Books like Everything But the Squeal — picked by fans

If there is one book that will make you want to jump on a plane or get in your car and travel to this unique and beautiful corner of Spain, then it’s this one. A sumptuous coffee table book, Maravillas de Galicia introduces the reader to the wonders of Galicia with stunning photography by José Lourido, a Galego himself. More than simply a guide book, Maravillas is a book to be pored over and savoured again and again. 

The book is well laid out in both Spanish and English: There are chapters covering the major Galician cities as well as national parks and bio-reserves, ancient Celtic ruins and Roman monuments, stunning beaches, and picturesque villages. There are maps for each entry and a list of other must see places nearby making this book the perfect starting point to discover everything which Galicia has to offer. And if you can’t get… show more.

This series of murder mysteries set along the pilgrim’s way, El Camino de Santiago ought to do for Galicia what Montalbano did for Sicily, with beautiful scenery, Galician food, intrigue, and of course, suspicious death.

The stories are interesting and clever but for me it’s the sense of place which really draws me to these books. The author writes with a love for the area which comes alive through her descriptive prose so I can see the places clearly in my mind as I read. Thankfully there are far less murders in Galicia than in A D Thorne’s books but I don’t mind a body or two when the setting is so beautiful.

Meakin was one of those wonderfully well-travelled Victorian ladies, the early forerunners of the travel writer genre. She visited Galicia in 1907, almost exactly one hundred years before we moved here, yet her descriptions of the Galicia which I love are instantly recognisable. The furze (gorse), still shines from the hillsides; the granite cottages are still there; as are the washing tubs, though less frequently used than in Meakin’s day. The singing cartwheels may be all but gone but the maize fields, the cherry and apple blossoms, and the Gallegans, still remain. One hundred and twenty years on, Meakin would still recognise the Switzerland of Spain.

To really understand Galicia I feel one needs to read some of the evocative Galician poets. Galicia is a land of poets and of writers, and the Galician language has been associated with poetry since the middle ages. Rosalia de Castro was known as ‘Galicia’s nightingale’ by her biographer Failde, and she loved her homeland with a real passion. This passion shines through in her works, none more so than Cantares Gallegas. Her poems are simply told tales of love and loss, of her beloved country and of her people, which evoke all the senses. Rosalia de Castro died in 1885 but her words are still quoted with passion by Galegos today. I was unable to find an English translation of Cantares Gallegas but if you can read Castro’s works in the original language, then it will give a far greater understanding of this unique land in which I… show more.

Stories from the Kitchen is a celebration of food in fiction, an anthology of short stories combined with tidbits from novels. The authors are well known, ranging from Charles Dickens’ “Love and Oysters,” about oysters upending the life of a man and his dependable routines, to Isaak Dineson’s “Babette’s Feast,” in which a lavish dinner served by a French cook transforms the hearts and souls of the most austere members of an isolated Danish community. Another story of particular interest: M.F.K. Fisher’s heartbreaking “A Kitchen Allegory.” As in Fisher’s gastronomical non-fiction writing, in which food is her greatest metaphor, this slice of fiction uses food as a source of empathy for a woman who has to reckon with no longer being needed. Reading this entire collection underscores how my own book—though unprecedented in its number of recipes tucked within a novel— stands on a long tradition of food as… show more.

This book was my first love in the world of food writing, and it’s a romance that still continues to nourish and ravish many years later.

Simply put, M.F.K. Fisher’s seminal memoir about living, eating, and cooking in 1930s France is one of the most eloquent and moving testaments to the radical power of gastronomy to change and deepen our lives. By sharing her own culinary revelations and gastronomical epiphanies, Fisher helped me to reflect on my own ah-ha food moments and to be hungry for more of them.

The book shows us how food connects us, cuts across time and cultures, and makes us fall in love with our own lives.

Whenever I feel a stab of nostalgia for my American childhood, I turn to M.F.K. Fisher, one of the most delightful food writers ever. The Art of Eating is a one-volume edition of six of her books, all written before I graduated from high school: it gives a funny and informative account of American (and other) eating habits before the great foodie revolution of the ‘80’s altered everything. It offers mostly food for the mind but the palate is also served by recipes I’d forgotten all about, often given both in their comfort food guise and in fancy dress.

Some books are worth reading just because the writing is so wonderful. But combine that with the subject matter - dining out in Paris - and you are in for a treat. Liebling, a longtime staff writer for the New Yorker, shares with us the sublime art of enjoying a good meal. He also wrote some of the best reporting on the Second World War, landing with the Allies in Morocco and accompanying the troops on the front line through Europe (available as WW2 Writings, Library of America).

If The Gastronomical Me was a kind of first course or appetizer into the world of food writing (and French cuisine in particular), this book is the elaborate, ornately baroque, show-stopping main.

Written by an 18th-century French judge and gourmand, the book is a fascinating compendium of meditations on a dizzying array of topics related to eating and drinking, or what Savarin calls “the pleasures of the table.”

Another reason that I love this book so much is that it’s translated by none other than M.F.K. Fisher, who provides “glosses” and witty commentaries on Savarin’s text. It’s like watching two of the most intelligent and literary gourmands to ever live have a dinner conversation hundreds of years apart. 

This book is a valuable resource for chefs and beginner cooks. It has changed how I think about recipes by showing many flavor combinations. The book is organized alphabetically by different ingredients, such as spices, nuts, herbs, fruits, and vegetables. For each ingredient, it features unique flavor pairings. I find it essential for my personal and professional cooking.

Its main goal is to highlight the many ways to pair ingredients, inspiring creativity in the kitchen. Whenever I need new ideas for pairing, I turn to this book. As someone who develops recipes and enjoys creating unique dishes, I believe this book is timeless.