Review: How to Share an Egg
A chef and daughter of a Holocaust survivor traces her culinary lineage dish by dish.
Review: Hunger Like a Thirst
A restaurant critic’s memoir from food stamps to fine dining, where the hunger in the title is not only for food.
Review: The Heart-Shaped Tin
How kitchen objects become the last physical evidence of a shared life, from a baking tin to a bombarded Ukrainian cabinet.
Review: The Anthony Bourdain Reader
The career-spanning collection Bourdain never assembled, including teenage diary entries from France and chapters from an unfinished novel.
Review: The Bottomless Cup
Forty restaurants, Michelin stars, and the turbulent family behind it all.
Review: Setting a Place for Us
Seventy-five recipes from eight countries impacted by war, insisting the people behind the headlines deserve to be known by what they cook.
Review: Voices from the Kitchen
Twenty-seven personal histories from the immigrant workers who hold New York’s restaurants together.
Review: Winter in Tuscany
Southern Tuscany in the off-season: cold mornings, wood smoke, and hearty soups by the quanto basta method.
Review: Where There's Smoke, There's Dinner
A graphic memoir from a woman whose comics earn rave reviews but whose dinners earn shrugs.
Review: 32 Yolks
The chef of Le Bernardin traces the line from a childhood falling apart in the south of France to thirty-two yolks of hollandaise.
Review: A Homemade Life
A memoir that grew from a blog and a grief, moving from Oklahoma picnics to Paris chocolate shops.
Review: A Meal Observed
Five hours, one meal, three Michelin stars: a paean to Taillevent that digresses into the chemistry of chocolate and the history of salt.
Review: A Chef's Tale
From a Burgundy childhood to Le Pavillon to the New York Times, told by a man who cooked for presidents and wrote for home cooks.
Review: Table 4 at the River Cafe
Conversations about food and life from the table where David Beckham, Mel Brooks, and Paul McCartney sat down to talk with the cofounder of London’s River Cafe.
Review: The Art and Craft of Japanese Cooking
One hundred and forty recipes from seven Japanese chefs, tested in a farmhouse kitchen by a woman who has spent three decades learning the country’s food traditions from the inside.
Review: The Gourmand's Mushroom
A mycological journey from psychoactive to delicious, from Bosch to Kusama, stuffed with stories and original recipes.