COOKING FROM A PROFESSIONAL POINT OF VIEW
Alinea
by Grant Achatz
(Achatz LLC/Ten Speed Press)
The Big Fat Duck Cookbook
by Heston Blumenthal
(Bloomsbury USA)
Under Pressure: Cooking Sous Vide
by Thomas Keller
(Artisan)
My vote for this category is Alinea. It's awesome.
GENERAL COOKING
How to Cook Everything (Completely Revised Tenth Anniversary Edition)
by Mark Bittman
(John Wiley & Sons, Inc.)
Martha Stewart’s Cooking School: Lessons and Recipes for the Home Cook
by Martha Stewart with Sarah Carey
(Clarkson Potter)
The Bon Appétit Fast Easy Fresh Cookbook
by Barbara Fairchild
(John Wiley & Sons, Inc.)
Mark Bittman gets my vote. Please - Martha Stewart?
WRITING AND LITERATURE
In Defense of Food
by Michael Pollan
(The Penguin Press)
Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China
by Fuchsia Dunlop
(W.W. Norton & Company, Inc.)
Raising Steaks: The Life and Times of American Beef
by Betty Fussell
(Houghton Mifflin Harcourt)
I want Michael Pollan to win this one, but Fuchsia Dunlop seems more fun.
4 comments:
Her name alone is fun! I love food writing -- I spent most of the time I was supposed to be studying for the bar exam lolling around reading MFK Fisher. xo
But how do you pronounce her name?
Food writing is just a new category of books that I have only just discovered - and what fun. Did you ever finish all her books?
I'm not a fan of Martha Stewart, either. Her recipes are always unnecessarily complicated. Love food writing, though! Have you ever read Laurie Colwin on food, or MFK Fisher?
GentleReader -Haven't read any Laurie Colwin. But I did try MFK Fisher some time back and I never looked at an oyster the same way anymore. :)
Post a Comment