Books

[edenman]

Anybody got a copy of Scavenger's Guide to Haute Cuisine? It's supposed to be about cooking random meats, a topic near and dear to my heart.

NYT article about the guy had me laughing out loud at a couple lines, including this gem:

"Brooklyn squirrel — the thinking man’s chicken"

[xcanuck]

Anyone read Madhur Jaffrey's latest book, Climbing the Mango Tree: A Memoir of a Childhood in India?

I've read some of her food related writing and it's quite well done. The book apparently also includes about 30 recipes at the end of the book.

[legant]

This may be up thread, but... How do you read a cookbook?

Me? Usually I do three reads: the first one focuses on the pictures; the second concentrates on food items or cooking methods (e.g., braise, roast, simmer) in the titles of recipes; the final read is a scan of the index, usually by ingredient. After that I’m ready to tag or dog-ear the pages.

Much of my cookbook reading is done right before bed. Which might explain why I’ve been told I talk -- and drool -- in my sleep. Hmmm… oxtails… racellete… raisin bread… ramps…

[jpschust]

This may be up thread, but... How do you read a cookbook?

Me? Usually I do three reads: the first one focuses on the pictures; the second concentrates on food items or cooking methods (e.g., braise, roast, simmer) in the titles of recipes; the final read is a scan of the index, usually by ingredient. After that I’m ready to tag or dog-ear the pages.

Much of my cookbook reading is done right before bed. Which might explain why I’ve been told I talk -- and drool -- in my sleep. Hmmm… oxtails… racellete… raisin bread… ramps…

There's a really interesting piece on this at the beginning of Bourdain's Le Halles cookbook, both about reading the books and how one should approach a recipe.

This brings me to an important point. I'm not sure I've really taken the time to READ my entire cookbooks. I find myself flagging down things that sound interesting and trying them, often leaving other items in a dry unread wasteland. I think it might be time to pick up one of my more adventurous books and go at it.

[mdt]

This may be up thread, but... How do you read a cookbook?

I usually read mine front to back like a book. I got some really strange looks and comments when I did this taking the metro to work.

[Heather]

Just finished Hotel Bemelmans and When You Lunch With The Emperor by Ludwig Bemelmans, best known as the author of the Madeline series of children's books, but also a delightful memoirist. He worked at the Ritz Carlton in NYC from 1914-29, and his fictionalized accounts of the hotel, its employees, and its clientele are witty and fascinating.

I picked up The Joy of Drinking by Barbara Holland at Politics & Prose last night, and it's slight but charming.

[Barbara]

I picked up The Joy of Drinking by Barbara Holland at Politics & Prose last night, and it's slight but charming.

I took her book Endangered Pleasures: In Defense of Naps, Bacon, Martinis, Profanity and Other Indulgences on the Georgia trip. A book of short essays, which can be picked up and put down at will. Perfect airplane fare.

[porcupine]

Has anyone here besides me read Barbara Kingsolver's Animal, Vegetable, Miracle ? It's an interesting contrast to The Omnivore's Dilemma. Though it isn't as deep and detailed as Pollan's book, AVM is much more personal, humorous, and less preachy.

[Barbara]

Has anyone here besides me read Barbara Kingsolver's Animal, Vegetable, Miracle ? It's an interesting contrast to The Omnivore's Dilemma. Though it isn't as deep and detailed as Pollan's book, AVM is much more personal, humorous, and less preachy.

I'm in the midst of reading it right now. Enjoying it HUGELY. Had to read aloud to Dame Edna about the chickens and turkeys.

[smokey]

Has anyone here besides me read Barbara Kingsolver's Animal, Vegetable, Miracle ? It's an interesting contrast to The Omnivore's Dilemma. Though it isn't as deep and detailed as Pollan's book, AVM is much more personal, humorous, and less preachy.

How funny, I just commented on this in the Omnivore's Dilemna thread. I haven't read OD, so can't do the compare/contrast. However, I found it far too preachy for me. And her kids are made of pure sugar if they complained as little as she sid they did. I don't know, it just rubbed me the wrong way--way too Waltons or something.

