National Network for Equitable Library Service

In the tradition of Elizabeth Gilbert and Ruth Reichl, former New Yorker editor Emily Nunn chronicles her journey to heal old wounds and find comfort in the face of loss through travel, home-cooked food, and the company of friends and family. One life-changing night, reeling from her beloved brother's sudden death, a devastating breakup with her handsome engineer fiance.

Who’s really behind America’s appetite for foods from around the globe? This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes.

In this urgent and unique book for fans of Blood, Bones & Butter and Kitchen Confidential, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography of an upscale New York restaurant kitchen. Here readers will find the true details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food--the journey to excellence by way of exhaustion ...

Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread?

A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy.

The founder of a female-focused recovery program offers a radical new path to sobriety."You don't know how much you need this book, or maybe you do. Either way, it will save your life."--Melissa Hartwig Urban, Whole30 co-founder and CEO We live in a world obsessed with drinking. We drink at baby showers and work events, brunch and book club, graduations and funerals. Yet no one ever questions alcohol's ubiquity--in fact, the only thing ever questioned is why someone doesn't drink.

This is not a cookbook. This is something more: a travelogue, a patient investigation of Italy's cuisine, a loving profile of the everyday heroes who bring Italy to the table. Pasta, Pane, Vino is the latest edition of the genre-bending Roads & Kingdoms style pioneered under Anthony Bourdain's imprint in Rice, Noodle, Fish and Grape, Olive, Pig.

Documents the story of the highly respected Kentucky bourbon magnate behind the $3,000-per-bottle Pappy Van Winkle Family Reserve, chronicling the remarkable story of his fight to protect the authentic, founder-inspired legacy of his family's distillery.

Full of lighthearted humor, sumptuous food, the wisdom of an Italian mother-in-law, and all the atmosphere of Elena Ferrante's Neapolitan Novels, this warm and witty memoir follows American-born Katherine Wilson on her adventures abroad. Thanks to a surprising romance-and a spirited woman who teaches her to laugh, to seize joy, and to love-a three-month rite of passage in Naples turns into a permanent embrace of this boisterous city on the Mediterranean. When I saw the sea at Gaeta, I knew that Naples was near and I was coming home.

By the time he was 27 years old, Kwame Onwuachi had opened -- and closed -- one of the most talked-about restaurants in America. He had launched his own catering company with $20,000 that he made from selling candy on the subway, yet he'd been told he would never make it on television because his cooking wasn't "Southern" enough. In this inspiring memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming of age.