"In 1686, the croissant was invented in Austria. That's a fun fact I'd probably never had known or maybe don't even really need to know, but now I do, thanks to Julia Rothman's Food Anatomy: The Curious Parts & Pieces of Our Edible World. Rothman has an entire series of illustrated Anatomy books, including Nature and Farm, packed with infographics, quirky facts, and maps that you can get lost in for hours--in a fun way, not in a boring textbook way. It makes you wonder why textbooks aren't this fun to read. Can someone look into this? Thanks." Bon Appetit

"It's a beautiful thing when food and art come together. Julia Rothman is definitely familiar with this notion. In the third book of her Anatomy series, Rothman enlists the help of James Beard Award-winning journalist Rachel Wharton and illustrates nearly everything there is to know about food. Not only is Food Anatomy easy on the eyes; it's also educational. Within its pages readers can find the percentage of butterfat in different dairy products, how popcorn pops, how to make tofu, short order lingo for egg orders and more." Food Republic

" 'I use these book projects as a way to learn as much as I can about a subject.' For Food Anatomy, that included a global survey of fried potatoes, horticultural renderings of Brassicaceae, and step-by-step analysis of the tofu-making process. 'I loved drawing the Asian noodle-making section. It was hard because the noodle-makers move so fast. I've seen some in person, but I had to watch YouTube videos slowed down to really understand the process and be able to draw the steps.' Written with food journalist Rachel Wharton, Food Anatomy bursts with colorful trivia. 'Working on this book, I learned about how different cultures eat—setting a table in Korea takes a lot of small plates—and the basic steps to making so many of my favorites.' Rothman's delightful trio makes the perfect gift this year for everyone on your list with a curious spirit and adventurous palette. Maybe they'll inspire you to pick up a pencil and explore the world around you, or at least what's on your plate." MindBodyGreen

Julia Rothman doesn’t consider herself a foodie. But she is fascinated by food. The Brooklyn illustrator has done two books that are in the food realm — Farm Anatomy and Nature Anatomy — and her third, Food Anatomy (out now, $16.95) is all about how we eat, from place settings to exotic fruits to sandwiches of the world to common cakes. 'I like eating good food and I go out to dinner a lot, but I’m not in that world,' says the illustrator, 36. 'I’m an average person who loves to eat and wanted to learn about food and explore it through drawing.' " AM New York