Chefs Pick Food Books

Asked to name their favourite non-cookbook food books, leading chefs nominated:

  1. Blue Trout and Black Truffles: The Peregrinations of an Epicure – Joseph Wechsberg
  2. The Art of Eating – M. F. K. Fisher
  3. Between Meals: An Appetite for Paris – A. J. Liebling
  4. The Horse of Pride: Life in a Breton Village – Pierre-Jakez Helias
  5. The Food of Italy and The Food of France – Waverley Root
  6. Giving Good Weight – John McPhee
  7. The Perfectionist: Life and Death in Haute Cuisine – Rudolph Chelminski
  8. The Gumbo Tales – Sara Roahen

The first two would appear high on my list but I would also add:

  1. Kitchen Confidential – Anthony Bourdain
  2. The Perfect Egg – Aldo Buzzi
  3. On Food And Cooking – Harold McGee
  4. The Man Who Ate Everything – Jeffrey Steingarten
  5. Comfort Me With Apples – Ruth Reichl
  6. Where shall we go for dinner? – Tamasin Day-Lewis
  7. Sushi and Beyond – Michael Booth