Reads

Please enjoy some of my favorite food reads:

Alice Waters and Chez Panisse, by Thomas McNamee

Comfort Me With Apples: More Adventures at the Table, by Ruth Reichl

Cooked: From the Streets to the Stove, from Cocaine to Foie Gras, by Jeff Henderson

Garlic and Sapphires: The Secret Life of a Critic in Disguise, by Ruth Reichl

Heat: An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany, by Bill Buford

Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen, by Julie Powell

Kitchen Confidential: Adventures in the Culinary Underbelly, by Anthony Bourdain

My Last Supper: 50 Great Chefs and Their Final Meals / Portraits, Interviews, and Recipes, by Melanie Dunea

My Life in France, by Julia Child and Alex Prud’homme

The Man Who Ate Everything, by Jeffrey Steingarten

No Reservations: Around the World on an Empty Stomach, by Anthony Bourdain

The Omnivore’s Dilemma, by Michael Pollan

Sweet and Low: A Family Story, by Rich Cohen

The Sweet Life in Paris: Delicious Adventures in the World’s Most Glorious- and Perplexing- City, by David Lebovitz

Tender at the Bone: Growing Up at the Table, by Ruth Reichl

The Weekend Baker, by Abigail Johnson Dodge

And some of my favorite cookbooks:

Arabesque: A Taste of Morocco, Turkey, and Lebanon, by Claudia Roden

Aromas of Aleppo: The Legendary Cuisine of Syrian Jews, by Poopa Dweck

Artichoke to Za’atar: Modern Middle Eastern Food, by Greg Malouf

The Book of New Israeli Food: A Culinary Journey, by Jana Gur

Chicken Breast Cookbook  [Hakol Mechaze Of/ הכל מחזה עוף], by Benny Saida

The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes, by Paula Wolfert

Cooking from the Heart of Spain: Food of La Mancha, by Janet Mendel

The Dean and DeLuca Cookbook, by David Rosengarten and Joel Dean

The Fat Duck Cookbook, by Heston Blumenthal

The Instant Cook, by Donna Hay

Jamie’s Italy, by Jamie Oliver

Just Soups [Rak Marak/ רק מרק] by Benny Saida

La Bonne Cuisine de Madame E. Saint-Ange: The Original Companion for French Home Cooking, by Madame Evelyn Saint-Ange

The Main Course [Hamana Haikarit/ המנה העיקרית] by Benny Saida

Mexican Cuisine [Bishul Mexicani/בישול מקסיקני] by Abigail Myzlik

The New Cook, by Donna Hay

New Food Fast, by Donna Hay

The New York Times Dessert Cookbook, by Florence Fabricant

The New York Times Jewish Cookbook: More than 825 Traditional & Contemporary Recipes from Around the World, by Linda Amster

One Big Salad [Salat Echad Gadol/סלט אחד גדול] by Benny Saida

2nd Avenue Deli Cookbook: Recipes and Memories from Abe Lebewohl’s Legendary Kitchen, by Sharon Lebewohl

Share and Enjoy:
  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • TwitThis
  • StumbleUpon
  • Technorati