100 Best Food Books of All Time
We've researched and ranked the best food books in the world, based on recommendations from world experts, sales data, and millions of reader ratings. Learn more
1
What should we have for dinner? For omnivore's like ourselves, this simple question has always posed a dilemma: When you can eat just about anything nature (or the supermarket) has to offer, deciding what you should eat will inevitably stir anxiety, especially when some of the foods on offer might shorten your life. Today, buffeted by one food fad after another, America is suffering from what can only be described as a national eating disorder. The omnivore's dilemma has returned with a vengeance, as the cornucopia of the modern American supermarket and fast-food outlet confronts us with a... more
Barry EstabrookMichael Pollan looks at food production through four meals. One is a fast-food meal, the other is an industrial-scale organic meal, then there is a small-scale organic meal and finally he actually goes out and either grows or kills, in the case of the meat, the entire meal himself. That is the narrative. (Source)
Gabriel CoarnaMichael Pollan's "The Omnivore's Dilemma" --more precisely, the first 3rd of it-- was what first made me realize how badly the Earth, as an ecosystem, is out of balance. (Source)
Tristram StuartHe concludes that there is food out there that tastes good, is good for us and is good for the planet. (Source)
2
Michael Pollan's last book, The Omnivore's Dilemma, launched a national conversation about the American way of eating; now In Defense of Food shows us how to change it, one meal at a time. Pollan proposes a new answer to the question of what we should eat that comes down to seven simple but liberating words: Eat food. Not too much. Mostly plants. Pollan's bracing and eloquent manifesto shows us how we can start making thoughtful food choices that will enrich our lives, enlarge our sense of what it means to be healthy, and bring pleasure back to eating.,,, less
Richard BransonToday is World Book Day, a wonderful opportunity to address this #ChallengeRichard sent in by Mike Gonzalez of New Jersey: Make a list of your top 65 books to read in a lifetime. (Source)
Henry DimblebyPollan takes the science of food and shows where it’s been misapplied. (Source)
3
A deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine—now with all-new, never-before-published material.
New York Chef Tony Bourdain gives away secrets of the trade in his wickedly funny, inspiring memoir/expose. Kitchen Confidential reveals what Bourdain calls "twenty-five years of sex, drugs, bad behavior and haute cuisine." less
New York Chef Tony Bourdain gives away secrets of the trade in his wickedly funny, inspiring memoir/expose. Kitchen Confidential reveals what Bourdain calls "twenty-five years of sex, drugs, bad behavior and haute cuisine." less
Eric RipertI love that Tony’s world in the kitchen was filled with pirate-like renegades when mine was peopled with regimented professionals. How eye-opening and entertaining to read about the other side! (Source)
Jon FavreauGreat book. (Source)
Jason KottkeThis book is 18 years old but aside from some details, it felt as immediate and vital as when it came out. What a unique spirit we lost this year. (Source)
4
Fast food has hastened the malling of our landscape, widened the chasm between rich and poor, fueled an epidemic of obesity, and propelled American cultural imperialism abroad. That's a lengthy list of charges, but here Eric Schlosser makes them stick with an artful mix of first-rate reportage, wry wit, and careful reasoning.
Schlosser's myth-shattering survey stretches from California's subdivisions where the business was born to the industrial corridor along the New Jersey Turnpike where many fast food's flavors are concocted. Along the way, he unearths a trove of fascinating,... more
Schlosser's myth-shattering survey stretches from California's subdivisions where the business was born to the industrial corridor along the New Jersey Turnpike where many fast food's flavors are concocted. Along the way, he unearths a trove of fascinating,... more
Richard BransonToday is World Book Day, a wonderful opportunity to address this #ChallengeRichard sent in by Mike Gonzalez of New Jersey: Make a list of your top 65 books to read in a lifetime. (Source)
Carl HonoréThis book again pulled together a lot of things I was hearing about in a journalistic, methodical, rigorous fashion. I found it a very alarming read, but also a reassuring one. One of the charges leveled at those who sing the praises of slowness is that we can get tarred with the brush of new ageism or airy fairyness. I’m not at all from that school. I’m a journalist and rigorous, and I know that... (Source)
Barry EstabrookEric Schlosser takes apart a single fast-food meal and shows not only how it affects our health but also how the people who serve it to you are treated. He also looks at how the people in the slaughterhouses working with the cattle are treated, and so it shows you the true picture of the all-American meal – burgers and fries. (Source)
5
Now a Netflix series WINNER OF THE FORTNUM & MASON BEST DEBUT FOOD BOOK 2018 Sunday Times Food Book of the Year and New York Times bestseller While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat. By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught... more
Ben SilbermannI enjoy cooking, and this book taught me a lot of the basics of flavor and cooking technique. (Source)
Cameron Strang@bobgoff Cohen read non-stop and finished the book in 4 days. He said Love Does for Kids is his favorite book ever! We’ve talked about so many of the stories and lessons. Now his teacher asked if she could borrow it to read the book to the class. He’s SO proud. Bob, for real, thank you!! (Source)
Yashar AliSomething incredible happened last week As Iran was silencing an entire nation by shutting off the internet, a great book by an Iranian author @CiaoSamin went to #1 on the NYT bestsellers list for the 1st time Her book was published nearly 3 years ago! https://t.co/1RAzmgxvEf https://t.co/1ztY4BTTk6 (Source)
6
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by... more
Rose Levy BeranbaumHe explains how cooking works and gives you the freedom to create your own things, to know when things go wrong. (Source)
Yotam OttolenghiMcGee is very clear and to the point. Despite the fact that he is quite technical, it’s never boring. (Source)
Chris YoungMy career starts with [this book] in many ways. There wouldn’t be any of this modern cooking movement without [this book], I don’t think. (Source)
7
Author Barbara Kingsolver and her family abandoned the industrial-food pipeline to live a rural life—vowing that, for one year, they'd only buy food raised in their own neighborhood, grow it themselves, or learn to live without it. Part memoir, part journalistic investigation, Animal, Vegetable, Miracle is an enthralling narrative that will open your eyes in a hundred new ways to an old truth: You are what you eat. less
8
The revised and expanded edition of the bestseller that changed millions of lives
The science is clear. The results are unmistakable.
You can dramatically reduce your risk of cancer, heart disease, and diabetes just by changing your diet.
More than 30 years ago, nutrition researcher T. Colin Campbell and his team at Cornell, in partnership with teams in China and England, embarked upon the China Study, the most comprehensive study ever undertaken of the relationship between diet and the risk of developing disease. What they found when combined... more
The science is clear. The results are unmistakable.
You can dramatically reduce your risk of cancer, heart disease, and diabetes just by changing your diet.
More than 30 years ago, nutrition researcher T. Colin Campbell and his team at Cornell, in partnership with teams in China and England, embarked upon the China Study, the most comprehensive study ever undertaken of the relationship between diet and the risk of developing disease. What they found when combined... more
Aimée Lyn InhcBest book I’ve ever read. https://t.co/pc68Yvw7U8 (Source)
9
Jonathan Safran Foer spent much of his life oscillating between enthusiastic carnivore and occasional vegetarian. Once he started a family, the moral dimensions of food became increasingly important.
Faced with the prospect of being unable to explain why we eat some animals and not others, Foer set out to explore the origins of many eating traditions and the fictions involved with creating them. Traveling to the darkest corners of our dining habits, Foer raises the unspoken question behind every fish we eat, every chicken we fry, and every burger we grill.
Part memoir and... more
Faced with the prospect of being unable to explain why we eat some animals and not others, Foer set out to explore the origins of many eating traditions and the fictions involved with creating them. Traveling to the darkest corners of our dining habits, Foer raises the unspoken question behind every fish we eat, every chicken we fry, and every burger we grill.
Part memoir and... more
Recommended by Louise Gray, and 1 others. Louise GrayIt’s a really powerful book and I know many people who it has made vegetarian. (Source)
10
From the physician behind the wildly popular website NutritionFacts.org, How Not to Die reveals the groundbreaking scientific evidence behind the only diet that can prevent and reverse many of the causes of disease-related death.
