This is the time of year for magazine Top 10 lists, and this month Saveur picks its favorite 2007 reads about food. From memoirs to anthologies, their book choices (in alphabetical order) are:
1. 1080 Recipes by Simone and Inés Ortega (Phaidon) The “Iberian Joy of Cooking…opens this vast repository of Spanish culinary knowledge to American home cooks”.
2. Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook by Fergus Henderson and Justin Piers Gellatly (Bloomsbury USA) “Britain’s most unwavering proponent of offal…is as quirky as ever.”
3. The Calcutta Kitchen by Simon Parkes and Udit Sarkhel (Interlink) A “compendium of masterly recipes, essays, and images”, this book conjures a city’s image that “stays with you long after you’ve left the kitchen”.
4. Imbibe! by David Wondrich (Perigee) A “history of industrial-age America writ in booze, covering everything from punches, fizzes, and sours to toddies, slings, and juleps”.
5. The Oxford Companion to Italian Food by Gillian Riley (Oxford Press)
An “exhaustive, alphabetized encyclopedia on the foods and culinary traditions of Italy, from Abruzzo…to zuppa inglese”.
6. Revolutionary Chinese Cookbook: Recipes from Hunan Province by Fuchsia Dunlop (W.W. Norton) Here are “personal anecdotes, vividly recounted local legends, and journalistic reportage as preambles to the recipes, which amply describe that province’s varied cuisine”.
7. Secret Ingredients: The New Yorker Book of Food and Drink edited by David Remnick (Random House) There’s “nary a bland morsel in this collection of 80 years’ worth of food writing taken from the pages of America’s foremost magazine of letters”.
8. Stealing Buddha’s Dinner by Bich Minh Nguyen (Viking) This “gracefully written, bittersweet memoir…uses food as a narrative tool to tell a poignant story of cultural assimilation and emotional transformation”.
9. The Tenth Muse: My Life in Food by Judith Jones (Knopf) The writer “lets us peek into her authors’ lives”, depicting a “warm cosmopolitan world” that’s “a joy to inhabit”.
10. The Texas Cowboy Cookbook: A History in Recipes and Photos by Robb Walsh (Broadway Books) “In this smart compilation, Walsh…deconstructs popular myths about life on the range.”
2. Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook by Fergus Henderson and Justin Piers Gellatly (Bloomsbury USA) “Britain’s most unwavering proponent of offal…is as quirky as ever.”
3. The Calcutta Kitchen by Simon Parkes and Udit Sarkhel (Interlink) A “compendium of masterly recipes, essays, and images”, this book conjures a city’s image that “stays with you long after you’ve left the kitchen”.
4. Imbibe! by David Wondrich (Perigee) A “history of industrial-age America writ in booze, covering everything from punches, fizzes, and sours to toddies, slings, and juleps”.
5. The Oxford Companion to Italian Food by Gillian Riley (Oxford Press)
An “exhaustive, alphabetized encyclopedia on the foods and culinary traditions of Italy, from Abruzzo…to zuppa inglese”.
6. Revolutionary Chinese Cookbook: Recipes from Hunan Province by Fuchsia Dunlop (W.W. Norton) Here are “personal anecdotes, vividly recounted local legends, and journalistic reportage as preambles to the recipes, which amply describe that province’s varied cuisine”.
7. Secret Ingredients: The New Yorker Book of Food and Drink edited by David Remnick (Random House) There’s “nary a bland morsel in this collection of 80 years’ worth of food writing taken from the pages of America’s foremost magazine of letters”.
8. Stealing Buddha’s Dinner by Bich Minh Nguyen (Viking) This “gracefully written, bittersweet memoir…uses food as a narrative tool to tell a poignant story of cultural assimilation and emotional transformation”.
9. The Tenth Muse: My Life in Food by Judith Jones (Knopf) The writer “lets us peek into her authors’ lives”, depicting a “warm cosmopolitan world” that’s “a joy to inhabit”.
10. The Texas Cowboy Cookbook: A History in Recipes and Photos by Robb Walsh (Broadway Books) “In this smart compilation, Walsh…deconstructs popular myths about life on the range.”
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