Great Culinary Books

Cover art for HOW ITALIAN FOOD CONQUERED THE WORLD

NONFICTION

Released: March 15, 2011

by John Mariani

"Informed and enlightening, loving and luscious."

Italian food is great--no, world-altering--writes Esquire food and wine correspondent Mariani (The Italian-American Cookbook, 2000, etc.). Read full book review >

NONFICTION

Released: March 8, 2011

BLOOD, BONES, AND BUTTER: THE INADVERTENT EDUCATION OF A RELUCTANT CHEF

by Gabrielle Hamilton

"After initially disdaining a career in food as one devoid of "meaning and purpose," she finds both here."

In this provocative debut, a renowned chef finds her fulfillment as a writer. Read full book review >

NONFICTION

Released: March 3, 2011

LIFE, ON THE LINE: A CHEF'S STORY OF CHASING GREATNESS, FACING DEATH, AND REDEFINING THE WAY WE EAT

by Grant Achatz, Nick Kokonas

"Revelatory and inspiring."

One of America's most decorated chefs relates the triumphal story of his culinary genesis and epic battle with tongue cancer. Read full book review >

NONFICTION

Released: Feb. 1, 2011

HOW TO COOK EVERYTHING

by Mark Bittman, developed by Culinate, Inc.

"An app that sets the standard for usefulness and versatility."

The iPhone, it turns out, is an ideal medium for cooking from recipes—or, perhaps, Culinate, the creators of this app, found an ideal source for iPhone cookery in New York Times food columnist Bittman's 1,046-page original. Read full book review >