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Though occasionally didactic, the narrative is undergirded by Herz’s understanding that one size never fits all, and it contains useful passages for every reader.

Kirkus

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A longtime correspondent for The New Yorker, Kramer has pursued stories from Sweden to Morocco to the Kalahari Desert of Botswana, and while food doesn’t necessarily find its way onto her pages it’s usually lurking somewhere in the margins.

NY Times

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Both an informative work for general readers and a page-turning seminar for would-be writers of narrative nonfiction.

Kirkus

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Indeed, the book is also a study of a daughter’s love for her father — reverential, deferential, apt to make an agnosticism for wine seem like a significant betrayal.

NY Times

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Lebovitz tells us much more than we really need to know, but this is still an engaging, entertaining, and delicious divertissement.

Kirkus

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Though now associated with a global brand that includes hotels, he still remains the man who seeks nothing more than to spread the spirit of omotenashi, or Japanese hospitality, and “make my guests smile.” A simple, straightforward memoir sure to please both Nobu fans and Japanese cuisine lovers.

Kirkus

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Salter was a wonderful writer, and his novels still resonate. His nonfiction could be awfully good, too, yet as this collection demonstrates, even he filed a few clunkers.

Star Tribune

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For what this book lacks in history and cultural explanation and context it makes up in photographs. The recipes are fine, but probably there is not enough instruction for novices to Sicilian cuisine.

NY Journal of Books

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Spring may have removed your rose-colored glasses, but even his unromantic vision leaves you wishing you had been there.

NY Times

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This enjoyable ramble through foodie idiosyncrasies is just as infectious – and unlike an E coli cookie, best enjoyed in bite-size chunks.

Guardian

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Whether you are new to cooking or new to the idea of market cooking, David Tanis Market Cooking is the kind of go-to cookbook that would be welcome in anyone’s kitchen.

NY Journal of Books

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Collingham's skill is to keep these sometimes heavy narratives engaging, often by poking fun at settlers' ideas of sophistication.

Globe and Mail

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His disdain is especially harsh regarding “super-bobo” eateries with “could-be-anywhere cooking.” A zesty, entertaining romp through the landscape of French food.

Kirkus

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Nourishing, truthful reflections on family, friends, and love all wrapped up in the idea of food as sustenance for both the body and the soul.

Kirkus

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With visual aids like charts and graphs, beautiful photos, and clearly (and charmingly) written narrative, Thorpe has your learning preferences covered. Everything about this book is designed to be as accessible as possible so that even the most novice cheese eater will be able to easily understand the complex world of cheese.

NY Journal of Books

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Food is made with love, and it tastes that way. Chopsticks allow one to slow down and eat mindfully, appreciating all the tastes and flavors. Love is what this cookbook is about.

NY Journal of Books

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I’m ambivalent. What will it accomplish if in the struggle to be treated equally, we assume the worst behaviors of the privileged group? Agg is cocky, profane, pro-conflict...Some part of me revolts: I want us to go the other way — to demand of men that they listen more and talk less, that they cooperate rather than enforce their wills.

NY Times

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Kay is now a comedy writer, and his frank and excruciatingly funny book, inspired by the 2016 junior doctors’ dispute, is also a moving tribute to the people without whom the NHS couldn’t function.

Guardian

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Before she had an ideology, she had desires. By the end of her book we understand that she built Chez Panisse because she couldn’t find a restaurant to satisfy those desires and wanted one to exist.

NY Times

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Along the way, he ponders matters such as why we drink milk, which raises further issues of distinguishing cause and consequence—which, in turn, teaches novice readers how scientists approach problems. Nothing world-shaking but a tasty nibble for the bookish, science-inclined foodie.

Kirkus

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