Cooking books with history, books which teach you something
- Caralien Feb 9, 2009 06:55 PM
I just received Holy Smoke. which has NC barbeque and the history behind it. Considering that my inlaws are from SC, I would certainly argue that SC and all other barbeque will be argued as much, but from a history stance, it's good.
My recent tome was Pepin's The Apprentice. I loved that his mother minced garlic on fork fronds and made a souffle from idea--perfectly. Even if done in not the correct manner. It worked.
I'm always looking for books which are influential and have a good story. I have a few, including the one from Fried Green Tomatoes.
Truth be told, I can't follow a recipe. It's not disdain, but simply my own being. A cup of this,a smattering of that. Ok. Seriously, my baked goods are desired, even if I do them wrong.
The reason for this post is to find the books which continue to inspire. I'm a lazy cook who knows how to make it pretty but won't always, but am lucky that I have a non-furry taster now (husband) who will help me out.
Inspiring books, with stories--please share. The types you could read even if you never cooked, but which might make you want to eat or explore.
Hemingway was good at that too. As mighty of a man as he was, he was considered a feminine writer because he wrote with feeling. That is what I'm looking for.
For contemporary food history (20th Century) "The United States of Arugula" is a good read - pretty much tells you how we got to where we are today and the people who inspired the culinary movements of the last century. Steve Rinella's "The Scavenger's Guide to Haute Cuisine" is a fun read. The author is given a copy of Escoffier's Guide Culinaire, which, as was the fashion of the day, was full of game recipes. The author spends about a year procuring the various ingredients for a multi-day feast featuring recipes from the turn of the last century. Any of Kurlansky's single-ingredient books are great, he covers the histories of salt, cod and oysters both as food and drivers of world economies.
Chef John Folse's books are amazing! [if you can lift them] My mom got me the Encyclopedia of Cajun Cuisine for Christmas and it is part history book, part cookbook.
MFK Fisher's depression era books (How to Cook a Wolf,) Edna Lewis's stories about growing up and eating in the agrarian South (Ms. Lewis imho is the original Alice Waters,) Elizabeth David's books including "An Omelette and a Glass of Wine" about post WWll England when food rationing was coming to an end. All are wonderfully evocative reads that really take you there.
One of my favorites is the Alice B. Toklas cookbook -- a divine combination of food and culture in France as seen by a US expatriate who, with her partner Gertrude Stein hosted Hemingway, Paul Bowles, Picasso, Matisse and more in the early part of the 20th century.
Highly recommend Joseph Wechsberg's Blue Trout and Black Truffles and George Lang's Cuisine of Hungary, for early 20th C Mitteleuropa atmosphere and recipes. Both should be available through Bookfinder or ABEBooks - I think the Wechsberg at least is out of print.