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Food in Nonfiction
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(various editions)808.80355 B561Hughes assembles annually the most exceptional writing from the past year's books, magazines, newspapers, newsletters and Web sites. Within this book's six sections are the best writers on everything from the year's most celebrated chefs to extraordinary restaurant experiences.
- Bourdain, Anthony
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(2000)B-Bo666k 2000New York chef Tony Bourdain gives away secrets of the trade in his wickedly funny, inspiring memoir. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk, Bourdain's tales of the kitchen are as passionate as they are unpredictable. Kitchen Confidential reveals what Bourdain calls "25 years of sex, drugs, bad behavior and haute cuisine."
- Brennan, Georgeanne
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(2007)641.5944 B838p 2007Thirty years ago, this award-winning author and her family set out to realize the dream of a peaceful, rural existence. This evocative and passionate memoir — filled with delicious recipes and local color — describes her life cooking and living in the South of France.
- Clark, Robert
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(1996)B-Be37cs 1996"In the Beginning there was Beard," said Julia Child, and perhaps no other individual played such a central role in America's postwar fascination with food and cooking. First published as James Beard: A Biography (HarperCollins, 1993), it was chosen as a Notable Book of the Year by the New York Times.
- D'Avila-Latourrette, Victor-Antoine
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(2001)641.5636 D259s 2001Spiritual simplicity in a collection of recipes and menus
- Fisher, M. F. K. (Mary Frances Kennedy)
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(1999)B-Fi535me 1999Gathering journals, letters, translations and selections from her many books, The Measure of Her Powers showcases Fisher's versatility, providing new readers and loyal fans alike with a sampler from her wide-ranging body of work.
- Furiya, Linda
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(2006)B-Fu977b 2006While growing up in Versailles, an Indiana farm community, Linda Furiya tried to balance the outside world of Midwestern America with the Japanese traditions of her home life. As the only Asian family in a tiny township, Furiya's life revolved around Japanese food and the extraordinary lengths her parents went to in order to gather the ingredients needed to prepare it. Furiya's coming of age story includes family recipes of Japanese comfort food.
- Ginsberg, Debra
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(2000)B-Gi4347w 2000Ginsberg takes readers on an intimate journey of her 20 years as a waitress at the dingiest of diners, a soap-operatic Italian restaurant, an exclusive five-star dining club, and more. Through her stories, you get to see her develop as a waitress, and more importantly, mature as a person.
- Haller, James
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(2002)641.5944 H185v 2002Readers who enjoyed A Year in Provence can now spend a month in Savonnières with an award-winning chef and his friends, with dozens of recipes included.
- Pépin, Jacques
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(2003)B-Pe393a 2003In this frank and witty memoir, world-renowned chef Jacques Pépin tells how he rose from a frightened 13-year-old apprentice in an Old World kitchen to an Emmy Award-winning TV superstar.
- Reichl, Ruth
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(1998)B-Re 2717t 1998In this candid memoir by the New York Times restaurant critic whose high-spirited life has always been defined and enriched by food, Reichl's childhood and young-adult life provide a smorgasbord of wit and wisdom, sprinkled with recipes that perfectly capture her world. Sequels: Comfort me with apples: more adventures at the table and Garlic and sapphires: the secret life of a critic in disguise.
- Rochefort, Harriet Welty
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(2001)394.10944 R674f 2001The author of French Toast tells the rocky and funny tale of how she, an American raised on milk and beef, learned to appreciate food à la française. Rochefort takes readers into French "hypermarkets," invites them to join her for a typical six-course Sunday lunch in the country and reveals a few of her family's cherished recipes.
- Steingarten, Jeffrey
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(1997)641.013 S822m 1997The food critic for Vogue conducts his readers on a mouth-watering and outrageously funny survey of practically everything that anyone anywhere has ever called "dinner." Sequel: It must've been something I ate: the return of the man who ate everything.
- Trillin, Calvin
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(1994)641.01 T829ttIn the 1970s, Calvin Trillin informed us that the most glorious food in an American city was not to be found at the pretentious rooftop restaurant he called La Maison de la Casa House, Continental Cuisine. With three hilarious books, he established himself as "our funniest food writer." Now the three books have been combined in what Trillin calls The Tummy Trilogy.
- White, Marco Pierre
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(2007)B-W5847d 2007White, the first — and youngest — British chef to win three Michelin stars, tells the story of his life in food, relating the backroom antics, the blood feuds and the passion for great food that have driven London's greatest restaurants for decades.