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Out of Line by Barbara Lynch

Celebrated chef Barbara Lynch–named one of Time magazine’s 100 Most Influential People in 2017–credits the defiant spirit of her upbringing in tough, poor “Southie,” a neighborhood ruled by the notorious Whitey Bulger gang, with helping her bluff her way into her first professional cooking jobs; develop a distinct culinary style through instinct and sheer moxie; then dare to found an empire of restaurants ranging from a casual but elegant “clam shack” to Boston’s epitome of modern haute cuisine. As award-winning chef Ana Sortun raves, “Her heroic story inspires us to remain true to who we are and honor our dreams with conviction.”

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One of our recommended books is Kitchens of the Great Midwest by J. Ryan Stradal

From the New York Times bestselling author of The Lager Queen of Minnesota, Kitchens of the Great Midwest is a novel about a young woman with a once-in-a-generation palate who becomes the iconic chef behind the country’s most coveted dinner reservation.

When Lars Thorvald’s wife, Cynthia, falls in love with wine—and a dashing sommelier—he’s left to raise their baby, Eva, on his own. He’s determined to pass on his love of food to his daughter—starting with puréed pork shoulder. As Eva grows, she finds her solace and salvation in the flavors of her native Minnesota.

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One of our recommended books is Searching for Family and Traditions at the French Table by Carole Bumpus

In this engaging new installment of Carole Bumpus’ heartwarming culinary memoir/travelogue series, Carole and her trusted guide and dear friend, Josiane Selvage, complete their gastronomic and cultural tour of France. The trip was inspired by Josiane’s deceased mother, Marcelle, and in a touching tribute, Carole and Josiane also search for Marcelle’s roots—a mystery created by the chaos of both world wars.

Beginning in Paris and heading north into Nord-Pas-de-Calais, Normandy, Brittany, Loire and completing the tour in the Auvergne, Carole searched for the traditional “cuisine pauvre” (peasant foods) common to the French table, but she also treasured visits to cultural sites that illuminated the French character and history: ancient cathedrals,

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One of our recommended books for 2020 is American Harvest by Marie Mutsuki Mockett

For over one hundred years, the Mockett family has owned a seven-thousand-acre wheat farm in Nebraska, where Marie Mutsuki Mockett’s father was raised. Mockett, who grew up in Carmel, California, with her father and her Japanese mother, knew little about farming when she inherited this land. Her father had all but forsworn it.

At the invitation of Eric Wolgemuth, the conservative farmer who has cut her family’s fields for decades, Mockett accompanies a group of evangelical wheat harvesters through the heartland as they follow the trail of ripening wheat from Texas to Idaho. Together they contemplate what Eric refers to as “the divide,” peeling back layers of the American story to expose its contradictions and unhealed wounds.

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One of our recommended books for 2019 is The Fate of Food by Amanda Little

In this fascinating look at the race to secure the global food supply, environmental journalist and professor Amanda Little tells the defining story of the sustainable food revolution as she weaves together stories from the world’s most creative and controversial innovators on the front lines of food science, agriculture, and climate change.

Climate models show that global crop production will decline every decade for the rest of this century due to drought, heat, and flooding. Water supplies are in jeopardy. Meanwhile, the world’s population is expected to grow another 30 percent by midcentury. So how, really, will we feed nine billion people sustainably in the coming decades?

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“My sister is pregnant with a Lemon this week, Week 14, and this is amusing. My mother’s uterine tumor, the size of a cabbage, is Week 30, and this is terrifying.”

When her mother is diagnosed with a rare form of cancer, Karen Babine—a cook, collector of thrifted vintage cast iron, and fiercely devoted daughter, sister, and aunt—can’t help but wonder: feed a fever, starve a cold, but what do we do for cancer? And so she commits herself to preparing her mother anything she will eat, a vegetarian diving headfirst into the unfamiliar world of bone broth and pot roast.

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