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With a bounty of locally grown meats and produce, artisanal cheeses, and a flourishing wine culture, it’s a luscious time to be cooking in Texas. From restaurant chefs to home cooks, Texans are going to local dairies, orchards, farmers’ markets, ranches, vineyards, and seafood sellers to buy the very freshest ingredients, whether we’re cooking traditional favorites or the latest haute cuisine. We’ve discovered that Texas terroir—our rich variety of climates and soils, as well as our diverse ethnic cultures—creates a unique “taste of place” that gives Texas food a flavor all its own.

Written by one of Texas’s leading cookbook authors, Terry Thompson-Anderson, Texas on the Table presents 150 new and classic recipes, along with stories of the people—farmers, ranchers, shrimpers, cheesemakers, winemakers, and chefs—who inspired so many of them and who are changing the taste of Texas food. The recipes span the full range from finger foods and first courses to soups and breads, salads, seafood, chicken, meat (including wild game), sides and vegetarian dishes, and sweets. Some of the recipes come from the state’s most renowned chefs, and all are user-friendly for home cooks. Finally, the authors and winemakers tell which recipes they turn to when opening their favorite wines.

This delicious compilation of recipes and stories of the people behind them, illustrated with Sandy Wilson’s beautiful photographs, makes Texas on the Table the must-have cookbook for everyone who relishes the flavors of the Lone Star State.

In The Banquet, Ken Albala covers the transitional period between the heavily spiced and colored cuisine of the Middle Ages and classical French haute cuisine. This development involved increasing use of dairy products, a move toward lighter meats such as veal and chicken, increasing identification of national food customs, more sweetness and aromatics, and a refined aesthetic sense, surprisingly in line with the late-Renaissance styles found in other arts.

Best Translation of a Literary Work Published in 2025 from the American Association of Italian Studies

In her memoir, Anna Maria Gehnyei, better known as singer, rapper, and producer Karima 2G, reveals the challenges she faced as the child of Liberian immigrants, born and raised in Rome but perpetually viewed by her fellow Italians as a foreigner.
 
The daughter of the first Kpelle man to ever leave his native village and emigrate to Europe, Anna is proud of her heritage but only knows Liberia as a mystical, faraway land that appears in her parents’ stories. Though Italy is the only homeland she knows, she is merely classed as a resident, not a permanent citizen. At school and in the streets of Rome, she is treated to a mixture of patronizing condescension and xenophobic hostility. But Anna refuses to be bullied into mute submission, finding her voice as a performer and activist who demands recognition for Italy’s growing immigrant population.
 

Ella E. Hall, a Black cook and landlord in Ann Arbor, Michigan, collected her favorite recipes in a journal between 1920 and 1939. Published for the first time, Hall’s recipe book contains not only recipes from family and friends, but also articles, clippings, and advertisements, which provide a glimpse into the food culture and daily life of the time. The book includes over 50 recipes that will interest and delight food historians, like sour milk griddle cakes, Lady Baltimore cake, pepper hash, green tomatoes pickles, campfire pineapple ham, and beverages such as root beer, ginger ale, and even home-brewed beer. This recipe book has been held in the Janice Bluestein Longone Culinary Archive within the Special Collections Research Center at the University of Michigan Library, and this first published edition makes Hall’s charming collection accessible to more readers. Introductory essays by Jessica Kenyatta Walker, scholar of African American history and foodways, and Susan Wineberg, who found and donated the recipe collection to the Special Collections Research Center, flesh out Ella Hall’s story and help position this book in the context of Ann Arbor in the first half of the twentieth century.

