Cooking:

A cookbook showcasing the luscious flavor of peaches in 50 sweet and savory dishes, drawing on the life stories and experiences of America's foremost peach farming family, the Masumotos of California's central valley.

Enjoy the luscious versatility of summer’s finest fruit with fifty sweet and savory dishes.
 
The Masumoto family’s amazing heirloom peaches—which...

Four decades of memories from a gastronome who witnessed the food revolution from the (well-provisioned) trenches—a delicious tour through contemporary food history.

When Raymond Sokolov became food editor of The New York Times in 1971, he began a long, memorable career as restaurant critic, food historian, and author. Here he traces...

Four decades of memories from a gastronome who witnessed the food revolution from the (well-provisioned) trenches—a delicious tour through contemporary food history.

When Raymond Sokolov became food editor of The New York Times in 1971, he began a long, memorable career as restaurant critic, food historian, and author. Here he traces...

A generous new collection by the acclaimed novelist who, according to Salon, is also "the best wine writer in America."

For more than a decade, Jay McInerney's vinous essays have been praised by restaurateurs ("educational and delicious at the same time" —Mario Batali), by esteemed critics ("brilliant, witty, comical, and often shamelessly...

For years, Keith Dixon sustained himself through rough days by dreaming about lavish recipes he’d attempt when he got home—Thai curries, Indian raitas, Sichuan noodles. All that changed when his daughter, Gracie, was born. Keith and his wife adapted to life with a newborn as all parents do: walking around in...