Also of interest...
In food journeys
The Truffle Underground
by Ryan Jacobs (Clarkson Potter, $16)
“Even if truffles are beyond your pay grade, there is plenty of enjoyment to be had in the sheer devilment portrayed in this book,” said Eugenia Bone in The Wall Street Journal. The truffle trade is rife with corruption at every stage of the supply line—primarily because few consumers know enough about the precious mushrooms. Though early chapters about French and Italian truffle hunters feel slightly padded, when author Ryan Jacobs reaches the industry’s rascally middlemen, “his writing comes alive.”
by Adam Chandler (Flatiron, $28)
“Eminently readable, smart, and fascinating, Drive-thru Dreams is, belying its subject matter, a full meal,” said Tyler Aquilina in Entertainment Weekly. Author Adam Chandler argues that the history of fast food is a great American story, reflecting more of the best of us than might be expected from an industry now rightly associated with low wages and obesity. The first White Castle was a model of hygienic food prep, for example, and McDonald’s franchises are still minting small-town millionaires.
by Jeff Gordinier (Tim Duggan, $16)
“Writing about food can be tricky,” said Annabel Gutterman in Time. That’s especially true when the dishes being described involve the esoteric ingredients favored by the founder of Noma, the Copenhagen restaurant widely regarded as the best in the world. But Esquire’s Jeff Gordinier employs “such playful and lush prose” that as he follows René Redzepi during the chef’s four-year world quest for fresh inspiration, “the scents of mole, chiles, and even lingonberry juice waft off the page.”
by Lara Williams (Putnam, $26)
The main conceit of this tart novel “never fully caramelizes,” said Andrea Long Chu in The New York Times. When two new friends start a secret society of young women who meet monthly for bacchanal-like dinner parties, the boundary breaking never goes beyond make-out sessions and similar indie-movie clichés. Still, Williams is a “subtle and superbly attentive” stylist, and her descriptions of food “impart a depth of flavor that resurfaces stylishly when you least expect it.” ■