Foodists

I’ve read a fair number of ‘foodie’ books – fiction, history and biography – and the one that stands above the rest is The United States of Arugula by David Kamp. Kamp traces the evolution of American cuisine, from Jello to artisinal cheese, touching on the birth of restaurant reviewing, celebrity chefs and food philosophies. While the book is packed with facts, dates and names, his writing flows beautifully and I felt like I was reading a novel filled with colourful characters and juicy narratives. Both educational and entertaining, the book sent me scurrying to the library to read more about the people and ideas that Kamp introduced me to.

I’m going to depart from the norm here (not sure if this complies with the rules, no biggie if it doesn’t) and say that my favorite food book is the hand written recipe book my mother gave me as a Christmas gift three or four years ago. At that time I could have lived in an apartment without a kitchen; I didn’t cook (hated to, actually), wasn’t interested in growing anything of my own (how would one do this in a tiny Vancouver apartment anyways?) and subsequently ate out A LOT. Years later, I find myself cooking every day, growing as much as I can out of my 5’x9′ garden plot, and discovering gem after delicious gem from my mothers recipe book. Thank you Mom, you were right, it has come in handy.

My favourite cook book of all time is The Big Cook. I believe that this book seriously helped my marriage. My wife really does not enjoy cooking and I of course spent 13 years at the Keg Restaurant and enjoy the food experience.

The Big Cook showed me how to cook smart. I make four meals at a time. Eat one and freeze three. We have great meals because my wife can take one out of the freezer and put it in the slow cooker. Works like a charm!

Great meals…happy husband and happy wife and kids too!

Heat by Bill ruford. His description of making polenta changed the way I make it at home. Forever.

French provincal cooking – Elizabeth David.

I found an old copy of this magical book, just as i was starting my career as a cook, the copy in question was my mothers, she had stashed it away in the attic ( to be found decades later by me presumably ).
The lyrical and evocative prose did more for me as a young cook than any given text book at the time and was a most welcomed antidote to all the fancy restaurant cook books of the time ( late 80`s early 90’s UK ).

Truly inspirational as a read and for its recipes, that book ( and later followed by Simon Hopkinsons Roast chicken and other stories, which would be my second choice ) Changed the way i go about my humble business as a cook, and an avid eater.

Sex, drugs, and rock & roll. Not the first words that come to mind when discussing your favourite bite of tasty food lit; unless, that is, you’ve been fortunate enough to pick up “Kitchen Confidential ” by none other than the chain-smoking, knife slingin’, “Keith Richards” of the kitchen… Anthony Bourdain. Unpretentious and uncompromisingly honest, “Kitchen Confidential” is a revealing look at Tony’s 25 year stint in some of New York’s toughest kitchens. His love of food and the sweaty, bloodstained lifestyle that seems to pervade the profession at the time is evident throughout, and I’m sure, will resonate with food lovers of all kinds. I simply couldn’t put the book down. A slick, sexy, gritty Guy Ritchie meets Tarantino sort’a’thing about food and the craft of cooking; how could you go wrong!

Congrats to Jackie Connelly, winner of a copy of the book. Although we can’t go out and buy the book, her comment has us all thinking about rummaging through our respective parents’ and grandparents’ recipe files!

Props to Colin for an inspiring comment on a book we can actually buy and also to Chris for the great prose.

A review of “In The Kitchen” has now been posted in the Meditations section: http://foodists.ca/2009/07/21/in-the-kitchen-a-review.html