ISO: Good new cookbook for cookbook reader

[AGM_Cape_Cod]

I am not sure this is the place for this question but the powers-that-be will move it if necessary I am sure. Anyway my aunt just had her knee replaced and I want to get her a cookbook to read during her recovery. She is an avid cookbook reader but not a cook at all. She reads them for the history and cultural attributes of cooking. Any suggestions for relatively new books? TIA.

[Sophia.]

I just read the 50th anniversary edition of The Art of Eating. it was undoubtedly the best book I've ever read about cooking, food, etc. if your aunt is an avid reader she may have already read it, but the edition is so nice that she probably wouldn't mind reading it again.

[Westy]

Nigel Slater just wrote a book on what he ate for a year. Really very good. Made for a nice read on an airplane. Useful recipes, better commentary.

[Candy]

His book Toast is also an excelent read.

[yayadave]

This is not new - about 1996. It has pictures, stories, you meet the family.
http://www.amazon.com/Cucina-Sicilian...

Also not new, but has she read "The Man Who Ate Everything" and "It must've Been Something I Ate" by Jeffrey Steingarten?

There's also "The Armchair James Beard" edited by John Ferrone. It's from 1999 and is all talk about food and no recipes.

Oh! What about "Heat"?

Hope Aunt has a splendid recovery.

[janeer]

Either of Fuscia Dunlop's books on Chinese Cooking. Excellent recipes, but moreover real depth on the culture and food.
www.littlecomptonmornings.blogspot.com

[Candy]

What does she like to cook? what interests her? I am fabulously in love with reading J. Olelands boook on Indonesian, Malaysian etc. cooking. It requires a lot of reading to get the hang of what is going on. I love it,I have Dutch and Indoneisn friends who wanted to steal the book but have decide to order it. Cradle of Flovor is the title. I am very excited by it.

[Candy]

I doj't know why my spelling went to hell in a handbasket but it is James Oselands new book Cradle of Flavor. Very extensive reading to introduce one to Indonesian, Malaysian and Singaporean cooking. Lots of background info. He spent much time there and goes into great detail. He is managing editor of Saveur.

[jfood]

We are what we eat or You are what you eat. Very thorough history of ethnic foods in america.