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A New York Times bestseller, turn to the hidden curiosities of food, which becomes a gateway to fascinating stories about human history, science, art, and tradition—all organized by country, lavishly illustrated, and full of surprises. Created by the ever-curious minds behind Atlas Obscura...

Cooking at Leila’s, a new Pavilion Books book, full description to follow when available...

What African culinary traditions–both modern and carried into the present from the past–can illuminate about the way Americans eat and congregate over food, and how we can move from an individual meals-ready-to-eat mindset to a resourceful and generous one. We’ve all learned to eat...

Buffalo Trace Distillery stands as one of America’s oldest continuously operating distilleries, and a living monument to bourbon’s enduring legacy. Behind the Bottle takes readers deep inside this historic landmark, tracing its evolution from a frontier-era operation to a global icon of...

From the award-winning, New York Times-bestselling author of Cod and Salt, a new global history of the mysterious, misunderstood, globally beloved crustacean. When Mark Kurlansky was 17, he got his first job as a commercial fisherman in the Atlantic on a 45-foot, wooden-hulled, two-man lobster...

New York Times bestselling novelist and essayist Amy Bloom weaves together stories and recipes in a celebration of the pleasures of the kitchen, where perfection is beside the point, generosity is everything, and great meals can come at the best and worst times. pantry n. a small room or closet...

Author, television personality, and lady who cooks for a living, Danielle Kartes turns her most embarrassing moments into hilarious and hopeful stories to remind us that perfection is overrated and humor is one of the best ways to get through parenting hiccups, career pivots, and life's...

From the acclaimed author of What She Ate, the story of five couples whose dreams, experiments, and triumphs fueled a revolution at the kitchen table. In Big Appetites, the journalist and culinary historian Laura Shapiro introduces readers to some of the cooks and activists who turned their...

The forager, urban farmer, and NatGeo star shares this beautiful, practical field guide and primer to the ethics of caring for the land. With this indispensable, practical resource in the garden, in the field, and in the wild, learn the basics of foraging, as well as the “whys” of foraging...

From leading fiber researcher, registered dietitian, and chef Dr. Emily Leeming comes Fiber Power—the ultimate four-week guide to getting the right amount of fiber into your everyday diet. Fiber is a nutritional superhero that boosts your energy, lowers your cholesterol, and keeps your gut...

Vibe with these laugh-out-loud and heartful essays about falling in love with the messiness of life and with yourself from a chef and community organizer who’s going through it too “Well, so, I’m gay.” Chef, writer, and community organizer Garrett Schlichte suspected his mom probably...

From a former editor of America's Test Kitchen and Saveur and former host of the docuseries Travelogue comes a luminous memoir that weaves together the immigrant experience, the ancestral ties that guide us, and the deeply rooted Chinese philosophy of seasonal eating. As a child raised in the US...

The role of food writing in the sustainable food movement At turns heartfelt and witty, accessible and engaging, The Farmer, the Gastronome, and the Chef explores how Wendell Berry, Carlo Petrini, and Alice Waters have changed America's relationship with food over the past fifty years. Daniel...

What does the Bible say about alcohol? Evangelical Christianity has a complicated relationship with alcohol. For years, many believers have welcomed it as a gift from God, while others have rejected it as a definite, Spirit-quenching sin. But what does the Bible actually say about alcohol and...

A delicious and moving memoir, tracing a family’s journey through Chinese food. As a teen growing up in San Francisco, Miranda Brown noticed her outspoken immigrant mother didn’t act—or cook—like other Chinese mothers. Butter invaded coffee. Stinky fruits found their way into ice cream...

In this irresistible memoir of food, family and migration, Shiamin Kwa relates her search for identity, authenticity and belonging – and how in the end, like every migrant, she created her own menu for life Kwa tells of first moving from Malaysia to the ‘You-Ess’ as a child, where she...

Coffee is among the most common goods traded and consumed worldwide, and so omnipresent its popularity is often taken for granted. But even everyday habits have a history. When and why coffee become part of North American daily life is at the center of Coffee Nation. Using a wide range of...

A culinary and philosophical memoir about the secret menus in every aspect of immigrant life, and what it really means to be "Chinese." What is the secret menu? Hidden from view but commonly known, it's the menu that insiders pick from to be assured of a delicious, authentic meal―often in...

From co-founders of Cousins Maine Lobster comes an invaluable guide for entrepreneurs and those aspiring to new ventures, focusing on building and thriving in business and beyond Cousins Jim Tselikis and Sabin Lomac’s dream of bringing the authentic Maine lobster of their childhood to the West...

A sensory celebration of Appalachian culinary traditions, and a call to reclaim the lost rituals, recipes, and food folklore of the places you call home. Amanda Held Opelt’s childhood was shaped by the shared, multi-generational table that brought everyone at her Granny’s 100-acre farm to...