The vast majority of premature deaths can be prevented through simple changes in diet and lifestyle. In How Not to Die, Dr. Michael Greger, the internationally-renowned nutrition expert, physician, and founder of NutritionFacts.org, examines the fifteen top causes of premature death in America -- heart disease, various cancers, diabetes,... more
The vast majority of premature deaths can be prevented through simple changes in diet and lifestyle. In How Not to Die, Dr. Michael Greger, the internationally-renowned nutrition expert, physician, and founder of NutritionFacts.org, examines the fifteen top causes of premature death in America -- heart disease, various cancers, diabetes,... more
Michael GregerSneak preview of some of the tips in my upcoming new book How Not to Diet: https://t.co/SRqYv20tqR (Source)
Mariana CamarenaThis is the way I start my 2020, excited, motivated and thankful with Dr. Michael Greger for this book, a must for all my collegues around the world. Follow now 👉 @nutrition_facts 🙌 #NutricionActiva https://t.co/btEa9t0lWX (Source)
Vegan Olive@MiggyMoglet I've just finished reading Dr Gregers book 'How Not To Die' @nutrition_facts ..what an fantastic read about #vegan nutrition (Source)
Don't have time to read the top Food books of all time? Read Shortform summaries.
Shortform summaries help you learn 10x faster by:
- Being comprehensive: you learn the most important points in the book
- Cutting out the fluff: you focus your time on what's important to know
- Interactive exercises: apply the book's ideas to your own life with our educators' guidance.
11
Every schoolchild learns about the mutually beneficial dance of honeybees and flowers: The bee collects nectar and pollen to make honey and, in the process, spreads the flowers’ genes far and wide. In The Botany of Desire, Michael Pollan ingeniously demonstrates how people and domesticated plants have formed a similarly reciprocal relationship. He masterfully links four fundamental human desires—sweetness, beauty, intoxication, and control—with the plants that satisfy them: the apple, the tulip, marijuana, and the potato. In telling the stories of four familiar species, Pollan... more
David George HaskellThrough the stories of four familiar plant species–apples, tulips, marijuana, and potatoes–he demolishes the erroneous impression that we’re in charge. (Source)
Kenneth CoxYou can’t fail to be fascinated by this exposition of the motivations of plants to cuddle up to humans. One of several excellent Michael Pollan books, it’s a fun read. (Source)
12
A DEFINITIVE COMPENDIUM OF FOOD WISDOM
Eating doesn't have to be so complicated. In this age of ever-more elaborate diets and conflicting health advice, Food Rules brings a welcome simplicity to our daily decisions about food. Written with the clarity, concision and wit that has become bestselling author Michael Pollan's trademark, this indispensable handbook lays out a set of straightforward, memorable rules for eating wisely, one per page, accompanied by a concise explanation. It's an easy-to-use guide that draws from a variety of traditions, suggesting how different... more
Eating doesn't have to be so complicated. In this age of ever-more elaborate diets and conflicting health advice, Food Rules brings a welcome simplicity to our daily decisions about food. Written with the clarity, concision and wit that has become bestselling author Michael Pollan's trademark, this indispensable handbook lays out a set of straightforward, memorable rules for eating wisely, one per page, accompanied by a concise explanation. It's an easy-to-use guide that draws from a variety of traditions, suggesting how different... more
13
Every year, the average American eats 33 pounds of cheese and 70 pounds of sugar. They ingest 8,500 milligrams of salt a day, double the recommended amount, almost none of which comes from salt shakers. It comes from processed food, an industry that hauls in $1 trillion in annual sales.
In Salt Sugar Fat, Pulitzer Prize-winning investigative reporter Michael Moss shows how this happened. Featuring examples from some of the most recognizable (and profitable) companies and brands of the last half century--including Kraft, Coca-Cola, Lunchables, Kellogg, Nestlé, Oreos,... more
In Salt Sugar Fat, Pulitzer Prize-winning investigative reporter Michael Moss shows how this happened. Featuring examples from some of the most recognizable (and profitable) companies and brands of the last half century--including Kraft, Coca-Cola, Lunchables, Kellogg, Nestlé, Oreos,... more
Recommended by Sharon Hayes, and 1 others. Sharon Hayes@novenator @andrewmarsh6 @williamorr2110 @EmmaKinery Fat alone doesn't cause obesity. Excess calories do. This is science. There's a fantastic book called "Salt Sugar Fat" that looks at what the food industry does to get consumers hooked. (Source)
14
In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are... more
15
Ruth Reichl, world-renowned food critic and editor in chief of Gourmet magazine, knows a thing or two about food. She also knows that as the most important food critic in the country, you need to be anonymous when reviewing some of the most high-profile establishments in the biggest restaurant town in the world--a charge she took very seriously, taking on the guise of a series of eccentric personalities. In Garlic and Sapphires, Reichl reveals the comic absurdity, artifice, and excellence to be found in the sumptuously appointed stages of the epicurean world and gives us--along with... more
16
For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes... more
Recommended by Madhur Jaffrey, and 1 others. Madhur JaffreyWell, you take it off the hob and you mix in more milk or whatever it is. You mix something cold in or put in cubes of ice and then slowly put it back. You have to cool it quickly and then put it back. You might need to put another egg in and start again. (Source)
17
The definitive story of Amazon.com, one of the most successful companies in the world, and of its driven, brilliant founder, Jeff Bezos.
Amazon.com started off delivering books through the mail. But its visionary founder, Jeff Bezos, wasn't content with being a bookseller. He wanted Amazon to become the everything store, offering limitless selection and seductive convenience at disruptively low prices. To do so, he developed a corporate culture of relentless ambition and secrecy that's never been cracked. Until now. Brad Stone enjoyed unprecedented access to current and... more
Amazon.com started off delivering books through the mail. But its visionary founder, Jeff Bezos, wasn't content with being a bookseller. He wanted Amazon to become the everything store, offering limitless selection and seductive convenience at disruptively low prices. To do so, he developed a corporate culture of relentless ambition and secrecy that's never been cracked. Until now. Brad Stone enjoyed unprecedented access to current and... more
Doug McMillon[I read and give this book because] you need to understand what you’re up against. (Source)
Santiago BasultoI love to read biographies and stories of companies. Hatching Twitter is a really good book, and if you’re into that sort of books, bios of Steve Jobs (by Isaacson) or Jeff Bezos are great too. (Source)
Tracy DiNunzioIt's a great book and especially for people starting out. (Source)
18
At an early age, Ruth Reichl discovered that "food could be a way of making sense of the world. . . . If you watched people as they ate, you could find out who they were." Her deliciously crafted memoir, Tender at the Bone, is the story of a life determined, enhanced, and defined in equal measure by a passion for food, unforgettable people, and the love of tales well told. Beginning with Reichl's mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and her tastes, from the gourmand Monsieur du Croix, who served... more
19
From the Bestselling Author of Cod and The Basque History of the World
In his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions. Populated by colorful... more
In his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions. Populated by colorful... more
20
From the star of No Reservations, Anthony Bourdain's New York Times-bestselling chronicle of travelling the world in search the globe's greatest cuilnary adventures
The only thing "gonzo gastronome" and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, "What would be the perfect meal?," Tony sets out on a quest for his culinary holy grail, and in the process turns the notion of "perfection" inside out. From California to Cambodia, A Cooks' Tour chronicles the unpredictable... more
The only thing "gonzo gastronome" and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, "What would be the perfect meal?," Tony sets out on a quest for his culinary holy grail, and in the process turns the notion of "perfection" inside out. From California to Cambodia, A Cooks' Tour chronicles the unpredictable... more
Don't have time to read the top Food books of all time? Read Shortform summaries.
Shortform summaries help you learn 10x faster by:
- Being comprehensive: you learn the most important points in the book
- Cutting out the fluff: you focus your time on what's important to know
- Interactive exercises: apply the book's ideas to your own life with our educators' guidance.
