Foodie Books

August 8th, 2009

Tender at the Bone, Ruth Reichl (An intimate look at the editor of Gourmet magazine’s life and her discovery of food)

The Sharper Your Knife, The Less You Cry, Kathleen Flinn (The story of a woman who forsakes all to follow her dream shares her experiences at Le Cordon Bleu Cooking School in Paris)

Service Included, Phoebe Damrosch (A behind the scenes look from a woman’s service experience at Thomas Keller’s “Per Se” Restaurant in NY)

The Tenth Muse-My Life in Food, Judith Jones (an auto-biographical memoir  from the editor of Julia Child’s “Mastering the Art of French Cooking)

Kitchen Confidential, Anthony Bourdain (A scandalously transparent inside look at the restaurant business)

Animal, Vegetable, Miracle-A Year of Food Life, Barbara Kingsolver (the author’s journey from Tucson to living completely off of her family’s farm for one year)

Wrestling With Gravy, Jonathon Reynolds (a memoir from the NY Times food columnist)

The Nasty Bits, Anthony Bourdain (More adventures!)

Heat, Bill Buford (A New York writer turns chef at an acclaimed Italian restaurant)

Julie and Julia, Julie Powell (now a movie, the story of one woman’s attempt to cook her way through Mastering the Art of French Cooking in a year)

The Last Chinese Chef, Nicole Mones (A novel of a woman’s discovery of chinese culinary arts and love)

The United States of Arugula, David Kamp (On my pile of books to read, a story of the American Food Revolution)

The Seventh Daughter, Cecilia Chang ( A beautiful poetic and historical look of one woman’s life journey from Beijing to her successful career in San Francisco)

The School of Essential Ingredients, Erica Bauermeister (a novel on relationships who share the love for food)

Endless Feasts, Sixty Years of Writing from Gourmet (a rich historical look at the best of writers and their articles from Gourmet magazine)

The Battle for Wine and Love, How I Saved the World from Parkerization, Alice Feiring (a knowledgeable and passionate memoir as the writer takes a journey through the history of wine making from Europe to California, and beyond)

True Tuscan, Cesare Casella (Written by the Italian Michelin star winning chef and restaurateur, a collection of time honored recipes devoted to the spirit of Tuscany)

The Language of Baklava, Diana Abu-Jaber (A passionate memoir with recipes based on Diana’s struggle through her upbringing in a mixed cultural home)

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