10 books like The Flavor Bible

By Karen Page, Andrew Dornenburg,

Here are 10 books that authors have personally recommended if you like The Flavor Bible. Shepherd is a community of 7,000+ authors sharing their favorite books with the world.

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Flour Water Salt Yeast

By Ken Forkish,

Book cover of Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza

If you want to delve deep and learn the hows and whys of pizza and bread making, this book has everything you’re looking for. Forkish is one of the great sages of breadmaking, and having this book on your shelf is like having a grand master at the ready.

Flour Water Salt Yeast

By Ken Forkish,

Why should I read it?

1 author picked Flour Water Salt Yeast as one of their favorite books, and they share why you should read it.

What is this book about?

NEW YORK TIMES BESTSELLER • From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.

There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.

In Flour Water Salt Yeast, Forkish translates his obsessively honed craft…


My Pizza

By Rick Flaste, Jim Lahey,

Book cover of My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home

Lahey is another pizza sage I refer to often. His no-knead pizza dough is a revelation, and his composed pizza recipes are at once simple and mind blowing.

My Pizza

By Rick Flaste, Jim Lahey,

Why should I read it?

1 author picked My Pizza as one of their favorite books, and they share why you should read it.

What is this book about?

Make homemade pizza that exceeds your wildest expectations—yet couldn’t be simpler—with Jim Lahey’s groundbreaking no-knead dough and inventive toppings.
 
Jim Lahey, the baking genius behind New York City’s celebrated Sullivan Street Bakery and Co. pizza restaurant, has developed a brilliant recipe that requires no kneading and produces an irresistible crust in any home oven—gas or electric—in fewer than five minutes. The secret to incredible pizza is a superb crust—one that is crisp yet chewy, and slightly charred around the edges. My Pizza shares this revolutionary technique and the creative pies that put Co. on the map, as well as recipes…


Salt, Fat, Acid, Heat

By Samin Nosrat,

Book cover of Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

This book is essential for anybody that wants to become better at cooking. It's more like a cooking masterclass that will take you from an amateur home chef to a real pro. With helpful illustrations, this book not only features delicious recipes, but it feels like the author is actually there with you guiding and teaching you how to cook.

After reading it, you'll have a better understanding of different cooking techniques and how to make better use of the most important elements in cooking: Salt, Fat, Acid, Heat. 

Salt, Fat, Acid, Heat

By Samin Nosrat,

Why should I read it?

5 authors picked Salt, Fat, Acid, Heat as one of their favorite books, and they share why you should read it.

What is this book about?

Now a major Netflix documentary
A Sunday Times Food Book of the Year and a New York Times bestseller
Winner of the Fortnum & Mason Best Debut Food Book 2018

While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat.

By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with…


Six Seasons

By Martha Holmberg, Joshua McFadden,

Book cover of Six Seasons: A New Way with Vegetables

Not only is this book a beauty, but it’s also a great way to discover new pairings for your favorite seasonal pizza toppings. Many of my favorite pizza recipes have been adapted from combinations of ingredients found in recipes for salads, casseroles, fancy meals, sandwiches, and more. If you’re a farmers’ market fiend and a homemade pizzamaker, you need more books like this one.

Six Seasons

By Martha Holmberg, Joshua McFadden,

Why should I read it?

1 author picked Six Seasons as one of their favorite books, and they share why you should read it.

What is this book about?

Six seasons - each with its own character. The first vegetables of spring are all about tenderness and new growth. We've been eating sturdy winter fare for so long that slender, tender, and delicate is exactly what we need ...a ripe juicy tomato would feel too much, too soon. Early summer steps up that game a bit - the flavours aren't yet intense, but the fresh and green notes are deeper and all is livelier. Midsummer starts the flavour riot - more variety, more colours and textures. Late summer is the lush period - the richest colours, most vibrant flavours,…


The Gastronomical Me

By M.F.K. Fisher,

Book cover of The Gastronomical Me

To call Fisher merely a food writer is to miss out on one of the most provocative essayists of the 20th century. This exploration of her departure from American life to live in Dijon, France, is a celebration of what it means to be truly engaged in one’s own story. For those with ravenous appetites for not just food, but the stuff of life.

The Gastronomical Me

By M.F.K. Fisher,

Why should I read it?

1 author picked The Gastronomical Me as one of their favorite books, and they share why you should read it.

What is this book about?

In 1929, a newly married M.F.K. Fisher said goodbye to a milquetoast American culinary upbringing and sailed with her husband to Dijon, where she tasted real French cooking for the first time. The Gastronomical Me is a chronicle of her passionate embrace of a whole new way of eating, drinking, and celebrating the senses. As she recounts memorable meals shared with an assortment of eccentric and fascinating characters, set against a backdrop of mounting pre-war tensions, we witness the formation not only of her taste but of her character and her prodigious talent.


Everything But the Squeal

By John Barlow,

Book cover of Everything But the Squeal: A Year of Pigging Out in Northern Spain

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!

Everything But the Squeal

By John Barlow,

Why should I read it?

