Food & Cooking Book Reviews (page 8)

AMONG THE ISLANDS by Tim Flannery
FOOD & COOKING
Released: Nov. 6, 2012

"A breathtaking, informative tour of faraway lands."
From the tides of the South Pacific to the impossible peaks of jungle islands, one zoologist sets out to find the living riches of the planet. Read full book review >
IT'S NOT YOU, IT'S BRIE by Kirstin Jackson
FOOD & COOKING
Released: Nov. 6, 2012

"A wonderfully rich dip into American cheese, which, contrary to what many may think, "has more styles than the pope has gilded white robes in his Vatican armoire.""
A varied exploration of some of America's most delightful artisan cheeses. Read full book review >

TASTE, MEMORY by David  Buchanan
FOOD & COOKING
Released: Nov. 5, 2012

"A specialized look at the small-farming movement, written with appealing self-knowledge, diligent research and occasional flair."
A meander, with hoe, through organic vegetable patches, lost orchards, seed catalogs and produce markets with a dedicated gardener in search of a small farm. Read full book review >
HOOSH by Jason C. Anthony
FOOD & COOKING
Released: Nov. 1, 2012

"A singular, engrossing take on a region that until now has been mostly documented from a scientific angle or romanticized by adventurers."
Anthony's debut—named after the "meat stew of the ravenous"—traces hardships during Antarctic expeditions and the sometimes disconcerting fare borne of isolation. Read full book review >
BEST FOOD WRITING 2012 by Holly Hughes
FOOD & COOKING
Released: Nov. 1, 2012

"A collection of strong writing on fascinating topics that will appeal to foodies and essay lovers alike."
A delicious anthology of the best American food writing from 2012. Read full book review >

THANKSGIVING by Sam Sifton
FOOD & COOKING
Released: Oct. 30, 2012

"A brief, straightforward guide to hosting a Thanksgiving dinner without being overwhelmed."
An easy-to-read, concise, somewhat tongue-in-cheek guide for how to host the perfect Thanksgiving dinner. Read full book review >
RECIPES FOR DISASTER by Tess Rafferty
BIOGRAPHY & MEMOIR
Released: Oct. 30, 2012

"Energetic account of a comedienne's mishaps in the kitchen as she prepares meals for family and friends."
Calamities in the kitchen for a newbie chef. Read full book review >
BET THE FARM by Frederick Kaufman
FOOD & COOKING
Released: Oct. 16, 2012

"Kaufman went looking for a pizza and ended up on Wall Street, giving a revealing view into commodity markets and food pricing."
Beginning with a simple question—"Why can't inexpensive, healthy, and delicious food be available to everyone?"—Harper's contributing editor Kaufman (A Short History of the American Stomach, 2008, etc.) embarked on an odyssey into pizza kitchens, tomato fields, biotech labs, United Nations conference rooms and commodities exchanges. Read full book review >
HOW TO LOVE WINE by Eric  Asimov
BIOGRAPHY & MEMOIR
Released: Oct. 16, 2012

"A friendly, well-written approach to enjoying wine, full of low-stress recommendations to help avoid wine anxiety."
A wine expert who finds fault with tasting notes, wine scores and blind tasting claims that "what's missing in many people's experience of wine is a simple sense of ease." Read full book review >
LICKING THE SPOON by Candace Walsh
BIOGRAPHY & MEMOIR
Released: Oct. 9, 2012

"A memoir of broken relationships, family recipes and hard-earned love that reads at times like a menu of personal grievances and their suggested food pairings."
One woman cooks and cries her way through seasons of disenchantment and discovery. Read full book review >
CONSIDER THE FORK by Bee Wilson
FOOD & COOKING
Released: Oct. 9, 2012

"Rarely has a book with so much information been such an entertaining read."
From British food writer Wilson (Sandwich: A Global History, 2010, etc.), a savory survey of kitchen implements and their impact. Read full book review >
COMFORTABLY UNAWARE by Richard A. Oppenlander
CURRENT AFFAIRS
Released: Oct. 8, 2012

"Not a feel-good book, but a stat-packed call to salads."
In his debut, Oppenlander derides our animal-based diets and encourages awareness of food choices as they affect our lives and the planet. Read full book review >