Sublime

The Menu Trends That Define Dining Right Now

Tanya Sichynsky nytimes.com

three fundamental principles: maximize flavor, manipulate texture, and season confidently.

Susan Volland • Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors: The Home Cook’s Guide to New Techniques for Fresh Flavors

Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking

Bill Buford

amazon.com

Cover of Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking

The Loneliest Americans

Jay Caspian Kang

amazon.com

The Omnivore's Dilemma: A Natural History of Four Meals

Michael Pollan

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Cover of The Omnivore's Dilemma: A Natural History of Four Meals

John Carlin, “If the World’s Greatest Chef Cooked for a Living, He’d Starve,” Guardian, December 11, 2006, http://observer.theguardian.com/foodmonthly/futureoffood/story/0,,1969713,00.html

Greg Mckeown • Essentialism: The Disciplined Pursuit of Less

Medium Raw

Anthony Bourdain

amazon.com

Food

Jim VandeHei, Mike Allen, • Smart Brevity

A Taste of Generation Yum: How the Millennial Generation’s Love for Organic Fare, Celebrity Chefs and Microbrews Will Make or Break the Future of Food

Eve Turow

amazon.com

Cover of A Taste of Generation Yum: How the Millennial Generation’s Love for Organic Fare, Celebrity Chefs and Microbrews Will Make or Break the Future of Food