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Cooking & Food Writing Books in this online selection represent only a sliver of what we offer in the store. If you've got a particular book in mind and want to check on its availability, call us at 415-362-8193.

sort list by title | author Salt Sugar Fat How the Food Giants Hooked Us Michael Moss From a Pulitzer Prize–winning investigative reporter at The New York Times comes the explosive story of the rise of the processed food industry and its link to the emerging obesity epidemic. Michael Moss reveals how companies use salt, sugar, and fat... Twain's Feast Searching for America's Lost Foods in the Footsteps of Samuel Clemens Andrew Beahrs One young food writer's search for America's lost wild foods, from New Orleans croakers to Illinois prairie hens, with Mark Twain as his guide. In 1879, Mark Twain paused during a European tour to compose a fantasy menu of the American dishes he... Medium Raw A Bloody Valentine to the World of Food and the People Who Cook Anthony Bourdain An instant New York Times bestseller and the follow-up to the mega-hit Kitchen Confidential In the ten years since Anthony Bourdain's classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, much has... In Defense of Food An Eater's Manifesto Michael Pollan This book is as fascinating as all the reviewers keep telling us it is. Michael Pollan doesn't address every angle of every issue, but this book is a great starting point for thinking more critically and carefully about the foods we buy and eat... Molecular Gastronomy Exploring the Science of Flavor Hervé This Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a... Animal, Vegetable, Miracle A Year of Food Life Steven L. Hopp, Barbara Kingsolver, Camille Kingsolver Author Barbara Kingsolver and her family abandoned the industrial-food pipeline to live a rural life—vowing that, for one year, they’d only buy food raised in their own neighborhood, grow it themselves, or learn to live without it. Part memoir, part... The Omnivore's Dilemma A Natural History of Four Meals Michael Pollan A New York Times bestseller that has changed the way readers view the ecology of eating, this revolutionary book by award winner Michael Pollan asks the seemingly simple question: What should we have for dinner? Tracing from source to table each of... Absinthe History in a Bottle One hundred forty-four proof, notoriously addictive, and the drug of choice for nineteenth-century poets, absinthe is gaining bootleg popularity after almost a century of being banned. Due to popular demand, Absinthe: History in a Bottle is back in... Chez Panisse Menu Cookbook Alice L. Waters This timeless addition to the Chez Panisse paperback cookbook library assembles 120 of the restaurant's best menus, including galas, festivals, and special occasion meals that have become such gustatory celebrations. A full range of menus is featured...