Fans pick 100 books like There's No Ham in Hamburgers

By Kim Zachman, Peter Donnelly (illustrator),

Here are 100 books that There's No Ham in Hamburgers fans have personally recommended if you like There's No Ham in Hamburgers. Shepherd is a community of 12,000+ authors and super readers sharing their favorite books with the world.

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Book cover of Yummy

Blue Delliquanti Author Of Meal

From my list on graphic novels that make you hungry.

Why am I passionate about this?

I love writing about food, and it appears as a motif in nearly every comic I've ever drawn. Comics are an exceptional medium for discussing food – a talented artist can render a drawing into something that looks delicious, but they can tie it into a story that gives the dish meaning or connects to a particular character's inner life. With Meal I had the opportunity to tell a story about a kind of cuisine that delights me, but that most people know very little about – and I turned to my favorite comics about food for inspiration on how to translate that joy from the plate to the page.

Blue's book list on graphic novels that make you hungry

Blue Delliquanti Why did Blue love this book?

This recent release is a deep dive for young readers into the history of popular desserts, from brownies to biscotti. The gorgeous colors and charming character design make Yummy a joy to page through, but it's a great way to introduce to kids that people are responsible for the foods that we love – and sometimes our favorite dishes were complete accidents!

By Victoria Grace Elliott,

Why should I read it?

2 authors picked Yummy as one of their favorite books, and they share why you should read it. This book is for kids age 8, 9, 10, and 11.

What is this book about?

Cake is delicious, and comics are awesome: this exciting nonfiction graphic novel for kids combines both! Explore the history of desserts through a fun adventure with facts, legends, and recipes for readers to try at home.

Have you ever wondered who first thought to freeze cream? Or when people began making sweet pastry shells to encase fruity fillings? Peri is excited to show you the delicious history of sweets while taking you around the world and back!
 
The team-up that made ice cream cones!
 
The mistake that made brownies!
 
Learn about and taste the true stories behind everyone’s favorite treats,…


Book cover of The Big, Fun Kids Cookbook

Mary Boone Author Of Bugs for Breakfast: How Eating Insects Could Help Save the Planet

From my list on food facts.

Why am I passionate about this?

I baked my first loaf of bread when I was eight. It was shaped like a brick and weighed about the same. With my grandma’s help, I tweaked the recipe, learned the importance of precise measurements, practiced my kneading, and ultimately won a blue ribbon for my efforts at the 4-H county fair. In the years since, my passion for food has grown. I love to learn how various crops are grown and harvested, I nearly cried when I tasted cheese I made myself, and I’ve been known to arrange travel around specific culinary adventures. For me, learning about food is nearly as enjoyable as eating it!

Mary's book list on food facts

Mary Boone Why did Mary love this book?

Kids’ cookbooks are about 1,000 times more awesome than they were when I was a kid. Recipes are easy to follow, they’re accompanied by colorful photos, and they feature foods kids actually want to make. For me, this cookbook, takes fun to the next level by including little food facts alongside most of the recipes (Did you know french toast isn’t actually French? The dish can be traced back to the Roman Empire – long before France was even a country!) The cookbook features standard breakfast, lunch, and dinner recipes but my favorite chapter is about Fake-Out Cakes. That’s right – they’re cakes, but they look like other things. There are instructions for making cakes that look like everything from a cheeseburger to mac and cheese. Bon appétit!

By Food Network Magazine,

Why should I read it?

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

What is this book about?

NEW YORK TIMES BESTSELLER!

It's the ultimate kids cookbook from America's #1 food magazine: 150+ fun, easy recipes for young cooks, plus bonus games and food trivia!

"This accessible and visually stunning cookbook will delight and inspire home cooks of all ages and get families cooking together." -School Library Journal

"This is an exceptional introduction to cooking that children and even novice adult home cooks will enjoy." -Publishers Weekly

The Big, Fun Kids Cookbook from Food Network Magazine gives young food lovers everything they need to succeed in the kitchen. Each recipe is totally foolproof and easy to follow, with…


Book cover of The Poison Eaters: Fighting Danger and Fraud in Our Food and Drugs

Mary Boone Author Of Bugs for Breakfast: How Eating Insects Could Help Save the Planet

From my list on food facts.

Why am I passionate about this?

I baked my first loaf of bread when I was eight. It was shaped like a brick and weighed about the same. With my grandma’s help, I tweaked the recipe, learned the importance of precise measurements, practiced my kneading, and ultimately won a blue ribbon for my efforts at the 4-H county fair. In the years since, my passion for food has grown. I love to learn how various crops are grown and harvested, I nearly cried when I tasted cheese I made myself, and I’ve been known to arrange travel around specific culinary adventures. For me, learning about food is nearly as enjoyable as eating it!

