Excerpted

A Geography of Oysters

The Connoisseur’s Guide to Oyster Eating in North America

by Rowan Jacobsen

Alone in the Kitchen With an Eggplant

Confessions of Cooking for One and Dining Alone

by Jenni Ferrari-Adler

Bento Box in the Heartland

My Japanese Girlhood in Whitebread America

by Linda Furiya

Farmer John’s Cookbook

The Real Dirt on Vegetables: Seasonal Recipes and Stories from a Community-Supported Farm

by Angelic Organics and John Peterson

Good Tempered Food

Recipes to Love, Leave, and Linger Over

by Tamasin Day-Lewis

Good Things

by Jane Grigson

Italian Food

by Elizabeth David

Jamie’s Italy

by Jamie Oliver

Mastering the Grill

The Owner’s Manual for Outdoor Cooking

by David Joachim and Andrew Schloss

One Man’s Meat

by E. B. White

Roast Chicken and Other Stories

by Simon Hopkinson

Slow Food

The Case for Taste

by Carlo Petrini

Stalking the Wild Asparagus

by Euell Gibbons

Tastes Like Cuba

An Exile’s Hunger for Home

by Michael Domitrovich and Eduardo Machado

The Art of Eating

by M. F. K. Fisher

The Best Thing I Ever Tasted

The Secret of Food

by Sallie Tisdale

The Good Egg

More than 200 Fresh Approaches from Breakfast to Dessert

by Marie Simmons

The Grail

by Brian Doyle

The Jungle

by Upton Sinclair

The Physiology of Taste

by Jean-Anthelme Brillat-Savarin

The Revolution Will Not Be Microwaved

Inside America’s Underground Food Movements

by Sandor Ellix Katz

The River Cottage Meat Book

by Hugh Fearnley-Whittingstall

The Story of Corn

by Betty Fussell

What Einstein Told His Cook 2: The Sequel

Further Adventures in Kitchen Science

by Robert L. Wolke
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Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

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Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

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Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

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