Food & Cooking Book Reviews (page 7)

FOOD & COOKING
Released: Feb. 19, 2013

"A good addition to the self-help bookshelf."
New York Times columnist Feiler (Generation Freedom: The Middle East Uprisings and the Remaking of the Modern World, 2011, etc.) explores new ideas on family dynamics. Read full book review >
CURRENT AFFAIRS
Released: Feb. 14, 2013

"Dense with information and studded with numerous graphs and charts, this book provides a deeper understanding of what principles need to change in order to create local food environments."
In-depth scrutiny of the modern food system and suggestions on how it should change. Read full book review >

BACK OF THE HOUSE by Scott Haas
BIOGRAPHY & MEMOIR
Released: Feb. 5, 2013

"While the militaristic minutiae of restaurant life and its psychological pressures might otherwise make for a gripping study, its presentation here is cluttered and clinical."
A psychologist and food writer takes a close look at what motivates and defines one of today's most celebrated chefs. Read full book review >
FRESH OFF THE BOAT by Eddie Huang
BIOGRAPHY & MEMOIR
Released: Feb. 5, 2013

"A unique voice with a provocative point of view."
Up-and-coming celebrity chef Huang serves up a raw memoir recounting his life as an angry young man chafing under generations of stifling Chinese tradition and all-encompassing American "whiteness." Read full book review >
BIOGRAPHY & MEMOIR
Released: Jan. 31, 2013

"Although not a how-to guide, the authors give readers plenty of choices and ideas to think about when deciding whether to embark on this kind of gardening."
How two men turned a sterile backyard into a viable garden. Read full book review >

DRINKING WITH MEN by Rosie Schaap
BIOGRAPHY & MEMOIR
Released: Jan. 24, 2013

"The conclusions reached are familiar, but Schaap's talent for balancing self-revelation with humor, melancholy and wisdom turn an otherwise niche topic into one with greater appeal."
A memoir from This American Life contributor and New York Times Magazine "Drink" columnist Schaap. Read full book review >
FOODOPOLY by Wenonah Hauter
CURRENT AFFAIRS
Released: Dec. 11, 2012

"While the text can be wordy and repetitive, the author's message is clear, and the graphics pack a punch that hammers it home."
A forceful argument about our dysfunctional food system. Read full book review >
FOOD & COOKING
Released: Dec. 4, 2012

"A toper's pleasure, though perhaps it should come with a warning label."
Gin and tonic? Gin rickey? Gin gimlet? Stop being so prissy: In this lively history, Barnett (Medical London, 2008, etc.) notes that the way to drink gin is neat, "with perhaps an occasional dash of bitters to soften the rough edge of pot-still spirit." Read full book review >
INVENTING WINE by Paul Lukacs
FOOD & COOKING
Released: Dec. 3, 2012

"A richly readable and authoritative addition to the literature of wine."
Noted American oenophile Lukacs (English/Loyola Univ. Maryland; The Great Wines of America: The Top Forty Vintners, Vineyards, and Vintages, 2005, etc.) tells the story of wine over eight millenniums and around the globe. Read full book review >
FOOD & COOKING
Released: Nov. 20, 2012

"A wildly inventive excursion through the creation of our daily bread—and our occasional carp à l'ancienne."
Four hours? A gimmick, to be sure, but a good one to lure you into this rangy, obsessive immersion in food and its many wonders. Read full book review >
DIVINE VINTAGE by Joel Butler
FOOD & COOKING
Released: Nov. 13, 2012

"Despite the seemingly esoteric topic, the authors skillfully enliven daily life in the distant past, whether detailing amphoras or wine gods—a worthy complement to literature on agriculture in antiquity."
History of biblical viticulture, from Genesis through the New Testament, and the role wine played in the "evolution of humanity from nomadism to a settled society." Read full book review >
MEMOIR OF THE SUNDAY BRUNCH by Julie Pandl
BIOGRAPHY & MEMOIR
Released: Nov. 13, 2012

"Sweet, simple and often funny."
Pandl's memoir recounts her Midwestern childhood and the behind-the-scenes action of her family's restaurant. Read full book review >