The Best New Food Products For April You Need to Know About

Anthony Bourdain wrote the intro to Questlove’s newest book, Something to Food About: Exploring Creativity With Innovative Chefs ($30), out April 12, and before reading anything by Questlove, I was intrigued by this endorcement. The book portrays the equal parts gritty and mesmerizing aspects of the restaurant world. You won't be able to look away from images like silver tightly bound in Saran Wrap and dead chickens surrounded by Spring produce. And prepare to learn about meat glue, just one of many detailed descriptions of the frankenfoods chefs create. It's the most delicious work of horror you can’t stop flipping through. — Anna Monette Roberts, editor, Food