Food Writing

Food writing is writing that focuses on the topic of food, both widely and narrowly defined, and includes work by food critics and food historians.

I Regret Almost Everything
What I Ate in One Year (And Related Thoughts)
Love & Saffron
Food for Thought: Essays and Ruminations
All Consuming: Why We Eat the Way We Eat Now
A Waiter in Paris: Adventures in the Dark Heart of the City
Your Table Is Ready: Tales of a New York City Maître D'
Food Person
The Secret History of Food: Strange but True Stories About the Origins of Everything We Eat
Hunger Like a Thirst: From Food Stamps to Fine Dining, a Restaurant Critic Finds Her Place at the Table
Bröd och mjölk
Cellar Rat: My Life in the Restaurant Underbelly
A Thousand Feasts: Small Moments of Joy… A Memoir of Sorts
Chinese Menu: The History, Myths, and Legends Behind Your Favorite Foods
If You Can't Take the Heat: Tales of Food, Feminism, and Fury
Kitchen Confidential: Adventures in the Culinary Underbelly
Garlic and Sapphires: The Secret Life of a Critic in Disguise
Tender at the Bone: Growing Up at the Table
The Omnivore's Dilemma: A Natural History of Four Meals
Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef
My Life in France
Comfort Me with Apples: More Adventures at the Table
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen
Home Cooking: A Writer in the Kitchen
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
A Cook's Tour: Global Adventures in Extreme Cuisines
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
In Defense of Food: An Eater's Manifesto
Animal, Vegetable, Miracle: A Year of Food Life
The Man Who Ate Everything
Like Water for Chocolate by Laura EsquivelBlackberry Pie Murder by Joanne FlukeTender at the Bone by Ruth ReichlUnder the Tuscan Sun by Frances MayesThe Guernsey Literary and Potato Peel Pie Society by Mary Ann Shaffer
Books that Cook (stories with recipes)
495 books — 79 voters
Kitchen Confidential by Anthony BourdainThe Omnivore's Dilemma by Michael PollanAnimal, Vegetable, Miracle by Barbara KingsolverFast Food Nation by Eric SchlosserIn Defense of Food by Michael Pollan
Food-Related Non-Fiction
1,227 books — 1,635 voters

My Paris Kitchen by David LebovitzMastering the Art of French Cooking by Julia ChildFrench Provincial Cooking by Elizabeth DavidThe Cooking Of Southwest France by Paula WolfertPatricia Wells at Home in Provence by Patricia Wells
Best French Cookbooks
73 books — 4 voters

Plenty by Yotam OttolenghiJoan Nathan's Jewish Holiday Cookbook by Joan NathanJerusalem by Yotam OttolenghiModern Jewish Cooking by Leah KoenigThe Book of Jewish Food by Claudia Roden
Best Jewish Cookbooks
51 books — 8 voters
Jubilee by Toni Tipton-MartinWhere Cooking Begins by Carla Lalli MusicLiving Bread by Daniel LeaderThe Nomad Cocktail Book by Leo RobitschekWorld Atlas of Wine by Hugh Johnson
2020 James Beard Award Winners
13 books — 3 voters


Related Genres

M.F.K. Fisher
People ask me: Why do you write about food, and eating and drinking? Why don't you write about the struggle for power and security, ad about love, the way others do? They ask it accusingly, as if I were somehow gross, unfaithful to the honor of my craft. The easiest answer is to say that, like most other humans, I am hungry. But there is more than that. It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly thi ...more
M.F.K. Fisher

Jack  Rasmussen
Being a restaurateur means being a self-starter and being independent. It is synonymous with being an entertainer. You have to perform to market your idea to ensure other people will also like it as much as you do.
Jack Rasmussen, Fine Dining: The Secrets Behind the Restaurant Industry

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Reflections Book Club A group for all genres.
1 member, last active 13 years ago

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Tags contributing to this page include: food-writing and food-lit