21
A lot has changed since Kitchen Confidential. For the subculture of chefs and cooks, for the restaurant business as a whole—and for Anthony Bourdain. Medium Raw explores those changes, taking the reader back and forth—from the author’s bad old days—to the present. Tracking his own strange and unexpected voyage from journeyman cook to globe travelling professional eater and drinker, Bourdain compares and contrasts what he’s seen and what he’s seeing, pausing along the way for a series of confessions, rants, investigations, and interrogations of some of the more controversial figures in food.... more
22
In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott.
John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s... more
John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s... more
23
Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; Hamilton’s own kitchen at Prune, with its many unexpected... more
24
Bill Buford—author of the highly acclaimed best-selling Among the Thugs—had long thought of himself as a reasonably comfortable cook when in 2002 he finally decided to answer a question that had nagged him every time he prepared a meal: What kind of cook could he be if he worked in a professional kitchen? When the opportunity arose to train in the kitchen of Mario Batali’s three-star New York restaurant, Babbo, Buford grabbed it. Heat is the chronicle—sharp, funny, wonderfully exuberant—of his time spent as Batali’s “slave” and of his far-flung apprenticeships with culinary... more
25
Barber explores the evolution of American food from the 'first plate,' or industrially-produced, meat-heavy dishes, to the 'second plate' of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the 'third plate,' a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat. less
Recommended by Chef Tzac, and 1 others. 26
With the humor of Bridget Jones and the vitality of Augusten Burroughs, Julie Powell recounts how she conquered every recipe in Julia Child's Mastering the Art of French Cooking and saved her soul!
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, and 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 she will cook all 524 recipes. In the span of... more
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, and 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 she will cook all 524 recipes. In the span of... more
27
Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship
Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work... more
Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work... more
28
Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time?
As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into... more
As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into... more
29
A vibrant, food-themed memoir from beloved indie cartoonist Lucy Knisley.
Lucy Knisley loves food. The daughter of a chef and a gourmet, this talented young cartoonist comes by her obsession honestly. In her forthright, thoughtful, and funny memoir, Lucy traces key episodes in her life thus far, framed by what she was eating at the time and lessons learned about food, cooking, and life. Each chapter is bookended with an illustrated recipe—many of them treasured family dishes, and a few of them Lucy's original inventions.
A welcome read for anyone who ever felt more... more
Lucy Knisley loves food. The daughter of a chef and a gourmet, this talented young cartoonist comes by her obsession honestly. In her forthright, thoughtful, and funny memoir, Lucy traces key episodes in her life thus far, framed by what she was eating at the time and lessons learned about food, cooking, and life. Each chapter is bookended with an illustrated recipe—many of them treasured family dishes, and a few of them Lucy's original inventions.
A welcome read for anyone who ever felt more... more
30
This book will literally change the way you think about your next meal. Food psychologist Brian Wansink revolutionizes our awareness of how much, what, and why we’re eating—often without realizing it. His findings will astound you.
• Can the size of your plate really influence your appetite?
• Why do you eat more when you dine with friends?
• What “hidden persuaders” are used by restaurants and supermarkets to get us to overeat?
• How does music or the color of the room influence how much—and how fast—we eat?
• How can we “mindlessly” lose—instead of gain—up to... more
• Can the size of your plate really influence your appetite?
• Why do you eat more when you dine with friends?
• What “hidden persuaders” are used by restaurants and supermarkets to get us to overeat?
• How does music or the color of the room influence how much—and how fast—we eat?
• How can we “mindlessly” lose—instead of gain—up to... more
Dan ArielyAs obesity becomes a bigger issue, the book has a lot of practical things to say about the obesity epidemic. (Source)
Noah KaganA few months ago, I was drinking a Noah’s Mill whiskey (cute) with my good buddy Brian Balfour and talking about life... During the conversation, we got on the topic of books that changed our lives. I want to share them with you. I judge a book's success if a year later I'm still using at least 1 thing from the book. (Source)
Don't have time to read the top Food books of all time? Read Shortform summaries.
Shortform summaries help you learn 10x faster by:
- Being comprehensive: you learn the most important points in the book
- Cutting out the fluff: you focus your time on what's important to know
- Interactive exercises: apply the book's ideas to your own life with our educators' guidance.
31
Great Food Made Simple
Here's the breakthrough one-stop cooking reference for today's generation of cooks! Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment. Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results.
less32
Reviving the inspiring message of M. F. K. Fisher’s How to Cook a Wolf— written in 1942 during wartime shortages—An Everlasting Meal shows that cooking is the path to better eating.
Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks.
In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy,... more
Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks.
In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy,... more
33
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.... more
34
Challenging the Conventional Wisdom on Diet, Weight, and Disease
In this groundbreaking book, the result of seven years of research in every science connected with the impact of nutrition on health, award-winning science writer Gary Taubes shows us that almost everything we believe about the nature of a healthy diet is wrong.
For decades we have been taught that fat is bad for us, carbohydrates better, and that the key to a healthy weight is eating less and exercising more. Yet with more and more people acting on this advice, we have seen unprecedented epidemics of... more
In this groundbreaking book, the result of seven years of research in every science connected with the impact of nutrition on health, award-winning science writer Gary Taubes shows us that almost everything we believe about the nature of a healthy diet is wrong.
For decades we have been taught that fat is bad for us, carbohydrates better, and that the key to a healthy weight is eating less and exercising more. Yet with more and more people acting on this advice, we have seen unprecedented epidemics of... more
Nassim Nicholas TalebGary Taubes is a true empiricist. I can't believe people hold on to the Platonicity of the thermodynamic theory of diet (calorie in = calorie out). Read it twice, once for the diet, once a a rich document in the history of science. (Source)
Zooko WilcoxWhen it came out ten years ago, it was the definitive study of the history and science of human nutrition in the 20th century. (Source)
35
When Molly Wizenberg's father died of cancer, everyone told her to go easy on herself, to hold off on making any major decisions for a while. But when she tried going back to her apartment in Seattle and returning to graduate school, she knew it wasn't possible to resume life as though nothing had happened. So she went to Paris, a city that held vivid memories of a childhood trip with her father, of early morning walks on the cobbled streets of the Latin Quarter and the taste of her first pain au chocolat. She was supposed to be doing research for her dissertation, but more often, she found... more
36
The Cod. Wars have been fought over it, revolutions have been triggered by it, national diets have been based on it, economies and livelihoods have depended on it. To the millions it has sustained, it has been a treasure more precious that gold. This book spans 1,000 years and four continents. From the Vikings to Clarence Birdseye, Mark Kurlansky introduces the explorers, merchants, writers, chefs and fisherman, whose lives have been interwoven with this prolific fish. He chronicles the cod wars of the 16th and 20th centuries. He blends in recipes and lore from the Middle Ages to the present.... more
Recommended by Denise Russell, and 1 others. Denise RussellFascinating small book, immensely interesting and traces human acquaintance with this fish back for a thousand years. (Source)
37
Earthy, magical, and utterly charming, this tale of family life in turn-of-the-century Mexico became a best-selling phenomenon with its winning blend of poignant romance and bittersweet wit.
The number one bestseller in Mexico and America for almost two years, and subsequently a bestseller around the world, Like Water For Chocolate is a romantic, poignant tale, touched with moments of magic, graphic earthiness, bittersweet wit - and recipes.
A sumptuous feast of a novel, it relates the bizarre history of the all-female De La Garza family. Tita, the youngest... more
The number one bestseller in Mexico and America for almost two years, and subsequently a bestseller around the world, Like Water For Chocolate is a romantic, poignant tale, touched with moments of magic, graphic earthiness, bittersweet wit - and recipes.
A sumptuous feast of a novel, it relates the bizarre history of the all-female De La Garza family. Tita, the youngest... more
38
The Diet Dictocrats don't want you to know that...
- Your body needs old-fashioned animal fats
- New-fangled polyunsaturated oils can be bad for you
- Modern whole grain products can cause health problems
- Traditional sauces promote digestion and assimilation
- Modern food processing denatures our foods but
- Ancient preservation methods actually increase nutrients in fruits, nuts, vegetables, meats and milk products!
At last, a successful challenge to Politically Correct Nutrition and the Diet Dictocrats!
