Culinary Science

When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.

Thanks to a series of unfortunate events - and one backstabbing frenemy - home is exactly where I'm headed. Back to Winterspell Lake, where magic runs rampant and humans are outlawed. Faster than you can say hocus pocus I'm unpacking my bags and settling into the guest room of my parents' house, trying to ignore the creeping sensation that I'll never break free again. The one thing Winterspell has going for it is the sweets shop in the center of town, a bakery filled with magical creations designed to enchant the taste buds and charm even the pickiest of connoisseurs.

When we humans love foods, we love them a lot. In fact, we have often eaten them into extinction, whether it is the megafauna of the Paleolithic world or the passenger pigeon of the last century. In Lost Feast, food expert Lenore Newman sets out to look at the history of the foods we have loved to death and what that means for the culinary paths we choose for the future.

When Mia Malone's grandmother asks her to take a week away from her restaurant job and come to Magic Springs, Idaho, she's happy to oblige. Like Mia, Grans has witchcraft running through her veins, and life with her is never boring. Plus, the cause is a good one - helping Grans get the local food bank up and running again. But there's an unappetizing surprise in store. While Mia is knee-deep in boxes of donated produce, she encounters the body of Dorian Alexander. Dorian was a warlock, leader of the local coven. He was also her Grans' new beau.

Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers.

Eddie Huang is the 30-year-old proprietor of Baohaus - the hot East Village hangout where foodies, stoners, and students come to stuff their faces with delicious Taiwanese street food late into the night - and one of the food world’s brightest and most controversial young stars. But before he created the perfect home for himself in a small patch of downtown New York, Eddie wandered the American wilderness looking for a place to call his own. Funny, raw, and moving, and told in an irrepressibly alive and original voice, Fresh Off the Boat recasts the immigrant’s story for the 21st century.

Nestled off the coast of Maine, this charming little island has everything you'd expect of a small town. There's an old-fashioned soda fountain, a quaint village green, miles of beautiful beaches...and an ancient coven of witches hidden in plain sight. When down-on-her-luck Tamsyn moves to the island in search of a fresh start, mysteries abound at her family's bed and breakfast. Will her newly discovered magical powers be any match for murder? This box set includes Spirits, Pies, and Alibis; Covens, Cakes, and Big Mistakes; and Magic, Lead, and Gingerbread.

Across America, the pure love and popularity of barbecue cookery have gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating it; they're also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller - admitted 'cuehead and longtime certified barbecue judge - that in today's barbecue culture, African Americans don't get much love?

Eddie Huang was finally happy. Sort of. He'd written a best-selling book and was the star of a TV show that took him to far-flung places around the globe. His New York City restaurant was humming, his OKCupid hand was strong, and he'd even hung fresh Ralph Lauren curtains to create the illusion of a bedroom in the tiny apartment he shared with his younger brother, Evan, who ran their restaurant business. Then he fell in love - and everything fell apart.

Part memoir, part manifesto, in Eat Like a Fish Bren Smith - a former commercial fisherman turned restorative ocean farmer - shares a bold new vision for the future of food: seaweed. Through tales that span from his childhood in Newfoundland to his early years on the high seas aboard commercial fishing trawlers, from pioneering new forms of ocean farming to surfing the frontiers of the food movement, Smith introduces the world of sea-based agriculture and advocates getting ocean vegetables onto American plates (there are thousands of edible varieties in the sea!).

The autumn equinox is here, and Caitlyn Le Fey is excited by the upcoming masquerade ball to celebrate the festival of Mabon. Not only is it a chance to dress up in glamorous costumes, but - with the Widow Mags catering - the villagers might finally put their prejudices aside and appreciate the delicious treats from her grandmother's chocolate shop. But on the night of the ball, Caitlyn barely has time to sample the decadent caramel fountain, or help her old vampire uncle search for his missing fangs, before a guest is brutally murdered.

Why are there restaurants? Why would anybody consider eating alongside perfect strangers in a loud and crowded room to be an enjoyable pastime? To find the answer, Rebecca Spang takes us back to France in the eighteenth century, when a restaurant was not a place to eat but a quasi-medicinal bouillon not unlike the bone broths of today.

Something strange is going on in Spellford Cove. No one is acting quite as they should, and Robin is starting to think there might be some sort of dark magic involved. And with her new employee she knows to be working for her biological father, Robin puts a plan in place that will hopefully stop him from being able to find her. Will Robin be able to overcome the dark magic at work, or will she find herself a few layers short of a full cake?

Ella Mae LeFaye's Charmed Pie Shoppe is wildly popular in Havenwood, Georgia, which is not surprising since Ella Mae can lace her baked goods with enchantments. The shop's extraordinary success seems destined to continue when Ella Mae meets an engaged couple who hire her to handle the dessert buffet at their wedding.

When the going gets tough, Ella Mae LaFaye bakes pies. So when she catches her husband cheating in New York, she heads back home to Havenwood, Georgia, where she can drown her sorrows in fresh fruit filling and flaky crust. But her pies aren't just delicious. They're having magical effects on the people who eat them, and the public is hungry for more. Discovering her hidden talent for enchantment, Ella Mae makes her own wish come true by opening the Charmed Pie Shoppe.

In this dual memoir, Mashama Bailey and John O. Morisano take turns telling how they went from tentative business partners to dear friends while turning a dilapidated formerly segregated Greyhound bus station into The Grey, now one of the most celebrated restaurants in the country. Recounting the trying process of building their restaurant business, they examine their most painful and joyous times, revealing how they came to understand their differences, recognize their biases, and continuously challenge themselves and each other to be better.

When it comes to Eastwind's annual cook-off, witch Nora Ashcroft is in it to win it. It's the perfect opportunity to introduce her delectable queso recipe to the magical town of Eastwind, and she'll do whatever it takes to keep Donovan from beating her. But after someone tampers with her appetizer, causing a whole gaggle of ghosts to blow in on the breeze, the psychic finds herself with a big, cheesy mess on her hands. Can Nora find who sabotaged her entry, or will the restaurant owner's reputation be fried to a crisp?

Balancing a broad array of archaeological, botanical, and historical evidence, Fruit from the Sands presents the fascinating story of the origins and spread of agriculture across Inner Asia and into Europe and East Asia. Through the preserved remains of plants in archaeological sites, Robert N. Spengler III identifies the regions where our most familiar crops were domesticated and follows their routes as people carried them around the world. Vividly narrated, Fruit from the Sands explores how the foods we eat have shaped the course of human history.

A true celebration of food in all its forms, The Food Book follows the human quest for sustenance through the stories of individual ingredients and examines our millenia-long relationship with nearly 200 foods—with the help of tales from all over the world. Food is the cornerstone of daily life, culture, and even religion. Staples like bread, beans, and cereal crops are part of our culinary history, and used in many ways around the world. This fascinating reference covers all food groups, providing information on every aspect of their history, and their place in world cuisine.

To keep her cooking school and catering business, Mia's Morsels, afloat, Mia's handed off oversight to her boyfriend Trent's mother while she focuses on earning a steady paycheck. Too bad her mean-spirited boss at the lodge keeps the misery flowing as steadily as the money. At least her roommate, Christina, is still dedicated to Mia's Morsels—though she's also distracted, thanks to her clingy mother's constant demands. And the distraction only grows when Christina's old flame shows up in Magic Springs, Idaho, in his Escalade, claiming out of the blue to be her fiancé.