Books on Food: 12 Reads for the Long Run

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These books are an eclectic group from gifted authors whose recipes, tips, instruction and/or explanation of techniques will edify the way you look at ingredients and how you transform them into meals. Look at these authors like the mentors they are and embrace what they have to say. This was the hardest category to narrow down. I get literally hundreds of books a year to review, but I’m keeping these.

Vegetable Literacy by Deborah Madison

Ivan Ramen by Ivan Orkin

Pizza by Gabriele Bonci

The AOC Cookbook by Suzanne Goin

Saving the Season by Kevin West

One Good Dish by David Tanis

Maximum Flavor by Alex Talbot and Aki Akosawa

Tartine Book No 3 by Chad Robertson

Four & Twenty Blackbirds Pie Book by Emily and Melissa Elsen

Notes from the Larder by Nigel Slater

The Photography of Modernist Cuisine by Nathan Myrvold

Salt, Sugar, Fat by Michael Moss