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 CONSIDER THE FORK: A History of How We Cook and Eat by Bee Wilson

Food read by Alison Larkin
Award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted.
 FACE ON YOUR PLATE, THE: The Truth About Food by Jeffrey Moussaieff Masson

Food read by Fred StellaListen to an audio sample
The best-selling author of When Elephants Weep explores our relationship with the animals we call food.
 KNIVES AT DAWN: America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition by Andrew Friedman

Food read by Sean Runnette
An exciting chefs-as-athletes story following the 2009 U.S. team's attempt for the gold at the "Olympics of food"--the Bocuse d'Or, the world's most prestigious cooking competition.
 WHAT EINSTEIN KEPT UNDER HIS HAT: Secrets of Science in the Kitchen by Robert L. Wolke

Food read by Sean Runnette
In the sequel to the bestselling What Einstein Told His Cook, Robert L. Wolke continues his investigations into the science behind our foods and debunks culinary misconceptions with reliable, commonsense logic.


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