If you’re looking for stories on how to make ash cakes, the right way to skin a possum, or how to celebrate rivers filled with Pacific salmon take a read through Mark Kurlansky’s The Food of a Younger Land.
Imbibe! From Absinthe Cocktail to Whiskey Smash is David Wondrich’s amazing James Beard award-winning salute to Professor Jerry Thomas and the history of American cocktails.
Have you ever wondered why wines are scored on a 100 point scale? Take a read through Emperor of Wine, Elin McCoy’s biography of Robert Parker, and learn how Parker transformed an entire industry.
What makes Dan Barbar’s book, The Third Plate: Field Notes on the Future of Food, so compelling is how Barber combines his knowledge of being a chef with an openness to explore the nature of his ingredients.