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40 books
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29 voters
Food Writing Books
Showing 1-50 of 4,100
Kitchen Confidential: Adventures in the Culinary Underbelly (Paperback)
by (shelved 170 times as food-writing)
avg rating 4.19 — 376,071 ratings — published 2000
Garlic and Sapphires: The Secret Life of a Critic in Disguise (Paperback)
by (shelved 130 times as food-writing)
avg rating 3.94 — 48,207 ratings — published 2005
Tender at the Bone: Growing Up at the Table (Paperback)
by (shelved 121 times as food-writing)
avg rating 4.08 — 39,213 ratings — published 1998
Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef (Hardcover)
by (shelved 111 times as food-writing)
avg rating 3.77 — 37,476 ratings — published 2001
The Omnivore's Dilemma: A Natural History of Four Meals (Hardcover)
by (shelved 110 times as food-writing)
avg rating 4.19 — 210,247 ratings — published 2006
My Life in France (Hardcover)
by (shelved 94 times as food-writing)
avg rating 4.16 — 93,145 ratings — published 2006
Comfort Me with Apples: More Adventures at the Table (Paperback)
by (shelved 94 times as food-writing)
avg rating 4.05 — 22,320 ratings — published 2001
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen (Hardcover)
by (shelved 80 times as food-writing)
avg rating 3.71 — 160,735 ratings — published 2005
Home Cooking: A Writer in the Kitchen (Paperback)
by (shelved 79 times as food-writing)
avg rating 4.09 — 8,872 ratings — published 1988
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Hardcover)
by (shelved 78 times as food-writing)
avg rating 3.90 — 25,256 ratings — published 2006
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook (Kindle Edition)
by (shelved 76 times as food-writing)
avg rating 3.86 — 48,270 ratings — published 2010
A Cook's Tour: Global Adventures in Extreme Cuisines (Hardcover)
by (shelved 76 times as food-writing)
avg rating 4.11 — 31,070 ratings — published 2001
In Defense of Food: An Eater's Manifesto (Hardcover)
by (shelved 72 times as food-writing)
avg rating 4.07 — 119,423 ratings — published 2008
Animal, Vegetable, Miracle: A Year of Food Life (Kindle Edition)
by (shelved 70 times as food-writing)
avg rating 4.05 — 113,085 ratings — published 2007
The Man Who Ate Everything (Paperback)
by (shelved 67 times as food-writing)
avg rating 3.88 — 9,194 ratings — published 1997
Save Me the Plums: My Gourmet Memoir (Hardcover)
by (shelved 65 times as food-writing)
avg rating 4.10 — 33,893 ratings — published 2019
A Homemade Life: Stories and Recipes from My Kitchen Table (Hardcover)
by (shelved 65 times as food-writing)
avg rating 3.94 — 16,716 ratings — published 2009
The Art of Eating (Paperback)
by (shelved 64 times as food-writing)
avg rating 4.32 — 6,162 ratings — published 1954
Taste: My Life Through Food (Hardcover)
by (shelved 57 times as food-writing)
avg rating 4.19 — 96,094 ratings — published 2021
Salt: A World History (Paperback)
by (shelved 52 times as food-writing)
avg rating 3.75 — 76,580 ratings — published 2002
The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones (Hardcover)
by (shelved 50 times as food-writing)
avg rating 3.89 — 14,567 ratings — published 2005
An Everlasting Meal: Cooking with Economy and Grace (Hardcover)
by (shelved 49 times as food-writing)
avg rating 4.20 — 7,732 ratings — published 2011
Food Rules: An Eater's Manual (Paperback)
by (shelved 49 times as food-writing)
avg rating 3.99 — 48,739 ratings — published 2008
The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City (Hardcover)
by (shelved 47 times as food-writing)
avg rating 3.84 — 15,690 ratings — published 2009
The Gastronomical Me (Paperback)
by (shelved 44 times as food-writing)
avg rating 4.17 — 4,246 ratings — published 1943
The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears at the World's Most Famous Cooking School (Hardcover)
by (shelved 43 times as food-writing)
avg rating 3.70 — 10,632 ratings — published 2007
Cooked: A Natural History of Transformation (Hardcover)
by (shelved 42 times as food-writing)
avg rating 4.08 — 25,924 ratings — published 2013
The Apprentice: My Life in the Kitchen (Paperback)
by (shelved 41 times as food-writing)
avg rating 4.19 — 10,777 ratings — published 2003
Fast Food Nation: The Dark Side of the All-American Meal (Paperback)
by (shelved 40 times as food-writing)
avg rating 3.75 — 206,496 ratings — published 2001
Yes, Chef (Hardcover)
by (shelved 38 times as food-writing)
avg rating 3.86 — 18,688 ratings — published 2012
