Jam Today Too: The Revolution Will Not Be Catered

In this post-modern cookbook, Tod Davies provides a blueprint on how to cook with what you have in your kitchen.

Bourbon: A History of the American Spirit

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.

A chatty account of Washington’s storied beers and brewmasters.

A Farm Dies Once a Year: A Memoir

In a book that is about much more than farming, Arlo Crawford details the hard work required for agriculture and the work required for self-fulfillment and discovery.

Harvest: Field Notes from a Far-Flung Pursuit Of Real Food

The author takes readers on a quest for locally sourced food in this story about food, family, friendship, and a cow named Bubbles.

Cuisine and Empire: Cooking in World History

An in-depth look at sustenance through the centuries.

The Wet and the Dry

Lawrence Osborne

The Wet and the Dry

The cultural implications of drinking are explored in this boozy, pensive travelogue.