The Food of Oman Recipes and Stories from the Gateway to Arabia by Felicia Campbell, James Oseland, Ariana Lindquist and Dawn Mobley Hardcover, 257 pages 'Food Of Oman' Serves Up Surprising Cuisine At Crossroads Of Cultures
Prison Ramen Recipes and Stories from Behind Bars by Clifton, Jr. Collins, Gustavo Alvarez and Samuel L. Jackson Paperback, 153 pages Taking readers behind bars, the coauthors, childhood friends — one an ex-con and the other a highly successful Hollywood character actor — provide 65 ramen recipes combined with stories of prison life from the inmates who devised them, including celebrities like Slash from the band Guns n' Roses and actor Shia LaBeouf. Behind Bars, Cheap Ramen Is As Good As Gold
White Bread A Social History Of The Store-Bought Loaf by Aaron Bobrow-Strain Paperback, 257 pages In this lively history of bakers, dietary crusaders and social reformers, Aaron Bobrow-Strain shows that America's century-old, love-hate relationship with the humble, puffy loaf says a lot about who we are and what we want our society to look like. The History Of American White Bread Is Anything But Bland American History Baked Into The Loaves Of White Bread
A Treasury of Great Recipes Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen by Vincent Price, Mary Price and Wolfgang Puck Hardcover, 455 pages So Good You'll Scream? A Cookbook From Horror Icon Vincent Price
NOPI The Cookbook by Yotam Ottolenghi and Ramael Scully Hardcover, 331 pages Yotam Ottolenghi is beloved in the food world for his cookbooks, as well as his Ottolenghi delis and his fine-dining restaurant, Nopi. In The NOPI Cookbook, head chef Ramael Scully's Asian-inspired pantry meets Ottolenghi's Middle Eastern influences and brings the restaurant's favorite dishes within reach of the home cook. In 'NOPI,' An Ottolenghi Cooking Journey From Middle East To Far East
The Jemima Code Two Centuries of African American Cookbooks by Toni Tipton-Martin Hardcover, 246 pages Beyond 'Aunt Jemima': A Taste Of African-American Culinary Heritage
Zahav A World of Israeli Cooking by Michael Solomonov and Steven Cook Hardcover, 368 pages A collection of recipes from a Philadelphia restaurant known for its modern take on Israeli cooking presents such offerings as hummus tehina, potato and kale borekas, and pomegranate-glazed salmon. For Israeli-Born Chef, Hummus And 'Tehina' Are A Bridge To Home
Tacopedia by Deborah Holtz and Juan Carlos Mena Paperback, 317 pages 'Tacopedia': A Mouth-Watering Tour Of Mexico's Taco Culture
My Kitchen Year 136 Recipes That Saved My Life by Ruth Reichl Hardcover, 327 pages The high-profile restaurant critic and former editor-in-chief of Gourmet magazine shares dozens of favorite comfort-food recipes that helped her recover from depression and reconnect with a sense of purpose after the magazine was shut down. How Twitter And Cooking Saved Ruth Reichl After 'Gourmet' Folded
Ingredients A Visual Exploration of 75 Additives & 25 Food Products by Dwight Eschliman and Steve Ettlinger Hardcover, 253 pages A first-of-its-kind visual exploration of what is really inside our food profiles 75 of the most common food additives and 25 ordinary food products that contain them, demystifying the contents of processed food and revealing what each additive looks like, where it comes from and how and why it is used. 'Ingredients': An Eye-Opening Look At The Additives In Our Food
Edible Memory The Lure of Heirloom Tomatoes & Other Forgotten Foods by Jennifer A. Jordan Hardcover, 331 pages Discusses the origins and history of heirloom tomatoes and other vegetables and the connection they have to the culinary past, describing the intense efforts being made to preserve their seeds for the future. Why Are We Drawn To Heirloom Fruits And Veggies? They're 'Edible Memory'
The Comic Book Story of Beer The World's Favorite Beverage from 7000 Bc to Today's Craft Brewing Revolution by Jonathan Hennessey, Mike Smith and Aaron Mcconnell Paperback, 160 pages Guzzling 9,000 Years Of History With 'The Comic Book Story Of Beer'
Voracious A Hungry Reader Cooks Her Way Through Great Books by Cara Nicoletti and Marion Bolognesi Hardcover, 283 pages Exploring the intersection of great books and great food, a blogger, butcher, pastry chef and avid reader presents a delicious literary feast based on food scenes from her favorite books, along with her own original recipes. Equal Parts Memoir, Cookbook And Lit-Crit, 'Voracious' Tells Delicious Stories
