1. Recipes, Recipes, Recipes
For the ambitious, adventurous cook who can’t seem to walk past the kitchen without diving headfirst into a new recipe.
My Paris Kitchen – David Lebovitz
A decade after leaving the Bay Area for Paris, author and food blogger David Lebovitz channels his inner Parisian with a treasure trove of French-inspired delicacies – both from his kitchen and the culinary mecca around him. Think modern, homecook-friendly interpretations of Cassoulet, Coq au Vin and even … duck fat cookies. Witty, quirky, and filled with lush, food-loving detail, My Paris Kitchen is an extended homage that never gets boring.
2. Food Culture
For the obsessive foodie that wants to know exactly why kale is taking over the world.
Anything That Moves – Dana Goodyear
Ms. Goodyear fuses in-depth reporting with elegant prose in tackling her latest flight of fancy: food trends in America. Whether it is a nervy first encounter with legendary food critic Johnathan Gold or exploring the culinary merits of marijuana during a “Weed Dinner,” Goodyear peels back the layers behind the country’s fascination with food with conversational ease. For us, Anything That Moves is everything that matters.
The Third Plate: Field Notes on the Future of Food by Dan Barber
The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking by Jeff Hertzberg, Zoe François and Stephen Scott Gross
3. Restaurant Insider
For the diner who wishes to dine at every Michelin-starred restaurant, but views reading about it as an equally enjoyable alternative.
Eating with the Chefs – Per-Anders Jorgensen
The French Laundry, Noma, wd-50 – just a short order of the many, world-class restaurants that are featured in this book. Pers-Anders Jorgensen goes behind the scenes with his camera in tow, glimpsing into the one meal not privy to diners: the staff meal. With 200 gorgeous photos, over 50 recipes and countless untold kitchen stories, apart from actually Eating with the Chefs, what more can a foodie ask for?
Russ & Daughters: Reflections and Recipes from the House That Herring Built by Mark Russ Federman and Calvin Trillin
Gramercy Tavern Cookbook by Michael Anthony and Dorothy Kalins
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