Here are 100 books that Feast fans have personally recommended if you like
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As an American living and cooking in Sicily for almost sixty years, I have soaked up Sicilian cuisine and culture both through research and by osmosis, delighting in discovering how the food I was preparing reflected the island’s position in history and geography, a meeting point for almost all the civilizations of the Mediterranean. My first book, a memoir of my life here entitled On Persephone’s Island, was followed by Pomp and Sustenance. Twenty-five Centuries of Sicilian Food, the first book on Sicilian cuisine to be published in English. Six more books on different aspects of Sicilian food and culture, in English or in Italian, have followed.
Whenever I feel a stab of nostalgia for my American childhood, I turn to M.F.K. Fisher, one of the most delightful food writers ever. The Art of Eating is a one-volume edition of six of her books, all written before I graduated from high school: it gives a funny and informative account of American (and other) eating habits before the great foodie revolution of the ‘80’s altered everything. It offers mostly food for the mind but the palate is also served by recipes I’d forgotten all about, often given both in their comfort food guise and in fancy dress.
Ruth Reichl - 'Mary Frances [Fisher] has the extraordinary ability to make the ordinary seem rich and wonderful. Her dignity comes from her absolute insistence on appreciating life as it comes to her'. Julia Child - 'How wonderful to have here in my hands the essence of M.F.K. Fisher, whose wit and fulsome opinions on food and those who produce it, comment upon it, and consume it are as apt today as they were several decades ago, when she composed them. Why did she choose food and hunger she was asked, and she replied, 'When I write about hunger, I…
As an American living and cooking in Sicily for almost sixty years, I have soaked up Sicilian cuisine and culture both through research and by osmosis, delighting in discovering how the food I was preparing reflected the island’s position in history and geography, a meeting point for almost all the civilizations of the Mediterranean. My first book, a memoir of my life here entitled On Persephone’s Island, was followed by Pomp and Sustenance. Twenty-five Centuries of Sicilian Food, the first book on Sicilian cuisine to be published in English. Six more books on different aspects of Sicilian food and culture, in English or in Italian, have followed.
Sixty years ago when I first started cooking in Sicily, local ingredients were of topnotch quality but very limited variety, so my American cookbooks and food mags were useless. The discovery of Claudia Roden’s book opened up a whole new world: recipe upon recipe with Mediterranean ingredients and delicious results, and fascinating notes on the origin of the dishes, notes that made me want to know more about culinary history.
'Roden's great gift is to conjure up not just a cuisine but the culture from which it springs' NIGELLA LAWSON _______
When it first published, Claudia Roden's bestselling classic Book of Middle Eastern Food revolutionised Western attitudes to the cuisines of the Middle East.
Containing over 500 modern and accessible recipes that are brought to life with…
As an American living and cooking in Sicily for almost sixty years, I have soaked up Sicilian cuisine and culture both through research and by osmosis, delighting in discovering how the food I was preparing reflected the island’s position in history and geography, a meeting point for almost all the civilizations of the Mediterranean. My first book, a memoir of my life here entitled On Persephone’s Island, was followed by Pomp and Sustenance. Twenty-five Centuries of Sicilian Food, the first book on Sicilian cuisine to be published in English. Six more books on different aspects of Sicilian food and culture, in English or in Italian, have followed.
I am apt to come back to the kitchen from the garden or the farmers’ market with a large bag of irresistible vegetables that I have no idea what I’m going to do with. More often than not I turn to Viana La Place’s book for a simple and satisfying recipe that uses Italian ingredients with a touch of California thrown in.
Fresh ingredients and ease of preparation characterize the recipes for every course of Italian food, from the antipasta to pasta and risotto, from soups and stews to sandwiches, and from main dishes to salads. With recipes for bruschetta topped with roasted tomatoes and country stews fragrant with saffron and rosemary, to tantalizing puddings, this book covers the full range of Italian cookery.
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.
