In his debut cookbook tawâw: Progressive Indigenous Cuisine, Chef Shane Chartrand works to “bring the beauty and artistry of his world to everybody.” As such, "tawâw" is not just a cookbook; it is “a collection of healing, of... Read More

Brian Hart Hoffman’s "The Cookie Collection" includes 128 recipes from the popular Bake from Scratch magazine that are focused on the “humble heroes of the bake sale.” Despite cupcakes muscling their way to the top of baking lists,... Read More

Bernard L. Herman’s exceptional foodography of Virginia’s eastern shore, "A South You Never Ate", is a blend of “plate, place, and conversation.” The southern tip of the Delmarva peninsula is bordered by the Atlantic on the east... Read More

Bettina Elias Siegel’s "Kid Food" is an informative culinary guide for parents. It’s easy to feed kids in a way that’s quick and thoughtless, especially to fit their whims and preferences, but Siegel’s book encourages parents to... Read More

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