Food & Cooking Book Reviews

CHILLED by Tom Jackson
FOOD & COOKING
Released: Sept. 22, 2015

"There's much to wonder at in Jackson's captivating book."
The lively history of refrigeration from British science writer Jackson (Mathematics: An Illustrated History of Numbers, 2012, etc.).Read full book review >
Escape from Dorkville by Dean Ammerman
CHILDREN'S AND TEEN
Released: Aug. 10, 2015

"Zany fun in an exciting adventure."
It falls upon 14-year-old Wilkin Delgado and his partner in crime, tug of war champion Alice Jane Zelinski, to save the universe again in the latest installment of Ammerman's (Waiting for the Voo, 2014, etc.) adventures.Read full book review >

PIG TALES by Barry Estabrook
FOOD & COOKING
Released: May 4, 2015

"A thoroughly researched, deftly written piece of investigative journalism. Estabrook and his partner still eat bacon, but they are careful about the source of the pork."
Former Gourmet contributing editor Estabrook (Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit, 2011) presents a journalistic exposé of the pork industry with the same skill demonstrated in his exploration of the tomato industry.Read full book review >
MY ORGANIC LIFE by Nora Pouillon
BIOGRAPHY & MEMOIR
Released: April 21, 2015

"An inspiring account and great fun to read."
In a sparkling memoir, the founder of Restaurant Nora tells of making her own journey into the food world. Read full book review >
PROOF by Adam Rogers
FOOD & COOKING
Released: June 3, 2014

"Rogers gives booze a thorough going over, complete with good cheer, highbrow humor and smarts."
From the action of the yeast to the blear of the hangover, via the witchery of fermentation, distillation and aging, Wired articles editor Rogers takes readers on a splendid tour of the booze-making process. Read full book review >

FOOD & COOKING
Released: May 13, 2014

"Solid, well-reported science in the Gary Taubes mold."
Journalist Teicholz combs the science, or lack thereof, to learn how the fats in the American diet grew horns and cloven hooves. Read full book review >
SOUS CHEF by Michael Gibney
BIOGRAPHY & MEMOIR
Released: March 25, 2014

"Sumptuously entertaining fare."
An experienced sous chef and first-time author skillfully deconstructs a 24-hour work cycle of a sous chef in a New York kitchen. Read full book review >
THE MEAT RACKET by Christopher Leonard
BUSINESS & ECONOMICS
Released: Feb. 18, 2014

"An authoritative look at a ruthlessly efficient system."
An engrossing report on the industrialized American meat business. Read full book review >
THE WINE SAVANT by Michael Steinberger
FOOD & COOKING
Released: Dec. 3, 2013

"Educational, entertaining information on navigating the world of wines."
Informative, easily digested how-to guide to enjoying modern wines. Read full book review >
FOOD & COOKING
Released: Nov. 14, 2013

"Goodyear's exploration of this engrossing and morally complex topic provides a solid footing for hearty conversations."
Venturing deep into the underground foodie culture, New Yorker contributor Goodyear (The Oracle of Hollywood Boulevard: Poems, 2013, etc.) plunges into the world of dedicated individuals who routinely skirt the boundaries imposed by common culinary practices and tastes. Read full book review >
CANDY by Samira Kawash
FOOD & COOKING
Released: Oct. 15, 2013

"Though the subject matter may be fluffy, the treatment is substantive and significant, representing an important contribution to the literature about what, and how, we eat in 21st-century America."
A history of the creation and consumption of candy in America. Read full book review >
FOOD & COOKING
Released: Aug. 15, 2013

"An engaging, tradition-rich look at an often overlooked American cuisine—certainly to be of interest to foodies from all walks of life."
Delving deep into the culinary (and social) history of one of America's oldest cuisines: soul food. Read full book review >
Kirkus Interview
Fernanda Santos
author of THE FIRE LINE
May 17, 2016

When a bolt of lightning ignited a hilltop in the sleepy town of Yarnell, Arizona, in June 2013, setting off a blaze that would grow into one of the deadliest fires in American history, the 20 men who made up the Granite Mountain Hotshots sprang into action. New York Times writer Fernanda Santos’ debut book The Fire Line is the story of the fire and the Hotshots’ attempts to extinguish it. An elite crew trained to combat the most challenging wildfires, the Hotshots were a ragtag family, crisscrossing the American West and wherever else the fires took them. There's Eric Marsh, their devoted and demanding superintendent who turned his own personal demons into lessons he used to mold, train and guide his crew; Jesse Steed, their captain, a former Marine, a beast on the fire line and a family man who wasn’t afraid to say “I love you” to the firemen he led; Andrew Ashcraft, a team leader still in his 20s who struggled to balance his love for his beautiful wife and four children and his passion for fighting wildfires. We see this band of brothers at work, at play and at home, until a fire that burned in their own backyards leads to a national tragedy. View video >