Here are 8 books that Yummy fans have personally recommended once you finish the Yummy series.
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I love writing about food, and it appears as a motif in nearly every comic I've ever drawn. Comics are an exceptional medium for discussing food – a talented artist can render a drawing into something that looks delicious, but they can tie it into a story that gives the dish meaning or connects to a particular character's inner life. With Meal I had the opportunity to tell a story about a kind of cuisine that delights me, but that most people know very little about – and I turned to my favorite comics about food for inspiration on how to translate that joy from the plate to the page.
I'm no stranger to the tropes and pitfalls of the Dungeons & Dragons campaign or fantasy video game, but Delicious in Dungeon proves there is plenty of ground left to tread in this genre. A team of dungeon crawlers face a long journey in an ever-changing subterranean maze to rescue a comrade, but discover they can progress by eating the creatures they encounter on the way. By reimagining the dungeon as a vibrant ecosystem, and classic monsters like griffins and slimes as wild game with their own flavors (and nutritional value!), Kui subverts a tired genre and makes it fresh and unpredictable – and incredibly funny.
When young adventurer Laios and his company are attacked and soundly thrashed by a dragon deep in a dungeon, the party loses all its money and provisions. They're eager to get right back to it, but there's just one problem: if they set out with no food or coin to speak of, they're sure to eat it on the way! But Laios comes up with a brilliant idea: 'Let's eat the monsters!' Slimes, basilisks, mimics, and even dragons...none are safe from the appetites of these dungeon-crawling gourmands!
I love writing about food, and it appears as a motif in nearly every comic I've ever drawn. Comics are an exceptional medium for discussing food – a talented artist can render a drawing into something that looks delicious, but they can tie it into a story that gives the dish meaning or connects to a particular character's inner life. With Meal I had the opportunity to tell a story about a kind of cuisine that delights me, but that most people know very little about – and I turned to my favorite comics about food for inspiration on how to translate that joy from the plate to the page.
Hanawalt's trademark watercolor style is a perfect match for rendering food, especially her whimsical observations. Whether it's an illustrated taxonomy of NYC street food or a page dedicated to her anxious “incorrect” opinions on how she likes her eggs, the vibrant shapes and colors invite you to stop and think about your usual meals in an offbeat way.
Lisa Hanawalt's debut graphic novel, My Dirty Dumb Eyes, achieved instant and widespread acclaim: reviews in the New York Times and NPR, Best of Year nods from the Washington Post and USA Today, and praise from comedians like Patton Oswalt and Kristen Schaal. Her designs define the look of the wildly popular Netflix animated series Bojack Horseman. Her culinary-focused comics and illustrated essays in Lucky Peach magazine won her a James Beard Award. Now, Hot Dog Taste,collects Hanawalt's devastatingly funny comics, gorgeous art, and screwball lists as she tucks into the pomposities of the foodie subculture. Hanawalt dismantles the notion…
I love writing about food, and it appears as a motif in nearly every comic I've ever drawn. Comics are an exceptional medium for discussing food – a talented artist can render a drawing into something that looks delicious, but they can tie it into a story that gives the dish meaning or connects to a particular character's inner life. With Meal I had the opportunity to tell a story about a kind of cuisine that delights me, but that most people know very little about – and I turned to my favorite comics about food for inspiration on how to translate that joy from the plate to the page.
A manga artist from Hokkaido, Japan's breadbasket, Arakawa's series about a burnt-out city kid enrolling in an agricultural high school on a whim is a hilarious, unrestrained crash course on what it takes to grow our food and get it to the table. If you love the tropes and beats of a high school story but from the nuanced perspective of an author well-acquainted with backbreaking chores, unglamorous farm life, and razor-thin margins for error, Silver Spoon is the series for you.
Yuugo Hachiken flees the
hustle and bustle of city life to enroll at Oezo Agricultural High School. At
first he's just trying to outrun his problems, but instead he finds a place for
himself in this quaint rural community. Between the classrooms and cowpatties,
the boy becomes a man.
I love writing about food, and it appears as a motif in nearly every comic I've ever drawn. Comics are an exceptional medium for discussing food – a talented artist can render a drawing into something that looks delicious, but they can tie it into a story that gives the dish meaning or connects to a particular character's inner life. With Meal I had the opportunity to tell a story about a kind of cuisine that delights me, but that most people know very little about – and I turned to my favorite comics about food for inspiration on how to translate that joy from the plate to the page.
Korean food has quickly become one of my favorite cuisines to make and enjoy, and I owe a lot to Ha's book for making that possible. This is an excellent visual guide for wannabe cooks who want to check how finely to chop their ingredients or identify unfamiliar vegetables at the store – and Ha's beautiful art showcases the bright, inviting colors of Korean banchan while making it personal to her own journey with the dishes.
New York Times bestseller • A charming introduction to the basics of Korean cooking in graphic novel form, with 64 recipes, ingredient profiles, and more, presented through light-hearted comics.
Fun to look at and easy to use, this unique combination of cookbook and graphic novel is the ideal introduction to cooking Korean cuisine at home. Robin Ha’s colorful and humorous one-to three-page comics fully illustrate the steps and ingredients needed to bring more than sixty traditional (and some not-so-traditional) dishes to life.
In these playful but exact recipes, you’ll learn how to create everything from easy kimchi (mak kimchi) and…
I baked my first loaf of bread when I was eight. It was shaped like a brick and weighed about the same. With my grandma’s help, I tweaked the recipe, learned the importance of precise measurements, practiced my kneading, and ultimately won a blue ribbon for my efforts at the 4-H county fair. In the years since, my passion for food has grown. I love to learn how various crops are grown and harvested, I nearly cried when I tasted cheese I made myself, and I’ve been known to arrange travel around specific culinary adventures. For me, learning about food is nearly as enjoyable as eating it!