[legant]

For the Nigella fans out there: An interesting review of her latest book Nigella Express.

My favorite passage:

"Marinate the salmon for three minutes on the first side and two minutes on the second."

That's not marinating; that's dunking.

[Heather]

I just read Fergus Henderson's Beyond Nose To Tail again, and I think I'm in love.

[Karen Resta]

Tossed back a couple of volumes recently. Finished Molly O'Neill's anthology of American Food Writing. Loved it, though it was like eating a bit too much all at once to do in one sitting, taking it seriously.

There are many excerpts of longer pieces in the book, some of which are derived from unexpected sources - writers who write not of food but who speak of food inside what they write of. Those bits were the best ones, to my mind, because the writing was done within a global or expanded focus, looking at the world then laying the eyes upon the food and writing with the eyes upon it - not looking at the food and writing while one simply lifted one's eyes now and again to address the surroundings of it all.

Then on to The New Yorker Book of Food and Wine edited by David Remnick. No surprise that this is an excellent book also. The fictional pieces were fascinating, particularly the ones from the 1930's and around then. Many classic pieces here of all varieties.

Starting The Tenth Muse by Judith Jones. An enjoyable flitting read, full of fun and reminiscent of what I think of as the Weschberg Days. A cast of characters well-known to those of that time. Paris and the Milieu sort of thing. So far, anyway.

Next on the list is From St. Hildegard's Kitchen - Foods of Health, Foods of Joy. Advice from a Saint.

We'll see.

[ol_ironstomach]

Next on the list is From St. Hildegard's Kitchen - Foods of Health, Foods of Joy. Advice from a Saint.

We'll see.

Cool...let us know how that one is? St. H apparently had a lot of ideas about rectifying the humours that wouldn't sit well with us decadent foodies, including a prohibition on the eating of goose fat

[MBK]

Just started The Sharper Your Knife, The Less You Cry, a memoir of a 36 year old corporate type who moved to Paris to go to Le Cordon Bleu. (Yes, the appropriate response is "of course she's reading that book!")

I don't have high hopes - word on the street is the author is extremely negative about her experience there (and since I'm extremely positive about mine, I'm unlikely to be sympathetic to whining about mean chefs or hard classes) ... but I'm in the process of reading anything and everything that'll remind me of my time in Paris, so this one makes the list.

[Poivrot Farci]

but I'm in the process of reading anything and everything that'll remind me of my time in Paris, so this one makes the list.

“Down and Out in Paris and London”

Following the route of Parisian culinary nostalgia, but with a pauper’s flavor is George Orwell’s rugged autobiographical novel of early 20th century service industry slavery with a destitute cast of beggars, hobos, tramps and a Russian waiter named Boris. The somber culinary memoirs are of Orwell’s stint as a vagrant plongeur washing dishes and shoveling coal into the stoves at Hotel X 18 hours a day, defiantly wearing a mustache traditionally decreed only to the Chef. A victim of theft, poverty and despair he is driven to streets, sidewalks and benches that hurt his back.

Gas island-suites have replaced the coal burning fourneaux, washing machines now alleviate some dish hands, Orwell’s hotel and other storefronts along imaginary rue du Coq d’Or (rue Pot du Fer) have changed hands but landmarks and rickety buildings creeping over cobblestoned streets throughout the Quartier Latin and elsewhere remain.

[Mark Slater]

“Down and Out in Paris and London”

Following the route of Parisian culinary nostalgia, but with a pauper’s flavor is George Orwell’s rugged autobiographical novel of early 20th century service industry slavery with a destitute cast of beggars, hobos, tramps and a Russian waiter named Boris. The somber culinary memoirs are of Orwell’s stint as a vagrant plongeur washing dishes and shoveling coal into the stoves at Hotel X 18 hours a day, defiantly wearing a mustache traditionally decreed only to the Chef. A victim of theft, poverty and despair he is driven to streets, sidewalks and benches that hurt his back.

Gas island-suites have replaced the coal burning fourneaux, washing machines now alleviate some dish hands, Orwell’s hotel and other storefronts along imaginary rue du Coq d’Or (rue Pot du Fer) have changed hands but landmarks and rickety buildings creeping over cobblestoned streets throughout the Quartier Latin and elsewhere remain.

