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Gifts for the Foodie Who Reads - a list by GourmetGlam
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Bookish gifts for the food freak who loves to read about food, cooking, and well, more food.
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The Food Snob's Dictionary: An Essential Lexicon of Gastronomical Knowledge
First to recommend
2 people recommended this item
Description
If you're a true FOODIE, then ostensibly you already know all the words in this dictionary, but it's still a fun read anyway. And if you're an anti-foodie, then this is definitely a good book. To make fun of those snobs and their grass-fed homestead truffle-infused mire poix sous vide.
Updated Dec 5, 2007
Alone in the Kitchen with an Eggplant, edited by Jenni Ferrari-Adler
3 people recommended this item
Description
After the baby is a asleep and I'm alone in the kitchen, I like to open the fridge and stare, even though I yell at everyone else for wasting all that energy. And I eat whatever I want straight from the package, with the door still open.
Updated Dec 5, 2007
My Last Supper: 50 Great Chefs and Their Final Meals / Portraits, Interviews, and Recipes
First to recommend
2 people recommended this item
Description
Chefs have been playing the “My Last Supper” game among themselves for decades, if not centuries, but it had always been kept within the profession until now. Melanie Dunea came up with the ingenious idea to ask fifty of the world’s famous chefs to let her in on this insider’s game and tell her what their final meals would be. My Last Supper showcases their fascinating answers alongside stunning Vanity Fair–style portraits. Their responses are surprising, refreshing, and as distinct from each other as the chefs themselves. The portraits—gorgeous, intimate, and playful—are informed by their answers and reveal the passions and personalities of the most respected names in the business. Lastly, one recipe from each landmark meal is included in the back of the book.
Updated Dec 5, 2007
The Zen of Fish: The Story of Sushi, from Samurai to Supermarket
First to recommend
Description
This would make for a riveting enough story on its own, but Corson beautifully intersperses the drama with lessons about the history and science of each fish the class encounters, along with the rice and wasabi. He also reveals that just about everything Americans know about eating sushi is wrong, down to using chopsticks to dunk their fish in soy sauce. Foodies will find dozens of useful tips to enhance their appreciation of "the fast food of old Tokyo," especially if they entrust an experienced chef to prepare an omakase meal for them. The combination of culinary insights and personal drama makes for one of the more compelling food-themed books in recent years. (via Zagat)
Updated Dec 5, 2007
Backstage with Julia: My Years with Julia Child
First to recommend
Description
Barr, who worked with Julia Child for 24 years, first as an assistant and ultimately as her TV producer, offers an affectionate memoir of the cooking legend. A great book to add to the collection of books on one of cooking's original celebrity chefs. (via Zagat)
Updated Dec 5, 2007
The Omnivore's Dilemma
First to recommend
13 people recommended this item
Description
Pollan’s charismatic writing style makes him one of my favorite writers, but it’s the way he explores is subjects, in this case the food chain, that makes me want to buy everything he writes. He convinces us that what we eat changes our landscape more than anything else.
Updated Jul 11, 2006
the united states of arugula: how we became a gourmet nation
5 people recommended this item
Description
A great study in how our country went from eating for sustenance to eating for enjoyment.
Updated Nov 25, 2007
Animal, Vegetable, Miracle: A Year of Food Life
First to recommend
2 people recommended this item
Description
Ruth Reichl says that Barbara Kingsolver is an "extraordinary writer who decides for a year, she and her family are going to try to raise all their food or get it from neighbors."
Updated Jun 29, 2007
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What to Eat
3 people recommended this item
Description
Sure, everyone knows that you stick to the outer edges of the grocery store when you're trying to shop for "healthy foods," but even still, we make bad choices. Why? Nutritionist Marion Nestle provides an aisle-by-aisle guide to supermarket buying and thus an anatomy of American food business. "The way food is situated in today's society discourages healthful food choices," Nestle tells us, a fact that finds literal representation in our supermarkets, where food placement--dependant on "slotting fees," guaranteed advertising and other incentives--determines every purchase we make.
Updated Nov 25, 2007
On Food and Cooking: The Science and Lore of the Kitchen
6 people recommended this item
Description
On Food and Cooking is a classic reference book for chefs, home cooks, and gourmands. If you've been curious how about how cheese gets its flavor or why eggs can take on so many different cooked forms this is for you.
Updated Nov 29, 2006
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