The popularity of fusion cooking too often overshadows the fact that mastering, truly mastering, the cuisine of even one region can take years, even decades. On the one hand, we have adventurous fusion devotees go to town pairing Korean... Read More

Yohanis Gebreyesus’s cookbook Ethiopia: Recipes and Traditions from the Horn of Africa is both an educational and an inspirational addition to culinary libraries that encourages eating and cooking outside of your comfort zone. From his... Read More

Following upon the success of Training for the New Alpinism and based on hundreds of thousands of hours of racing, training, and coaching experience, this book provides a rigorous, scientific, and individualized approach to training and... Read More

For all its authentic, artisanal, true-to-the-earth talk, today’s wine industry is high tech, and the science-driven approach to quality in the vineyards and wineries around the world has surely made these the glory days for wine... Read More

"From the Land of Nightingales and Roses" introduces the cuisine of the world’s oldest culture. This comprehensive collection of authentic Persian recipes ranges from rice dishes to stews and desserts and includes recipes for... Read More

With a resident’s in-the-bones understanding of the place, Jason Berry’s "City of a Million Dreams" is a hypnotic biography of a unique American city. Beyond its Mardis Gras, po boys, and jazz lies a richer and more complex New... Read More

Peter Plastrik and John Cleveland’s "Life after Carbon" is a highly engaging, forward-looking study of how modern cities are innovating to survive. This superb book looks at the evolution of the world’s cities and their challenging... Read More

Artists lean toward the eccentric, it’s true—each artist in their own way. When asked about his early decision to exclusively paint still lifes of flowers and fruit, Eric Wert had this to say: “Because I’m not very social, and... Read More