Hot food books

July 12, 2006 in In Season & Other Fresh Foods

Hot food books

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

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

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

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

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

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