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Heidi Swanson
Super Natural Cooking: Five Delicious Ways to Incorporate Whole and Natural Foods into Your Cooking
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If you're eager to elevate your cooking with healthful, whole foods but don't want to sacrifice flavor, "Super Natural Cooking" might just become your new kitchen bible. Heidi Swanson makes the world of natural ingredients accessible and exciting, transforming how you think about the ingredients in your pantry. It's perfect if you want to experiment with whole grains and natural sweeteners for vibrant, nutrient-dense meals that don't skimp on taste.
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Time-Life Books
Indoor Grilling: Great Tips and Recipes for Oven and Stovetop Grilling
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If the allure of grilling tantalizes your taste buds but you're short on outdoor space, this book is your culinary ally. Imagine exploring the nuances of oven and stovetop grilling, each page inviting you to savor the flavors regardless of the weather outside. From perfectly charred meats to delectable marinades, 'Indoor Grilling' will transform your kitchen into a year-round barbecue haven.
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Calvin Trillin
Eating with the Pilgrims and Other Pieces
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If you love food with a side of humor, you'll savor Calvin Trillin's "Eating With the Pilgrims and Other Pieces." Trillin embarks on a gastronomic journey, eschewing high-end dining for the authentic flavors of street food and local eats, all served with a generous helping of wit. His advocacy for Spaghetti Carbonara as the national Thanksgiving dish alone is a delicious testament to his playful take on American cuisine.
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Tania Dusy
Coffee and Espresso: Make Your Favorite Drinks at Home
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If you love the ritual of sipping on a finely crafted cappuccino or delight in the complexities of a well-prepared macchiato, 'Coffee and Espresso: Make Your Favorite Drinks at Home' will be like your personal barista training guide. The recipes for accompaniments—from savory snacks to sweet treats—complement your coffee experience, turning your home into a haven for coffee lovers. Plus, the tips on foaming milk and syrup-making will elevate your home café game.
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Sally Sampson, Paige Retus, Todd English
The Olives Dessert Table: Spectacular Restaurant Desserts You Can Make at Home
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Ever eye those impressive restaurant desserts and feel a twinge of 'I wish I could make that'? "The Olive's Dessert Table" brings those complex, mouthwatering treats into the realm of the home kitchen. Let Todd, Paige, and Sally guide you to becoming the dessert maestro among your friends and family, with recipes that are perfectly doable and spectacularly rewarding. Whether it's for a special occasion or a sweet personal challenge, this book will give you the means to dessert greatness.
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Anthony Bourdain
The Nasty Bits : Collected Cuts, Useable Trim, Scraps and Bones
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Recommendation:
- If you're a fan of Anthony Bourdain's unfiltered storytelling style, "The Nasty Bits" is a must-read. Bourdain takes you on a wild ride across the globe, serving up brutally honest, funny, and sometimes shocking stories from his travels. From scrounging for eel in Hanoi to revealing the behind-the-scenes of television production, this collection is a passionate stew that will leave you craving for more.
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Anthony Bourdain
Medium Raw : A Bloody Valentine to the World of Food and the People Who Cook
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Medium Raw could be a great read for food enthusiasts who want an unfiltered look at the restaurant industry and its players. Bourdain's no-holds-barred style and insider knowledge make this sequel a must-read for anyone who enjoyed Kitchen Confidential. A unique aspect is Bourdain's exploration of the question of why chefs cook and why they strive for excellence. The book offers a mix of anecdotes, rants, and investigations that are sure to keep readers engaged and entertained.
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Ina Yalof
Food and the City: New York's Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and How They Do It
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Food and the City isn't just a book; it's a culinary adventure through the buzzing streets of New York. You'll feel like you're part of the hustle as chefs and restaurateurs share their passion and tales. It's a front-row seat to the drama and dreams fueling one of the world's most iconic food scenes. If you savor the thought of exploring diverse gastronomic paths, this journey with Ina Yalof is yours to relish.
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Anthony Bourdain
Medium Raw : A Bloody Valentine to the World of Food and the People Who Cook
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Medium Raw is a must-read for foodies who want to explore the transformation of the culinary industry. Bourdain's brutal honesty about his personal failures as a cook and his interactions with controversial figures in the food industry are fascinating. His exploration of "why cook well?" and his reflections on the importance of food culture make this book a thought-provoking page-turner.
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Anne Drayton, Jean Anthelme Brillat-Savarin
The Physiology of Taste
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First published in 1825, this book is a brilliant treatise on the pleasures of eating and the rich arts of food, wine, and philosophy, written by a famed French gastronome. This edition includes recipes.
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Tamar Adler, Alice Waters
An Everlasting Meal : Cooking with Economy and Grace
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"An Everlasting Meal" is a must-read for those who value sustainable cooking and appreciate the philosophy of minimally wasting food. This book is an excellent resource for learning how to cook delicious meals while being mindful of the economy and gracefulness of food preparation. The author offers practical tips on how to cook with leftover ingredients, expand the life of perishables, and prepare simple yet tasty meals that nourish not just the body but also the soul.
