Buzz
As a fan of food lists and facts, I often compile them for enthusiasts. My passion for books inspired me to merge these two interests, creating a list of exceptional reads for those who enjoy food. I've intentionally excluded cookbooks as they belong to a different category. These selections offer something for everyone, not just food aficionados.
10. Blood, Bones, and Butter
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This New York Times bestselling memoir, authored by Gabrielle Hamilton, the owner of the renowned 'Prune' restaurant in New York, takes readers on a journey from her childhood through extraordinary food experiences. A glimpse into the book on Amazon reveals her remarkable story: '[Gabrielle] moved to New York City at 16, surviving on spare change and ketchup packets from McDonald’s; worked grueling 20-hour shifts at a joyless catering company; explored Europe often with an empty stomach; and cooked for allergy-prone children at a summer camp.' Hamilton’s storytelling skills, along with her sharp wit, make for a highly engaging read that comes highly recommended.
9. Why We Get Fat
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Gary Taubes is a prominent advocate for the low-carbohydrate diet, but this book is noteworthy not only for its dietary recommendations but also for its thorough research. Taubes compiles a vast array of diet and food studies, challenging the modern food pyramid and showing that it is based on flawed research intentionally disregarding opposing views. He explains how modern dietary guidelines have contributed to heart disease and obesity, and presents in simple terms how food is converted into fat, how insulin governs hunger, and how fat is distributed in our bodies. This book is a condensed version of his more extensive work, 'Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health.' It doesn’t provide a diet plan, but it includes an appendix listing foods to avoid, such as bread and sugar – the very foods the government promotes as dietary staples. Taubes’ talk at Google on this topic is equally enlightening.
8. Cooking For Kings
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Marie-Antoine Carême is considered the father of modern French cuisine. Revered as 'The King of Chefs, and the Chef of Kings,' Carême worked for some of the most prestigious families, including the Rothschilds, and served notable figures such as Napoleon, King George IV of England, and Tsar Alexander I of Russia. His specialty was creating pièces montées – elaborate, towering food displays. This book offers a fascinating glimpse into his life and the evolution of modern culinary arts, featuring beautiful illustrations of his stunning creations. A must-have for food lovers and history enthusiasts alike.
7. Food: The History of Taste
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This captivating book is filled with exquisite illustrations, functioning as an encyclopedia of the history of food. It spans the evolution of human tastes and eating habits from the era of cavemen to the present day. Thorough and yet accessible, this book covers food practices in prehistory, Ancient Greece and Rome, Imperial China, Medieval Islamic cuisine, and much more. Anyone passionate about history or food should own this book – it is the most comprehensive work on the complete history of what we consume.
6. The Man Who Ate Everything
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The Man Who Ate Everything is a collection of food essays by Vogue’s food writer Jeffrey Steingarten. His witty and engaging writing style makes every story a delightful read. It's no surprise that Steingarten earned his prestigious position at Vogue. His essays, such as ‘Salad: The Silent Killer,’ reflect his humorous perspective on food, sharing his global culinary adventures in search of the best dishes. In one memorable tale, he even deep fries potatoes in horse fat in his quest for the perfect French fry. This book is one of the most enjoyable food reads, which led me to purchase his second book as I couldn’t get enough of his style.
5. It Must've Been Something I Ate
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This book is a continuation of the previous work, 'The Man Who Ate Everything,' filled with more of Jeffrey Steingarten's humor and culinary adventures. One of the funniest anecdotes involves his attempt at making the legendary and peculiar Cajun dish known as a turducken: a turkey stuffed with a duck, which is then stuffed with a chicken. Steingarten also tackles debunking common myths, such as the Chinese Restaurant Syndrome and lactose intolerance, while trying to perfect pizza dough in his home kitchen. The engaging writing and variety of topics make this book an enjoyable, informative read perfect for bedtime.
4. The Art of Eating
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M.F.K. Fisher, the author of more than 27 books on food and cooking (including her translation of Brillat-Savarin's 'Physiology of Taste'), seamlessly blends food literature, memoir, and travel. The central theme in all of her works is that eating is an art form—and in this particular book, she shares how it's done. This book, selected for this list because of its essay format, offers culinary advice to World War II housewives struggling with food shortages, paints vivid portraits of her family and friends, and expresses her deep passion for food and cooking. The Art of Eating is an essential read for any cook, whether home cook or professional. It won the prestigious James Beard Cookbook Award.
3. The Physiology of Taste
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Written by Jean Anthelme Brillat-Savarin, this book stands as one of the most iconic texts on the subject of food. Initially published in France in 1825, it has remained in print ever since. Brillat-Savarin delves into topics like the development of restaurants, the relationship between food and diet, and intriguingly, his recommendation for a low-carb or carb-free diet for those struggling with obesity (see item 9). He even outlines a fattening diet for women wishing to gain weight fashionably (a notion not as popular in modern times). This diet emphasizes large quantities of sweet foods, bread, pasta, and flour. Interestingly, it took over two centuries for Dr. Atkins to resurrect similar dietary principles under his own name. This book is a compilation of essays Brillat-Savarin wrote during his final years as a judge in Paris, filled with sharp wit, historical observations, and social commentary, making it a truly engaging read.
2. Modernist Cooking
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This book, while it does feature recipes, transcends the concept of a cookbook. Modernist Cuisine, published in 6 volumes, examines every facet of cooking with a deep scientific approach. It explains where BBQ meat flavor originates (from the fat that drips into the coals, evaporating to create a steam-baste), the ideal temperatures for cooking various ingredients (from meats to vegetables), and much more. This is the definitive food book, filled with stunning food photography that makes it a visual feast. Though it comes with a hefty price tag, it’s an investment that pays off. The authors have carefully crafted recipes from the world's top restaurants, adapting them based on scientific principles and extensive taste testing. They provide precise measurements in grams (including for liquids) so you can replicate their results exactly. A standout feature is the 6th volume, a kitchen manual with recipes from the previous volumes, printed on plastic pages to resist spills. This book brings innovation in every section. Watch the accompanying video to understand the thought process behind it and learn to create the ultimate hamburger using sodium hexaphosphate, liquid nitrogen, and other unique ingredients. You can also view some of the book’s captivating photography here.
1. On Food and Cooking
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If you enjoy debunking myths and savoring delicious food, this book is a must-read. Harold McGee stands as the leading expert on cooking dos and don'ts. Mario Batali praised the book, stating, “McGee’s boundless knowledge and wisdom have had a profound impact on the field of gastronomy. This book covers topics I didn’t even know existed, providing a thorough and definitive guide.” It explores the history and science behind milk, dairy, eggs, meat, edible plants, alcohol, sugars, and much more. It is an essential encyclopedia on everything food-related. McGee’s other work, “Keys to Good Cooking,” is also highly recommended, offering the best methods for techniques like poaching or frying eggs, and much more. Every page is a revelation.
