Rogosa explains how the various kinds of wheat that once flourished across Europe were gradually homogenized. While wheat continues to serve as an important part of the Western diet, today’s wheat itself is radically different from... Read More

New England cuisine and its piscine bounty are the stars of this outdoorsy new cookbook by acclaimed cookbook author Jennifer Trainer Thompson. At least half of the profusion of color photographs are shot by the shore, and one can almost... Read More

Author-illustrator Ruby Roth’s students and colleagues must really miss the former elementary art school teacher. "The Help Yourself Cookbook for Kids" crackles with dynamic images and text that convey her impressive talent for... Read More

As much a garden book as it is a book to cook from, "The Power of Pulses" is a lively collaboration between seedsman Dan Jason and foodie siblings Hilary Malone and Alison Malone Eathorne. Published in celebration of the United... Read More

Married innkeepers Joan and Jeff Stanford gradually built a vegan pleasure dome at their California home, creating America’s only vegan resort, complete with organic farm and restaurant, The Ravens. The Stanfords’ philosophy evolved... Read More

Omnivores are not left out of the new crop of cookbooks, and the focus in Farmette is on growing or buying the best quality ingredients from local sources. Author Imen McDonnell was a confirmed American urbanite before meeting her future... Read More

A decade ago, most cooks would only have one bag of flour in their pantry. It would be white wheat flour and it would feature heavily in all baking and much of one’s other cooking. Nowadays, with a greater focus on food allergies,... Read More

The popularity of local farmers’ markets and community-supported agriculture (CSA) initiatives often involves a common question: what to do with an uncommon or abundant supply of—insert fruit/vegetable/herb of choice here—and how... Read More