Advanced Search

Search

Advanced Search

Jacket cover images copied to clipboard.

Top Picks

Food Writing

By:

FCLSCollectionDevelopment

Fulton County Library System

Staff-created list

Famous chefs, restaurant critics, the way food connects to region and culture - these books will fill your food writing needs.

By:

FCLSCollectionDevelopment

Fulton County Library System

17 items

17 items

Bite by Bite

Bite by Bite

Nourishments & Jamborees

by Nezhukumatathil, Aimee

Book - 2024

In Bite by Bite, poet and essayist Aimee Nezhukumatathil explores the way food and drink evoke our associations and remembrances--a subtext or layering, a flavor tinged with joy, shame, exuberance, grief, desire, or nostalgia. In Bite by Bite, poet and essayist Aimee Nezhukumatathil explores the way food and drink evoke our associations and remembrances--a subtext or layering, a flavor tinged with joy, shame, exuberance, grief, desire, or nostalgia. Show less

In Bite by Bite, poet and essayist Aimee Nezhukumatathil explores the way food and drink evoke our associations and remembrances--a subtext or layering, a flavor tinged with joy, shame, exuberance, grief, desire, or nostalgia. In Bite by Bite, poet and essayist Aimee Nezhukumatathil explores the way food and drink evoke our associations and remembrances--a subtext or layering, a flavor tinged with joy, shame, exuberance, grief, desire, or nostalgia. Show less

Available in some locations

Place hold

Add to My For Later Shelf On my shelf

Chop Fry Watch Learn

Chop Fry Watch Learn

Fu Pei-mei and the Making of Modern Chinese Food

by King, Michelle Tien

Book - 2024

In 1949, a young Chinese housewife arrived in Taiwan and transformed herself from a novice to a natural in the kitchen. She launched a career as a cookboo...Show more In 1949, a young Chinese housewife arrived in Taiwan and transformed herself from a novice to a natural in the kitchen. She launched a career as a cookbook author and television cooking instructor that would last four decades. Years later, in America, flipping through her mother's copies of Fu Pei-mei's Chinese cookbooks, historian Michelle T. King discovered more than the recipes to meals of her childhood. She found, in Fu's story and in her food, a vivid portal to another time, when a generation of middle-class, female home cooks navigated the tremendous postwar transformations taking place across the world. Show less

In 1949, a young Chinese housewife arrived in Taiwan and transformed herself from a novice to a natural in the kitchen. She launched a career as a cookboo...Show more In 1949, a young Chinese housewife arrived in Taiwan and transformed herself from a novice to a natural in the kitchen. She launched a career as a cookbook author and television cooking instructor that would last four decades. Years later, in America, flipping through her mother's copies of Fu Pei-mei's Chinese cookbooks, historian Michelle T. King discovered more than the recipes to meals of her childhood. She found, in Fu's story and in her food, a vivid portal to another time, when a generation of middle-class, female home cooks navigated the tremendous postwar transformations taking place across the world. Show less

All copies in use Availability details

Place hold

Add to My For Later Shelf On my shelf

For the Culture

For the Culture

Phenomenal Black Women and Femmes in Food : Interviews, Inspiration, and Recipes

by Miller, Klancy

Book - 2023

Chef and writer Klancy Miller found her own way by trial and error--as a pastry chef, recipe developer, author, and founder of For the Culture magazine--b...Show more Chef and writer Klancy Miller found her own way by trial and error--as a pastry chef, recipe developer, author, and founder of For the Culture magazine--but what if she had known then what she knows now? What if she had known the extraordinary women profiled within these pages--entrepreneurs, chefs, food stylists, mixologists, historians, influencers, hoteliers, and more--and learned from their stories? Show less

Chef and writer Klancy Miller found her own way by trial and error--as a pastry chef, recipe developer, author, and founder of For the Culture magazine--b...Show more Chef and writer Klancy Miller found her own way by trial and error--as a pastry chef, recipe developer, author, and founder of For the Culture magazine--but what if she had known then what she knows now? What if she had known the extraordinary women profiled within these pages--entrepreneurs, chefs, food stylists, mixologists, historians, influencers, hoteliers, and more--and learned from their stories? Show less

Available in some locations

Place hold

Add to My For Later Shelf On my shelf

We Are What We Eat

We Are What We Eat

A Slow Food Manifesto

by Waters, Alice

Book - 2021

In We Are What We Eat , Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life's work. In We Are What We Eat , Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life's work. Show less

In We Are What We Eat , Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life's work. In We Are What We Eat , Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life's work. Show less

