100 books like Toast

When my book club read this, we were universally blown away by Augusten Burroughs’ humor. Mining his tumultuous childhood, Burroughs paints a vivid and unforgettable picture of life with the ultimate dysfunctional family.

I went on to read the author’s other memoirs, and while I always enjoy his one-of-a-kind spin on the world, this remains my favorite of his works.

Smith is a master at depicting multi-racial families (something she knows all about, as she grew up in one).

Her narratives take up the complex nature of the relationships between parents, children, and siblings, while delving into issues of race, class, politics, infidelity, and self-knowledge. Smith is expert with her use of voice, as she composes character through idiosyncratic styles of language and expression.

Life in this novel is colorful and messy, as it cleverly investigates the impossibility of really knowing those closest to you.

I interviewed Doris Lessing about her memoir Alfred & Emily at her home in London in 2008. She was 88 years old, but was still trying to break free of the “monstrous legacy” of World War II, which had left her father, Alfred, broken and her mother, Emily, “demented.”

Growing up in colonial Rhodesia, she was more comfortable in the bush with wild snakes than she was at home with her troubled parents. Yet she acknowledges what they could have been had history not been so cruel. I’ve tried to apply that same grace to my parents, who met during the Vietnam War and later struggled to care for my severely disabled brother.

Acknowledging my parents’ war wounds, as Lessing did with hers, helped pave the way for forgiveness.

This novel has everything I love – a narrator who’s definitely not telling us everything, newly arrived in a remote house by a lake in Norway that is so clearly drawn I can see and feel it in my bones.

Trond has secrets and this is where he’s going to live now. There’s a man down the track whose window he can see when it falls dark. A river flows fast beyond the trees. Petterson’s beautiful, spare writing creates a filmic atmosphere in which past mysteries unfold as Trond begins to learn to live alone with his past.

Stunning story-telling, wonderful place-setting, and a character utterly unlike me that I loved reading in his solitude.

First published in 1747, this cookbook was a bestseller of its day. One of the things I love about it is the way that Hannah Glasse’s forthright voice leaps off the page across the centuries. Aimed at servants, she begins by explaining that she has not written ‘in the high, polite stile’, but instead written it clearly in terms that can be easily understood by her audience. She is scathing about the extravagant tricks that fashionable French cooks resort to: ‘I have heard of a cook that used six pounds of butter to fry twelve eggs, when everybody knows, that understands cooking, that half a pound is full enough, or more than need be used. But then it would not be French.’ In its approach to ingredients, its language, its recipes, this is a wonderful glimpse into the past.

With this cookbook, dining a la Hogwarts is as easy as delicious. If you are looking for a unique themed cookbook and want a lot of British-inspired recipes, look no further. With more than 150 easy-to-make recipes, tips, and techniques, you can indulge in spellbinding meals drawn straight from the pages of your favorite Potter stories.

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). 

Food might not be the first thing you think of when you think about the Harry Potter series, and it really doesn’t star that much in the films. But if you read the books, every school year starts out with a detailed description of the start of term feast, and throughout the year, every holiday and celebration is marked by another feast chock-full of pumpkin juice, treacle tart, puddings, bouillabaisse, and more.

This cookbook shows you how to make all of the wizarding world’s favorite dishes, and it is perfect if you love the books or films. It is a great way to relive and celebrate your favorite moments of these incredible stories.

Martha Lloyd was a close friend of Jane Austen and a relative by marriage. She lived with the Austen family at Chawton in Hampshire when Jane was there with her mother and sister, and much later Martha married Jane’s widowed brother, Francis. Her household book shows us the recipes and homemade medical remedies that they used at that time. This book has a facsimile of the original manuscript, along with various notes, as well as a section on Martha Lloyd that is the best available summary of her life.

In among the diaries and photographs, medal collections, old-fashioned games and mother of pearl counters that Hilary Spurling helped her husband clear from a great-aunt’s London house in the 1970s, she found the seventeenth-century, leather-bound manuscript cookbook of Lady Elinor Fettiplace. Lady Elinor lived with her husband in Appleton manor a few miles south-west of Oxford from 1589 until her death in 1647. The book is one of very few manuscript cookbooks to have survived from this time and from the marginal annotations noting timings and quantities, as well as extra ingredients, it is clear that Lady Elinor used it as a working cookbook. Spurling decided to do the same and followed Lady Elinor ‘round the calendar’ making her ‘Oringe Marmalad’ in January, pickling ‘cowcumbers’ in July, and preparing mutton and rosewater mince pies in December. Through Spurling’s cooking adventures we are transported into the familiar yet strange, rose-water flavoured… show more.