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Jean Anthelme Brillat-Savarin, M.F.K. Fisher, Bill Buford
Physiology of Taste
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The Physiology of Taste is a must-read for food connoisseurs seeking a remarkable collection of recipes, experiences, history, and philosophy, all in one place. The author's witty and anecdotal writing style adds charm, making it easy to read and absorb. It provides insightful advice on maintaining a healthy weight, digestion, and being a gourmand.
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Stephanie Raphaela Ho, Math Paper Press
ABC Kiam Chye Char Loti
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If you're curious about the colorful, colloquial mesh that is Singlish, "ABC Kiam Chye Char Loti" offers a delightful escapade. It's like taking a linguistic tour through the heart of Singaporean culture, humor, and identity. This read will not only amuse you but also enrich your understanding of how language uniquely evolves within a community.
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M.F.K. Fisher
Art of Eating
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This book is the essence of M.F.K. Fisher, whose wit and fulsome opinions on food and those who produce it, comment upon it, and consume it are as apt today as they were several decades ago, when she composed them. Why did she choose food and hunger, she was asked, and she replied, 'When I write about hunger, I am really writing about love and the hunger for it, and warmth, and the love of it . . . and then the warmth and richness and fine reality of hunger satisfied.'Includes five of her most popular works:Serve It Forth (1937)Consider the Oyster (1941) How to Cook a Wolf (1942) The Gastronomical Me (1943) An Alphabet of Gourmets (1949)
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M.F.K. Fisher
A Cordiall Water - A Garland of Odd & Old Receipts to Assuage the Ills of Man & Beast
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If you have a penchant for the quaint and historical, "A Cordiall Water" might just be your cup of tea. Delving into Mary Frances Kennedy Fisher's collection is like rummaging through an old apothecary's chest—each remedy and receipt a snippet of past worlds intertwined with the healing practices. It's a restful read that imbues a sense of continuity with generations before us, and provides a charming glimpse into the curative customs that have soothed humans and animals alike.
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Gourmet Magazine Editors, Ruth Reichl
Remembrance of Things Paris : Sixty Years of Writing from Gourmet
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A glorious, edible tour of Paris through six decades of writing from Gourmet magazine, edited and introduced by Ruth ReichlFor sixty years the best food writers have been sending dispatches from Paris to Gourmet. Collected here for the first time, their essays create a unique and timeless portrait of the world capital of love and food. When the book begins, just after the war, we are in a hungry city whose chefs struggle to find the eggs and cream they need to re-create the cuisine from before the German occupation. We watch as Paris comes alive again with zinc-topped tables crowded with people drinking café au lait and reveling in crisp baguettes, and the triumphant rebirth of three-star cuisine. In time, nouvelle cuisine is born and sweeps through a newly chic and modern city. It is all here: the old-time bourgeois dinners, the tastemakers of the fashion world, the hero-chefs, and, of course, Paris in all its snobbery and refinement, its inimitable pursuit of the art of fine living. Beautifully written, these dispatches from the past are intimate and immediate, allowing us to watch the month-by-month changes in the world’s most wonderful city. Remembrance of Things Paris is a book for anyone who wants to return to a Paris where a buttery madeleine is waiting around every corner.Contributors include Louis Diat, Naomi Barry, Joseph Wechsberg, Judith and Evan Jones, Don Dresden, Lillian Langseth-Christensen, Diane Johnson, Michael Lewis, and Jonathan Gold.
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Ruta Kahate
Quick-Fix Indian : Easy, Exotic Dishes in 30 Minutes or Less
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Ruta brings a fresh perspective to a cuisine most people think of as mysterious, complex to cook, and overly rich. Her Indian food is stylish, modern and light—equally at home with a glass of Pinot Grigio or mango lassi. Ruta’s 125 quick and easy Indian recipes all made in 30 minutes or less comprise the 5th cookbook in the highly successful AMP Quick-Fix series.For too long, Indian cuisine has been perceived as complex and time-consuming to prepare. Quick-Fix Indian aims at making Indian cooking accessible to everybody--the beginner, the experienced cook, absolutely anyone wanting to try his or her hand at a new cuisine.The 125 dishes in Quick-Fix Indian are modern and fresh, yet rooted in tradition. These recipes are identifiable as Indian, but that's where the familiarity ends--most of these recipes haven't been seen before, anywhere.While the dishes are simple to make, they are by no means simplistic. They are bright, modern, and complex tasting, belying the fact that they only took 30 minutes or less to prepare. The recipes range from quick breakfasts and soups, to curries, snacks, and sweet drinks. Some of the recipes included Chickpea Salad with Pomegranate , Stir-Fried Beef with Peppers, Beet Raita with Cilantro, Sweet Coconut Rice, Spicy Coastal Scramble, Pan-Fried Silky Eggplant, Coriander Shrimp with Zucchini, and Kids' Favorite Banans Fritters.While most of the recipes use easy-to-acquire ingredients, there are a few that will require a trip to a health-food or Indian store. As an added bonus, the book also lists 'exotic' substitutions for readers who'd like to try them. For example, mustard oil adds a special zing to the Sprouted Mung Bean Salad, but canola oil works just fine.And finally, this cookbook is fun. Written in a lighthearted manner, Quick-Fix Indian amuses readers while also providing solid information.
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