One woman’s quest for a great bagel becomes a poignant pursuit of culture and belonging.
Bagels have always been Jen Rubin’s cultural comfort food. Born and raised in New York City, she grew up on family gatherings anchored by sprawling bagel spreads. But after moving to Wisconsin thirty years ago, she struggled to maintain ties to her Jewish heritage—including a bagel worthy of her New York upbringing. When her mother’s death leads her to revisit her roots, Rubin embarks on a deeply personal mission: to discover whether the Midwest can produce a quality, authentic bagel. What begins as a search for comfort and connection becomes an enlightening exploration of food, identity, and belonging.
In The Great Midwest Bagel Quest, Rubin visits Chicago and St. Louis, Detroit and Ann Arbor, the Twin Cities, and Madison and Milwaukee—with a couple of side trips to New York City—sampling dozens of bagels, meeting artisan bakers, and exploring the histories of Jewish communities across the region. Along the way, she challenges the assumption that the Midwest has never produced truly authentic bagels.
Blending memoir, culinary history, travel narrative, and cultural reporting, Rubin uncovers a rich but overlooked bagel tradition while reflecting on her own complicated relationship with home. As she traces the evolution of the bagel from Jewish immigrant staple to mass-market commodity to the innovative artisanal varieties being produced today, she begins to see an evolution in her own relationship to her Jewish and familial traditions.
Warm, witty, and illuminating, The Great Midwest Bagel Quest is a fresh contribution to food writing that will appeal to readers of culinary history, immigrant history, and memoir. Most of all, it is a celebration of how food creates and sustains community—and how the search for the perfect bagel can lead us back to our true selves.

Tantalizing cuisine from the renowned restaurant.

The Gunflint Lodge is Minnesota’s premier resort because of its pristine wilderness location, warm hospitality, and access to some of the finest fishing in the world. Visitors come from across the country not just for the outdoor activities, but for the food served in its rustic lodge.

Whether it’s Opening Day Walleye Fillets with Morel Mushroom Cream Sauce, or Roast Breast of Chicken Pistache with Blackberry Sauce, the Gunflint’s elegant menu, featured recently in Bon Appétit, Men's Journal , and Midwest Living, has won acclaim for inventiveness and sense of northwoods style.

The Gunflint Lodge Cookbook is a “reader’s cookbook,” organized by season with introductory essays by chef Ron Berg. Berg delights in adding fresh Minnesota ingredients to his Gunflint Blueberry Pie and his Wild Rice and Smoked Chicken Soup. There is an extensive section on fish cookery, including tips on frying, sautéing, and grilling, and recipes for a selection of breads, batters, and sauces for fish.

The Gunflint Lodge Cookbook is more than just recipes, however. Resort owner Sue Kerfoot writes about life at the lodge, feeding hungry visitors, and running a gourmet kitchen far from civilization. Justine Kerfoot’s (Woman of the Boundary Waters) introduction looks at lodge history stretching back to 1927, including filling the icehouse, securing ingredients, and pinch-hitting when the chef quits mid-season.

The Gunflint Lodge Cookbook will delight readers with tasty offerings and favorite anecdotes of life on the Gunflint Trail.

Winner, James Beard Foundation Book Award, 2016
Art of Eating Prize, 2015
BCALA Outstanding Contribution to Publishing Citation, Black Caucus of the American Library Association, 2016

Women of African descent have contributed to America’s food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate “Aunt Jemima” who cooked mostly by natural instinct. To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind.

The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.

The Mexican American orquesta is neither a Mexican nor an American music. Relying on both the Mexican orquesta and the American dance band for repertorial and stylistic cues, it forges a synthesis of the two. The ensemble emerges historically as a powerful artistic vehicle for the expression of what Manuel Peña calls the "dialectic of conflict." Grounded in ethnic and class conflict, this dialectic compels the orquesta and its upwardly mobile advocates to waver between acculturation and ethnic resistance. The musical result: a complex mesh of cultural elements—Mexican and American, working- and middle-class, traditional and contemporary.

In this book, Manuel Peña traces the evolution of the orquesta in the Southwest from its beginnings in the nineteenth century through its pinnacle in the 1970s and its decline since the 1980s. Drawing on fifteen years of field research, he embeds the development of the orquesta within a historical-materialist matrix to achieve the optimal balance between description and interpretation. Rich in ethnographic detail and boldly analytical, his book is the first in-depth study of this important but neglected field of artistic culture.

Soul food has played a critical role in preserving Black history, community, and culinary genius. It is also a response to--and marker of--centuries of food injustice. Given the harm that our food production system inflicts upon Black people, what should soul food look like today?

