100 books like Stories from the Kitchen

This book is a beautiful tale that demonstrates the ugliness of first impressions when it comes to viewing others. When Vivienne is looked down upon by the local mayor for being a single mother and nomadic traveler, he is making assumptions based on his own narrow-minded authority. 

I love how, despite his attempts to harm her financially, she continues to show how being an individual who is true to oneself means more than trying to fit the mold of what someone else might think you should be. 

I was completely immersed in this novel. Through her exploration of Chinese-American culture, Amy Tan draws us deeply into the intricate relationships between the mothers in this book and their daughters.

Cross-generational and cross-cultural, Tan skillfully portrays the conflicts within these friendships—both among the mothers and between mothers and daughters—ultimately demonstrating the power of understanding and forgiveness.

I am a fan of Nora Ephron’s films (When Harry Met Sally, Sleepless in Seattle, Julie/Julia…, etc.), but I hadn’t read any of her books. I started with this one—a slim one, as I remembered the movie from years ago.

Our protagonist, Rachael Samstat, seems to have an enviable life: a successful career as a cookbook writer, happily married to a dynamic man, a baby with another on the way, and a calendar of social events with equally lucky people. However, her husband’s betrayal while she is pregnant sends her spinning and onto a painful, witty, sometimes petty, and ultimately empowering journey.

I listened to the book, and Meryl Streep’s narration is relatable. It made me laugh out loud numerous times.

I am not a fan of fantasy, but this is magical realism at its best. Not too much, not too little, just enough to remind everyone that the spirits are still working on behalf of true love and goodness and that justice prevails despite all obstacles…like a fairy tale with complications. Just my cup of tea. 

How realistic is it that food transmits any emotions the cook may be feeling while making the food? This idea captivated me immediately; it was something I had never thought about. And yet, growing up in my family, women always made the food. So again, a very female tale.

In the beginning, Tita, the heroine, is passionate and in love, but she succumbs to tradition and rejects true love and passion to submit to tradition, which dictates she takes care of her mother. In time, Tita learns to disobey the injustice of that tradition… show more.

Truly a remarkable book, this seminal work has been – and continues to be - profoundly influential in shaping our understanding of food. The book’s subtitle – An Encyclopedia of Kitchen Science, History and Culture – expresses its huge breadth Writing with great clarity and concision, McGee shares the history of foods – such as cheese, chocolate, grains, sugar – and explains the science of how humans use, cook and preserve them. If you’re at all interested in understanding food better, then this is the book for you.

I would be remiss if I didn't have a "food" book from my list. While I have read and liked many such books, Adler's is the top gem. 

As I read her book, I pictured us in my kitchen conversing about how we had modified a recipe to save time, money, or both. We compared notes on the lost art of thrift in the kitchen; how to turn bread heels, beans, and bones into tasty components of a meal. 

Adler shows us that we can be cooks on our terms, in our own kitchens, delightfully free of pretense and convention. May this book free your mind and inspire you to get creative in the kitchen to discover what's possible!

Better known by his pen-name Curnonsky, Maurice Edmond Sailland, was called the Prince of Gastronomy and was the most celebrated writer on gastronomy in France in the 20th century. Notice I say writer on gastronomy and not most famous chef or most famous cookbook author. What Curnonsky did was write about the whys and wherefores of the great provincial cuisines of France. If you think you know something about provincial French cuisine, Curnonsky will enlighten you with his explorations into the culture and geography of these various regions. The recipes in some cases will be unfamiliar and archaic, although no less delicious. The book is a gem.

If The Gastronomical Me was a kind of first course or appetizer into the world of food writing (and French cuisine in particular), this book is the elaborate, ornately baroque, show-stopping main.

Written by an 18th-century French judge and gourmand, the book is a fascinating compendium of meditations on a dizzying array of topics related to eating and drinking, or what Savarin calls “the pleasures of the table.”

Another reason that I love this book so much is that it’s translated by none other than M.F.K. Fisher, who provides “glosses” and witty commentaries on Savarin’s text. It’s like watching two of the most intelligent and literary gourmands to ever live have a dinner conversation hundreds of years apart. 

A Yorkshireman married to a Galega, John Barlow has a unique perspective on Galicia and Galician people. Add to that a wild idea to travel throughout Galicia over the course of a year trying to eat every part of a pig (except the squeal), and you have a book which beautifully evokes the people, the landscape, and especially the gastronomic fiestas of this area. Galicia has traditionally had a heavy reliance on the pig, often grown at home on scraps: Barlow writes with humour and a love of Galician food but he missed out the most famous of all the piggy fiestas… around our own town of Taboada anyway, A Festa do Caldo de ósos. Yum!

Once you master a good pizza dough recipe, the next step is experimenting with different combinations of toppings. Whenever I need some pairing inspiration for seasonal produce or meats or a special type of cheese, this is the first book I reach for.