In Defense of Food: An Eater's Manifesto by Penguin (Non-Classics) $16.00
Michael Pollan's last book , The Omnivore's Dilemma, launched a national conversation about the American way of eating; now In Defense of Food shows us how to change it, one meal at a time. Pollan proposes a new answer to the question of what we should eat that comes down to seven simple but liberating words: "Eat food. Not too much. Mostly plants."Pollan's bracing and eloquent manifesto shows us...

Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef by Random House Trade Paperbacks $16.00
NEW YORK TIMES BESTSELLER • A NEW YORK TIMES NOTABLE BOOK   NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The Miami Herald • Newsday • The Huffington Post • Financial Times • GQ • Slate • Men’s Journal • Washington Examiner • Publishers Weekly • Kirkus Reviews • National Post • The Toronto Star • BookPage • BookreporterBefore Gabrielle Hamilton opened her acclaimed New...

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Little, Brown and Company $35.00
Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and...

An Everlasting Meal: Cooking with Economy and Grace by Alice Waters $25.00
Reviving the inspiring message of M. F. K. Fisher’s How to Cook a Wolf— written in 1942 during wartime shortages—An Everlasting Meal shows that cooking is the path to better eating. Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks. In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty...

Extra Virginity: The Sublime and Scandalous World of Olive Oil by W. W. Norton & Company $25.95
The sacred history and profane present of a substance long seen as the essence of health and civilization.For millennia, fresh olive oil has been one of life's necessities-not just as food but also as medicine, a beauty aid, and a vital element of religious ritual. Today's researchers are continuing to confirm the remarkable, life-giving properties of true extra-virgin, and "extra-virgin Italian"...

Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook (P.S.) by Ecco $15.99
An instant New York Times bestseller and the follow-up to the mega-hit Kitchen Confidential In the ten years since Anthony Bourdain's classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, much has changed for the subculture of chefs and cooks, for the restaurant business–and for Anthony Bourdain. Medium Raw tracks Bourdain's unexpected voyage...

The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City by Broadway $14.00
Like so many others, David Lebovitz dreamed about living in Paris ever since he first visited the city in the 1980s. Finally, after a nearly two-decade career as a pastry chef and cookbook author, he moved to Paris to start a new life. Having crammed all his worldly belongings into three suitcases, he arrived, hopes high, at his new apartment in the lively Bastille neighborhood. But he soon...

Lucky Peach Issue 2 by David Chang $12.00
Lucky Peach is a journal of food writing, published on a quarterly basis by McSweeney’s. It is a creation of David Chang, the James Beard Award–winning chef behind the Momofuku restaurants in New York, Momofuku cookbook cowriter Peter Meehan, and Zero Point Zero Production—producers of the Travel Channel’s Emmy Award–winning Anthony Bourdain: No Reservations.The result of this...

My Life in France (Movie Tie-In Edition) by Anchor $7.99
Julia Child single handedly awakened America to the pleasures of good cooking with her cookbook Mastering the Art of French Cooking and her television show The French Chef, but as she reveals in this bestselling memoir, she didn't know the first thing about cooking when she landed in France.Indeed, when she first arrived in 1948 with her husband, Paul, she spoke no French and knew nothing about...

Eleven Madison Park: The Cookbook by Little, Brown and Company $50.00
Eleven Madison Park is one of New York City's most popular fine-dining establishments, and one of only a handful to receive four stars from the New York Times. Under the leadership of Executive Chef Daniel Humm and General Manager Will Guidara since 2006, the restaurant has soared to new heights and has become one of the premier dining destinations in the world. ELEVEN MADISON PARK: THE...