Here are 100 books that The Cooking Gene fans have personally recommended if you like
The Cooking Gene.
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When we authors name our characters, we gift them with meaning—a single word that somehow encompasses everything they will experience on the page. The name of my heroine, Akmaral, hails from Kazakhstan and means “white deer.” It resounds with the sound of hooves on the ancient Central Asian steppes and the deep connection to the natural world of the nomadic people who once lived there. Names bear unconscious expectations—hopes for strength and wisdom, dreams of triumph, beauty, and love. I hope that someday, hearing “Akmaral” will bring to mind vast, windswept steppes and a strong woman on horseback, head held high, contemplating her journey from warrior to leader.
It doesn’t hurt to be a goddess—even a minor goddess—that is, unless you are condemned to live alone on an enchanted island for eternity. I love the magic and herbology woven into Circe's character. (I love anything that has to do with harnessing nature’s powerful, innate wisdom.)
Circe’s suffering at the hands of gods and men is as intense as if she were a human woman. Yet she is immortal. Is there no end to it? Thankfully, even a goddess can grow.
In the house of Helios, god of the sun and mightiest of the Titans, a daughter is born. Circe is a strange child - not powerful and terrible, like her father, nor gorgeous and mercenary like her mother. Scorned and rejected, Circe grows up in the shadows, at home in neither the world of gods or mortals. But Circe has a dark power of her own: witchcraft. When her gift threatens…
I'm a specialist of ancient Egyptian social history, who against the better judgment of (practically all) her colleagues uses the ancient past to make the present understandable. If we don’t fetishize the ancient Egyptians as separate and magical, they have something to teach us, whispering to us from the past through papyri, temples, and archaeological sites. After all, Egyptian history is 3000 years plus in its time span, an astounding data set of a people using same approximate language, government system, religion, and culture. Some of us look hungrily to replicate that kind of lasting and divine power. I am obsessed with power—how it works, why we are helpless to it, and who gets exploited by it. The ancient Egyptian kings effectively packaged their power not only as necessary, but as moral and good, ancient marketing that continues to work on our minds.
I am recommending this book because one can’t understand power without being beholden to it systemically and repeatedly, all the while dissecting power’s discontents. Baldwin’s words may seem to strike only to America’s core, but every marginalized person will find truth in them. As an Egyptologist, I rely on Baldwin to tell me what oppressed people in an authoritarian regime thought but could not commit to paper.
James Baldwin was a uniquely prophetic voice in American letters. His brilliant and provocative essays made him the literary voice of the Civil Rights Era, and they continue to speak with powerful urgency to us today, whether in the swirling debate over the Black Lives Matter movement or in the words of Raoul Peck's documentary "I Am Not Your Negro." Edited by Nobel laureate Toni Morrison, the Library of America's Collected Essays is the most comprehensive gathering of Baldwin's nonfiction ever published.
With burning passion and jabbing, epigrammatic wit, Baldwin fearlessly articulated issues of race and democracy and American identity…
I'm a specialist of ancient Egyptian social history, who against the better judgment of (practically all) her colleagues uses the ancient past to make the present understandable. If we don’t fetishize the ancient Egyptians as separate and magical, they have something to teach us, whispering to us from the past through papyri, temples, and archaeological sites. After all, Egyptian history is 3000 years plus in its time span, an astounding data set of a people using same approximate language, government system, religion, and culture. Some of us look hungrily to replicate that kind of lasting and divine power. I am obsessed with power—how it works, why we are helpless to it, and who gets exploited by it. The ancient Egyptian kings effectively packaged their power not only as necessary, but as moral and good, ancient marketing that continues to work on our minds.
I am recommending this volume because it shocked me with its ability to nestle humans into the world as an integral part of the natural world, not separate from it, not rulers over it, but clever animals that need the Earth more than the Earth needs us. It helps me to undercut the manufactured power of the divinely ordained rulers from ancient Egypt.
