The hottest food books
Heat By Bill Burford is subtitled “an amateur’s adventures as kitchen slave, line cook, pasta-maker, and apprentice to a Dante-quoting butcher in Tuscany”. How could you resist?
Heat at Amazon.com
The Nasty Bits by Anthony Bourdain has an equally intriguing subtitle: “collected varietal cuts, useable trim, scraps and bones”. This collection of stories from a well-versed chef would be a perfect accompaniment to Heat
Nasty at Amazon.com
The Omnivore’s Dilemma: A natural history of four meals by Michael Pollan looks at the food we currently eat, how it is grown, processed, shipped and served. The “four meals” refers to four meals that are assembled from the ground up: reading each section, you will trace the origins of a cheeseburger and fries (from McDonald’s); roast chicken, vegetables and a salad (from Whole Foods); grilled chicken, corn and a chocolate soufflé (from a sustainable farm); and mushrooms and pork (foraged from the wild).
Omnivore at Amazon.com
My Life in France by Julia Child and Alex Prud’Homme. Julia Child worked on this memoir in her last year of life with her grandnephew Alex Prud’Homme, who completed the work after her death in 2004 (age 91).
Life at Amazon.com
Insatiable: Tales from a Life of Delicious Excess by Gael Greene is another memoir from someone who has made of living of her relationship with food. The “Insatiable Critic”, her New York magazine column ran from 1968 to 2000.
Insatiable at Amazon.com
All research on this web site is the property of Leslie Beck Nutrition Consulting Inc. and is protected by copyright. Keep in mind that research on these matters continues daily and is subject to change. The information presented is not intended as a substitute for medical treatment. It is intended to provide ongoing support of your healthy lifestyle practices.