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Food Writing

1. The Wine Savant: A Guide to the New Wine Culture

   Michael Steinberger

   A savvy and opinionated tour of the contemporary world of wine.More

2. Repast: Dining Out at the Dawn of the New American Century, 1900-1910

   Michael Lesy, Lisa Stoffer

   What we ate, how we ate, and how eating changed during America’s first real food revolution, 1900–1910.More

3. Extra Virginity: The Sublime and Scandalous World of Olive Oil

   Tom Mueller

   The sacred history and profane present of a substance long seen as the essence of health and civilization.More

4. The Vineyard at the End of the World: Maverick Winemakers and the Rebirth of Malbec

   Ian Mount

   "A definite must-read for Malbec drinkers everywhere.”—Lettie Teague, WSJ.comMore

5. What Einstein Kept Under His Hat: Secrets of Science in the Kitchen

   Robert L. Wolke, Marlene Parrish

   “All you have to do is ask ‘why’ and open to any page. Good luck putting it down.” —Alton Brown, host of Good Eats and Iron ChefMore

6. Growing a Farmer: How I Learned to Live Off the Land

   Kurt Timmermeister

   "Charming . . . . [Kurt Timmermeister] narrates his personal journey with an open, straightforward spirit." —Wall Street JournalMore

7. The Tuscan Trilogy: The Hills of Tuscany / A Vineyard in Tuscany / The Wisdom of Tuscany

   Ferenc Máté

   Three-book slipcased edition

   These three international bestsellers together in a boxed set will delight Italophiles.More

8. The Wisdom of Tuscany: Simplicity, Security, and the Good Life

   Ferenc Máté

   With our world so storm-tossed and rudderless, this might just be the book for our times.More

9. Oldman's Brave New World of Wine: Pleasure, Value, and Adventure Beyond Wine's Usual Suspects

   Mark Oldman

   PBS wine guru Mark Oldman quenches the universal thirst for the affordable gems coveted by insiders.More

10. The Hills of Tuscany: A New Life in an Old Land

    Ferenc Máté

    “Titanic in potential appeal . . . the Mátés do something rare; they go native.”—Washington PostMore

11. The Face on Your Plate: The Truth About Food

    Jeffrey Moussaieff Masson

    “It’s a challenge to create transformative moments with books, but [Masson] does it.”—Susan Salter Reynolds, Los Angeles TimesMore

12. Eat, Memory: Great Writers at the Table, a Collection of Essays from the New York Times

    Amanda Hesser

    “Draws with literary aplomb the correlation of what and how we eat to who we are.”—Austin ChronicleMore

13. Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China

    Fuchsia Dunlop

    “Destined, I think, to become a classic of travel writing.”—Paul Levy, The ObserverMore

14. Coming Home to Eat: The Pleasures and Politics of Local Food

    Gary Paul Nabhan

    “The first manifesto of the local food movement, and it remains one of the best—eloquent, bracing, and full of vital information.” —Michael PollanMore

15. The Saucier's Apprentice: One Long Strange Trip through the Great Cooking Schools of Europe

    Bob Spitz

    The education of a barbarian in the temples of haute cuisine.More