I know that there are a ton of “must read” and Top 10 book lists out there related to food and foodie culture, but I figured what’s the harm with throwing one more into the mix!
For me, whether they are cookbooks, professional memoires, or something in between, these books have helped to shape my culinary understanding and appreciation. Here are my personal top foodie reads:
- Kitchen Confidential – Anthony Bourdain, 2000 – Having worked my way through university as a server/bartender, this book truly resonates with me. Bourdain’s take on the restaurant “underbelly” is fascinating and maybe even educational.
- Salt, Fat, Acid, Heat – Samin Nosrat, 2017 – Quite possibly the most profound cooking guide out there. This one simply blew my mind, and continues to shape my cooking evolution each day. Just awesome! (Thanks Jane :-)) Note that this is also a series on Netflix)
- Napoleon’s Everyday Gourmet Grilling, Ted Reader, 2008 – This book marks the turning point in my personal food journey from cook to wannabe “chef”. I actually met Ted at a food event in 2018 and he is an amazing person in addition to being a great chef. His planked-smoked beef tenderloin recipe is one of my all-time favourites.
- The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures – Auguste Escoffier, 1969 – A guide to everything that is French cuisine, including an introduction to cooking fundamentals and over 3000 recipes.
- Joe Beef: Surviving the Apocalypse – Frédéric Morin, David McMillan, and Meredith Erickson, 2018 – A quirky look into the world of Joe Beef, the must visit Montreal restaurant. Also useful should we ever be overrun by zombies!
- The Joy of Cooking – Rombauer, Becker, and Scott – The granddaddy of them all! First published in 1931, this cookbook has grown over three generations and now features over 4,000 recipes.
- Medium Raw – Anthony Bourdain, 2010 – His retrospective on the earlier Kitchen Confidential, as well as a glimpse into his personal evolution and the ways success has changed him. Still classic Bourdain… (Thanks Danny!)
- The Art of Cooking – Frédéric Lebain and Jean-Paul Paireault, 1990 – Picked up back in my 20’s, this one holds special meaning because it was the first cookbook I ever owned. Still holds up well in terms of flavours and creativity.
- The Flavour Bible – Karen Page and Andrew Dornenburg, 2008 – The ultimate in culinary adventure and flavouring, featuring some of the world’s top chefs.
- Blood, Bones and Butter: The inadvertent education of a reluctant chef – Gabrielle Hamilton, 2012 – Anthony Bourdain called this “the best memoir by a chef. Ever.” so that’s saying something. Dare you not get hungry just reading this book.
Check these out and let me know what you think.
Cheers!