Christopher Carter's answer to that question merges a history of Black American foodways with a Christian ethical response to food injustice. Carter reveals how racism and colonialism have long steered the development of US food policy. The very food we grow, distribute, and eat disproportionately harms Black people specifically and people of color among the global poor in general. Carter reflects on how people of color can eat in a way that reflects their cultural identities while remaining true to the principles of compassion, love, justice, and solidarity with the marginalized.

Both a timely mediation and a call to action, The Spirit of Soul Food places today's Black foodways at the crossroads of food justice and Christian practice.

Personal and simple, earthy and warm—recipes and stories from the Steger Wilderness Center in Minnesota’s north woods
 

The Steger Homestead Kitchen is an inspiring and down-to-earth collection of meals and memories gathered at the Homestead, the home of the Arctic explorer and environmental activist Will Steger, located in the north woods near Ely, Minnesota. Founded in 1988, the Steger Wilderness Center was established to model viable carbon-neutral solutions, teach ecological stewardship, and address climate change. In her role as the Homestead’s chef, Will’s niece Rita Mae creates delicious and hearty meals that become a cornerstone experience for visitors from all over the world, nourishing them as they learn and share their visions for a healthy and abundant future. 

Now, with this new book, home chefs can make Rita Mae’s simple, hearty meals to share around their own homestead tables. Interwoven with dozens of mouth-watering recipes—for generous breakfasts (Almond Berry Griddlecakes), warming lunches (Northwoods Mushroom Wild Rice Soup), elegant dinners (Spatchcock Chicken with Blueberry Maple Glaze), desserts (Very Carrot Cake), and snacks (Steger Wilderness Bars)—are Will Steger’s exhilarating stories of epic adventures exploring the Earth’s most remote and endangered regions.

The Steger Homestead Kitchen opens up the Wilderness Center’s hospitality, its heart and hearth, providing the practical advice and inspiration to cook up a good life in harmony with nature.

Alabama’s history and culture revealed through fourteen iconic foods, dishes, and beverages.

The Story of Alabama in Fourteen Foods explores well-known Alabama  food traditions to reveal salient histories of the state in a new way. In this book that is part history, part travelogue, and part cookbook, Emily Blejwas pays homage to fourteen emblematic foods, dishes, and beverages, one per chapter, as a lens for exploring the diverse cultures and traditions of the state.

Throughout Alabama’s history, food traditions have been fundamental  to its customs, cultures, regions, social and political movements, and events. Each featured food is deeply rooted in Alabama identity and has a story with both local and national resonance. Blejwas focuses on lesser-known food stories from around the state, illuminating the lives of a diverse populace: Poarch Creeks, Creoles of color, wild turkey hunters, civil rights activists, Alabama club women, frontier squatters, Mardi Gras revelers, sharecroppers, and Vietnamese American shrimpers, among others. A number of Alabama figures noted for their special contributions to the state’s foodways, such  as George Washington Carver and Georgia Gilmore, are profiled as well. Alabama’s rich food history also unfolds through accounts of community events and a food-based economy. Highlights include Sumter County barbecue clubs, Mobile’s banana docks, Appalachian Decoration Days, cane syrup making, peanut boils, and eggnog parties.

Drawing on historical research and interviews with home cooks, chefs, and community members cooking at local gatherings and for holidays, Blejwas details the myths, legends, and truths underlying Alabama’s beloved foodways. With nearly fifty color illustrations and fifteen recipes, The Story of Alabama in Fourteen Foods will allow all Alabamians to more fully understand their shared cultural heritage.

Drawing on interviews with taco truck workers and his own skills as a geographer, Robert Lemon illuminates new truths about foodways, community, and the unexpected places where ethnicity, class, and culture meet. Lemon focuses on the San Francisco Bay Area, Sacramento, and Columbus, Ohio, to show how the arrival of taco trucks challenge preconceived ideas of urban planning even as cities use them to reinvent whole neighborhoods. As Lemon charts the relationships between food practices and city spaces, he uncovers the many ways residents and politicians alike contest, celebrate, and influence not only where your favorite truck parks, but what's on the menu.

