Recommendations

  • Levels of the Game

    Levels of the Game

    Levels of the Game

    John McPhee
    Sports & Recreation
    4.26 (2,015)

    This account of a tennis match played by Arthur Ashe against Clark Graebner at Forest Hills in 1968 begins with the ball rising into the air for the initial serve and ends with the final point. McPhee provides a brilliant, stroke-by-stroke description while examining the backgrounds and attitudes which have molded the players' games.

    Samin Nosrat

    It's so good.

    Oct 1, 2018 — Source

  • Several Short Sentences About Writing

    Several Short Sentences About Writing

    Several Short Sentences About Writing

    Verlyn Klinkenborg
    Language Arts & Disciplines
    4.16 (1,790)

    A New York Times editorial board member and esteemed writing instructor counsels aspiring writers on how to move past conventional understandings about creativity, writer's block and other literary challenges to develop a greater understanding of how thinking, noticing and learning are integral parts of the writing process. 20,000 first printing.

    Samin Nosrat

    it has been so meaningful and moving to me

    Oct 1, 2018 — Source

  • Honey From a Weed

    Honey From a Weed

    Honey From a Weed

    Patience Gray
    Cooking
    4.29 (333)

    This book is perhaps the jewel in Prospect's crown. Within a few months of its first appearance in 1986 it was hailed as a modern classic. Fiona MacCarthy wrote in The Times that, 'the book is a large and grandiose life history, a passionate narrative of extremes of experience.' Jeremy Round called Patience Gray 'the high priestess of cooking', whose book 'pushes the form of the cookery book as far as it can go.' Angela Carter remarked that 'it was less a cookery book that a summing-up of the genre of the late-modern British cookery book.' The work has attracted a cult following in the United States, where passages have been read out at great length on the radio; and it has been anthologized by Paul Levy in The Penguin Book of Food and Drink. It was given a special award by the Andr� Simon Book Prize committee in 1987.

    Samin Nosrat

    it's so beautiful and moving and it put together writing and food, in a way unlike I had ever seen before

    Oct 1, 2018 — Source

  • My Bombay Kitchen

    My Bombay Kitchen

    My Bombay Kitchen

    Niloufer Ichaporia King
    Cooking
    4.23 (91)

    A detailed guide to the culinary traditions of the Parsi population of India features 165 tempting recipes that capture one of India's most colorful regional cuisines and offers a personal overview of the ideas, tastes, ingredients, and cooking techniques of Parsi cuisine.

    Samin Nosrat

    Recommended read on Samin Nosrat top 10 books

     — Source

  • On Food and Cooking
    Samin Nosrat

    Literally. I am so grateful to McGee for his tirelessness, his patience, and his commitment to answering the whys of the kitchen.

     — Source

  • Edna Lewis
    Samin Nosrat

    This book is vital, introducing a new generation of readers and eaters to the deeply important life and legacy of Miss Lewis.

     — Source

  • Longthroat Memoirs
    Samin Nosrat

    She writes with emotion, grace and good humor about pop culture, history, geography, art and economics, all through her very personal stories of food and sex.

     — Source

  • Bringing It to the Table

    Bringing It to the Table

    Bringing It to the Table

    Wendell Berry
    Literary Collections
    4.18 (1,806)

    A collection of essays that address the origins of the food you eat, including how organically-grown food measures up against locally-grown produce, and how the differences between large and small farms can affect the food on your table. Original.

    Samin Nosrat

    This is one of my favorite collections of Wendell Berry

     — Source

  • Gran Cocina Latina

    Gran Cocina Latina

    Gran Cocina Latina

    Maricel E. Presilla
    Cooking
    4.29 (396)

    The co-owner of two Latin restaurants in Hoboken, New Jersey, presents 500 recipes from the Latin world ranging from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean including adobos, sofritos, empanadas, tamales, ceviches, moles and flan. 30,000 first printing.

    Samin Nosrat

    I refer to this book first anytime I want to learn or better understand anything about Latin cuisine.

