HISTORY OF FOOD THE DEVIL’S CUP A History of the World According to Coffee By Stewart Lee Allen In this captivating book, Stewart Lee Allen treks three-quarters of the way around the world on a caffeinated quest to answer these profound questions: Did the advent of coffee give birth to an enlightened western civilization? Is coffee, indeed, the substance that drives history? From the cliffhanging villages of Southern Yemen, where coffee beans were first cultivated eight hundred years ago, to a cavernous coffeehouse in Calcutta, the drinking spot for two of India’s three Nobel Prize winners, Allen wittily proves that the world was wired long before the Internet. Ballantine • TR • 978-0-345-44149-2 • 240pp. $14.95/$19.95 Can. • Exam Copy: $3.00
IN THE DEVIL’S GARDEN A Sinful History of Forbidden Food By Stewart Lee Allen From the tempting fruit in the Garden of Eden to the divine foie gras, here is a look at forbidden foods that have defined cultures around the world. Matching each of these taboo dishes to one of the Seven Deadly Sins, author Stewart Lee Allen illustrates that when a pleasure as primal as eating is criminalized, the history surrounding that criminalization speaks volumes of various historical periods. “Allen adeptly draws from a range of disciplines, including biology, sociology, history, religion, anthropology, and literature, for examples to illuminate the individual food tales. Readers will devour his writing....” —Library Journal
Ballantine • TR • 978-0-345-44016-7 • 352pp. $13.95/$21.00 Can. • Exam Copy: $3.00
LETTERS FROM THE HIVE An Intimate History of Bees, Honey, and Humankind By Stephen Buchmann and Banning Repplier In Letters from the Hive, Buchmann explores the fascinating role of bees in human culture and mythology, following the “honey hunters” of native cultures in Malaysia, the Himalayas, and the Australian Outback as they risk life and limb to locate a treasure as valuable as any gold. Told with wit and wisdom, and rich with examples drawn from many different cultures and times, Letters from the Hive presents an illuminating study of humankind’s relationship with the honey bee. Bantam • TR • 978-0-553-38266-2 • 288pp. $14.00/$18.95 Can. • Exam Copy: $3.00
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A TRADITION OF SOUP Flavors from China’s Pearl River Delta
NEW
By Teresa M. Chen; Foreword by Martin Yan Through recipes that use time-honored medicinal ingredients, A Tradition of Soup provides a fascinating narrative of the Southern Chinese immigrants who came to the United States in large numbers during the last half century, the struggles they faced and overcame, and the soups they used to heal and nourish their bodies. The book highlights recipes that serve a wide range of purposes, from gaining or shedding weight to healing acne and preventing wrinkles. North Atlantic Books • TR • 978-1-55643-765-6 • 416pp. $24.95/$27.95 Can. • Exam Copy: $12.50
THE UNITED STATES OF ARUGULA The Sun-Dried, Cold-Pressed, Dark-Roasted, Extra Virgin Story of the American Food Revolution By David Kamp Amazingly enough, just twenty years ago eating sushi was a daring novelty and many Americans had never even heard of salsa. Today, we don’t bat an eye at a construction worker dipping a croissant into robust specialty coffee, city dwellers buying just-picked farm stand produce, or suburbanites stocking up on artisanal cheeses and extra virgin oils at supermarkets. This is a wickedly entertaining, hunger-inducing, behind-the-scenes story of the revolution in American food that has made exotic ingredients, celebrity chefs, rarefied cooking tools, and destination restaurants familiar aspects of our everyday lives. Broadway • TR • 978-0-7679-1580-9 • 416pp. $14.95/$21.00 Can. • Exam Copy: $3.00 Also by David Kamp and Marion Rosenfeld:
THE FOOD SNOB’S DICTIONARY An Essential Lexicon of Gastronomical Knowledge Illustrated by Ross Macdonald Broadway • TR • 978-0-7679-2691-1 • 144pp. $12.95/$16.95 Can. • Exam Copy: $3.00
