Question Answers Recipes Reviews Supplies Register
Cooking Baking Ingredients Equipment Techniques Entertaining Holidays Ethnic Nutrition Safety Desserts Drinks History Science Kids

Round-Up of New Books on Food Issues and Other Writing

[Round-up of New Baking Books]
[Round-up of New Ethnic/International Books]
[Round-up of Memoirs and Essay Collections]
[Round-up of New Diet/Nutrition Books]
[Round-up of Chef's/U.S. Regional Cookbooks]
[Round-up of New Cooking Reference Books]
[Round-up of Family and Children's Cookbooks]
[Round-up of Alcohol and Drinks Books]

Holiday Round-Up of New Books on Food Issues Writing

The Perfect Fruit: Good Breeding, Bad Seeds, and the Hunt for the Elusive Pluot


by Chip Brantley, $25, Hardcover, (Bloomsbury)

After a couple millennia of tinkering, a handful of farmers in California's San Joaquin Valley believe they may have developed the perfect fruit: a sweet, juicy, luscious plum-apricot hybrid known as a pluot. In this book, Chip Brantley goes in search of what it takes to trick nature into producing culinary greatness – and to bring it to a market near you. The story begins with Floyd Zaiger, arguably the greatest fruit breeder in the world. From there, it stretches both back and forward: back through a long line of visionaries, fruit smugglers, and mad geniuses and forward through the ranks of farmers, scientists, and salesmen who make it their life's work to coax deliciousness out of stubborn and unpredictable plants. The result is part biography, part cultural history, and part horticultural inquest – a meditation on the surprising power of perfect food to change the way we live.

Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen


by David Sax, $24, Hardcover, (Houghton Mifflin Harcourt)

As a journalist and life-long deli obsessive, David Sax was understandably alarmed by the state of Jewish delicatessen – a cuisine that once sat at the very center of Jewish life had become endangered by assimilation, homogenization, and health food trends. And so David set out on a journey across the United States and around the world in search of authentic delicatessen. He tells us about the food itself – how it is made, who makes it best, and where to go for particular dishes. And, ultimately, there is reason for hope. David finds new delis in places like Boulder, traditions maintained in Montreal, and iconic institutions like the 2nd Avenue Deli resurrected in New York. Save the Deli is an energetic cultural history of Jewish food, a vibrant travelogue, and a rallying cry for a new generation of food lovers.

Waste: Uncovering the Global Food Scandal


by Tristam Stewart, $27.95, Hardcover, (W.W. Norton)

With shortages, volatile prices and nearly one billion people hungry, the world has a food problem – or thinks it does. Farmers, manufacturers, supermarkets and consumers in North America and Europe discard up to half of their food – enough to feed all the world's hungry at least three times over. But there could be surprisingly painless remedies for what has become one of the world's most pressing environmental and social problems. This book traces the problem around the globe from the top to the bottom of the food production chain. Combining front-line investigation with startling new data, Waste shows how the way we live now has created a global food crisis – and what we can do to fix it.

The Foodie Handbook: The (Almost) Definitive Guide to Gastronomy


by Pim Techamuanvivit, $24.95, Paperback, (Chronicle)

From Pim Techamuanvivit, knowledgeable foodie and "queen of the food bloggers," comes this engaging guidebook to all things food-related. Pim has toured the globe to bring hungry people up to date with what's happening in the food world. In this book, she collects tips, secrets, anecdotes, and recipes from the world's top chefs, including Anthony Bourdain and Fergus Henderson. Food lovers everywhere will relish her sage advice, including tips on outsnobbing the staff of a Michelin three-star restaurant, preparing simple but intensely flavored dishes at home, and eating street food in any city in the world.

The Food of a Younger Land: A Portrait of American Food – Before the National Highway System, Before Chain Restaurants, and Before Frozen Food, When the Nation's Food Was Seasonal


by Mark Kurlansky, $27.95, Hardcover, (Riverhead Books)

In the 1930s, under the Federal Writers’ Project, a number of writers were dispatched all across America to chronicle the eating habits, traditions, and struggles of local people. The project, called “America Eats,” was never completed. The Food of a Younger Land unearths this forgotten literary and historical treasure and brings it back to life. Mark Kurlansky captures these remarkable stories, and combined with authentic recipes, anecdotes, photos, and his own musings and analysis, evokes a bygone era when Americans had never heard of fast food and the grocery superstore was a thing of the future. Kurlansky serves as a guide to this hearty and poignant look at the country’s roots.

The Cheese Chronicles


by Liz Thorpe, $15.99, Paperback, (Ecco)

Liz Thorpe, second in command at New York's renowned Murray's Cheese, has used her notes and conversations from hundreds of tastings spanning nearly a decade to fashion this odyssey through the wonders of American cheese. Offering more than eighty profiles of the best, the most representative, and the most important cheesemakers, Thorpe chronicles American cheesemaking from the brave foodie hobbyists of twenty years ago (who put artisanal cheese on the map) to the carefully cultivated milkers and makers of today.

What We Eat When We Eat Alone: Stories and 100 Recipes


by Deborah Madison, $24.99, Hardcover, (Gibbs-Smith)

Renowned vegetarian cookbook author Deborah Madison set out to learn what people chew on when there isn't anyone else around. The responses are surprising – and we aren't just talking take-out or leftovers. This is food-gone-wild in its most elemental form. In a conversational tone, this book explores the joys and sorrows of eating solo and gives a glimpse into the lives of everyday people and their relationships with food. Illustrated with the delightful art of Patrick McFarlin, each chapter ends with recipes for those who dine alone.

The Jewish Princess Feasts & Festivals


by Georgie Tarn and Tracey Fine, $19.95, Hardcover, (Sterling)

The authors of the Jewish Princess Cookbook have turned their culinary wisdom and irrepressible good spirits to cooking up memorable feasts for family and friends – and readers are invited to indulge in wonderful recipes for Purim, Passover, Rosh Hashanah, Chanukkah, and many other special holidays where food is central to the festivities. They also share great ideas for a Bris Brunch, Bar and Bat Mitvahs, weddings, and cozy, casual dinners that combine traditional Jewish dishes with nouveau recipes they think will become new classics.

Related Recipe:
Corn Fritters

Submit your question
to Ochef

Related Articles:
Round-up of New Baking Books
Round-up of New Ethnic/International Books
Round-up of Food Memoirs and Essay Collections
Round-up of New Diet/Nutrition Books
Round-up of Chef's/U.S. Regional Cookbooks
Round-up of New Cooking Reference Books
Round-up of Family and Children's Cookbooks
Round-up of Alcohol and Drinks Books
Cooking    Baking    Ingredients    Equipment    Techniques    Entertaining    Holidays    Ethnic    Nutrition    Safety    Desserts    Drinks    History    Science    Kids

Register    © 2001-2006 OCHEF LLC    Search    Advertise    Contact Us    Privacy    Site Map    Links