Books like Hungry — picked by fans

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 had the chance to interview chef Edward Lee on my podcast ‘flavors unknown’ and to personally experience his passion for recent American food culture. The importance of immigrant cuisine in today’s food described in his book was a great influence on me when I was working on my book. He tackles the question of “authenticity” in immigrant cooking. He says that authentic is not the correct word. Immigrant food is “frozen in time,” reflecting the culinary moment when the immigrants left their homes. I love Edward Lee’s book as it captures the complexity of American cuisine.

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.

This is a cute story about finding your path and being true to yourself. I love coconut cake, so the cover really grabbed me (and the author includes a recipe in the book!).

Lou owns a French restaurant because she thought it would help her establish herself and get a steady clientele when, in reality, she would’ve preferred a more intimate restaurant featuring the comfort food she learned to cook from her grandmother. When a food critic gives her a scathing review, and she’s forced to close the restaurant, she hones in on what she actually wants and connects to her authentic self.

The book also explores the foodie scene in Wisconsin, which was a great addition and really makes you want to visit and taste the food.

Looking back across six decades, MFK Fisher, one of the most astute and evocative travel and gastronomical authors ever to put pen to paper, recalls the year when everything for her was new: France, Europe, marriage, food, culture. Based in provincial Dijon, Mary studied French, shopped in the open markets, learned to cook, and jotted down astute observations concerning everyone she met, while her husband wrote his dissertation. My first encounter with Tours, in 1979, reminds me of Fisher’s encounter with Dijon in 1929. Like her, I was warmed by the joy of discovery, the sense that every stone and leaf, every living thing that I encountered had layers upon layers of meaning, and it was my job to uncover some of them, revealing meanings that no one had seen before. 

An engrossing read about a food critic’s life, bumpy career, and murders. There is death and consumption, sex and violence; there is depravity in the mundane. Sometimes voices sparkle, others pop off the page, and then there is Chelsea G. Summer’s Dorothy Daniels. She dug into my brain and picked at it like a scab. From the first page, Summers hooked me on a razor-sharp fishing line. Dorothy recounts stories like an old friend would—if your old friend would describe killing a man and her vagina in equal parts disturbing and eloquent language. There was disgust but also a sense of empowerment. I wanted all of her dirty little secrets. And oh, does Dorothy love to talk.

I haven’t read this book for over a decade, but there are still stories I know by heart and tell friends. When food critic Ruth Reichl boards a plane to take the job as the New York Times food critic, the woman sitting next to her recognizes her.

There’s a picture of Ruth in the kitchen of the restaurant where she works, and the first person to spot her come in gets a $500 spot bonus. Realizing she’ll never get an honest experience as herself, Ruth works with a costume and hair and make-up team to create a series of characters so she can dine at New York’s finest restaurants incognito.

This book is so much fun to read and a great example of how to tell just part of your story, in this case, about two year’s worth, and save the rest of your life for other books.

This is a memoir that took me straight back to those beige culinary days of my Geordie upbringing, when the best thing about Autumn was rice pudding and the comfort food of the eighties. Grace writes with charm and wit, interspersing her career highs and lows with some wonderfully warm moments of nostalgia. Very moving and will make you reach for a can of Heinz tomato soup.

This sweet gem is like a salve for any food-loving reader’s soul. I devoured it on a stormy weekend, curled up on my couch with a cup of tea and it has stayed with me ever since. The story is set in the 1960s and written entirely in letters between an aspiring food writer in LA and a food columnist in the Puget Sound. Who knew that you couldn’t find garlic in the grocery store back in the 60s or that a simple gift of saffron would lead to a lasting friendship. Love & Saffron is a tender novel about friendship and how food connects us. I have literally given this book to all of my friends. It will warm your heart and leave you hungry for more.