THE TASTE OF CONQUEST The Rise and Fall of the Three Great Cities of Spice By Michael Krondl The Taste of Conquest offers up a riveting, globe-trotting tale of unquenchable desire, fanatical religion, raw greed, fickle fashion, and mouthwatering cuisine– in short, the very stuff of which our world is made. In this engaging, enlightening, and anecdote-filled history, Michael Krondl, a noted chef turned writer and food historian, tells the story of three legendary cities–Venice, Lisbon, and Amsterdam–and how their single-minded pursuit of spice helped to make (and remake) the Western diet and set in motion the first great wave of globalization. Ballantine • TR • 978-0-345-48084-2 • 320pp. $16.00/$19.00 Can. • Exam Copy: $3.00
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THE BIG OYSTER History on the Half Shell By Mark Kurlansky Award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants–the oyster. Filled with cultural, historical, and culinary insight–along with historic recipes, maps, drawings, and photos–this dynamic narrative sweeps readers from the seventeenth-century founding of New York to the death of its oyster beds and the rise of America’s environmentalist movement, from the oyster cellars of the rough-and-tumble Five Points slums to Manhattan’s Gilded Age dining chambers. Random House • TR • 978-0-345-47639-5 • 336pp. $14.95/$19.95 Can. • Exam Copy: $3.00
THE LAST FISH TALE The Fate of the Atlantic and Survival in Gloucester, America’s Oldest Fishing Port and Most Original Town By Mark Kurlansky Mark Kurlansky turns his attention to a disappearing way of life: fishing–how it has thrived in and defined one particular town for centuries, and what its imperiled future means for the rest of the world. Engagingly written and filled with rich history, delicious anecdotes, colorful characters, and local recipes, The Last Fish Tale is a heartfelt tribute to what Kurlansky calls “socio-diversity” and a lament that “each culture, each way of life that vanishes, diminishes the richness of civilization.” Ballantine • HC • 978-0-345-48727-8 • 304pp. $25.00/$28.00 Can. • Exam Copy: $12.50
BAKING AND BAKERIES By H.G. Muller
NEW
Baking and Bakeries charts the history of baking, from the ancient breads cooked with grain-paste through the introduction of yeast, to modern day variations. The author describes the different methods used in baking and the range of tools and machinery used. Focusing chiefly on the industrial bakeries of the Victorian era, with a final chapter addressing modern day improvements, this book takes a look at the development of the industry as well as the traditions of baking that have survived for centuries. Shire • TR • 978-0-852-63801-9 • 40pp. $11.95/$13.50 Can. • Exam Copy: $3.00
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HISTORY IN A GLASS Sixty Years of Wine Writing from Gourmet Edited by Ruth Reichl and Gourmet Magazine Editors When Gourmet magazine debuted in the 1940s, America’s wineries were still reeling from the lingering effects of Prohibition and the loss of wines from war-torn Europe. The bleak postwar years were actually a prelude to today’s unprecedented and widespread appreciation for the grape. New York Times bestselling author Ruth Reichl reread sixty-five years of wine articles in Gourmet to select the best for History in a Glass. The result is a rollicking tale of great meals, great walks, and wonderful drinks as Americans discover the pleasures of wine. Modern Library • TR • 978-0-8129-7194-1 • 400pp. $16.95/$21.00 Can. • Exam Copy: $3.00
FOOD IN HISTORY By Reay Tannahill An enthralling world history of food from prehistoric times to the present. A favorite of gastronomes and history buffs alike, Food in History is packed with intriguing information, lore, and startling insights—like what cinnamon had to do with the discovery of America, and how food has influenced population growth and urban expansion. Three Rivers Press • TR • 978-0-517-88404-1 • 448pp. $16.95/$23.95 Can. • Exam Copy: $3.00
FARMING, SLOW FOOD, SUSTAINABLE EATING THE ONE-STRAW REVOLUTION By Masanobu Fukuoka
NEW
Masanobu Fukuoka’s book about growing food has been changing the lives of readers since it was first published in 1978. It is a call to arms, a manifesto, and a radical rethinking of the global systems we rely on to feed us all. At the same time, it is the memoir of a man whose spiritual beliefs underpin and inform every aspect of his innovative farming system. NYRB Classics • TR • 978-1-59017-313-8 • 400pp. $15.95/$18.95 Can. • Exam Copy: $3.00 Do not order before 5/26/2009.
