Books to Devour

Templeton Rye Is More Than Great Whiskey, It's American Folklore In A Bottle

Al Capone was a big fan of Iowa town's main export
Jul 24, 2014 3:00 pm

In his new book, Gentlemen Bootleggers, author Bryce Bauer explores how a tiny German Catholic town in rural Iowa became a mecca for illegal rye whiskey during Prohibition. Here's the quick-and-dirty backstory on a quintessentially American brand, Templeton Rye.

Please Watch The Ovenly Cookbook Teaser And Pretty Much Feel Better About Your Day

Brooklyn bakeshop is releasing something special
Jul 21, 2014 11:00 am

The duo behind Brooklyn bakeshop Ovenly has released a teaser video that gives you a little taste of their upcoming book, which is set to be released in the fall. It's fun, warm, super creative, cupcake serious. We expect no less from the book. 

Drinking Is A Science (Seriously) And This Book Is Proof (Literally)

Liquor lessons from author Adam Rogers
Jun 25, 2014 10:00 am

Ever wonder about the physics behind getting the head just right on pint of Guinness? Or, what it is about being drunk that makes you slur. Or, why a bender causes you to feel like utter shit the next day. Adam Rogers' new book Proof has the answers. Well, most of the answers, anyway.

Food Writer Nevin Martell Prefers Eating Piranhas To The Opposite

Exotic meals are a tradition in author's family
Jun 12, 2014 10:00 am

In his new memoir, Freak Show Without a Tent, author Nevin Martell reflects on some unusual family vacations, which involved things like drinking hallucinogenic kava and dining on roasted canary, among other weird experiences.

We Can't Put Down This Awesome Cookbook Dedicated To The Design Of Pasta

From Angel Hair to Ziti, a graphic anthology.
Jun 5, 2014 11:00 am

Check out The Geometry of Pasta, a stylishly-packaged illustrated cookbook that approaches pasta from both a culinary and design standpoint. Get lost in for hours while you educate yourself on the shape of Sicilian spaccatelle ("bent like the politics"), or how the pinched center section of farfalle helps to keep it al dente while cooking. It's the perfect embodiment of the art of pasta design crossed with pasta-loving designers, after the jump.

Pass The Shepherd's Pie Parfait: Barton G's Cookbook Reminds Us That Food Is Fun

Sensory-exploding dishes brought to the page
May 13, 2014 2:00 pm

Presentation is everything, according to Barton G. Weiss (also known as simply Barton G.), the Miami-based restaurateur, concept designer and event planner. And for those unfamiliar with his philosophy towards food and eating, it doesn't take more than a few glances at some of the jaw-dropping creations in his newly debuted book, The Big Dish (Rizzoli), to understand the kind of "presentation" he's referring to: playful, over-the-top, spectacles conceived to kick your senses into high gear.

From The Blog-To-Book Universe: Kaffekokarkokboken

That's Swedish for coffee maker cuisine. Yum?
May 2, 2014 2:00 pm

All the recipes on Katja Wulff's blog, now a book, can be made using your standard coffeemaker. Frying bacon for cauliflower soup is as easy as removing the pot from the heating element and tossing it on the bare surface. What's it going to do, stick? It's bacon! (And coffeemakers are washable). This and more small appliance brilliance, after the jump.

Where Is The Ben & Jerry’s Of Meat Processing?

Chris Leonard poses the question in a new book
Apr 7, 2014 10:00 am

In the 1970s, nearly 40 companies provided half the chicken Americans consumed. Today, just three companies produce that amount and they control every aspect of production, from egg to vacuum-sealed chicken breasts at the grocery store. As business reporter and author of a new book on the topic Chris Leonard sees it, this is a problem that needs solving now.


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