Ken Wells
A sprightly, deeply personal narrative about how gumbo—for 250 years a Cajun and Creole secret—has become one of the world’s most beloved dishes.More
Ann Hood
In this warm collection of personal essays and recipes, best-selling author Ann Hood nourishes both our bodies and our souls.More
Paul Dawson, Brian Sheldon
Is the five-second rule legitimate?
Are electric hand dryers really bacteria blowers?
Am I spraying germs everywhere when I blow on my birthday cake?
How gross is backwash?
More
Patrick E. McGovern, Sam Calagione
One of Smithsonian Magazine’s Ten Best Books of the Year about Food
A Forbes Best Booze Book of the YearMore
Bob Holmes
A journey into the surprising science behind our flavor senses.More
Sandra M. Gilbert, Roger J. Porter, Ruth Reichl
“Food writing spans centuries and philosophies. . . . At long last there’s a Norton Anthology with all the most important works.”—EaterMore
Joy Santlofer, Marion Nestle
A 2017 James Beard Award Nominee: From the breweries of New Amsterdam to Brooklyn’s Sweet’n Low, a vibrant account of four centuries of food production in New York City.More
Paul Freedman, Danny Meyer
From Delmonico’s to Sylvia’s to Chez
Panisse, a daring and original history
of dining out in America as told
through ten legendary restaurants.More
Barry Estabrook
A Splendid Table Staff Book Pick of the Year
"Estabrook, a reporter of iron constitution and persistence, has dug deep into the truth about the American pork industry without losing his sense of humor and humanity." —Christopher Kimball, Wall Street JournalMore
Matthew Gavin Frank
A richly illustrated culinary tour of the
United States through fifty signature
dishes, and a radical exploration of
our gastronomic heritage.More
Dan Jurafsky
A 2015 James Beard Award Finalist: "Eye-opening, insightful, and huge fun to read." —Bee Wilson, author of Consider the ForkMore
Max Watman
Max Watman’s compulsively readable memoir of his dogged quest to craft meals from scratch.More
Kurt Timmermeister
The story of a feast two years in the making, from the farmer who harvested the vegetables, raised the animals, and prepared the meal.More
Michael Steinberger
“Entertaining and edifying. . . . [Steinberger] deftly shows how any
and all of us can be savvier about wine.”—Bill Ward, Minneapolis Star TribuneMore
Sandra M. Gilbert
From the recipe novel to the celebrity chef, renowned scholar Sandra M. Gilbert explores the poetics and politics of food.More