In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of Californi

Finalist for the IACP Cookbook Award A Washington Post Notable Book of the Year A Smithsonian Best Food Book of the Year Longlisted for the Art of Eating Prize

This book follows the development of industrial agriculture in California and its influence on both regional and national eating habits. Early California politi

Paul Freedman’s gorgeously illustrated history is “an epic quest to locate the roots of American foodways and follow changing tastes through the decades, a

Conversations about the power of plant-based diets with Bill McKibben, Marianne Williamson, Neal Barnard, and others: “Empowering.” —Paul McCartney In thi