Michael Moss’s “Salt Sugar Fat: How the Food Giants Hooked Us” looks at food manufacturers’ distortion of the American diet in favor of calorie-dense products that maximize “bliss.”

“Russ & Daughters,” about the Lower East Side purveyors of smoked fish, is by Mark Russ Federman, a grandson of the store’s founder, Joel Russ.

In his new book, “Inventing Wine,” Paul Lukacs makes the point that the idea of “tradition” in wine has been thoroughly mutable.

The restaurant owner and food personality Eddie Huang serves up a memoir, “Fresh Off the Boat,” that contains a lot of salty writing and personal skewers.

Eddie Huang, the chef and co-owner of BaoHaus in the East Village, considers himself more of a writer, but he’s also a television personality with a hip-hop style.

A new book traces the history of words having to do with food and drink.

A careful guide to wine grapes and a history of winemaking in Australia are among the latest books for the serious oenophile.

Tackling a monster sandwich at the Second Avenue Deli with the author of "The Middlesteins."

In “The Hungry Ear,” the editor Kevin Young delivers 158 poems about food and drink: many tasty dishes and some inedible bits.

Rémy Cointreau has assembled and digitized a collection of roughly 300 historic and rare first-edition books of cocktails, dating from 1862.