Max Watman's memoir of his dogged quest to craft meals from scratch in which he serves up a delectable taste of the farm life -- minus the farm.

Food ethics, as an academic pursuit, is vast, incorporating work from philosophy as well as anthropology, economics, environmental sciences and other natural sc

Craft distilling has exploded in the United States in recent years, and this in-depth look at the intrepid characters at the forefront of the liquid revolution

NAMED ONE OF THE TEN BEST NONFICTION BOOKS OF THE YEAR BY TIME The back must slave to feed the belly. . . . In this urgent and unique book, chef Michael Gibney

The true adventures of David Fairchild, a turn-of-the-century food explorer who traveled the globe and introduced diverse crops like avocados, mangoes, seedless