36 books like Monet's Table

I’ll end with a book that started it all for me!

I still remember, in the year 2010, reaching the end of the essay "Goodbye to All That" where the date of publication is noted—1967—and how startled I was to realize something that feels so contemporary and alive had been written decades earlier. As in so much of her work, in this collection Didion offers vivid details from her life and brings her extraordinary powers of analysis to understanding their meaning.

As she once put it herself—in another essay, "Why I Write"—"Had I been blessed with even limited access to my own mind there would have been no reason to write. I write entirely to find out what I'm thinking, what I'm looking at, what I see and what it means.”

Gary Lucas is best known for his guitar wizardry in Captain Beefheart and for his dazzling guitar riffs that create the spine for Jeff Buckley’s hits, “Grace” and “Mojo Pin,” but I know him personally as an intelligent, highly-observant raconteur who has a mordant way of conveying the absurdity that exists within the music business. He deftly captures the lifeblood and pulse that comes with writing, collaborating creating music, which, itself, is always the joy. Touched by Grace offers a glimpse into his unforgettable collaboration with the charismatic singer Jeff Buckley in his band Gods & Monsters, from their first performance together in 1991 on through the stunning news of the singer’s tragic drowning in Memphis in 1997.

Frey’s book is a vivid account of the fin-de-siecle French painter who was born into aristocracy but did not fit in, due to hereditary dwarfism. Lautrec devoted himself to studying painting in Paris, where he fell in with the cabaret theatre and dancehall crowd, along with its contingent, shadier side of sundry misfits, whom he embraced wholly. In the milieu that permitted a laundress (La Goulue) to become a can-can star, Lautrec put himself on the map with his spectacular cabaret posters. I chose this book because though I do not draw portraits, I can relate to my enjoyment of capturing artistic photographs of musicians.

Mazzeo’s book provides fascinating insight into a perfume that has enjoyed insane sales longevity when most tend to fade from the market. The book offers a portrait of the orphaned young woman’s convent upbringing to her days as a chanteuse and milliner to her rise in society as a fashion designer. Some say Chanel No. 5 resulted from a happy fluke of dumping too much aliphatic aldehydes into the juice, yet it became instantly iconic as the first clean, modern perfume, one that did not fall into the established vamp/ingenue fragrance categories of the day.  It reached iconic status during WWII as a tax-free product sold in military commissaries around the world. Not all smells sweet: Coco proved to be a Nazi sympathizer in a failed attempt to regain control of her business.    

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.

There is no other cookbook that has had a greater influence on me as a writer. Suzanne’s recipes and menus for elegant yet unfussy dinner parties remain endlessly inspirational. After reading this book, I wrote a letter to Suzanne telling her how much I admired her cookbook and basically begging for a job. We ended up working together and I even got married at her restaurant.

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.

Of that group of 1970 expats, only Richard Olney made France his home. Settling in Provence, he enjoyed Lulu's legendary hospitality at the Peyraud family vineyard Domaine Tempier, at nearby Bandol, and spent many hours in her kitchen recording her recipes and culinary tips ('lots of garlic'). To me, Lulu's recipes represent the heart and soul of gastronomic Provence, with direct lineage to the eighteenth and nineteenth centuries, such as her Daube à la Provençale with its obligatory accompaniment of macaroni. Essentially simple, her cuisine revels in the robust accents of anchovies and garlic, thyme and savory as it celebrates seasonal and local—if not quite so local as her own backyard, like our landlady on the cherry orchard near Carpentras. 

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.