In his new book "Faster", Neal Bascomb retraces the story of an underdog racing team. Made up of a driver banned from all the top European teams because of his Jewish heritage; an ambitious American heiress who wanted to make her mark in... Read More

In her new cookbook, Salt & Time, Alissa Timoshkina reconnects with her Siberian birthplace and memories of snow crunching under her feet, offering her own “aesthetic take of Russian food.” Russian food is often seen as filling,... Read More

In his debut cookbook tawâw: Progressive Indigenous Cuisine, Chef Shane Chartrand works to “bring the beauty and artistry of his world to everybody.” As such, "tawâw" is not just a cookbook; it is “a collection of healing, of... Read More

In Searching for Family and Traditions at the French Table, Carole Bumpus trips through four regions of France. Part culinary memoir, part travelogue, the book shares intimate portraits of three generations of French families whose homes... Read More

In their book Miso, Tempeh, Natto & Other Tasty Ferments, Kirsten and Christopher Shockey argue that fermented foods are not only good for us, but also––because they are sustainable and nutrient-rich—good for the planet.... Read More

What happens when you combine UFOs, a vintage bottle of wine, and time travel? You get Antoine Laurain’s fantasy novel, "Vintage 1954". Four newfound friends—Hubert Larnaudie, a property manager; Julien, a bartender; Magalie, a... Read More

Yohanis Gebreyesus’s cookbook Ethiopia: Recipes and Traditions from the Horn of Africa is both an educational and an inspirational addition to culinary libraries that encourages eating and cooking outside of your comfort zone. From his... Read More

In his book "Hangdog Days", Jeff Smoot chronicles the controversial method of “hangdogging” a climbing route and the debate that raged during the 1980s in climbing circles about this method. Hangdogging is a rock climbing slang word... Read More