This is almost a Source of Lit - The Postman! post, but I actually bought one of the below. I have a short stack of four books, three of which arrived in yesterday's mail, and all are food related! Am I alone here at the EWN in my interest in not only reading fiction, but also reading damn near anything that is well written about the food world? Certainly I'm not the only one that got hooked on Emeril when he first hit the scene and now start handicapping Bravo's Top Chef from the minute I see each season's first introductions? Am I the only one that watches Guy's Big Bite or Diners, Drive-Ins and Dives?
Anyway, not long after discovering The Food Network, I discovered the writings of Michael Ruhlman. And while he has written a few incredible books about topics not related to food, it's food and chefs that have probably brought more readers to his writing than anything else. Since reading his The Making of a Chef, The Soul of a Chef, and then The Reach of a Chef, I've found myself wandering into the food related book section more frequently.
A new batch of non-Ruhlman books has caught my attention and I'll probably be reviewing them all together sometime soon:
Knives at Dawn: America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competiton by Andrew Friedman (free Press, 2009) is about, well, I guess the title pretty much captures it.
Barolo by Matthew Gavin Frank (University of Nebraska Press, 2010). This is from UNP's "At Table" series and is Matthew's writings of the six months he spent in Barolo, Italy. The description has it "... an intimate travelogue and a memoir of a culinary education, the book details the adventures of a not-so-innocent abroad in Barolo, a region known for its food and wine (also called Barolo)."
Immortal Milk: Adventures in Cheese by Eric Le May (free Press, coming in June 2010 - no cover available yet). PR papers have this one as "Essential reading for the cheese gourmet, the cheese fan, or even just the cheese curious."
Goat Song: A Seasonal Life, A short History of Herding, and the Art of Making Cheese by Brad Kessler (Scribner, 2009). This one doesn't concentrate on the food so much as the pastoral life, but has more than enough information about goat milk and cheese to find its way into a foodie's library.


The Taste of Penny: Stories Jeff Parker. Dzanc (Consortium, dist.), $16.95 paper (144p) ISBN 978-0-9825204-4-4
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