Recalling the culinary customs of... more
- Your body needs old-fashioned animal fats
- New-fangled polyunsaturated oils can be bad for you
- Modern whole grain products can cause health problems
- Traditional sauces promote digestion and assimilation
- Modern food processing denatures our foods but
- Ancient preservation methods actually increase nutrients in fruits, nuts, vegetables, meats and milk products!
At last, a successful challenge to Politically Correct Nutrition and the Diet Dictocrats!
Recalling the culinary customs of... more
39
Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious—or at least edible. Tools shape what we eat, but they have also transformed how we consume, and how we think about, our food. In Consider the Fork, award-winning food writer Bee Wilson provides a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of everyday objects we often take for granted. Technology in the kitchen does not just mean the Pacojets and sous-vide of the modernist kitchen, but also the humbler... more
40
It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.
Marcus Samuelsson was only three years old when he, his mother, and his sister—all battling tuberculosis—walked seventy-five miles to a hospital in the Ethiopian capital city of Addis... more
Marcus Samuelsson was only three years old when he, his mother, and his sister—all battling tuberculosis—walked seventy-five miles to a hospital in the Ethiopian capital city of Addis... more
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41
Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has “single-handedly chang[ed] the American palate” according to the New York Times. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods.
With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice’s philosophy on everything from stocking... more
With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice’s philosophy on everything from stocking... more
42
With his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting talents in the world of cookery and food writing. This exclusive collection of vegetarian recipes is drawn from his column 'The New Vegetarian' for the Guardian's Weekend magazine, and features both brand-new recipes and dishes first devised for that column.
Yotam's food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is... more
Yotam's food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is... more
43
Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the glamorous, high-stakes world of magazine publishing. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet, during which she spearheaded a revolution in the way we think about food.
When Condé Nast offered Ruth Reichl the top position at America's oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone's boss. And yet . . . Reichl had been reading... more
When Condé Nast offered Ruth Reichl the top position at America's oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone's boss. And yet . . . Reichl had been reading... more
44
A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011.
In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet,... more
In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet,... more
45
Title: Essentials of Classic Italian Cooking <>Binding: Hardcover <>Author: MarcellaHazan <>Publisher: AlfredA.Knopf less
Madhur JaffreyMarcella Hazan takes you by the hand. For example, if you are going to make a risotto she tells you what rice to buy. (Source)
Nigel SlaterIt’s not beautiful writing; I don’t read her for information; I don’t read her for a sense of place. I read Marcella Hazan purely for the way she writes her recipes…. There is no finer recipe writer. Her recipes are concise, they’re clear, they’re unfussy and she never leaves me in any doubt about what I’m supposed to be doing. (Source)
Ruth RogersWhen people come to work at the River Café as a chef we ask them if they have read this, and if they haven’t we ask them to read it. (Source)
46
Like so many others, David Lebovitz dreamed about living in Paris ever since he first visited the city in the 1980s. Finally, after a nearly two-decade career as a pastry chef and cookbook author, he moved to Paris to start a new life. Having crammed all his worldly belongings into three suitcases, he arrived, hopes high, at his new apartment in the lively Bastille neighborhood.
But he soon discovered it's a different world "en France."
From learning the ironclad rules of social conduct to the mysteries of men's footwear, from shopkeepers who work so hard not to sell you anything... more
But he soon discovered it's a different world "en France."
From learning the ironclad rules of social conduct to the mysteries of men's footwear, from shopkeepers who work so hard not to sell you anything... more
47
2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018
A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom.
Southern food is integral to the American culinary tradition, yet the question of who "owns" it...
more
Recommended by Christopher Kimball, and 1 others. Christopher KimballWith Michael Twitty, the best interview I had on #milkstreetradio in 2018, at James Beard Awards. Read his book THE COOKING GENE - excellent. https://t.co/Rr3TdAZ31P (Source)
48
When Jeffrey Steingarten was appointed food critic for Vogue, he systematically set out to overcome his distaste for such things as kimchi, lard, Greek cuisine, and blue food. He succeeded at all but the last: Steingarten is "fairly sure that God meant the color blue mainly for food that has gone bad." In this impassioned, mouth-watering, and outrageously funny book, Steingarten devotes the same Zen-like discipline and gluttonous curiosity to practically everything that anyone anywhere has ever called "dinner."
Follow Steingarten as he jets off to sample choucroute in... more
Follow Steingarten as he jets off to sample choucroute in... more
49
From the award-winning champion of culinary simplicity who gave us the bestselling "How to Cook Everything" and "How to Cook Everything Vegetarian" comes "Food Matters," a plan for responsible eating that's as good for the planet as it is for your weight and your health.We are finally starting to acknowledge the threat carbon emissions pose to our ozone layer, but few people have focused on the extent to which our consumption of meat contributes to global warming. Think about it this way: In terms of energy consumption, serving a typical family-of-four steak dinner is the rough equivalent of... more
50
Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.
While Katz expertly contextualizes fermentation in terms of biological... more
While Katz expertly contextualizes fermentation in terms of biological... more
Don't have time to read the top Food books of all time? Read Shortform summaries.
Shortform summaries help you learn 10x faster by:
- Being comprehensive: you learn the most important points in the book
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51
THE all-time classic story, from generation to generation, sold somewhere in the world every 30 seconds! Have you shared it with a child or grandchild in your life?
One sunny Sunday, the caterpillar was hatched out of a tiny egg. He was very hungry. On Monday, he ate through one apple; on Tuesday, he ate through three plums--and still he was hungry. When full at last, he made a cocoon around himself and went to sleep, to wake up a few weeks later wonderfully transformed into a butterfly!
The brilliantly innovative Eric Carle has dramatized the story of one of Nature's... more
One sunny Sunday, the caterpillar was hatched out of a tiny egg. He was very hungry. On Monday, he ate through one apple; on Tuesday, he ate through three plums--and still he was hungry. When full at last, he made a cocoon around himself and went to sleep, to wake up a few weeks later wonderfully transformed into a butterfly!
The brilliantly innovative Eric Carle has dramatized the story of one of Nature's... more
52
The bestselling story of Julia's years in France--and the basis for Julie & Julia, starring Meryl Streep and Amy Adams--in her own words.
Although she would later singlehandedly create a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, Julia Child was not always a master chef. Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying... more
Although she would later singlehandedly create a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, Julia Child was not always a master chef. Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying... more
53
Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation.
"Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden... more
"Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden... more
54
In Four Fish, award-winning writer and lifelong fisherman Paul Greenberg takes us on a culinary journey, exploring the history of the fish that dominate our menus — salmon, sea bass, cod, and tuna — and investigating where each stands at this critical moment in time.
He visits Norwegian megafarms that use genetic techniques once pioneered on sheep to grow millions of pounds of salmon a year. He travels to the ancestral river of the Yupik Eskimos to see the only Fair Trade–certified fishing company in the world. He makes clear how PCBs and mercury find their way into... more
He visits Norwegian megafarms that use genetic techniques once pioneered on sheep to grow millions of pounds of salmon a year. He travels to the ancestral river of the Yupik Eskimos to see the only Fair Trade–certified fishing company in the world. He makes clear how PCBs and mercury find their way into... more
Barry EstabrookThis book is totally unbiased and very serious at looking for solutions to the global fisheries problem. He picks four iconic fish to use as examples to serve for the whole spectrum. So there is tuna, salmon, cod and sea bass. He doesn’t condemn fish farming outright but he explores ways to do it so that we continue to fish in what is the last wild place where we get our food. (Source)
Helen ScalesGreenberg brings Roberts’s story bang up to date. He answers questions about what we eat today and how that is affecting the ocean. He picks four fish, which in the western world at least are the main species we eat. Those are tuna, salmon, cod and sea bass. It is a fascinating story about how we got hooked on those four species, which he tells from his perspective as an avid angler. (Source)
55
Since its publication in hardcover last year, Marion Nestle's What to Eat has become the definitive guide to making healthy and informed choices about food. Praised as "radiant with maxims to live by" in The New York Times Book Review and "accessible, reliable and comprehensive" in The Washington Post, What to Eat is an indispensable resource, packed with important information and useful advice from the acclaimed nutritionist who "has become to the food industry what . . . Ralph Nader [was] to the automobile industry" (St. Louis Post-Dispatch).
more
more
56
The long-awaited cookbook by Deb Perelman of Smitten Kitchen—home cook, mom, photographer, and celebrated food blogger.