This was the first book I read when I started researching my first book, and it turned out to be a very lucky choice, since it opened my eyes more than any other book to the power of food to shape our cultures and customs and ways of seeing the world.
It describes in fascinating detail how European food cultures developed according to landscape and climate, and how various differences – such as the Mediterranean propensity to eat lots of vegetables and drink wine in moderation, compared with the northern tendency to eat lots of meat and get drunk on beer or spirits – not only endure today, but continue to shape the way we live, behave and see ourselves and others.
This book is about the history of food in Europe and the part it has played in the evolution of the European cultures over two millennia. It has been a driving force in national and imperial ambition, the manner of its production and consumption a means by which the identity and status of regions, classes and individuals have been and still are expressed. In this wide--ranging exploration of its history the author weaves deftly between the classes, regions and nations of Europe, between the habits of late antiquity and the problems of modernity. He examines the interlinked evolutions of consumption,…
Some people travel through food–they seek out authentic foods when they are travelling, visit certain places just to eat their specialties, and travel from their own kitchens when they are at home. This book list is for them. The same has always been the case with me, and I have continued this habit of exploring culture through food in the writing of my own cookbooks. Amber & Rye was the book for which I physically travelled the most, and my partner did all the travel photography too, so it was a family experience.
It’s quite painful opening this book at this moment in time (when Gaza is being bombed), yet it remains one of my favourite food-travel books for the human stories it contains within it.
Khan used to be a human rights campaigner before she started writing cookbooks, and her previous incarnation comes across in the writing. The recipes are colourful and joyous, while also being simple enough to make you want to cook them immediately.
Yasmin Khan unlocks the flavors and fragrances of modern Palestine, from the sun-kissed pomegranate stalls of Akka, on the coast of the Mediterranean Sea, through evergreen oases of date plantations in the Jordan Valley, to the fading fish markets of Gaza City.
Palestinian food is winningly fresh and bright, centered around colorful mezze dishes that feature the region's bountiful eggplants, peppers, artichokes, and green beans; slow-cooked stews of chicken and lamb flavored with Palestinian barahat spice blends; and the marriage of local olive oil with earthy za'atar, served in small bowls to accompany toasted breads. It has evolved over several…
I’m a home cook, not a restaurant chef. I add a pinch of this and splash of that. As a chronicler of other people's culinary habits, I need to understand why we cook the way we do. At its simplest and most basic, what goes into the ancestral cooking-pot depends on who we are, where we live, and where we come from. Which is why whenever we want to remind ourselves who we are, we look for traditional recipes in culinary bibles produced at moments of change. I was born at a moment of change myself, in bombed-out London in 1941, at the height of the Blitz.
After President Nasser expelled her family along with most of Egypt's Jewish population in the 1950s, young Claudia Douek, art student in London, began to collect memories and family recipes from her fellow refugees.
The subtext is what it means to be a woman - young or old - obliged to create a new life in an alien land. I once asked Claudia why it is that so many cookery writers are of Jewish descent (as am I): "Simple. We need to remember who we are."
A stylish writer with an artist's eye who's also a serious historian, Middle Eastern is the book I treasure not only for culinary inspiration (authenticity guaranteed), but for the accuracy and accessibility of her beautiful prose.
More than 500 recipes from the subtle, spicy, varied cuisines of the Middle East, ranging from inexpensive but tasty peasant fare to elaborate banquet dishes.
I am Haniyeh Nikoo, a full-time recipe developer, food stylist, and food photographer.
My passion for food does not stop at my Iranian roots but goes beyond the borders. It is my way of experiencing and learning about the world, cultures, and people. I not only care about how a dish tastes but also how it looks and how it invites you to take a bite and get on a journey of trying something new.
Vegan cooking never looked so appealing to me before reading this book. I’m not vegan, but I love to eat hearty, delicious vegan food if I get my hands on it, and this book is filled with many!
The stories behind how she decided to write the book and the tasteful Mediterranean vegan recipes just opens the door of adding some healthy, flavourful dishes to your diet nevertheless of being a vegan or not.
