Literary Elements: Food / Book Lists

Books for adults categorized for your consideration by library staff!

"Eggs in a Casket" by Laura Childs

'Eggs in a Casket' by Laura Childs

The ladies of the Cackleberry Club are always ready to serve—whether they’re cooking up breakfast or sniffing out a bad egg.   While Petra handles the breakfast rush at the Cackleberry Club, the café’s other two owners, Suzanne and Toni, head to Memorial Cemetery to help prepare for its 150th anniversary celebration. But as they search the winding paths for the historical society tent, they discover something else ...

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"Blackberry Pie Murder (Hannah Swensen, #17)" by Joanne Fluke

'Blackberry Pie Murder (Hannah Swensen, #17)' by Joanne Fluke

It's been a sleepy summer for the folks of Lake Eden, Minnesota. In fact, it's been a whole four months since anyone in the Swensen family has come across a dead body. And that means Hannah Swensen can finally focus on her bakery. . .or can she? Life is never really quiet for Hannah. After all, her mother's wedding is a little over a month away and guess who Delores put in charge of the planning? Yet just when Hannah believes her biggest challeng ...

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"Sous Chef" by Michael Gibney

'Sous Chef' by Michael Gibney

★★★★★ Foodies and especially those who have worked in the restaurant industry will enjoy Sous Chef. The second person narrative chronicles 24 hours in the life of a sous chef at an upscale restaurant in New York. There are already plenty of memoirs from celebrity chefs, but the sous chef is usually a footnote in these works, or perhaps the subject of an angry rant when the wrong type of meat is ordered. However, as the reader learns, the sous ch ...

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"Fresh Off the Boat: A Memoir" by Eddie Huang

'Fresh Off the Boat: A Memoir' by Eddie Huang

“Long before I met him, I was a fan of his writing, and his merciless wit. He’s bigger than food.”—Anthony Bourdain Eddie Huang is the thirty-year-old proprietor of Baohaus—the hot East Village hangout where foodies, stoners, and students come to stuff their faces with delicious Taiwanese street food late into the night—and one of the food world’s brightest and most controversial young stars. But before he c ...

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"Consider the Fork: How Technology Transforms the Way We Cook and Eat" by Bee Wilson

'Consider the Fork: How Technology Transforms the Way We Cook and Eat' by Bee Wilson

Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious—or at least edible. Tools shape what we eat, but they have also transformed how we consume, and how we think about, our food. Technology in the kitchen does not just mean the Pacojets and sous-vide of the modernist kitchen. It can also mean the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, ...

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"The America's Test Kitchen: DIY Cookbook: Can It, Cure It, Churn It, Brew It" by America's Test Kitchen

'The America's Test Kitchen: DIY Cookbook: Can It, Cure It, Churn It, Brew It' by America's Test Kitchen

Our popular blog, The FEED, has nearly 200,000 unique visitors monthly (and growing) and DIY cooking was recently named one of the top 12 food trends for 2012. This beautifully packaged cookbook marries DIY cooking with America's Test Kitchen's methodology, resulting in over 100 kitchen-tested projects--from jams and pickles to cheese and charcuterie, snacks and sweets to sodas ans spices. Collected here are recipes you will want to make, backed ...

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"If Fried Chicken Could Fly (Gram’s Country Cooking School Mystery #1)" by Paige Shelton

'If Fried Chicken Could Fly (Gram’s Country Cooking School Mystery #1)' by Paige Shelton

At Gram's Country Cooking School, Betts and Gram are helping students prepare the perfect dishes for the Southern Missouri Show-Down, the cook-off that draws the first of the summer visitors. Everything is going smoothly until they discover the body of local theater owner Everett Morningside in the school's supply closet, and Everett's widow points an accusatory finger at Gram. Now, Betts has to dig deep into Broken Rope's history to find the mod ...

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"Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook" by Anthony Bourdain

'Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook' by Anthony Bourdain

In the ten years since his classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, from Monday fish to the breadbasket conspiracy, much has changed for the subculture of chefs and cooks, for the restaurant business—and for Anthony Bourdain. Medium Raw explores these changes, moving back and forth from the author's bad old days to the present. Tracking his own strange and unexpec ...