New insights into the microbiome, epigenetics, and cognition are radically challenging our very idea of what it means to be 'human', while an explosion of neo-materialist thinking in the humanities has fostered a renewed appreciation of the formative powers of a dynamic material environment. The Matter of History brings these scientific and humanistic ideas together to develop a bold, new post-anthropocentric understanding of the past, one that reveals how powerful organisms and things help to create humans in all their dimensions, biological, social, and cultural. Timothy J. LeCain combines cutting-edge theory and detailed empirical analysis to explain the extraordinary late-nineteenth…
I am a professor in Urban Mobility Futures and, as such, am fascinated by how we think about our mobility present and past and how this limits us in imagining different futures. The problems in our mobility system are so urgent and overwhelming that I like to actively search for alternative ways of seeing and acting and teach others to do the same. Personally, I love to experience the incredible freedom of mind that I find in doing this. Also, see the Shepherd list of recommendations by my co-author, Thalia Verkade.
Why have so many schemes to improve the human condition not worked or even backfired? In this brilliant work, I learned how we need to simplify the world if we want to govern it.
In any domain for which we aim to develop policies, we are forced to define relevant indicators and create a carbon copy of reality full of arbitrary choices. I loved how Scott makes this visible with examples from forests to cities. And how these choices lead to a variety of unexpected consequences that often render interventions ineffective.
The book makes you see that the problem is not that the chosen simplifications are wrong, but that ANY simplification is wrong. The only meaningful forward is a return to embracing the full complexity of the world around us.
"One of the most profound and illuminating studies of this century to have been published in recent decades."-John Gray, New York Times Book Review
"A powerful, and in many insightful, explanation as to why grandiose programs of social reform, not to mention revolution, so often end in tragedy. . . . An important critique of visionary state planning."-Robert Heilbroner, Lingua Franca
Hailed as "a magisterial critique of top-down social planning" by the New York Times, this essential work analyzes disasters from Russia to Tanzania to uncover why states so often fail-sometimes catastrophically-in grand efforts to engineer their society or their…
I grew up in a family of chefs and restaurant owners, so it’s probably no surprise that food plays a major role in my debut novel, All Stirred Up. (The two main characters are, in fact, chefs and restaurant owners. You write what you know!) Cooking plays a major part in my life as well—I’m always making something for family and loved ones. It’s probably no surprise that I love a good food book as well, whether it be fiction, memoir, or history. On my list are just five of my favourites.
Gabrielle Hamilton isn’t just a ‘reluctant chef’ (in her own words), she’s also an absolutely exquisite writer (her MFA really paid off!). Her memoir traces her life and love of food from her New Jersey childhood, through her many professional ups and downs and international travels (I especially love the parts where she’s staying at her Italian mother-in-law’s home, describing the incredible produce she was able to get. Oh, the tomatoes!) Did I extra love this because she grew up in the same small town I was born in? Maybe, but it’s a wonderful book no matter where you’re from.
A sharply crafted and unflinchingly honest memoir. This is a rollicking, passionate story of food, purpose and family.
Blood, Bones & Butter follows the chef Gabrielle Hamilton's extraordinary journey through the places she has inhabited over the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; and the kitchen of her beloved Italian mother-in-law, who serves as the link between Hamilton's idyllic past and her…
I was born and raised in Northern California, right on the banks of the Sacramento River. While I didn’t realize it growing up, it was an epicenter for outdoor adventures. Along with skiing, snowboarding, hiking, wakeboarding, and camping, I always read a lot. My dad was worried that I would have no sense of direction because I was always in the back of our van or RV reading a book. That led to writing…and I had my first article published in a wakeboarding magazine when I was 15 years old. Traveling always took a backburner to reading, but now it’s front and center of my writing.
Anyone who has ever worked in the food or hospitality industry—as a cook, a waitress, a hostess, a barista, or otherwise—can identify with this book.
The restaurant business is a different beast, and Anthony Bourdain took a huge risk in writing this and burning bridges with his bosses and coworkers. But in doing so, he unlocked the universal hidden language that food and hospitality workers share.
As a former hostess/waitress myself who spent most of her college years with a part-time job at IHOP and the Golden Waffle, I could relate to a lot of what Bourdain experienced working in NYC, especially with minority groups and how they were treated during that time. He was a huge inspiration to a lot of people, including me.
THE CLASSIC BESTSELLER: 'The greatest book about food ever written'
'A compelling book with its intriguing mix of clever writing and kitchen patois ... more horrifically gripping than a Stephen King novel' Sunday Times
'Extraordinary ... written with a clarity and a clear-eyed wit to put the professional food-writing fraternity to shame' Observer
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After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain decided to tell all - and he meant all.
