"From beloved writer and cook Amy Thielen comes a year of inventive recipes and twenty menus for the "let's do it at my house" set--and those who aspire to it. In her much-anticipated follow-up to The New Midwestern Table, Amy writes, "no one will ever care about the food as much as you and I do." Company will have you rethinking the way you entertain, throwing dinner parties that are less formal, more frequent, and as fun for the cook as for the...

"A beloved culinary historian's short takes on six famous women through the lens of food and cooking--what they ate and how their attitudes toward food offer surprising new insights into their lives. Everyone eats, and food touches on every aspect of our lives--social and cultural, personal and political. Yet most biographers pay little attention to people's attitudes toward food, as if the great and notable never bothered to think about what was...

In this debut memoir, a James Beard Award–winning writer, whose childhood idea of fine dining was Howard Johnson's, tells how he became one of Paris's most influential food critics   Until Alec Lobrano landed a job in the glamorous Paris office of Women's Wear Daily, his main experience of French cuisine was the occasional supermarket éclair. An interview with the owner of a renowned cheese shop for his first article nearly proves a disaster...

This book offers a novel approach to food writing, presenting a history of eating habits and more through the lens of the technologies we use to prepare, serve, and consume food. It tells the history of food through its tools across different eras and continents to present a fully rounded account of humans' evolving relationship to kitchen technology. From the birth of the fork in Italy as it discovered pasta, to culture wars over spoons in Restoration...