How to Cook a Wolf (Paperback)
by (shelved 38 times as food-writing)
avg rating 4.15 — 3,045 ratings — published 1942
Consider the Fork: A History of How We Cook and Eat (Hardcover)
by (shelved 37 times as food-writing)
avg rating 3.86 — 10,304 ratings — published 2012
The Making of a Chef: Mastering Heat at the Culinary Institute (Paperback)
by (shelved 37 times as food-writing)
avg rating 4.10 — 8,160 ratings — published 1997
The Tenth Muse: My Life in Food (Hardcover)
by (shelved 36 times as food-writing)
avg rating 3.78 — 2,833 ratings — published 2007
It Must've Been Something I Ate: The Return of the Man Who Ate Everything (Paperback)
by (shelved 35 times as food-writing)
avg rating 4.08 — 3,808 ratings — published 2002
Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China (Hardcover)
by (shelved 35 times as food-writing)
avg rating 4.11 — 4,477 ratings — published 2008
Alone in the Kitchen with an Eggplant: Confessions of Cooking for One and Dining Alone (Hardcover)
by (shelved 35 times as food-writing)
avg rating 3.77 — 3,778 ratings — published 2007
The Botany of Desire: A Plant's-Eye View of the World (Kindle Edition)
by (shelved 33 times as food-writing)
avg rating 4.06 — 59,357 ratings — published 2001
Crying in H Mart (Hardcover)
by (shelved 32 times as food-writing)
avg rating 4.23 — 594,694 ratings — published 2021
The Cooking Gene: A Journey Through African American Culinary History in the Old South (ebook)
by (shelved 32 times as food-writing)
avg rating 3.87 — 8,132 ratings — published 2017
The United States of Arugula: How We Became a Gourmet Nation (Hardcover)
by (shelved 31 times as food-writing)
avg rating 3.63 — 3,704 ratings — published 2006
Eat a Peach (Hardcover)
by (shelved 30 times as food-writing)
avg rating 3.88 — 28,167 ratings — published 2020
Delicious! (Hardcover)
by (shelved 30 times as food-writing)
avg rating 3.82 — 36,667 ratings — published 2014
Eating Animals (Hardcover)
by (shelved 30 times as food-writing)
avg rating 4.21 — 80,653 ratings — published 2009
On Food and Cooking: The Science and Lore of the Kitchen (Hardcover)
by (shelved 30 times as food-writing)
avg rating 4.46 — 16,252 ratings — published 1984
An Omelette and a Glass of Wine (The Cook's Classic Library)
by (shelved 30 times as food-writing)
avg rating 4.11 — 1,231 ratings — published 1984
Toast: The Story of a Boy's Hunger (Paperback)
by (shelved 30 times as food-writing)
avg rating 3.79 — 8,092 ratings — published 2003
Relish: My Life in the Kitchen (Paperback)
by (shelved 29 times as food-writing)
avg rating 3.95 — 22,532 ratings — published 2013
Consider the Oyster (Paperback)
by (shelved 29 times as food-writing)
avg rating 4.19 — 1,973 ratings — published 1941
Notes from a Young Black Chef (Hardcover)
by (shelved 28 times as food-writing)
avg rating 4.03 — 11,951 ratings — published 2019
“People ask me: Why do you write about food, and eating and drinking? Why don't you write about the struggle for power and security, ad about love, the way others do?
They ask it accusingly, as if I were somehow gross, unfaithful to the honor of my craft.
The easiest answer is to say that, like most other humans, I am hungry. But there is more than that. It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others. So it happens that when I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it and the hunger for it . . . and then the warmth and richness and fine reality of hunger satisfied . . . and it is all one”
―
They ask it accusingly, as if I were somehow gross, unfaithful to the honor of my craft.
The easiest answer is to say that, like most other humans, I am hungry. But there is more than that. It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others. So it happens that when I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it and the hunger for it . . . and then the warmth and richness and fine reality of hunger satisfied . . . and it is all one”
―
“Documenting what I do in the kitchen can feel like the task of recording almost nothing. But it is the nothing I am doing, and do almost every day, and have been doing every day for over a decade. It is the nothing that has been part of almost every social interaction of my life as an adult and through which I have come to know almost all the people I love. It is the nothing through which I have been sustained and transformed.”
― Small Fires: An Epic in the Kitchen
― Small Fires: An Epic in the Kitchen
The following shelves are listed as duplicates of this shelf:
food-lit
