Books About Food

José R. Ralat’s examination of the American taco looks at the history of restaurants and categorizes many of the tacos currently available today by region and style.

Cheese monger Gordon Edgar takes us on a journey across the country exploring the origins and history of America’s (second) favorite cheese.

A few years back I was eating dinner with my wife at Trattoria Spaghetto, a red sauce joint in the West Village of Manhattan. The restaurant had been around since the 1980s.