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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 on Calvert Avenue, a new Pavilion Books book, full description to follow when available...

From the James Beard–nominated owner of vegan restaurant Mama Ðút comes a narrative cookbook sharing Thuy Pham’s remarkable journey from Vietnamese refugee to acclaimed, award-winning chef. It took years for Thuy Pham to find belonging as a refugee to the United States from Vietnam. In...

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...

The science behind great cooking, revealed through the questions every cook asks and the relentless testing that answers them—from the James Beard Award-winning team at Christopher Kimball’s Milk Street How do you go from a good cook to a great cook? Question everything. Should you skip...

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...

From a former editor for America's Test Kitchen and Saveur and former host of the docuseries Travelogue comes a luminous food 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...

'Fascinating' Philippa Gregory A village gathers the harvest and celebrates with a feast. A cook adds foraged herbs to a pottage which will feed the entire household of a country estate. Lifting hands in prayer, a monk begins his fast. Before the age of processed food, every meal held meaning...

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...

'I believe that everyone has, at one time or another, overcome some hardship in their life, thanks to the companionship of a fictional friend' For our friends at the Tenderness convenience store in Mojiko, there's never a dull day. Mitsuri's heart is fluttering because her favourite pop idol is...

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...

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...

A deep dive into the culinary, literary, and underwater lives of that most noble and inscrutable bivalve, the oyster. In Consider the Oyster, M.F.K. Fisher explores the many lives of the mysterious oyster—from its strange cloistered existence in the watery depths to the many roles it has...

映画撮影の合間に、久しぶりに神戸の町を歩く古川緑波。三の宮の弘養館で食べるビフテキから、幼い日の記憶がよみがえる。メニューのない店で頼む料理、藍色の皿、初めて口にした食材。食卓の細部が、昔の神戸へと記憶をつないでいく。

Curiosité du XVIIe siècle, ce petit traité enseigne comment amolir les os et faire cuire toutes sortes de viandes en fort peu de temps et à peu de frais. M. Papin, docteur en médecine, y décrit une machine nouvellement inventée, en détaille les propriétés et les usages, et les confirme par plusieurs expériences, dans un texte dédié à l’illustre Société de Londres. Entre cuisine et mécanique, on y découvre un art de tirer la substance des aliments et d’épargner temps et dépense, guidé par l’observation.

"[Strauss] traces the history and culture of the Pennsylvania Dutch staple and checks-in on chefs who are creating exciting new ways to eat it." —Philly Grub The name may remind you of a certain word-based board game, but scrapple has been an essential food in Mid-Atlantic kitchens for...

A playful, thoughtful, and delicious A to Z of M.F.K. Fisher’s food writing. This program features a new introduction to the text, written and read by author and The Great British Bake Off runner-up, Ruby Tandoh. In An Alphabet for Gourmets, M.F.K. Fisher creates a wide-ranging, whimsical, and...

“I do not know of any one in the United States who writes better prose.” —W. H. Auden A practical, culinary, and philosophical guide on how to eke out joy and delight in difficult times. This program features a new introduction to the text, written and read by Tamar Adler. There is perhaps...

Bloomsbury presents Gloaming: Folklore, recipes and crafts to spark glimmers of joy in the darker months, written and read by Rosie Steer. "We often feel like winter is a time when the magic falls away. Rosie shows us that it’s very much still there, we just need to know how to look for it...

This fascinating memoir by global grilling authority Steven Raichlen reveals how a kid from Baltimore—armed with a degree in French literature—launched a barbecue revolution worldwide. Known for his popular PBS TV shows and internationally bestselling books, Raichlen is the man who...