Books to Devour

With the advent of spring, we unearth the salad bowls, scrub off the grills, shoo away any subsequent animals who set up shop in there for the winter (you'd be surprised) and tuck our braisers safely away for the many gloriously warm months ahead. Yes, it's spring cookbook time and we've got a veritable library of fresh tomes to cook our way through. Here are 8 we can't get enough of. 

Frederick Kaufman wanted to find out why the hunger problem keeps growing when there's clearly enough food to feed everyone on the planet. It seemed like a simple enough question. Until he started trying to answer it. Read this fascinating interview with the man who went down the rabbit hole to find out why two spikes in food prices in three years not only led to the Arab Spring and riots around the world, but hint at a looming worldwide food disaster.

The legendary chef Auguste Escoffier is credited with being one of the most significant figures in the development of modern French cuisine, elevating cooking to a status of respected profession in the early 20^th century. Referred to as “king of chefs and chef of kings” by the French press, Escoffier introduced recipes, techniques and approaches to the kitchen that remain highly influential around the world today. Now you can read all about it in a smart new Kindle Single called A Dash of Genius.