Books
There's nothing better than a good story, especially when it's true. And food is involved.
Josie Adams
Cozy up to a good book with a glass of rosé, a beach towel, and SPF. Here are the food books we're reading this summer.
Josie Adams
A new book shines a blinding, bright flashbulb on the plates really in front of us—not the styled, overhead shots of donuts you're used to.
Alex Beggs
Whose perfect party is the most perfect?
Rosemary Counter
Jeff Wilser, the author of The Good News About What's Bad for You, ate only junk food and whiskey for an entire month. The results were… definitely unexpected.
Rochelle Bilow
The best cooking and life advice you'll ever get from chefs like Mario Batali and Thomas Keller in six words or less.
Elyssa Goldberg
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The pages of this kitschy new book always feature two things: bread and author Natsuko Kuwahara's pet dog.
We spoke to Combat-Ready Kitchen author Anastacia Marx de Salcedo how the U.S. military shapes the way we eat (whether we know it or not).
Elyssa Goldberg
The author of the new book The 100 Best Barbecue Restaurants in America just finished a marathon year of eating barbecue in 48 states eating at 365 restaurants. Here's what he learned along the way.
Elyssa Goldberg
We know Audrey Hepburn as the glamorous Hollywood actress of film's Golden Age. But her son, Luca Dotti, knows her as mom—and a really awesome home-cook. Here's what he told us.
Elyssa Goldberg
Author Megan Kimble gave up processed food for an entire year. Here's how she did it—and how you can, too.
Rochelle Bilow
Cookbooks aren't the only tomes lining our shelves—we love these non-recipe food books, too.
Bon Appétit
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Restaurant menus tell the story of restaurant, dining, and social history in Los Angeles.
Whether you're into something light and quick or more pensive and poignant, here are 20 new food books for you to read this summer.
Elyssa Goldberg
Dan Barber talks about researching his book The Third Plate—and how it changed his outlook as a chef and restaurant owner.
Rochelle Bilow
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All of May's musts, from clever coffee to boozing in D.C.
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These restaurants might have started out as Hollywood plot points, but now they have developed to bonafide brick-and-mortar spots.
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They’re everywhere, from our staffers’ kitchens to those carefully curated boutique shelves. They’re the resourceful—and profoundly influential—books that drive the way we cook today
A refresher course in how 10 different grains change the taste of beer
Joshua M. Bernstein
How does the world's greatest queso actually taste? We ask Michael Paterniti, whose new book, "The Telling Room," unravels the tale of this mighty curd
Amiel Stanek
Novelist Bill Cheng, on book tour in Mississippi, makes new friends as he devours the flavors of the South
Bon Appétit
How a Spaniard named Ambrosio created the queso to end all quesos--an excerpt from Michael Paterniti's new book "The Telling Room"
Bon Appétit
New Yorker Bill Cheng wrote a whole novel about Mississippi--without ever going there. So when his book tour took him South, he was hungry for new experiences
Bon Appétit
Want to master the intricate art of cooking vegetables? Check out these 5 cookbooks our editors love
Bon Appétit