Cooking

Mark Pendergrast’s Uncommon Grounds: The History of Coffee and How It Transformed Our World, published in 2019, isn’t just a chronicle of a beverage; it’s a sweeping epic that traces coffee’s journey from obscure Ethiopian origins to global phenomenon. Pendergrast, a former journalist and historian with a knack for meticulous research, doesn’t just present facts;

Shelly Westerhausen Worcel’s Every Season Is Soup Season, published in 2023, isn’t just another cookbook; it’s a warm embrace in culinary form. More than just recipes, it’s a testament to the comforting power of soup, offering a guide that transcends the typical autumn and winter fare. Worcel, known for her blog “Vegetarian Ventures” and her

Ailene Eberhard’s The Passionate Palate: Recipes for the Seductive, the Bold, and the Adventurous, published in 2001, is more than just a cookbook; it’s an exploration of how food can ignite the senses and deepen our connections. Eberhard, a food writer with a flair for the dramatic, draws on her years of experience crafting evocative

Buzzworthy: How to Make Your Brand Stand Out and Get People Talking by Jennifer Croll, published in 2023, is a non-fiction guide designed to help businesses and individuals navigate the complex world of branding. Croll, with a background in trend forecasting and brand strategy, brings a pragmatic yet insightful approach to crafting a message that

Mark Kurlansky’s Choice Cuts: A Savory Selection of Food Writing from Around the World and Throughout History, published in 2002, isn’t just another cookbook; it’s a culinary journey through time and cultures, a vibrant anthology that demonstrates how deeply food is intertwined with human history. Kurlansky, known for his meticulous research and engaging narratives in

George M. Taber’s To Cork or Not To Cork: Tradition, Romance, Science, and the Battle for the Wine Bottle, published in 2007, is not just a book about wine closures; it’s a deep dive into the intersection of tradition, innovation, and the very soul of winemaking. Taber, a former Time magazine business journalist, brings his