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Joe Berkowitz loves cheese. Or at least he thought he did. After stumbling upon an artisanal tasting at an upscale cheese shop one Valentine’s Day, he realized he’d hardly even scratched the surface. These cheeses were like nothing he had ever tasted - a visceral drug-punch that reverberated deliciousness - and they were from America. He felt like he was being let in a great cosmic secret, and instantly he was in love.

When it opened a decade ago, the acclaimed Los Angeles speakeasy The Varnish - owned, designed, and managed by award-winning cocktail aficionado Eric Alperin - quickly became the stylish standard bearer for modern bars. Unvarnished is a candid, voice-driven, no-holds-barred look at the workings of a bar, and the foundation of The Varnish’s success: attention to hospitality and an abiding belief in the nobility of service.

Today, most people are concerned about eating seasonal, organic, and local food. But we don’t think about how the choices we make about our pots, pans, and bowls can also enhance our meals and our lives. Sara Dahmen believes understanding the origins of the cookware we use to make our food is just as essential. Copper, Iron, and Clay is a beautiful photographic history of our cooking tools and their fundamental uses in the modern kitchen, accompanied by recipes that showcase the best features of various cooking materials.

When 16-year-old Jessica Wragg applied for a job at her local farm shop in Derbyshire, England, she never expected to land a position behind the butchery counter. Wragg was younger than many of her colleagues by decades, and she was one of the few women on staff, struggling to earn her keep among colleagues who were reluctant to share the tricks of their trade with a novice. Breaking down carcasses by day, and studying animal anatomy by night, Wragg was soon hooked and determined to establish herself in an industry that is steeped in tradition, and often resistant to change.

Food writer and Culinary Institute of America director Sophie Egan takes listeners on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character - work, freedom, and progress - and our eating habits, the good and the bad. Egan explores why these values make for such an unstable and often unhealthy food culture and, paradoxically, why they also make America's cuisine so great.

Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply.

Chef and award-winning writer Phyllis Grant’s life has been defined by food. First, as a dancer struggling to find her place at Julliard, when banana muffins with inch-thick streusel are the fuel for another day of training. Then, a lowly junior chef in high-pressure NYC four-star kitchens, as she masters the tarte Tatin and ice cream custard. Falling in love with her future husband and the garlicky tomato sauce he makes in his bare apartment. The quesadillas she can’t stop eating in LA before she realises she’s pregnant.

One More Croissant for the Road sees ‘the nation’s taster in chief’ Felicity Cloake embark on the trip of a lifetime, cycling 3,500km across France in search of the definitive versions of classic French dishes. Felicity has long established herself as an absolute authority on everything that is important about food. This lively and charming account of her search for the ultimate Quiche Lorraine, la meilleure Tarte Tatin and a Cassoulet par excellence culminates in a triumphant two-wheeled tour of Paris’ boulangeries in pursuit of France’s finest croissant.

This Is Not a Diet Book is a collection of calm, practical tips and ideas on healthier, happier eating from award-winning food writer Bee Wilson. From unsweetening your palate to rethinking the lunchtime sandwich, This Is Not A Diet Book gathers together some of the wisest, most constructive advice for feeding you and your family.

With clear logic and entertaining dialogues, the author presents many reasons for a vegetarian rather than a “flesh-eating” diet, and his arguments for not eating meat are as compelling today as when they were written.

Il mito delle origini è quello che ci fa pensare che esista un punto magico della storia in cui tutto prende forma, tutto comincia e tutto si spiega; il punto in cui si cela l'intimo segreto della nostra identità. Ma perché quello delle origini è solo un mito? Il fatto è che le origini, di per sé, spiegano poco: l'identità nasce dalla storia, da come quelle origini si sviluppano, crescono, cambiano attraverso incontri e incroci spesso imprevedibili.

The kitchen is often the heart of South Asian homes. Muslim South Asian kitchens, in particular, are the engines of an entire culture. The alchemy that takes place within them affects nations and economies, politics and history, and of course human relationships. There is proof of it in Desi Delicacies, Claire Chambers’ anthology of essays, stories and recipes supplied by some of the region’s most well-loved writers, historians and chefs.

Cook, Eat, Repeat is a delicious and delightful combination of recipes intertwined with narrative essays about food, all in Nigella's engaging and insightful prose. Whether asking 'What is a Recipe?' or declaring death to the Guilty Pleasure, Nigella's wisdom about food and life comes to the fore, with tasty new recipes that listeners will want to return to again and again.

Meg Muckenhoupt begins with a simple question: When did Bostonians start making Boston Baked Beans? Storekeepers in Faneuil Hall and Duck Tour guides may tell you that the Pilgrims learned a recipe for beans with maple syrup and bear fat from Native Americans, but in fact, the recipe for Boston Baked Beans is the result of a conscious effort in the late 19th century to create New England foods. This toothsome volume reveals the effort that went into the creation of these foods and lets us begin to reclaim the culinary heritage of immigrant New England.

As a nation of food-lovers we have been munching on fruit and veg, drinking tea and coffee, and using oils and spices for generations, but have you ever stopped to think how our most beloved foods came to be the way they are now? In Borough Market: Edible Histories, award-winning food writer Mark Riddaway takes us on a culinary journey through the most fascinating, surprising and downright bizarre stories behind Britain's favourite tipples and nibbles.

Be My Guest is an utterly unique, deeply personal meditation on what it means to tend to others and to ourselves - and how the two things work hand in hand. Priya Basil explores how food - and the act of offering food to others - are used to express love and support. Weaving together stories from her own life with knowledge gleaned from her Sikh heritage; her years spent in Kenya, India, Britain, and Germany; and ideas from Derrida, Plato, Arendt, and Peter Singer, Basil focuses an unexpected and illuminating light on what it means to be both a host and a guest.

From an early age, Grace Dent was hungry. As a little girl growing up in Currock, Carlisle, she yearned to be something bigger, to go somewhere better. Hungry traces Grace’s story from growing up eating beige food to becoming one of the much-loved voices on the British food scene. It’s also everyone’s story—from treats with your nan, to cheese and pineapple hedgehogs, to the exquisite joy of cheaply made apple crumble with custard.

Taking listeners on a gastronomic journey from Paris and London to New York, Chicago and San Francisco, Lustful Appetites reveals how this preoccupation changed the ways we eat and the ways we are intimate—while also creating stigmas that persist well into our own twenty-first century.

At 35, after the end of a 13-year relationship, food journalist Candice Chung finds herself not only losing a life partner, but her most reliable plus-one for anonymous restaurant review assignments. When her retired Cantonese parents offer to eat with her, these outings turn into a backdrop against which they learn surprising things about each other-including how, for the past decade, they managed to silently drift apart.

The Best American Food and Travel Writing 2025 has descriptive copy which is not yet available from the Publisher.