A Wide Range

To learn more about the books to your left, roll over their covers with your mouse.

Bryant Terry

Vegan Soul Kitchen

Da Capo

“A succulent gumbo” of a cookbook filled with new healthy twists on African American cuisine by Bryant Terry, award-winning eco-chef, food justice activist and co-author of Grub: Ideas for an Urban Organic Kitchen. Heidi Swanson, Van Jones and Alice Waters have applauded Terry’s mission, and he’s made appearances on The Splendid Table, The Tavis Smiley Show, Here and Now, Theroot.com, NPR: New and Notes, and in publications like Yoga Journal, Sunset, and The Atlantic.

Karen Solomon

Jam It, Pickle It, Cure It

Ten Speed Press/Random House

A cookbook and a kitchen warrior’s contemporary bible, Jam It caught the DIY wave just as it crested, and Solomon’s book has been devoured by readers and the press (The New York Times, The Washington Post, The San Francisco Chronicle, Salon.com, etc.). Tired of relying on ketchup packed with additives and corn syrup, sausage with nitrates, crackers with ingredients she couldn’t spell, Solomon put together these 75 projects to induce cooks to reclaim their refrigerators and pantries. Perfectly packaged by Ten Speed, the book is outselling everything in its class.

Laura Schenone

The Lost Ravioli Recipes of Hoboken

W.W. Norton

James Beard Award–winning author Laura Schenone undertakes a quest to retrieve her great grandmother’s ravioli recipe, reuniting with relatives as she goes. In lyrical prose and delicious recipes, Schenone takes the reader on an unforgettable journey from the grit of New Jersey’s industrial wastelands and the fast-paced disposable culture of its suburbs to the dramatically beautiful coast of Liguria—the family’s homeland—with its pesto, smoked chestnuts, torte, and, most beloved of all, ravioli.  As Ariana Trigiani writes, this book “dazzles like the harbor of Portofino…”

Tara Austen Weaver

The Butcher and The Vegetarian

Rodale

A beloved fixture in the food-blogging community (teaandcookies.blogspot.com) whose vegetarian upbringing and occasional meat binges (for health reasons) induce a guilty conscience and inspire a food odyssey to figure out where meat guilt comes from (and where it should come from). Tara Weaver immerses herself in the foreign land of meat and, by extension, men. Praise for Weaver’s writing from The London Times, Orangette, Chow.com and many others.

Wes Marshall

What's a Wine Lover to Do?

Artisan/Workman Publishing Company

An illustrated guide with 334 essential oenophile (wine connoisseur) pointers and tips, Wes Marshall’s What’s a Wine Lover to Do? will teach you how to confidently match wine with foods, talk chardonnay, explore the world’s great wine regions, predict the taste of a wine from its label, and discover up-and-coming wineries and undervalued wines. According to Robert Mondavi, “Wes Marshall’s column is one of the best in the country and is a marvelous guide to wines from all over the world.”

Ken Albala and Rosanna Nafziger

The Lost Art of Real Cooking

Perigee/Penguin Group

Rediscover the pleasures of traditional food one recipe at a time with The Lost Art of Real Cooking, which heralds a new old-fashioned approach to food—laborious and inconvenient, yet extraordinarily rewarding and worth bragging about.  Nancy Harmon Jenkins, food writer and author of The New Mediterranean Diet Cookbook, says, “The Lost Art of Real Cooking wins my vote as the funniest, most eclectic, and most exotic collection of recipes to have been published in a century or more.  The exuberance of Ken Albala and Rosanna Nafziger…is quite simply infectious.”