100 books like The Talisman Italian Cookbook

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. 

When Maria Lourdes, a popular tv chef, invited her audience to send in their household recipes, the response - at a time of political turmoil after the death of Portugal's dictator, Salazar, in 1968 - was overwhelming.

A fragile democracy and proposed membership of the European Union led to fears that the nation would lose its identity. Portugal's geography has led to historical isolation from her neighbours: on the one hand, a stormy Atlantic coastline, on the other a barren, mountainous interior. 

Portuguese housewives have always known how to make the best of what was available: out of some 8,000 contributions, half were for a left-over bread-dish, açorda, never found in restaurants. As a sea-going nation with strong culinary ties to her former colony, Brazil, Portuguese cuisine is surprisingly exotic.

A first-person account of the culinary habit of rural Britain gathered in the aftermath of WW1, Ms. Hartley set out to collect rural recipes at time when the countryside had been emptied of their young men, leaving young women without hope of a husband. 

Resourceful and independent, Dorothy travelled the length and breadth of her native land, sleeping under hedgerows, huddling round peat-fires, always with pen-and-ink and paper in hand, notebook at the ready. The finished manuscript complete with evocative illustrations didn't see the light of day until ten years after the end of WW2.

I well remember post-war rationing and terrible school catering in the 1950s, source of the nation's reputation for inedible food. Ms. Harley's recipes prove the reverse (particularly the baking). 

Unusually for a non-native cookery writer - and particularly so for the Catalans - this encyclopedic work by one of the US's most distinguished scholar cooks has become the go-to in restaurant kitchens throughout Spain's least-conformist region.

Publication in the Catalan language of its predecessor, Josep LLadonosa's El Gran Libro de la Cuina Catalana in 1992 (translated into Spanish, but not into English) was only possible after the demise of General Franco ended a fifty-year dictatorship that followed a particularly bloody civil war.

In spite of all efforts by Spain's central government to suppress Catalunia's language and culture, her spirit lived on - not least in a very distinctive culinary habit. It's no surprise that the iconoclastic genius of Ferran Adria surfaced in the land of Guadi and Dali. And no accident that Spain's gastronomic revolution started in Barcelona.  

Food inspired by the traditions of Italy are well known around the world, and Mariani examines how the nation had an outsized impact on global food culture. Once considered an unsophisticated cuisine better known for macaroni or pizza, Mariani argues Italian food has since displaced French cuisine as the quintessential example of haute dining culture. His discussion of Italian food history largely centers how it disseminated globally. He discusses Italian American foods, but as part of the whole rather than as a distinct cuisine onto itself.    

This book literally changed home baking forever by making artisan breads accessible to the amateur cook. It was the first time that many of us saw recipes for the rustic breads with crackling brown crusts and moist, hole-ridden interiors that were before only available at specialty bakeries. All books are a labor of love, but I can’t imagine the determination an American woman must have had to wrestle the original recipes from Italian masters.

What better way to transport ourselves to a different place than by food. I love how Frances and Edward share simple traditional Tuscan recipes in this cookbook. Things you can actually concoct in your own kitchen, and you know they’re tried and true. These recipes make me want to drag a long table outside, set lanterns and flowers upon it, invite some friends and neighbors, then bring out generous platters of pasta and ragu and chewy bread and... a fine bottle of wine... and just enjoy!

I remember seeing this book for the first time on my mother’s bedside table.

As a mother of six children (five boys and a girl—me), I strongly suspect she dreamed of escape from time to time. A mother now myself, I understand feelings of overwhelm.

When I read this book back in the late ‘90s I saw a woman brave enough to step into her dreams and create a beautiful and sensuous life. It was bold, and it allowed me to dream of a bigger life. It made me curious if I could ever do such a thing.

Read the story of how she and her husband transformed an old villa as well as their lives!

Oxford academic Dr. Roderick Bailey is an expert on the Special Operations Executive who made helpful comments to improve my first WW2 book. I love the little-known stories of Italian and British secret agents that populate this book, which is the official history of SOE’s undercover war against Mussolini's Italy. I enjoy tracing the strategic impact of relatively minor actions. Some efforts succeeded, many failed. There were the attempts to make common cause with the Sicilian Mafia. There was the agent paid and supplied by SOE who was really working for Italian Counter-Intelligence. And there was the SOE agent who parachuted into Lake Como, was immediately captured and expected execution, but survived to provide the secret radio link that enabled Italy to surrender and change sides. 

This ferocious little book is brilliant. It’s as much about how to fight fascism as it is about fascism itself, but it’s still a good place to start figuring out how the fascists came to power in Italy.

The key thing to grasp, Behan insists, is that there was nothing inevitable about Benito Mussolini’s rise (hence the “resistible” in the title, which is also a clever homage to Bertolt Brecht’s classic antifascist allegory, his 1941 play The Resistible Rise of Arturo Ui). Behan’s big point is that if the foes of early Italian fascism had all worked together and resisted, they could have smashed fascism before it got going.