Food & Cooking Book Reviews

CHILLED by Tom Jackson
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 >
PIG TALES by Barry Estabrook
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
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
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 >
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
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
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
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 >
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
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 >
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 >
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 >
Kirkus Interview
John Sandford
author of SATURN RUN
October 6, 2015

Saturn Run, John Sandford’s new novel, is quite a departure for the bestselling thriller writer, who sets aside his Lucas Davenport crime franchise (Gathering Prey, 2015, etc.) and partners with photographer and sci-fi buff Ctein to leave Earth’s gravitational field for the rings of Saturn. The year is 2066. A Caltech intern inadvertently notices an anomaly from a space telescope—something is approaching Saturn, and decelerating. Space objects don’t decelerate; spaceships do. A flurry of top-level government meetings produces the inescapable conclusion: whatever built that ship is at least 100 years ahead in hard and soft technology, and whoever can get their hands on it exclusively and bring it back will have an advantage so large, no other nation can compete. A conclusion the Chinese definitely agree with when they find out. The race is on. “James Bond meets Tom Swift, with the last word reserved not for extraterrestrial encounters but for international piracy, state secrets, and a spot of satisfyingly underhanded political pressure,” our reviewer writes. View video >