Publisher: pCurrentBook Description
Veteran food journalist Marx de Salcedo delves into a previously obscure organization in the Boston suburbs that influences perhaps half the items for sale in supermarkets.
The organization, within the Department of Defense, is fou ... more
by: Carole Bumpus
Publisher: pShe Writes PressBook Description
This companion cookbook to Bumpus’ novel, A Cup of Redemption (2014), provides recipes for traditional, rural French cooking, region by region.
Bumpus offers this slender cookbook as a companion to her multigenerational saga of a ... more
by: Tom Acitelli
Publisher: pChicago Review PressBook Description
In an appropriate follow-up to The Audacity of Hops: The History of America’s Craft Beer Revolution (2013), Curbed Boston founding editor Acitelli wades into the colorful history of American fine wine, ... more
by: Theresa Nicassio
Publisher: pD&D Publishing and DistributionBook Description
Nicassio’s collection of more than 180 recipes that are plant-based and gluten-free offers help to those who suffer from dietary restrictions.
After suffering from negative reactions from some foods, Nicassio, a registered psycholog ... more
by: Tom Jackson
Publisher: pBloomsbury USABook Description
The lively history of refrigeration from British science writer Jackson (Mathematics: An Illustrated History of Numbers, 2012, etc.).
In this brightly illuminating narrative about keeping things cold, the author begi ... more
by: Mark Schatzker
Publisher: pSimon & SchusterBook Description
Canadian food writer Schatzker (Steak: One Man’s Search for the World’s Tastiest Piece of Beef, 2010) shows how the manipulation of food has led to our taste buds developing a “warped” relationship “with the fuel our bodi ... more
by: Mark Essig
Publisher: pBasic BooksBook Description
An enlightening culinary history of an “uncanny beast.”
Essig (Edison and the Electric Chair, 2004, etc.) begins his sprightly tale 65 million years ago, when a giant meteor crashed into the Earth. The climate change ... more