Here are 59 books that A Platter of Figs and Other Recipes fans have personally recommended if you like
A Platter of Figs and Other Recipes.
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Food and architecture have been dual passions in my life for as long as I can remember. My grandparents had a hotel in Bournemouth, and I can still recall my fascination with the way everything changed as I passed through the green baize doors between the service areas and the public rooms. I became an architect, but food was always there in the background, and much later, I realised how I could bring the two together in order to describe the world in a completely new way. This led to my first book, Hungry City,and its follow-upSitopia,both of which have changed the way I see the world.
The Rituals of Dinner opened my eyes to the power and complexity of eating with other people – something we all do throughout our lives – and the profound ways in which this affects our relationships with friends and strangers alike.
The book delves into the history of the shared meal, dissecting various rituals which, despite regional differences, nevertheless have common threads across the world, for example in the deep, often hidden power that lies in the relationship between host and guest (words that both derive from the same root, ghostis) and the strong, even life-changing implications of knowing how to behave at dinner.
This is a fascinating and beautifully written book that will have you thinking about the way we eat long after you have finished it.
With an acute eye and an irrepressible wit, Margaret Visser takes a fascinating look at the way we eat our meals. From the ancient Greeks to modern yuppies, from cannibalism and the taking of the Eucharist to formal dinners and picnics, she thoroughly defines the eating ritual.
"Read this book. You'll never look at a table knife the same way again."-The New York Times.
Laura Calder is a recognized advocate for living well at home. She is the author of four cookbooks and received a James Beard Award for her long-running television series, French Food at Home.
Finally, a book for regular people that spells out the golden rules of design in a way that’s easy to understand and to apply to the homes we live in, whatever they may be. Ramstedt guides us through everything from lights to flower vases to the arrangement of furniture to choosing white paint. A book to help us see the places where we live with fresh eyes and tackle the kind of tweaks that will make us feel more at home in them than ever.
Design consultant Frida Ramstedt runs Scandinavia's leading interior design blog. In this book she distils the secrets of successful interior design and styling to help you create a home that works best for your space, taste and lifestyle. Filled with practical tips, rules-of-thumb and tricks of the trade, The Interior Design Handbook will help you to think like a professional designer.
'Frida has created this BIBLE to interior design ... such useful info that has taken me years to learn, all in one place' Rebecca Wakefield, Studio Fortnum
Laura Calder is a recognized advocate for living well at home. She is the author of four cookbooks and received a James Beard Award for her long-running television series, French Food at Home.
How to run a house is no longer part of our education system. The only way to learn this vital skill – one that helps make the whole of our lives run more smoothly - is by educating ourselves. This compact book teaches us everything from how to clean a room to how to fold socks to how to descale a shower head. It’s like having your own butler to turn to for advice whenever you need it.
Everyone's favourite butler is back! Get your home spic and span with Charles MacPherson's expert tips and tricks for everything from polishing silverware to organizing the garage.
After over 30 years as a professional butler and household manager, Charles MacPherson knows a thing or two about keeping a home clean and organized. He has poured his vast knowledge and expertise into this pocket-sized volume, perfect for easy day-to-day reference or to guide your next marathon cleaning session.
Everything you need to know is here. With step-by-step instructions for cleaning, organizing, and maintaining every room in your home, The Pocket Butler's…
Laura Calder is a recognized advocate for living well at home. She is the author of four cookbooks and received a James Beard Award for her long-running television series, French Food at Home.
Who are the great hosts and hostesses of our day? We don’t know; nobody ever talks about them. Celebrities and socialites, instead, have stolen the spotlight. But, great hostesses of the past were not only prominent, but powerfully influential, subtly steering the fate of society this way and that. Masters provides portraits here of some of the most celebrated hostesses of days gone by, including Emerald Cunard and Mrs. Vanderbilt. A book to inspire a new generation of “inviters.”
By Andrew T. Huse, Bárbara Cruz, and Jeff Houck
Author
Why are we passionate about this?
Our obsessions with food and history mean that recipes are not the end of the journey, but the beginning. Recipes are an answer to a whole host of questions, challenges, and opportunities, and those are the stories that interest us. A recipe with no history is like the punch line with no preceding joke, incomplete at best.
Norman Van Aken is known internationally for introducing "fusion" into the lexicon of modern cookery as the founding father of New World Cuisine.
Van Aken found his cooking voice in Key West by marrying Caribbean ingredients and spices with classic cooking techniques.
He wrote this landmark book while helming Key West's Mira restaurant, where he showcased lobster terrine with caviar on a champagne yogurt dressing, curried carrot and chicken soup, and grilled marinated shrimp and chorizo.
Chef Charlie Trotter once called Van Aken, “the Walt Whitman of American Cuisine.” That would make this book his “Leaves Of Grass.” Poetry indeed.
Welcome to the New World. The tastiest, most imaginative cooking in America today comes not from the East Coast or the West Coast but the South Coast, especially Florida. That's where Norman Van Aken, Florida's most celebrated chef, has created New World Cuisine, a passionate marriage between the vibrant flavours of the South, Southwest, Latin America, and the Caribbean and the classic techniques of Europe and the Mediterranean. Here are big, bold flavours exquisitely prepared and beautifully presented, from a true master who, in these 200 glorious recipes, happily reveal his secrets to the home cook.