Mary's book list on food facts

Mary Boone Why did Mary love this book?

This book is like watching a food-centric episode of Dateline, with fraud, malice, and cheating behind every food factory door. Candy tainted with arsenic, sausages made with meat scraps and rodent droppings swept off the floor, toothache medication made with cocaine – it’s all true. Sure, most of these food and medication offenses happened more than 100 years ago, but this book presents the information in a fresh, fascinating, and understandable way. I, for one, was gripped by the stories and grateful for changes in food standards and oversight.

By Gail Jarrow,

Why should I read it?

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

What is this book about?

Six starred reviews- Booklist BCCB Kirkus Reviews Publishers Weekly School Library Connection Shelf Awareness

ALSC Notable Children's Book
Washington Post Best Children's Book
NCTE Orbis Pictus Honor Book
BCCB Blue Ribbon
Kirkus Reviews Best Children's Book
NSTA Outstanding Science Trade Book for Students K-12
Chicago Public Library Best Children's Book

"Revolting and riveting in turns, Jarrow's masterfully crafted narrative will fundamentally alter how readers view their food.Though laced with toxins, this is anything but toxic." -- Kirkus Reviews, starred review

Formaldehyde, borax, salicylic acid. Today, these chemicals are used in embalming fluids, cleaning supplies, and acne medications. But in 1900,…


Book cover of Science Experiments You Can Eat

Mary Boone Author Of Bugs for Breakfast: How Eating Insects Could Help Save the Planet

From my list on food facts.

Why am I passionate about this?

I baked my first loaf of bread when I was eight. It was shaped like a brick and weighed about the same. With my grandma’s help, I tweaked the recipe, learned the importance of precise measurements, practiced my kneading, and ultimately won a blue ribbon for my efforts at the 4-H county fair. In the years since, my passion for food has grown. I love to learn how various crops are grown and harvested, I nearly cried when I tasted cheese I made myself, and I’ve been known to arrange travel around specific culinary adventures. For me, learning about food is nearly as enjoyable as eating it!

Mary's book list on food facts

Mary Boone Why did Mary love this book?

For generations, this book has been helping young readers turn their kitchens into laboratories. After introducing basic scientific concepts, kid chefs/scientists get to test scientific principles with edible results: beef jerky, cottage cheese, pudding, and more. Along the way, they learn that making a meringue is about denaturing protein and that mayonnaise is a simple emulsion. I love the way in which the text and illustrations pair to clearly allow readers to conclude that good cooks truly are good chemists.

By Vicki Cobb, Tad Carpenter (illustrator),

Why should I read it?

1 author picked Science Experiments You Can Eat as one of their favorite books, and they share why you should read it. This book is for kids age 8, 9, 10, and 11.

What is this book about?

Kids take the reins in the kitchen with this hands-on book of edible science experiments! With revised and updated material, a brand-new look, and hours of innovative, educational experiments, this science classic by award-winning author Vicki Cobb will be devoured by a whole new generation of readers.

Combine with such books as Awesome Science Experiments for Kids to help junior scientists continue their learning, whether at home or in a classroom.

With contemporary information that reflects changes in the world of processing and preserving foods, this cookbook demonstrates the scientific principles that underpin the chemical reactions we witness every day—just…


Book cover of The Oxford Companion to Food

Jenny Linford Author Of The Missing Ingredient: The Curious Role of Time in Food and Flavour

From my list on that help us explore the world.

Why am I passionate about this?

I am a food writer who has long been interested in seeing food in its cultural, historical, and social context. Food is too often put in a neat little box, whereas actually it offers a fascinating prism through which to explore the world. Researching and writing The Missing Ingredient – in which I explore the role of time as the universal, invisible ‘ingredient’ in the food we grow, make, and cook brought this home to me.

Jenny's book list on that help us explore the world

Jenny Linford Why did Jenny love this book?

With entries on foods from Aardvark to Zucchini, this wonderful, wide-ranging reference book has a place of honour by my desk. The idea of a global guide to foodstuffs was conceived of by Alan Davidson in 1976 – before the digital age – and first published in 1999. Davidson, who edited it, brought his intellectual curiosity, knowledge, and humour to the project. The result is a seminal reference book which instead of being dull or stodgy is lively, engaging, and interesting. A book that I never tire of using, as always come across something that catches my attention in the most beguiling way.

By Alan Davidson,

Why should I read it?

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

What is this book about?

the best food reference work ever to appear in the English language ... read it and be dazzled'
Bee Wilson, New Statesman

First published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique.

Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of…


Book cover of Nugget and Dog: All Ketchup, No Mustard!

Jay Cooper Author Of Styx and Scones in the Sticky Wand: Ready-to-Read Graphics Level 2

From my list on silly early graphics readers.

Why am I passionate about this?

I take “silly” graphic books quite seriously: I’m a firm believer that encouraging young people to read for pure enjoyment creates lifelong readers. Originally a reluctant reader myself, it was primarily graphic books that strengthened my reading skills, my vocabulary, and that ultimately turned me into a fierce advocate for literacy. Now a professional creative, I try to share my love of books and graphic books by paying it forward and creating my own books that I hope will resonate with readers and turn them into strong readers as well! 

Jay's book list on silly early graphics readers

Jay Cooper Why did Jay love this book?

The Ready-To-Read Graphic series from Simon & Schuster was specifically created for new readers learning how to navigate graphic book structure and language, roughly ages 5-8. My book is a Level Two… And if you have a reader at this level, they are sure to be hungry for more fun books.

Nugget and Dog is just one of many fun similarly leveled graphic chapter books that will tickle your young reader’s funny bone (and help them become a stronger reader). I also love that Nugget and Dog is a humorous book about a friendship. 

By Jason Tharp,

Why should I read it?

1 author picked Nugget and Dog as one of their favorite books, and they share why you should read it. This book is for kids age 5, 6, and 7.

What is this book about?

Join a hot dog named Dog and a chicken nugget named Nugget in this Level 2 Ready-to-Read Graphics book about kindness, the first in a new series by Jason Tharp!

Nugget is a chicken nugget. Dog is a hot dog. They are friends, and they like ketchup. Their town of Gastropolis is a peaceful place...until a spicy mustard packet named Dijon Mustard tries to make everyone grumpy. Nugget and Dog want to help, so they start a K.E.T.C.H.U.P. club, standing for Kind, Empathetic, Thoughtful, Courageous, Helpful, Unique, and Powerful. Can Nugget and Dog save the day with ketchup and kindness?…


Book cover of The Poison Squad: One Chemist's Single-Minded Crusade for Food Safety at the Turn of the Twentieth Century

Andrew Amelinckx Author Of Satellite Boy: The International Manhunt for a Master Thief That Launched the Modern Communication Age

From my list on narrative non-fiction that interweave crime and history.

Why am I passionate about this?

I’ve been enthralled with history since childhood thanks to my late father, a college professor with a passion for the past. Our house was always filled with history books of all types and my father was a veritable encyclopedia who enjoyed answering my questions. When I became a crime reporter in the early 2000s, my predilection for history merged with my interest in crime and I ended up writing four books centered around historical crimes ranging in time from the 1700s to the 1960s. 

Andrew's book list on narrative non-fiction that interweave crime and history

Andrew Amelinckx Why did Andrew love this book?

In The Poison Squad, Deborah Blum explores the era in American history before food and drugs were regulated, a wild time indeed when many patent medicines contained not only morphine or cocaine but a plethora of poisonous substances that killed many users.

Even worse, unregulated candy containing adulterated ingredients led to many children’s deaths. Blum not only does a wonderful job breaking down the science and politics involved in this fascinating story but gives a vivid picture of the late 19th century and early 20th in the U.S.

Today, when many are calling for deregulation, The Poison Squad is even more relevant. 

By Deborah Blum,

Why should I read it?

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

What is this book about?

A New York Times Notable Book 

The inspiration for PBS's AMERICAN EXPERIENCE film The Poison Squad.

From Pulitzer Prize winner and New York Times-bestselling author Deborah Blum, the dramatic true story of how food was made safe in the United States and the heroes, led by the inimitable Dr. Harvey Washington Wiley, who fought for change

By the end of nineteenth century, food was dangerous. Lethal, even. "Milk" might contain formaldehyde, most often used to embalm corpses. Decaying meat was preserved with both salicylic acid, a pharmaceutical chemical, and borax, a compound first identified as a cleaning product. This was…


Book cover of Cuisine and Empire: Cooking in World History

Troy Bickham Author Of Eating the Empire: Food and Society in Eighteenth-Century Britain

From my list on food and empires in history.

Why am I passionate about this?

I am a Professor of History at Texas A&M University and Fellow of the Royal Historical Society.  I teach and research broadly in the histories of Britain and its empire, North America, and the Atlantic world. I am the author of four books, including Making Headlines: The American Revolution as Seen through the British Press and The Weight of Vengeance: The United States, the British Empire, and the War of 1812. I am especially fascinated with how imperialism shape colonizers’ cultures.