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AMERICAN ARTISANAL Finding the Country’s Best Real Food, from Cheese to Chocolate By Rebecca Gray; Foreword by Ethan Becker This book celebrates eighteen of America’s leading food artisans–from Wood Prairie Farms potatoes in Maine to L. L. Lanier Honey in Florida. These are folks who are returning to the basics of sustainable, small-scale, or just plain high quality production. Food is a second career for many of these producers, who decided to drop out of the office rat race and pursue their real passion, literally in the field. In their inspirational stories we also can see the emergence of a true national cuisine. Rizzoli • HC • 978-0-8478-2934-7 • 272pp. $26.95/$32.95 Can. • Exam Copy: $13.50
DIET FOR A SMALL PLANET By Frances Moore Lappé With the new emphasis on environmentalism in the 1990’s, Lappe stresses how her philosophy remains valid, and how food remains the central issue through which to understand world politics. Here is the extraordinary book that taught America the social and personal significance of a new way of eating—one that remains a complete guide for eating well. Featuring: simple rules for a healthy diet; a streamlined, easy-to-use format; delicious food combinations of proteinrich meals without meat; hundreds of recipes, and much more. Ballantine • TR • 978-0-345-37366-3 • 528pp. $16.95/$22.95 Can. • Exam Copy: $3.00 Ballantine • MM • 978-0-345-32120-6 • 528pp. $7.99/$10.99 Can. • Exam Copy: $3.00
STUFFED AND STARVED The Hidden Battle for the World Food System By Raj Patel It’s a perverse fact of modern life: There are more starving people in the world than ever before (800 million) while there are also more people overweight (1 billion). To find out how we got to this point and what we can do about it, Raj Patel launched a comprehensive investigation into the global food network. What he found was shocking, from the false choices given us by supermarkets to the real reasons for famine in Asia and Africa. Patel explains the steps to regain control of the global food economy and rebalance global sustenance. Melville House • TR • 978-1-933-63349-7 • 448pp. $19.95/NCR • Exam Copy: $3.00
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SLOW FOOD NATION Why Our Food Should Be Good, Clean, and Fair By Carlo Petrini; Foreword by Alice Waters In this book, charismatic leader of the Slow Food movement, Carlo Petrini, outlines many different routes by which we may take back control of our food. The three central principles of the Slow Food plan are these: food must be sustainably produced in ways that are sensitive to the environment, those who produce the food must be fairly treated, and the food must be healthful and delicious. Petrini has witnessed firsthand the many ways that native peoples are feeding themselves without making use of the harmful methods of the industrial complex. Rizzoli Ex Libris • HC • 978-0-8478-2945-3 • 304pp. $22.50/$30.00 Can. • Exam Copy: $11.25
SLOW FOOD REVOLUTION A New Culture for Dining and Living By Carlo Petrini in conversations with Gigi Padovani Slow Food not only focuses on a slower, more natural and organic lifestyle that complements nature, but also works to preserve dying culinary traditions, conserve natural biodiversity, and protect fading agricultural practices threatened in this age of mass consumerism. The book takes the reader on a gastronomic journey through the practices and traditions of the world’s ethnic cuisines. It includes testimonies from Slow Food representatives—such as Alice Waters of Chez Panisse—illustrating exactly what they are doing—and what still needs to be done—to preserve them. Rizzoli • HC • 978-0-8478-2873-9 • 312pp. $26.95/$35.95 Can. • Exam Copy: $13.50
PLENTY Eating Locally on the 100-Mile Diet By Alisa Smith and J.B. Mackinnon The remarkable, amusing, and inspiring adventures of a Canadian couple who make a year-long attempt to eat foods grown and produced within a 100-mile radius of their apartment. sing this food-focused experiment as a way to think about globalization, monoculture, the oil economy, environmental collapse, and community, the authors reveal a meaningful way to relate to the very essence of human survival: the food we eat. “A funny, warm, and seductive account of how we might live better—better for this earth, better for the community, better for our bellies!” —Bill McKibben Visit website: www.100milediet.org Three Rivers Press • TR • 978-0-307-34733-6 • 272pp. $13.95/NCR • Exam Copy: $3.00
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HEIRLOOM Notes from an Accidental Tomato Farmer By Tim Stark
Coming Soon in Paperback
Situated beautifully at the intersection of Michael Pollan, Ruth Reichl, and Barbara Kingsolver, Heirloom is an inspiring, elegiac, and well-written memoir about rediscovering an older and still vital way of life. Fourteen years ago, Tim Stark was living in Brooklyn, working days as a management consultant. One evening, he built a germination rack for thousands of heirloom tomato seedlings. That was just beginning. Today Tim’s tomatoes have been featured on the menus of New York City’s most demanding chefs and have even made the cover of Gourmet magazine. Broadway • HC • 978-0-7679-2706-2 • 240pp. $24.00/$28.00 Can. • Exam Copy: $12.00 Broadway • TR • 978-0-7679-2707-9 • 240pp. $14.00/$16.50 Can. • Exam Copy: $3.00 Paperback forthcoming July 2009. Do not order before 7/14/2009.
