Essays & Narratives
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A Really Big Lunch
Jim Harrison
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Ingredienti
Marcella Hazan
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The Alice B. Toklas Cook Book
Alice B. Toklas
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The Secret History of Food
Matt Siegel
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Flavor
Bob Holmes
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In Search of the Perfect Loaf
Samuel Fromartz
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Ten Restaurants That Changed America
Paul Freedman
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Cheese, Wine, and Bread
Katie Quinn
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Feasting Wild
Gina Rae La Cerva
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Food to Die For
Amy Bruni
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Girly Drinks
Mallory O'Meara
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Life, on the Line
Grant Achatz
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The Cooking Gene
Michael W. Twitty
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The Culinary Students' Adventures
Carolynne Wilson
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What Einstein Kept Under His Hat
Marlene Parrish
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The Language of Food
Dan Jurafsky
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Cake: A Slice of British Life
Andrew Baker
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Chop Suey Nation
Ann Hui
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Copper, Iron, and Clay
Sara Dahmen
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Culinary Reactions
Simon Quellen Field
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Curry
Naben Ruthnum
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Fermentation as Metaphor
Sandor Ellix Katz
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Gods, Wasps and Stranglers
Mike Shanahan
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Hidden Kitchens
Davia Nelson
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Life From Scratch
Sasha Martin
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More Home Cooking
Laurie Colwin
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NPR Kitchen Moments: Celebrating Food
Allison Aubrey
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One More Croissant for the Road
Felicity Cloake
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Peach Street to Lobster Lane: Coast to Coast in Search of Real American Cuisine
Felicity Cloake
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Take Back the Tray
Joshna Maharaj
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Taste in Music
Luke Pyenson
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The Art of Flavor
Daniel Patterson
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The Best American Food and Travel Writing 2024
Padma Lakshmi
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The Dish
Andrew Friedman
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The Man Who Ate Everything
Jeffrey Steingarten
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Ways of Eating
Benjamin Aldes Wurgaft
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A Feast for the Senses: The Psychological Art of Eating Well
Jared Gleaton
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American Cheese
Joe Berkowitz
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Anything That Moves
Dana Goodyear
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Bake Sales Are My B*tch
April Peveteaux
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Barrel-Aged Stout and Selling Out
Josh Noel
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Burn the Place
Iliana Regan
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By the Smoke and the Smell
Thad Vogler
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Cook, Eat, Repeat
Nigella Lawson
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Dinner With Edward
Isabel Vincent
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Eat More Better
Dan Pashman
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Fat of the Land
Langdon Cook
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Fed, White, and Blue
Simon Majumdar