By Massimo Montanari, translated by Beth Archer Brombert

Italian Identity in the Kitchen, or, Food and the Nation

Italian cooking and how it helped shape Italy’s culture and national and political identity.

Cooked: A Natural History of Transformation

The elements of fire, water, air and earth guide the author’s latest exploration of our association with food.

Edited by John Donohue

Man with a Pan

Cooking exploits of some famous and not-so-famous men.

Jonathan Dixon

Beaten, Seared and Sauced: On Becoming a Chef at the Culinary Institute of America

In a change-of-life career, a former writer and teacher tested his chops in the professional kitchen.

By Jennet Conant

A Covert Affair: Julia Child and Paul Child in the OSS

An insightful look into the surprising origins of America’s first celebrity chef.

By Dayna Macy

Ravenous: A Food Lover’s Journey from Obsession to Freedom

An emotional look at one woman's complex relationship with sustenance.

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