I like to read about food.
Not just cookbooks, though I can spend long hours on the couch perusing those as well, but books about food, food history, and food culture.
Books like The Belly of Paris by Emile Zola, and The Apprentice: My Life in the Kitchen by Jacques Pepin have changed the way I look at food, and the respect I have for it, and the process that get’s it to my table.
The Nasty Bits by Anthony Bourdain (regardless of what I think of Tony, personally, it’s a fantastic book) and The Whole Beast, by Fergus Henderson, have sent me on a culinary adventure (usually flying solo, lol) far beyond the walls of sterilized, saran-wrapped “stuff marts” into a Wonka-esque world of offal wonderfulness.
Anyway, I like to read about food.
Here’s a book list I received from Amazon.com today, with the message, “Customers who have purchased food culture and gastronomy books from Amazon.com may enjoy these featured titles.”
- Restaurant Man by Joe Bastianich
- A Girl and Her Pig: Recipes and Stories by April Bloomfield
- The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World by Sandor Ellix Katz, Michael Pollan
- Dinner: A Love Story: It all begins at the family table by Jenny Rosenstrach
- Why Calories Count: From Science to Politics (California Studies in Food and Culture) by Marion Nestle, Malden Nesheim
- Cheese and Culture: A History of Cheese and its Place in Western Civilization by Paul Kindstedt
- The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs by Karen Page, Andrew Dornenburg
Personally, I haven’t read a single one of these books, but “A Girl and Her Pig” and “The Flavor Bible” have been on my list for awhile now. If you’ve read them, please let us know what you thought of them. Of the “food culture and gastronomy books” I have read, these three are probably my favorites…
- The Apprentice: My Life in the Kitchen by Jacques Pepin
- The Whole Beast, by Fergus Henderson
- The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones By Anthony Bourdain
- Holy Smoke: The Big Book of North Carolina by John Shelton Reed
…what are yours?