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.
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.
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.
Consider the Fork is Bee Wilson’s insightful book about the history of how we cook and what we eat.
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.