SUSTAINABLE SUSHI A Guide to Saving the Oceans One Bite at a Time
NEW
By Casson Trenor Sustainable Sushi answers the question on the minds of millions who enjoy eating fish: how can we indulge the desire to dine well while keeping our health and the health of the oceans in mind? With painstaking research found in no other book on the market to date, this pocket-size guide profiles dozens of the most common fish and shellfish one might encounter at a sushi bar, details where and how they are caught, whether or not they are safe, and how they figure in the current fishery crisis. North Atlantic Books • TR • 978-1-55643-769-4 • 128pp. $15.95/$17.95 Can. • Exam Copy: $3.00
SCIENCE & BIOLOGY EDIBLE An Illustrated Guide to the World’s Food Plants
NEW
By National Geographic A natural choice for the millions of people turning to a healthier lifestyle, this book invites readers on a sumptuously illustrated walk through the world garden to discover the story of some 250 food plants from field to table. Illustrated with more than 500 images and written by top international horticultural and culinary experts, the sumptuous Edible explores the origins, history, and contemporary cultural and culinary uses of fruits, vegetables, nuts, grains, beverage plants, herbs, and spices. National Geographic • HC • 978-1-4262-0372-5 • 360pp. $40.00/$45.00 Can. • Exam Copy: $20.00
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FOOD OF THE GODS The Search for the Original Tree of Knowledge A Radical History of Plants, Drugs, and Human Evolution By Terence McKenna Why, as a species, are humans so fascinated by altered states of consciousness? Can altered states reveal something to us about our origins and our place in nature? In Food of the Gods, ethnobotanist Terence McKenna’s research on man’s ancient relationship with chemicals opens an entry to the divine, and perhaps a solution for saving our troubled world. McKenna provides a revisionist look at the historical role of drugs in the East and West, from the ancient spice, sugar, and rum trades to marijuana, cocaine, synthetics, and even television— illustrating the human desire for the “food of the gods” and the powerful potential to replace abuse of illegal drugs with a shamanic understanding, insistence on community, reverence for nature, and increased self-awareness. “Deserves to be a modern classic on mind-altering drugs and hallucinogens.” —The Washington Post
Bantam • TR • 978-0-553-37130-7 • 336pp. $20.00/$26.00 Can. • Exam Copy: $10.00
THE BOTANY OF DESIRE A Plant’s-Eye View of the World By Michael Pollan The Botany of Desire examines our species’ role in nature and challenges the idea that people are the sole drivers of domestication. Pollan looks closely at our relationship with the apple, the tulip, marijuana, and the potato, and shows how each plant has evolved to gratify human desires and thus has enticed us to help them multiply. Just who, he asks, is domesticating whom? Chronicling the evolutionary advantages enjoyed by plants that develop qualities favored by people, Pollan leads the reader to consider how we stand in relation to our fellow species. “Pollan shines a light on our own nature as well as on our implication in the natural world.” —The New York Times
“[Pollan] has a wide-ranging intellect, an eager grasp of evolutionary biology and a subversive streak that helps him to root out some wonderfully counterintuitive points. His prose both shimmers and snaps, and he has a knack for finding perfect quotes in the oddest places...Best of all, Pollan really loves plants.” —The New York Times Book Review
Random House • TR • 978-0-375-76039-6 • 304pp. $15.00/$17.00 Can. • Exam Copy: $3.00 • Teacher’s Guide Available
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HEALTH & NUTRITION MINDFUL EATING A Guide to Rediscovering a Healthy and Joyful Relationship with Food
NEW
By Jan Chozen Bays, M.D. Mindful eating is an approach that involves bringing one’s full attention to the process of eating—becoming fully present to the tastes, smells, thoughts, and feelings that arise during a meal. Preliminary research funded by the National Institutes of Health indicates that mindfulness is effective in treating eating disorders. Dr. Bays, a physician and Zen teacher, offers a wonderfully clear presentation of what mindfulness is and how it can help us create a healthier relationship with food. Along the way she reviews the relevant research, offers medical information, and presents numerous practical exercises. Shambhala • TR • 978-1-59030-531-7 • 240pp. $16.95/$18.95 Can. • Exam Copy: $3.00
BRAIN-BUILDING NUTRITION How Dietary Fats and Oils Affect Mental, Physical, and Emotional Intelligence By Michael A. Schmidt, Ph.D.; Foreword by Jeffrey Bland In this new, updated edition of a classic text, Dr. Michael Schmidt provides practical dietary information and new, groundbreaking research on brain performance and nutrition. Remarkably, the human brain is nearly 60% fat. Explaining the role of fat in the brain’s operation and helping students distinguish between harmful and beneficial fats, Dr. Schmidt outlines the effects of nutrition on brain function and presents strategies for enhancing mental performance through the use of a healthy diet. Frog Books • TR • 978-1-58394-181-2 • 336pp. $18.95/$24.95 Can. • Exam Copy: $3.00
AN APPLE A DAY The Myths, Misconceptions, and Truths About the Foods We Eat
NEW
By Joe Schwarcz, Ph.D. Dr. Joe Schwarcz, the expert in connecting chemistry to everyday life has taken his thorough knowledge of food chemistry and applied it to today’s top food fears, trends, and questions, and leavened it with his trademark lighthearted approach. The result is both an entertaining revelation of the miracles of science happening in our bodies every time we bite into a morsel of food, and a telling exploration of the myths, claims, and misconceptions surrounding our obsession with diets, nutrition, and weight.
