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Tender at the Bone (and sequels), by Ruth Reichl
Cooking fascinated and comforted Reichl through her childhood, when she used her prowess in the kitchen to make friends. Her keen senses and culinary instincts made her quite the gourmet, and she went on to become the food critic at the New York Times, and later the editor of Gourmet Magazine. Filled with mouthwatering descriptions and easy-to-follow recipes, you won't know whether to shelve these treats with the cookbooks or the memoirs.
Two Towns in Provence, by M.F.K. Fisher
This is a travelogue of Fisher's time in Aix-en-Provence and Marseille. The culinary lives of the two towns are richly narrated and guaranteed to make your mouth water.
The Botany of Desire, by Michael Pollan
Did you know that though you can only find five or six in most stores, there are over 7,500 cultivated varieties of apples? Or that humans are hard-wired to appreciate their sweetness? In this book, Pollan explores our relationships with some of the many plants that sustain and fascinate us.
Eat, Pray, Love, by Elizabeth Gilbert
Reading about the mouthwatering delights of Italy is cheaper than flying there, and far better for the environment. Live vicariously through Gilbert as she tastes the best pizza in the world, gorges on gelato, and shops for ingredients in the markets of Rome.
Animal, Vegetable, Miracle, by Barbara Kingsolver
In her fiction, Kingsolver's settings are so vivid that they are practically characters themselves. Her family homestead takes on a similar role in this collection of essays about raising a family on a farm in southern Appalachia. What they can't grow themselves, the Kingsolvers get from other local farmers, and their commitment to being locavores is inspiring.
Fried Butter, by Abe Opincar
Opincar's memoir alternates between vivid descriptions foods and the memories they evoke for the author. Considering that he's traveled everywhere from Kyoto and Jerusalem to Paris, Istanbul, and Tijuana, it's a far-ranging and flavorful romp.
Comments
I loved Kingsolver's book. I often think of the "sublime paradox" and of course, you can't look at a turkey (or a baster!) the same way ever again.
I loved Animal, Vegetable, Miracle, as well. She shows us the effort, skill, and love that go into growing and preparing food. In my book The Earth-Friendly Food Chain, I quoted her thoughts on each citizen's responsibility to take charge of improving our food world.
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