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Food in Nonfiction
From Anthony Bourdain's gritty Kitchen Confidential to Barbara Kingsolver's adventurous Animal, Vegetable, Miracle, food writing always leaves us wanting more. Go ahead and indulge! Devour some of these tasty, yet low-calorie, treats. Also, check out our blogs and Staff Picks lists for more book, music and movie recommendations.
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(2010)641.013 B5612 2010Best Food Writing 2010 is comprised of the finest culinary prose from the past year's books, magazines, newspapers, newsletters, and websites.
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Bittman, Mark -
(2009)613.2 B624f 2009From the award-winning guru of culinary simplicity and author of the bestselling How to Cook Everything and How to Cook Everything Vegetarian comes a plan for responsible eating that's as good for the planet as it is for the waistline.
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Hazan, Marcella -
(2008)B-Ha3363a 2008Widely credited with introducing proper Italian food to the English-speaking world, Hazan pens an evocative memoir of her fascinating journey from girlhood in Italy to womanhood in America and from relative obscurity to fame in the food world.
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Jacobsen, Rowan -
(2010)641.013 J176a 2010Terroir is French for taste of place. In this book, a James Beard Award-winning author explores many of the North American foods that depend on place for their unique flavor, including salmon from Alaska's Yukon River and honey from the tupelo-lined banks of the Apalachicola River.
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Masson, J. Moussaieff -
(2009)641.306 M419f 2009The bestselling author of When Elephants Weep explores humans' relationship with the animals they call food. Masson investigates how denial keeps people from recognizing the animal at the end of their fork as well as each culture's distinctions among animals considered food and those that are forbidden.
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Mazzeo, Tilar -
(2008)641.2224092 C636m 2008The Widow Clicquot brings to life the woman behind the famous champagne label—a daring and determined entrepreneur who, newly widowed during the chaotic years of the French revolution, assumes the reins of the fledgling wine business she and her husband had started.
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Melucci, Giulia -
(2009)641.5945 M529i 2009From failure to fusilli, this deliciously hilarious read tells the story of Melucci's fizzled romances and the mouthwatering recipes she used to seduce her men, smooth over the lumps, and console herself when the relationships flamed out.
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Pollan, Michael -
(2008)613.2 P771i 2008From the author of the bestselling The Omnivore's Dilemma comes this bracing and eloquent manifesto that shows readers how they might start making thoughtful food choices that will enrich their lives and enlarge their sense of what it means to be healthy.
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Reardon, Joan -
(2008)641.5092 R288m 2008Interspersed with recipes and richly illustrated with original watercolors, this work presents a retrospective of Mary Frances Kennedy Fisher's life as it unfolded in the homey settings and the kitchens where she developed her taste for French foods and wines.
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Richman, Adam -
(2010)641.5973 R5321a 2010Travel Channel host Richman tackles the ins and outs of American cuisine, demonstrating his own unique brand of culinary anthropology. Part travelogue, part fun-fact book, part serious culinary journalism, this work illuminates the food map in a way nobody has before.
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Slater, Nigel -
(2011)641.65 S6315t 2011A passionate guide to savoring the best the garden has to offer, Tender is a cookbook, a primer on produce, and above all, a beloved author's homage to his favorite vegetables.
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(2011)641.5973 S8846 2011We are what we eat—not just physiologically, but culturally. This collection of cross-cultural, generational essays, and accompanying recipes shows the profound importance of food dishes within American women's lives.
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Tan, Cheryl Lu-Lien -
(2011)641.595957 T1611t 2011Tan chronicles her quest to recreate the dishes of her native Singapore during one Lunar Calendar year, as a way to connect food and family with her sense of home.
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Timmermeister, Kurt -
(2011)630.92 T5845g 2011A former Seattle urbanite and restaurateur describes the realities of establishing a profitable farm on Vashon Island, his growing awareness of the relationship between food and its sources, and the specifics of making cheese, raising cows, and slaughtering pigs.
