Corbt Kummer, The Atlantic
Forty years ago a young anthropology graduate student named Merry White published a book of recipes she’d used as in the catering jobs she worked to put herself through school. The book was accidental: A publisher saw the sheaf of recipes she’d left lying around, and commissioned a young artist he knew to do black-and-white drawings in the frizzy style that would be come a trademark when Ed Koren became one of The New Yorker‘s best-known contributors … READ MORE
The Best Food Books of 2013
