Exploring Top Books of Shelfari

Winner of the Julia Child Book Award A James Beard Book Award Finalist When Jeffrey Steingarten was appointed food critic for Vogue , he systematically set out to overcome his distaste for such things as kimchi, lard, Greek cuisine, and blue food. He succeeded at all but the last: Steingarten is "fairly sure that God meant the color blue mainly for food that has gone bad." In this impassioned,... (more)

On Food and Cooking

by Harold McGee

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary,... (more)

Olives: The Life and Lore of a Noble Fruit

Olives: The Life and Lore of a Noble Fruit

by Mort Rosenblum

Winner of the James Beard Award Until one stops to notice, an olive is only a lowly lump at the bottom of a martini. But not only does a history of olives traverse climates and cultures, it also reveals fascinating differences in processing, production, and personalities. Aficionados of the noble little fruit expect miracles from it as a matter of course. In 1986, Mort Rosenblum bought a small farm in Provence... (more)

Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia

Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia

by Jeffrey Alford, Naomi Duguid

Luminous at dawn and dusk, the Mekong is a river road, a vibrant artery that defines a vast and fascinating region. Here, along the world's tenth largest river, which rises in Tibet and joins the sea in Vietnam, traditions mingle and exquisite food prevails. Award-winning authors Jeffrey Alford and Naomi Duguid followed the river south, as it flows through the mountain gorges of southern China, to Burma and into... (more)

Roadfood: Revised Edition

by Michael Stern, Jane Stern

The authors of the incomparable Encyclopedia of Bad Taste present an updated edition of the classic guide to America's best diners, small-town cafes, BBQ joints, and other eateries serving great, inexpensive regional foods.

Pot on the Fire: Further Confessions of a Renegade Cook

Pot on the Fire: Further Confessions of a Renegade Cook

by John Thorne

Pot on the Fire is the latest collection from "the most enticing, serendipitous voice on the culinary front since Elizabeth David and M.F.K. Fisher" (Connoisseur). From nineteenth-century famine-struck Ireland to the India of the British Raj, from the bachelor's kitchen to the Italian cucina, Thorne is an entertaining, erudite, and inventive guide to culinary adventuring and appreciation.

Seductions of Rice

by Jeffrey Alford, Naomi Duguid

From the James Beard Cookbook of the Year Award-winning authors of Flatbreads and Flavors and Hot Sour Salty Sweet comes the paperback edition of what Cookbook Digest calls "the perfect book on rice. It is a beautiful, comprehensive, and altogether fascinating overview of this ancient grain." With a depth of passion and experience and an ability to embrace and convey richness of place and taste, Jeffrey... (more)

Flatbreads & Flavors

by Jeffrey Alford, Naomi Duguid

"Two people caught in the grip of wanderlust," as Alford and Duguid describe themselves, this American- Canadian pair has traveled for nearly two decades, singly and together, throughout Asia, Europe, the Mediterranean, North Africa, and North America. As they have pursued their passions for travel photography and culinary research, they have found around the world a shared and nourishing element of culture and... (more)

A Cook's Tour

by Anthony Bourdain

The only thing "gonzo gastronome" and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, "What would be the perfect meal?," Tony sets out on a quest for his culinary holy grail, and in the process turns the notion of "perfection" inside out. From California to Cambodia, A Cooks' Tour chronicles the unpredictable adventures of America's boldest and... (more)

Tender at the Bone: Growing Up at the Table

Tender at the Bone: Growing Up at the Table

by Ruth Reichl

At an early age, Ruth Reichl discovered that "food could be a way of making sense of the world. . . . If you watched people as they ate, you could find out who they were." Her deliciously crafted memoir, Tender at the Bone, is the story of a life determined, enhanced, and defined in equal measure by a passion for food, unforgettable people, and the love of tales well told. Beginning with Reichl's mother, the... (more)

Garlic and Sapphires: The Secret Life of a Critic in Disguise

Garlic and Sapphires: The Secret Life of a Critic in Disguise

by Ruth Reichl

Ruth Reichl, world-renowned food critic and editor in chief of Gourmet magazine, knows a thing or two about food. She also knows that as the most important food critic in the country, you need to be anonymous when reviewing some of the most high-profile establishments in the biggest restaurant town in the world—a charge she took very seriously, taking on the guise of a series of eccentric personalities. In... (more)

The Unprejudiced Palate: Classic Thoughts on Food and the Good Life (Modern Library Food)