From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown;…
My twin passions in life have always been food and writing. While I chose poetry and creative writing as my primary fields of expertise, my ten-plus years of working in restaurants are just as important to who I am. I’m hungry for food writing that takes a more literary or creative approach. Cooking is a highly creative and meaningful act, and I love to see writing that aspires to do for the reader what the dedicated cook does for the eater: to nourish not only the body but the more metaphysical elements of our being, which is to say, our hearts, and maybe even our souls.
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.
In 1929, a newly married M.F.K. Fisher said goodbye to a milquetoast American culinary upbringing and sailed with her husband to Dijon, where she tasted real French cooking for the first time. The Gastronomical Me is a chronicle of her passionate embrace of a whole new way of eating, drinking, and celebrating the senses. As she recounts memorable meals shared with an assortment of eccentric and fascinating characters, set against a backdrop of mounting pre-war tensions, we witness the formation not only of her taste but of her character and her prodigious talent.
I’ve never been a fan of polemics or schmaltz. But that doesn’t mean I don’t want to learn or see new perspectives or feel deep feelings; I just think humor is the best way to get past people’s defenses. (All the better to sucker punch them in the feels.) I also think the world can be a pretty dark and scary place. I love books that give us hope, enough hope to have the courage to change what we can to make the world a little brighter.
Sometimes, I don’t actually want a lot of tension; there’s a reason this book kicked off a craze for cozy fantasy. I loved the relatively small stakes of an orc-turned-barista.
Watching Viv build herself a family out of the folks in her new town, binding them together in ways they had never before felt bound, reminded me how much we can accomplish in our own surroundings just by being kind. Sometimes, heroism is less about fighting with weapons and more about building something that creates warmth and community.
High fantasy, low stakes - with a double-shot of coffee.
After decades of adventuring, Viv the orc barbarian is finally hanging up her sword for good. Now she sets her sights on a new dream - for she plans to open the first coffee shop in the city of Thune. Even though no one there knows what coffee actually is.
If Viv wants to put the past behind her, she can't go it alone. And help might arrive from unexpected quarters. Yet old rivals and new stand in the way of success. And Thune's shady underbelly could make it all…
I firmly believe we each have a unique story to tell, to record in order to help others and to record a history. I love the ordinary person who lives an extraordinary life. So many people don’t realize how wonderful they are. It is also cathartic to write your story, in doing so you forgive others as you forgive yourself for decisions poorly made.
Stanley Tucci makes this book personal. He connects to any reader that loves the world of cooking and entertaining friends at his table and who loves to travel, too. He takes the reader into his personal life, not just memories of his good times, but his errors, too. He’s honest. He’s intriguing, letting you know who he truly is. He loves his life, all of it, and he passes that love onto you.
A Guardian book of the year A Times book of the year A Daily Mail book of the year
From award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of life in and out of the kitchen. For Stanley and foodie fans, this is the perfect, irresistible gift.
'It's impossible to read this without becoming ravenous!' -- Nigella Lawson
'It is as infectious as it is delicious, as funny as it is insightful. The only reason to put this book down, is to go cook and eat from it' -- Heston…
I grew up in a family of chefs and restaurant owners, so it’s probably no surprise that food plays a major role in my debut novel, All Stirred Up. (The two main characters are, in fact, chefs and restaurant owners. You write what you know!) Cooking plays a major part in my life as well—I’m always making something for family and loved ones. It’s probably no surprise that I love a good food book as well, whether it be fiction, memoir, or history. On my list are just five of my favourites.
I like to branch out into different genres, and I’ve recently started getting into Manga. This is a really wonderful series about a gay couple—one of whom loves to try out new dishes the other is always eager to try—whose relationship deepens over the meals they enjoy together. It’s something that really touched a chord in me, as someone who also uses food as a love language.
From award-winning author Fumi Yoshinaga comes a casual romance between two middle-aged men and the many meals they share together.
A hard-working middle-aged gay couple in Tokyo come to enjoy the finer moments of life through food. After long days at work, either in the law firm or the hair salon, Shiro and Kenji will always have down time together by the dinner table, where they can discuss their troubles, hash out their feelings and enjoy delicately prepared home cooked meals!
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