Jeebus, PF, what a tortured response! George Orwell-Sinclair Lewis-Rachel Carson. That was then, this is now.

[MBK]

Jeebus, PF, what a tortured response! George Orwell-Sinclair Lewis-Rachel Carson. That was then, this is now.

[edenman]

The first in a series of "Eric takes notes on food books he reads" episodes: I picked up Jim Harrison's "The Raw and the Cooked" while on vacation last week, and read it pretty quickly. To avoid forgetting stuff, I took notes. It was good on the whole...there were definitely some cultural references I didn't get (most of the book's content was written when I was 10 ) and I had to look a fair bit of stuff up, but it's interesting writing nonetheless.

p28- I have mentioned before that we are in the middle of yet another of the recurrent sweeps across the nation of the "less is more" bullies. When any of these people arrive in my yard I toss a head of iceberg lettuce and some dog biscuits off the porch. I heard recently that a New York society botanist has been attempting to crossbreed kiwi and jicama, which, if successful, will keep these bliss-ninnies happy for years. Lucky for the rest us these folks aren't visible sideways. From the front, you can see through their hands as if they were raw shrimp

p40- A number of years ago I had the notion that I wished to write a poem as immediately fascinating as a recipe or a dirty picture. Fat chance. Art is in no position to duke it out with our baser appetites... - I thought this was an interesting comment, especially as (almost 20 years later) most of pop culture continues to drift further away from art and further towards satisfying those base appetites. I guess art has never been that appealing to the masses, it's just that now we're really good at satisfying the appetites for recipes and dirty pictures.

p75 - It's an awkward passage to quote, but he brings up the issue of how distanced society has become from its food source. I'm sure it's not the first time, but it's good to know that the locavore movement has its roots way back in '91.

p82 - To purchase a fine meal is to purchase a fine memory

p85 - Feijoada, as everyone knows, is the Brazilian feast comprising a black-bean stew of a half dozen smoked meats (needless to say, I didn't know that)

p109 - Also, I can't listen to the news without [an alcoholic] beverage--the dark tales of how Republican rapacity mated with Democratic desuetude, monitored by a press with moral Alzheimer's, has imperiled the republic - without getting into a discussion about politics, I found the idea of needing alcohol to get through a viewing of the news to be hilarious.

p126 - a particularly funny sequence including instructions on laying off cholesterol: go lay down in a chicken pen and make your face appear to be a nest. the chicken lays it's egg on your face, and you no longer have any desire to eat eggs

p143 - he is terrible at learning spanish. Naturally, nothing in Spanish on a menu escapes me, and there is this image of a man going from country to country speaking a nonsense language made up totally of food items - I've always found that the most important words to learn in a language were the food-related ones (once you've learned "bathroom" first, of course)

p154 - I took [my dinner] to the table with a heavy loaf of Chamberlain's sour rye and a sixteen-ounce glass of Valpolicella (I allow myself only one glass of wine at dinner, so I make it count).

p168 - Never eat more in a day than your head weighs followed by How do you weigh your head?

p175 - Probably my favorite passage in the whole book. There is an inordinate capacity in institutions, whether governments, universities, publishers, or studios, to turn pretty good wine, vintage or not, into distilled water that they hope everyone will want to drink. You have to hold out for the wine, even blood, nights that are actually dark, bears that aren't teddy, gritty women you actually know, children who die contorted into question marks, the sun on people who never bought lotion, the human voice not reduced to prattle, animals who have never been watched, the man who cuts all the ropes so he won't hang himself. - It starts as a passionate plea for interesting "wine" but falls into a somewhat depressing reflection on the various facets of what "interesting" can mean. Really good.

p205 - My cooking is similar to, but less in quality than, those hot new American chefs who are innovative before they learn the language. It is similar to thinking you can write French poetry after a couple of years of college French. - nice.

p214 - the end of a letter from Gérard Oberlé: May the Great Universal Pork Butcher who presides over all destinies keep your good old brown dog head intact and may He continue to use those of pigs to make his headcheese - the french are awesome.

p219 - also from Gérard, who after a feast, said "But Father, I thought gluttony was a sin." [the priest] catechized me, [saying] "Child, it is better to burst one's own belly than to scorn God's generosities." - words to live by.