Deb Perelman loves to cook. It’s as simple as that. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. How do you choose? Where do you... more
Deb Perelman loves to cook. It’s as simple as that. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. How do you choose? Where do you... more
57
If you think McDonald's is the most ubiquitous restaurant experience in America, consider that there are more Chinese restaurants in America than McDonalds, Burger Kings, and Wendys combined. New York Times reporter and Chinese-American (or American-born Chinese), Jennifer 8 Lee, traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal... more
Recommended by Sung J. Woo, and 1 others. Sung J. WooThe Fortune Cookie Chronicles is all about Chinese restaurants. It starts with this power ball lottery draw. You know all states have a lottery draw? Well, this is when all the states are put together for a massive lottery. What happens is it’s impossible for a lot of people to win, statistically impossible. Usually there are one or two winners, but a few years ago, in March 2005 there were 110... (Source)
58
Imagine yourself healthier than you ever thought possible.
It starts with food.
It Starts With Food outlines a clear, balanced, sustainable plan to change the way you eat forever—and transform your life in unexpected ways. Your success story begins with "The Whole30," Dallas and Melissa Hartwig's powerful 30-day nutritional reset.
Over the last three years, their underground Whole30 program has quietly led tens of thousands of people to weight loss, improved quality of life and a healthier relationship with food—accompanied by stunning improvements in... more
It starts with food.
It Starts With Food outlines a clear, balanced, sustainable plan to change the way you eat forever—and transform your life in unexpected ways. Your success story begins with "The Whole30," Dallas and Melissa Hartwig's powerful 30-day nutritional reset.
Over the last three years, their underground Whole30 program has quietly led tens of thousands of people to weight loss, improved quality of life and a healthier relationship with food—accompanied by stunning improvements in... more
59
“Do you like green eggs and ham?” asks Sam-I-am in this Beginner Book by Dr. Seuss. In a house or with a mouse? In a boat or with a goat? On a train or in a tree? Sam keeps asking persistently. With unmistakable characters and signature rhymes, Dr. Seuss’s beloved favorite has cemented its place as a children’s classic. In this most famous of cumulative tales, the list of places to enjoy green eggs and ham, and friends to enjoy them with, gets longer and longer. Follow Sam-I-am as he insists that this unusual treat is indeed a delectable snack to be savored everywhere and in every way. more
60
Share the unsurpassed pleasures of discovering, cooking, and eating good, simple food with this beloved book. Equal parts cookbook and memoir, Laurie Colwin's "Home Cooking" combines her insightful, good-humored writing style with her lifelong passion for wonderful cuisine in essays such as "Alone in the Kitchen with an Eggplant," "Repulsive Dinners: A Memoir," and "Stuffed Breast of Veal: A Bad Idea." "Home Cooking" is truly a feast for body and soul. less
Don't have time to read the top Food books of all time? Read Shortform summaries.
Shortform summaries help you learn 10x faster by:
- Being comprehensive: you learn the most important points in the book
- Cutting out the fluff: you focus your time on what's important to know
- Interactive exercises: apply the book's ideas to your own life with our educators' guidance.
61
Every great drink starts with a plant. Sake began with a grain of rice. Scotch emerged from barley. Gin was born from a conifer shrub when a Dutch physician added oil of juniper to a clear spirit, believing that juniper berries would cure kidney disorders. "The Drunken Botanist" uncovers the enlightening botanical history and the fascinating science and chemistry of over 150 plants, flowers, trees, and fruits (and even one fungus).
Some of the most extraordinary and obscure plants have been fermented and distilled, and they each represent a unique cultural contribution to our... more
Some of the most extraordinary and obscure plants have been fermented and distilled, and they each represent a unique cultural contribution to our... more
62
New York Times Bestseller
The good, the bad, and the ugly, served up Bourdain-style.
Bestselling chef and No Reservations host Anthony Bourdain has never been one to pull punches. In The Nasty Bits, he serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. Whether scrounging for eel in the backstreets of Hanoi, revealing what you didn't want to know about the more unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, or confessing to... more
The good, the bad, and the ugly, served up Bourdain-style.
Bestselling chef and No Reservations host Anthony Bourdain has never been one to pull punches. In The Nasty Bits, he serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. Whether scrounging for eel in the backstreets of Hanoi, revealing what you didn't want to know about the more unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, or confessing to... more
63
Throughout human history, certain drinks have done much more than just quench thirst. As Tom Standage relates with authority and charm, six of them have had a surprisingly pervasive influence on the course of history, becoming the defining drink during a pivotal historical period.
A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the 21st century through the lens of beer, wine, spirits, coffee, tea, and cola. Beer was first made in the Fertile Crescent and by 3000 B.C.E. was so important to Mesopotamia and Egypt that it was used to pay... more
A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the 21st century through the lens of beer, wine, spirits, coffee, tea, and cola. Beer was first made in the Fertile Crescent and by 3000 B.C.E. was so important to Mesopotamia and Egypt that it was used to pay... more
64
Who knew vegetables could taste so good? Vegan powerhouses Isa Moskowitz and Terry Romero bring a brand new edition of this beloved vegan cookbook to celebrate its 10th anniversary. You'll find 25 new dishes and updates throughout for more than 250 recipes (everything from basics to desserts), stunning color photos, and tips for making your kitchen a vegan paradise. All the recipes in Veganomicon have been thoroughly kitchen-tested to ensure user-friendliness and amazing results. Veganomicon also includes meals for all occasions and soy-free, gluten-free, and low-fat options,... more
65
An eye-opening, myth-shattering examination of what makes us fat, from acclaimed science writer Gary Taubes.
In his New York Times best seller, Good Calories, Bad Calories, Taubes argued that our diet’s overemphasis on certain kinds of carbohydrates—not fats and not simply excess calories—has led directly to the obesity epidemic we face today. The... more
Recommended by Dr. Monali Y. Desai, and 1 others. Dr. Monali Y. DesaiI get most of my information about nutrition from medical studies. I haven’t read any books about nutrition that I agree with 100%. These are a few nutrition related books that I’ve read recently that I thought were interesting: Eat to Live (Joel Fuhrman), Why We Get Fat (Gary Taubes), and The 4-Hour Body (Tim Ferris). (Source)
66
Reminiscent of Chocolat and Like Water for Chocolate, a gorgeously written novel about life, love, and the magic of food.
The School of Essential Ingredients follows the lives of eight students who gather in Lillian’s Restaurant every Monday night for cooking class. It soon becomes clear, however, that each one seeks a recipe for something beyond the kitchen.
Students include Claire, a young mother struggling with the demands of her family; Antonia, an Italian kitchen designer learning to adapt to life in America; and Tom, a widower mourning... more
The School of Essential Ingredients follows the lives of eight students who gather in Lillian’s Restaurant every Monday night for cooking class. It soon becomes clear, however, that each one seeks a recipe for something beyond the kitchen.
Students include Claire, a young mother struggling with the demands of her family; Antonia, an Italian kitchen designer learning to adapt to life in America; and Tom, a widower mourning... more
67
Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply.
When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand.
Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1... more
When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand.
Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1... more
68
Yes, Virginia, you can butter your carrots. The country's leading expert on farmers' markets and traditional foods tells the truth about the foods your grandmother praised but doctors call dangerous.
