These books cleverly combine two of my favorite genres: cookbook and memoir. Any (or all) of these books would make a terrific choice for any book-loving foodie.
After her father died, Molly Wizenburg didn’t know what to do with herself. So she went to Paris, and later, she started a blog. No spoilers here, so let’s just say I especially loved hearing about how the internet introduced the author to new, life-changing relationships. This memoir made me laugh, cry, check airfare to Paris, and curse my low carb diet. Completely and utterly charming, accompanied by tasty recipes. More info →
The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks
While shopping one night, Le Cordon Bleu grad Flinn bumps into a woman whose cart is filled with hyper-processed food. They strike up a conversation, and it turns out the woman simply can’t cook. Following this grocery store epiphany, Flinn collects 9 volunteers--all non-cooks--for weekly cooking lessons, and The Kitchen Counter Cooking School is born. Flinn’s belief in the power of home cooking is contagious, and her foundational (and fantastic) recipes might just change the way you cook. More info →
When Ruth Reichl takes the plum job of New York Times food critic, she’s determined to let ordinary diners know what the city’s great restaurants are really like. What's so hard about that? But she soon discovers that the Times food critic is no ordinary diner: her headshot adorns the wall of every kitchen in the city so the staff can spot her—and wow her. Not you. So Reichl goes undercover, enlisting the help of an old theater friend to become a sultry blond, a gregarious redhead, and a tweedy brunette, each with her own backstory. Her mission: to experience the city's great restaurants as just another diner. A fascinating read for any foodie, or student of human nature. More info →
Michael Ruhlman has written more than a dozen books on cooking and has worked with an impressive list of chefs (among them Thomas Keller, Michael Symon, Eric Ripert). Ruhlman knew since he was a kid that he wanted to write for a living, but he never intended to be a food writer. In this Kindle single (10,000 words/35 pages, and just $2), Ruhlman shares the improbable story of how he found his calling. Remember, he’s friends with Bourdain--this one’s briefly crude at two or three places. More info →
Imagine the best of the Food Network, with a lot more girl talk mixed in. Niequist's food writing will make your mouth water, but this book isn't just about the food. Her recipes are vehicles—to conversation, community, and all good things that happen when people gather around the table. Bread and Wine contains some great-looking recipes (Green Well salad, Michigan blueberry crisp, magical white bean soup) that will inspire you to get cooking. The short chapters make this perfect summer reading. Just clear your calendar for that dinner party you'll want to throw when you're finished with it. More info →