Available in some locations

Place hold

Add to My For Later Shelf On my shelf

Home Cooking

Home Cooking

A Writer in the Kitchen

by Colwin, Laurie

Paperback - 2010

From the humble hotplate of her one-room apartment to the crowded kitchens of bustling parties, Colwin regales us with tales of meals gone both magnificen...Show more From the humble hotplate of her one-room apartment to the crowded kitchens of bustling parties, Colwin regales us with tales of meals gone both magnificently well and disastrously wrong. Hilarious, personal, and full of Colwin's hard-won expertise, Home Cooking will speak to the heart of any amateur cook, professional chef, or food lover. Show less

From the humble hotplate of her one-room apartment to the crowded kitchens of bustling parties, Colwin regales us with tales of meals gone both magnificen...Show more From the humble hotplate of her one-room apartment to the crowded kitchens of bustling parties, Colwin regales us with tales of meals gone both magnificently well and disastrously wrong. Hilarious, personal, and full of Colwin's hard-won expertise, Home Cooking will speak to the heart of any amateur cook, professional chef, or food lover. Show less

All copies in use Availability details Holds: 1 on 3 copies

Place hold

Add to My For Later Shelf On my shelf

Kitchen Confidential

Kitchen Confidential

Adventures in the Culinary Underbelly

by Bourdain, Anthony

Book - 2018

Almost two decades ago, the New Yorker published a now infamous article, "Don't Eat before You Read This," by then little-known chef Anthony Bourdain. Bourdain spared no one's appetite as he revealed what happens behind the kitchen door. Almost two decades ago, the New Yorker published a now infamous article, "Don't Eat before You Read This," by then little-known chef Anthony Bourdain. Bourdain spared no one's appetite as he revealed what happens behind the kitchen door. Show less

Almost two decades ago, the New Yorker published a now infamous article, "Don't Eat before You Read This," by then little-known chef Anthony Bourdain. Bourdain spared no one's appetite as he revealed what happens behind the kitchen door. Almost two decades ago, the New Yorker published a now infamous article, "Don't Eat before You Read This," by then little-known chef Anthony Bourdain. Bourdain spared no one's appetite as he revealed what happens behind the kitchen door. Show less

All copies in use Availability details Holds: 2 on 2 copies

Place hold

Add to My For Later Shelf On my shelf

Notes From A Young Black Chef

Notes From A Young Black Chef

A Memoir

by Onwuachi, Kwame

Book - 2019

By the time he was twenty-seven years old, Kwame Onwuachi (winner of the 2019 James Beard Foundation Award for Rising Star Chef of the Year) had opened--a...Show more By the time he was twenty-seven years old, Kwame Onwuachi (winner of the 2019 James Beard Foundation Award for Rising Star Chef of the Year) had opened--and closed--one of the most talked about restaurants in America. He had launched his own catering company with twenty thousand dollars that he made from selling candy on the subway, yet he'd been told he would never make it on television because his cooking wasn't "Southern" enough. In this inspiring memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age. Show less

By the time he was twenty-seven years old, Kwame Onwuachi (winner of the 2019 James Beard Foundation Award for Rising Star Chef of the Year) had opened--a...Show more By the time he was twenty-seven years old, Kwame Onwuachi (winner of the 2019 James Beard Foundation Award for Rising Star Chef of the Year) had opened--and closed--one of the most talked about restaurants in America. He had launched his own catering company with twenty thousand dollars that he made from selling candy on the subway, yet he'd been told he would never make it on television because his cooking wasn't "Southern" enough. In this inspiring memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age. Show less

Available in some locations

Place hold

Add to My For Later Shelf On my shelf

Good Taste

Good Taste

A Life of Food and Passion

by Ducasse, Alain

Book - 2023

A memoir and manifesto from the world's most Michelin starred chef, Alain Ducasse, with introductions by internationally renowned writer Jay McInerney and chef Clare Smyth. A memoir and manifesto from the world's most Michelin starred chef, Alain Ducasse, with introductions by internationally renowned writer Jay McInerney and chef Clare Smyth. Show less

A memoir and manifesto from the world's most Michelin starred chef, Alain Ducasse, with introductions by internationally renowned writer Jay McInerney and chef Clare Smyth. A memoir and manifesto from the world's most Michelin starred chef, Alain Ducasse, with introductions by internationally renowned writer Jay McInerney and chef Clare Smyth. Show less

