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The Table Comes First cover.

The Table Comes First

Family, France, and the Meaning of Food

by Adam Gopnik

Paperback, 317 pages, Vintage, $15.95, published August 21 2012 | purchase
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  • The Table Comes First
  • Family, France, and the Meaning of Food
  • Adam Gopnik

The author of Paris to the Moon describes his investigation into the meaning and relevance of food in a modern world dominated by pop-culture and moralistic influences, tracing the evolution of present-day practices from French traditions to conclude that people have lost touch with the original purpose of gathering at the table.

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Dearie

Dearie

The Remarkable Life Of Julia Child

by Bob Spitz

Paperback, 557 pages, Random House Inc, $16, published April 23 2013 | purchase
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  • Dearie
  • The Remarkable Life Of Julia Child
  • Bob Spitz

Julia Child was a genuine rebel: She took the pretensions that embellished French cuisine and fricasseed them to a fare-thee-well, paving the way for a new era of American food — not to mention blazing a new trail in television. Bob Spitz reveals the history behind the woman who taught America how to cook.NPR Bestseller

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Chia

Chia

The Complete Guide to the Ultimate Superfood

by Wayne Coates

Paperback, 190 pages, Sterling Pub Co Inc, $14.95, published May 1 2012 | purchase
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  • Chia
  • The Complete Guide to the Ultimate Superfood
  • Wayne Coates

Wayne Coates looks at the history and benefits of Chia, a seed full of omega-3 fatty acids and protein, once used by the Aztecs as a super food. Coates explores many of its recipes, such as chia-oat porridge, chia meatloaf and chia frittata.

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Yes, Chef

Yes, Chef

A Memoir

by Marcus Samuelsson

Hardcover, 319 pages, Random House Inc, $27, published June 26 2012 | purchase
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  • Yes, Chef
  • A Memoir
  • Marcus Samuelsson

The Top Chef: Masters winner and James Beard Award-winning proprietor of Harlem's Red Rooster traces his Ethiopian birth, upbringing by an adoptive family in Sweden and rise to a famous New York chef, sharing personal insights into his challenges as a black man in a deeply prejudiced industry.NPR Bestseller

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How to Cook Everything, The Basics

How to Cook Everything, The Basics

All You Need to Make Great Food—with 1,000 Photos

by Mark Bittman

Hardcover, 486 pages, John Wiley & Sons Inc, $35, published March 13 2012 | purchase
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  • How to Cook Everything, The Basics
  • All You Need to Make Great Food--with 1,000 Photos
  • Mark Bittman

The New York Times columnist and author of the best-selling How to Cook Everything demonstrates fundamental cooking techniques while providing 171 recipes using basic staples and methods, covering everything from equipping a kitchen and stocking a pantry to making food selections and performing essential cooking tasks. With photography by Romulo Yanes.

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United States of Pie

United States of Pie

Regional Favorites from East to West and North to South

by Adrienne Kane

Paperback, 288 pages, HarperCollins, $24.99, published May 22 2012 | purchase
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  • United States of Pie
  • Regional Favorites from East to West and North to South
  • Adrienne Kane

Paying tribute to the regional heirloom American pies, this cookbook, accompanied by baking tips and techniques, features recipes, gathered from housekeeping guides and booklets from church groups and community associations, that have been tested and updated for contemporary palates.

News and Reviews
A Girl and Her Pig

A Girl and Her Pig

Recipes and Stories

by April Bloomfield, J. J. Goode, David Loftus and Sun Young Park

Hardcover, 333 pages, HarperCollins, $29.99, published April 10 2012 | purchase
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  • A Girl and Her Pig
  • Recipes and Stories
  • April Bloomfield, J. J. Goode, et al

The English chef behind such New York restaurants as The Spotted Pig, The Breslin, and the John Dory shares recipes and techniques that combine her working-class English background with a flair for seasonal and meaty dishes using fresh ingredients.

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The Art of Fermentation

The Art of Fermentation

An In-Depth Exploration of Essential Concepts and Processes from Around the World

by Sandor Ellix Katz

Hardcover, 498 pages, Chelsea Green Pub Co, $39.95, published May 14 2012 | purchase
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  • The Art of Fermentation
  • An In-Depth Exploration of Essential Concepts and Processes from Around the World
  • Sandor Ellix Katz

What exactly is fermentation? And how does it work? Those were the questions that fascinated Sandor Ellix Katz for years. Katz calls himself a "fermentation revivalist" and has spent the past decade teaching workshops around the country on the ancient practice of fermenting food. Katz collects many of his recipes and techniques in a new book, The Art of Fermentation.

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The Truck Food Cookbook

The Truck Food Cookbook

150 Recipes and Ramblings from America's Best Restaurants on Wheels

by John T. Edge

Paperback, 294 pages, Workman Pub Co, $18.95, published May 8 2012 | purchase
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  • The Truck Food Cookbook
  • 150 Recipes and Ramblings from America's Best Restaurants on Wheels
  • John T. Edge

Provides more than 100 recipes from America's best restaurants on wheels, including sausage gravy and waffles, lemon crepes, cubano sandwiches and fried avocado tacos.

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Dinner: A Love Story

Dinner

A Love Story

by Jenny Rosenstrach

Paperback, 336 pages, HarperCollins, $19.99, published May 21 2013 | purchase
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  • Dinner
  • A Love Story
  • Jenny Rosenstrach

Based on her blog, Jenny Rosenstrach's cookbook memoir makes clear that family dinner does not have to be perfect. With recipes for home cooks at any level, she captures the frenetic nature and craziness of dinner and reveals how to break down the meal so that families can enjoy good food and simply be together.

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