Benjamin Aldes Wurgaft’s "Meat Planet" is a thoughtful examination of the technological, ethical, and cultural issues swirling around the development of artificial flesh. It’s a quick-witted, journalistic survey of lab-cultured... Read More

Simon Bajada’s enticing and inspiring cookbook "Baltic" is an ode to a region that, though influenced by outsiders, remains all its own. Bajada presents the post-Soviet cuisines of Estonia, Latvia, and Lithuania as diverse and... Read More

In Searching for Family and Traditions at the French Table, Carole Bumpus trips through four regions of France. Part culinary memoir, part travelogue, the book shares intimate portraits of three generations of French families whose homes... Read More

Part memoir, part cookbook, part philosophical musing, "Just Enough" is perhaps the first recipe anthology you’ll read cover-to-cover before placing it on your kitchen shelf. In eleven reflective chapters, Gesshin Claire Greenwood uses... Read More

In their book Miso, Tempeh, Natto & Other Tasty Ferments, Kirsten and Christopher Shockey argue that fermented foods are not only good for us, but also––because they are sustainable and nutrient-rich—good for the planet.... Read More

Sam Slaughter’s 90s-themed cocktail book "Are You Afraid of the Dark Rum?" is full of delicious drinks, nostalgia, and just the right amount of corny humor. Puns and plays-on-words are abundant in this book. It induces strong 90s... Read More

Brian Hart Hoffman’s third volume of recipes from "Bake from Scratch" magazine continues the well-designed, inspirational format of the cookbook series with another 600+ recipes that dig into the details of baking everything from the... Read More

Eric Silverstein, a Chinese and Jewish American chef who grew up in Japan and Atlanta before moving to Texas to start a food truck, restaurant, and catering business, draws upon his culturally rich experiences to serve up “modern Asian... Read More