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 >
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 >

HOW TO EAT PALEO by Cynthia Spivey
FOOD & COOKING
Released: July 18, 2016

"A brief, useful primer with enough provocative food for thought for newcomers and veterans alike."
An ideology-free outline of the paleo approach to dining, focusing on why certain foods are invited, or snubbed, at the paleo table. 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 >
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 >

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 >
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 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 >
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 >
TEN RESTAURANTS THAT CHANGED AMERICA by Paul Freedman
FOOD & COOKING
Released: Sept. 20, 2016

"Culinary historians, those besotted with food culture, and curious general readers will all find something of value in this well-researched, entertaining social and cultural history."
A robust historical trek through America's restaurant cuisine over three centuries. 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 >
GENERATION CHEF by Karen Stabiner
FOOD & COOKING
Released: Sept. 13, 2016

"A thoughtfully observed study of what it takes to open a successful restaurant in the most competitive marketplace in the world."
Journalist and narrative nonfiction author Stabiner (Getting In, 2010, etc.) closely tracks a talented, ambitious chef as he opens his first restaurant in New York. Read full book review >
Kirkus Interview
Jeff Chang
September 20, 2016

In the provocative essays in journalist Jeff Chang’s new book We Gon’ Be Alright, Chang takes an incisive and wide-ranging look at the recent tragedies and widespread protests that have shaken the country. Through deep reporting with key activists and thinkers, personal writing, and cultural criticism, We Gon’ Be Alright links #BlackLivesMatter to #OscarsSoWhite, Ferguson to Washington D.C., the Great Migration to resurgent nativism. Chang explores the rise and fall of the idea of “diversity,” the roots of student protest, changing ideas about Asian Americanness, and the impact of a century of racial separation in housing. “He implores readers to listen, act, and become involved with today’s activists, who offer ‘new ways to see our past and our present,’ ” our reviewer writes in a starred review. “A compelling and intellectually thought-provoking exploration of the quagmire of race relations.” View video >