Food & Cooking Book Reviews

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 >
SOIL AND SACRAMENT by Fred Bahnson
BIOGRAPHY & MEMOIR
Released: Aug. 6, 2013

"A profound, moving treatise on finding God in gardening."
A soul-searching memoir and travelogue about finding God in the food produced by community agriculture. Read full book review >
BIOGRAPHY & MEMOIR
Released: July 30, 2013

"Enriched by Paterniti's singular art of storytelling, this is a deeply satisfying voyage across a remarkable landscape into the mysteries and joys of the human heart."
A beguiling, multifaceted narrative larded with delightful culinary, historical, political, psychological and literary layers, set in the kingdom of Castile with a piece of cheese in the starring role. Read full book review >
BLUE PLATE SPECIAL by Kate Christensen
BIOGRAPHY & MEMOIR
Released: July 9, 2013

"A Rabelaisian celebration of appetite, complete with savory recipes, that genuinely satisfies."
A novelist's deliciously engrossing exploration of her life through the two major passions that have defined it: food and writing. Read full book review >
COOKED by Michael Pollan
BIOGRAPHY & MEMOIR
Released: April 23, 2013

"A delightful chronicle of the education of a cook who steps back frequently to extol the scientific and philosophical basis of this deeply satisfying human activity."
Having described what's wrong with American food in his best-selling The Omnivore's Dilemma (2006), New York Times contributor Pollan (Journalism/Univ. of California; Food Rules, 2012, etc.) delivers a more optimistic but equally fascinating account of how to do it right. Read full book review >
Kirkus Interview
Frank Bruni
March 31, 2015

Over the last few decades, Americans have turned college admissions into a terrifying and occasionally devastating process, preceded by test prep, tutors, all sorts of stratagems, all kinds of rankings, and a conviction among too many young people that their futures will be determined and their worth established by which schools say yes and which say no. In Where You Go Is Not Who You’ll Be, New York Times columnist Frank Bruni explains why, giving students and their parents a new perspective on this brutal, deeply flawed competition and a path out of the anxiety that it provokes. “Written in a lively style but carrying a wallop, this is a book that family and educators cannot afford to overlook as they try to navigate the treacherous waters of college admissions,” our reviewer writes. View video >