castile is nothing like the idyllic slow-food fable he first imagined. Instead, he’s sucked into the heart of an unfolding mystery, a blood feud that includes accusations of betrayal and theft, death threats, and a murder plot. As the village begins to spill its long-held secrets, Paterniti finds himself implicated in the very story he is writing.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEqual parts mystery and memoir, travelogue and history, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Telling Room\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eis an astonishing work of literary nonfiction by one of our most accomplished storytellers. A moving exploration of happiness, friendship, and betrayal, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Telling Room\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e introduces us to Ambrosio Molinos de las Heras, an unforgettable real-life literary hero, while also holding a mirror up to the world, fully alive to the power of stories that define and sustain us.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42106103300275,"sku":"9780385337014","price":18.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/tellingroom.jpg?v=1693103016"},{"product_id":"black-food-geographies-ashante-m-reese","title":"Black Food Geographies (Ashanté M. 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By connecting community members' stories to the larger issues of racism and gentrification, Reese shows there are hundreds of Deanwoods across the country.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eReese's geographies of self-reliance offer an alternative to models that depict Black residents as lacking agency, demonstrating how an ethnographically grounded study can locate and amplify nuances in how Black life unfolds within the context of unequal food access.\u003c\/span\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":42106103431347,"sku":"9781469651507","price":27.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/a7cb523ac48fb3c9ae3bf12976d471e5.jpg?v=1693102169"},{"product_id":"eat-joy","title":"Eat Joy! 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Plan to buy two copies—one for you and one for your best foodie friend.\" —\u003ci data-mce-fragment=\"1\"\u003eTaste of Home\u003c\/i\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis collection of intimate, illustrated essays by some of America’s most well–regarded literary writers explores how comfort food can help us cope with dark times—be it the loss of a parent, the loneliness of a move, or the pain of heartache.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eLev Grossman explains how he survived on “sweet, sour, spicy, salty, unabashedly gluey” General Tso’s tofu after his divorce. Carmen Maria Machado describes her growing pains as she learned to feed and care for herself during her twenties. Claire Messud tries to understand how her mother gave up dreams of being a lawyer to make “a dressed salad of tiny shrimp and avocado, followed by prune–stuffed pork tenderloin.” What makes each tale so moving is not only the deeply personal revelations from celebrated writers, but also the compassion and healing behind the story: the taste of hope.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42106112114867,"sku":"9781936787791","price":22.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/eatjoy.jpg?v=1693102602"},{"product_id":"menu-design-in-america","title":"Menu Design in America","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAppetite for art? Gastronomy meets graphics in this comprehensive survey of printed restaurant menus. 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Featuring both covers and interiors, the menus offer an epicurean tour and insight to more than a hundred years of dining out.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAn introduction on the history of menu design by graphic design writer Steven Heller and extended captions by culinary historian John Mariani accompany each piece throughout the book. Various photographs of restaurants round out this compendium that will appeal to anyone who enjoys dining out and its graphic and gastronomic history.\u003c\/p\u003e","brand":"IPS","offers":[{"title":"Default Title","offer_id":42106114638003,"sku":"9783836520294","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/menudesign.jpg?v=1693102742"},{"product_id":"gods-wasps-and-stranglers-mike-shanahan","title":"Gods, Wasps and Stranglers (Mike Shanahan)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"desc_summary1603587977-content\" class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"If you’re looking for a dose of wonder in your reading life, I recommend this beautiful book about the magic of fig trees.\"—\u003cem data-mce-fragment=\"1\"\u003eBook Riot\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOver millions of years, fig trees have shaped our world, influenced our evolution, nourished our bodies and fed our imaginations. 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As he weaves his arid yarns, we suddenly realize that our normal view of the world has been turned on its head: where we once saw scarcity, there is abundance; where we once perceived severity, there is whimsy. Desert cultures that we once assumed lived in “food deserts” are secretly savoring a most delicious world.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42106118602931,"sku":"9781603589857","price":18.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/mesquite.jpg?v=1693102482"},{"product_id":"mango-and-peppercorns-katherine-manning-tung-nguyen-lyn-nguyen","title":"Mango and Peppercorns (Katherine Manning, Tung Nguyen, Lyn Nguyen)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eA powerful memoir of resilience, friendship, family, and food from the acclaimed chefs behind the award-winning Hy Vong Vietnamese restaurant in Miami.