Sara Foster's love of Southern fare began in her Granny Foster's Tennessee kitchen. There, the combination of down-home comfort, fresh-from-the-farm ingredients and dedicated preparation hooked her for life. 336 pp.
A Menominee Indian author remembers colorful characters and stories as he recreates recipes from his northern Wisconsin childhood. His food memoir brings together firsthand memories of reservation life from the 1950s through the 1970s. 96 pp.
"I Taste Red" is the first book of its kind to address and relate all the different sensory and psychological factors that shape our experience of tasting wine. Award-winning author Jamie Goode explores how our sensory system, psychology, philosophy and flavor chemistry all play a central part in our perception and enjoyment of wine. 224 pp.
For thousands of years, the people of the Jewish Diaspora have carried their culinary traditions and kosher laws throughout the world. In the United States, this has resulted primarily in an Ashkenazi table of matzo ball soup and knishes, brisket and gefilte fish. But Joyce Goldstein is now expanding that menu with this comprehensive collection of over four hundred recipes from the kitchens of three Mediterranean Jewish cultures: the Sephardic, the Maghrebi, and the Mizrahi. 468 pp.
The stories behind Turkey's sweets and puddings—valued for their taste as much as they are symbols of happiness, good fortune, and goodwill—are just as fascinating as their flavor. This book is an exploration of their history and role in Turkish culture. 256 pp.