100 Books Like Stories from the Kitchen

This book is a beautiful tale that demonstrates the ugliness of first impressions when it comes to viewing others. When Vivienne is looked down upon by the local mayor for being a single mother and nomadic traveler, he is making assumptions based on his own narrow-minded authority. 

I love how, despite his attempts to harm her financially, she continues to show how being an individual who is true to oneself means more than trying to fit the mold of what someone else might think you should be. 

This book holds a cherished place in my heart as it delves into the intricate dynamics of mother-daughter relationships and the profound journey of self-discovery. Growing up, I often felt the weight of cultural expectations, and choosing a different path inevitably strained my familial bonds.

As I read, memories of my mother and sisters flooded back, reminding me of the unique connections we share. An artfully crafted story that made me question so much about myself and the way that culture has influenced me as a person. Tan’s lyrical prose eloquently voices the experiences of so many young girls who have long been silenced, making this, without a doubt, one of my most treasured reads.

It’s hard to match Nora Ephron’s wit and wisdom. In this novel, which mirrors events from the novelist and screenwriter’s real life, cookbook writer Rachel Samstat learns that her husband is cheating on her while she’s pregnant. Even as her life is falling apart, Rachel maintains her sense of humor while dropping the “everything is perfect” routine and speaking her mind.

In this tale of love and loss, Ephron serves up hilarious and heartbreaking moments in equal portions alongside mouthwatering recipes.

I am not a fan of fantasy, but this is magical realism at its best. Not too much, not too little, just enough to remind everyone that the spirits are still working on behalf of true love and goodness and that justice prevails despite all obstacles…like a fairy tale with complications. Just my cup of tea. 

How realistic is it that food transmits any emotions the cook may be feeling while making the food? This idea captivated me immediately; it was something I had never thought about. And yet, growing up in my family, women always made the food. So again, a very female tale.

In the beginning, Tita, the heroine, is passionate and in love, but she succumbs to tradition and rejects true love and passion to submit to tradition, which dictates she takes care of her mother. In time, Tita learns to disobey the injustice of that tradition… show more.

Eating, one of my favorite daily rituals, is contiguous with my love of smelling and cooking.  Most of what we consider to be the flavor of food arises from retronasal olfaction (the olfactory pathway from the back of the nose). And a great deal of our gustatory experiences are created from a confluence of multiple sensory channels within our headspace.

This piece of knowledge and many others are wonderfully covered in this book. Bringing to bear his cutting-edge research on mutli-modal perception, Spence provides what is to my mind the most enjoyable scientific introduction of gustatory perception and in particular an in depth explanation of why eating and drinking, when done well, are on of life’s greatest (multi-modal) pleasures.

I would be remiss if I didn't have a "food" book from my list. While I have read and liked many such books, Adler's is the top gem. 

As I read her book, I pictured us in my kitchen conversing about how we had modified a recipe to save time, money, or both. We compared notes on the lost art of thrift in the kitchen; how to turn bread heels, beans, and bones into tasty components of a meal. 

Adler shows us that we can be cooks on our terms, in our own kitchens, delightfully free of pretense and convention. May this book free your mind and inspire you to get creative in the kitchen to discover what's possible!

Better known by his pen-name Curnonsky, Maurice Edmond Sailland, was called the Prince of Gastronomy and was the most celebrated writer on gastronomy in France in the 20th century. Notice I say writer on gastronomy and not most famous chef or most famous cookbook author. What Curnonsky did was write about the whys and wherefores of the great provincial cuisines of France. If you think you know something about provincial French cuisine, Curnonsky will enlighten you with his explorations into the culture and geography of these various regions. The recipes in some cases will be unfamiliar and archaic, although no less delicious. The book is a gem.

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.

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.