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eIACP AWARD WINNER: Literary or Historical Food Writing\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThrough powerful narrative, archival imagery, and 20 Vietnamese recipes that mirror their story, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eMango \u0026amp; Peppercorns\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a unique contribution to culinary literature.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1975, after narrowly escaping the fall of Saigon, pregnant refugee and gifted cook Tung Nguyen ended up in the Miami home of Kathy Manning, a graduate student and waitress who was taking in displaced Vietnamese refugees. 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A range of visuals, including original projects drawings, posters, and magazine and television advertisements accompany informative text discussing the role of each brand and its impact on consumers’ personal habits.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eFeaturing a broad selection of products, such as as Parmiggiano Reggiano cheese, Illy coffee, Panettone Motta, Cirio tomatoes, Barilla pasta, San Pellegrino water, and Nutella, this book is perfect for advertising professionals, graphic designers, brand managers, product designers, and anyone with an interest in Italian food and design.\u003c\/div\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42106125451443,"sku":"9788891802682","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/3b3802a4d3245195de4bba65a8f64e25.jpg?v=1693102172"},{"product_id":"eat-like-a-fish-bren-smith","title":"Eat Like a Fish (Bren Smith)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"desc_summary0451494547-content\" class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eJAMES BEARD AWARD WINNER \u003cbr data-mce-fragment=\"1\"\u003eIACP Cookbook Award nominee\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn the face of apocalyptic climate change, a former fisherman shares a bold and hopeful new vision for saving the planet: farming the ocean. Here Bren Smith—pioneer of regenerative ocean agriculture—introduces the world to a groundbreaking solution to the global climate crisis.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eA genre-defining “climate memoir,” \u003ci data-mce-fragment=\"1\"\u003eEat Like a Fish\u003c\/i\u003e interweaves Smith’s own life—from sailing the high seas aboard commercial fishing trawlers to developing new forms of ocean farming to surfing the frontiers of the food movement—with actionable food policy and practical advice on ocean farming. Written with the humor and swagger of a fisherman telling a late-night tale, it is a powerful story of environmental renewal, and a must-read guide to saving our oceans, feeding the world, and—by creating new jobs up and down the coasts—putting working class Americans back to work.\u003c\/div\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42106125713587,"sku":"9781101974322","price":16.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/eatlikeafish.jpg?v=1693102592"},{"product_id":"farming-while-black-leah-penniman","title":"Farming While Black (Leah Penniman)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"desc_summary1603587616-content\" class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eJames Beard Foundation Leadership Award 2019: Leah Penniman\u003c\/strong\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 1920, 14 percent of all land-owning US farmers were black. Today less than 2 percent of farms are controlled by black people—a loss of over 14 million acres and the result of discrimination and dispossession. While farm management is among the whitest of professions, farm labor is predominantly brown and exploited, and people of color disproportionately live in “food apartheid” neighborhoods and suffer from diet-related illness. The system is built on stolen land and stolen labor and needs a redesign.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eFarming While Black\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis the first comprehensive “how to” guide for aspiring African-heritage growers to reclaim their dignity as agriculturists and for all farmers to understand the distinct, technical contributions of African-heritage people to sustainable agriculture. At Soul Fire Farm, author Leah Penniman co-created the Black and Latinx Farmers Immersion (BLFI) program as a container for new farmers to share growing skills in a culturally relevant and supportive environment led by people of color.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eFarming While Black\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eorganizes and expands upon the curriculum of the BLFI to provide readers with a concise guide to all aspects of small-scale farming, from business planning to preserving the harvest. Throughout the chapters Penniman uplifts the wisdom of the African diasporic farmers and activists whose work informs the techniques described—from whole farm planning, soil fertility, seed selection, and agroecology, to using whole foods in culturally appropriate recipes, sharing stories of ancestors, and tools for healing from the trauma associated with slavery and economic exploitation on the land. Woven throughout the book is the story of Soul Fire Farm, a national leader in the food justice movement.\u003cem data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/em\u003eThe technical information is designed for farmers and gardeners with beginning to intermediate experience. For those with more experience, the book provides a fresh lens on practices that may have been taken for granted as ahistorical or strictly European. 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It is time for all of us to listen.