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Consider the Fork
A History of How We Cook and Eat
By Christina Eng
January 25, 2013
Tools of the trade: A book review.
Neurogastronomy
How the Brain Creates Flavor and Why It Matters
By Linda Ziedrich
June 18, 2012
It’s all in your head.
Mycophilia
Revelations from the Weird World of Mushrooms
By Christina Eng
April 21, 2012
Eugenia Bone on mushrooms.
Following a culinary passion
The midlife career change
By Hank Sawtelle
February 24, 2012
A man who went to cooking school after having one career reviews a memoir by another man who did the same.
Budgeting for good food
How to shop and cook real meals for pennies
By Caroline Cummins
February 1, 2012
Eight recent books with strategies, recipes, and more.
Beyond Boyardee
Better than pasta in a can
By Tina Vasquez
October 10, 2011
Anna Boiardi’s family is behind the Chef Boyardee empire, but her food goes beyond that.
Away from home
Two memoirs explore the meaning of family
By Christina Eng
July 5, 2011
Two women far from home connect through food.
The modern hunter-gatherer
Foraging as a manly sport
By Linda Ziedrich
May 23, 2011
Langdon Cook mixes adventure travel with foraging.
The meat revolution
Four books on meat empowerment
By Camas Davis
April 19, 2011
Reviews of books on butchery, kitchen skills, and meat reform.
The environmentally conscious cook
Two new eating-better cookbooks
By Megan Holden
March 18, 2011
Books filled with local farm inspiration.
Baking alternatives
Desserts for the dietarily challenged
By Zanne Miller
January 7, 2011
Two books about sweet treats for the allergic and gluten-intolerant.
The food renegade
What’s the real future of food?
By Emily Stone
November 5, 2010
In ‘Just Food,’ James McWilliams declares himself a pragmatist, but ultimately loses his balance.
Is real cooking a lost art?
Bringing humor and thoroughness to the kitchen
By Linda Ziedrich
October 1, 2010
Here’s a book that celebrates complicated cooking.
Baking inspiration
This book makes the most of little-used grains
By Giovanna Zivny
July 19, 2010
Kim Boyce brings serious pastry experience to whole grains.
Not just any barbecue
There’s ‘cue and then there’s ‘cue
By Augusta Scattergood
June 18, 2010
North Carolina vs. the rest of the South.
The meat of the matter
Our love affair with beef
By Caroline Cummins
February 19, 2010
A review of Betty Fussell’s steak book.
A DIY food manual
Stocking your pantry from scratch
By Anne Zimmerman
December 4, 2009
Despite a marshmallow debacle, this reviewer says she’ll go back to ‘Jam It, Pickle It, Cure It’ again and again.
Slow food
Recipes for the slow cooker
By Caroline Cummins
September 11, 2009
Checking out the latest slow-cook books.
Food titles for grads
Three books for recent graduates
By Kim Carlson
June 16, 2009
The post-undergrad years are a great time to learn to cook.
The accidental foodie
A life lived at the table
By Caroline Cummins
May 15, 2009
Reading Ruth Reichl’s memoir trilogy.
| | Kitchen homeworkResearch, interviews, and moreThinking through a new kitchen — well before demolishing the old one. |
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The Produce DiariesEscaroleAn ideal beginner’s chicory | The Culinate InterviewAmanda Hesser and Merrill StubbsThe populist tastemakers at Food52 |
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