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Other Press • HC • 978-1-590-51311-8 • 368pp. $23.95/NCR • Exam Copy: $12.00
MINDLESS EATING Why We Eat More Than We Think By Brian Wansink, Ph. D. In this illuminating and groundbreaking new book, food psychologist Brian Wansink shows why we may not realize how much we’re eating, what we’re eating—or why we’re even eating at all. Wansink has spent a lifetime studying what we don’t notice: the hidden cues that determine how much and why people eat. Using ingenious and clever experiments like the “bottomless soup bowl,” Wansink takes us on a fascinating tour of the secret dynamics behind our dietary habits. He explains how packaging influences how much we eat, why most diets are doomed to fail, and how we can use the “mindless margin” to lose—instead of gain—ten to twenty pounds over the span of one year.
Mindless Eating will change the way we look at food, and will provide the facts we need to easily make smarter, healthier, more mindful and enjoyable choices. Bantam • TR • 978-0-553-38448-2 • 304pp. $12.00/$16.00 Can. • Exam Copy: $3.00
THE SURPRISING POWER OF FAMILY MEALS How Eating Together Makes Us Smarter, Stronger, Healthier and Happier By Miriam Weinstein The Surprising Power of Family Meals is the first book to take a complete look at a ritual that was virtually universal a generation ago but has undergone a striking transformation. No longer honored by society as a time of day that must be set aside, some families see family supper as little more than a quaint relic. But others are beginning to recognize it as a lifeline—a way to connect with their loved ones on a regular basis and to get more enjoyment out of family life. This book presents stories, studies, and arguments from the fields of psychology, education, nutrition, family therapy, anthropology, sociology, linguistics, and religion. Steerforth • TR • 978-1-58642-113-7 • 280pp. $14.95/$21.00 Can. • Exam Copy: $3.00
SUPERFOODS The Food and Medicine of the Future
NEW
By David Wolfe Superfoods are vibrant, nutritionally dense foods that have recently become widely available and which offer tremendous dietary and healing potential. Well-known raw-foods guru David Wolfe profiles delicious and incredibly nutritious plant products such as goji berries, hempseed, cacao beans (raw chocolate), maca, spirulina, bee products, and a host of others. As powerful sources of clean protein, vitamins, minerals, enzymes, antioxidants, good fats and oils, essential fatty and amino acids, and other nutrients, they represent a uniquely promising piece of the nutritional puzzle. North Atlantic Books • TR • 978-1-55643-776-2 • 160pp. $14.95/$16.95 Can. • Exam Copy: $3.00
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MEMOIR/BIOGRAPHY HALLELUJAH! THE WELCOME TABLE A Lifetime of Memories with Recipes By Maya Angelou Throughout Maya Angelou’s life, from her childhood in Stamps, Arkansas, to her world travels as a bestselling writer, good food has played a central role. Preparing and enjoying homemade meals provides a sense of purpose and calm, accomplishment and connection. Now in Hallelujah! The Welcome Table, Angelou shares memories pithy and poignant–and the recipes that helped to make them both indelible and irreplaceable. Random House • TR • 978-0-8129-7485-0 • 240pp. $19.95/$25.95 Can. • Exam Copy: $3.00
THE ANATOMY OF DESSERT With a Few Notes on Wine By Edward A. Bunyard Introduced by Michael Pollan, The Anatomy of Dessert is a cornucopia of wisdom that’s never out of season. First published in 1929, the book gives above-the-title billing to “afters”… not the cakes, cookies and pies, often associated with dessert but instead the apples and apricots, gooseberries and strawberries Bunyard claims are equally, if not more so, delectable and sinful. “Filled with quirky surprises and things you would have never thought to ask, Bunyard’s celebration of fruit is endlessly entertaining.” –Mark Kurlansky, author of Salt, Cod, and The Big Oyster
Modern Library • TR • 978-0-8129-7157-6 • 160pp. $14.95/$21.00 Can. • Exam Copy: $3.00
CLEMENTINE IN THE KITCHEN By Samuel Chamberlain; Introduction by Ruth Reichl The Chamberlain family spent a dozen blissful years in pre-World War II France, with their beloved cook, Clementine. When war rumblings sent them scurrying Stateside, Clementine refused to be left behind and made a new home for herself in Marblehead, Massachusetts, where she introduced the initially suspicious Yankees to the pleasures of la cuisine de bonne femme. First published in 1943, Clementine in the Kitchen is ultimately a charming portrait of a family of gastronomic adventurers. Modern Library • TR • 978-0-375-75664-1 • 288pp. $16.00/$19.00 Can. • Exam Copy: $3.00