For generations, this book has been helping young readers turn their kitchens into laboratories. After introducing basic scientific concepts, kid chefs/scientists get to test scientific principles with edible results: beef jerky, cottage cheese, pudding, and more. Along the way, they learn that making a meringue is about denaturing protein and that mayonnaise is a simple emulsion. I love the way in which the text and illustrations pair to clearly allow readers to conclude that good cooks truly are good chemists.
Kids take the reins in the kitchen with this hands-on book of edible science experiments! With revised and updated material, a brand-new look, and hours of innovative, educational experiments, this science classic by award-winning author Vicki Cobb will be devoured by a whole new generation of readers.
Combine with such books as Awesome Science Experiments for Kids to help junior scientists continue their learning, whether at home or in a classroom.
With contemporary information that reflects changes in the world of processing and preserving foods, this cookbook demonstrates the scientific principles that underpin the chemical reactions we witness every day—just…
I baked my first loaf of bread when I was eight. It was shaped like a brick and weighed about the same. With my grandma’s help, I tweaked the recipe, learned the importance of precise measurements, practiced my kneading, and ultimately won a blue ribbon for my efforts at the 4-H county fair. In the years since, my passion for food has grown. I love to learn how various crops are grown and harvested, I nearly cried when I tasted cheese I made myself, and I’ve been known to arrange travel around specific culinary adventures. For me, learning about food is nearly as enjoyable as eating it!
This book is like watching a food-centric episode of Dateline, with fraud, malice, and cheating behind every food factory door. Candy tainted with arsenic, sausages made with meat scraps and rodent droppings swept off the floor, toothache medication made with cocaine – it’s all true. Sure, most of these food and medication offenses happened more than 100 years ago, but this book presents the information in a fresh, fascinating, and understandable way. I, for one, was gripped by the stories and grateful for changes in food standards and oversight.
Six starred reviews- Booklist BCCB Kirkus Reviews Publishers Weekly School Library Connection Shelf Awareness
ALSC Notable Children's Book Washington Post Best Children's Book NCTE Orbis Pictus Honor Book BCCB Blue Ribbon Kirkus Reviews Best Children's Book NSTA Outstanding Science Trade Book for Students K-12 Chicago Public Library Best Children's Book
"Revolting and riveting in turns, Jarrow's masterfully crafted narrative will fundamentally alter how readers view their food.Though laced with toxins, this is anything but toxic." -- Kirkus Reviews, starred review
Formaldehyde, borax, salicylic acid. Today, these chemicals are used in embalming fluids, cleaning supplies, and acne medications. But in 1900,…
I baked my first loaf of bread when I was eight. It was shaped like a brick and weighed about the same. With my grandma’s help, I tweaked the recipe, learned the importance of precise measurements, practiced my kneading, and ultimately won a blue ribbon for my efforts at the 4-H county fair. In the years since, my passion for food has grown. I love to learn how various crops are grown and harvested, I nearly cried when I tasted cheese I made myself, and I’ve been known to arrange travel around specific culinary adventures. For me, learning about food is nearly as enjoyable as eating it!
Kids’ cookbooks are about 1,000 times more awesome than they were when I was a kid. Recipes are easy to follow, they’re accompanied by colorful photos, and they feature foods kids actually want to make. For me, this cookbook, takes fun to the next level by including little food facts alongside most of the recipes (Did you know french toast isn’t actually French? The dish can be traced back to the Roman Empire – long before France was even a country!) The cookbook features standard breakfast, lunch, and dinner recipes but my favorite chapter is about Fake-Out Cakes. That’s right – they’re cakes, but they look like other things. There are instructions for making cakes that look like everything from a cheeseburger to mac and cheese. Bon appétit!
It's the ultimate kids cookbook from America's #1 food magazine: 150+ fun, easy recipes for young cooks, plus bonus games and food trivia!
"This accessible and visually stunning cookbook will delight and inspire home cooks of all ages and get families cooking together." -School Library Journal
"This is an exceptional introduction to cooking that children and even novice adult home cooks will enjoy." -Publishers Weekly
The Big, Fun Kids Cookbook from Food Network Magazine gives young food lovers everything they need to succeed in the kitchen. Each recipe is totally foolproof and easy to follow, with…
I baked my first loaf of bread when I was eight. It was shaped like a brick and weighed about the same. With my grandma’s help, I tweaked the recipe, learned the importance of precise measurements, practiced my kneading, and ultimately won a blue ribbon for my efforts at the 4-H county fair. In the years since, my passion for food has grown. I love to learn how various crops are grown and harvested, I nearly cried when I tasted cheese I made myself, and I’ve been known to arrange travel around specific culinary adventures. For me, learning about food is nearly as enjoyable as eating it!
I love food and I love history, which is why I adore the way this offbeat book explains the origin stories of some of our favorite foods. Yes, some of the tales are gross. Did you know Genghis Khan’s soldiers put raw meat scraps between their horse and saddle? The friction tenderized the meat and turned it into an early version of ground meat patties – seasoned, of course, with horse sweat! Readers who love knowing the facts behind their food will enjoy learning about the beginnings of peanut butter, french fries, hot dogs, and much more.
Why is there no ham in hamburgers? How did we make ice cream before we could make ice? How did hot dogs get their name? From the origins of pizza (which got a big boost from Clarence Birdseye, of all people) to the Cornell professor who invented chicken fingers, There's No Ham in Hamburgers has all the ingredients for an entertaining and educational middle-grade read. Packed with informative sidebars, recipes, and experiments, along with fabulously funny illustrations by Peter Donnelly, this book is a reading recipe that kids will sink their teeth into!
