For those of you who know me personally…you knew this was a long time coming! Food nerd-ing comes in many forms. Some are cookbooks, some are food history books, some are books that fall somewhere in between. I could recommend an endless array of books, but with Docu-series’ and everything from “America’s Worst Cooks” to “Chef’s Table” at the click of a button, I rather challenge myself to share with you 5 food books I adore because what’s better than being transported around time and space with a good book?
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Many thanks, XOXO Mish*
Does this first book surprise you? It was difficult to parse down which book is the book for me, but as much as I love (and I mean truly love) Coconut & Sambal by Lara Lee, I have to go by what I keep picking up throughout the ages. And frankly, it’s a tad scandalous because I don’t actually own this book. My roommate does. Long story short through…2-3 degrees of separation this came from Magnus himself! Admittedly I’ve been using it a lot in the…3-ish years she’s had it, so I think it’s fair to say when we part ways it’s time for me to get a copy for myself. I love how versatile he makes the bakes, and the nostalgia of Europe he evokes in his excerpts. His recipes (combined with working in a food company) gave me the confidence to cobble a good portion of the bakes that were in my self-afflicted Christmas challenge. As someone who usually sticks to the science of physics and biochemistry a la fermentation, I think there’s something to be said of a baking book that gets me out into this frontier.
Would this be a STEM/engineer’s blog without the end all be all fermentation book? I was so blessed to have this gifted to me from a fellow bibliophile. It has resulted in a stockpile of mason jars, a lot of inquiries to our ferment-masters at work (all in our free time of course), and one overly fermented jar of blueberries that seemed more like purple acetone than food–purely my fault, I should have stopped the ferment before my two week stint in Asia. While my anecdote may sound jarring, my love for this book does not dwindle. I have since made many more successful ferments, all due to more steadfast use of this book. The authors weave restaurant stories with the clean precision needed to curate the ferments in here. There’s a beauty in reading the modern approach to an ancient technique, and even more so with such a famous restaurant en tow!
Also, writing this has me tempted to start on the kombucha side of fermentation, and as someone always down to share a deal…World Market is offering 10% off if you use this link (valid ’til end of February 2021). I mention that as they have a Kombucha kit for those not revving to hunt down for individual bits and bobs (maybe there will be some Kombucha Chronicles in the near future!).
So… the fact this wasn’t the number one on my list probably surprises many. This book is such a delight to read and breathe inspiration when you’ve overdone pairings and lost your delight in flavor. Segnit helps readers recognize how ingredients interplay with others, some of which you may never have thought of. The anecdotes are charming, so much so that I adopted reading food books/cookbooks as a bedtime ritual due to this book. Many in the food science world recognize this book, if not by name, by iconic “flavor wheel” and were so excited to hear me get my own copy. It’s a must have if you find yourself in a rut over flavors. Chances are there’s a combo out of the 99 ingredients assessed in here for you.
2. Peppers of the Americas by Maricel E. Presilla
As much of a Capsicum lover as I am, this book ended up on my long time wish list due to a Taste of the Past episode (food history podcast, related episode 295 linked). So enthralled was I, listening to the podcast host and author discuss how peppers traveled the world. The book itself covers everything from history, fresh and dried pepper identification (pepper types are as unique as types of durian, wines, coffees, etc.), and even recipes! It’s probably the best of all worlds; food history, food knowledge, and food to make all in one lovely, well researched book.
This should not be a surprise to anyone. I referenced it in the dumpling post, and I reference it regularly in daily life. This book carries as special place in my heart. Hidden away in The Last Bookstore in LA, the copy that was meant for me came into my life. Melodramatic? Yes. But every bibliophile understands the moment when pure kismet brings a book into your life. Salt covers a lengthy history on the precious seasoning that goes into a blend of time forgotten recipes as well as cultural pivots and wars induced by our love of this mineral. I would akin it to Zero, the Biography of a Dangerous Idea by Charlie Seife, but I think very few people are curious as to how those relate in my mind. It’s an easy read, so much so I tend to open to a random time period and reread the intricacies of salt and how revered it was (and still is frankly) at different stages in society.
So those are the 5 books I’d recommend for anyone longing to travel via reading, learn more about food overall, or branch into maybe new to you but tried and true food processing methods (because it’s hard to call #4 a cookbook).
Stay Hungry
XOXO
Mish ❤