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

The empty plate on the cover of Anything Moves is fitting for the blank canvas possibilities today’s world of food presents. As New Yorker writer, Dana Goodyear shows us, there are many who are pushing the boundaries of what to present on a plate and how. Atomized lavender anyone? 

The book is mostly Goodyear’s reporting pieces from The New Yorker cobbled together and the lack of a cohesiveness to the entire volume, sometimes peeks through. Nevertheless this is an infinitely engaging and delicious look at avante-garde cuisine in the United States and the players and foodies who make it happen. 

A longer review of this book is at BookBrowse.com.