Anything that Moves Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture

A New Yorker staff writer presents a narrative assessment of the American food world's extremes that considers how new animals, animal parts and trend ingredients are reshaping what we eat, sharing behind-the-scenes revelations about an intricate network of scavengers, dealers and pitchmen who are introducing exotic elements into the culinary marketplace. 30,000 first printing.