Emily Patti

14 Articles

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Let Them Eat Pancakes: One Man’s Personal Revolution in the City of Light
PREMIUM

Let Them Eat Pancakes: One Man’s Personal Revolution in the City of Light

Craig Carlson | BIOGRAPHY,  Jul 01, 2020

An additional purchase for large collections where expat memoirs are in high demand or where Carlson’s previous work has circulated well.
Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today
PREMIUM

Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today

Anne Willan | COOKING & FOOD,  Jul 01, 2020

An additional purchase for large collections with culinary histories in high ­demand.

Raised in Ruins: A Memoir
PREMIUM

Raised in Ruins: A Memoir

Tara Neilson | BIOGRAPHY,  Mar 01, 2020

An additional purchase for medium and large collections where wilderness memoirs are in high demand.
Signature Dishes That Matter
PREMIUM

Signature Dishes That Matter

| COOKING & FOOD,  Feb 01, 2020

This nice blend of food and travelog is a natural fit for large collections of culinary history and food tourism.
Strung Out: One Last Hit and Other Lies That Nearly Killed Me
PREMIUM

Strung Out: One Last Hit and Other Lies That Nearly Killed Me

Erin Khar | BIOGRAPHY,  Jan 01, 2020

Purchase where memoirs about addiction or books about the opioid crisis are in demand.
Kosher Style: Over 100 Jewish Recipes for the Modern Cook
PREMIUM

Kosher Style: Over 100 Jewish Recipes for the Modern Cook

Amy Rosen | COOKING & FOOD,  Nov 01, 2019

An attractive and practical cookbook that is recommended for medium and large culinary collections.
The Most Spectacular Restaurant in the World: The Twin Towers, Windows on the World, and the Rebirth of New York
PREMIUM

The Most Spectacular Restaurant in the World: The Twin Towers, Windows on the World, and the Rebirth of New York

Tom Roston | COOKING & FOOD,  Oct 01, 2019

The author begins and concludes with accounts from 9/11, effectively capturing the shock and brutality of that day and its enduring aftermath, ultimately crafting a celebration of the city’s ingenuity, strength, and resilience. Thoughtful and engaging and highly recommended for growing culinary history collections.
American Cuisine: And How It Got This Way
PREMIUM

American Cuisine: And How It Got This Way

Paul Freedman | COOKING & FOOD,  Sep 01, 2019

Purchase for medium and large collections where books about food history are in demand.
Burn the Ice: The American Culinary Revolution and Its End
PREMIUM

Burn the Ice: The American Culinary Revolution and Its End

Kevin Alexander | COOKING & FOOD,  Jun 30, 2019

A solid selection for medium and large collections where food memoirs fly off the shelves.

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