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Written and read by food writer and New York Times contributor Besha Rodell—(formerly) one of the world’s last anonymous restaurant critics—comes this this witty and lively memoir. When Besha Rodell moved from Australia to the United States with her mother at fourteen, she was a foreigner...

In Breaking Bread, third generation baker, food writer and presenter David Wright examines the universal questions about bread and baking. About the people who make and shape the bread we buy and the difficulties that social and cultural change, food fads and health directives have had, and are having, on the baking industry. After his family bakery sadly closed its doors after seventy-five years, Wright asks if the the closure of the bakery underlines the very idea that bread is a dying foodstuff. Is bread good or bad? And what does the future hold for bread?

Food is the primary way andrea bennett connects with the world. They worked in the restaurant industry for a decade, and though they don’t eat much meat and can’t eat gluten, they take as much pleasure in food as Jeffrey Steingarten, Anthony Bourdain, or Guy Fieri. When they want to show someone they care, they cook them a meal. The essays in Hearty offer a snapshot of the North American cultural relationship to food and eating.

Anthony Bourdain represented many things to many people—and he had many sides. But no part of his identity was more important to him, and more longlasting, than that of a writer. The Anthony Bourdain Reader is a collection of his best and most fascinating writing, and touches on his many pursuits and passions, from restaurant life to family life to the “low life,” from TV to travel through places like Vietnam, Buenos Aires, Paris, and Shanghai.