Books you hunger for: Food writing

The only thing Tony Bourdain loves as much as cooking is traveling, and "A Cook's Tour" is the shotgun marriage of his two greatest passions. Inspired by the question, "What would be the perfect meal?" Bourdain sets out on a quest for his culinary Holy Grail. Timed to coincide with a 23-part TV food series.

Colwin returns to the kitchen to cook up this delightful mix of culinary recipes, advice and anecdotes. With down-to-earth charm and wit, she discusses the many pleasures and problems of cooking at home. "More Home Cooking" is a rare treat for Colwin's fans and anyone who loves to spend time in the kitchen.

"Cornbread Nation 1" gathers the best of recent Southern food writing--51 entries culled from original features and previously published selections in magazines and journals--in which contributors celebrate the people, places, traditions, and tastes of the American South. 50 illustrations.

Egerton explores southern food in over 200 restaurants in 11 Southern states, describing each establishment's specialties and recounting his conversations with owners, cooks, waiters, and customers. Includes more than 150 regional recipes.

The celebrated journalist, producer, and bestselling author takes readers on a remarkable culinary journey through "a life lived interestingly, if not especially intelligently." Photos.

First published in 1942 when wartime shortages were at their worst, the ever-popular How to Cook a Wolf, continues to surmount the unavoidable problem of cooking within a budget. Here is a wealth of practical and delicious ways to keep the wolf from the door.

For the first time, all of Harrison's food writing is available in one volume. Any reader of Harrison's fiction is struck by the love for food, wine, and other sensual pleasures that permeates it--and anyone who has read his essays and journalism has encountered a food critic unlike any other: unpretentious, witty, and unabashedly passionate.

With its friendly style and full-flavored recipes, the original Moosewood Cookbook introduced millions of Americans to a more healthful, more natural way of cooking, Twenty years and more than two million copies later, it's become America's vegetarian cookbook. This sampling of Moosewood recipes offers more than twenty-five of Mollie Katzen's personal favorites, from Cream of Broccoli Soup and Macedonian Salad to Eggplant Scallopini and Spinach-Ricotta Pie. Here, too, are luscious desserts such as Moosewood Fudge Brownies, Maple-Walnut Pie, and Lemon Moose. With original illustrations by Mollie Katzen, Moosewood Cookbook Classics brings you a taste of the best of vegetarian cooking.

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In her first full-length nonfiction narrative, bestselling author Barbara Kingsolver opens readers' eyes in a hundred new ways to an old truth: you are what you eat.

The James Beard Award-winning author of "Cod: A Biography of the Fish That Changed the World" and "Salt: A World History" selects the finest food writing from ancient Roman times to the present day.

In her first major book since the bestselling "Vegetarian Cooking for Everyone, " Madison takes readers along as she visits farmers' markets across the country, and shares recipes and menus using the superlative ingredients she finds there. 350 recipes. Color photos throughout.

A celebrated food writer gathers the very best from more than 250 years of American culinary history and chronicles the astonishing variety of American cuisine. The contributors cover a range of subjects and perspectives on all things food related; also includes more than 50 classic recipes.

Take a breath.... Read "slow"ly.

How often in the course and crush of our daily lives do we afford ourselves moments to truly relish-to truly be present in-the act of preparing and eating food? For most of us, our enjoyment of food has fallen victim to the frenetic pace of our lives and to our increasing estrangement, in a complex commercial economy, from the natural processes by which food is grown and produced. Packaged, artificial, and unhealthful, fast food is only the most dramatic example of the degradation of food in our lives, and of the deeper threats to our cultural, political, and environmental well-being.

In 1986, Carlo Petrini decided to resist the steady march of fast food and all that it represents when he organized a protest against the building of a McDonald's near the Spanish Steps in Rome. Armed with bowls of penne,

2007 James Beard Foundation Book Award - WRITING ON FOOD
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The bestselling author of the Botany of Desire explores the ecology of eating to unveil why man consumes what he consumes in the 21st century.

Julie Powell is 30 years old, living in a rundown apartment in Queens, and working at a soul-sucking secretarial job that's going nowhere. She needs something to break the monotony of her life. So, she invents a deranged assignment: She will take her mother's dog-eared copy of Julia Child's 1961 classic, "Mastering the Art of French Cooking," and will cook all 524 recipes . . . in the span of just one year.

In this delightful sequel to her bestseller Tender at the Bone, Ruth Reichl returns with more tales of love, life, and marvelous meals. Comfort Me with Apples picks up Reichl's story in 1978, when she puts down her chef's toque and embarks on a career as a restaurant critic. Her pursuit of good food and good company leads her to New York and China, France and Los Angeles, and her stories of cooking and dining with world-famous chefs range from the madcap to the sublime. Throughout it all, Reichl makes each and every course a hilarious and instructive occasion for novices and experts alike. She shares some of her favorite recipes, while also sharing the intimacies of her personal life in a style so honest and warm that readers will feel they are enjoying a conversation over a meal with a friend.

This book, the first of two volumes, chronicles a highly personal journey, with plenty of loafing stops along the way, through the hills and hollows of Southern Appalachia, in search of the tastes that define and sustain the region's people. Join food writer Fred Sauceman as the sorghum syrup thickens in September, as the First Family of Country Music repeats the late summer ritual of making the vinegary, vegetable-packed relish called chow-chow in Virginia, and as ramps, audacious cousins to the green onion, first push through winter's leaves on the forest floor near the Cherokee reservation in North Carolina. Learn pimento cheese techniques from octogenarian pharmacists, eat gas station pizza off a warm car hood, and revel in the simple but ingenious concoction called "Beans All the Way."

First published in 1977, the original "Roadfood became an instant classic. James Beard said, "This is a book that you should carry with you, no matter where you are going in these United States. It's a treasure house of information."
Now this indispensable guide is back, in an even bigger and better edition, covering 500 of the country's best local eateries from Maine to California. With more than 250 completely new listings and thorough updates of old favorites, the new "Roadfood offers an extended tour of the most affordable, most enjoyable dining options along America's highways and back roads.
Filled with enticing alternatives for chain-weary-travelers, "Roadfood provides descriptions of and directions to (complete with regional maps) the best lobster shacks on the East Coast; the ultimate barbecue joints down South; the most

Some people think that a cookbook is just a collection of recipes for dishes that feed the body. In "Eat My Words: Reading Women's Lives through the Cookbooks They Wrote," Janet Theophano shows that cookbooks provide food for the mind and the soul as well. Looking beyond the ingredients and instructions, she shows how women have used cookbooks to assert their individuality, develop their minds, and structure their lives. Beginning in the seventeenth century and moving up through the present day, Theophano reads between the lines of recipes for dandelion wine, "Queen of Puddings," and half-pound cake to capture the stories and voices of these remarkable women.The selection of books looked at is enticing and wide-ranging. Theophano begins with seventeenth-century English estate housekeeping books that served as both cookbooks and reading pr

Nation's Restaurant News has recently selected Winning Styles Cookbook as one of the year's best cookbooks.For the first time, 21 top chefs who have won prestigious James Beard Foundation Awards share the secrets behind their culinary magic in an exciting new cookbook. Winning Styles Cookbook: Recipes from James Beard Award Winning Chefs includes the stories behind their success, 100 plus recipes with full color photographs and bevarage recommendations. It is an inspiring, practical guide for home cooks, a valuable resource for aspiring food professionals and an attractive coffee-table tome for culinary afficionados, all in one."Full of culinary inspiration, this book is the first of its kind. 'Foodies' hope it won't be the last." Better Homes and Garden, Holiday Appetizers, 2003