Available in some locations

Place hold

Add to My For Later Shelf On my shelf

If You Can't Take the Heat

If You Can't Take the Heat

Tales of Food, Feminism, and Fury

by DeRuiter, Geraldine

Book - 2024

When celebrity chef Mario Batali sent out an apology letter for the sexual harassment allegations made against him, he had the gall to include a recipe--f...Show more When celebrity chef Mario Batali sent out an apology letter for the sexual harassment allegations made against him, he had the gall to include a recipe--for cinnamon rolls, of all things. Geraldine DeRuiter decided to make the recipe, and she happened to make food journalism history along with it. Her subsequent essay, with its scathing commentary about the pervasiveness of misogyny in the food world, would be read millions of times, lauded by industry luminaries from Martha Stewart to New York Times restaurant critic Pete Wells, and would land DeRuiter in the middle of a media firestorm. She found herself on the receiving end of dozens of threats when all she wanted to do was make something to eat (and, okay fine, maybe take down the patriarchy). Show less

When celebrity chef Mario Batali sent out an apology letter for the sexual harassment allegations made against him, he had the gall to include a recipe--f...Show more When celebrity chef Mario Batali sent out an apology letter for the sexual harassment allegations made against him, he had the gall to include a recipe--for cinnamon rolls, of all things. Geraldine DeRuiter decided to make the recipe, and she happened to make food journalism history along with it. Her subsequent essay, with its scathing commentary about the pervasiveness of misogyny in the food world, would be read millions of times, lauded by industry luminaries from Martha Stewart to New York Times restaurant critic Pete Wells, and would land DeRuiter in the middle of a media firestorm. She found herself on the receiving end of dozens of threats when all she wanted to do was make something to eat (and, okay fine, maybe take down the patriarchy). Show less

All copies in use Availability details

Place hold

Add to My For Later Shelf On my shelf

Dirt

Dirt

Adventures in Lyon as A Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking

by Buford, Bill

Book - 2020

A hilariously self-deprecating, highly obsessive account of the author's adventures, in the world of French haute cuisine, for anyone whose ever found joy...Show more A hilariously self-deprecating, highly obsessive account of the author's adventures, in the world of French haute cuisine, for anyone whose ever found joy in cooking and eating food with their family--from the author of the best-selling, widely acclaimed Heat . Show less

A hilariously self-deprecating, highly obsessive account of the author's adventures, in the world of French haute cuisine, for anyone whose ever found joy...Show more A hilariously self-deprecating, highly obsessive account of the author's adventures, in the world of French haute cuisine, for anyone whose ever found joy in cooking and eating food with their family--from the author of the best-selling, widely acclaimed Heat . Show less

Available in some locations

Place hold

Add to My For Later Shelf On my shelf

Julie and Julia

Julie and Julia

My Year of Cooking Dangerously

by Powell, Julie

Paperback - 2009

Nearing 30 and trapped in a dead-end secretarial job, Julie Powell reclaims her life by cooking every single recipe in Julia Child's legendary Mastering t...Show more Nearing 30 and trapped in a dead-end secretarial job, Julie Powell reclaims her life by cooking every single recipe in Julia Child's legendary Mastering the Art of French Cooking in the span of one year. It's a hysterical, inconceivable redemptive journey -- life rediscovered through aspics, calves' brains and cré me brûlée. Show less

Nearing 30 and trapped in a dead-end secretarial job, Julie Powell reclaims her life by cooking every single recipe in Julia Child's legendary Mastering t...Show more Nearing 30 and trapped in a dead-end secretarial job, Julie Powell reclaims her life by cooking every single recipe in Julia Child's legendary Mastering the Art of French Cooking in the span of one year. It's a hysterical, inconceivable redemptive journey -- life rediscovered through aspics, calves' brains and cré me brûlée. Show less

Available in some locations

Place hold

Add to My For Later Shelf On my shelf

Blood, Bones, & Butter

Blood, Bones, & Butter

The Inadvertent Education of A Reluctant Chef

by Hamilton, Gabrielle

Book - 2011

The chef of New York's East Village Prune restaurant presents an account of her search for meaning and purpose in the central rural New Jersey home of her...Show more The chef of New York's East Village Prune restaurant presents an account of her search for meaning and purpose in the central rural New Jersey home of her youth, marked by a first chicken kill, an international backpacking tour, and the opening of a first restaurant. Show less

The chef of New York's East Village Prune restaurant presents an account of her search for meaning and purpose in the central rural New Jersey home of her...Show more The chef of New York's East Village Prune restaurant presents an account of her search for meaning and purpose in the central rural New Jersey home of her youth, marked by a first chicken kill, an international backpacking tour, and the opening of a first restaurant. Show less

Available in some locations

Place hold

Add to My For Later Shelf On my shelf

The Apprentice

The Apprentice

My Life in the Kitchen

by Pépin, Jacques

Book - 2003

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 apprent...Show more 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 Awardwinning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain. Show less

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 apprent...Show more 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 Awardwinning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain. Show less

Available in some locations

Place hold

Add to My For Later Shelf On my shelf

The Cooking Gene

The Cooking Gene

A Journey Through African-American Culinary History in the Old South

by Twitty, Michael W.