     — Source

  • Auberge Of The Flowering Hearth

    Auberge Of The Flowering Hearth

    Auberge Of The Flowering Hearth

    Roy Andries De Groot
    Cooking
    4.31 (125)

    “This cookbook is a whole way of life. What care, love, and work have gone into it. I find it fascinating. I think people would just love it, as it is not like anything else around.” -Julia Child In the high Alpine valley of Le Grande Chartreuse, Roy Andreis de Groot discovered by accident a charming and unpretentious little inn L’Auberge de l’Atre Fleuri. Impressed by the devotion of its owners to perpetuating the tradition of supreme country dining, Mr. de Groot returned to the inn to record their recipes for natural country soups, hearty winter stews, roasted meats, pates, terrines, and fruity and spirituous desserts—the best of French cooking. Superb food, fine wine and the perfect blending of both into a series of menus for memorable lunches and dinners, together with the unique French Alpine recipes that build each meal—these are the ingredients of this remarkable book, now considered a classic.

    Samin Nosrat

    was a really formative book for me

    Oct 1, 2018 — Source

  • Vibration Cooking

    Vibration Cooking

    Vibration Cooking

    Vertamae Smart-Grosvenor
    Biography & Autobiography
    4.38 (162)

    Vibration Cooking was first published in 1970, not long after the term “soul food” gained common use. While critics were quick to categorize her as a proponent of soul food, Smart-Grosvenor wanted to keep the discussion of her cookbook/memoir focused on its message of food as a source of pride and validation of black womanhood and black “consciousness raising.” In 1959, at the age of nineteen, Smart-Grosvenor sailed to Europe, “where the bohemians lived and let live.” Among the cosmopolites of radical Paris, the Gullah girl from the South Carolina low country quickly realized that the most universal lingua franca is a well-cooked meal. As she recounts a cool cat’s nine lives as chanter, dancer, costume designer, and member of the Sun Ra Solar-Myth Arkestra, Smart-Grosvenor introduces us to a rich cast of characters. We meet Estella Smart, Vertamae’s grandmother and connoisseur of mountain oysters; Uncle Costen, who lived to be 112 and knew how to make Harriet Tubman Ragout; and Archie Shepp, responsible for Collard Greens à la Shepp, to name a few. She also tells us how poundcake got her a marriage proposal (she didn’t accept) and how she perfected omelettes in Paris, enchiladas in New Mexico, biscuits in Mississippi, and feijoida in Brazil. “When I cook, I never measure or weigh anything,” writes Smart-Grosvenor. “I cook by vibration.” This edition features a foreword by Psyche Williams-Forson placing the book in historical context and discussing Smart-Grosvenor’s approach to food and culture. A new preface by the author details how she came to write Vibration Cooking.

    Samin Nosrat

    Theres never been anyone like Vertamae Smart Grosvenor, and there never will be.

     — Source

  • The Taste of Country Cooking

    The Taste of Country Cooking

    The Taste of Country Cooking

    Edna Lewis
    Cooking
    4.42 (1,152)

    In recipes and reminiscences equally delicious, Edna Lewis celebrates the uniquely American country cooking she grew up with some fifty years ago in a small Virginia Piedmont farming community that had been settled by freed slaves. With menus for the four seasons, she shares the ways her family prepared and enjoyed food, savoring the delights of each special time of year: • The fresh taste of spring—the first shad, wild mushrooms, garden strawberries, field greens and salads . . . honey from woodland bees . . . a ring mold of chicken with wild mushroom sauce . . . the treat of braised mutton after sheepshearing. • The feasts of summer—garden-ripe vegetables and fruits relished at the peak of flavor . . . pan-fried chicken, sage-flavored pork tenderloin, spicy baked tomatoes, corn pudding, fresh blackberry cobbler, and more, for hungry neighbors on Wheat-Threshing Day . . . Sunday Revival, the event of the year, when Edna’s mother would pack up as many as fifteen dishes (what with her pickles and breads and pies) to be spread out on linen-covered picnic tables under the church’s shady oaks . . . hot afternoons cooled with a bowl of crushed peaches or hand-cranked custard ice cream. • The harvest of fall—a fine dinner of baked country ham, roasted newly dug sweet potatoes, and warm apple pie after a day of corn-shucking . . . the hunting season, with the deliciously “different” taste of game fattened on hickory nuts and persimmons . . . hog-butchering time and the making of sausages and liver pudding . . . and Emancipation Day with its rich and generous thanksgiving dinner. • The hearty fare of winter—holiday time, the sideboard laden with all the special foods of Christmas for company dropping by . . . the cold months warmed by stews, soups, and baked beans cooked in a hearth oven to be eaten with hot crusty bread before the fire. The scores of recipes for these marvelous dishes are set down in loving detail. We come to understand the values that formed the remarkable woman—her love of nature, the pleasure of living with the seasons, the sense of community, the satisfactory feeling that hard work was always rewarded by her mother’s good food. Having made us yearn for all the good meals she describes in her memories of a lost time in America, Edna Lewis shows us precisely how to recover, in our own country or city or suburban kitchens, the taste of the fresh, good, natural country cooking that was so happy a part of her girlhood in Freetown, Virginia.