And finally (although a bit of a backtrack) - p210 - a Brillat-Savarin quote courtesy of Gérard: He who entertains friends without devoting special attention to the meal prepared for them, is not worthy of having friends

Wow, this was longer than I expected. Time to sleep.

[edenman]

Picked up "Hervé This - Molecular Gastronomy" in PDX almost two months ago and just finished it. It was a struggle. Lots of good information, but I'd put money on the translator being French: the English is frequently stilted and difficult to read. On top of that, the content is very scattered (changing topics ever few pages) and highly technical. If you aren't a food chemist or at least an advanced cook, you'll have trouble getting through it. That's not to say the book isn't interesting: I learned alot and am glad I read it. It was just a tough read, and seems like an topic that somebody could write a much more accessible "Molecular Gastronomy for Dummies" book about. Paging Alton Brown...

[Karen Resta]

Cool...let us know how that one is? St. H apparently had a lot of ideas about rectifying the humours that wouldn't sit well with us decadent foodies, including a prohibition on the eating of goose fat

This book actually made me sleepy.

A year later, I still remember how sleepy it made me.

[Pat]

I just finished reading Cookoff: Recipe Fever in America. It far exceeded my expectations.

[jpschust]

Picked up "Hervé This - Molecular Gastronomy" in PDX almost two months ago and just finished it. It was a struggle. Lots of good information, but I'd put money on the translator being French: the English is frequently stilted and difficult to read. On top of that, the content is very scattered (changing topics ever few pages) and highly technical. If you aren't a food chemist or at least an advanced cook, you'll have trouble getting through it. That's not to say the book isn't interesting: I learned alot and am glad I read it. It was just a tough read, and seems like an topic that somebody could write a much more accessible "Molecular Gastronomy for Dummies" book about. Paging Alton Brown...

Good eats is often just a distillation of This' writing.

[Karen Resta]

I pulled several of Gaston Lenotre's books off my shelf to review (re-read) after hearing of his death the other day - and am as pleased with my favorite one (Lenotre's Desserts and Pastries) as I was when first reading it. Which means very.

[Karen Resta]

Just finished Anne Mendelson's Milk - The Surprising Story of Milk Through the Ages and was pleasantly surprised. I was ready for a book that had a lot of historic detail, and this one does - in a very serious sort of way. But tucked right in alongside all this is a lot, a lot, of recipes for all Manner of Things Milky (Mennonite Buttermilk Salad, anyone? No? Cremets de Angers then?). I don't impress easily (sadly), but this book did it well.

If there's anyone out there who thought about reading this one but avoided it for fear of being bored to death by food history without the mooring of real food/real recipes - you might want to take a second look.

[DanCole42]

I'm surprised no one has referenced this anywhere on DR.com before:

The Flavor Bible

I've been dreaming about a book like this for years. As someone who not only prefers to cook without a recipe, but realizes that technique, experience, and ingredient quality is more important than any instruction manual, this book is ideal. Basically it contains a series of headings: mostly different ingredients like butternut squash, morel mushrooms, etc., but also things like "Winter" and "Astringent." Under each heading are lists of ingredients that go exceedingly well with those headings - with especially powerful pairings bolded or otherwise highlighted. It also lists classic flavor pairings, like garlic-rosemary-lemon.

Going to the grocery store and see that they have a special on yams? BOOM. Look up yams and see what goes with 'em. Part of a CSA, and want to know what to do with the ten pounds of leeks you just got? Hooyah.

The pairings themselves come from panels of chefs like Grant Achatz, Eric Ripert, Michel Richard, and others. It is a FANTASTIC book and really the only "cookbook" you should ever need.

