I never gave much thought to the history and development of peanut butter. Thankfully, Jon Krampner investigated it in this book.
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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.
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.
The Blue Bottle Craft of Coffee's 230 pages are as artful as you'd expect: full of coffee, kettle, espresso-spout and cookie porn, and a lot of those cute little line drawings used on the Blue Bottle menus and merchandise. Full of delicious recipes from Caitlin Freeman's end of the spectrum (she's a former owner of San Francisco's Miette), it's also the only coffee book I've ever seen with a disclaimer about the perils of raw eggs.
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.
A recipe-filled memoir from the The Wednesday Chef, about her culinary travels around Europe and her passion for her Berlin home.
In today's food- and foodie-obsessed culture, cooking shows have taken on an amazing cultural importance. From Ina Garten to Guy Fieri, from old-school Ming Tsai to the newest competition show on the Cooking Channel, everyone has their favorite program and style of culinary entertainment. Kathleen Collins explores the history of food television in her new book, Watching What We Eat: The Evolution of Television Cooking Shows.
In Eat the City, Robin Shulman explores the agricultural history of New York, tells the tale of the city's transformation from farmland to the epitome of cities, and highlights many young foodies who are reclaiming the city's roots through bees, meat, and wine.
Yes, Chef is the pinnacle of chef memoirs; Samuelsson conveys his passion for food and details his long and driven journey to the top, while still recognizing and considering the broader impact of his work.
It's common knowledge that our food industry is dependent upon the cheap labor of scores of workers in all kinds of service jobs. Journalist Tracie McMillan went undercover as an employee at Wal-Mart, Applebee's, and in the California produce fields to tell the story of these workers first-hand.