Slice Harvester A Memoir in Pizza by Colin Atrophy Hagendorf Hardcover, 209 pages The author recalls his two-year-long quest to sample and review every pizza sold by the slice in Manhattan, and how the routine of doing so helped him deal with his problem drinking and pull himself together. Pizza As Autobiography In 'Slice Harvester'
Combat-Ready Kitchen How the U.S. Military Shapes the Way You Eat by Anastacia Marx De Salcedo Hardcover, 294 pages Changing the way we think about food forever, an eye-opening exposé shows how the Department of Defense Combat Feeding Directorate plans, funds and spreads the food science that enables it to produce cheap, imperishable rations, examining the U.S. military's influence on the American food industry. Cheetos, Canned Foods, Deli Meat: How The U.S. Army Shapes Our Diet
Yogurt Culture A Global Look at How to Make, Bake, Sip, and Chill the World's Creamiest, Healthiest Food by Cheryl Sternman Rule Hardcover, 352 pages Collects over 100 flavorful recipes for each meal of the day using yogurt as an ingredient, including tomato, avocado, and cucumber salad, challah French toast, creamy beef curry, and goat cheese cheesecake. Photography by Ellen Silverman. Beyond Fat-Free And Frozen: The Myriad Ways The World Uses Yogurt
What to Eat When You're Pregnant A Week-by-Week Guide to Support Your Health and Your Baby's Development by Nicole M., Ph.d. Avena and Georgie Fear Paperback, 230 pages The book presents research for expectant mothers with a clear guide on what to eat during their pregnancies in order to have a positive impact on their child's brain development and behavior as well as their own health. Coping With Cravings, And Other Tips On Eating While Pregnant
Peru The Cookbook by Gaston Acurio Hardcover, 432 pages Bursting with flavor, this Peruvian cookbook features 500 traditional recipes from an acclaimed Peruvian chef. Gastón Acurio introduces home cooks to the full range of Peru's vibrant cuisine, from popular classics like quinoa and ceviche to lesser-known dishes. A Tome For Peruvian Food, By Its Most Acclaimed Ambassador
New Prairie Kitchen Stories and Seasonal Recipes from Chefs, Farmers, and Artisans of the Great Plains by Summer Miller and Dana Damewood Hardcover, 237 pages A collection of profiles of 25 chefs, farmers, and artisans in Nebraska, Iowa, and South Dakota, featuring more than 50 seasonal recipes. There's More To Farm-Fresh Prairie Food Than Steak And Soybeans
My Organic Life How a Pioneering Chef Helped Shape the Way We Eat Today by Nora Pouillon and Laura Fraser Hardcover, 261 pages The founder of Restaurant Nora, the first certified organic restaurant in the United States, explains how she became a natural foods pioneer who made it her mission to bring organic foods to the American table. In 'Organic Life,' The Making Of America's First Certified Organic Restaurant
Pig Tales An Omnivore's Quest for Sustainable Meat by Barry Estabrook Hardcover, 335 pages The author of Tomatoland offers an eye-opening investigation of the commercial pork industry and an inspiring alternative to the way pigs are raised and consumed in America. 'Tales' Of Pig Intelligence, Factory Farming And Humane Bacon
Bourbon Empire The Past and Future of America's Whiskey by Reid Mitenbuler Hardcover, 310 pages Bourbon Empire traces the history of America's most iconic spirit from frontier rebellion to Gilded Age corruption to Madison Avenue. 'Bourbon Empire' Reveals The Smoke And Mirrors Of American Whiskey
Dinner With Jackson Pollock Recipes, Art & Nature by Robyn Lea Hardcover, 175 pages Lunch With Monet, Dinner With Jackson Pollock
Monet's Palate hide caption itoggle caption Monet's Palate Cookbook The Artist & His Kitchen Garden at Giverny by Aileen Bordman Hardcover, 176 pages Lunch With Monet, Dinner With Jackson Pollock
Eating Viet Nam Dispatches from a Blue Plastic Table by Graham Holliday Hardcover, 337 pages Recounting his move to Vietnam, a journalist takes travelers along for the ride as he searches for authentic Vietnamese food, which leads him all over the country and introduces him to a remarkable populace, including his wife. Adventures In Vietnam — Street Food, Love And Taking Chances
Home Recipes to Share With Family and Friends by Bryan Voltaggio Hardcover, 257 pages Top Chef finalist Bryan Voltaggio shares distinctive adaptations of classic American comfort foods. Busy Chef Strives For Balanced Mix Of Home Life, Culinary Ambitions