[cjsadler]

I'm surprised no one has referenced this anywhere on DR.com before:

The Flavor Bible

I've been dreaming about a book like this for years. As someone who not only prefers to cook without a recipe, but realizes that technique, experience, and ingredient quality is more important than any instruction manual, this book is ideal. Basically it contains a series of headings: mostly different ingredients like butternut squash, morel mushrooms, etc., but also things like "Winter" and "Astringent." Under each heading are lists of ingredients that go exceedingly well with those headings - with especially powerful pairings bolded or otherwise highlighted. It also lists classic flavor pairings, like garlic-rosemary-lemon.

Going to the grocery store and see that they have a special on yams? BOOM. Look up yams and see what goes with 'em. Part of a CSA, and want to know what to do with the ten pounds of leeks you just got? Hooyah.

The pairings themselves come from panels of chefs like Grant Achatz, Eric Ripert, Michel Richard, and others. It is a FANTASTIC book and really the only "cookbook" you should ever need.

Interesting-- I didn't know about this book (so thanks for that). Looks like a new and improved version of Culinary Artistry, their previous book that's received some praise here. Going to have to check it out, as Culinary Artistry has been a really useful book for the reasons you mention.

[ol_ironstomach]

Phaidon's A Day at elBulli, published in November, is a substantial tome more suited to a coffee table than a kitchen counter. A heavily photographed chronicle of a complete day at El Bulli, the legendary Catalan restaurant headed by chef Ferran Adrià, it doesn't attempt to be a substitute for Gourmand Books' comprehensive (and uber-expensive) series of El Bulli cookbooks, but still manages to convey a sense of the excitement and wonder and innovation for which the restaurant has become famous. Only a few dozen pages are given to recipes. And with a street price of under $40, it's probably the most accessible look at the inside of an operation that most of us will never see - 2 million requests for fewer than 8000 seats available each year make this easily the most exclusive public restaurant on earth.

[Anna Blume]

McNamee, Thomas. Alice Waters and Chez Panisse. London & New York: The Penguin Press, 2007.

Surprisingly fun and surprisingly surprising in detailing the origins of Chez Panisse.

I prefer novels as recreational reading, but was up for a change of pace after finishing the devastating, haunting and wonderful Snow by Orhan Pamuk. As much as I enjoyed Ruth Reichel's first two autobiographies, MFKF, and most of Nigel Slater's Toast, foodie-biographies haven't always worked out for me. One about Fisher, in fact, was so dreadful, I didn't make it through the first chapter. Of two written about Julia Child during her lifetime, one kept me going until the end just because of the subject matter. Prose was straight-forward, narrative, clear, but not exactly lively.

NcNamee really suits his material. Engaging, no fawning, just affection. Relishes the era of the mid-sixties to early seventies in a way that makes someone who only half-sensed it as a child yearn.

Just about to start Chapter Five, but a theme seems to be the will to make what one wants one's life, despite his subject's professed belief that it is others who have been the sources of transformation just at the right time. Terribly romantic and American when it comes to the story of a Francophile with a taste for the thirties.

Picture Alice Waters as a sorority girl. Montessori teacher.

[Anna Blume]

I'm surprised no one has referenced this anywhere on DR.com before:

The Flavor Bible

Just picked this up at the public library yesterday, the third volume in what the authors present as a trilogy, starting w the book cj mentions, sandwiched by their award-winning book on matching food to wine.

At first glance, somewhat disappointed by the slapped-together feel of it. Wanted more text or cleaner organization.

Nonetheless, it is a lot of fun to peruse and when I looked up carrots (I have a mess of gorgeous maroon, pale yellow, pale and deep orange in the fridge), I found not only a wide (i.e., international) range of classics, but some that were unexpected. Clearly substantive and I am looking forward to thumbing through the pages at leisure.

What made me want more text is a series of quotes from food professionals on the right-hand side of the page, complementing the list of go-with flavors: recollections of wonderful, transformative meals that inspired them to invent new dishes featuring carrots. Bought some pistachio nuts as a result and plan to reserve some of my pretty stash to try something different.

Dan, if you like this book so much, pick up In the Sweet Kitchen by Regan Daley. The pastry chef devotes a long section to flavor-complements. Fabulous book.

