Food Writing

Kitchens of the Great Midwest
Food: A Love Story
Salt Sugar Fat: How the Food Giants Hooked Us
The Particular Sadness of Lemon Cake
Fresh Off the Boat: A Memoir
Relish: My Life in the Kitchen
Cooked: A Natural History of Transformation
Eat and Run: My Unlikely Journey to Ultramarathon Greatness
Bread & Wine: A Love Letter to Life Around the Table, with Recipes
Delancey: A Man, a Woman, a Restaurant, a Marriage
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
Lunch in Paris: A Love Story, with Recipes
The Dorito Effect: The Surprising New Truth About Food and Flavor
Yes, Chef
Kitchen Confidential: Adventures in the Culinary Underbelly
Garlic and Sapphires: The Secret Life of a Critic in Disguise
The Omnivore's Dilemma: A Natural History of Four Meals
Tender at the Bone: Growing Up at the Table
Comfort Me with Apples: More Adventures at the Table
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef
In Defense of Food: An Eater's Manifesto
Animal, Vegetable, Miracle: A Year of Food Life
A Homemade Life: Stories and Recipes from My Kitchen Table
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Marriage, Her Job, and Her Sanity to Master the Art of Living
A Cook's Tour: Global Adventures in Extreme Cuisines
The Man Who Ate Everything
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
Salt: A World History
The Omnivore's Dilemma by Michael PollanFood Matters by Mark BittmanAn Everlasting Meal by Tamar AdlerLicking the Spoon by Candace WalshWhat Einstein Kept Under His Hat by Robert L. Wolke
Sweet Food Writing
32 books — 17 voters

The Omnivore's Dilemma by Michael PollanKitchen Confidential by Anthony BourdainAnimal, Vegetable, Miracle by Barbara KingsolverFast Food Nation by Eric SchlosserIn Defense of Food by Michael Pollan
Food-Related Non-Fiction
694 books — 1,333 voters

Erica Bauermeister
We’re all just ingredients. What matters is the grace with which you cook the meal.
Erica Bauermeister, The Lost Art of Mixing

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