To say that Chef Alain Ducasse, the recipient of 21 Michelin Stars, is a legend in the culinary world would be an understatement. Now, in his memoir "Good Taste", Ducasse reveals his vision of cuisine: naturality, or a style of cooking... Read More

The Exile’s Cookbook, Daniel L. Newman’s translation of Ibn Razīn al-Tujībī’s medieval gastronomic tome, is part history text, part cookbook. Featuring a lengthy introduction, it includes the contextual history behind its... Read More

Who doesn’t like a good secret history? In "Silhouettes and Shadows", Adam Steiner takes a look at a pivotal moment in the musical life of David Bowie, the 1980 album Scary Monsters (and Super Creeps). Coming between Bowie’s... Read More

“We make a lot of mistakes, and often we take the wrong path,” writes Oscar Farinetti in "Serendipity", a whirlwind book of forty-eight essays that tour some of the best culinary mistakes to grace humanity’s palate, from Barolo... Read More

In his new theological essay collection "You Are Gods", David Bentley Hart issues a rebuttal against the resurgence of the manualist tradition found mainly in the Thomist theology of the Catholic Church. Arguing that the manualist... Read More

“The best food is always the simplest,” writes Chef Ollie Dabbous in his new cookbook, Essential. Dabbous–a Michelin starred chef with an impeccable résumé—contends that the simplest food is also the most sophisticated and aims... Read More

In "The Menu", Eve Marleau looks back on historical menus as a “fascinating reflection of cultural history and shifts in social trends.” She observes that “there is something tantalising about a menu—it’s simultaneously a... Read More

Somer Sivrioglu and David Dale’s "Anatolia" presents Turkish cuisine in a way that challenges “old theories about Turkish cooking and creat[es] a few new ones.” "Anatolia", from the ancient term for the geographical area now known... Read More