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Since its earliest days, The New Yorker has been a tastemaker: literally. As the home of A. J. Liebling, Joseph Wechsberg, and M. F. K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes, including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection, The New Yorker dishes up a feast of delicious writing on food and drink.

A classic collection of the New Yorker’s most urgent and groundbreaking reporting from the front lines of the climate emergency In 1989, just one year after climatologist James Hansen first came before a Senate committee and testified that the earth was now warmer than it had ever been in...