Donna Hay also published a less comprehensive book that is meant to prod readers into thinking about the versatility of ingredients usually on hand: vanilla, lime and so on. As is true of her publications, the photographs are hardest to resist. Come to think of it, there are many cookbooks that serve as this type of reference for home cooks.

[Pat]

Donna Hay also published a less comprehensive book that is meant to prod readers into thinking about the versatility of ingredients usually on hand: vanilla, lime and so on. As is true of her publications, the photographs are hardest to resist. Come to think of it, there are many cookbooks that serve as this type of reference for home cooks.

is that Off the Shelf? I have that one but haven't looked at it in a while. The photos in her books are gorgeous.

[Karen Resta]

The Fruit Hunters by Adam Leith Gollner. (Described on the cover as 'A Story of Nature, Adventure, Commerce and Obsession.)

Yes, it is indeed. And a good one too.

[curiouskitkatt]

Upon my weekend adventures, I stumble into Kramersbooks and Afterwards. I tend to forget about this place among all the great places to go for a guilty bite to eat and a great piece to read. I love the eclectic display of books in the window. And I love that it is open super late on Fridays and Saturdays. Anyway. to the point, I just picked up Eat Me, Food, Philosophy according to Kenny Shopsin.[/i. I am sure most of you have had the pleasure of watching I like Killing Flies. I am two pages in, and already know this will be going into my top five fav books. He gets it. And I love him for putting into print. I know I will receive such wrath for this, but to quote Shopsin, "The customer is not always right." You can read his rant about this in the epilogue. I recommend for everyone to pick this book up.

[zoramargolis]

Anyway. to the point, I just picked up Eat Me, Food, Philosophy according to Kenny Shopsin.[/i. I am sure most of you have had the pleasure of watching I like Killing Flies. I am two pages in, and already know this will be going into my top five fav books. He gets it. And I love him for putting into print. I know I will receive such wrath for this, but to quote Shopsin, "The customer is not always right." You can read his rant about this in the epilogue. I recommend for everyone to pick this book up.

Kenny Shopsin has long been iconified by Calvin Trillin, who has written about him for the New Yorker. A couple of years ago, he moved from the Village location he'd had for a zillion years into the Essex Street Market, around the corner from where my SIL lives in the same building with friends who are in the restaurant business on Clinton Street. Though they all frequent neighborhood restaurants, they will not eat at Shopsin's because they said his old place was the filthiest restaurant any of them had ever seen. Apparently his many interesting qualities do not extend to caring about hygiene.

[Anna Blume]

is that Off the Shelf? I have that one but haven't looked at it in a while. The photos in her books are gorgeous.

Flavors. (No "u" in title.)

* * *

There are an awful lot of general baking books published in the past 5 years or so, including ones by Martha Stewart, Dorie Greenspan and other biggies who spruce up, update and simplify technique for homier versions of savory and sweet goods.

While my lack of a standing mixer means I can't follow all the revisionist techniques advised by the author, Nick Malgieri's Modern Baker is terrific, interesting in selected range that includes flatbreads. The Italian side of the author's tastes makes it fun, of course, though it's his fougasse that I plan to make first. Beautifully designed (quibble: small text for ingredients list, but I like the page layout w list set apart as a kind of heading over instructions) w stunning photos, too.

[goodeats]

Are there any history of cocktail or bourbon/scotch books that you all would recommend? I am on a secret santa list and wanted to get something along those lines since the drawee is a scotch-afficionado. Thanks in advance!

[edenman]

Are there any history of cocktail or bourbon/scotch books that you all would recommend? I am on a secret santa list and wanted to get something along those lines since the drawee is a scotch-afficionado. Thanks in advance!

-Michael Jackson's Complete Guide - the drawee may already have it, but it's supposed to be a great book, and I can attest to the author's fantastic work in the world of beer. And no, it's not that Michael Jackson.

-99 Drams - looks like more of a general purpose/entertainment book but could be a good choice

-Bourbon, Straight - looks awesome

-Imbibe - not a bourbon/scotch specific book, but a fantastic look at cocktail history.

