The Third Plate is chef Dan Barber’s extraordinary vision for a new future of American eating. After more than a decade spent investigating farming communities around the world in pursuit of singular flavor, Barber finally concluded that—for the sake of our food, our health, and the future of the land—America’s cuisine required a radical transformation.
The back must slave to feed the belly. . . . In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen.
A James Beard Award-winning writer captures life under the
Red socialist banner in this wildly inventive, tragicomic memoir of
feasts, famines, and three generations
Born in 1963, in an era of bread shortages, Anya grew up in a communal Moscow apartment where eighteen families shared one kitchen.
Is it possible to write a sidesplitting novel about the breakup of the perfect marriage. If the writer is Nora Ephron, the answer is a resounding yes. For in this inspired confection of adultery, revenge, group therapy, and pot roast, the creator of Sleepless in Seattle reminds us that comedy depends on anguish as surely as a proper gravy depends on flour and butter.
From acclaimed novelist Kate Christensen, Blue
Plate Special is a mouthwatering literary memoir about
an unusual upbringing and the long, winding path to
“To taste fully is to live fully.” For Kate Christensen, food and eating have always been powerful connectors to self and world—“a subterranean conduit to sensuality, memory, desire.
The Atlantic • The Huffington Post • Men’s Journal • MSN (U.K.) • Kirkus Reviews • Publishers Weekly
#1 NEW YORK TIMES BESTSELLER • WINNER OF THE JAMES BEARD FOUNDATION AWARD FOR WRITING AND LITERATURE
From a Pulitzer Prize–winning investigative reporter at The New York Times comes the explosive story of the rise of the processed food industry and its link to the emerging obesity epidemic.