I love to cook and it’s difficult to find something beyond chicken and salad when you’re trying to lose weight. Over the years I’ve assembled a cookbook library that covers many topics (interested in how the Georgians ate green beans? I can help you out!), many of them as off-topic from weight-loss as my cookie cookbook collection. But I still return to what I call “abstinent” favorites, simply because they are so tasty.
This big compendium of recipes is comprised of ethnic, vegetarian meals the Moosewood staff makes on their day off. If you’re craving Chinese or Russian, this is your motherlode. You may have to tinker with the recipes that have too many carbohydrates (use rice instead of noodles) or skip them altogether, but you’ll find gems you keep going back to. (Mine has bookmarks for Cheese and Nut Dessert Balls from India and Moroccan Stew.)
Since its opening in 1973, Moosewood Restaurant has been famous for creative food with a health conscious, vegetarian emphasis. Each Sunday diners have been offered a new ethnic or regional cuisine, deliciously adapted from traditional recipes. In this cookbook, each of Moosewood's 18 collective members who prepare and serve its meals has contributed a chapter on his or her regional or ethnic speciality from Northern Africa to China and Japan, from Scandinavia to the Caribbean and from the south of France to the Southern USA. Each chapter includes a cultural history, characteristic ingredients and cooking styles, and a tantalizing array…
As a child of divorce who moved around often, cooking and entertaining was consistent in my life on both sides of my family. The comforting smells and traditions around food in the home became a religion to me—something I could count on. My grandmother was a hostess to be admired—her impeccable entertaining etiquette was where my love of hosting was born. My degree in psychology lends itself to sharing what’s so important about creating intentional gatherings at the table. My education and passion for creative arts pair well with my husband’s expertise as an Architect, where we understand the importance of creating inviting spaces for people to occupy.
What a beautiful tribute this cookbook is to immigrant women from around the world. This book is a collection of family recipes from around the world—Anna’s realization that she didn’t know how to make her mother’s meatballs led to the curiosity of how many other family recipes would be lost or forgotten if not written down. The result is a collection of delicious international recipes with beautiful stories behind them that inspire you to want to get in the kitchen and also write down your favorite beloved family recipes.
A gorgeous, full-color illustrated cookbook and personal cultural history, filled with 100 mouthwatering recipes from around the world, that celebrates the culinary traditions of strong, empowering immigrant women and the remarkable diversity that is American food.
Born in Italy, Anna Francese Gass came to the United States as a young child and grew up eating her mother's Italian cooking. But when this professional cook realized she did not know how to make her family's beloved meatballs-a recipe that existed only in her mother's memory-Anna embarked on a project to record and preserve her mother's recipes for generations to come.
I’m a traveler. For me, there’s nothing like that moment when your plane lands on foreign soil. I feel free when I’m somewhere I’ve never been, where I don’t speak the language, understand the menu, or know a single person. It is the ultimate sense of release. I’ve done a great deal of solo traveling, which I thoroughly enjoy, and fortunately for me, my family understands (or at least accepts). From the Congo to Xian to Paris, I’ve never seen enough.
Okay, cards on the table, I cannot be trusted when recommending this book. I have learned more from Anthony Bourdain than from any other traveler, chef, citizen of the world. His open-minded approach to the world is contagious and inspiring. He lets his readers into the untraveled unknown corners of the planet and I’m grateful he shared his journey. I can recommend all of his books, his TV shows, and his essays. The world is sadder without him.
'Terrific ... His love for his subjects - both the food and the cook - sings' Telegraph
'Christ, could Bourdain weave words ... the guy wrote like a poet' Guardian
A celebration of the life and legacy of one of the most important food writers of all time - the inimitable Anthony Bourdain
Anthony Bourdain saw more of the world than nearly anyone. His travels took him from his hometown of New York to a tribal longhouse in Borneo, from cosmopolitan Buenos Aires, Paris, and Shanghai to the stunning desert solitude of Oman's Empty Quarter - and many places beyond.…
The passion I have for food was born during my childhood in France when I learned how to cook and bake with my mother, and it never faded away. I still continue to explore, and I have the chance to participate in more than sixty tastings a year. When traveling, I always prepare my trips by searching the web for unique restaurants, coffee roasters, breweries, and local bakeries. When I interview culinary leaders, I am curious about their innovation and their creative process. Chef Elizabeth Falkner wrote in my book foreword, “Emmanuel genuinely seems like he is trying to solve a puzzle, which is why his book is an important piece of writing.”
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.
American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavours. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories?
A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the US. There's a Cambodian couple in Lowell, Massachusetts, and their efforts to re-create…
I’m an author, playwright, nonprofit strategist, and mother to two small children–the list goes on and on, and it's enough to work up an appetite. Since three of my favorite things in the world are 1) my kids, 2) stories, and 3) food, this reading roundup is near and dear to my heart. I wrote my picture book, Do Not Eat This Book!, because I believe food is a delicious entryway for exploring identity, sharing, caring, culture, and more, and the books in this list exemplify the sweet power of a good food-themed picture book.
At our house, we love books that allow us to visit new worlds. This book explores food from 13 different countries across the globe and will make you want to travel all the way around the world (or maybe just go to a local restaurant for now) to try all the delicious dishes.
From Sweden to Nigeria and Pakistan to Peru, it’s interesting and tantalizing to learn more about each place through what’s on their plates.
Dig in to this fun and informational book that explores foods from 13 countries around the world. Meet characters from countries including Sweden, Peru, Pakistan, Nigeria, and more as they enjoy breakfast, lunch, and dinner. Be inspired to try something new and learn about other cultures. Let's eat!