[legant]

I’m interested in trying something new for my book group – a cook book. However, I’m not necessarily interested in the traditional books. Rather, something with quite a bit of narrative that also includes recipes. (We have dinner while discussing the book and I thought it’d be a great idea to have everyone cook a recipe – either explicit or based on some suggestion – from the book.)

I’ve not read any MFK Fisher books; does that fit the bill? Any one of her books in particular? Any other suggestions?

Louise

[monavano]

I’m interested in trying something new for my book group – a cook book. However, I’m not necessarily interested in the traditional books. Rather, something with quite a bit of narrative that also includes recipes. (We have dinner while discussing the book and I thought it’d be a great idea to have everyone cook a recipe – either explicit or based on some suggestion – from the book.)

I’ve not read any MFK Fisher books; does that fit the bill? Any one of her books in particular? Any other suggestions?

Louise

Anima,l Vegetable, Miracle: A Year Of Food Life by Barbara Kingslover.

[Barbara]

I’m interested in trying something new for my book group – a cook book. However, I’m not necessarily interested in the traditional books. Rather, something with quite a bit of narrative that also includes recipes. (We have dinner while discussing the book and I thought it’d be a great idea to have everyone cook a recipe – either explicit or based on some suggestion – from the book.)

I’ve not read any MFK Fisher books; does that fit the bill? Any one of her books in particular? Any other suggestions?

Louise

The Apprentice by Jacques Pepin.

[goldenticket]

While it's rather light fare in a literary sense, Amanda Hesser's "Cooking for Mr. Latte" fits the bill.

If you're looking for fiction, "Like Water for Chocolate", by Laura Esquivel, begins each section of the book with a recipe and would be a bit more substantial in the prose department.

Maybe you'll see something else interesting on this list from Amazon for "Foodie Fiction and Memoirs - with and without recipes".

Even though I finished it recently, I don't remember if Julia Child's "My Life in France" includes recipes (which makes me think it doesn't). It certainly talks about the development of many of the recipes in MTAOFC that could be used to plan a dinner menu. It was a wonderful read!

[Anna Blume]

I’m interested in trying something new for my book group – a cook book. However, I’m not necessarily interested in the traditional books. Rather, something with quite a bit of narrative that also includes recipes. (We have dinner while discussing the book and I thought it’d be a great idea to have everyone cook a recipe – either explicit or based on some suggestion – from the book.)

I’ve not read any MFK Fisher books; does that fit the bill? Any one of her books in particular? Any other suggestions?

Louise

Dona Flor and Her Two Husbands

You might also consider a book that centers on food and while not including recipes per se, specifies dishes that members of the group would find easy enough to recreate by consulting cookbooks or recipes online.

MFK Fisher would be a good choice; try The Gastronomical Me, especially if you have a radiator and window sill for clementines on a cold, snowy day or can get your hands on a wooden crate of snails to starve in the basement.

There are so many subsequent autobiographies and food memoirs that would work, too. Review this thread for further ideas such as Nigel Slater's Toast. Ruth Reichl's Tender to the Bone is my favorite of her three memoirs, the final one disappointed, though it does include recipes.

[Karen Resta]

I’m interested in trying something new for my book group – a cook book. However, I’m not necessarily interested in the traditional books. Rather, something with quite a bit of narrative that also includes recipes. (We have dinner while discussing the book and I thought it’d be a great idea to have everyone cook a recipe – either explicit or based on some suggestion – from the book.)

I’ve not read any MFK Fisher books; does that fit the bill? Any one of her books in particular? Any other suggestions?

Louise

There is a very light series of mystery books written by an Amish woman with recipes - Tamar Myers. Not seriously substantial in a literary sense, but you can read them as if popping chocolates into your mouth - that is, quickly. And there are some very humorous parts in the books.

[lekkerwijn]

I’ve not read any MFK Fisher books; does that fit the bill? Any one of her books in particular? Any other suggestions?

Louise

Her books are really great. Her writings about her time in Provence inspired me and my husband to take a month long trip there three summers ago. The Art of Eating is a compilation of several of her books and chronicles about 20 years of her essays. It is a big book- probably 500 or so pages, but because it is a series of essays and short stories you can put it down and pick it up without feeling lost.

