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Best Food Products | April 2013

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If Michael Pollan's latest nonfiction offering, Cooked: A Natural History of Transformation ($28), is even half as enthralling as The Omnivore's Dilemma, then I'll count myself thrilled. Like his aforementioned food-policy blockbuster, this book is split into four sections — baking, braising, grilling, and fermenting — each of which aims to master an elemental form of cooking. Cooked is bound to be enlightening, entertaining, and an important piece of food literature.

— NP

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