Books like Buttermilk Graffiti

In my first ten years in this country, I fell in love with barbecue and was lucky to travel in the Carolinas, to Kansas City, Memphis, and in Texas, the four main regions that characterize barbecue in the United States. When a friend of mine recommended Cooked by Michael Pollan, I read the first chapter called “Fire” in one go. This chapter takes you on the roads from Skylight Inn in Ayden, N.C., to The Pit in Raleigh, N.C., and other delicious barbecue places. Pollan structures his book by the four ancient elements connected to specific “cooking” methods, grilling, braising liquids, baking bread, and the fundamental of fermentation. The research for the book brought Pollan to meet experts in a particular way of cooking or prepping food, and to learn how to do it himself. Pollan shows how cooking is at the heart of our culture. This book is a… show more.

I worked my whole career in the flavor industry, so when Sarah Lohman published her book in 2016, I grabbed it from the shelves of the Kitchen Arts & Letters bookstore in NYC. The book focuses on eight flavors, black pepper, vanilla, chili powder, curry powder, soy sauce, garlic, MSG, and sriracha, and traces back to when they first appeared in American cuisine. Lohman introduces the readers to a series of characters like explorers, merchants, botanists, farmers, writers, and chefs. For instance, in the first two chapters, we meet John Crowninshield, a merchant from New England who visited Sumatra in the 1790s to look for black pepper. And Edmond Albius, a 12-year-old slave who lived on an island off the coast of Madagascar, was the one who randomly discovered the pollination method of the vanilla orchid flower that is still employed today on the island that produces eighty percent of… show more.

I love Ruth Reichl's writing style. I read through this book like tasting a fine wine, one phrase at a time. I picked up a copy at a tiny bookstore on Cape Cod, when I was writing my own book. I loved Reichl’s way of telling stories. Her book is the story of the behind-the-scenes look at the famous Gourmet magazine and its transformation into a cutting-edge publication under Reichl’s leadership. Reichl was the restaurant critic for The New York Times when Conde Nast recruited her to be the editor-in-chief of Gourmet. In her book, Reichl shares vivid anecdotes of people she’s encountered during the golden age of magazine publishing before the internet turned the magazine world upside down. A must for any food lover.

Chef Rene Redzepi from the three-Michelin star restaurant Noma in Copenhagen is internationally recognized for his unique reinterpretation of Scandinavian cuisine and for using locally sourced ingredients. Redzepi also focuses on fermentation and experimenting with using as much of the plants, meat, and fish as possible. Jeff Gordiner spent four years spent traveling with René Redzepi and Hungry takes us along on their journey from Mexico to Australia, to Norway, and Denmark, and offers a glimpse into the mind of this amazing and complex chef who has changed the way we look at fine dining. This is a must-read to better understand the creative process in modern restaurant culture.

Lena Dunham said she “devoured this book,” and baby, so did I!

Though we never learn the Slutty Chef’s real identity, I found myself deeply relating to her attempt to figure out what she truly wanted—from her career, her romantic life, and the whirlwind possibilities of a big city. The book is equal parts humor, heartbreak, and very hot men, all layered with descriptions of incredible meals that will absolutely make your mouth water.

What I appreciate most, though, is that the story doesn’t wrap everything up in a neat, happily-ever-after bow but leaves the door open for even more (mis)adventures.

I devoured Eli Brown's book. What a wild and exhilarating ride! The premise of a pirate captain kidnapping a chef and demanding a fancy weekly meal to save his life was genius. In fact, I was almost jealous. Not that I want to be kidnapped, but I would enjoy the pressure of creating something beautiful out of almost nothing, like being a contestant on a game show, but with more to lose.

My stomach growled through most of the book as I could practically smell the herbs and spices wafting off the page. I was most impressed by how far beyond the usual pirate fare this book went and how beautifully the unexpected and compelling romance naturally blossomed. It was such a clever blend of high-seas adventure and this really tender, delicious relationship. It was definitely a book that left me completely satisfied...and so hungry!

Marcus is a world-renowned chef and I have the pleasure of working with him at The Medici Group. This is an incredibly honest take of his life and how he got here. He shares his story of what it means to be a Black chef in a non-black chef world. After finding a lack of acceptance in Europe’s kitchens he made his way to New York. There, he built the restaurant and team that reflected his dream of a diverse and multi-ethnic dining room. This is a "boots on the ground" story of the diverse world we live in and the power of embracing that. I also found his thoughts on what it means to be F.O.D. to be powerful (First Only Different).

This is a story about the best-selling Viennese cookbook that was stolen by the Nazis and republished under someone else’s name during the War. The text and color photographs are identical, but the names of the authors are different. The original author, Alice Urbach, who was Jewish, had her book “Aryanized” for over 80 years, even though her hands are still featured in the illustrations. It shows how respectable businesses and individuals can continue to profit from the persecution of Jews long after the Holocaust ended. 

I found this a quite remarkable story that has only recently been published in English. It demonstrates the extremes to which the Nazis went to stamp out anything that was Jewish. Only in 2021 were the rights returned to the original author posthumously.

Though this is a work of fiction, it might be the most scientifically accurate depiction ever written of cats and their shenanigans. I wasn’t at all surprised to learn that Kraken was based on Delemhach’s actual cat. This novel made me think of my old boy and the various crimes he used to commit against our household (RIP Harry, yowler of the night, destroyer of couches, and cuddle-bug extraordinaire). Upon finishing it, I felt the urge to adopt one. Or two. 

… Or fifteen. 

I was overwhelmed by this crazy, lovable, frightening novel. It fit right in with my paranormal/horror bend when I read it many years ago, and it provoked my interest in writing a few titles in the genre.

It fits the unique, quirky character theme perfectly with a first person narrative by a young, charismatic fry cook-writer-memoirist named Odd (real name) Thomas with a sixth sense, able to see demons when they arrive just before tragedy occurs. Yowza. His accomplice is his girlfriend and love interest, aptly named Stormy, who is not similarly gifted and seems to have more common sense than Odd.