Something to Chew On- Edible Reads

You know how there are always those books that you hear about and make a mental note to pick up and read when you have time? I always feel like I'm doing this and then never getting around to actually reading them. When I go into a Barnes & Noble or Borders, my brain goes into overload because there are way too many titles I want to read that I lose track.

Below are the top 5 food-related books I'm planning on checking out sometime in the near future:

1) The Omnivore's Dilemma by Michael Pollan - I initially started reading this book last year, but got so busy I never finished it. This New York Times bestseller is summarized best in the synopsis provided on the author's site:

"In this groundbreaking book, one of America’s most fascinating, original, and elegant writers turns his own omnivorous mind to the seemingly straightforward question of what we should have for dinner. To find out, Pollan follows each of the food chains that sustain us—industrial food, organic or alternative food, and food we forage ourselves—from the source to a final meal, and in the process develops a definitive account of the American way of eating. "

2) Tender at the Bone: Growing Up at the Table by Ruth Reichl- A charming, touching and honest account about acclaimed food writer Ruth Reichl's experiences with food in many contexts- among them, eating, cooking and entertaining.








3) My Life In France by Julia Child- The classic memoir by one of the world's most most beloved and heralded chefs.










4) The Flavor Bible by Karen Page and Andrew Dornenburg- From Publishers Weekly:

"Dornenberg and Page's follow up to their award-winning What to Drink With What You Eat certainly compliments its predecessor (part of the intent), but works equally well as a standalone reference for cooks of all skill levels. An alphabetical index of flavors and ingredients, the book allows readers to search complimentary combinations for a particular ingredient (over 70 flavors go well with chickpeas; over 100 are listed for oranges), emphasizing the classics (chives with eggs, nutmeg with cream, sardines and olive oil, etc.). . . Regional tastes are well-represented in broad entries for classic German and English flavors, as well as the more fine-tuned flavors of, for example, northern France or West Africa."

5) Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads by Nancy Baggett- I haven't tackled bread making yet and figured this book would be a good place to start.