Rooted in tradición mexicana and infused with Texas food culture, tacos are some of Texans’ all-time favorite foods. In The Tacos of Texas, the taco journalists Mando Rayo and Jarod Neece take us on a muy sabroso taco tour around the state as they discover the traditions, recipes, stories, and personalities behind puffy tacos in San Antonio, trompo tacos in Dallas, breakfast tacos in Austin, carnitas tacos in El Paso, fish tacos in Corpus Christi, barbacoa in the Rio Grande Valley, and much more.

Starting with the basics—tortillas, fillings, and salsas—and how to make, order, and eat tacos, the authors highlight ten taco cities/regions of Texas. For each place, they describe what makes the tacos distinctive, name their top five places to eat, and listen to the locals tell their taco stories. They hear from restaurant owners, taqueros, abuelitas, chefs, and patrons—both well-known and everyday folks—who talk about their local taco history and culture while sharing authentic recipes and recommendations for the best taco purveyors.

Whether you can’t imagine a day without tacos or you’re just learning your way around the trailers, trucks, and taqueros that make tacos happen, The Tacos of Texas is the indispensable guidebook, cookbook, and testimonio.

A fresh batch of deliciously distinctive recipes from the Star Tribune’s beloved annual cookie contest—with even more recipes, enticing photographs, and bakers’ stories

Cold winters call for warm kitchens and cookie baking, especially around the holidays. The Ultimate Minnesota Cookie Book, a compendium of Minnesota’s rich baking traditions and innovative recipes, stirs up winning treats from twenty years of the Star Tribune’s popular holiday cookie contest.

Significantly expanding and updating its 2018 predecessor, The Great Minnesota Cookie Book, this collection features thirty-five new recipes, including Grasshoppers and Dark Chocolate Fig Rolls, Tiramisu Twists and Cardamom Cherry Buttons, Diablo Snowballs, Spumoni Squares, and Maple-Roasted Walnut Delights. This sweet-tooth treasure trove of cookie recipes will inspire bakers to discover how many ways flour, sugar, butter, and eggs (plus several unexpected ingredients) can be combined to create new favorites for the holidays—or any time of year.

The best of the best, these contest-winning cookies are accompanied by beautiful photographs and baking tips, insights, and essays. Indulge in these delightful, mouth-watering recipes while Minnesota’s best bakers share stories of cherished holiday traditions, recall memorable cookie moments, and celebrate how baking brings us together.

Translocas focuses on drag and transgender performance and activism in Puerto Rico and its diaspora. Arguing for its political potential, Lawrence La Fountain-Stokes explores the social and cultural disruptions caused by Latin American and Latinx “locas” (effeminate men, drag queens, transgender performers, and unruly women) and the various forms of violence to which queer individuals in Puerto Rico and the U.S. are subjected. This interdisciplinary, auto-ethnographic, queer-of-color performance studies book explores the lives and work of contemporary performers and activists including Sylvia Rivera, Nina Flowers, Freddie Mercado, Javier Cardona, Jorge Merced, Erika Lopez, Holly Woodlawn, Monica Beverly Hillz, Lady Catiria, and Barbra Herr; television programs such as RuPaul’s Drag Race; films such as Paris Is Burning, The Salt Mines, and Mala Mala; and literary works by authors such as Mayra Santos-Febres and Manuel Ramos Otero. Lawrence La Fountain-Stokes, a drag performer himself, demonstrates how each destabilizes (and sometimes reifies) dominant notions of gender and sexuality through drag and their embodied transgender expression. These performances provide a means to explore and critique issues of race, class, poverty, national identity, and migratory displacement while they posit a relationship between audiences and performers that has a ritual-like, communal dimension. The book also analyzes the murders of Jorge Steven López Mercado and Kevin Fret in Puerto Rico, and invites readers to challenge, question, and expand their knowledge about queer life, drag, trans performance, and Puerto Rican identity in the Caribbean and the diaspora. The author also pays careful attention to transgender experience, highlighting how trans activists and performers mold their bodies, promote social change, and create community in a context that oscillates between glamour and abjection.