Dearie - Bob Spitz

Julia Child is already so familiar to many cooks and would-be cooks that it’s hard to imagine why anyone would want to spend time wading through a 500-page biography of her. But with Dearie (Knopf, $29.95)— Child’s term for most everyone—Bob Spitz has succeeded in producing an entertaining and intimate portrait that captures the charm, quirkiness, and innate culinary talent that made Child (and her wine-drinking) so popular in her heyday and even today. You don’t have to be a devotee of the old The French Chef television series or have a dog-eared copy of Mastering the Art of French Cooking in your kitchen to enjoy this thorough, and highly readable, account of the woman who revolutionized the way Americans think about home cooking.

Dearie: The Remarkable Life of Julia Child By Bob Spitz Cover Image
ISBN: 9780307473417
Availability: Special Order—Subject to Availability
Published: Vintage - April 23rd, 2013

Tomatoland - Barry Estabrook

Former Gourmet journalist Barry Estabrook gives an in-depth look at putting our money where our mouths are in Tomatoland (Andrews McMeel, $15.99). Certain to fascinate foodies and the environmentally conscious alike, Estabrook’s book investigates how, exactly, tomatoes are available, so bright and sweet, all year round. Even if you know the (disturbing) answer, the ethics of American consumer- and food-culture are weighed soundly and with panache. Estabrook follows the tomato from our plate and back to the soil, then from our plate to our bodies as we learn what our choice of constant and expedient access has done to a tasty fruit—and to ourselves.
Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit By Barry Estabrook Cover Image
ISBN: 9781449423452
Availability: Special Order—Subject to Availability
Published: Andrews McMeel Publishing - April 24th, 2012

Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef - Gabrielle Hamilton

Gabrielle Hamilton gives an uncensored, rather brutal, look behind the closed kitchen doors of the life of a restaurant chef. It is, at times, both heart-achingly sad and wickedly funny. Despite Hamilton’s short temper and acid tongue, I found myself cheering her on, pulling for her success. Or maybe it is exactly this candidness in her own portrayal of herself that is so comforting. Either way, Blood, Bones & Butter is a fast-paced, enthralling read, and a must for anyone who has ever dreamt of opening a restaurant.

Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef By Gabrielle Hamilton Cover Image
ISBN: 9780812980882
Availability: In Stock—Click for Locations
Published: Random House Trade Paperbacks - January 24th, 2012