Review: House of Smoke
A national bestseller about growing up in a house wrecked by violence and a South haunted by racism, and how the search for home led through food.
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The Meter: The Chattahoochee
The Chattahoochee supplies drinking water to five million people and irrigates the farms of southern Georgia. It is also cooling a rapidly expanding corridor of data centres. No state agency publishes the cumulative total. The question is not whether the machines should be built.
Review: Eat Bitter
A Hakka memoir structured around eight recipes, where fermentation and foraging become a philosophy for enduring the ordinary hardships that do not make for dramatic plot points.
Five Heavy-Hitting Irish Cookbooks
Five Irish cookbooks that know where the food comes from — and who made it. From Jp McMahon's 10,000-year reclamation to a pastry chef carrying forward Myrtle Allen's legacy to an emigrant cooking his mother's recipes in Hackney, these are the books that name their people.
24-Carat Problem
How fifty years of agricultural policy, a frozen price per kilogram, and one catastrophic growing season ended a Kilkenny carrot farm — and what it reveals about what Ireland has decided to stop growing for itself.
Review: The Evin Prison Bakers' Club
Sixteen recipes from inside Iran’s most notorious prisons, where baking scones and madeleines under surveillance becomes an act of defiance too ordinary to confiscate.
Who Cooked The Book
Spring Council started assembling takeout boxes at her grandfather's Bar-B-Q as a tween. By the time she was baking pies at Mama Dip's Kitchen, she was deep into the family business of feeding people. This spring's best cookbooks insist that a recipe is a document — and the cook is the story.
Review: Bite by Bite
Short lyrical essays about shave ice, lumpia, rambutan, and the way a single taste can return you to a place you thought you had forgotten.
Review: Cooking Con Omi
A hundred Puerto Rican recipes from a cook who rebuilt her connection to the island one dish at a time, with the crush of garlic in a pilón as the opening statement.
What Georgia Owes Its Own Ground
The state Senate votes to replace an imported myth with a native tree. The sweetbay magnolia has been here all along.
The Rag Pot
The Manatee River was once called the Oyster River. The oysters were scraped away for road pavement. Now a man who got his best idea from an Etsy craft video is putting them back — eighty-five cents a square foot, one concrete rag at a time.
Review: Eating on a Mountain at the End of the World
A food ethics memoir from Appalachia with the rare quality of not having already decided what it thinks.
Review: Eating with the Sun
Memoir, cultural history, and nutritional philosophy braided through the phases of the Chinese lunisolar calendar.
Review: Food Is a Feeling
Sixty-five recipes cooked in the aftermath of a twenty-four-year marriage, where the kitchen becomes the one room where transformation is still possible.
Review: How to Boil an Egg
Eighty-four indispensable egg recipes from the founder of Rose Bakery, reissued with new botanical paintings.