National Network for Equitable Library Service

No two curries are the same. This Curry asks why the dish is supposed to represent everything brown people eat, read, and do. Curry is a dish that doesn't quite exist, but, as this hilarious and sharp essay points out, a dish that doesn't properly exist can have infinite, equally authentic variations. By grappling with novels, recipes, travelogues, pop culture, and his own background, Naben Ruthnum depicts how the distinctive taste of curry has often become maladroit shorthand for brown identity.

What hidden evasions and exclusions lie behind the subtle perfection of the BLT? What is the etymology of the croissant? Why did we drink all that Bud Lite Lime? What did you do to my face? This collection of writing by Jonah Campbell-metalhead, misanthrope, unrepentant good eater-explores both the finest and most furtive of culinary pleasures. Food & Trembling approaches eating not with a four-figure expense account, but a rare insight and fierce appetite for the pleasures of the table. Also chips. Too many chips.

Makes a compelling case for how food co-ops, as alternatives to corporate grocery giants, are spurring the creation of delicious local food economies and stronger communities, while changing the global food system for the better. 2019.

Common sense tells us that to lose weight, we must eat less and exercise more. But somehow we get stalled. We start on a weight-loss program with good intentions but cannot stay on track. Neither the countless fad diets, nor the annual spending of $50 billion on weight loss helps us feel better or lose weight. Too many of us are in a cycle of shame and guilt. We spend countless hours worrying about what we ate or if we exercised enough, blaming ourselves for actions that we can't undo.

This program is read by the author.A front-of-the-house Kitchen Confidential from a career maître d'hotel who manned the front of the room in New York City's hottest and most in-demand restaurants. From the glamorous to the entitled, from royalty to the financially ruined, everyone who wanted to be seen--or just to gawk--at the hottest restaurants in New York City came to places Michael Cecchi-Azzolina helped run.

Renowned chef Dan Barber introduces a new kind of cuisine that represents the future of American dining in THE THIRD PLATE. Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate" of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy.

A lively and evidence-based argument that a whole-food diet is essential for good mental healthFood has power to nourish your mind, supporting emotional wellness through both nutrients and pleasure. In this groundbreaking book, journalist Mary Beth Albright draws on cutting-edge research to explain the food/mood connection, offering a lively and evidence-based argument that a whole-food diet is essential for good mental health. She redefines "emotional eating," revealing how eating triggers biological responses that affect humans' emotional states immediately and long-term.

A collection of the year's top food writing, selected by guest editor Sohla El-Waylly and series editor Silvia Killingsworth. Culinary creator, writer and community advocate, Sohla El-Waylly selects the best twenty articles published in 2021 that celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country.

For years, Kim's day job was a social worker to the home-bound elderly in Brooklyn Heights. Then she'd scramble into Manhattan to make her hostess shifts at Babbo, where even the Pope would have trouble scoring a reservation, and Gwyneth Paltrow and Ryan Reynolds squeezed through the jam-packed entryway like everyone else. Despite her sometimes fifteen-hour days, Kim couldn't make ends meet, up to her eyeballs in grad school debt.

An affecting memoir from the country's youngest sommelier, tracing her path through the glamorous but famously toxic restaurant world. At just twenty-one, the age when most people are starting to drink (well, legally at least), Victoria James became the country's youngest sommelier at a Michelin-starred restaurant.