From an inspired tale of winemaking and personal growth to an incisive take on the meat industry, here are four food books that we've been reading.
'Serious Reads' on Serious Eats
New titles from two heavy hitters (Pollan and Bittman), plus a rowdy kitchen memoir and a controversial feminist work—these are just some of the books on shelf this month.
From illustrations of penguins making cocktails to a history of kosher certification, here are four new books that have caught our eye recently.
From food policy to food poetry, here are five new books that have caught our eye.
A text for cheese lovers, a collection of Southern stories, a memoir from France and more food books we're reading right now.
I never gave much thought to the history and development of peanut butter. Thankfully, Jon Krampner investigated it in this book.
Best Food Writing 2012 lives up to its claim—the work included in this anthology is some of the best food writing I've read this year. The book succeeds in demonstrating the depth and creativity that food writers can accomplish. A must-read for aspiring food writers, obsessive readers, or those just looking for a fast, enjoyable read this holiday season.
Nicholas Landers, the restaurant critic for the Financial Times, pays homage to the men and women behind the scenes of some of the world's great restaurants in his book The Art of the Restaurateur.
I read a lot of books for this job—about 52 a year, in fact. In all this page turning, there are many books that are just not memorable. But luckily, there tend to be many more that are. Here are my picks for the best non-cookbook food books of 2012. Now you know just what to buy for your pickiest literary friends this holiday season.
A prolific writer on food history and culture, Massimo Montanari has lots to say about why we eat the ways we do. His book Let the Meatballs Rest, and Other Stories About Food and Culture is a compilation of 100 short pieces. The works explore the origins of specific ingredients and ways of cooking, and how culturally-specific diets have shaped human society for centuries.
In Consider the Fork, Bee Wilson, a prolific food writer, looks at the development of cooking techniques and implements around the world. She traces these devices through centuries of recorded history and up to the modern day.
Jackson Landers, hunter and author of popular blog The Locavore Hunter, decided to address the issue of invasive animals as best he knew how: by hunting them.
How do chefs—many of whom have to eat way more than a normal person should—stay trim and fit? As Smart Chefs Stay Slim: Lessons in Eating and Living from America's Best Chefs puts it, the answer isn't that radical, and it's not unhealthy either.
From Edgar Allen Poe to Truman Capote, Jack Kerouac to William Faulkner, there seem to be few famous writers who weren't known for, at some point in their lives, overindulging in drink. Ernest Hemingway was one such figure, and you can read about his story in To Have and Have Another: A Hemingway Cocktail Comparison.
For Jenna Weber, food has always been a comfort. She pens the blog Eat Live Run, which provides recipes, stories about Weber's life, and now plenty of advertising for her memoir, White Jacket Required: A Culinary Coming-of-Age Story.
Home cooks—and professional cooks, for that matter—are often divided into two camps: those who use recipes and those who don't. Daniel Duane became acutely aware of this divide during his adventure cooking his way through several of Alice Waters' cookbooks, an experience he details in How to Cook Like a Man: A Memoir of Cookbook Obsession.
When Beth Howard's husband unexpectedly died, her grief found solace in an unexpected source: pie.
Donia Bijan was just fifteen when, during a vacation to Spain, her family realized that they could not return to their home country of Iran. She explores how food played an important role in helping her piece together questions of identity, culture, and family, and also to cope with her mother's death, in her memoir Maman's Homesick Pie: A Persian Heart in an American Kitchen.
In Birdseye: The Adventures of a Curious Man, Kurlansky takes us through the life of Clarence "Bob" Birdseye, an inventor who revolutionized the food industry by developing and marketing frozen foods.
Some people never grow out of their picky eater phase. Stephanie V. W. Lucianovic shares her story of a lifetime of picky eating, and how she overcame her fears to become a food writer, in Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate.