Here are 100 books that Girl in the Kitchen fans have personally recommended if you like
Girl in the Kitchen.
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I’m a longtime food writer, magazine editor, cookbook author, and certified chef (through Kendall College, also in Chicago of course!). I was born in Chicago, raised in the Northern suburbs, and came back right after graduating from the University of Michigan in the early 2000s. For two decades, I lived in various parts of the city and wrote about the food scene for local and national outlets. The first edition of The Chicago Chef’s Table came out in 2012. Even though I moved to the suburbs a few years ago with my growing family, we still get down to the city often to enjoy the hottest new spots. My love for Chicago will never subside!
David is a fellow food writer and friend of mine and we’ve enjoyed many dinners and events out at local restaurants.
Many years ago he started an online forum for the food-obsessed in Chicago, and that was before “blogs” and Substacks and even social media. Monica is a longtime local food writer and NPR contributor. They both are true authorities on the dining scene here so their stories about the history and lore of various beloved Chicago/Midwestern dishes (beyond deep dish and Italian beef sandwiches) are really exciting to read.
Italian beef and hot dogs get the headlines. Cutting-edge cuisine and big-name chefs get the Michelin stars. But Chicago food shows its true depth in classic dishes conceived in the kitchens of immigrant innovators, neighborhood entrepreneurs, and mom-and-pop visionaries.
Monica Eng and David Hammond draw on decades of exploring the city's food landscape to serve up thirty can't-miss eats found in all corners of Chicago. From Mild Sauce to the Jibarito and from Taffy Grapes to Steak and Lemonade, Eng and Hammond present stories of the people and places behind each dish…
Magical realism meets the magic of Christmas in this mix of Jewish, New Testament, and Santa stories–all reenacted in an urban psychiatric hospital!
On locked ward 5C4, Josh, a patient with many similarities to Jesus, is hospitalized concurrently with Nick, a patient with many similarities to Santa. The two argue…
I’m a longtime food writer, magazine editor, cookbook author, and certified chef (through Kendall College, also in Chicago of course!). I was born in Chicago, raised in the Northern suburbs, and came back right after graduating from the University of Michigan in the early 2000s. For two decades, I lived in various parts of the city and wrote about the food scene for local and national outlets. The first edition of The Chicago Chef’s Table came out in 2012. Even though I moved to the suburbs a few years ago with my growing family, we still get down to the city often to enjoy the hottest new spots. My love for Chicago will never subside!
Carol Haddix served as the former editor of the Chicago Tribune’s food section and is a personal friend and colleague of mine; we are both part of Les Dames d’Escoffier Chicago, an international society for women in food service with chapters around the world. This literal tome is a homage to all things Chicago and food. It’s a bookshelf must-have if you live in the area, have lived here or want to live here!
The Chicago Food Encyclopedia is a far-ranging portrait of an American culinary paradise. Hundreds of entries deliver all of the visionary restauranteurs, Michelin superstars, beloved haunts, and food companies of today and yesterday. More than 100 sumptuous images include thirty full-color photographs that transport readers to dining rooms and food stands across the city. Throughout, a roster of writers, scholars, and industry experts pays tribute to an expansive--and still expanding--food history that not only helped build Chicago but fed a growing nation. Pizza. Alinea. Wrigley Spearmint. Soul food. Rick Bayless. Hot Dogs. Koreatown. Everest. All served up A-Z, and all…
I’m a longtime food writer, magazine editor, cookbook author, and certified chef (through Kendall College, also in Chicago of course!). I was born in Chicago, raised in the Northern suburbs, and came back right after graduating from the University of Michigan in the early 2000s. For two decades, I lived in various parts of the city and wrote about the food scene for local and national outlets. The first edition of The Chicago Chef’s Table came out in 2012. Even though I moved to the suburbs a few years ago with my growing family, we still get down to the city often to enjoy the hottest new spots. My love for Chicago will never subside!
This is another book edited by Carol Haddix, a project with the aforementioned Les Dames d’Escoffier.
It has a really nice introduction about the history of the food scene here as well as must-have recipes from all the women in our group, which includes James Beard-winning chefs, famed restaurateurs, and well-known food artisans and sommeliers.
The past 25 years has seen Chicago transformed from a heartland stronghold of meat and potatoes into a major culinary center. Chicago Cooks chronicles this story through the eyes of the Chicago chapter of Les Dames d'Escoffier, female leaders in the food and dining world. They tell how the Chicago food scene grew and evolved, touching on landmark restaurants like Charlie Trotter's and Frontera Grill, the rise of ethnic cuisines imported from around the world, and the proliferation of shops, markets, and classes serving the ever more sophisticated home cook. The book also includes a bounty of 75 recipes for…
Everyday Medical Miracles
by
Joseph S. Sanfilippo (editor),
Frontiers of Women from the healthcare perspective. A compilation of 60 true short stories written by an extensive array of healthcare providers, physicians, and advanced practice providers.
All designed to give you, the reader, a glimpse into the day-to-day activities of all of us who provide your health care. Come…
I’m a longtime food writer, magazine editor, cookbook author, and certified chef (through Kendall College, also in Chicago of course!). I was born in Chicago, raised in the Northern suburbs, and came back right after graduating from the University of Michigan in the early 2000s. For two decades, I lived in various parts of the city and wrote about the food scene for local and national outlets. The first edition of The Chicago Chef’s Table came out in 2012. Even though I moved to the suburbs a few years ago with my growing family, we still get down to the city often to enjoy the hottest new spots. My love for Chicago will never subside!
Steve’s headshot is still hanging in both off-the-beaten path and famous restaurants in Chicago having been known as the “Hungry Hound” when he was the premier food reporter for ABC/Channel 7.
He’s now with Channel 5, and he continues to report on lesser-known restaurants and chefs in the city. In fact, he’s made people famous just by his endorsements! That’s why I love his focus on tavern-style pizza. That’s much less talked about than deep dish so there’s lots to learn by this book!
There are few things that Chicagoans feel more passionately about than pizza. It is the most identifiable food of the city, and neighbors can argue endlessly about who makes the best pie, whether thin crust or deep dish takes the cake, and which essential ingredients are the most important to make up the ideal pizza. With such a broad range of Chicagoland pizzerias, how could anyone ever decide the best of the best, once and for all? Enter Steve Dolinsky, Chicago's very own eminent food journalist and impartial pizza judge extraordinaire. Dolinsky has embarked on a self-described "Pizza Quest," methodically…
Miko and Jenne are librarians who love to eat. Their love of classic children’s literature led them to start their 36 Eggs blog, where they recreate foods and experiences from their favorite books. In 2019, they published the Little Women Cookbook, which required extensive research into the food of the Victorian era.
This delightful memoir/cookbook of a girl and her sisters growing up near Chicago in the late 1800s gives us a glimpse of what kinds of things a middle-class family ate--there were trendy foods back then, just like we have now!
What’s it like? Just imagine if you took all your favorite 19th-century children's books, mashed them all together, and edited out everything except talking about cake. Oh and maybe keep in a few things about fancy outfits and picnics.
I am a writer based in Brooklyn, NY. My books include The Unofficial Hocus Pocus Cookbook, XOXO: A Cocktail Book, and consulting for Are You My Wine? Clearly, I am very interested in drinking, eating, and pop culture. When we started talking about a follow-up project for The Unofficial Hocus Pocus Cookbook, my mind first went to my daughter Beatrice. I was excited for the day when she could watch the movie with me and share a part of my own life as a kid. I knew that many other millennial parents probably felt the same way, and so I knew I wanted to do a book that would enhance that experience.
The Disney Parks have so many great snacks, meals, and drinks; too many to sample in just one trip. This cookbook is so fun because it helps you to bring the park experience home with you, trying out all the many snacks you didn’t have time for and making the ones you love over and over again!
I especially love the caramel corn recipe because one of my favorite spots is the caramel shop in the Germany section of Epcot!
Experience the magic of the Disney Parks right in your kitchen with these 100, easy and delicious recipes inspired by Walt Disney World!
Stroll right down the middle of Main Street USA, journey from Adventureland to Infinity and Beyond at Pixar Pier, and explore every avenue in between to taste the flavors of the Disney Parks...all without leaving your kitchen.
With The Unofficial Disney Parks Cookbook you can bring the magic of Disneyland and Walt Disney World snacks and treats right to your home. Recreate favorites like the classic Dole Whip and Mickey Pretzels to new favorites like blue milk…
Odette Lefebvre is a serial killer stalking the shadows of Nazi-occupied Paris and must confront both the evils of those she murders and the darkness of her own past.
This young woman's childhood trauma shapes her complex journey through World War II France, where she walks a razor's edge…
I am passionate about the power of food and cooking, and how it can bring people together, allow us to explore our creativity, and nourish both body and soul. I’ve spent over 20 years creating recipes for home cooks, published in magazines, and inspiring confidence in the kitchen. Now I share my best advice, takes on traditional favorites, and the beauty of food and entertaining in cookbooks and on TaraTeaspoon.com. I encourage cooks to find cookbooks they inspire, with tested recipes, helpful tips, and beautiful pictures to entice all the senses. Trying new recipes from my cookbook list will bring joy to your cooking and entertaining.
The author is a food and entertaining expert, and I know first-hand. Susan was my boss for many years at Martha Stewart magazine, and is the example all cookbook authors should aspire to. You know her recipes are tried and tested, as would any recipe from a seasoned recipe developer, food stylist, and food writer. The pictures in the book are gloriously inspiring, and do their job of making your mouth water. As a frequent hostess herself, Susan draws you in with several chapters of expertise, including creating your pantry, what equipment and ingredients to have on hand, and simple starters to get your party going. The rest of the book is full of recipes you will end up making based on the beautiful visuals, simplicity, amazing flavor combinations, and helpful tips to give you cooking confidence.
Simple, stylish recipes for fearless entertaining from the renowned food stylist, New York Times contributor, and founding food editor of Martha Stewart Living.
As a professional recipe developer, avid home cook, and frequent hostess, Susan Spungen is devoted to creating perfectly simple recipes for good food. In Open Kitchen, she arms readers with elegant, must-make meal ideas that are easy to share and enjoy with friends and family.
An open kitchen, whether physical or spiritual, is a place to welcome company, to enjoy togetherness and the making of a meal. This cookbook is full of contemporary, stylish, and accessible dishes…
I was raised in a ‘hospitality forward’ household to say the least. My parents always had family and friends over the house eating and drinking and although no one was in the food and beverage industry, most of the folks all had something to say about food and beverage. It was a fundamental part of the conversation. It carried over to me and became something that I focused on even before I was ever in the service industry. With experience, I became more knowledgeable, and my tastes became wider and a bit more refined, but the seeds were planted long ago.
Recommending books with various recipes would be too easy (after all, that’s what my book is for). I think it would be an interesting leap for enthusiastic imbibers to explore what works and why. The Flavor Thesaurus will also carry over to the kitchen where everything ties together. I have used this reference book to the point of disintegration, especially when turning the calendar pages of seasonality as foods and ingredients disappear from the radar for months at a time. It has alternately saved and educated me through the years.
“A perfect reference for the aspiring foodie.” –Chicago Tribune
Winner of the André Simon Award * Observer Best Books of the Year * Guild of Food Writers Best First Book Award
A complete guide to the 99 most essential ingredients and their numerous flavor combinations, offering inspiration for the cook who has everything.
Whether a flavor is defined by a "grassy" ingredient like dill, cucumber, or peas, or a "floral fruity" food like figs, roses, or blueberries, flavors can be combined in wildly imaginative ways. In this lively and original book, Niki Segnit identifies the 99 fundamental ingredients of food…
I am a rabbi and educator who lives in the midst of a large Jewish community and a large Muslim community. But up until about 10 or so years ago, I had no Muslim friends. My wife and I set out to change that. (She formed the Sisterhood of Salaam Shalom and I benefited as a plus one.) I am also the author of nearly 100 books, a growing number of which are for children and some focus on the relationship between Muslims and Jews.
There are so few young adult novels that demonstrate positive relationships between Muslim kids and Jewish kids. This one succeeds masterfully.
The main characters in the story come from very different backgrounds and seem to share little in common. Their friendship grows slowly, and eventually they learn to trust one another. This story shows both the risks and rewards of such a friendship. With taking risks, there can be no reward.
A timely, accessible, and beautifully written story exploring themes of food, friendship, family and what it means to belong, featuring sixth graders Sara, a Pakistani American, and Elizabeth, a white, Jewish girl taking a South Asian cooking class taught by Sara’s mom.
Sixth graders Sara and Elizabeth could not be more different. Sara is at a new school that is completely unlike the small Islamic school she used to attend. Elizabeth has her own problems: her British mum has been struggling with depression.
The girls meet in an after-school South Asian cooking class, which Elizabeth takes because her mom has…
Can a free-spirited country girl navigate the world of intrigue, illicit affairs, and power-mongering that is the court of Louis XIV—the Sun King--and still keep her head?
France, 1670. Sixteen-year-old Sylvienne d’Aubert receives an invitation to attend the court of King Louis XIV. She eagerly accepts, unaware of her mother’s…
It’s now fifty years or so since I started growing my own fruit and vegetables so as to have the freshest, best quality ingredients for my home cooking and making my own wine and beer. But I was always asking myself why things were done in a certain way: what was the science behind what was going on? I’ve always loved science for its own sake, but I believe such knowledge enhances appreciation. That’s why, when today’s new interest in vineyard geology took off, I put together my own book on that subject, and it’s why I’m enlightened by the books I list here.
I love the look and feel of this book. It’s a class act. The author (a disciple, incidentally, of Harold McGee) deconstructs a variety of popular foodstuffs and recipes so that with this new knowledge, even the amateur cook can strive for perfection. Well, strive. Perfection’s a long way off for me, but this glorious book inspires me to try.
Until now, home cooking has remained radically out of touch with the technological developments that characterize the rest of modern life. This is the book to prove that science can dramatically improve the way we eat. Having spent years refining his analytical and imaginative approach at the Fat Duck restaurant, Heston Blumenthal is uniquely qualified to bring the benefits of science to the domestic kitchen. Both time-saving and energy-efficient, his methods unlock the alchemical potential of flavor and taste.
The first part of the book maps the new techniques in fifteen sections, including: taste and flavor; stocks and infusing; brining,…
