Unfortunately, your access has now expired. But there’s good news—by subscribing today, you will receive 22 issues of Booklist magazine, 4 issues of Book Links, and single-login access to Booklist Online and over 170,000 reviews.
Your access to Booklist Online has expired. If you still subscribe to the print magazine, please proceed to your profile page and check your subscriber number against a current magazine mailing label. (If your print subscription has lapsed, you will need to renew.)
You must be logged in to read full text of reviews.
> Logged-in users can make lists, save searches, e-mail, and more!
> Click My Profile to create a username & password
> Try a free trial or subscribe today
July 2016 BOOKLIST
Find more Top 10 Food Books
A spotlight on food is as necessary and inevitable as the sunrise. And the following books, all reviewed in Booklist between October 15, 2012, and October 1, 2013, show how devoted we are to good reading about food.
Barbecue Crossroads: Notes and Recipes from a Southern Odyssey. By Robb Walsh. Univ. of Texas, $45 (9780292739321).
In this homage to a way of life that may very well pass away in the next decade or two, Walsh spends times with all kinds of people, including preachers and hog-raisers, to get at the essence of barbecue.
Consider the Fork: A History of How We Cook and Eat. By Bee Wilson. Basic, $26.99 (9780465021765).
At every turn, Wilson’s history of the technology of cooking and eating upends another unexamined tradition, revealing that utensils and practices now taken for granted in kitchen and at table have long and remarkable histories.
Cooked: A Natural History of Transformation. By Michel Pollan. Penguin, $27.95 (9781594204210).
Pollan’s newest treatise on how food reaches the world’s tables delves into the history of how humankind turns raw ingredients into palatable and nutritious food.
Jerusalem. By Yotam Ottolenghi and Sami Tamimi. Ten Speed, $35 (9781607743941).
The authors have compiled a luscious, photographic collection of 120 recipes with origins encompassing various religions, countries, and, occasionally, continents, with the history of Jerusalem and the foods found there sprinkled throughout the text.
Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art. By Caitlan Freeman. Ten Speed, $25 (9781607743903).
This is a remarkably innovative collection of more than 30 dessert recipes, all of which are modeled on art owned by the San Francisco Museum of Modern Art.
Preserving Wild Foods: A Modern Forager’s Recipes for Curing, Canning, Smoking, and Pickling. By Matthew Weingarten and Raquel Pelzel. Storey, paper, $19.95 (9781603427272).
New York City chef Weingarten and his sidekick-editor Pelzel have channeled the furious attention lavished on Copenhagen’s Noma restaurant and its foraging owner, Rene Redzepi, into a book that even a confirmed urbanite would embrace.
Scandinavian Classics: Over 100 Traditional Recipes.
By Niklas Ekstedt. Tr. by Lena Golden. Skyhorse, $24.95 (9781620870952).
The author owns a series of acclaimed restaurants in Sweden and has created a collection of Scandinavian recipes that are easy to follow.
The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook.
By Deb Perelman. Knopf, $35 (9780307595652).
Wildly popular food blogger and self-proclaimed “obsessive” self-taught cook and photographer Perelman’s exhaustive research in her tiny NYC kitchen yields some spectacular results in beautiful full color.
Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time. By Adrian Miller. Univ of North Carolina, $30 (9781469607627).
Miller moves way past common notions about soul food to offer a fascinating look at the cuisine and its close cousin, southern cooking.
Vegetable Literacy: Exploring the Affinities and History of the Vegetable Families, with 300 Recipes. By Deborah Madison. Ten Speed, $40 (9781607741916).
Committed vegetarians will cheer over another book from the hands of Madison, one of the nation’s best-known vegetarian cooks; comprehensive and exhaustive, this new cookbook surveys the world of edible plant products in rigorous scientific groupings.
> Try a free trial or subscribe today