Food Writing (Nonfiction)

The fortune cookie chronicles : adventures in the world of Chinese food

Jennifer 8. Lee.

If you think McDonald's is the most ubiquitous restaurant experience in America, consider that there are more Chinese restaurants in America than McDonalds, Burger Kings, and Wendys combined. New York Times reporter and Chinese-American (or American-born Chinese). In her search, Jennifer 8 Lee traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the inden...

My life in France

Julia Child with Alex Prud'homme.

Amazingly energetic, creative, and ultimately inimitable (despite many attempts), Julia Child (d.2004) brought French cooking to American kitchens. For this book she worked with her husband's grandnephew Alex Prud'homme to record her experiences between 1948 and 1954 in Paris and Marseille (and a few later adventures), which she terms the best years of her life. Like her life, her book is full of fun and zest. Fans will savor, or devour, this acc...

The lost ravioli recipes of Hoboken : a search for food and family

Laura Schenone.

"When James Beard Award-winning author Laura Schenone undertakes a quest to retrieve her great grandmother's recipe for ravioli, she finds herself on an unforgettable journey. Her original goal was simple enough: to learn to make an authentic old family dish. But things get more complicated as she reunites with relatives, digs up buried family stories, and finds conflicting ideas about the past and what is true." "Schenone takes her readers from ...

Taste : the story of Britain through its cooking

Kate Colquhoun.

"Napoleon famously claimed that an army marches on its stomach, and the same is no less true of a nation. Few things mirror society - its progress and its upheavals - as well as the foods we eat and the ways we cook them. Written with a storyteller's flair and packed with astonishing facts and illustrations, Taste is a sumptuous social history of Britain told through the development of its cooking." "Beginning with the boiled meats and "bog butte...

In defense of food : an eater's manifesto

Michael Pollan.

"Food. There's plenty of it around, and we all love to eat it. So why should anyone need to defend it?" "Because most of what we're consuming today is not food, and how we're consuming it - in the car, in front of the TV, and increasingly alone - is not really eating. Instead of food, we're consuming "edible foodlike substances" - no longer the products of nature but of food science. Many of them come packaged with health claims that should be ou...

Heat : an amateur's adventures as kitchen slave, line cook, pasta maker, and apprentice to a Dante-quoting butcher in Tuscany

Bill Buford.

Expanding on his August 2002 "New Yorker" article, Buford now offers a richly evocative chronicle of his experience as "slave" to Mario Batali in the small, chaotic, highest-standards kitchen of Batalis three-star New York restaurant, Babbo, and of his apprenticeships with Batalis former teachers.

A homemade life : stories and recipes from my kitchen table

Molly Wizenberg ; illustrations by Camilla Engman.

Nonfiction, Cooking

Kitchen confidential: Adventures in the culinary underbelly.

Anthony Bourdain.

The updated edition of the wickedly funny and insightful bestseller filled with "25 years of sex, drugs, bad behavior, and haute cuisine," now includes three new chapters about the author's adventures since the book was originally published.

Animal, vegetable, miracle [a year of food life]

Barbara Kingsolver, with Steven L. Hopp and Camille Kingsolver.

Cooking, Nonfiction

Passion on the vine : a memoir of food, wine and family in the heart of Italy

Sergio Esposito ; with Justine van der Leun.

Biography, Travel, Nonfiction, Cooking

The spice necklace

Ann Vanderhoof.

Travel, Cooking, Biography

While sailing around the Caribbean, Vanderhoof and her husband befriend a collection of unforgettable island characters. A wonderful escape into a life filled with sunshine (and hurricanes), delicious food, irreplaceable company, and island traditions.

Spoon fed : how eight cooks saved my life

Kim Severson.

Cooking, Biography

From the prominent New York Times food writer, a memoir recounting the tough life lessons she learned from a generation of female cooks-including Marion Cunningham, Alice Waters, Ruth Reichl, Rachael Ray, and Marcella Hazan. Somewhere between the lessons her mother taught her as a child and the ones she is now trying to teach her own daughter, Kim Severson stumbled. She lost sight of what mattered, of who she was and who she wanted to be, and of ...

Cod : a biography of the fish that changed the world

Mark Kurlansky.

Cooking, History, Nonfiction, Travel

A delightful romp through history with all its economic forces laid bare, Cod is the biography of a single species of fish, but it may as well be a world history with this humble fish as its recurring main character. Cod, it turns out, is the reason Europeans set sail across the Atlantic, and it is the only reason they could. What did the Vikings eat in icy Greenland and on the five expeditions to America recorded in the Icelandic sagas? Cod, fro...

How to pick a peach : the search for flavor from farm to table

Russ Parsons.

Cooking, Nonfiction

Critics greeted Russ Parsons' first book, How to Read a French Fry, with raves. The New York Times praised it for its "affable voice and intellectual clarity"; Julia Child lauded it for its "deep factual information." Now in How to Pick a Peach, Parsons takes on one of the hottest food topics today. Good cooking starts with the right ingredients, and nowhere is that more true than with produce. Should we refrigerate that peach? How do we cook tha...

High on the hog : a culinary journey from Africa to America

Jessica B. Harris.

Cooking, History, Nonfiction, Biography

Acclaimed cookbook author Harris has spent much of her life researching the food and foodways of the African Diaspora. "High on the Hog" is the culmination of years of her work and is one of the first histories of African-American cuisine.

Julie and Julia : 365 days, 524 recipes, 1 tiny apartment kitchen ...

Julie Powell.

Julie Powell needs something to break the monotony of her life. So, she invents a deranged assignment: She will take her mother's dog-eared copy of Julia Child's 1961 classic, "Mastering the Art of French Cooking," and cook all 524 recipes in the span of just one year.