As you know by now, I am a voracious reader. Whether in airports, waiting rooms, or my nightly “quiet-time” with a good book—I manage to read several per month. With summertime not far off, here are some ideas for you to enjoy while traveling, in the backyard under a tree with a glass of iced tea at hand, or anytime you have a spare minute.
I have offered other reading lists in the past on this blog, so check them out:
Reading List #1
Reading List #2
Macaron Murder by Harper Lin
French Macarons are naturally gluten-free
A novel set in Paris, with a culinary murder to be solved. French native Clémence Damour returns to Paris after traveling around the world for two years. She’s dog-sitting for her parents in the posh 16th arrondissement and overseeing the family patisserie, a famous franchise known for their delectable gourmet pastries and sweets in Paris and around the world. Fun, not too heavy, with a glimpse of what it’s like to live in Paris. Recipes for Macarons, which are naturally gluten-free. For my own recipe for French Macarons —not to be confused with Coconut Macaroons—see here.
Growing Home by Heidi Freestone
This is a novel that reads like a memoir. Set in the rural fringes of Sonoma County, with garden wisdom and a few recipes woven into a tale of a life reconstructed through hard work, friendships and a strong desire to make sense of the world. With her heart broken and world view shattered, big-city refugee Sara immerses herself in learning how to grow her own food in rural Sonoma County, California. Wish it were a real memoir instead.
The Call of the Farm: An Unexpected Year of Getting Dirty, Home Cooking, and Finding Myself by Rochelle Bilow
A memoir of living and working on a CSA (Community-Support-Agriculture) farm. One summer, I subscribed to a CSA and now more fully understand what it takes to run such a farm. Bilow, a classically trained cook and aspiring food writer, is nursing a broken heart and frustrated with her yet-to-take-off career when she sets out to write a short profile of a CSA farm in central New York but instead finds temporary love (and lots of sex). She becomes the head cook for a year, with recipes for each season.
The Tastemakers: Why We’re Crazy for Cupcakes but Fed Up with Fondue by David Sax
Kale. Sriracha sauce. Honeycrisp apples. Cupcakes. Chia seeds. They are suddenly superfoods, but this book addresses what exactly is a “superfood.” It’s more of an academic-read, but entertaining nonetheless.
All the President’s Menus (A White House Chef Mystery) by Julie Hyzy
One of my favorite series of culinary mysteries. Chef Ollie (Olivia) helps solve yet another murder tied to the White House, with lots of insights into the food served to the First Family and special occasions. This time the staff is sequestered because of foreign visitors to the White House kitchen, which turn out to dangerous. Chef Ollie is a somewhat like Goldie in Diane Mott Davidson’s series of culinary mysteries. Pure fun, with a few recipes.
Leaving Before the Rains Come by Alexandra Fuller
I had never read anything by Alexandra Fuller before, but she writes beautifully so I quickly became engrossed in her memoir which became a New York Times bestseller. Little mention of food, but here’s the storyline: A child of the Rhodesian wars and daughter of two deeply complicated parents, Alexandra Fuller is no stranger to pain. But the disintegration of her own marriage leaves her shattered. Looking to pick up the pieces of her life, she finally confronts the tough questions about her past, about the American man she married, and about the family she left behind in Africa. It is a fascinating look into a culture (Africa) I know little about.
The Language of Food: A Linguist Reads the Menu
Did you know that the more words describing your dinner on the menu, the more expensive the dinner? A Stanford University professor examines the language of food by exploring the history and meaning foods such as ketchup, macaroni, and even salad. Why do we eat turkey for Thanksgiving (like we think the Pilgrims did?) when those birds are not native to North American and actually come from the Mediterranean. This book made me think!
Bitter: A Taste of the World’s Most Dangerous Flavor, with Recipes by Jennifer McLagan
What do coffee, IPA beer, dark chocolate, and radicchio all have in common? Other than the fact that I love them all, they are classified as bitter. We have recently seen a surge in the popularity of other bitter foods: craft beers; dark chocolate; coffee; greens like arugula, dandelion, radicchio, and frisée; high-quality olive oil; and cocktails made with Campari and absinthe—all foods and drinks with elements of bitterness. This book made me think about why I like certain foods. With recipes, too.
Burnt Toast Makes You Sing Good by Kathleen Flinn
A memoir from the author’s childhood, it’s full of Midwestern tales along with family recipes. Thoroughly enjoyable!