Everyone loves real food, but they're afraid bacon and eggs will give them a heart attack--thus the culinary abomination known as the egg-white omelet. But it turns out that tossing out the yolk isn't smart. Real Food reveals why traditional foods are not only delicious--everyone knows that butter tastes better--but are actually good for you, making the nutritional case for egg, cream,... more
Everyone loves real food, but they're afraid bacon and eggs will give them a heart attack--thus the culinary abomination known as the egg-white omelet. But it turns out that tossing out the yolk isn't smart. Real Food reveals why traditional foods are not only delicious--everyone knows that butter tastes better--but are actually good for you, making the nutritional case for egg, cream,... more
69
Thug Kitchen started their wildly popular web site to inspire people to eat some Goddamn vegetables and adopt a healthier lifestyle. Beloved by Gwyneth Paltrow ("This might be my favorite thing ever") and named Saveur's Best New Food blog of 2013—with half a million Facebook fans and counting—Thug Kitchen wants to show everyone how to take charge of their plates and cook up some real f*cking food.
Yeah, plenty of blogs and cookbooks preach about how to eat more kale, why ginger fights inflammation, and how to cook with microgreens and nettles. But they are dull or... more
Yeah, plenty of blogs and cookbooks preach about how to eat more kale, why ginger fights inflammation, and how to cook with microgreens and nettles. But they are dull or... more
70
In this captivating memoir, the man whom Julia Child has called "the best chef in America" tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award winning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain.
We see young Jacques as a homesick six-year-old boy in war-ravaged France, working on a farm in exchange for food, dodging bombs, and bearing witness as German soldiers capture his father, a fighter in the Resistance. Soon Jacques is caught up in the hurly-burly action of his... more
We see young Jacques as a homesick six-year-old boy in war-ravaged France, working on a farm in exchange for food, dodging bombs, and bearing witness as German soldiers capture his father, a fighter in the Resistance. Soon Jacques is caught up in the hurly-burly action of his... more
Don't have time to read the top Food books of all time? Read Shortform summaries.
Shortform summaries help you learn 10x faster by:
- Being comprehensive: you learn the most important points in the book
- Cutting out the fluff: you focus your time on what's important to know
- Interactive exercises: apply the book's ideas to your own life with our educators' guidance.
71
"This book is the story of the two love affairs that interrupted the trajectory of my life: one with farming—that dirty, concupiscent art—and the other with a complicated and exasperating farmer."
Single, thirtysomething, working as a writer in New York City, Kristin Kimball was living life as an adventure. But she was beginning to feel a sense of longing for a family and for home. When she interviewed a dynamic young farmer, her world changed. Kristin knew nothing about growing vegetables, let alone raising pigs and cattle and driving horses. But on an impulse, smitten, if... more
Single, thirtysomething, working as a writer in New York City, Kristin Kimball was living life as an adventure. But she was beginning to feel a sense of longing for a family and for home. When she interviewed a dynamic young farmer, her world changed. Kristin knew nothing about growing vegetables, let alone raising pigs and cattle and driving horses. But on an impulse, smitten, if... more
72
A delightful and hilarious classic about the joys of the table, The Physiology of Taste is the most famous book about food ever written. First published in France in 1825 and continuously in print ever since, Jean Anthelme Brillat-Savarin’s masterpiece is a historical, philosophical, and epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin—who famously stated “Tell me what you eat and I shall tell you what you are”—shrewdly expounds upon culinary matters that still resonate today, from the rise of the destination... more
Gary TaubesThis book used to be described as the most famous book ever written about food. He has several chapters on the cause and prevention of obesity. (Source)
Barry C. SmithI’ve chosen The Physiology of Taste by Jean Anthelme Brillat-Savarin — a French philosopher, early physiologist, a gourmand who was fascinated by taste and eating and diet and ways of living all involving the consuming of food and drink. What I love is the particular attention to detail that allows him to focus exactly what is going on in us as tasters when we’re consuming food and drink. Most... (Source)
P. D. Mangan@Blacklabellogic Yes, first diet book ever. Brillat-Savarin wrote about how overweight people love carbs in the early 19th century. (Source)
73
In her bestselling memoirs Ruth Reichl has long illuminated the theme of how food defines us, and never more so than in her dazzling fiction debut about sisters, family ties, and a young woman who must finally let go of guilt and grief to embrace her own true gifts.
Billie Breslin has traveled far from her California home to take a job at Delicious, the most iconic food magazine in New York and, thus, the world. When the publication is summarily shut down, the colorful staff, who have become an extended family for Billie, must pick up their lives and move on. Not Billie,... more
Billie Breslin has traveled far from her California home to take a job at Delicious, the most iconic food magazine in New York and, thus, the world. When the publication is summarily shut down, the colorful staff, who have become an extended family for Billie, must pick up their lives and move on. Not Billie,... more
74
Among the most influential cookbooks of our time, the Moosewood Cookbook is such a powerful symbol that the publishers were tempted not to tamper with it. But times have changed, and knowledge about the foods we eat and their nutritional value has increased. So, after many inquiries and requests, the author has revised many of her recipes to be lighter and healthier. Illustrated. less
75
Now in paperback, the eye-opening book that was nominated for a 1998 James Beard Foundation award in the Writing on Food category.
In the winter of 1996, Michael Ruhlman donned hounds-tooth-check pants and a chef's jacket and entered the Culinary Institute of America in Hyde Park, New York, to learn the art of cooking. His vivid and energetic record of that experience, The Making of a Chef, takes us to the heart of this food-knowledge mecca. Here we meet a coterie of talented chefs, an astonishing and driven breed. Ruhlman learns fundamental skills and information about the... more
In the winter of 1996, Michael Ruhlman donned hounds-tooth-check pants and a chef's jacket and entered the Culinary Institute of America in Hyde Park, New York, to learn the art of cooking. His vivid and energetic record of that experience, The Making of a Chef, takes us to the heart of this food-knowledge mecca. Here we meet a coterie of talented chefs, an astonishing and driven breed. Ruhlman learns fundamental skills and information about the... more
76
When Lars Thorvald's wife, Cynthia, falls in love with wine--and a dashing sommelier--he's left to raise their baby, Eva, on his own. He's determined to pass on his love of food to his daughter--starting with puréed pork shoulder. As Eva grows, she finds her solace and salvation in the flavors of her native Minnesota. From Scandinavian lutefisk to hydroponic chocolate habaneros, each ingredient represents one part of Eva's journey as she becomes the star chef behind a legendary and secretive pop-up supper club, culminating in an opulent and emotional feast that's a testament to her spirit and... more
77
A celebrated writer's irresistible, candid, and eloquent account of her pursuit of worldly pleasure, spiritual devotion, and what she really wanted out of life.
Around the time Elizabeth Gilbert turned thirty, she went through an early-onslaught midlife crisis. She had everything an educated, ambitious American woman was supposed to want—a husband, a house, a successful career. But instead of feeling happy and fulfilled, she was consumed with panic, grief, and confusion. She went through a divorce, a crushing depression, another failed love, and the eradication of everything she... more
Around the time Elizabeth Gilbert turned thirty, she went through an early-onslaught midlife crisis. She had everything an educated, ambitious American woman was supposed to want—a husband, a house, a successful career. But instead of feeling happy and fulfilled, she was consumed with panic, grief, and confusion. She went through a divorce, a crushing depression, another failed love, and the eradication of everything she... more
Chelsea FrankI read everything with an open mind, often challenging myself by choosing books with an odd perspective or religious/spiritual views. These books do not reflect my personal feelings but are books that helped shape my perspective on life, love, and happiness. (Source)
Gabriel CoarnaI started reading "Eat, Pray, Love" as soon as I finished watching Elizabeth Gilbert give this talk. (Source)
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This book is the essence of M.F.K. Fisher, whose wit and fulsome opinions on food and those who produce it, comment upon it, and consume it are as apt today as they were several decades ago, when she composed them. Why did she choose food and hunger she was asked, and she replied, 'When I write about hunger, I am really writing about love and the hunger for it, and warmth, and the love of it . . . and then the warmth and richness and fine reality of hunger satisfied. less
Recommended by Ruth Reichl, and 1 others. Ruth ReichlMFK Fisher had this epiphany when she went as a young bride to France and discovered food and brought that back to America. (Source)
79
s/t: A Radical History of Plants, Drugs & Human Evolution
For the first time in paperback, the critically acclaimed counterculture manifesto by the wildly popular McKenna. "Deserves to be a modern classic on mind-altering drugs & hallucinogens."--The Washington Post. Photos & illustrations. less
For the first time in paperback, the critically acclaimed counterculture manifesto by the wildly popular McKenna. "Deserves to be a modern classic on mind-altering drugs & hallucinogens."--The Washington Post. Photos & illustrations. less
80
“One of the finest, most compelling accounts of what happened to corporate America and Wall Street in the 1980’s.”
