National Network for Equitable Library Service

Instant New York Times Bestseller and a New York Times Critics' Pick. “Thrilling . . . [told] with gonzo élan . . . When the sommelier and blogger Madeline Puckette writes that this book is the Kitchen Confidential of the wine world, she’s not wrong, though Bill Buford’s Heat is probably a shade closer.”—Jennifer Senior, The New York Times. Professional journalist and amateur drinker Bianca Bosker didn’t know much about wine—until she discovered an alternate universe where taste reigns supreme, a world of elite sommeliers who dedicate their lives to the pursuit of flavor.

The rivetingly strange story of the world's most expensive bottle of wine, and the even stranger characters whose lives have intersected with it. The New York Times bestseller, updated with a new epilogue, that tells the true story of a 1787 Château Lafite Bordeaux—supposedly owned by Thomas Jefferson—that sold for

Reclaiming crops and culture on Turtle Island Manomin, more commonly known by its English misnomer "wild rice," is the only cereal grain native to Turtle Island (North America). Long central to Indigenous societies and diets, this complex carbohydrate is seen by the Anishinaabeg as a gift from Creator, a "spirit berry" that has allowed the Nation to flourish for generations.

With a history dating back to our early settlers, Canadian winemaking has truly come of age.

Chocolate. Seductive, decadent and sinfully delicious.

They took away smoking, they took away drugs and promiscuous sex, they took away eating red meat and cat calling hot chicks on the street. All I have left is over-priced coffee, and by God I'm going to drink it! - Brent Sienna I'll take a venti, half-sweet, non-fat, caramel macchiato with extra whipped cream. Hold the caramel. In our consumer culture, coffee has become almost unrecognizable from its origin as a little brown bean.

The world can't sustain the way we eat today. Whether it's ultra-processed oils, factory-farmed meat, or monoculture wheat, industrial agriculture has increasingly dire consequences for the vibrancy of our plates, health, and planet. While some look to high tech solutions, like lab-grown meat or transgenic produce, Taras Grescoe argues that the future of our food lies in the diversity of the past.

One of BookPage's Best Audiobooks of 2023. "Loftus is a charming narrator...goofy, engaging, and always game to do a silly voice." - The New York Times. "There's something terribly irresistible about her narration, which is often incredibly funny." - BookPage. Part travelogue, part culinary history, all capitalist critique—comedian Jamie Loftus's debut, Raw Dog, will take you on a cross-country road trip in the summer of 2021, and reveal what the creation, culture, and class influence of hot dogs says about America now.

An instant New York Times and USA Today bestseller In Cool Food, celebrated actor and philanthropist Robert Downey Jr. and New York Times bestselling author Thomas Kostigen team up to discover how we can erase our carbon footprints - one bite at a time. What we eat matters - to us, and to the planet. Cool food is a game-changing new food category and way of thinking that can help fix the climate. This engaging and persuasive book will show you how to make simple choices, starting today - in the supermarket, in your kitchen, and in the world - to reduce your environmental impact.

José Andrés's love of cooking began as a young boy in Spain as he gathered the wood to make the fire that would cook the paella just right. José loved everything about it: the sizzling olive oil, the mounds of chopped vegetables, and the smell of saffron. When he left home, he realized he wanted to tell stories with food. And tell them he did, creating magic with the seeds of ripe tomatoes and pomegranates and cheese. His dreams grew until they were as big as the stars in the sky. He thought No one should ever go hungry.