With more and more halal food joining the American menu, questions about it abound. Halal Food: A History by Febe Armanios and Boğaç Ergene offers timely, comprehensive, and thoroughly researched information on all things halal. The... Read More

Christoph Ribbat’s "In the Restaurant" serves up a fascinating buffet of fare and facts with its panoramic yet intimate look at the enduring concept of serving food to patrons. The book spans centuries and cuisines from the compiled... Read More

Todd Richards’s Soul: A Chef’s Culinary Evolution in 150 Recipes is a thoughtful introduction to African American food, though it is only the launching point for Richards’s inventive cooking repertoire. Chapters begin with base... Read More

Ren Behan’s "Wild Honey and Rye" transforms the treasured foods of her Polish forbears into fresher, lighter recipes. While there are still hearty dishes in the mix, Behan’s emphasis is on adaptations of classic Polish fare to... Read More

Baking is chemistry; baking is alchemy; baking is craft. Brian Hart Hoffman’s Bake from Scratch: Artisan Recipes for the Home Baker, Volume Two celebrates all of these aspects with more than 600 recipes from the sophomore year of Bake... Read More

The important message underpinning Marnie Hanel and Jen Stevenson’s otherwise playful "The Campout Cookbook" is tucked at the end: “On a small scale, we think the best thing you can do for the environment is to bring your friends... Read More

A Culinary Institute of America degree armed Sara Bir with cooking expertise, but it’s her clever writing and inquisitive, experimental mind that make The Fruit Forager’s Companion so exciting. This hybrid cookbook/plant guide/DIY... Read More