Review: Our Knives Will Save Us
A White Mountain Apache chef’s memoir of addiction, sobriety, and the discovery that the French kitchen’s ingredients had Indigenous names.
Reviews
Review: Salt, Sweat & Steam
A Trinidadian student’s journey through America’s most elite culinary school, where the view from outside in changes everything.
Review: Tamu
Seventy plant-based recipes from across four African regions, where the food is not a substitute for anything but the tradition itself.
Review: What I Made for Dinner
A pandemic memoir about cooking for a large family while watching recipe videos, and whether nightly dinner is a blessing or a curse.
Review: Extra Sauce
A chef’s memoir about opening and closing a cult-favourite Brooklyn restaurant, cooking her father his last meal, and the demand for more joy.
Review: A School Lunch Revolution
The culinary icon reimagines school food with recipes that are local, seasonal, affordable, and beautiful.
Review: Between Two Waters
Part memoir, part manifesto from the chef of Loch Fyne’s Inver, interrogating sustainability, gender, and what destination restaurants actually teach us.
Review: Bread and Milk
A Swedish memoir tracing a life through food, where what we eat is inexorably intertwined with how we love.
Review: Cellar Rat
A sommelier’s chronicle of the invisible labour behind New York’s most celebrated dining rooms.
Review: Cold Kitchen
A basement Edinburgh kitchen as portal: recipes from Eastern Europe and Central Asia cooked at home, each one a route back.
Review: Dirty Kitchen
Twenty-two years as an undocumented immigrant, examined through Filipino recipes and colonial history.
Review: Feast on Your Life
A year of daily kitchen delights from the author of An Everlasting Meal, who treats cooking as a practice closer to prayer than to chore.
Will This Make You Happy
The narrative cookbook is structured as a year in four seasons, and the recipes climb in difficulty alongside the narrator's nerve.
Review: Food for Sharing
Recipes from a cook who has lived in enough places that the boundaries between traditions become flavours.
Review: Good Things
Jane Grigson’s 1971 celebration of seasonal ingredients, prophetic then and essential now, with the curried parsnip soup that justifies the reprint.
Review: How to Cook a Coyote
A memoir from age ninety-eight, where a coyote becomes a figure for everything that refuses to be domesticated.