This book was released on October 20, 2015. I received a copy through NetGalley.
I’ve been reading a lot about food and nutrition and cooking in the past couple of years, but I’ve never looked at food essays like this. This is a lovely collection of food writing from chefs, critics and other people in the food industry. It’s definitely a book to take your time over, really digest one essay before going on to the next.
I learned all about new advances in food technology, like people striving to find a vegetarian replacement for beef that feels like beef, or making eggs that taste and work like eggs out of other foods. It’s no secret that there are problems with the current beef industry, most of all its contribution to climate change, but the future looks bright for alternative choices.
You’re also transported to other places, like a butcher in Peru, or one of the top rated restaurants in New York City. While you’re reading the essays, you get to peek into other people’s lives and see how they relate to food and cooking. One of my favorites was the story about how one of the best wine gurus in the world doesn’t drink but wants to change how people look at wine.
If you enjoy learning and thinking about food, this is definitely a book you should pick up.