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FAIR SHARES FOR ALL A Memoir of Family and Food By John Haney In this beautifully written, vividly rendered memoir, John Haney, Gourmet magazine’s copy chief, describes his family’s day-to-day struggles, from the twilight of Queen Victoria’s reign to the dawn of the third millennium, in London’s least affluent working-class enclaves and suburbs, including a place called the Isle of Dogs–and reflects on how his family’s affection for the past and the food they loved kept them together. Random House • TR • 978-0-8129-7986-2 • 304pp. $15.00/$17.00 Can. • Exam Copy: $3.00
UNDER THE TUSCAN SUN By Frances Mayes In the spirit of Peter Mayle’s A Year in Provence this is an enchanting and lyrical look at the life, the traditions, and the cuisine of Tuscany. Frances Mayes entered a wondrous new world when she began restoring an abandoned villa in the spectacular Tuscan countryside. In Under the Tuscan Sun, she brings the lyrical voice of a poet, the eye of a seasoned traveler, and the discerning palate of a cook and food writer to invite readers to explore the pleasures of Italian life and to feast at her table. Broadway • TR • 978-0-7679-0038-6 • 304pp. $15.00/$22.95 Can. • Exam Copy: $3.00
BITTERSWEET Lessons from My Mother’s Kitchen
NEW
By Matt McAllester Matt McAllester lost his mother, Ann, long before she died, as mental illness snatched the once-elegant woman away and destroyed his childhood. In this beautifully written memoir, the Pulitzer Prize–winning journalist chronicles the journey he took to forgiveness, which brought him straight to the place that evoked his happiest memories of his mother: the kitchen. Recounting the pleasures of his early days, culinary and otherwise, McAllester weaves an unforgettable tale of family, food, and love. The Dial Press • HC • 978-0-385-34218-6 • 224pp. $25.00/$28.95 Can. • Exam Copy: $12.50
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SEASONS AMONG THE VINES Life Lessons from the California Wine Country By Paula Moulton Seasons Among the Vines explores the pleasures and pitfalls of following a lifelong dream. For Paula Moulton it was the dream of leaving the city for the California wine country to take up viticulture and gardening. In the process, she finds unexpected frustrations in running a farm and seeks help from some skeptical farmers who initially challenge her. As she finds her stride, her story resonates with her passion for the outdoors and the rewards of risk-taking. Frog Books • TR • 978-1-58394-082-2 • 240pp. $16.95/$20.95 Can. • Exam Copy: $3.00
MONSOON DIARY A Memoir with Recipes By Shoba Narayan Shoba Narayan’s Monsoon Diary weaves a fascinating food narrative that combines delectable Indian recipes with tales from her life, stories of her delightfully eccentric family, and musings about Indian culture. Narayan recounts her childhood in South India, her college days in America, her arranged marriage, and visits from her parents and in-laws to her home in New York City. Tantalizing recipes for potato masala, dosa, and coconut chutney, among others, emerge from Narayan’s absorbing tales about food and the solemn and quirky customs that surround it. Random House • TR • 978-0-8129-7107-1 • 240pp. $14.00/$16.50 Can. • Exam Copy: $3.00
THE UNPREJUDICED PALATE Classic Thoughts on Food and the Good Life By Angelo M. Pellegrini; Edited by Ruth Reichl Introduction by Mario Batali First issued in 1948, when soulless minute steaks and quick casseroles were becoming the norm, The Unprejudiced Palate inspired a seismic culinary shift in how America eats. Written by a food-loving immigrant from Tuscany, this memoir-cum-cookbook articulates the Italian American vision of the good life: a backyard garden, a well-cooked meal shared with family and friends, and a passion for ingredients and cooking that nourish the body and the soul. Modern Library • TR • 978-0-8129-7155-2 • 272pp. $13.95/$21.00 Can. • Exam Copy: $3.00
