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The Zen of Fish: The Story of Sushi, from Samurai to Supermarket
Trevor Corson
HarperCollins, 2007
Like Sushi....Not a book reader...you will like this book
+ Put Your Maki Where Your Mouth Is
+ Great book
This is a must read for any sushi lover. The book is very easy to read and is not dry. Warning! Reading this book will make you crave sushi :)
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How to Cook a Wolf
M. F. K. Fisher
North Point Press, 1988
Unusual writing for unusual times
+ What a read!
+ This is it! The First Edition of Wolf!
+ Overrated as a food writer?! Underrated as a writer!
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How to Pick a Peach: The Search for Flavor from Farm to Table
Russ Parsons
Mariner Books, 2008
With Juice Running Down Your Arms and Mouth Watering Taste
+ Good Read
+ An excellent reference for finding high quality fruits and vegetables
+ Great resource for taking advantage of fresh produce
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Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of ...
Margaret Visser
Grove Press, 1999
Fascinating facts about the mundane
+ Historical, interesting, slightly dated
+ An Original
+ Good book
+ An extraordinary, memorable and highly enjoyable read
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Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting ...
Bill Buford
Vintage, 2007
Apprentice of apprentices
+ You Need to Love the Kitchen
+ Outsider Looking In
+ banjo
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On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee
Scribner, 2004
food science my friends
+ Foody Gift
+ On Food and Cooking
+ Great Book!
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Cod: A Biography of the Fish That Changed the World
Mark Kurlansky
Penguin (Non-Classics), 1998
Cod: A Biography of the Fish that Changed the World
+ cod: a well written history
+ Cod this book be any better?
+ Cod: A Biography of the Fish that Changed the World
+ Al Gore should read this.
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Garde Manger, The Art and Craft of the Cold Kitchen
The Culinary Institute of America
Wiley, 2004
Garde Manger
+ Great Book!!!
+ The hows and whys on soups, salad and sandwiches
+ Excellent base book
+ Had to Have It
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The Making of a Chef: Mastering Heat at the Culinary Institute
Michael Ruhlman
Holt Paperbacks, 1999
Well written, dragged a bit at times, but learned so very much
+ One of the most engaging food memors you'll find
+ So That's How You Do It!
+ Wonderful Inside Look
+ Insightful and Entertaining
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Tender at the Bone: Growing Up at the Table
Ruth Reichl
Broadway, 1999
Warning - lot's of gushing to follow
+ Delicious to read
+ !!
+ I'm Hungry for More!
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The Soul of a Chef: The Journey Toward Perfection
Michael Ruhlman
Penguin (Non-Classics), 2001
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Garlic and Sapphires: The Secret Life of a Critic in Disguise
Ruth Reichl
Penguin Press HC, The, 2005
Yum!
+ I loved this book!
+ Entertaining and delicious
+ This is nonfiction that is fun, entertaining, educational and enlightening. It shows people judging a book by its cover.
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The True History of Chocolate, Second Edition
Sophie D. Coe, Michael D. Coe
Thames & Hudson, 2007
A delicious read about a delicious treat
+ Delicious Chocolate
+ A Delectable Treat.
Okay I must first confess I only read the first edition of this book, not the fancy schmancy second edition, but since I feel the two editions are mostly alike I shall proceed to review anyway, or I will just add the proviso that this review is intended for the first edition of this book. Anyway, ...
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Near a Thousand Tables : A History of Food
Felipe Fernandez-Armesto
Free Press, 2003
An Intriguing Bood
A fascinating and erudite account of our prehistoric and historic relationship with food. The book discusses such things as herding versus hunting, sea weed, cannibalism... etc. I highly recommend this page-turner for its delightful insights into our most treasured habit -- eating!
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Banana: The Fate of the Fruit That Changed the World
Dan Koeppel
Hudson Street Press, 2007
Mangu de Platano
+ Bananarama! The Forbidden and Forgotten Fruit of the Loom.
+ who knew?
+ Very informative
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