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"Born Round: The Secret History of a Full-time Eater" by Frank Bruni

'Born Round: The Secret History of a Full-time Eater' by Frank Bruni

The New York Times restaurant critic's heartbreaking and hilarious account of how he learned to love food just enough after decades of struggling with his outsize appetite. Frank Bruni was born round. Round as in stout, chubby, and hungry, always and endlessly hungry. He grew up in a big, loud Italian family in White Plains, New York, where meals were epic, outsize affairs. At those meals, he demonstrated one of ...

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"In Defense of Food: An Eater's Manifesto" by Michael Pollan

'In Defense of Food: An Eater's Manifesto' by Michael Pollan

Michael Pollan's last book, The Omnivore's Dilemma, launched a national conversation about the American way of eating; now In Defense of Food shows us how to change it, one meal at a time. Pollan proposes a new answer to the question of what we should eat that comes down to seven simple but liberating words: Eat food. Not too much. Mostly plants. Pollan's bracing and eloquent manifesto shows us how we can start making t ...

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"Jan Karon's Mitford Cookbook and Kitchen Reader: Recipes from Mitford Cooks, Favorite Tales from Mitford Books" by Jan Karon

'Jan Karon's Mitford Cookbook and Kitchen Reader: Recipes from Mitford Cooks, Favorite Tales from Mitford Books' by Jan Karon

Millions of Mitford fans around the world will agree—it’s easy to put on a pound or two reading a Mitford novel. Scene after scene of the bestselling series’ colorful characters enjoying tantalizing dishes can immediately start a craving. Then, before you know it, you’ve read several pages by the glow of the refrigerator lightbulb. Packed with more than 150 recipes from the Mitford novels and from the author’s own recipe box, Ja ...

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"The Raw and the Cooked: Adventures of a Roving Gourmand" by Jim Harrison

'The Raw and the Cooked: Adventures of a Roving Gourmand' by Jim Harrison

Jim Harrison is one of this country's most beloved writers, a muscular, brilliantly economic stylist with a salty wisdom. For more than twenty years, he has also been writing some of the best essays on food around, now collected in a volume that caused the Santa Fe New Mexican to exclaim: "To read this book is to come away convinced that Harrison is a flat-out genius -- one who devours life with intensity, living it roughly and full-scale, then d ...

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"Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef" by Gabrielle Hamilton

'Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef' by Gabrielle Hamilton

★★★★ New York chef Gabrielle Hamilton has led an unconventional life. Although her entire life seems to have revolved around food, it never occurred to her to open her own restaurant until she stepped into a small, abandoned and roach-infested cafe. "Blood, Bones and Butter" is Hamilton's autobiographical journey from juvenile delinquent to celebrated chef and mother. The story is interesting and Hamilton's writing is sophisticated and engag ...

Reviewed by Amy R. Read more reviews of "Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef" at Goodreads.com. »

"Tender at the Bone: Growing Up at the Table" by Ruth Reichl

'Tender at the Bone: Growing Up at the Table' by Ruth Reichl

At an early age, Ruth Reichl discovered that "food could be a way of making sense of the world. . . . If you watched people as they ate, you could find out who they were." Her deliciously crafted memoir, Tender at the Bone, is the story of a life determined, enhanced, and defined in equal measure by a passion for food, unforgettable people, and the love of tales well told. Beginning with Reichl's mother, the notorious food-poisoner known as the Q ...

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"The Man Who Ate Everything" by Jeffrey Steingarten

'The Man Who Ate Everything' by Jeffrey Steingarten

Winner of the Julia Child Book Award. A James Beard Book Award Finalist. When Jeffrey Steingarten was appointed food critic for "Vogue," he systematically set out to overcome his distaste for such things as kimchi, lard, Greek cuisine, and blue food. He succeeded at all but the last: Steingarten is 'fairly sure that God meant the color blue mainly for food that has gone bad.' In this impassioned, mouth-watering, and outrageously funny book, Stein ...

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"My Life in France" by Julia Child

'My Life in France' by Julia Child

In her own words, here is the captivating story of Julia Child’s years in France, where she fell in love with French food and found ‘her true calling.’From the moment the ship docked in Le Havre in the fall of 1948 and Julia watched the well-muscled stevedores unloading the cargo to the first perfectly soigné meal that she and her husband, Paul, savored in Rouen en route to Paris, where he was to work for the USIS, Julia h ...

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16 | Based on the Goodreads API.

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