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TENDER AT THE BONE Growing Up at the Table By Ruth Reichl At an early age, Ruth Reichl discovered that “food could be a way of making sense of the world...If you watched people as they ate, you could find out who they were.” Her deliciously crafted memoir, Tender at the Bone, is the story of a life determined, enhanced, and defined in equal measure by a passion for food, unforgettable people, and the love of tales well told. Spiced with Reichl’s infectious humor and sprinkled with her favorite recipes, this is a witty and compelling chronicle of a culinary sensualist’s coming-of-age. Broadway • TR • 978-0-7679-0338-7 • 304pp. $15.95/$22.95 Can. • Exam Copy: $3.00
ALICE, LET’S EAT Further Adventures of a Happy Eater By Calvin Trillin In this delightful and delicious book, Calvin Trillin, guided by an insatiable appetite, embarks on a hilarious odyssey in search of “something decent to eat.” Across time zones and cultures, and often with his wife, Alice, at his side, Trillin shares his triumphs in the art of culinary discovery, including Dungeness crabs in California, barbecued mutton in Kentucky, potato latkes in London, blaff d’oursins in Martinique, and a $33 picnic on a no-frills flight to Miami. Random House • TR • 978-0-8129-7806-3 • 192pp. $12.95/$16.00 Can. • Exam Copy: $3.00
FEEDING A YEN Savoring Local Specialties, from Kansas City to Cuzco By Calvin Trillin Calvin Trillin has never been a champion of the “continental cuisine”. What he treasures is the superb local specialty. And he will go anywhere to find one. Some of his favorite dishes can be found only in their place of origin. Join Trillin on his charming, funny culinary adventures as he samples fried marlin in Barbados and the barbecue of his boyhood in Kansas City. Travel alongside as he hunts for the authentic fish taco, and participates in a “boudin blitzkrieg” Louisiana. Random House • TR • 978-0-375-75996-3 • 216pp. $13.95/$16.95 Can. • Exam Copy: $3.00
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ANTHOLOGIES FEED ME! Writers Dish About Food, Eating, Weight, and Body Image
NEW
Edited by Harriet Brown This collection of essays, from some of the most talented and popular writers working today, tackle the universal subjects of eating and food obsession with humor, longing, and compassion. Joyce Maynard writes about learning to make pie with her complex but adored mother. Caroline Leavitt’s chilling piece describes the overlap between power and eating. Ophira Edut explains how an outspoken “body outlaw” wound up on Jenny Craig. Diana Abu-Jaber writes about abandoning her Bedouin customs for America’s silverware and table manners–and missing the physical, hands-on connection with food. Ballantine • TR • 978-0-345-50088-5 • 272pp. $15.00/$17.00 Can. • Exam Copy: $3.00
ENDLESS FEASTS Sixty Years of Writing from Gourmet By Gourmet Magazine Editors; Edited and with an Introduction by Ruth Reichl By editor and bestselling author Ruth Reichl, this is an enchanting compendium of food and travel essays from the magazine’s extensive archives. Contributors to endless feasts include: James Beard/Cooking with James Beard: Pasta; Ray Bradbury/Dandelion Wine; Robert P. Coffin/Night of Lobster; Laurie Colwin/A Harried Cook’s Guide to Some Fast Food; Pat Conroy/The Romance of Umbria; Elizabeth David/Edouard de Pomiane; M.F.K. Fisher/Three Swiss Inns; Ruth Harkness/In a Tibetan Lamasery; Madhur Jaffrey/An Indian Reminiscence; Anita Loos/Cocktail Parties of the Twenties; George Plimpton/I, Bon Vivant, Who, Me?; E. Annie Proulx/The Garlic War; Claudia Roden/The Arabian Picnic; Jane and Michael Stern/Two for the Road: Havana, North Dakota; Paul Theroux/All Aboard! Cross the Rockies in Style. Modern Library • TR • 978-0-375-75992-5 • 416pp. $15.00/$17.00 Can. • Exam Copy: $3.00
REMEMBRANCE OF THINGS PARIS Sixty Years of Writing from Gourmet By Gourmet Magazine Editors; Edited by Ruth Reichl For sixty years the best food writers have been sending dispatches from Paris to Gourmet. At once unique and universal, these essays by Joseph Wechsberg, Naomi Barry, and Diane Johnson, among others, present tantalizing glimpses of culinary life in the world capital of love and food. From unforgettable vignettes of resourceful chefs feeding hungry Parisians after World War II to the birth and rise of nouvelle cuisine–it’s all here: the old-time bourgeois dinners, the tastemakers, the hero-chefs, and, of course, Paris in all its charm, arrogance, and splendid refinement.
