Foodies usually scan through the pages of a cookbook to get cooking their favorite recipe, but what about some food literature.
I remember I read one of the most interesting briefs in The Prologue to Canterbury Tales, by Chaucer.
But the ones listed out by former restaurant owner, world traveler and freelance writer, Rachel Forrest are out and out food literatures presented in the most delicious language and with a great culinary command.
The top books are as follows:
1. The first book on her list is Insatiable: Tales from a Life of Delicious Excess by Gael Greene and that just tells you about the spice in the book and spice indeed comes from the rise of restaurant sector and all that went inside to add glamour to this sector.
2. Followed by this clandestine affair in the restaurant industry is the exploration of the food writer beyond the socially acceptable edible food domain and that is ‘The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones‘…tells you of the exaltation of crap in cooking.
3. Michael Ruhlman’s in-depth knowledge about what goes behind the secret kitchen of a chef, has taken him to explore the most in-sync and classy topic, on taking the chef out of his kitchen to showing his talent to the world and this is found in his book, The Reach of a Chef: Beyond the Kitchen.
Well these were a couple of books on Food Literature with a non-fictional bent. The areas where a foodie forms a perspective or a mindset about a particular topic, comes with those food literatures that speak on a particular topic.
4. The first has to be wine and Forrest tells about Ancient Wine: The Search for the Origins of Viniculture by Patrick E. McGovern that reveals about Stone Age origins of Wine that can be made through scientific DNA methods.
5. Hugh Johnson’s ‘A Life Uncorked‘ is an autobiographical journey of Johnson with wine.
6. Molecular Gastronomy: Exploring the Science of Flavor by Herve speaks about serious reading and not on your toilet seat. This is meant for culinary giants and for all those who want to know more about this technology.
7. Heat: An Amateur’s Adventures as a Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany by Bill Buford itself tells you about the difference between local chefs and professionals.
8. Eat This Book: A Year of Gorging and Glory on the Competitive Eating Circuit by Ryan Nerz is an interesting piece of good humor that gives a right bend to the spirit of gluttony.
9. Cooking in the Shaker Spirit by James Haller again displays tremendous potential of the Portsmouth chef in penning down recipes bearing a historical connection with Shakers at the Canterbury, New Hampshire Shaker Village.
