Ecologist Mark J. Easter’s book "The Blue Plate" proposes means of creating sustainable food systems to address the challenges of climate change. Divided into sections based around common favorite foods, each chapter highlights a type... Read More

Impressionistic and enthusiastic, "Adventures on Land and Sea" is an exuberant travelogue set in Southern France. The fourth volume of the Savoring the Olde Ways series, Carole Bumpus’s travelogue "Adventures on Land and Sea"... Read More

Appealing recipes appear alongside revealing information about nutritional cooking in the edifying cookbook "From a Heart Surgeon to a Cook". Luis Mispireta’s "From a Heart Surgeon to a Cook" is an informative, health-conscious... Read More

Fungi are the resplendent stars of Krista Towns’s cookbook "Mushroom Gastronomy", a treatise on an alluring variety of edible and medicinal mushrooms. Alongside beguiling food photographs and unusual recipes, the book includes... Read More

Pithy and enchanting, Uta Seeburg’s "How Would You Like Your Mammoth?" covers the advent of cookery in prehistoric and ancient civilizations, showing how food directs people and illuminates societies. Seeburg asserts that food is a... Read More

Healthful and ecoconscious, the plant-based recipes compiled in chef and nutritionist Micah Siva’s cookbook "Nosh" riff on global Jewish traditions with palate-expanding innovations. Rooted in memories of her bubbe’s kitchen,... Read More

Hillary Davis’s "French from the Market" is a toothsome cookbook full of robust flavors, sun-dappled photographs, and vibrant recipe introductions. Familiarity with and affection for a French lifestyle “centered on food and the cycle... Read More

To say that Chef Alain Ducasse, the recipient of 21 Michelin Stars, is a legend in the culinary world would be an understatement. Now, in his memoir "Good Taste", Ducasse reveals his vision of cuisine: naturality, or a style of cooking... Read More