Reading about food is one of the simple pleasures many foodies enjoy. A lot has been written about food in all its glorious forms by chefs and culinary adventurers whose memoirs and tales will make you fall even more in love with food. From a cook’s global gastronomical adventures to the more intimate story of one person’s relationship with food, here are some of the best books that should be on your reading list.
A Cook’s Tour: Global Adventure in Extreme Cuisines by Anthony Bourdain
American chef, writer, TV show host, and jiu-jitsu practitioner Anthony Bourdain takes readers on a culinary tour across the globe. From the Moroccan desert to a far-flung fishing village in Vietam and many places in between, Anthony Bourdain shares compelling tales of his food explorations. Fun, entertaining, and so vividly written, this book will make you want to drop everything and set off on your own culinary adventures.
An Everlasting Meal: Cooking with Economy and Grace by Tamar Adler
Sometimes, the simplest dishes make for the most delicious and heartwarming meals. In this book, Tamar Adler explores the art of preparing or making great food. It also serves as an excellent reminder that great-tasting food does not have to be fancy.
Cooked: A Natural History of Transformation by Michael Pollan
Cooked delves into the art of cooking and how it transforms food. It highlights the use of natural elements such as fire, air, earth, and water in the cooking process.
Garlic and Sapphires: The Secret Life of a Critic in Disguise by Ruth Reichl
Garlic and Sapphires provides an interesting glimpse into the life of a world-renowned food critic. Read for the sheer pleasure of devouring tales of scrumptious meals and beautiful prose.
Heat by Bill Buford
Bill Buford is an American writer and journalist who was suddenly inspired to learn how to cook. Heat is about his experiences and travails learning the craft at the kitchen in Babbo, a high-end Italian restaurant owned by chef Mario Batali.
It Was Me All Along by Andie Mitchell
People and food have a special relationship, which is unique to every individual. For some it may be a delicious and sublime part of daily life. For others it could mean a continuous and stressful source of weight-related problems. In this book, Andie Mitchell shares her longtime and tumultuous struggle with food and how she eventually developed a positive relationship with food.