    Samin Nosrat

    The Taste of Country Cooking

     — Source

  • The Sesame Street Cookbook
    Samin Nosrat

    This was a really moving and influential thing for me.

     — Source

  • The Hungry Ear

    The Hungry Ear

    The Hungry Ear

    Kevin Young
    Poetry
    3.95 (219)

    The National Book Award finalist author of Jelly Roll presents an evocative collection of food poetry that meditates on the role of food in everyday life, identity and culture and includes pieces by such writers as Elizabeth Bishop, Robert Frost and Allen Ginsberg. 15,000 first printing.

    Samin Nosrat

    I thumb through this collection of poems every time I need a little inspiration, whether in my writing or my cooking.

     — Source

  • Amarcord

    Amarcord

    Amarcord

    Marcella Hazan
    Biography & Autobiography
    3.5 (310)

    Beloved teacher and bestselling cookbook author Marcella Hazan tells how a young girl raised in Emilia-Romagna became America?s godmother of Italian cooking Widely credited with introducing proper Italian food to the English-speaking world, Marcella Hazan is as authentic as they come. Raised in Cesenatico, a quiet fishing town on the northern Adriatic Sea, she?s eventually have her own cooking schools in New York, Bologna, and Venice and teach students from around the world to appreciate and produce the food that native Italians eat. She?d write bestselling and award-winning cookbooks, collect invitations to cook at top restaurants, and have thousands of loyal students and readers. When Marcella met the love of her life, Victor, they married and moved to New York City. She knew not a word of English or?what?s more surprising?a single recipe. She longed for the flavors of her homeland and attempted to re-create them. One day Craig Claiborne invited himself to lunch, and the rest is history. Amarcord means ?I remember? in Marcella?s native Romagnolo dialect. In these pages, Marcella looks back on the adventures of a life lived for pleasure and a love of teaching. Throughout, she entertains the reader with stories of the twists and turns that brought her love, fame and a chance to change the way we eat forever.

    Samin Nosrat

    Recommended on Tim Ferriss' podcast

     — Source

  • The Botany of Desire

    The Botany of Desire

    The Botany of Desire

    Michael Pollan
    Gardening
    4.05 (51,156)

    Focusing on the human relationship with plants, the author of Second Nature uses botany to explore four basic human desires--sweetness, beauty, intoxication, and control--through portraits of four plants that embody them: the apple, tulip, marijuana, and potato. 100,000 first printing.

    Samin Nosrat

    Recommended on Tim Ferriss' podcast

    Oct 1, 2018 — Source

  • Cooked

    Cooked

    Cooked

    Michael Pollan
    Cooking
    4.05 (22,459)

    The author recounts the story of his culinary education and the roles of the four classical elements of fire, water, air and earth in transforming natural ingredients into delicious meals and drinks, in an account that traces his efforts to master classic recipes using one of the four elements. Reprint.

