|Unlock Forum posting with Annual Membership.|
I was having a pm conversation with another member, and thought I'd start the same idea here. I love foodie books. Got any others?
Here is my list of ones I have read and liked -
Gordon Ramsay's Roasting in Hell's Kitchen is a really raw look at his life, very informative to understand how driven he is.
Garlic and Sapphires written by NY food critic Ruth Reichl. A Year in Provence, funny and interesting about French culture by food writer Peter Mayle
The Sharper Your Knife The Less You Cry by Kathleen Finn about going to Le Cordon Bleu in Paris.
Spiced by Dalia Jurgensen, it is a fascinating look at the restaurant business by a newly minted pastry chef.
I also enjoy the books Best Food Writing annuals with reprints of newspaper and magazine columns.
In my TBR pile or on my wish list
Heat by Bill Buford, The Making of a Chef by Michael Ruhlman
Comfort Me with Apples by Ruth Reichl.
Didn't like - Kitchen Confidential by Anthony Bourdain
Hands down my most fave foodie book ever was Heat by Bill Buford.
But I have to give credit to Kitchen Confidential - it was a book I just happened to grab at a charity booksale because I remembered seeing a blurb about it in Gourmet magazine. After I read that book I began actively searching out authors writing "culinary memoirs" and it started me on a journey that's changed my life.
My second most fave would be Tender at the Bone by Ruth Reichl - I just loved, loved that book.
And I've got to mention The Making of a Chef by Michael Ruhlman - awesome.
On my wish list that I'm looking forward to reading the most: Blood, Bones and Butter by Gabrielle Hamilton and Life, on the line by Grant Achatz
Currently reading: Dirty Dishes - Pino Luongo (so far, it's pretty good)
I also enjoyed The Sharper Your Knife the Less You Cry and Kitchen Confidential. Some of my favorites though are;
The Supper of the Lamb by Robert Farrar Capon
Home Cooking by Laurie Colwin
Sacramental Magic in a Small Town Cafe by Br. Peter Reinhart
I have been trying to collect and read all the books that are in the Modern Food Library Series. Ruth Reichl is the editor of the series.
Food books I have read:
Spilling the Beans by Clarissa Dickson Wright (was supposed to be about food I thought but more about her life)
The Devil In the Kitchen by Marco Pierre White
Tender at the Bone, Comfort Me with Apples and Garlic and Saphires ...all by Ruth Reichl ( I love her)
The Omnivore's Dilemma by Michael Pollan
Amarcora: Marcella Remembers by Marcella Hazan
Made from Scratch by Sandra Lee (eh)
Alice Waters and Chez Panisse by Thomas McNamee
The Apprentice: My Life in the Kitchen By Jacques Pepin (heavenly)
Chicken Every Sunday by Rosemary Taylor (true story and wonderful)
Typhoid Mary by Anthony Bourdain
The Sharper Your Knife the less You Cry by Kathleen Flinn
Waiter Rant by Steve Dublanica
Heat by Bill Buford
Kitchen Confidential by Anthony Bourdain