David Robertson of Vancouver’s Dirty Apron Cooking School and Delicatessen shares rustic yet sophisticated recipes and cooking advice in "Gather", an inviting cookbook tailored for relaxed sharing in the “collective joy” of... Read More

Sixth generation Gullah and Native American Daufuskie Island native Sallie Ann Robinson’s heartfelt cooking compilation is studded with history, folklore, and color photos of the long-isolated South Carolina sea island, personalized... Read More

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