clock menu more-arrow no yes

Book Excerpts

The most interesting food-focused book excerpts, from memoirs to histories to fiction.

Why Barbecue Sauce Is Essential to Black Barbecue

In an excerpt from "Black Smoke," Adrian Miller explains why Black barbecue cooks take their secret sauce recipes to the grave 

Filed under:

Beyond the Nut Loaf

In an excerpt from "An Onion in My Pocket," chef Deborah Madison creates a four-course vegetarian menu at a time when vegetarian fine dining was still a foreign concept to many

Filed under:

To Find Hope in American Cooking, James Beard Looked to the West Coast

In an excerpt from The Man Who Ate Too Much, the culinary icon returns to his hometown and begins to articulate his vision for American cuisine

Filed under:

A Fool’s Choice

In an excerpt from her memoir "Our Lady of Perpetual Hunger," pastry chef Lisa Dononvan attempts to find some work-life balance at her first intense restaurant job

Filed under:

The Freshest Boudin Noir in Lyon

In an excerpt from his new memoir, "Dirt," Bill Buford attends a countryside pig killing

Filed under:

Desegregating McDonald’s

A 1963 civil rights protest at a drive-in in Pine Bluff, Arkansas was a momentous first step towards ending segregation at the franchise

The Real Problem With Paula Deen

Why was Paula Deen allowed to be the authority on Southern cooking for over a decade?

Filed under:

Ms. Pac-Man’s Revenge

In an essay for the anthology "Women on Food," restaurant critic Soleil Ho wonders if gender has something to do with the lack of food in video games

Baking Through the Storm

Filed under:

A Bartender Considers His Final Drink

Filed under:

Constructing the Most Spectacular Restaurant in the World

How legendary restaurateur Joe Baum created Windows on the World atop the World Trade Center

Filed under:

In Newfoundland, You Have to Ask for Noodles in Your Chow Mein

In "Chop Suey Nation," author Ann Hui explores the immigration stories behind Canada’s small-town Chinese restaurants

Filed under:

The Making of Colonel Sanders

In "Drive-Thru Dreams," author Adam Chandler explores how KFC’s Harland David Sanders embodies the American dream

Filed under:

Inside the Exceptionally Shady World of Truffle Fraud

In "The Truffle Underground," author Ryan Jacobs investigates how fake truffles have flooded the Italian food scene

Filed under:

How the Portable Grill Turned Barbecue Into a Backyard Tradition Across America

In "Smokelore: A Short History of Barbecue in America," author Jim Auchmutey explains the origins of home grilling

Ruth Reichl on Why Gourmet’s Website Was Doomed From the Start

Filed under:

‘The Kitchen at Per Se Was a Clean Place but Hard and Heartless Too’

Kwame Onwuachi’s memoir, "Notes From a Young Black Chef," reveals kitchen abuse at Thomas Keller’s NYC restaurant

Filed under:

Fried Chicken Is Common Ground

Editor Chris Ying introduces an essay from ‘You and I Eat the Same,’ his first book in collaboration with Rene Redzepi

Filed under:

‘We All Were Driven by the Need to Feed an Island’

In an excerpt from his upcoming book, José Andrés reflects on his first weeks on the ground in Puerto Rico

Inside a Rice Whiskey Distillery in Thailand

Ban Brunch and Throw a Dinner Party Instead

Filed under:

How Robert De Niro Convinced Nobu to Build a Restaurant Empire

An excerpt from Nobu: A Memoir

Chef Homaro Cantu In His Own Words

What It’s Like to Get Four Stars From the ‘New York Times’

Filed under:

Inviting Discomfort to the Table

How food can be just as provocative as sex, an excerpt from Feed the Resistance

Chocolate Shouldn’t Be Cheap

Filed under:

The Making of a Counterculture Cook

An excerpt from Alice Waters’s new book, ‘Coming to My Senses’

Filed under:

Giving Black Chefs Credit Where It’s Due

How Leah Chase and Rudy Lombard created the framework to celebrate Creole food

On Tomatoes

The History and Politics of Street Food in Los Angeles

What I Learned Working at Tales of the Cocktail

Here's a Sneak Peek at Robert Sietsema's Book: 'New York in a Dozen Dishes'

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day