100 books like The Apprentice

Leaders should develop a philosophy of life—a north star that will guide them through difficult times. This timeless classic by Roman emperor Marcus Aurelius provides a combination of wisdom and practical advice that serves as a reference both for those in a leadership position and for individuals seeking a deeper understanding of their daily lives. Here is a sample: “The longest-lived and those who will die soonest lose the same thing. The present is all that they can give up, since that is all you have, and what you do not have, you cannot lose.”

I loved this book because it opened my mind to new ways of thinking about thinking and how we make decisions. We are not the rational beings we think we are. Michael Lewis has the gift of being able to take complex ideas and make them understandable, informative, and very entertaining.

The book is about psychologists Amos Tversky and Daniel Khaneman and their research into how people make decisions. Their story is riveting, and I couldn’t help but think about how I make decisions and how to frame questions to gain greater insight into that process.

McCullough’s last book is about the history of pioneers in the Northwest Territory. It is the same place and period as my novel. The first tool McCullough shows pioneers using is a saw to cut lumber. The first business, my book's main character, Tom Beard knows he needs to attract and does is a lumber mill. When McCullough iterates the goods available from the first trading post the largest supply they have is of whiskey. The second business Beard attracts, and knows he must to build population is a distillery. McCullough and I are telling the same story it’s just that he’s a historian and I’m a novelist. I think the story of people's needs wants and ambitions are more interesting than a simple iteration of facts.

Fiction is an excellent source of inspiration for leaders. This book is a prime example. The book is part of a series of books on the “No. 1 Ladies’ Detective Agency” in Botswana. The proprietor, Precious Ramotswe, uses a combination of wisdom, intelligence, and humor to solve crimes. Like leaders and entrepreneurs everywhere, she must handle a variety of challenges using limited resources. A special treat in reading these books is learning about daily life in Botswana. 

Commencing with that momentous lunch of Sole Meunière (“it was the most exciting meal of my life”), which launched Julia Child on her quest to unravel the secrets of French cuisine, this is a delightful memoir of the post-war years of the future celebrity chef spent in Paris and Marseille with her charming husband Paul. I can hear Child’s hearty laugh and exuberant voice throughout as she regales us lucky readers with stories of learning how to properly scramble an egg at Le Cordon Bleu, of visits to the local crémerie for fresh-churned butter and Camembert cheese, and late-night dinner parties at their Parisian digs. Few books have made me smile (and feel hungry) as much as this one did. 

Wolfert made her name with her book Couscous and Other Food of Morocco, first published in 1973. This groundbreaking book was not only the first time an American writer’s topic was North African food but Wolfert explored for the first time its culinary anthropology. This book on southwest France might even be better than her couscous book. Its depth of understanding and explanation is amazing. Its thoroughness is unparalleled. Its fastidiousness might annoy some readers, but one will never claim there wasn’t enough detail. Follow this book and you will be able to make confit de canard to use in your equally authentic cassoulet of southwest France.

David was one of the most famous food writers in post-World War II Europe and she introduced English readers to the cuisine that exists beyond the celebrated kitchens of the top chefs of Paris. Although the recipes are written in a more abbreviated style than one sees today, her personable stories enliven the dishes she includes so you the reader will excitedly jump right to the kitchen and get cooking.

The Time-Life Foods of the World series first published in the 1960s is hands down, to this day, the best books on the various cuisines of the world. Every book in the series is top-notch but the one on provincial French cooking was edited by the famous food writer M. F. K. Fisher. The book, as all in the series, is not written from a chef's point of view, but for the home cook. The recipes are classics and easily do-able by an even slightly competent home cook. They were originally sold as a box set consisting of a large book of text with several recipes and alluring photographs and a smaller spiral-bound book of recipes.

Willan is an Englishwoman who lived most of her life in France where she founded and ran the École de Cuisine La Varenne, in Paris and Burgundy. All her books are great, but this book is superlative, and I would put it in the same ranks as the Time-Life book. Its depth of knowledge and breadth is wonderful and there is much to explore and learn. The recipes are gems and work every time.

Another very extensive cookbook on French pastry, I love the unique and personal approach of Christophe Felder.

This book goes over a number of basic recipes but also contains an extensive number of more “old school”, traditional, and/or regional recipes that you might not find in other cookbooks.

I also particularly appreciate the chapter on savoury pastries.