1 author picked Everything But the Squeal as one of their favorite books, and they share why you should read it.

What is this book about?

John Barlow, self-confessed glutton, found himself in a tricky situation: living in one of the most meat-loving places on earth, married to a vegetarian.  The Barlows live in Galicia, the misty-green northwest corner of Spain, and home to a population that reveres and consumes every part of the pig. This gets Barlow thinking about the nature of our relationship with food—what’s delicious, what’s nasty, and what sort of obligation we have to the animals we eat. Over the course of one glorious, bilious year, Barlow vows to eat everything but the squeal.  In his travels, Barlow takes part in the…


Between Meals

By A.J. Liebling,

Book cover of Between Meals: An Appetite for Paris

Some books are worth reading just because the writing is so wonderful. But combine that with the subject matter - dining out in Paris - and you are in for a treat. Liebling, a longtime staff writer for the New Yorker, shares with us the sublime art of enjoying a good meal. He also wrote some of the best reporting on the Second World War, landing with the Allies in Morocco and accompanying the troops on the front line through Europe (available as WW2 Writings, Library of America).

Between Meals

By A.J. Liebling,

Why should I read it?

1 author picked Between Meals as one of their favorite books, and they share why you should read it.

What is this book about?

New Yorker staff writer A.J. Liebling recalls his Parisian apprenticeship in the fine art of eating in this charming memoir, Between Meals: An Appetite for Paris.

“There would come a time when, if I had compared my life to a cake, the sojourns in Paris would have presented the chocolate filling. The intervening layers were plain sponge.”

In his nostalgic review of his Rabelaisian initiation into life’s finer pleasures, Liebling celebrates the richness and variety of French food, fondly recalling great meals and memorable wines. He writes with awe and a touch of envy of his friend and mentor Yves…


Stories from the Kitchen

By Diana Secker Tesdell,

Book cover of Stories from the Kitchen

Stories from the Kitchen is a celebration of food in fiction, an anthology of short stories combined with tidbits from novels. The authors are well known, ranging from Charles Dickens’ “Love and Oysters,” about oysters upending the life of a man and his dependable routines, to Isaak Dineson’s “Babette’s Feast,” in which a lavish dinner served by a French cook transforms the hearts and souls of the most austere members of an isolated Danish community. Another story of particular interest: M.F.K. Fisher’s heartbreaking “A Kitchen Allegory.” As in Fisher’s gastronomical non-fiction writing, in which food is her greatest metaphor, this slice of fiction uses food as a source of empathy for a woman who has to reckon with no longer being needed. Reading this entire collection underscores how my own book—though unprecedented in its number of recipes tucked within a novel— stands on a long tradition of food as…

Stories from the Kitchen

By Diana Secker Tesdell,

Why should I read it?

1 author picked Stories from the Kitchen as one of their favorite books, and they share why you should read it.

What is this book about?

Stories from the Kitchen is a one-of-a-kind anthology of classic tales showcasing the culinary arts from across the centuries and around the world.

Here is a mouthwatering smorgasbord of stories with food in the starring role, by a range of masters of fiction—from Dickens and Chekhov to Isaac Bashevis Singer, from Shirley Jackson to Jim Crace and Amy Tan. These richly varied selections offer tastes as decadent as caviar and as humble as cherry pie. They dazzle with the sumptuous extravagance of Isak Dinesen’s “Babette’s Feast” and console with a prisoner’s tender final meal in Günter Grass’s The Flounder. Choice…


The Art of Eating

By Joan Reardon, M.F.K. Fisher,

Book cover of The Art of Eating

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.

The Art of Eating

By Joan Reardon, M.F.K. Fisher,

Why should I read it?

2 authors picked The Art of Eating as one of their favorite books, and they share why you should read it.

What is this book about?

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…


The Perfectionist

By Rudolph Chelminski,

Book cover of The Perfectionist: Life and Death in Haute Cuisine

Think Friend of the Devil is merely fiction? Consider this: Bernard Loiseau rose from obscurity to the pinnacle of his profession, earning the ultimate accolade of three stars in the Michelin Guide for his restaurant La Côte d’Or in Saulieu, France. Yet in 2003, immediately after the lunch service, this acclaimed chef blew his brains out with a shotgun. The Perfectionist traces his life, obsessions, and insecurities to give us a chilling portrait of why attaining your dreams might be the most dangerous situation of all.

The Perfectionist

By Rudolph Chelminski,

Why should I read it?

1 author picked The Perfectionist as one of their favorite books, and they share why you should read it.

What is this book about?

An unforgettable portrait of France’s legendary chef, and the sophisticated, unforgiving world of French gastronomy

Bernard Loiseau was one of only twenty-five French chefs to hold Europe’s highest culinary award, three stars in the Michelin Red Guide, and only the second chef to be personally awarded the Legion of Honor by a head of state. Despite such triumphs, he shocked the culinary world by taking his own life in February 2003. TheGaultMillau guidebook had recently dropped its ratings of Loiseau’s restaurant, and rumors swirled that he was on the verge of losing a Michelin star (a prediction that proved to…


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