Samin Nosrat

Explore the legacy of a trailblazing chef and activist with this critical appreciation of her rich, lyrical cookbooks. Edna Lewis drew upon her childhood memories of life on a Virginia farm to create classic dishes that celebrated the seasonal richness of Southern cuisine. In this book, renowned food-world stars reveal their own encounters with Lewis and illuminate her influence on the farm-to-table movement. Editor Sara B. Franklin provides an engaging introduction to Lewis, and afterwords from her sister and niece add a personal touch to this fascinating collection of essays.

Explore the cultural, political, and sensual intricacies of Nigerian cuisine through Longthroat Memoirs. Discover the myths and stories behind the nation's love for fish stew, soup, and yam, accompanied by mouth-watering descriptions of dishes and their preparation. Written by Nigeria's top epicurean writer, this book is a delightful love letter to the Nigerian palate, celebrating the nuances and pleasures of its food. With its irresistible blend of oral storytelling, myth, and culinary expertise, Longthroat Memoirs offers a sensuous testament to the joys of food and dining.

Indulge in the sensory pleasures of food and poetry with this collection of classic and contemporary works from renowned poets. Celebrating the cultural significance of food, Kevin Young curates a delectable assortment of poems that captures the experience of eating and the memories, company, and politics that often accompany it. Enjoy poems about blackberries, butter, and barbecue, as well as those that delve deeper into the identity and role of food in our lives, from poets like Mary Oliver, Wallace Stevens, and Seamus Heaney.

Discover the rich and diverse culinary traditions of Latin America with a comprehensive collection of over 500 recipes from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean. Written by a lifelong food historian and restaurateur, Gran Cocina Latina provides home cooks, wanderlust travelers, and curious chefs with a unique and mouth-watering collection of adobos, sofritos, empanadas, tamales, ceviches, moles, sancochos, flans, and tres leches cakes. This one-of-a-kind cookbook is also filled with detailed equipment notes, colorful photographs of finished dishes, and drink and serving suggestions. Get ready to savor, read, and enjoy!

This book explores the origins of food and the importance of mindful eating. Written by renowned farmer and writer Wendell Berry, the essays cover topics such as organic versus locally grown, small versus large farms, and how to support sustainable agriculture. With an introduction by Michael Pollan, this collection is essential reading for anyone who cares about what they eat. Berry urges us all to understand the basics of what we ingest, reminding us that "eating is an agriculture act."

Explore the decadent cuisine of the Parsi population in India, descendants of Zoroastrians who fled Persia centuries ago. In this beautifully written book, a Parsi author shares 165 mouth-watering recipes and personal experiences, making this regional cuisine accessible to Westerners. From easy menus to more advanced techniques, this book will challenge and inspire both novice and experienced cooks.

Experience the taste of authentic American country cooking with menus for the four seasons. Edna Lewis shares her family's delightful preparations of fresh ingredients, celebrating the joys of each special time of year, from the first shad and wild mushrooms of spring to roasted sweet potatoes and warm apple pie in fall. With detailed recipes and personal reminiscences, you'll feel the sense of community and hard work that rewarded them with good food. Recreate this lost time in America in your own kitchen, and savor the delightful flavors of the past.

Discover the fascinating science behind the food we eat with this kitchen classic, hailed as a "minor masterpiece" by Time magazine. Written by Harold McGee, On Food and Cooking is the ultimate guide for food lovers and professional chefs alike, exploring the origins of our food, what it's made of, and how cooking transforms it. This new, fully revised and updated edition features expanded content, over 100 new illustrations, and the latest insights into traditional and modern methods of food production. Delight in the science of flavor and learn tips for selecting the best ingredients with this invaluable and fascinating compendium of basic information about cooking and eating.

Discover a modern classic that pushes the boundaries of the cookery book genre. In this passionate narrative of extremes of experience, which has attracted a cult following in the United States, Patience Gray, the high priestess of cooking, shares the beautiful insights into her life and love of food with Honey From a Weed. Hailed as a summing-up of the genre of the late-modern British cookery book, this book is a must-read for foodies and those who love to explore culinary cultures.

Discover the secrets of supreme country dining in this charming and unpretentious inn nestled in the high Alpine valley of La Grande Chartreuse. Les Mesdemoiselles Artraud and Girard are devoted to the tradition of natural French cooking, evidenced by their superb recipes for soups, stews, meats, pâtes, terrines, and desserts. Renowned food writer Roy Andries de Groot records these recipes and menus, ensuring an unforgettable dining experience every time. Considered a classic, this book is a must-read for food lovers everywhere.