I'm often asked what books I am currently reading. I tend to read about one food writing book a week along with a number of magazines, papers, texts and culinary books, depending on what i am working on and what my mind have gravitated towards.
For the inquisitive mind though, this past week I picked up ten books from Barnes and Nobles (Buy four get one free promotion), purchased a couple items on Amazon.com and also picked up a couple from the Open Door Bookstore on Jay Street in Schenectady.
At Barnes and Nobles I picked :
Culinaria Russia by H.F. Ullmann
Culinaria Hungary by H.F. Ullmann
The Complete Joel Robuchon by Joel Robuchon
Food Inc.: A Participant Guide: How Industrial Food is Making Us Sicker, Fatter, and Poorer-And What You Can Do About It by Karl Weber
The End of Food by Paul Roberts
Vegan Brunch: Homestyle Recipes Worth Waking Up For-From Asparagus Omelets to Pumpkin Pancakes by Isa Chandra Moskowitz
The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City by David Lebovitz
Gumbo Tales: Finding My Place at the New Orleans Table by Sara Roahen
New Orleans Cuisine: Fourteen Signature Dishes and Their Histories by Susan Tucker and S. Frederick Starr
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page and Andrew Dornenburg
From the Open Door BookStore:
Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans by Marcelle Bienvenu and Judy Walker
Home Sausage Making : How-To Techniques for Making and Enjoying 100 Sausages at Home by Susan Mahnke Peery and Charles G. Reavis
On Amazon.com:
Good Morning, Kimchi!: Forty Different Kinds of Traditional & Fusion Kimchi Recipes by Sook-ja Yoon
NOVA: Mystery of the Senses - Taste DVD Series: Nova
What do you think of Home Sausage Making? I thumbed through it once but picked Charcuterie by Michael Ruhlman instead.
ReplyDeleteI'm also curious about your thoughts on the Sweet Life in Paris. I've been meaning to pick that one up. I've been following David Lebovitz's blog. He has some very well written food stories and recipes.