Salt, Fat, Acid, Heat
by Samin Nosrat
Whether you’ve never picked up a knife or you’re an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal.
Cook Korean!: A Comic Book with Recipes
by Robin Ha
Cook Korean! is the intersection of cookbook and graphic novel in one easy-to-use package dedicated to this increasingly popular Asian cuisine. Illustrator Robin Ha presents colorful, humorous comics that fully illustrate all the steps and ingredients necessary for all 64 recipes in a clear, concise presentation (with no more than 2 pages per recipe on average).
Fried Green Tomatoes at the Whistlestop Cafe
by Fannie Flagg
Mrs. Threadgoode’s tale of two high-spirited women of the 1930s, Idgie and Ruth, helps Evelyn, a 1980s woman in a sad slump of middle age, to begin to rejuvenate her own life.
Kitchen Confidential
by Anthony Bourdain
Almost two decades ago, the New Yorker published a now infamous article, “Don’t Eat before You Read This,” by then little-known chef Anthony Bourdain. Bourdain spared no one’s appetite as he revealed what happens behind the kitchen door. The article was a sensation, and the book it spawned, the now classic Kitchen Confidential, became an even bigger sensation, a megabestseller with over one million copies in print. Frankly confessional, addictively acerbic, and utterly unsparing, Bourdain pulls no punches in this memoir of his years in the restaurant business–this time with never-before-published material.
New England Pie: History Under a Crust
by Robert Cox
Pie has been a delectable centerpiece of Yankee tables since Europeans first landed on New Englands shores in the seventeenth century. With a satisfying variety of savory and sweet, author Robert Cox takes a bite out of the history of pie and pie-making in the region. From the crackling topmost crust to the bottom layer, explore the origin and evolution of popular ingredients like the Revolutionary roots of the Boston cream. One month at a time, celebrate the seasonal fixings that fill New Englanders’ favorite dessert from apple and cherry to pumpkin and squash.
The Edible Woman
by Margaret Atwood
Marian McAlpin is an “abnormally normal” young woman, according to her friends. A recent university graduate, she crafts consumer surveys for a market research firm, maintains an uneasy truce between her flighty roommate and their prudish landlady, and goes to parties with her solidly dependable boyfriend, Peter. But after Peter proposes marriage, things take a strange turn. Suddenly empathizing with the steak in a restaurant, Marian finds she is unable to eat meat. As the days go by, her feeling of solidarity extends to other categories of food, until there is almost nothing left that she can bring herself to consume. Those around her fail to notice Marian’s growing alienation–until it culminates in an act of resistance that is as startling as it is imaginative.
The Mistress of Spices
by Chitra Banerjee Divakaruni
A magic realism tale on Tilo, a woman from India who is given immortality by the gods as long as she remains chaste. In her old age Tilo ends up in California, running a spice shop and helping immigrants. One day enters Raven, a handsome American, and Tilo transforms herself into a beautiful woman for a night of love. Now she must pay the price.
Salt
by Mark Kurlansky
Salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions. Populated by colorful characters and filled with an unending series of fascinating details.
The Omnivore’s Dilemma
by Michael Pollen
Today, buffeted by one food fad after another, America is suffering from what can only be described as a national eating disorder. Will it be fast food tonight, or something organic? Or perhaps something we grew ourselves? The question of what to have for dinner has confronted us since man discovered fire. But as Michael Pollan explains in this revolutionary book, how we answer it now, at the dawn of the twenty-first century may determine our survival as a species.
Arsenic and Adobo
by Mia P. Manansala
When Lila Macapagal moves back home to recover from a horrible breakup, her life seems to be following all the typical rom-com tropes. She’s tasked with saving her Tita Rosie’s failing restaurant, and she has to deal with a group of matchmaking aunties who shower her with love and judgment. But when a notoriously nasty food critic (who happens to be her ex-boyfriend) drops dead moments after a confrontation with Lila, her life quickly swerves from a Nora Ephron romp to an Agatha Christie case.