National Network for Equitable Library Service

A collection of 14 creative non-fiction essays that intersect food, geography, politics, heritage, language, and nostalgia allowing new connections to flourish between cuisines, authors, nationalit

More than just the most influential chef of the late- twentieth and early-twenty-first centuries, Ferran Adrià is arguably the greatest culinary revolutionary of our time.

A living legend, "Wildman" Steve Brill leads us on a lively and entertaining tour through the Northeastern United States as he shares tips on foraging in densely populated areas like New

For health-conscious cooks, clean eaters, and smart consumers, National Geographic introduces a science-based guide to healthy, everyday eating for your whole family, and the planet.

This new, expanded edition of the groundbreaking book features brand-new content, including the latest undeniable evidence of the power of a plant-based diet.

Grounded in cutting-edge science, Dr. Gundry reveals the biological mechanism that makes keto diets so successful and shows listeners how to reap the rewards of keto with less restriction.

This book will empower you and make you feel inspired about your food choices, not just because of the impact they have on your weight, but because the right foods can help make you the best versio

Over the years, much has changed for the subculture of chefs and cooks, for the restaurant business--and for Anthony Bourdain.

Food is in the eye of the beholder. This book assembles an amazing and often stomach-turning array of things people put in their mouths.

Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the glamorous, high-stakes world of magazine publishing.

Part memoir, part manifesto, in Eat Like a Fish Bren Smith-a former commercial fisherman turned restorative ocean farmer-shares a bold new vision for the future of food: seaweed.

A thrilling journey through the hidden underworld of the world's most prized luxury ingredient.

In this fascinating look at the race to secure the global food supply, environmental journalist and professor Amanda Little tells the defining story of the sustainable food revolution as she weaves

James Beard Award-winning food journalist Kevin Alexander traces an exhilarating golden age in American dining Over the past decade, Kevin Alexander saw American dining turned on its head.

With modern healthy diets constantly flip-flopping on what foods to eat and focusing on restricting calories, individuals can be left confused, defeated, and unsatisfied.