—New York Times Book Review
A #1 New York Times bestseller and arguably the best business narrative ever written, Barbarians at the Gate is the classic account of the fall of RJR Nabisco. An enduring masterpiece of investigative journalism by Bryan Burrough and John Helyar, it includes a new afterword by the authors that brings this remarkable story of greed and double-dealings up to date twenty years after the famed deal. The... more
—New York Times Book Review
A #1 New York Times bestseller and arguably the best business narrative ever written, Barbarians at the Gate is the classic account of the fall of RJR Nabisco. An enduring masterpiece of investigative journalism by Bryan Burrough and John Helyar, it includes a new afterword by the authors that brings this remarkable story of greed and double-dealings up to date twenty years after the famed deal. The... more
Scott Kupor@JPHampstead @TimParksauthor Barbarians is a great book. Hope you enjoy mine! (Source)
Bogdan IordacheThere are quite a few good business books on technology, and I'll list below some I find to be a good starting point. Personally, I like biographies a lot and I mostly read biographies of dead people, because those are the most honest ones. So because the computer age is still very young, there won't be a lot of biographies in my list. (Source)
Don't have time to read the top Food books of all time? Read Shortform summaries.
Shortform summaries help you learn 10x faster by:
- Being comprehensive: you learn the most important points in the book
- Cutting out the fluff: you focus your time on what's important to know
- Interactive exercises: apply the book's ideas to your own life with our educators' guidance.
81
The true adventures of David Fairchild, a late-nineteenth-century food explorer who traveled the globe and introduced diverse crops like avocados, mangoes, seedless grapes--and thousands more--to the American plate.
In the nineteenth century, American meals were about subsistence, not enjoyment. But as a new century approached, appetites broadened, and David Fairchild, a young botanist with an insatiable lust to explore and experience the world, set out in search of foods that would enrich the American farmer and enchant the American eater.
Kale from... more
In the nineteenth century, American meals were about subsistence, not enjoyment. But as a new century approached, appetites broadened, and David Fairchild, a young botanist with an insatiable lust to explore and experience the world, set out in search of foods that would enrich the American farmer and enchant the American eater.
Kale from... more
82
The ultimate one-stop vegetarian cookbook-from the author of the classic How to Cook EverythingHailed as "a more hip Joy of Cooking" by the Washington Post, Mark Bittman's award-winning book How to Cook Everything has become the bible for a new generation of home cooks, and the series has more than 1 million copies in print. Now, with How to Cook Everything: Vegetarian, Bittman has written the definitive guide to meatless meals-a book that will appeal to everyone who wants to cook simple but delicious meatless dishes, from health-conscious omnivores to passionate... more
83
The ultimate kitchen companion, completely updated and better than ever, now for the first time featuring color photos
For twenty years, Mark Bittman's How to Cook Everything has been the definitive guide to simple home cooking. This new edition has been completely revised for today's cooks while retaining Bittman's trademark minimalist style--easy-to-follow recipes and variations, and tons of ideas and inspiration.
Inside, you'll find hundreds of brand-new features, recipes, and variations, like Slow-Simmered Beef Chili, My New Favorite Fried Chicken, and... more
For twenty years, Mark Bittman's How to Cook Everything has been the definitive guide to simple home cooking. This new edition has been completely revised for today's cooks while retaining Bittman's trademark minimalist style--easy-to-follow recipes and variations, and tons of ideas and inspiration.
Inside, you'll find hundreds of brand-new features, recipes, and variations, like Slow-Simmered Beef Chili, My New Favorite Fried Chicken, and... more
84
An essential, hip guide to wine for the new generation of wine drinkers, from the creators of the award-wining site WineFolly.com
Red or white? Cabernet or merlot? Light or bold? What to pair with food? Drinking great wine isn’t hard, but finding great wine does require a deeper understanding of the fundamentals.
Wine Folly: The Essential Guide to Wine will help you make sense of it all in a unique infographic wine book. Designed by the creators of WineFolly.com, which has won Wine Blogger of the Year from the International Wine & Spirits... more
Red or white? Cabernet or merlot? Light or bold? What to pair with food? Drinking great wine isn’t hard, but finding great wine does require a deeper understanding of the fundamentals.
Wine Folly: The Essential Guide to Wine will help you make sense of it all in a unique infographic wine book. Designed by the creators of WineFolly.com, which has won Wine Blogger of the Year from the International Wine & Spirits... more
85
A thought-provoking look at how what we eat profoundly affects all living things--and how we can make more ethical food choices
Five Principles for Making Conscientious Food Choices
1. Transparency: We have the right to know how our food is produced.
2. Fairness: Producing food should not impose costs on others.
3. Humanity: Inflicting unnecessary suffering on animals is wrong.
4. Social Responsibility: Workers are entitled to decent wages and working conditions.
5. Needs: Preserving life and health justifies more than other desires.
Peter... more
Five Principles for Making Conscientious Food Choices
1. Transparency: We have the right to know how our food is produced.
2. Fairness: Producing food should not impose costs on others.
3. Humanity: Inflicting unnecessary suffering on animals is wrong.
4. Social Responsibility: Workers are entitled to decent wages and working conditions.
5. Needs: Preserving life and health justifies more than other desires.
Peter... more
86
“America’s funniest science writer” (Washington Post) takes us down the hatch on an unforgettable tour. The alimentary canal is classic Mary Roach terrain: the questions explored in Gulp are as taboo, in their way, as the cadavers in Stiff and every bit as surreal as the universe of zero gravity explored in Packing for Mars. Why is crunchy food so appealing? Why is it so hard to find words for flavors and smells? Why doesn’t the stomach digest itself? How much can you eat before your stomach bursts? Can constipation kill you? Did it kill Elvis? In... more
87
Novella Carpenter loves cities-the culture, the crowds, the energy. At the same time, she can't shake the fact that she is the daughter of two back-to-the-land hippies who taught her to love nature and eat vegetables. Ambivalent about repeating her parents' disastrous mistakes, yet drawn to the idea of backyard self-sufficiency, Carpenter decided that it might be possible to have it both ways: a homegrown vegetable plot as well as museums, bars, concerts, and a twenty-four-hour convenience mart mere minutes away. Especially when she moved to a ramshackle house in inner city Oakland and... more
88
A panoramic experience that tells the story of Beastie Boys, a book as unique as the band itself--by band members ADROCK and Mike D, with contributions from Amy Poehler, Colson Whitehead, Spike Jonze, Wes Anderson, Luc Sante, and more.
Formed as a New York City hardcore band in 1981, Beastie Boys struck an unlikely path to global hip hop superstardom. Here is their story, told for the first time in the words of the band. Adam "ADROCK" Horovitz and Michael "Mike D" Diamond offer revealing and very funny accounts of their transition from teenage punks to budding rappers; their... more
Formed as a New York City hardcore band in 1981, Beastie Boys struck an unlikely path to global hip hop superstardom. Here is their story, told for the first time in the words of the band. Adam "ADROCK" Horovitz and Michael "Mike D" Diamond offer revealing and very funny accounts of their transition from teenage punks to budding rappers; their... more
90
We all witness, in advertising and on supermarket shelves, the fierce competition for our food dollars. In this engrossing exposé, Marion Nestle goes behind the scenes to reveal how the competition really works and how it affects our health. The abundance of food in the United States--enough calories to meet the needs of every man, woman, and child twice over--has a downside. Our over-efficient food industry must do everything possible to persuade people to eat more--more food, more often, and in larger portions--no matter what it does to waistlines or well-being.
Like... more
Like... more
Don't have time to read the top Food books of all time? Read Shortform summaries.