Book - 2017

A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and fo...Show more 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. Show less

A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and fo...Show more 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. Show less

Available in some locations

Place hold

Add to My For Later Shelf On my shelf

Hungry

Hungry

Eating, Road-tripping, and Risking It All With the Greatest Chef in the World

by Gordinier, Jeff

Book - 2019

A food critic chronicles four years spent traveling with René Redzepi, the renowned chef of Noma, in search of the most tantalizing flavors the world has to offer. A food critic chronicles four years spent traveling with René Redzepi, the renowned chef of Noma, in search of the most tantalizing flavors the world has to offer. Show less

A food critic chronicles four years spent traveling with René Redzepi, the renowned chef of Noma, in search of the most tantalizing flavors the world has to offer. A food critic chronicles four years spent traveling with René Redzepi, the renowned chef of Noma, in search of the most tantalizing flavors the world has to offer. Show less

Available in some locations

Place hold

Add to My For Later Shelf On my shelf

Comfort Me With Apples

Comfort Me With Apples

More Adventures at the Table

by Reichl, Ruth

Book - 2001

In Ruth Reichl's latest book -- one that will delight her fans and convert those as yet uninitiated to her charming tales -- the author brings to life her adventures in pursuit of good meals and good company. In Ruth Reichl's latest book -- one that will delight her fans and convert those as yet uninitiated to her charming tales -- the author brings to life her adventures in pursuit of good meals and good company. Show less

In Ruth Reichl's latest book -- one that will delight her fans and convert those as yet uninitiated to her charming tales -- the author brings to life her adventures in pursuit of good meals and good company. In Ruth Reichl's latest book -- one that will delight her fans and convert those as yet uninitiated to her charming tales -- the author brings to life her adventures in pursuit of good meals and good company. Show less

Available in some locations

Place hold

Add to My For Later Shelf On my shelf

The Food Adventurers

The Food Adventurers

How Around-the-world Travel Changed the Way We Eat

by Bender, Daniel E.

Book - 2023

From mangosteen fruit discovered in a colonial Indonesian marketplace to caviar served on the high seas in a cruise liner's luxurious dining saloon, The F...Show more From mangosteen fruit discovered in a colonial Indonesian marketplace to caviar served on the high seas in a cruise liner's luxurious dining saloon, The Food Adventurers narrates the history of eating on the most coveted of tourist journeys: the around-the-world adventure. The book looks at what tourists ate on these adventures, as well as what they avoided, and what kinds of meals they described in diaries, photographs, and postcards. Daniel E. Bender shows how circumglobal travel shaped popular fascination with world cuisines while leading readers on a culinary tour from Tahitian roast pig in the 1840s, to the dining saloon of the luxury Cunard steamer Franconia in the 1920s, to InterContinental and Hilton hotel restaurants in the 1960s and '70s. Show less

From mangosteen fruit discovered in a colonial Indonesian marketplace to caviar served on the high seas in a cruise liner's luxurious dining saloon, The F...Show more From mangosteen fruit discovered in a colonial Indonesian marketplace to caviar served on the high seas in a cruise liner's luxurious dining saloon, The Food Adventurers narrates the history of eating on the most coveted of tourist journeys: the around-the-world adventure. The book looks at what tourists ate on these adventures, as well as what they avoided, and what kinds of meals they described in diaries, photographs, and postcards. Daniel E. Bender shows how circumglobal travel shaped popular fascination with world cuisines while leading readers on a culinary tour from Tahitian roast pig in the 1840s, to the dining saloon of the luxury Cunard steamer Franconia in the 1920s, to InterContinental and Hilton hotel restaurants in the 1960s and '70s. Show less

Available in some locations

Place hold

Add to My For Later Shelf On my shelf

Powered by BiblioCommons.

BiblioCore: app31 Version 9.26.0 Last updated 2024/12/02 13:37

[]

[]

To Top