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Modern Library • TR • 978-0-8129-7193-4 • 368pp. $15.95/$19.95 Can. • Exam Copy: $3.00
SECRET INGREDIENTS The New Yorker Book of Food and Drink Edited by David Remnick Since its earliest days, The New Yorker has been a tastemaker–literally. As the home of A. J. Liebling, Joseph Wechsberg, and M.F.K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes, including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection, The New Yorker dishes up a feast of delicious writing on food and drink, seasoned with a generous dash of cartoons. Modern Library • HC • 978-1-4000-6547-9 $30.00/$34.00 Can. • Exam Copy: $15.00 Modern Library • TR • 978-0-8129-7641-0 • 608pp. $18.00/$22.00 Can. • Exam Copy: $3.00 Paperback coming November 2009. Do not order before 11/1/2009.
FICTION/LITERATURE BANANA HEART SUMMER: A Novel By Merlinda Bobis Twelve-year-old Nenita is hungry for everything: food, love, life. Growing up with five sisters and brothers, she searches for happiness in the magical smell of the deep-frying bananas of Nana Dora, who first tells Nenita the myth of the banana heart and in the pungent aromas of the dishes she prepares for the most beautiful woman on Remedios Street. To Nenita, food is synonymous with love but in this summer of broken hearts change will be as sudden and explosive as the monsoon that marks the end of the sweltering heat. Delta • TR • 978-0-385-34112-7 • 272pp. $12.00/$14.00 Can. • Exam Copy: $3.00
FRIED GREEN TOMATOES AT THE WHISTLE STOP CAFE: A Novel By Fannie Flagg Folksy and fresh, endearing and affecting, this now-classic novel is the story of irrepressibly daredevilish tomboy Idgie and her friend Ruth—who back in the thirties ran a little place in Whistle Stop, Alabama. “Airplanes and television have removed the Threadgoodes from the Southern scene. Happily for us, Fannie Flagg has preserved a whole community of them in a richly comic, poignant narrative…” —Harper Lee, Author of To Kill a Mockingbird
Ballantine • TR • 978-0-449-91135-8 • 432pp. $15.00/$17.00 Can. • Exam Copy: $3.00
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ROSEWATER AND SODA BREAD A Novel By Marsha Mehran Marjan, Bahar, and Layla, are Iranian sisters who have sought refuge in the quaint Irish town of Ballinacroagh. Opening the beguiling Babylon Café, they charm the locals with their warm hearts and delectable Persian cuisine, bringing a saffron-scented spice to the once-sleepy village. Filled with mouthwatering recipes and enchanting details of life in Ireland, Rosewater and Soda Bread is infused with a lyrical warmth that radiates from the Aminpour family and their big-hearted Italian landlady, Estelle, to the whole of Ballinacroagh–and the world beyond. Random House • TR • 978-0-8129-7249-8 • 304pp. $14.00/$16.50 Can. • Exam Copy: $3.00
THE BELLY OF PARIS By Emile Zola; Translated by Mark Kurlansky
Coming May 2009
New York Times bestselling author Mark Kurlansky’s deft translation brings new life to Emile Zola’s rich characters and stunning depiction of Les Halles, the food markets of 1850s Paris. The Belly of Paris is the dramatic story of Florent Quenu, a convict who has miraculously escaped imprisonment on Devil’s Island after being falsely accused of a killing during a political demonstration. Back in Paris after his long confinement, Florent moves in with his brother’s family in the newly rebuilt Les Halles market. Modern Library • TR • 978-0-8129-7422-5 • 368pp. $15.00/$17.50 Can. • Exam Copy: $3.00 Forthcoming May 2009. Do not order before 5/12/2009.
COMING FALL 2009 SLOW Life In A Tuscan Town By Douglas Gayeton; Preface by Carlo Petrini and Alice Waters Slow is a unique portrayal of rural Italian life, and a tribute to the region’s kaleidoscope of charming local characters whose livelihoods and shared culture center on the growing, preparing, eating, and everyday pleasures of food. Welcome Books • HC • 978-1-59962-072-5 • 176pp. $50.00/NCR • Exam Copy: $25.00 Forthcoming September 2009. Do not order before 9/22/2009.
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Books for Food Studies
Selected Titles from Random House, Inc.