[Karen Resta]

Her books are really great. Her writings about her time in Provence inspired me and my husband to take a month long trip there three summers ago. The Art of Eating is a compilation of several of her books and chronicles about 20 years of her essays. It is a big book- probably 500 or so pages, but because it is a series of essays and short stories you can put it down and pick it up without feeling lost.

The only problem (well actually there are two problems) with MFKF as a cookbook selection for a bookclub of modern-day foodies is (first) that her recipes - though classic and useful - are not in many ways very 'cool'. Or to use a word I've gotten in trouble with before, they are not flossy at all, in any sense . . . at least outwardly. There's no sense of being wrapped up in a Tiffany's box to them, no preciousness or diamonds attached. This leaves some people cold.

The other problem is her writing style. I have a friend who assigned parts of 'The Art of Eating' to a college english class and the majority of the younger readers simply could not stand her style of writing and did not enjoy the reading!!! She's dense and wordy and often seems to be declaiming, or singing in full rich tones. This is old-fashioned writing, of a good sort - but you have to be ready for it and in the mood for it or the snooze button sets in.

If you do decide to do MFKF, I would take a look at 'How to Cook a Wolf' for it has fascinating insights into how people survived foodwise and emotionalwise - WWII. Economy, lack of money, stress. With the times as they are currently, there is a huge interest in being a frugalista or frugalisto, and she has the goods on this in no uncertain terms, and she weaves tales around this that hold one tight. If not 'How to Cook a Wolf' then perhaps 'Consider the Oyster', for here she talks food straight-up - solid recipes given with the eye on the plate rather than wandering off towards the universe surrounding the plate. Goosefat, gumbo, soubise, rockefeller . . . here they are! Ready your oyster knife and get ready for a great ride.

[Seanchai]

I’m interested in trying something new for my book group – a cook book. However, I’m not necessarily interested in the traditional books. Rather, something with quite a bit of narrative that also includes recipes. (We have dinner while discussing the book and I thought it’d be a great idea to have everyone cook a recipe – either explicit or based on some suggestion – from the book.)

I’ve not read any MFK Fisher books; does that fit the bill? Any one of her books in particular? Any other suggestions?

Louise

Ruth Reichl's memoirs include some recipes (I know at least the first, Tender at the Bone, did). link

Andrew Carmellini's and Michael Symon's new cookbooks have a bit of narrative to them and are entertaining reads, although hardly literary.

[leleboo]

I’m interested in trying something new for my book group – a cook book. However, I’m not necessarily interested in the traditional books. Rather, something with quite a bit of narrative that also includes recipes. (We have dinner while discussing the book and I thought it’d be a great idea to have everyone cook a recipe – either explicit or based on some suggestion – from the book.)

I’ve not read any MFK Fisher books; does that fit the bill? Any one of her books in particular? Any other suggestions?

Louise

If you wanted to stick with fiction, there's also Like Water for Chocolate, although it's been around long enough that many people may have already read it (or seen the film). However, it does give you an immediate "theme" for dinner.

[Anna Blume]

^ Suspect the second vote for "Like Water..." was inspired by Monica Bhide. It's been a while, but the Mexican novel disappointed me when compared both to Jorge Amado's earlier works (which must have been an influence) and the brilliantly directed film.

[leleboo]

^ Suspect the second vote for "Like Water..." was inspired by Monica Bhide. It's been a while, but the Mexican novel disappointed me when compared both to Jorge Amado's earlier works (which must have been an influence) and the brilliantly directed film.

Eep, I totally missed goldenticket's post! My bad.

[goldenticket]

A couple more ideas that I came across in reading through this year's Saveur 100:

The Olive and The Caper, by Susanna Hoffman. It sounds like it's a cookbook with anecdotes and other narrative included. (#8)

"The Apprentice" by Jacques Pepin (this is on my to-read short list) - the entry about this mentioned that it has recipes scattered throughout the book "Each chapter is punctuated with recipes that vividly evoke the period he's recalling..." (#33)