Serious Eats - seriouseats.com

I caught the last 30 seconds of the one on Paula Deen and it was funny. A lady asked her son what her favorite dessert was and he said, "Butter.... fried butter with sour cream." It was funny and good to see that even he has a sense of humor about her ridiculous meals.

I'm going to make these this morning - but first, I think I'll try to find the Pierre Herme original, in the hopes that he will list weights for the ingredients. Measuring cocoa is such a mess, it's easier to just sprinkle in the correct weight on a scale. I know not everyone has a scale, but for those of us who do and are addicted to the ease and accuracy of the method, it would be wonderful to have both volume and weight recipes!

are they going to sue me next because i have nipples?

They should go after Target next! :)

Good thing Target doesn't sell cupcakes, though I think its Chockylit chocolates have that dot and circle thing all over the place.

The United States of Arugula...could not put that down. The Man who ate Everything, anything by M.F.K Fisher.

Here's one I forgot about: Chicken Soup with Rice - Maurice Sendak (author of "where the wild things are") short and sweet and tells you all the reason Chicken Soup with rice is wonderful stuff!

Spice: a history of temptation By Tom Standage (histroy of the spice trade) link below:
http://www.theepicentre.com/Spices/spicehistorybooks.html

Also thanks to lo80270 for the salt history book iremember enjoying that as well.

Australian writer Terry Durack's "Hunger", and a second for "The Perfectionist" by Rudolph Chelminski, and also the novel " A Debt to Pleasure" by John Lancaster

here's another that i absolutely adored: miriam's kitchen by elizabeth ehrlich. one of my favorite books of all time.

I can't believe no one's mentioned Mark Kurlansky. He is fantastic! I was a history major in college, and his books are about how different foods shaped history. My favorite three of his are:

Cod: A Biography of the Fish That Changed the World
The Basque History of the World
Salt: A World History

They are excellent.

You'll find "more than the average cookbook" in term of cultural information in anything by Clifford Wright or Paula Wolfert. Also there's Stalking the Wild Asparagus by the great Euell Gibbons; North Atlantic Seafood by Alan Davidson; another cookbook with "more than" is Elizabeth Andoh's Washoku (there is another book due out by her soon which promises "more than" also). Molly O'Neill's Mostly True is also a very good read.

The World is a Kitchen is a really fun collection of essays about food, cooking and world cultures.

As someone who loves reading non-cookbook food books, I really enjoyed it.