The Third Plate: Field Notes on the Future of Food | $29.95

In his latest title, chef Dan Barber (Blue Hill and Blue Hill at Stone Barns, New York) aims to change the way we eat by introducing a wider variety of vegetables, grains, and meats to our diet. He says: “It’s a way of promoting a better and more sustainable food system and healthier lifestyle.”

Back Lane Wineries Napa Valley | $19.99

An updated guide of over 70 small and undiscovered ‘back-lane’ wineries and tasting rooms that make Napa one of the ultimate destinations for any wine lover. If revered world-class artisanal wines are your thing, then this is a mustread for you.


Revolutionary French Cooking | $29.95

Michelin star chef Daniel Galmiche’s first book, French Brasserie Cookbook, was hailed as a masterpiece of French homecooking when it first arrived on shelves in 2011. His latest title sees him turn his hand to new wave modern French cooking. Think pineapple tarte tatin with chili and lemongrass and a foreword by the king of modern gastronomy, Heston Blumenthal.


Pick a Pickle: 50 Recipes for Pickles, Relishes, and Fermented Snacks | $14.95

James Beard award-winning chef, Hugh Acheson, brings pickle lovers an illustrated guide of over 50 simple pickle, condiment and fermented recipes, such as spicy pickled peaches and his take on traditional kimchi, in a super-handy swatch-style book.


Find out more about FOUR's USA Edition here.