    Samin Nosrat

    Recommended on Tim Ferriss' podcast

    Oct 1, 2018 — Source

  • White Heat 25

    White Heat 25

    White Heat 25

    Marco Pierre White
    Cooking
    4.35 (140)

    A 25th anniversary edition of the collection of classic recipes from the 'enfant terrible' of the UK restaurant scene, featuring striking photographs of his kitchen and his cooking. Once in a blue moon a book is published that changes irrevocably the face of things. White Heat is one such book. Since it w as originally produced in 1990, it has gone on to become one of the most enduring classic cook books of our time. With its unique blend of outspoken opinion, recipes, and dramatic photographs, White Heat captures the magic and spirit of Marco Pierre White in the heat of his kitchen. Marco Pierre White, the original 'enfant terrible', has earned his place in British culinary history as much for his strong temperament as for his unique talent as a chef. The youngest chef ever to earn three Michelin stars, he has become not only a star chef of international renown and food icon of our time, but also a multimillionaire entrepreneur. White Heat has combined sales of over 75,000 copies since first publication in 1990 This immensely influential cookbook is regarded by many chefs and foodies as one of the greatest cookbooks of all time Features 73 recipes and reportage from behind the scenes in Marco's kitchen, illustrated with iconic photographs by Bob Carlos Clarke 'White Heat is an edifying read ... a book that breaks new ground.' - Time Out 'Wonderfully illustrated with photographs by Bob Carlos Clarke...this will sit equally well on your coffee table or kitchen worktop.' - GQ 'Amazingly religious experience' - Anthony Bourdain 'White Heat is as unlike any previously published cook book as Marco is unlike any run of-the-mill chef.' - Sunday Telegraph

    Samin Nosrat

    Recommended on Tim Ferriss' podcast

     — Source

  • The Rural Life

    The Rural Life

    The Rural Life

    Verlyn Klinkenborg
    Literary Collections
    3.93 (362)

    The former member of the New York Times editorial board offers a collection of essays that illuminate the beauty of the American landscape. With an eloquence unmatched by any other living writer, Verlyn Klinkenborg observes the juncture at which our lives and the natural world intersect. His yearlong meditation on the rigors and wonders of country life—encompassing memories of his family’s Iowa homestead, time spent in the wide-open spaces of the American West, and his experiences on the small farm in upstate New York where he lives with his wife—abounds with various pleasures for the readers as it indelibly records and elaborates the everyday beauty of the world we inhabit. A New York Times Notable Book of the Year A Book Sense 76 Pick “Captivating, subtle, and splendid . . . . Klinkenborg really is a Thoreau for today . . . . Nonfiction storytelling at its highest: unflaggingly lovely, with scope, profundity, and power achieved through a mastering of the delicate.” —Kirkus Reviews “In a voice reminiscent of E. B. White, Klinkenborg paints a picture of a fading world in colors that are solid and authentic. His joy is evident throughout.” —Los Angeles Times “Arresting, even profound, forcing us to look at the world in a new way.” —Chicago Tribune

    Samin Nosrat

    Recommended on Tim Ferriss' podcast

     — Source

  • Lulu's Provençal Table

    Lulu's Provençal Table

    Lulu's Provençal Table

    Richard Olney
    Cooking
    5 (2)

    A food writer and editor of the Time-Life cooking series shares stories and recipes from his friendship with a legendary Provençal chef and vineyard owner. Of all of the culinary treasures that Richard Olney brought home from France for his American audience, the spritely and commanding Lulu Peyraud is perhaps the most memorable. A second-generation proprietor of Provence’s noted vineyard Domaine Tempier, and producer of some of the region’s best wines and meals, Lulu has for more than fifty years been Provence’s best-kept secret. Mother of seven, Lulu still owns and operates Domaine Tempier with her family, serving up wit and warmth with remarkable food at the vineyard. Hosting American tastemakers like Alice Waters, Paul Bertolli, Gerald Asher, Paula Wolfert, and Kermit Lynch through the years, Lulu has willingly shared her sweeping culinary knowledge, wisdom, and resourcefulness with anyone who stopped by. In Lulu’s Provençal Table, Olney, who shared an unguarded friendship with Lulu, relays the everyday banter, lessons, and more than 150 recipes that have emerged from her kitchen. Peppered with more than 75 photographs, Olney’s tribute aptly celebrates the spirit and gifts of this culinary legend. “With good-humored admiration, sharp-eyed description and lucid instruction, Olney—and Lulu—bring readers traditional Provencal cooking at its finest.” —Publishers Weekly “The tentative giving and taking of recipes quietly evolved into a book so rich in collaboration that Lulu together with Richard seemed to become as one: a magical, culinary love affair.” —Simon Hopkinson, The Observer

    Samin Nosrat

    Recommended on Tim Ferriss' podcast

    Oct 1, 2018 — Source