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42106128629939,"sku":"9781603587617","price":34.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/farmingwhileblack.jpg?v=1693102580"},{"product_id":"limes-corey-mintz","title":"Limes (Corey Mintz)","description":null,"brand":"Good Egg","offers":[{"title":"Default Title","offer_id":42106131579059,"sku":"","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/files\/LIMES.webp?v=1733571153"},{"product_id":"unsavory-truth-marion-nestle","title":"SIGNED: Unsavory Truth (Marion Nestle)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"expandContent\" id=\"desc_summary1541697111-content\"\u003e\n\u003cb\u003eA James Beard Award-winner and the author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eWhat to Eat\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSoda Politics\u003c\/i\u003e, leading nutritionist Marion Nestle exposes how the food industry corrupts scientific research for profit.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIs chocolate heart-healthy? Does yogurt prevent type 2 diabetes? Do pomegranates help cheat death? News accounts bombard us with such amazing claims, report them as science, and influence what we eat. Yet, as Marion Nestle explains, these studies are more about marketing than science; they are often paid for by companies that sell those foods. Whether it's a Coca-Cola-backed study hailing light exercise as a calorie neutralizer, or blueberry-sponsored investigators proclaiming that this fruit prevents erectile dysfunction, every corner of the food industry knows how to turn conflicted research into big profit. As Nestle argues, it's time to put public health first. Written with unmatched rigor and insight,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eUnsavory Truth\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ereveals how the food industry manipulates nutrition science -- and suggests what we can do about it.\u003c\/div\u003e","brand":"Hachette Book Group","offers":[{"title":"Regular","offer_id":42827545346227,"sku":"9781541697119","price":30.0,"currency_code":"USD","in_stock":false},{"title":"Shopworn","offer_id":42827545378995,"sku":"9781541697120","price":24.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/unsavorytruth.jpg?v=1693103079"},{"product_id":"unforgettable-emily-kaiser-thelin","title":"Unforgettable (Emily Kaiser Thelin)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"expandContent\" id=\"desc_summary1538729881-content\"\u003e\n\u003cdiv\u003e\n\u003cb\u003eThis biographical cookbook tells the story of culinary legend and author of nine award-winning cookbooks, Paula Wolfert, who was diagnosed with Alzheimer's in 2013, and shares more than fifty of her most iconic dishes as it explores the relationship between food and memory.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThe gripping narrative traces the arc of Wolfert's career, from her Brooklyn childhood to her adventures in the farthest corners of the Mediterranean: from nights spent with Beat Generation icons like Allen Ginsberg, to working with the great James Beard; from living in Morocco at a time when it really was like a fourteenth century culture, to bringing international food to America's kitchens through magazines and cookbooks.\u003cbr\u003e\u003cbr\u003eAnecdotes and adventuresome stories come from Paula's extensive personal archive, interviews with Paula herself, and dozens of interviews with food writers and chefs whom she influenced and influenced her-including Alice Waters,Thomas Keller, Diana Kennedy, André Daguin, and Jacques Pepin.\u003cbr\u003eWolfert's recipes are like no other: each is a new discovery, yielding incredible flavors, using unusual techniques and ingredients, often with an incredible backstory. And the recipes are organized into menus inspired by Wolfert's life and travels--such as James Beard's Easy Entertaining menu; a Moroccan Party; and a Slow and Easy Feast.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eUnforgettable\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ealso addresses Wolfert's acknowledgement of the challenges of living with Alzheimer's, a disease that often means she cannot remember the things she did yesterday, but can still recall in detail what she has cooked over the years. 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On the Menu is a stunning collection of menus, from those at the cutting edge of contemporary culinary innovation, like El Bulli and Noma, to those that are relics from another time: a 1970s menu from L’Escargot at a time when all main courses cost less than one pound; the last menu from The French House Dining Room before Fergus Henderson departed for St John; a Christmas feast of zoo animals served during the Siege of Paris in 1870; and three of the world’s original restaurant menus—now hanging proudly in London’s Le Gavroche. Throughout, Lander examines the principles of menu design and layout; the different rules that govern separate menus for breakfast, afternoon tea and dessert; the evolution of wine and cocktail lists; and how menus can act as records of the past. He takes us behind the scenes at Babbo, Mario Batali’s famous New York restaurant, as the staff are briefed on the evening’s menu, and he reveals insights from interviews with Michael Anthony, Heston Blumenthal, Massimo Bottura, René Redzepi, Ruth Rogers and many more of the most renowned, contemporary chefs of our time, who explain how they decide what to serve and what inspires them to create and design their menus. These are truly pages to drool over.\u003c\/span\u003e","brand":"IPS","offers":[{"title":"Default Title","offer_id":42106135085235,"sku":"9781783529407","price":19.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/onthemenu.jpg?v=1693102798"},{"product_id":"freedom-farmers-monica-m-white","title":"Freedom Farmers (Monica M. 