This cookbook is written with love and passion, and it’s beyond just a recipe
WINNER OF THE OBSERVER FOOD MONTHLY BEST NEW COOKBOOK AWARD
THE SUNDAY TIMES BESTSELLING COOKBOOK
The Daily Mail Best Cookbooks of the Year 2022
The Independent 10 Best Cookbooks of 2022
Delicious Magazine Best cook books of 2022
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No fads, no frills, just 120 vegan recipes that have stood the test of time from award-winning food writer Georgina Hayden, currently appearing on Channel 4's The Great Cookbook Challenge
Nistisima means fasting food - food eaten during Lent and other times of fasting observed by those of Orthodox faith. Mostly this involves giving up meat and dairy and instead using…
I'm an ex-pastry chef at Zuma London, current food blogger and creative director at Blondelish.com and YumCreative.com. I cook and shoot food photos and videos for 10 hours a day, almost every day of the week and I wouldn't have it any other way. I consider myself an artist and cooking is an expression of my inner self. I started cooking about 15 years ago as a hobby and within a year I took it to the next level by attending a 1-year class at Southgate College in London and getting my Chef Diploma. Right after that, I landed a job as a pastry chef at Zuma London which quickly transformed me into a pro.
If you want to up your weeknight meal with delicious Middle-Eastern flavors and if you want to learn how to combine veggies in so many delicious ways, then you must read Yotam Ottolenghi's cookbook. He's a true genius of the Middle-Eastern cuisine and probably no other chef can mix unique flavors and simple ingredients as well as he does. While the recipes are truly unique, you'll find that they’re made with simple ingredients in under 30 minutes.
JAMES BEARD AWARD FINALIST • The New York Times bestselling collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi.
In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern–inspired flavors, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za’atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation;…
I am a Lebanese-born, New York-based Caterer, Chef, and Owner of Edy’s Grocer in Greenpoint, Brooklyn. Born and raised in Lebanon, I have a passion for Middle Eastern food, culture, and, cookbooks. Growing up with a grandmother who never wrote one recipe down, it's been a journey to nail each recipe she used to make. When I moved to America, it was so hard to find good Middle Eastern cookbooks. Fast forward to 2024, a plethora of talented chefs have written books to help transport me back to Lebanon, sharing our Middle Eastern cultures, flavors, and heritage in such a beautiful way. I am proud of these cookbooks representing the Middle East.
Rose from Washington DC’s Maydan also takes a deep dive into her cookbook, from growing up in Lebanon and the recipes she grew up with to opening the restaurant and watching it grow.
It’s cool to see that whole journey represented in a cookbook and Lebanese food on display in another beautiful cookbook.
The debut cookbook from Rose Previte, creator of the Michelin-starred restaurant Maydan and beloved Compass Rose, explores bold flavors, accessible, shareable recipes, and overlapping foodways, spanning from the Middle East to North AfricaRose Previte introduces readers to the eclectic cultures of the region spanning North Africa, Eastern Europe, and the Middle East through food, offering a nuanced, informed, and yet entirely warm and personal way in. Before opening her beloved Washington, DC, restaurants Maydan and Compass Rose, Previte traveled old spice trade routes to learn from home cooks, and it became apparent how adjacent cooking traditions informed and folded back…
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.
If you discount Northern Europe and North America, it’s amazing that most of the world has such clean food. I love Indian food and Madhur Jaffrey knows how to make it accessible and easy for the rest of us. You’ll find dishes here that are not part of your local Indian spot: Dry Moong Dal, Goan-style Hot and Spicy Pork, Cold Yogurt Soup with Mint.
Chef magazine called this book�s author �the best-known ambassador of Indian food in the United States� . . . and the Boston Herald referred to her as �the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare.� The New York Times described her simply and succinctly as �the Indian cuisine authority.� For many years a best-selling cookbook, Madhur Jaffrey�s seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys,…
