COOKING
Best American Food Writing 2018

Best American Food Writing 2018

Author:
Genre: COOKING

I've adored Reichl's food writing in the past, and she knows what she's doing when it comes to selecting the best food writing. She edited <em>Gourmet</em> magazine after all. Here she selects the best pieces of food writing from last year, which really encompasses so much more than food—from science to snacking to chef culture to politics.

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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

Author:
Genre: COOKING

From the publisher: "Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Destined to be a classic, it just might be the last cookbook you'll ever need."

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