The Last Lobster

Maine lobstermen have happened upon a bonanza along their rugged, picturesque coast. For the past five years, the lobster population along the coast of Maine has boomed…

Buttermilk Graffiti

American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food?

Truffle Boy

Truffle Boy is a thrilling coming-of-age story and the incredible but true tale of a country kid who grows up to become a force in the world of fine dining.

Sourdough

Lois Clary is a software engineer at General Dexterity, a San Francisco robotics company with world-changing ambitions.

Whiskey Distilled

In the populist tradition of Andrea Immer, New York City’s first female whiskey sommelier translates today’s hottest spirit for a new generation of imbibers

Cork Dork

Professional journalist and amateur drinker Bianca Bosker didn’t know much about wine—until she discovered an alternate universe where taste reigns supreme, a world of elite sommeliers who dedicate their lives to the pursuit of flavor.

How to Cook a Moose

Inspired by her bold move to Maine and New Hampshire, as well as the slow-food movement that has re-energized sustainable farming, NYT bestselling author Kate Christensen turns her blockbuster talent to telling the story of the hardship and happiness that has sustained her adopted home through thick and thin, as demonstrated through the staple foods of the region.

Sweetbitter

A thrilling novel of the senses and a coming-of-age tale, following a small-town girl into the electrifying world of New York City and the education of a lifetime at one of the most exclusive restaurants in Manhattan.

32 Yolks

Hailed by Anthony Bourdain as “heartbreaking, horrifying, poignant, and inspiring,” *32 Yolks *is the brave and affecting coming-of-age story about the making of a French chef, from the culinary icon behind the renowned New York City restaurant Le Bernardin.