The Art of Eating
1954 · 784 pages
Fisher wrote about oysters, wartime rationing, and eating alone, and made food a way of writing about hunger of every kind. The poet W.H. Auden said nobody in America wrote better prose.
★ 7.0
The Books canon
Sourced and shelved.
Every book chosen by hand and annotated for why it matters.
Browse all 1,178 books or filter by subject, era, place, and author.
Browse all 1,178 books or filter by subject, era, place, and author.
Honey from a Weed
1986 · 374 pages
Gray gave up an editor's job for stone quarries in Tuscany, Catalonia, Naxos, and Apulia, cooking wild greens, snails, and game over wood fires and setting down a Mediterranean already disappearing.
★ 5.3
Kitchen Confidential
2000 · 312 pages
Bourdain cooked for two decades, then told everything: the drugs, the immigrant crews who hold restaurants up, why you never order fish on Monday. He made the line cook a figure Americans envied.
★ 4.7
Essentials of Classic Italian Cooking
1992 · 736 pages
Marcella Hazan taught America what Italians actually eat, region by region, and her rule is exacting: buy well, do less, wait. Her tomato sauce is a can, an onion halved, and butter.
★ 4.7
The Book of Jewish Food
1996 · 668 pages
From Aleppo and Samarkand to Vilna and New York, Roden gathered eight hundred recipes and the histories that traveled with them. She was born into Cairo's Jewish community and expelled along with it.
★ 4.7