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Life on the cooperative farm presented an alternative to the second wave of northern migration by African Americans--an opportunity to stay in the South, live off the land, and create a healthy community based upon building an alternative food system as a cooperative and collective effort.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eFreedom Farmers\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eexpands the historical narrative of the black freedom struggle to embrace the work, roles, and contributions of southern Black farmers and the organizations they formed. Whereas existing scholarship generally views agriculture as a site of oppression and exploitation of black people, this book reveals agriculture as a site of resistance and provides a historical foundation that adds meaning and context to current conversations around the resurgence of food justice\/sovereignty movements in urban spaces like Detroit, Chicago, Milwaukee, New York City, and New Orleans.\u003c\/div\u003e","brand":"Longleaf Services","offers":[{"title":"Default Title","offer_id":42106135609523,"sku":"9781469663890","price":19.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/freedomfarmers.jpg?v=1693102596"},{"product_id":"diet-for-a-small-planet-revised-updated-frances-moore-lappe","title":"Diet for a Small Planet: Revised \u0026 Updated (Frances Moore Lappé)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"desc_summary0593357779-content\" class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eDiscover a way of eating that revolutionized the meaning of our food choices and sold more than 3 million copies—now in a 50th-anniversary edition with a timely introduction plus new and updated plant-centered recipes\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e“Frances Moore Lappé is one of the few people who can credibly be said to have changed the way we eat—and one of an even smaller group to have done it for the better.”—\u003ci data-mce-fragment=\"1\"\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eIn 1971, \u003ci data-mce-fragment=\"1\"\u003eDiet for a Small Planet\u003c\/i\u003e broke new ground, revealing how our everyday acts are a form of power to create health for ourselves and our planet. This extraordinary book first exposed the needless waste built into a meat-centered diet. Now, in a special edition for its 50th anniversary, world-renowned food expert Frances Moore Lappé goes even deeper, showing us how plant-centered eating can help restore our damaged ecology, address the climate crisis, and move us toward real democracy. Sharing her personal journey and how this revolutionary book shaped her own life, Lappé offers a fascinating philosophy on changing yourself—and the world—that can start with changing the way we eat.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis new edition features eighty-five updated plant-centered recipes, including more than a dozen new delights from celebrity chefs including Mark Bittman, Padma Lakshmi, Alice Waters, José Andrés, Bryant Terry, Mollie Katzen, and Sean Sherman.\u003c\/div\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42106136756403,"sku":"9780593357774","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/4b8ab3cc9f48cfc4407367b20db3b0ab.jpg?v=1693102183"},{"product_id":"animal-vegetable-junk-mark-bittman","title":"Animal, Vegetable, Junk (Mark Bittman)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"desc_summary0358645522-content\" class=\"expandContent\" data-mce-fragment=\"1\"\u003eThe story of humankind is usually told as one of technological innovation and economic influence—of arrowheads and atomic bombs, settlers and stock markets. 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Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small space—human qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients. Waters came to see that the phenomenon of fast food culture, which prioritized cheapness, availability, and speed, was not only ruining our health, but also dehumanizing the ways we live and relate to one another.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eOver years of working with regional farmers, Waters and her partners learned how geography and seasonal fluctuations affect the ingredients on the menu, as well as about the dangers of pesticides, the plight of fieldworkers, and the social, economic, and environmental threats posed by industrial farming and food distribution. So many of the serious problems we face in the world today—from illness, to social unrest, to economic disparity, and environmental degradation—are all, at their core, connected to food. Fortunately, there is an antidote. Waters argues that by eating in a “slow food way,” each of us—like the community around her restaurant—can be empowered to prioritize and nurture a different kind of culture, one that champions values such as biodiversity, seasonality, stewardship, and pleasure in work.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThis is a declaration of action against fast food values, and a working theory about what we can do to change the course. As Waters makes clear, every decision we make about what we put in our mouths affects not only our bodies but also the world at large—our families, our communities, and our environment. 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Enchanting.” —Molly Young,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOver the past several decades, globalization has homogenized what we eat, and done so ruthlessly. The numbers are stark: Of the roughly six thousand different plants once consumed by human beings, only nine remain major staples today. Just three of these—rice, wheat, and corn—provide 50 percent of all our calories. 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