The high-profile restaurant critic and former editor-in-chief of Gourmet magazine shares dozens of favorite comfort-food recipes that helped her recover from depression and reconnect with a sense of purpose after the magazine was shut down.
A first-of-its-kind visual exploration of what is really inside our food profiles 75 of the most common food additives and 25 ordinary food products that contain them, demystifying the contents of processed food and revealing what each additive looks like, where it comes from and how and why it is used.
Discusses the origins and history of heirloom tomatoes and other vegetables and the connection they have to the culinary past, describing the intense efforts being made to preserve their seeds for the future.
Exploring the intersection of great books and great food, a blogger, butcher, pastry chef and avid reader presents a delicious literary feast based on food scenes from her favorite books, along with her own original recipes.
Changing the way we think about food forever, an eye-opening exposé shows how the Department of Defense Combat Feeding Directorate plans, funds and spreads the food science that enables it to produce cheap, imperishable rations, examining the U.S. military's influence on the American food industry.
Collects over 100 flavorful recipes for each meal of the day using yogurt as an ingredient, including tomato, avocado, and cucumber salad, challah French toast, creamy beef curry, and goat cheese cheesecake. Photography by Ellen Silverman.
The book presents research for expectant mothers with a clear guide on what to eat during their pregnancies in order to have a positive impact on their child's brain development and behavior as well as their own health.
Bursting with flavor, this Peruvian cookbook features 500 traditional recipes from an acclaimed Peruvian chef. Gastón Acurio introduces home cooks to the full range of Peru's vibrant cuisine, from popular classics like quinoa and ceviche to lesser-known dishes.
A collection of profiles of 25 chefs, farmers, and artisans in Nebraska, Iowa, and South Dakota, featuring more than 50 seasonal recipes.
The founder of Restaurant Nora, the first certified organic restaurant in the United States, explains how she became a natural foods pioneer who made it her mission to bring organic foods to the American table.