Troy's book list on food and empires in history

Troy Bickham Why did Troy love this book?

I love this book primarily for the ambitiousness of its breadth. It begins thousands of years ago with the role of early grain domestication in empire-building and stretches to the roles of modern cuisines in global trade, industry, and capitalism. Although a whirlwind of peoples and places from across human history, this beautifully written and illustrated book is easy for any reader interested in the subject to digest. 

By Rachel Laudan,

Why should I read it?

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

What is this book about?

Rachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines from the mastery of grain cooking some twenty thousand years ago, to the present in this superbly researched book.

Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in culinary philosophy" beliefs about health, the economy, politics, society, and the gods prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe.

Cuisine and Empire shows how merchants,…


Book cover of The Potlikker Papers: A Food History of the Modern South

Charles Reagan Wilson Author Of The Southern Way of Life: Meanings of Culture and Civilization in the American South

From my list on savoring Southern foods.

Why am I passionate about this?

I'm a retired professor who wrote about and taught about the American South for almost four decades. I directed a research center focused on the South, and I helped found an institute dedicated to the study of Southern food. The South’s creative traditions in music and literature are well known, and its foodways are now recognized as a distinct American cuisine that represents the region’s innovations in culture. Through reading about southern food, readers can explore the traditions of eating and cooking in the region, and the creative contributions of ethnic groups with national and global sources. I've chosen books that give flavor to thinking about the South as a distinct place in the imagination.

Charles' book list on savoring Southern foods

Charles Reagan Wilson Why did Charles love this book?

This book is a people’s history of the modern south, told through what people in the region have cooked and eaten. 

Edge is my former student who became the founding director of the Southern Food Alliance and the author of more than a dozen books on food.

He tells a story of what the modern South inherited in terms of cooking ingredients, techniques, and traditions, and he shows the central role that cooks and waiters served in the civil rights movement. He is particularly adept at sketching profiles of southern food leaders from Paul Prudhomme to Colonel Sanders.

The book is perhaps best in showing the changes in the southern food scene over the last three centuries so that now southern food has become a shared culinary language for the nation.   

By John T. Edge,

Why should I read it?

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

What is this book about?

“The one food book you must read this year."
—Southern Living 

One of Christopher Kimball’s Six Favorite Books About Food

A people’s history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades

Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover potlikker broth for the enslaved, unaware that the broth, not the greens, was nutrient rich. After slavery, potlikker sustained the working poor, both black and white. In the…


Book cover of Mourjou: The Life and Food of an Auvergne Village

Darra Goldstein Author Of Beyond the North Wind: Russia in Recipes and Lore

From my list on cookbooks for armchair travelers.

Why am I passionate about this?

I've been thinking and writing about food ever since I spent a year in the Soviet Union many decades ago and discovered that food is a wonderfully immediate way to enter into another culture. My first cookbook led to a stint as a spokesperson for Stolichnaya vodka when it was first introduced to the US—a fascinating exercise in cross-cultural communication during the Cold War. In 2001 I founded Gastronomica: The Journal of Food and Culture, which deepened my interest in culinary cultures around the world. Cookbooks aren't just about recipes. For me, the best ones include personal stories and history that transport you to other realms.

Darra's book list on cookbooks for armchair travelers

Darra Goldstein Why did Darra love this book?

Few visitors to France venture to the Auvergne, the sparsely populated, south-central region where until recently most of the now-aging population still spoke the medieval language known as Occitan. Englishman Peter Graham moved there in 1978 and became captivated with the land and its inhabitants. Mourjou communicates his love for this little-known region and its hearty food. Graham collected extraordinary recipes that can't be found in other books about French food (an eggy pudding made with buckwheat flour, ham, Swiss chard, and prunes; a charlotte made with chestnut flour, chestnut cream, pumpkin, and quince). He intersperses recipes with beautifully crafted essays that dive deep into the region's history and culture, chronicling a way of life that is rapidly disappearing.

By Peter Graham,

Why should I read it?

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

What is this book about?

When cookbooks describe well-known traditional recipes, they usually provide some sort of introduction or background to the dish. All too often one would like to know more, but it is only too rarely that such matters are discussed at length. For most cookbooks are obliged to give priority to the quantity of recipes they include, and cannot afford to be as comprehensive or discursive as they would like to be. In this book, each chapter covers a different dish at the length it deserves, mentioning its origins, etymology, geographical spread, folklore and even appearance in history and the arts, and…


Book cover of Yummy
Book cover of The Big, Fun Kids Cookbook
Book cover of The Poison Eaters: Fighting Danger and Fraud in Our Food and Drugs

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