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Nonfiction Food for Thought May 2019
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A homemade life
by Molly Wizenberg
After Molly Wizenberg's father died, she traveled to Paris and--amidst its culinary delights--realized her heart was in the kitchen. So she began Orangette, a highly popular cooking and life blog that eventually led her to the love of her life.
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Cooked
by Michael Pollan
A New York Times contributor and best-selling author of The Omnivore's Dilemma 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.
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Delancey
by Molly Wizenberg
The Orangette blogger and author of the best-selling A Homemade Life describes how her husband's decision to open and run a pizza restaurant sparked the first crisis in their young marriage.
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Fresh off the boat
by 1982- Huang, Eddie
A Taiwanese-American rebel restauranteur chronicles his rise to success from his difficult childhood in the American South to his turn as a drug dealer who embraced rap culture and more.
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Gulp
by Mary Roach
The humor scientist behind Stiff: The Curious Lives of Human Cadavers and Spook: Science Tackles the Afterlife takes a tour of the human digestive system, explaining why the stomach doesn't digest itself and whether constipation can kill you.
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Love, loss, and what we ate
by Padma Lakshmi
The host of the Emmy Award-winning Top Chef presents a memoir about her immigrant childhood and complicated life in front of the camera, tracing her formative experiences in her grandmother's South India kitchen and her relationships with people who influenced her culinary skills and career.
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My kitchen year
by Ruth Reichl
Recounts the author's emotional healing through cooking, with the recipes she used, after losing her job when Gourmet magazine was abruptly closed.
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Relish
by Lucy Knisley
"Lucy Knisley loves food. The daughter of a chef and a gourmet, this talented young cartoonist comes by her obsession honestly. In her forthright, thoughtful, and funny memoir, Lucy traces key episodes in her life thus far, framed by what she was eating at the time and lessons learned about food, cooking, and life. Each chapter is bookended with an illustrated recipe-- many of them treasured family dishes, and a few of them Lucy's original inventions"--From publisher's web site.
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The best cook in the world
by Rick Bragg
Presents a food memoir, cookbook, and tribute to the author's mother, sharing classic family recipes--many of them pre-dating the Civil War--and preparation secrets for such traditional fare as short ribs, biscuits, and perfect mashed potatoes.
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The third plate : field notes on the future of food
by Dan Barber
Offering a revolutionary new way of eating, the award-winning chef, exploring farming practices around the world, reveals that America's cuisine is in desperate need of a radical transformation and charts a new path forward for eaters and chefs alike to make food sustainable and delicious.
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Washington food artisans
by Leora Y. Bloom
"Two of the biggest draws of the farmers' market are the chance to buy local products and the opportunity to meet the producer--to skip the middleman and shake the hand of the farmer, the forager, the artisan. For so many of us living in the city, shopping at the supermarket, unwrapping plastic-covered sandwiches for lunch, or grabbing quick takeout, the vendors are heroic. They are passionate about their products and have chosen to do what they do on a small scale for any number of reasons, including better quality, tradition, respect for the earth, or to continue a family business. Writer Leora Bloom profiles 17 such Washington food artisans, including producers of fruit, wine, cheese, tomatoes, lavender, and honey, as well as meat, fish, and grains. She also provides recipes for each farmer's products, procured from Washington's most renowned chefs and restaurants"--.
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For additional reading ideas, talk with your library staff!
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