Shortform summaries help you learn 10x faster by:
- Being comprehensive: you learn the most important points in the book
- Cutting out the fluff: you focus your time on what's important to know
- Interactive exercises: apply the book's ideas to your own life with our educators' guidance.
91
If you struggle with binge eating, emotional eating, stress eating, or if you repeatedly manage to lose weight only to gain it all back, you may be approaching things with the wrong mindset.
Most contemporary thought on overeating and bingeing focuses on healing and self-love. But people who've overcome food and weight issues often report it was more like capturing and caging a rabid dog than learning to love their inner child...
Open the cage even an inch-or show that dog an ounce of fear-and it'll quickly burst out to shred your healthy eating plans, undoing all your... more
Most contemporary thought on overeating and bingeing focuses on healing and self-love. But people who've overcome food and weight issues often report it was more like capturing and caging a rabid dog than learning to love their inner child...
Open the cage even an inch-or show that dog an ounce of fear-and it'll quickly burst out to shred your healthy eating plans, undoing all your... more
92
The tenth anniversary edition of this landmark cookbook, with more than 325,000 copies in print, includes a new introduction from Deborah Madison, America’s leading authority on vegetarian cooking.
What Julia Child is to French cooking, Deborah Madison is to vegetarian cooking—a demystifier and definitive guide to the subject. After her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian...
Recommended by Yotam Ottolenghi, and 1 others. Yotam OttolenghiA few years ago, I got the brief to write a vegetarian column for The Guardian. I’m not a vegetarian, so I wanted to write the column as a challenge – and I must say it was a bit of a challenge. The idea of having to cook exclusively with vegetables was initially a difficult concept. To start with, I had plenty of ideas, but after about six months I realised I was sort of running out of things. (Source)
93
“Beautiful color photographs . . . temptingly arranged.”—The Library Letter
Planning an outdoor adventure? Make sure to consult this information-packed and photo-filled North American field guide—arranged by season and region—before you go!
Already a huge success in previous editions, this must-have field guide now features a fresh new cover, as well as nearly 400 color photos and detailed information on more than 200 species of edible plants all across North America.
With all the plants conveniently organized by season, enthusiasts will... more
Planning an outdoor adventure? Make sure to consult this information-packed and photo-filled North American field guide—arranged by season and region—before you go!
Already a huge success in previous editions, this must-have field guide now features a fresh new cover, as well as nearly 400 color photos and detailed information on more than 200 species of edible plants all across North America.
With all the plants conveniently organized by season, enthusiasts will... more
94
From the New York Times bestselling author of the National Book Award longlist title The Poet X comes a dazzling novel in prose about a girl with talent, pride, and a drive to feed the soul that keeps her fire burning bright.
Ever since she got pregnant freshman year, Emoni Santiago’s life has been about making the tough decisions—doing what has to be done for her daughter and her abuela. The one place she can let all that go is in the kitchen, where she adds a little something magical to everything she cooks, turning her food into straight-up... more
Ever since she got pregnant freshman year, Emoni Santiago’s life has been about making the tough decisions—doing what has to be done for her daughter and her abuela. The one place she can let all that go is in the kitchen, where she adds a little something magical to everything she cooks, turning her food into straight-up... more
Recommended by Mary Burkey, and 1 others. Mary BurkeyBoth With the Fire on High and The Poet X are just spectacular listening for teens. Elizabeth is a performance artist, she writes in verse, she’s the whole deal. (Source)
95
Ball Complete Book of Home Preserving contains over 400 delicious and creative recipes. Home canning puts the pleasures of eating natural, delicious produce at your fingertips year round. Preserving food is as modern and practical as the latest food trend, and its really quite simple. Easy-to-understand detailed instructions provide all the information you need before you begin a project. Enjoy the rewards of numerous homemade meals and snacks, created from just one preserving session. less
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The tiny town of Chewandswallow was very much like any other tiny town except for its weather which came three times a day, at breakfast lunch and dinner.
But it never rained rain and it never snowed snow and it never blew just wind. It rained things like soup and juice. It snowed things like mashed potatoes. And sometimes the wind blew in storms of hamburgers.
Life for the townspeople was delicious until the weather took a turn for the worse. The food got larger and larger and so did the portions. Chewandswallow was plagued by damaging floods and storms of huge food. the town was... more
But it never rained rain and it never snowed snow and it never blew just wind. It rained things like soup and juice. It snowed things like mashed potatoes. And sometimes the wind blew in storms of hamburgers.
Life for the townspeople was delicious until the weather took a turn for the worse. The food got larger and larger and so did the portions. Chewandswallow was plagued by damaging floods and storms of huge food. the town was... more
Recommended by Travis Herzog, and 1 others. Travis HerzogI absolutely LOVED this book as a kid, and I still love reading it today as an adult. @Ginger_Zee and @RobMarciano, I challenge you to post your own "shelfie" (selfie with a book) and @Disney will donate up to 1 million books for kids in need! #magicofstorytelling https://t.co/zEwuZpf0zc (Source)
97
Renowned cardiologist, William Davis, MD explains how eliminating wheat from our diets can prevent fat storage, shrink unsightly bulges, and reverse myriad health problems.
Every day, over 200 million Americans consume food products made of wheat. As a result, over 100 million of them experience some form of adverse health effect, ranging from minor rashes and high blood sugar to the unattractive stomach bulges that preventive cardiologist William Davis calls "wheat bellies." According to Davis, that excess fat has nothing to do with gluttony, sloth, or too much butter: It's due to... more
Every day, over 200 million Americans consume food products made of wheat. As a result, over 100 million of them experience some form of adverse health effect, ranging from minor rashes and high blood sugar to the unattractive stomach bulges that preventive cardiologist William Davis calls "wheat bellies." According to Davis, that excess fat has nothing to do with gluttony, sloth, or too much butter: It's due to... more
98
JAMES BEARD AWARD WINNER
The expanded wine guide from the creators of Wine Folly, packed with new information for devotees and newbies alike.
Wine Folly became a sensation for its inventive, easy-to-digest approach to learning about wine. Now in a new, expanded hardcover edition, Wine Folly: Magnum Edition is the perfect guide for anyone looking to take his or her wine knowledge to the next level. Wine Folly: Magnum Edition includes:
- more than 100 grapes and wines color-coded by style so you... more
The expanded wine guide from the creators of Wine Folly, packed with new information for devotees and newbies alike.
Wine Folly became a sensation for its inventive, easy-to-digest approach to learning about wine. Now in a new, expanded hardcover edition, Wine Folly: Magnum Edition is the perfect guide for anyone looking to take his or her wine knowledge to the next level. Wine Folly: Magnum Edition includes:
- more than 100 grapes and wines color-coded by style so you... more
99
Prenatal nutrition can be confusing. A lot of the advice you have been given about what to eat (or what not to eat) is well-meaning, but frankly, outdated or not evidenced-based. In Real Food for Pregnancy, you ll get clear answers on what to eat and why, with research to back up every recommendation. Author and specialist in prenatal nutrition, Lily Nichols, RDN, CDE, has taken a long and hard look at the science and discovered a wide gap between current prenatal nutrition recommendations and what foods are required for optimal health in pregnancy and for your baby s development. There has... more
100
For 30+ brand-new recipes and expanded Tips and Techniques', check out The New Artisan Bread in Five Minutes a Day, on sale now.
This is the classic that started it all Artisan Bread in Five Minutes a Day has now sold hundreds of thousands of copies. With more than half a million copies of their books in print, Jeff Hertzberg and Zoe Francois have proven that people want to bake their own bread, so long as they can do it easily and quickly.
Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own... more
This is the classic that started it all Artisan Bread in Five Minutes a Day has now sold hundreds of thousands of copies. With more than half a million copies of their books in print, Jeff Hertzberg and Zoe Francois have proven that people want to bake their own bread, so long as they can do it easily and quickly.
Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own... more
Don't have time to read the top Food books of all time? Read Shortform summaries.
Shortform summaries help you learn 10x faster by:
- Being comprehensive: you learn the most important points in the book
- Cutting out the fluff: you focus your time on what's important to know
- Interactive exercises: apply the book's ideas to your own life with our educators' guidance.