The Unprejudiced Palate: Classic Thoughts on Food and the Good Life (Modern Library Food)

by Angelo M. Pellegrini

First issued in 1948, when soulless minute steaks and quick casseroles were becoming the norm, The Unprejudiced Palate inspired a seismic culinary shift in how America eats. Written by a food-loving immigrant from Tuscany, this memoir-cum-cookbook articulates the Italian American vision of the good life: a backyard garden, a well-cooked meal shared with family and friends, and a passion for ingredients and... (more)

The Art of Eating

by M. F. K. Fisher, Mary Frances Kennedy Fisher

The 50th anniversary keepsake edition of M. F. K. Fisher’s food writing classic This beautifully produced commemorative edition of M. F. K. Fisher’s The Art of Eating celebrates the 50th anniversary of its original publication. Fisher’s writing has delighted and inspired generations of lovers of good food and exquisite writing, and this outstanding compilation of her best work is as exciting and engaging today as... (more)

Bert Greene's Kitchen bouquets: A cookbook of favored aromas and flavorsBert Greene

Bert Greene's Kitchen bouquets: A cookbook of favored aromas and flavors

by Bert Greene

The food-lover's garden

by Angelo M. Pellegrini

"Without a kitchen garden . . . it is not possible to produce decent and savory food for the dinner table," claims Angelo Pellegrini in The Food Lover's Garden, in which he offers sage counsel on growing a variety of herbs and vegetables, and delectable recipes by which to enjoy the fruits of your labor. Pellegrini instructs the reader about the marriage of gardening and food, and the importance of la dolce vita -... (more)

Stalking The Wild Asparagus

by Euell Gibbons

Euell Gibbons was one of the few people in this country to devote a considerable part of his life to the adventure of “living off the land.” He sought out wild plants all over North America and made them into delicious dishes. His book includes recipes for vegetable and casserole dishes, breads, cakes, muffins and twenty different pies. He also shows how to make numerous jellies, jams, teas, and wines, and how to... (more)

A Taste of America

by Jane Stern

The Sterns ( Road Food, Good Food, etc.) have collected "the cream of the crop" from their syndicated weekly column: recipes and reminiscences from their travels around the country over the past 15 years. These are "down-home," all-American, regional dishes, each accompanied by a vivid description of the cafe, diner, hash house, or truck stop that produced it. The Sterns have a vast audience; for most collections.... (more)

A treasury of great recipes; famous specialties of the world's foremost restaurants adapted for the American kitchen

A treasury of great recipes; famous specialties of the world's foremost restaurants adapted for the American kitchen

by Mary Grant Price, Vincent Price

ONLY KNOW THE COPYRIGHT DATE 1965 AND IT STATES FIFTH PRINTING/488 TOTAL PAGES/72 PAGES OF COLOR PHOTOGRAPHS/GOLD -EMBOSSED LEATHERETTE COVER/GLARE-PROOF ANTIQUE PAPER/ SECTIONS ON-FREEZER,BLENDER RECIPES/HERB AND SPICE CHARTS/TABLE OF WEIGHTS AND MEASURES/COOKING TEMPERATURE TABLES

Cheese Primer

by Steven Jenkins

After years of importing cheeses, exploring cheese-producing areas of the world, and setting up cheese counters at gourmet food shops, Steven Jenkins, our foremost cheese authority, decided to write it all down. CHEESE PRIMER tells you every thing you need to know about the hundreds of cheeses that have become available in this country. Region-by-region, Jenkins covers all the major cheeses from France, Italy,... (more)

With Bold Knife and Fork

by M. F. K. Fisher

The return of a classic--long-lived and treasured by all who love the good, considered life. Boldly confessing her prejudices and her passions, M. F. K. Fisher has written a mouth-watering, soul-satisfying book composed of seventeen chapters with over 140 recipes. Whether recalling forbidden fruits from her childhood (like mashed potatoes with catsup), her mother's legendary mustard pickles, or a Caribbean... (more)

Shelfari Book Activity

Tags: food essays

by Jeffrey Steingarten

by Harold McGee

by Mort Rosenblum

by Jeffrey Alford, Naomi Duguid

by Michael Stern, Jane Stern

by John Thorne

by Jeffrey Alford, Naomi Duguid

by Jeffrey Alford, Naomi Duguid

by Anthony Bourdain

by Ruth Reichl

by Ruth Reichl

by Angelo M. Pellegrini

by M. F. K. Fisher, Mary Frances Kennedy Fisher

by Bert Greene

by Angelo M. Pellegrini

by Euell Gibbons

by Jane Stern

by Mary Grant Price, Vincent Price

by Steven Jenkins

by M. F. K. Fisher