The authors of The Perfect Meal examine all of the elements that contribute to the diners experience of a meal (primarily at a restaurant) and investigate how e

John Baxter's The Perfect Meal is part grand tour of France, part history of French cuisine, taking readers on a journey to discover and savor some of the world

The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more

'It works extremely well. In large part because Bourdain is a very funny writer; sharp, honest and with a beguiling mix of belligerence and sensitivity' Sunday

Chin, who writes the "Wild Edibles" column for the New York Times, goes looking for love, blackberries, and wild garlic in this wildly uneven, yet warmly exhila