Food & Cooking Book Reviews

EIGHT FLAVORS by Sarah Lohman
FOOD & COOKING
Released: Dec. 6, 2016

"A tantalizing look at flavors of the American table that foodies will absolutely devour."
A tasty historical study of flavorful mainstays of American cuisine. Read full book review >
MINCEMEAT by Leonardo Lucarelli
BIOGRAPHY & MEMOIR
Released: Dec. 6, 2016

"A wickedly candid memoir."
An Italian chef's no-holds-barred memoir of his love-hate relationship with cooking and the cutthroat world of restaurant cuisine. Read full book review >

THE ETHICAL CARNIVORE by Louise Gray
BIOGRAPHY & MEMOIR
Released: Nov. 22, 2016

"A courageous and important narrative offering an enlightened perspective on making informed choices about eating meat."
Knowing where your food comes from is an important aspect of food culture for a growing segment of the American population. British environmental journalist Gray moves the idea into deeper territory. Read full book review >
RAY & JOAN by Lisa Napoli
BIOGRAPHY & MEMOIR
Released: Nov. 15, 2016

"A book characterized by deep research and a seamless weaving together of the details of different lives."
A dual biography of the man who made McDonald's ubiquitous and his third wife, who, after his death, spent the last two decades of her life becoming one of most generous philanthropists in American history. Read full book review >
BUTTER by Elaine Khosrova
FOOD & COOKING
Released: Nov. 15, 2016

"A tasty but limited history of butter."
A pastry chef and food writer offers a detailed history of her favorite ingredient. Read full book review >

GRAPE, OLIVE, PIG by Matt Goulding
BIOGRAPHY & MEMOIR
Released: Nov. 15, 2016

"A set of tantalizing verbal snapshots rather than a culinary map of the region, the book clearly communicates the author's affection for the food, both simple and refined, of his chosen country and makes obvious how much difference a change of just a few dozen miles makes in what ingredients and dishes are favored and seen as representative of the culture."
An enthusiastic journey through some of Spain's culinary hot spots, with emphasis on the work of professional chefs. Read full book review >
FOOD CITY by Joy Santlofer
FOOD & COOKING
Released: Nov. 1, 2016

"Rich, impeccably researched urban history with plenty of fun fodder for foodies."
A comprehensive history of New York City's food industry, from the late chair of New York University's Food Studies Program. Read full book review >
THE LOCAL FOOD REVOLUTION by Michael Brownlee
BUSINESS & ECONOMICS
Released: Oct. 18, 2016

"A useful, if not original, statement of the centrality of food production to our way of life that could have benefited from a more concise, organized formulation."
An argument that "modern industrial farming amounts to one of the most destructive enterprises on the planet." Read full book review >
Ultimate Guide for Type 2 Diabetes Reversal by Mimi Chan
FOOD & COOKING
Released: Oct. 8, 2016

"A smart, informational, and greatly applicable addition to the diabetic guidebook genre."
A healthful, diet-focused program aims at stemming and even reversing the effects of Type 2 diabetes. Read full book review >
THE ESSENTIAL OYSTER by Rowan Jacobsen
FOOD & COOKING
Released: Oct. 4, 2016

"Jacobsen may leave noncoastal readers drooling with jealousy, but vicarious oyster slurping is better than none."
This verbally and visually succulent book covers 99 types of oysters, most from the shores of North America. Read full book review >
THE FRENCH CHEF IN AMERICA by Alex Prud’homme
BIOGRAPHY & MEMOIR
Released: Oct. 4, 2016

"Like Child and her recipes, Prud'homme focuses on theme and variation, eschewing a straight chronology for an affectionate but journalistically scrupulous backstage account of Child's influential second act."
Prud'homme (Hydrofracking: What Everyone Needs to Know, 2013, etc.) explores the life of his great aunt, Julia Child (1912-2004), America's first celebrity chef and an enduring cultural icon. Read full book review >
BUSINESS & ECONOMICS
Released: Sept. 25, 2016

"An insightful book that should be of interest to anyone who eats food, animal or not."
Unsentimental study of the dangers in how meat is produced and distributed around the world, particularly in the United States. Read full book review >
Kirkus Interview
Kendare Blake
November 16, 2016

Bestseller Kendare Blake’s latest novel, Three Dark Crowns, a dark and inventive fantasy about three sisters who must fight to the death to become queen. In every generation on the island of Fennbirn, a set of triplets is born: three queens, all equal heirs to the crown and each possessor of a coveted magic. Mirabella is a fierce elemental, able to spark hungry flames or vicious storms at the snap of her fingers. Katharine is a poisoner, one who can ingest the deadliest poisons without so much as a stomachache. Arsinoe, a naturalist, is said to have the ability to bloom the reddest rose and control the fiercest of lions. But becoming the Queen Crowned isn’t solely a matter of royal birth. Each sister has to fight for it. The last queen standing gets the crown. “Gorgeous and bloody, tender and violent, elegant, precise, and passionate; above all, completely addicting,” our reviewer writes in a starred review. View video >