Food & Cooking Book Reviews (page 4)

Nepali Home Cooking for Healthy Living by Sharada Jnawali
FOOD & COOKING
Released: July 17, 2014

"A worthwhile choice for focused amateur chefs or holistic-minded readers."
Jnawali and Da Mata's cheerful debut cookbook highlights the health benefits of Nepal's plants, spices and herbs in accessible vegetarian recipes. Read full book review >
ORGANIC by Peter Laufer
BIOGRAPHY & MEMOIR
Released: July 1, 2014

"A lively, highly informative exposé capped by trips to Kazakhstan and Bolivia, where Laufer settles his questions about the walnuts and black beans he purchased. Now, how to fix the situation so that not all foods labeled organic are 'suspect'?"
Former NBC News correspondent Laufer (Journalism/Oregon Univ.; The Elusive State of Jefferson: A Journey through the 51st State, 2013, etc.) investigates the "need to know what we're eating and how it came to our dinner plates." Read full book review >

AMERICAN CATCH by Paul Greenberg
BUSINESS & ECONOMICS
Released: June 30, 2014

"A fascinating discussion of a multifaceted issue and a passionate call to action."
Blue Ocean Institute fellow Greenberg (Four Fish: The Future of the Last Wild Food, 2010, etc.) offers an optimistic perspective on the connection between preserving our salt marshes and restoring America's offshore seafood production. 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 >
THE THIRD PLATE by Dan Barber
FOOD & COOKING
Released: May 20, 2014

"In this bold and impassioned analysis, Barber insists that chefs have the power to transform American cuisine to achieve a sustainable and nutritious future."
A multiple James Beard Award-winning chef proposes a revolutionary change for growing and consuming food. Read full book review >

EATING WILDLY by Ava Chin
BIOGRAPHY & MEMOIR
Released: May 13, 2014

"A delectable feast of the heart."
A professor and journalist's engaging account of how being an urban forager in New York City led her to unexpected personal enlightenment. 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 >
KNISH by Laura Silver
FOOD & COOKING
Released: May 6, 2014

"An accomplished piece of research shared in a delightfully readable way."
When is a knish more than just a knish? When it is the repository of more than a century of Jewish immigrant culture. Read full book review >
BOURBON by Dane Huckelbridge
ENTERTAINMENT & SPORTS
Released: April 1, 2014

"A snappy history of the popular spirit's rise and continued ascent."
A mirthful, erudite appreciation of bourbon and its striking history. 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 >
EARTH ESSENCE by Helmut Norbert Taferner
FOOD & COOKING
Released: March 7, 2014

"A hearty and savory collection, with a few sweet delights thrown in."
A collection of healthy alternatives to traditional comfort food. 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 >
Kirkus Interview
Michael Eric Dyson
February 2, 2016

In Michael Eric Dyson’s rich and nuanced book new book, The Black Presidency: Barack Obama and the Politics of Race in America, Dyson writes with passion and understanding about Barack Obama’s “sad and disappointing” performance regarding race and black concerns in his two terms in office. While race has defined his tenure, Obama has been “reluctant to take charge” and speak out candidly about the nation’s racial woes, determined to remain “not a black leader but a leader who is black.” Dyson cogently examines Obama’s speeches and statements on race, from his first presidential campaign through recent events—e.g., the Ferguson riots and the eulogy for the Rev. Clementa Pinckney in Charleston—noting that the president is careful not to raise the ire of whites and often chastises blacks for their moral failings. At his best, he spoke with “special urgency for black Americans” during the Ferguson crisis and was “at his blackest,” breaking free of constraints, in his “Amazing Grace” Charleston eulogy. Dyson writes here as a realistic, sometimes-angry supporter of the president. View video >