Book Reviews
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Eight Flavors: The Untold Story of American Cuisine
By Sarah Lohman
A playful, erudite guide to our culinary evolution.
Despite its sugary title, this tale hits too many sour notes
The Dorito Effect: The Surprising New Truth about Food and Flavor
By Mark Schatzker
Food today might look better, but that doesn't mean it is better.
The Meaty Truth: Why Our Food Is Destroying Our Health and Environment — and Who Is Responsible
By Shushana Castle and Amy-Lee Goodman
This book’s mission is not only to educate us on where our food comes from, but also to promote a plant-based diet.
Jam Today Too: The Revolution Will Not Be Catered
By Tod Davies
This post-modern cookbook provides a blueprint on how to cook with what you have in your kitchen.
Bourbon: A History of the American Spirit
Dane Huckelbridge
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The ups and downs of bourbon in the U.S., from its origins, through Prohibition, to today’s craft distillers.
Capital Beer: A Heady History of Brewing in Washington, D.C.
By Garrett Peck
A chatty account of Washington’s storied beers and brewmasters.
